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From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Baked apples in cherry coca cola. Today I would use Dr. Brown's Black Cherry instead. So no, I definitely have not out-grown them!

From Serious Eats: New York

New York Fall 2008 Restaurant Preview

Showing my UWS bias here: West Branch, Kefi, Shake Shack and Fatty Crab (which is next to West Branch actually). Venturing out of the neighborhood, The John Dory.

From Serious Eats: New York

Young & Hungry: Tortas in Morningside Heights

My parents made the same remark when I moved to the UWS for graduate school. They've been eating those words now for four years and counting.

From Serious Eats

Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die

I had a bad experience with one when I was like 6. Haven't had one since.

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From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Baked apples in cherry coca cola. Today I would use Dr. Brown's Black Cherry instead. So no, I definitely have not out-grown them!

From Serious Eats: New York

New York Fall 2008 Restaurant Preview

Showing my UWS bias here: West Branch, Kefi, Shake Shack and Fatty Crab (which is next to West Branch actually). Venturing out of the neighborhood, The John Dory.

From Serious Eats: New York

Young & Hungry: Tortas in Morningside Heights

My parents made the same remark when I moved to the UWS for graduate school. They've been eating those words now for four years and counting.

From Serious Eats

Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die

I had a bad experience with one when I was like 6. Haven't had one since.

From Serious Eats

Cook the Book: 'A16 Food + Wine'

A 2002 Riesling from Esk Valley, a New Zealand vineyard. Dry, crisp and refreshing with the most articulate notes of lime, peaches and pineapple I have ever experienced. Perfect on a spring or summer day.

From Serious Eats

Cook the Book: 'Chocolate Epiphany'

It's very simple. 72% Scharffen-Berger. Pure, unadultered, dark-chocolate bliss.

From Serious Eats

Cook the Book: 'The Food Life'

I loves me some Fairway. Except on Sunday afternoons. Do not go then.
Whole Foods is fantastic but, along with Zabar's, I've learned only to buy certain things there: namely, things I cannot find elsewhere. The antipasto bar at the one in Columbus Circle is amazing. I'm a Barney Greengrass man when it comes to my smoked fish.

From Serious Eats: New York

New York's Best Gelato Maker Weighs in on the Strawberry and Vanilla Ice Cream Controversies

Otto's Olive Oil gelato is deliriously wonderful. It's worth going to Otto just for that and the Sardinian Iced Tea.

From Serious Eats

Everything's Peachy in Georgia Right Now

Can any Serious Eater give a primer on some of these varieties? This Yankee, regrettably, wouldn't know a Lane Luck from a Candy Mac or a Fireprince from a White Lady.

From Serious Eats

Cook the Book: Grill Every Day

Red, white and blue cobbler (but it always turns out bluish-purple!): raspberries, rainier cherries and blueberries with a biscuit crust.

From Recipes

The Scoop: Good Cherries Don't Come Cheap

Last spring the New York Times wrote a similar article. The author bought Luxardo Maraschino liqueur to make Maraschino cherries (they came out great) and another recipe for brandied cherries.

From Recipes

Dinner Tonight: Frisée Aux Lardons

My favorite salad of all time. In the Les Halles cookbook, the vinaigrette is based on chicken livers (if you can believe) which lends its Frisée aux Lardons a certain richness - but with the accompanying caloric price! I'll have to try this one.

From Serious Eats

Cook the Book: The Sweet Melissa Baking Book

Lemon Souffle - a properly sugar-coated ramekin will render the exterior carmelized with a slight crunch while the interior is an etheral intensely lemony-yellow dream.

From Serious Eats

Cherries by the Bottle

I have a bottle of Clear Creek Kirsch too. It's great to reconstitute dried sour cherries that I put into my dark chocolate bread pudding.

From Serious Eats

In Videos: Food Commercials of the '80s, Celebrity Edition

OMG I totally remember that Heinz ketchup commercial! (mind you, I was all of 7 when 1990 happened). That's unreal.

From Talk

New York Bakeries

If we're talking cookies, then find your way to Levain Bakery on the UWS. They'll not only put the rest to shame, but each is a meal on to itself! Otherwise, I must second Bouchon Bakery in the Time Warner Center.

