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From Serious Eats

Zooey Deschanel Guest Judges on 'Top Chef Masters' Tonight

what do zooey deschanel's choices have to do with someone who can't digest beans?

i mean, the hypothetical person you are building isn't zooey deschanel, so how is that vegan? a person allergic to beans/gluten might choose not to be vegan. what if they were allergic to beans, and nuts, and gluten, and chicken, and eggs and dairy, and didn't want to eat meat? that's their business. it's not like zooey deschanel has said no one has an excuse not to be vegan.

the vegan question is really, what if you don't have any allergies or intolerances? then you need a reason not to be vegan. (which of course, people still have).

and really, it's rare that someone would be allergic to all those things. taking any individual thing out, gluten, or soy, or nuts, isn't a problem at all. and again, no one is passing anti-meat laws, so folks who are allergic too all of that still have choices.

From Talk

What is your fantasy food business?

a vegan deli where you can get in-store made staples like vegan butters and cheeses fresh in minimal packaging that you bring back to reuse when you buy more. we'd make big rolls of seitan that we'd cut with a slicer. it'd be like the old general store (at least in popular memory) where they scooped and weighed your butter and there were no brand names. and then of course you'd be able to get things like soap and oil and sodas and toothpaste in your own bottles and tubs. i really want to cut down on packaging. you know how many earth balance tubs i've got?! other than that the store would be a vegan coop, as much like wheatsville in austin as is practical (i live in brooklyn).

From Serious Eats: New York

The Making of Shaun Hergatt's Golden Egg

i'm with simon. pooping gold, as david cross says, is the ultimate f you to the people who mined it.

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From Serious Eats

Zooey Deschanel Guest Judges on 'Top Chef Masters' Tonight

what do zooey deschanel's choices have to do with someone who can't digest beans?

i mean, the hypothetical person you are building isn't zooey deschanel, so how is that vegan? a person allergic to beans/gluten might choose not to be vegan. what if they were allergic to beans, and nuts, and gluten, and chicken, and eggs and dairy, and didn't want to eat meat? that's their business. it's not like zooey deschanel has said no one has an excuse not to be vegan.

the vegan question is really, what if you don't have any allergies or intolerances? then you need a reason not to be vegan. (which of course, people still have).

and really, it's rare that someone would be allergic to all those things. taking any individual thing out, gluten, or soy, or nuts, isn't a problem at all. and again, no one is passing anti-meat laws, so folks who are allergic too all of that still have choices.

From Talk

What is your fantasy food business?

a vegan deli where you can get in-store made staples like vegan butters and cheeses fresh in minimal packaging that you bring back to reuse when you buy more. we'd make big rolls of seitan that we'd cut with a slicer. it'd be like the old general store (at least in popular memory) where they scooped and weighed your butter and there were no brand names. and then of course you'd be able to get things like soap and oil and sodas and toothpaste in your own bottles and tubs. i really want to cut down on packaging. you know how many earth balance tubs i've got?! other than that the store would be a vegan coop, as much like wheatsville in austin as is practical (i live in brooklyn).

From Serious Eats: New York

The Making of Shaun Hergatt's Golden Egg

i'm with simon. pooping gold, as david cross says, is the ultimate f you to the people who mined it.

From Serious Eats

Cakespy on Why Whoopie Pies Ain't All That

i would rather read and eat and talk about pocket pies. sweet and savory. a pie without crust is not a pie!

From Serious Eats

Origin of the Term 'Foodie'

i hate the term pantie, definitely prefer underpants.

i don't see why there shouldn't be a word that encompasses all sorts of people who are excited about/interested in food. why not foodie? i don't understand. is it just too english and not french enough (judging by chris onstad's list, french derivision is universal regarding food fans.)

From Serious Eats: New York

Repurposed Easter Candy: Milk Chocolate Space Duck Pops

i also don't understand why ducks in space are any less christian than ducks in bonnets. ducks aren't particularly eastery, in general. I mean there are easter bonnets, but aren't there also non-easter bonnets? why not just sell bonnet ducks?

From Serious Eats: New York

Trader Joe's Practices Refreshingly Good Grammar

yay stu! i am a staunch descriptivist and i think it bugs me to hear people talk about stuff like this more than the so-called 'bad grammar' bugs them.

