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From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

You know those lines that separate the different categories on the food pyramid? They're slices of bacon. And the bold lines that surround the entire triangle? You guessed it, thick cut bacon. Everything goes well with bacon.

From Serious Eats

Ten Steps to the Perfect Cheeseburger

I am a big fan of irradiated beef for hamburgers. It nearly eliminates any risk of illness from undercooked beef.

From Talk

I eat ______ out of the tin/jar/bottle...

Am I the only one that eats french's fried onions directly from the can? My grandma would save me the the large clumps when she made tuna noodle casserole, and ever since it has been a not-so heart-healthy habit.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

I attempted to add diced peaches, cooked down into almost a puree, to a boiled icing for the in-between layers of a cake. No matter how hard I tried I could not get the frosting and puree to emulsify, leading to a chunky mess. The cake (with plain peaches between the layers) was still delicious, but i will be careful with my experimenting.

One of my best recent baking moments was last Christmas- my inner recessionista invited some friends over to make cookies- we went with Mocha cookies. They were delicious and a great way to spend an evening with friends!

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Super Bowl Snacks: Hot Bacon-Blue Cheese Dip

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From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

You know those lines that separate the different categories on the food pyramid? They're slices of bacon. And the bold lines that surround the entire triangle? You guessed it, thick cut bacon. Everything goes well with bacon.

From Serious Eats

Ten Steps to the Perfect Cheeseburger

I am a big fan of irradiated beef for hamburgers. It nearly eliminates any risk of illness from undercooked beef.

From Talk

I eat ______ out of the tin/jar/bottle...

Am I the only one that eats french's fried onions directly from the can? My grandma would save me the the large clumps when she made tuna noodle casserole, and ever since it has been a not-so heart-healthy habit.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

I attempted to add diced peaches, cooked down into almost a puree, to a boiled icing for the in-between layers of a cake. No matter how hard I tried I could not get the frosting and puree to emulsify, leading to a chunky mess. The cake (with plain peaches between the layers) was still delicious, but i will be careful with my experimenting.

One of my best recent baking moments was last Christmas- my inner recessionista invited some friends over to make cookies- we went with Mocha cookies. They were delicious and a great way to spend an evening with friends!

From Talk

Ever try the recipes on the sides of packages?

I use the Quaker oatmeal recipe for the oatmeal raisin cookies, but substitute chocolate chips for the raisins every time. Add a little vanilla for instant rave reviews.

I also happen to love Chex muddy buddies.

From Serious Eats

The Fest: Our Humblest Apologies to All

To Ed and anyone else who wants to enjoy good food- come to Buffalo, NY July 11th and 12th for the Taste of Buffalo- www.tasteofbuffalo.com and see what it takes to throw a great festival.

Now in its 26th year, his annual festival has grown to be the 2nd largest food festival in the entire United States. With just under half a million annual attendees and at least 50 restaurants participating every year, you can try any of the over 150 offerings, and nothing costs more that four dollars. You can leave this place with a full belly for only $20! Plus, no admission fee.

Many people would not think of Buffalo when they think of foodie towns, but I certainly do. Granted, Buffalo is not bordering an ocean like most other foodie towns, but we more than make up for it with what we have to offer.

From Slice

Couch Potato Alert

Tomorrow morning at 7pm. You mean 7am?

From Serious Eats

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

Tomatoes. There's nothing better than homegrown tomatoes, and canning them can make the taste last all year long.

From Talk

Make-ahead recipes for graduation reception

I'm throwing my parents a birthday party and I am planning an appetizer-style spread as I don't have enough room for everyone to sit down and eat, and this is what I have so far:
pulled pork
meatballs in a crock pot (still have to determine the sauce)
hot dips such as buffalo chicken wing dip, corn dip (with halapenos)
cold dips such as a bread bowl with dill dip, cut up veggies
tortilla roll-ups (can be filled, rolled and cut a day ahead)

From Serious Eats

Cook the Book: 'Serious Barbecue' by Adam Perry Lang

My greatest success story is also my worst failure- ribs. Low and slow, the meat falls off the bone. But don't forget to use aluminum foil with a gas grill- I was left with black smoke and a chunk of charcoal. The good news was that my husband saw how sad I was and ran out to buy some delmonicos, cooked them to mooing perfection (for me at least) and saved the night.