From Recipes

Dinner Tonight: Frisée Aux Lardons

Love the recipe! Thanks so much for posting it. =)

Here's my humble attempt:

http://www.flickr.com/photos/maxcriden/3409717031/

From Serious Eats

Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die

i just posted a website for ordering the pies but after a little more research i found that the company is bogus. They don't ship anything, they take your money and run. F them for that


DO NOT ORDER ANYTHING FROM THAT WEBSITE OK...................

From Serious Eats

Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die

I used to eat all kinds of the pies as a kid and i loved them. I am 27 now and just recently discovered the delicious nature of the pies. I do agree with you guys about the half moon pies as opposed to the square ones. Don't get me wrong the square ones do the trick, but the whole pie is the daddy of fruit pies. the reason im writing this blog is because i found a website in which you can order the old school half moon pies and have them ordered to your house. This is the website. http://www.freshchocodiles.com/hostess/fruit_pies.html

From Serious Eats

Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die

I HAVE BEEN READING ALL OF THESE COMMENTS ABOUT WHICH PIE IS BETTER. THE SQUARE ONES OR THE HALFMOONS AND YOU KNOW WHAT THEY ARE ALL GOOD, BUT THERE IS A DIFFERENCE.

From Serious Eats

Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die

I signed up just to comment on Hostess fruit pies. I was eating one a while back and had to ask myself why or if I liked it. The fond memories of them fell away as I evaluated the one I was eating and found that the crust smelled like Play Dough. I don't remember making this connection as a child (which seems odd to me), and I can't help but wonder if the recipe has changed over the years. At any rate I was eating another one tonight and had to stop and see if anyone else thought they smelled like Play Dough (my wife agrees that they do) That brought me here.
It is probably too late to get a reply about this because the last post was from november, oh well.
By the way, my favorites groing up were cherry and apple and were, as was the one I ate tonight, half-moon shaped.
I still find them edible, but will tell my wife not to buy them for me again.
I can't get past the Play Dough thing.

From Serious Eats

America's Heroes, Grinders, Subs, and More

When in Philly Sarcone's is a must for hoagies, Tony Luke's for steaks, roast pork, broccoli rabe...everything else...I'm a hungry man far from home

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Thank you for participating, and congratulations to our winners:

MajaMez79
valeriam
windattack
brandi

wgsims

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Grandma Crocetti's Italian fried dough cookies., cenci. So good. And the best part was the powdered sugar you got all over yourself when you ate the cookies.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

It is a tie between my mother's cinnamon rolls -- made with raisins and just the right amount of vanilla glaze -- and her recipe for blonde brownies with chopped walnuts and chocolate chips. I just made my mother's blonde brownie recipe for my three year old daughter and she can't get enough of them. Eating them reminds me of my childhood.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I loved Chocolate Pinwheel cookies. I still love them today!

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

rugalach
my mom's lemon meringue pie
rice pudding
cup custards at Horn and Hardart

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I was always most excited when my mother made her chocolate chip mondel bread / mondel brot. I certainly have not outgrown it - now, I make it myself (not too often!).

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I loved the peanut butter cup sundae from Friendly's ice cream. two scoops of vanilla with chocolate fudge and peanut butter sauce, with whipped cream and a reese's peanut butter cup on top!

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

When I was growing up, my mother made the most amazing Chocolate Cream pies! I STILL ask for one when I go to visit her!!

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I have never outgrown my love for almost anything chocolate. My favorite dessert as a child was a blackbottom pie from a local bakery. I have tried it other places and have looked through (and baked) dozens of recipes, but I have never been able to find a decent substitute since the bakery closed down. Thank you for the opportunity to participate in this giveaway!

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My fave was and still is chocolate brownies. Mmmm...

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My Mom made this cookie with 3 ingredients, peanuts, Capn Crunch's Peanut Butter Cereal, and almond bark, melted to hold it all together. I think I've outgrown it -- mostly because Capn Crunch just changed the consistency of the cereal -- takes some getting used to.

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