From A Hamburger Today

In Videos: 'Target: Women,' Carl's Jr. Edition

i'm guessing the butt crack bit was just modesty on her part. this stuff doesn't air on tv.

also, she is utterly fantastic. the one about laxatives is -great-.

From Serious Eats

Best Food-Inspired Halloween Costumes

the hat on the taco costumed guy takes it from fun food costume to offensive cultural misappropriation costume.

From Serious Eats

How to Make Vegan Candy Corn

yeah, i'm all for veganism, but handing out propaganda to kids at halloween is creepy. well, i guess halloween is supposed to be creepy. but really, i think nothing would turn a kid off to veganism faster than giving them literature about it on halloween. I can get behind the bible idea though because i kind of don't want kids reading the bible.

From Serious Eats: New York

Sugar Rush: Vegan Strawberry Vanilla Mousse Cake from Penny Licks

that looks a lot better than a lot of Vegan Treats cakes look. but i find them all too sweet. i wish more new york city vegan baked goods were made in house.

From Serious Eats: New York

Walter's Hot Dogs

i think about walter's pretty often considering i haven't eaten there in at least 12 years. sometimes i crave it, but i'm a vegetarian now. growing up, i thought it walter was chinese because of the design. also, i hated hot dogs. i thought they were gross. -unless- they were from walter's. so there's definitely something special about them.

From Serious Eats

Is Locavorism Practical Where You Live? Freaknomics States the Obvious

who are these individuals being scolded? i haven't seen that anywhere, but i don't really keep up with the locavore blogosphere.

From Serious Eats

Look Who's Talkin': Recent Comments We Have Known and Loved

the pants comment reminds me of that simpsons episode where krusty tells people to burn their money and homer does it and the next night he's seeing krusty's show again and yells, "don't you hate pants".

From Serious Eats

Foods We Loved as Kids, Maybe Not as Adults

sloppy joe from the lunch truck that provided lunch to my school (you know, the kind that goes to construction sites?) with strawberry milk. i might eat the sloppy joe now if i wasn't vegetarian, but the combination of the two. ew.

From Serious Eats

Is Locavorism Practical Where You Live? Freaknomics States the Obvious

produce stories: i don't know about the book, or slavery, but the freakonomics blog was all over the anti-racist blogosphere last week for saying some stupid shit about mixed race folks.

as for the locavore stuff, yeah. seriously, it's like a lot of arguments against things that make a lot of sense. "but we can't do it all the way all the time!" that doesn't lessen the impact of doing it sometimes or as much as you can. plus, they are ignoring the complimentary vertical farming movement entirely.

From Serious Eats

Ben's Chili Bowl in D.C. Celebrates 50 Years

ben's chili bowl also has vegan chili and makes a vegan chili burger as well as vegan chili fries. good freaking times.

From Serious Eats

Denny’s All Nighter Campaign Appeals to Cool Emo Kids

well, i do like beards, though not ironically.

i think he is a dj (or at least he is djing with an ipod) because he's got a pa speaker on his left.

From Serious Eats

Why Didn't We Think of That?

the mice look like giant sperm. i had the rock ones and they suck pretty hardcore. it's impossible to get the ice cubes out because the irregular shape makes it so they don't crack when you bend it (it's hard plastic, not silicone). han solo, despite the star wars kitsch market being so oversaturated, is awesome. and i like the guitars and the teeth.

From Serious Eats

Denny’s All Nighter Campaign Appeals to Cool Emo Kids

worldcupfever: djs?

i don't know why this makes me uncomfortable. i guess because it's just more publicity for shitty bands people already love.

that said, denny's still won't use vegan boca burgers (that miniscule amount of cheese in the regular boca burgers are apparently a make or break deal for stupid vegetarians) so i still have to keep my rock and roll lifestyle denny's free.

From Serious Eats

How Ruby Tuesday Fake-Blew Up a Fake Restaurant

i feel like they aren't getting any more or less publicity with this campaign then they would with any other campaign, and it's just weird. not weird enough that it's cool. just odd enough to be 'why?'

