I play the drums!

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  • Favorite foods: Cheese, cured meats, olives, crusty bread, cured meats, subs, Italian beef, tacos, hot dogs, gyros, soups, paninis.
  • Last bite on earth: A sample of everything!

Cook the Book: 'Whole-Grain Mornings' by Megan Gordon

crispy Bacon, country sausage, biscuits, scrambled eggs, fruit, breakfast potatoes

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Sea salt caramel and bacon

Seriously Delicious Holiday Giveaway: The Baking Steel

Sausage and green olives, or salami/sopressata or pepperoni but only on top of the cheese and crispy, or pancetta, or prosciutto. I couldn't think of just one

Open Thread: What Was Your Best Pizza of 2013?

Pizza in Italy for sure. Florence and Rome both had the best pizza (at least Neapolitan style) that I have ever had. Any joint you pick would just be amazing, but Raf in Rome was excellent. Perfectly thin and crispy, but still chewy crust with a nice char, the Pizza Amatriciana with pancetta bacon, fresh cows milk mozzarella, pecorino Romano, and crushed tomato sauce=the best

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

sea salt caramel and bacon

What Happens When a Restaurant Celebrates Colonial Kitsch?

Food-wise, yes, but from a political stand point, no.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Medium rare prime rib

Seriously Delicious Holiday Giveaway: Cacao Drinking Chocolate Basket

easy! bacon or course

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

rare side of medium rare prime rib with salt and pepper and au jus (keepin' it simple)

Seriously Delicious Holiday Giveaway: Shake Shack Gift Pack

Shake shack in Chicago

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Bacon or chocolate covered potato chips

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Cook the Book: Roy Choi's 'L.A. Son'

Latkes on last day of Hanukkah !

Bake the Book: The Hoosier Mama Book of Pie

Apple pie with cheddar


Giveaway: Win A Copy of 'Melt: The Art of Macaroni and Cheese'

Definitely bacon, pancetta, or some other cured meat.

Open Thread: What's Your Favorite Thanksgiving Side Dish?

Cook the Book: 'The Artisan Jewish Deli at Home'

Kreplach or matzo ball soup, latkes, corned beef and pastrami (near impossible decision) on rye, giant kosher dill pickle, ahh........ it's all so delicious! I also LOVE Kishke.

Book Giveaway: 'Pizza: Seasonal Recipes From Rome's Legendary Pizzarium,' by Gabriele Bonci

pancetta and goat cheese

Poll: What's Your Favorite Pizza Mashup?

i'm with Jim-Bob, pizza puffs are awesome

Taste Test: The Best Hot Giardiniera

Taste Test: The Best Hot Giardiniera

Bake the Book: The Gramercy Tavern Cookbook

Hot chocolate filled cake with ice cream or warm chocolate chip cookie. Hard decision.

Thick or Thin: How Do You Like Your Corned Beef and Pastrami Sliced?

Thin for deli style corned beef, but thick if it's really, really good. A good Pastrami on the hand, should be fall-apart, melt-in-your-mouth tender; I'd have to say I'm on team thick after all.

It's true that here in Chicago we don't have a universally loved Jewish deli, but Manny's IS the best you'll find in Chicago. Pastrami is the thing that will bring me to NY someday.

Hot Soppressata

I recently read the article from January 21st, 2010 entitled "Trending: Hot Soppressata is the New Pepperoni". I am in love with Italian cured meats and have yet to try Soppressata. Can my fellow Serious Eaters lend me a hand, or should I say taste bud, and try to describe the flavor of Soppressata compared to the average pepperoni? Thanks!

Gjetost Cheese: Yay or Nay

I recently purchased Gjetost (Brunost) cheese from the brand ski queen. It is a brown colored, caramel like cheese imported from Norway. I think it is the most popular product exported from Norway. Just wanna hear what you guys have to say about the...let's say...interesting stuff.

International McDonald's Items We Wish Were in the USA

While core items like Big Macs, McNuggets, and Quarter Pounders are pretty ubiquitous around the world, even a quick glance at a few international McDonald's menus will make one thing very clear: Ronnie has been holding out on the American market. From burgers slathered with bulgogi marinade at McDonald's South Korea to crisp nuggets filled with spinach and cheese in Italy to six different flavors of macarons at McCafé France, here are the items we want to import to the USA, ASAP. More

Karczma: Polish Comfort Food with a Side of Shtick

Stepping into Karczma is like entering an Epcot Center version of a Polish farmhouse. Wagon wheel chandeliers and gas lamp fixtures light up a dining room that centers around a prop water well. The waitresses, costumed in billowy peasant dresses, push the vibe dangerously close to theme restaurant territory. Thankfully though, that's where the tacky facade ends—the kitchen is genuinely Polish, putting out food that rivals any other restauracja in Greenpoint. More

Serious Cheese: Von Trapp Farmstead's Oma

Vermont's hills are alive with the sound of "Oma!" Brothers Sebastian and Dan Von Trapp (yes, they are related to those Von Trapps) have just released Oma, an amazing new cheese from the Mad River Valley in Vermont. A washed-rind raw cow's milk cheese, Oma's silky texture (soft and supple, but not runny) is perhaps its most unique feature. But its taste delivers too. The cheese is earthy, barnyardy, and buttery, and the raw milk makes for a complexity of flavor absent in most American cheeses of its ilk. "Oma" is German for "grandmother," and the cheese is named after Sebastian and Dan's Oma, Erica Von Trapp, who started the family farm 50 years ago. The farm has a... More

9 Vermont Cheeses To Get Your Hands On

Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them. And many of them are making some decidedly fine cheese. I would suggest trying all artisanal Vermont cheese that you encounter, but to help narrow things down, here are some wonderful ones with which to begin. More

Good Bread: Lafayette's Rustic French Breads

If you open a brasserie these days, you have to take bread seriously. Case in point is Lafayette, the new French restaurant in the old Chinatown Brasserie space on Lafayette Street. Walk in the door and the first thing you're greeted with is a counter displaying racks of brown loaves and glistening pastries that are an immediate sign of the eatery's ambition. More