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Cook the Book: Eugenia Bone's 'Well-Preserved'

i'd like to can everything. my grandmother was the queen of this practice. i covet her basement; half filled with rickety shelves stocked with preserved fruits, vegetables...heck, there might even be a fetal pig in there somewhere.

From A Hamburger Today

A Premium Burger at 25 Degrees in Hollywood, California

i have to say, this particular article was especially well crafted (though i always love your reviews). two snaps a twist!

From Serious Eats

Mother's Cookies, Returning to West Coast Stores May 4

someone gave me a bag of them for my birthday this year. now that i know they weren't being sold at the time i'm a little curious as to just how old they were. ah preservatives, thank you for not letting me be killed by circus animals.

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lots of leftover 2% milk - recipe ideas?

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From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

i'd like to can everything. my grandmother was the queen of this practice. i covet her basement; half filled with rickety shelves stocked with preserved fruits, vegetables...heck, there might even be a fetal pig in there somewhere.

From A Hamburger Today

A Premium Burger at 25 Degrees in Hollywood, California

i have to say, this particular article was especially well crafted (though i always love your reviews). two snaps a twist!

From Serious Eats

Mother's Cookies, Returning to West Coast Stores May 4

someone gave me a bag of them for my birthday this year. now that i know they weren't being sold at the time i'm a little curious as to just how old they were. ah preservatives, thank you for not letting me be killed by circus animals.

From Serious Eats

Served: Why Tipping Makes Everyone Uncomfortable

this is dumb. i do have to say, i agree with the author on her actions regarding the tipping situation. what i don't agree with is the strange authority vibe she attaches to her columns combined with a terrible, nagging naivity raging below the surface. give it 5 years, i swear you'll look back and cringe.

From Serious Eats

Served: On Dishing

"He came by at 2 a.m. the other night," A. reported. We close at 2. "I told him: 'If I give you a drink now, you'll never leave me alone at closing time again.' He said, 'You're right.'"

maybe it's just too early in the morning on the west coast for me to comprehend, but what is the relevance of this part of the story? it's bugging me.

From A Hamburger Today

Cheeseburger from Monk's Cafe in Philadelphia

why in the world would they try so hard to source local ingredients at the expense of giving the burger proper bunnage, then import potatoes from bfe belgium. why??

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

The scene in City Slickers when, after Curly suffers a coronary, Phil Berquist says to Mitch Robbins, "The man ate bacon with every meal - you can't do that."

I have a life full of fond memories proving Phil wrong.

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lots of leftover 2% milk - recipe ideas?

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