From Serious Eats

Are Soul Food Restaurants Dying All Over the Country? A Serious Eats Poll

could it have to do with fast food? how are diners and burger places doing? there's a 24 hour palace fried chicken near me that seems to be going strong. i mean, that's not a soul food place, but i could see hard economic times making folks who crave fried chicken choose kfc over a sit down real food restaurant.

despite vegetarianism, soul food is still my favorite kind of food.

From Serious Eats

Consumers Say No to High Fructose Corn Syrup

i always thought the difference had to do with nutrition, not calories. hf corn syrup was processed more or something. but no one really cares about how nutritious their food is, only if it's going to make them look "bad".

From Serious Eats

Zooey Deschanel Guest Judges on 'Top Chef Masters' Tonight

Wow, being gluten intolerant and not eating soy would really cut into my own vegan diet. I'm sure , though, that like most vegans she focuses on the delicious things she can eat and not all the junk that she can not - and that's what the chefs have to do too.

From Serious Eats

On TV Tonight: 'Nightline' Takes a Look at Rockstar Butchers

Any report on "Rockstar Butchers" that features Josh Ozersky, but leaves out Tom Mylan is a joke!

From Serious Eats

Zooey Deschanel Guest Judges on 'Top Chef Masters' Tonight

Wow. I'm shocked at the rudeness of some of these comments.

From Talk

What is your fantasy food business?

All I want is a farm. In my fantasies, I'm a farmer with a pickup truck and a combine and I grow corn and pumpkins and then sell them to the farmer's market. Also, the farm has a u-pick-it thing going on.

Pretty sure this is because I grew up in Indiana :)

From Talk

What is your fantasy food business?

I would open a soup kitchen. Soups would change daily. Each season would inspire the types of soups offered. It would feature 3 or 4 different soups daily, along with an assortment of the crustiest, freshest breads to mop up the last traces in the bowl. Fresh fruit would be featured for dessert, with perhaps a cookie to add the sweet touch to a perfect lunch.

From Talk

What is your fantasy food business?

my boyfriend and i have this all planned out, assuming we get through college and law school and make enough to support this idea- we want to go to sugarhill, georgia, which he heard is the city that is expected to grow the most in the next decade, and create a huge restaurant/brewery. ( He's in charge of the brewery part.) We've started cooking already to come up with ideas- I'm not sure you could classify it into any one genre or cuisine, as of right now we've been focusing on common foods but changing them up- we plan on making various flavors of "gourmet" classics like mozzerella sticks and potato skins, a bunch of unique desserts and drinks good enough to return back for, and kind of an eclectic mix of anything else that sounds good. He works as a waiter now so we've also already decided we are being very strict with our interview process so we have good service, which will make our restaurant even more enjoyable.

It's a nice dream..

From Talk

What is your fantasy food business?

I want to open a dessert bar that opens about 4 PM and stays open until about 4 AM, serving desserts, light breakfast, and street/comfort foods. I live in a melting pot town, and want to bring the street-food flavors of all the nationalities represented in my area. Bar service would close at 1 AM.

My second choice would be a full-service bakery, specializing in the multi-cultural flavors of my area.

From Talk

What is your fantasy food business?


A super hot dog stand. Me being a winning chili cook, I would limit the menu to a great verity of hot dogs, hamburgers and chili. Dave

From Talk

What is your fantasy food business?

Food cart. Haul it around the US selling rice and beans, always two kinds each on the menu. Fresh salsa, too, along with proprietary squeeze-bottle condiments. And beanwiches.

From Talk

What is your fantasy food business?

I would start a food label selling my condiments - bbq sauces and salsas. I have already been contemplating starting selling these at the farmers markets next summer.

I have also always fantasized about having a sandwich shop/deli in a college town featuring lots of uniquely awesome sandwiches, salads, soup of the day, good coffee, and crazy good iced teas. have a cool cafe with internet access, display local art, play cool music.

That or a gelato shop. Seems like anyone who has this idea should totally do it because there could never be too many gelato shops :)

From Talk

What is your fantasy food business?

Twinwillow I just started working at one of those! It's amazing!

From Talk

What is your fantasy food business?

A great, gelato/frozen yogurt/bakery. On a busy street in a nice neighborhood.

From Talk

What is your fantasy food business?

I also have the fantasy about the small luncheonette. A couple of soups, a couple of salads, a daily special and basics like burgers. Then....the pie. The produce will be seasonal and fresh when humanly possible.

