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canyr12

Win a Copy of 'Paris Pastry Club'

Cookies and Cream cupcakes.

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Inside out chocolate cake - it was my birthday cake every year growing up.

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

Salted caramel whoopie pies. Gone in 5 minutes at the last family picnic.

Giveaway: Win a Super-Fast Thermapen Thermometer

Probably ribeye, since I'm so very hit or miss on steaks.

Red, to go with the rest of my red utensils.

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

I would probably be disowned if I came to a family gathering without chocolate chip cookies.

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Steak. Really large steaks.

Bake the Book: Jeni's Splendid Ice Cream Desserts

Chocolate chip cookies - cookie sandwich!

Staff Picks: Design Your Dream Ben & Jerry's Flavor

I would love for them to bring Vermonty Python back. That was one of their best flavors - coffee ice cream with Oreo cookie and fudge cows. Yum.

This Week at Serious Eats World Headquarters

I covet that ice cream and waffle combo to a degree beyond words.

Open Thread: Do You Lick Your Beaters?

Absolutely, raw eggs be damned. Even my biologist husband is willing to risk it for cake batter or uncooked dough, when I'm of a mood to share. The trick is to work from the side to the tip, gradually moving up extra batter as you go.

Open Thread: What's the Best Frozen Pizza?

Stouffer's french bread pizza, though I suppose that's more of a pizza-like object than actual pizza.

Cook the Book: 'My Irish Table' by Cathal Armstrong

Shepherd's pie.

Bake the Book: First Prize Pies

Any coconut based pie.

A Very Unofficial Snack Cake Field Guide

If I could only have one snack cake for the rest of forever, it would be the Peanut Butter Kandy Kakes. They are everything good about snack cakes. They had a special edition brownie base one for a while last year or the year before that I keep hoping to see return.

Poll: Stuffed Burgers: Way or No Way?

No. They're almost never cooked properly and everything explodes all over when you try to eat them. I'm all for a 4 napkin burger, but I'd rather it be from drippage than explodage.

Cook the Book: 'Down South' by Donald Link

Open Thread: What's Your Opinion of Celebrity-Owned Burger Restaurants?

We go to Bobby's Burger Palace generally once a month or so, depending on what the burger of the month is. I've never been disappointed by a burger I've gotten; they're always cooked properly and have a nice balance between beef and topping tastes. Fries are good, but I found the onion rings way too greasy.

Snack Attack: What's Your Favorite Snack Cake?

Peanut butter Kandy Kakes. They had a special version for a while with brownie instead of yellow cake that may have been the most perfect snack food ever.

Staff Picks: What's Your Least Favorite Dessert?

German chocolate cake. All of the coconut and other stuff gets in the way of perfectly decent chocolate cake.

Poll: Eggs on Pizza, Way or No Way?

Hell no, but it comes more from hating eggs in general than the specific idea of eggs on pizza. Basically, in my world, eggs belong on nothing.

Poll: Frozen Mini Burgers: Way or No Way?

I must be the rare individual who was absolutely put off by the White Castle burgers. They didn't taste right at all, which was very sad for me, as there are no White Castles near where I am living.

Taste Test: Campbell's Slow Cooker Sauces

We tried the apple bourbon one after one week where the husband did the grocery shopping. I was thoroughly unimpressed. It was watery and kind of bland.

Staff Picks: What's Your Recipe Deal-Breaker?

Deep frying. It makes such a mess and disposing of the oil afterwards is a tremendous pain in the ass.

Poll: Do You Cut Your Burger in Half Before You Eat It?

Sometimes. A really large-diameter burger would require cutting, though a very tall burger with lots of toppings stays intact for stability reasons. There's very little point in cutting up a fast food burger.

Cook the Book: 'The New Midwestern Table'

Meat, potatoes, and maybe a vegetable for balance.

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