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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.
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.
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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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!
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.
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.
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.
America's Heroes, Grinders, Subs, and More
*Stands up and applauds*
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.
Cook the Book: 'Chocolate Epiphany'
It's very simple. 72% Scharffen-Berger. Pure, unadultered, dark-chocolate bliss.
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.
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.
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.
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.
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.
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.
Cook the Book: The Sweet Melissa Baking Book
Also: today's my birthday (for real!)
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.
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.
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.
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.
Dinner Tonight: Frisée Aux Lardons
Love the recipe! Thanks so much for posting it. =)
Here's my humble attempt:
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...................
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
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.
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.
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
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.
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.
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.
Cook the Book: 'Baked, New Frontiers in Baking'
ice cream cones
Cook the Book: 'Baked, New Frontiers in Baking'
Chocolate pudding!
Cook the Book: 'Baked, New Frontiers in Baking'
My mom's spongecake before she filled it :)
Cook the Book: 'Baked, New Frontiers in Baking'
I loved Chocolate Pinwheel cookies. I still love them today!
Cook the Book: 'Baked, New Frontiers in Baking'
rugalach
my mom's lemon meringue pie
rice pudding
cup custards at Horn and Hardart
Cook the Book: 'Baked, New Frontiers in Baking'
Chocolate meringue pie. I still love it!
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!).
Cook the Book: 'Baked, New Frontiers in Baking'
As a kid I loved fudgey brownies - and I still do!
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!
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!!
Cook the Book: 'Baked, New Frontiers in Baking'
Corn flake Wreathes, and I will never get sick of them
Cook the Book: 'Baked, New Frontiers in Baking'
i always loved chocolate cake :)
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!
Cook the Book: 'Baked, New Frontiers in Baking'
My fave was and still is chocolate brownies. Mmmm...
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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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!