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From Serious Eats

Who Should Be on Reality TV: White, Steingarten, or Ramsay?

I don't have a strong opinion on the other two, but I think that Steingarten has such a humorless, unappealing quality to his television persona that I would like it a lot never to see him again on that medium. His writing may be awesome, but on TV - no redeeming qualities.

From Slice

Why Pepperoni Pizza Sucks

Pepperoni pizza sucks? What can i say... you are are crazy. Seek help. I appreciate the devil's advocacy – the iconoclasm, but... seek help. I'm serious.

From Talk

Has anyone received the Cook's Illustrated test recipes yet?

I got a stuffed portobello recipe which i made and found somewhat lacking.

From Recipes

Cook the Book: Cornmeal-Crusted Roasted Ratatouille Tart

I just watched "Ratatouille" and that scene when Ego tastes the ratatouille made me try to make it for myself. As seems to be the case with lots of french recipes - you get great results from the simplest recipes - just fresh ingredients prepared exactly right and there's a transformation. I prefer it hot though, and with a crust sounds amazing.

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From Serious Eats

Who Should Be on Reality TV: White, Steingarten, or Ramsay?

I don't have a strong opinion on the other two, but I think that Steingarten has such a humorless, unappealing quality to his television persona that I would like it a lot never to see him again on that medium. His writing may be awesome, but on TV - no redeeming qualities.

From Slice

Why Pepperoni Pizza Sucks

Pepperoni pizza sucks? What can i say... you are are crazy. Seek help. I appreciate the devil's advocacy – the iconoclasm, but... seek help. I'm serious.

From Talk

Has anyone received the Cook's Illustrated test recipes yet?

I got a stuffed portobello recipe which i made and found somewhat lacking.

From Recipes

Cook the Book: Cornmeal-Crusted Roasted Ratatouille Tart

I just watched "Ratatouille" and that scene when Ego tastes the ratatouille made me try to make it for myself. As seems to be the case with lots of french recipes - you get great results from the simplest recipes - just fresh ingredients prepared exactly right and there's a transformation. I prefer it hot though, and with a crust sounds amazing.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

just delicious ham and wonderful bread - a little bit of mustard. chew it slowly.

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

The Spring House in Athens, GA before the owner was killed and the restaurant closed.

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Used to be the Spring House in Athens, GA but it closed in the mid 90's...shame.

From Serious Eats

Cook the Book: 'The Bacon Cookbook'

Pickled jalapeno, stuffed with shrimp and jack cheese, wrapped in bacon and broiled - served with sour cream and pico de gallo + a wedge of fresh lime.

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

I would have to say that Peter Luger Porterhouse steaks are my favorite.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

crusty bread, honey mustard, a little brie, sliced red onion, fresh spinach leaves, oh yeah.. ham.

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