From Serious Eats

Cook the Book: 'Tacos'

I don't think I have experienced it yet...I have heard about puffy tacos, but I have never had one!

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

I try to serve at least one vegetable per meal, and I have also tried substituting meats with meaty substitutes such as tofu or portabella mushrooms at least once a week.

From Serious Eats

Cook the Book: The Essence of Chocolate

tried making habanero truffles- not as spicy as I expected, but still had a warming effect

From Serious Eats

Cook the Book: 'Osteria'

homeade chili- the kind yos stir every half hour for 8 hours

From Talk

I don't have a ___ in my kitchen and I don't want one.

A Rachel Ray garbage bowl. Who would ever want to dirty another bowl, with GARBAGE, only to have to clean it when you're done cooking? I open up a plastic grocery bag and use that as my "garbage bowl". Just because you can put your name on it doesn't mean you should sell it.

From Talk

My Shocking Food Confession: What's Yours?

- I will eat the raw ramen, but without to flavor packet
- I also used to eat plain dry hot cocoa mix, and ALL of the marshmallows
- I am 26 and have never tried velveeta
- When I was a kid my mom would serve us potato chip and mustard sandwiches served in a pita- they are yummy!
- as a kid I would snack on sprinkles when my mom wasn't looking

From Serious Eats

Cook the Book: 'Baking Unplugged'

When my husband and I started dating, he decided to suprise me by making Chocolate mousse. This was a suprise for many reasons- he almost never cooks for me ( I can't blame him, he loves my food). I was expecting a smooth, velvety texture. What he served was a chunky concoction of chocolate and chewy, solid bits. He was looking at me with such eager puppy dog eyes that said "aren't you so proud of me?", I didn't have the heart to tell him that he needs a lot of practice.
Even to this day after being married for a couple of years, he'll mention the mousse as one of his accomplishments, and I'll still tell him it's delicious- I don't want him to ever give up when it comes to cooking for me!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Thank you for participating, and congratulations to our winners:

jolene278
AddiE
jennts
cobaltab
llama

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love almost burned bacon because of the crispiness and saltiness. It also goes soooo well with over-easy eggs and buttered toast. It's so perfect!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because I can have it the first thing in the morning, at lunch on a BLT and at dinner in a salad or in one of my wife's delicious creations.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I do so Love Bacon...a guilty pleasure which makes it even more lusted after. I also LOVE Zingermans!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it is the most tasty food on the planet. I can put it in almost anything and enjoy :) The last time I found it for an unbeatable price I bought 50lbs worth LOL.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because there is nothing else like it, but it has to be very crispy.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because nothing else comes close to tasting as good as bacon.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

let's be serious .... it's the fat content. Any food that is virtually 100% fat is going to test awesome and it does

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love everything about bacon. The smell is the best!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

It's unapologetically sexy when it beckons you from the dimly lit kitchen in the evening... and just as sexy the next morning. I never regret waking up to bacon.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

bacon reminds me of my mom's cooking, everything tastes better with bacon

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Bacon needs no explanation. It's salty, greasy, fatty, yummy... bacon-y!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

It's porky decadance and adds great flavor to just about ANYTHING!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because I reminds me of summer vacation mornings when I was a kid at my grandfather's lodge in Vermont. With pancakes and real vermont maple syurp.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it smells so good when cooking. Then you get to eat it!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it's so versatile. It's delicious either by itself as a meal or as a side dish!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it's got such a concentrated salty, satisfying flavor!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it always satisfies the craving for salt and fat together. It makes everything with it taste better, even sweet dishes.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it is so juicy, crispy, salty and rich!

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