From Talk

What is your fantasy food business?

Ok so I have this dream of opening a cookbook shop--all cookbooks from around the world, some very obscure like church potluck books from the 1940s or books from distant lands--and vintage recipes from other centuries, all in a little shoebox of a place, along with a section for vintage cookware and tools.

Sigh.

From Talk

What is your fantasy food business?

OPTION ONE: Develop my own snack food company that creates gluten free, sugar free and straight delicious, updated snack cakes.
OPTION TWO: A retail bakery for to-go business with an afternoon tea salon, and an open kitchen that will serve as a pastry bar 3 nights of the week as a dessert bar.

From Talk

What is your fantasy food business?

I'd have a combination of a paperback book store/kite shop/coffee and tea with small snacks establishment in the beach town of Duck on the Outer Banks, NC.

This way, I could read to my heart's content, drink coffee/tea/snack in my kite selling store. Best of all possible worlds in one of my favorite places in the world. The OBX is a great place for kite flying ~ always windy!

From Talk

What is your fantasy food business?

It's amazing how many different ideas there are!

I would love to open a breakfast and lunch place. There would be good coffee, eggs and croissants and fruit for breakfast served with homemade jams and excellent sandwiches, salads and soups for lunch with really good cakes and cookies for dessert.

@sandn8r9 There's a place in Montreal called Soupe soup that also has some sandwiched. It's divine.

From Talk

What is your fantasy food business?

Current fantasy: brewpub and pizzeria, with everything made in house. I mean, you are making the beer from scratch, shouldn't the dough, cheese, sauce, and sausage be made that way too? (I am actually writing a business plan for this one. Maybe my fantasy can become reality!)

From Talk

What is your fantasy food business?

When I lived in Seattle, I dreamed of a 3-4 table restaurant in an old house in Edmonds, near the ferry landing and within sight of Puget Sound. There would be a prix fixe menu, based on what I could find in the Pike Market that morning and what was available in the kitchen garden in back of the house. The house would have a front porch so we could arrange tables outside during suitable weather. There would soon be such a demand that we would be accepting reservations at least 3-4 months in advance. Dinner service only, and one seating per night. Closed Monday and Tuesday, which would be sailing days.

From Talk

What is your fantasy food business?

Italiagirl, your fantasy and mine are exactly the same.A luncheonette with a garden out back for fresh veg in the spring/summer; in the fall and winter bowls of soups and fresh bread that make you feel like you're wearing a warm blanket. I dream all the time about it...

From Talk

What is your fantasy food business?

I would be a professional meal planner. I don't know if "Fixing Dinner" is on the air outside of Canada, but Sandy Richard goes to homes, finds out their challenges with cooking at home, learns their food preferences and cooking abilities, and then develops recipes and a plan so they can cook at home more often. She teaches them a few recipes to get rolling, and then leaves them for a few weeks to try the plan. I'd take that gig-it's like problem solving and cooking all in one-appeals to my analytical brain that likes to cook and help people!

From Serious Eats: New York

The Making of Shaun Hergatt's Golden Egg

I laid the golden egg. Well actually I cooked it. I followed the directions outlined in the posting and it came out beautifully. I got some gold leaf at Sur La Tab (total rip off) and Caviar from Russ and Daughters (wonderful store) and Saran Wrap from the Duane Reade (I despise the CVS Club).

I will say that cooking the egg in the hot water (you can’t get it too hot or the saran wrap will melt) was very difficult and it is hard to gauge when the ‘egg bag’ is poached. I would recommend getting a thermometer for doing this.

I also added truffle oil to the puree since it seemed to be missing a depth of flavor. All in all this was a very cool recipe and made me feel very Gordon Gecko (of course Mr. Gecko wouldn’t slave away at a stove for an hour). Also for all the hippies and nay sayers on this list who decry the use of the gold leaf let me say . . . it goes with the decadence of the dish (this aint no greenmarket / blue hill / hippie loving / Birkenstock wearing dish). This is food for Nero, Michael Milken, and the Aga Khan.

From Serious Eats

Zooey Deschanel Guest Judges on 'Top Chef Masters' Tonight

Sounds like a very sad diet. Gotta stay skinny in Hollywood!

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