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Cook the Book: 'The Food You Crave'
Cabbage, always cabbage... slow-braised Southern style, or raw in a great slaw. I love cabbage!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Porterhouse, charred rare please.
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Herb/Chile Flavored Mexican Milks?
Well, okay -- thanks for that, but exactly what are those "many Hispanic dishes", I wonder? I guess I'll have to buy some cans to see those recipes on the back of the labels!
I just can't imagine what dishes would call for a chile-flavored milk...
Cook the Book: 'The Food You Crave'
Cabbage, always cabbage... slow-braised Southern style, or raw in a great slaw. I love cabbage!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Porterhouse, charred rare please.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Memphis, baby! Payne's for pulled pork sandwiches, and Neely's Interstate for ribs.
Seriously Delicious Giveaway: Zingerman's Gift Certificate
Manchego ... or a great Stilton.
2007 Most Serious Eater Awards Update
1. Jerzee
2. Dorie
3. Ruhlman
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye, charred rare.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Nova + onions with scrambled eggs, bialy/bagel + schmear.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Neely's Interstate in Memphis!
What's your latest food related addiction?
Terry's Chocolate Oranges (dark, of course). Can only find them at Christmas time, and I must've eaten four already this month ...
Cook the Book: 'The Martha Stewart Living Cookbook: The Original Classics'
Never from one of her own books, but I did once make a half-sized version of that fantastic wedding cake with glazed grapes she contributed to "Baking With Julia" ... and it was superb.
Seriously Delicious Giveaway: Zingerman's Gift Certificate
Manchego! Lacking that, a good Gruyere.
My favorite store-bought cookie is _____
Pecan Sandies! It's a texture and butter thing...
Seriously Delicious Holiday Giveaway: Garrison Confections Ultimate Chocolate Cooler
Did anybody notice that the 'Ultimate Chocolate Cooler' doesn't contain any chocolate?
Seriously Delicious Holiday Giveaway: Garrison Confections Ultimate Chocolate Cooler
I'm mostly loyal to dark, but I occasionally lust in my heart for a slutty little hunk of Gianduja.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye or porterhouse, charred rare (AKA Black-And-Blue). Also love a good flatiron filet.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Herring in cream sauce (extra onions, please), scrambled eggs, and a buttered bialy! And then please pass the Lipitor...
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
A recent (and now favorite) discovery: raw mustard greens on my ham sandwich! Their tang and slight bitterness is fabulous with ham ... along with some good Gruyere.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Entirely depends on the application: crisp as condiment or in a BLT; slightly pliant as egg accompaniment, in order to provide some chew to contrast with eggs' smooshiness.
Cook the Book: 'Savory Bread From the Mediterranean'
Any kind of foccacia (or even good pizza dough!) as long as it's studded with big fat chunks of delicious Greek olives!
Weekend Book Giveaway: 'The Amateur Gourmet'
One of my aunts is famous for her chocolate cream pies. Every Christmas, she's expected to provide several for the family gathering, wherever it may be held.
One year when my mother was expecting a particularly large group to assemble at her house, my aunt decided to bring the prepared pie ingredents and assemble them on-site, to avoid the hazards of transporting five -- yes, five -- pies with fragile cream topping. In Mom's kitchen she lined up five baked pie shells and began work on the cream toppings. Enlisting me to help, she pointed to a gargantuan ceramic bowl of chocolate pie filling and said "You can start distributing that among the pie shells -- and make sure they're filled equally!"
As I hefted the bowl off the counter (it required both arms to lift it) and headed toward the row of pie shells on the table, I knew instantly that I had failed to notice the moisture condensation that had formed on the outside of the bowl. And before I could even scream for help the bowl was slipping down, down, down toward the tile floor.
Later, we could only speculate on the physics of just what happened. My cousin Ned, an engineer, had an explanation: the round bottom rim of the bowl must have hit the floor perfectly flat, every millimeter landing at exactly the same millisecond, to create the pressure that caused the entire bowlful of semi-liquid chocolate to explode straight up out of the bowl with enough velocity to fly in a mass SPLAT against the ceiling.
But that was later. At the time, we could only stand there, mouths agape, looking up and down, up and down -- from the bowl on the floor, unbroken and as clean as if it had been licked by a hungry dog, to the ceiling, where six quarts of thick chocolate cream pie filling was dripping back to down to earth a cupful at a time, like an upside-down bubbling tar pit.
Morimoto's Cookbook Can Be Yours This Weekend
Gotta go with Mario, for:
a) the food
b) the attitude
c) the shoes!
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Well, okay -- thanks for that, but exactly what are those "many Hispanic dishes", I wonder? I guess I'll have to buy some cans to see those recipes on the back of the labels!
I just can't imagine what dishes would call for a chile-flavored milk...