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The Ten Most Recent Posts By coolname

From Talk

Hops...How much is too much?

With craft beers becoming more and more popular a wide range of styles is emerging. One of the most popular is the super-hopped IPA. I'm personally not a fan and think these beers are like the over oaked chardonnay of the wine renaissance. What are your preferences?

From Talk

Interesting food finds on road trips

The best part of a road trip is making a stop and finding a good/ weird/ or interesting local food. Recently,in Northern Michigen, I came across some wonderful aged 'cheddar' (the good) and jars of pickled bologna (the weird.) Is exploring for food part of your vacation and what are some of your better finds?

From Talk

Do you know where your meat really comes from?

Factory farms and industrial feedlots are polluting the earth and our bodies. Do you know who raised your meat and how they did it? What are your favorite sources for 'ethical' protein? Are you willing to chose the 'vegetarian option' over 'commodities meat?'

The Ten Most Recent Comments By coolname

From Required Eating

Cook the Book: Wine Bar Food

fried chicken or sushi
or shrimp toast from a chinese restaurant
salty/oily is the key

From Talk

Sangrita

Try this-
1 gallon tomato juice
juice of 2 oranges
juice of 2 lemons
juice of 2 limes
1 onion (chopped)
1 canned chipotle pepper (or more for xtra spice)

mix the juices and throw in the spent lemons. mix in the onion, and chili and let it marinate for a day or two. i was just in mexico and got this recipe from a chef/instructor.

From Talk

El Meson De Pepe's - Key West...

El Siboney is one of my top 5 restaurants in the country. I love the place and the food. For a good Media Noce (pressed cuban sandwich) there is a small grocery called something like cinco hermanos/hermanas they also have good Cuban coffee (una colada)

From Talk

Food blogs

I just clicked here from
-French Laundry at home
-carolcookskeller.blogspot.com
-amateur cook working her way through every recipe in the French Laundry cookbook

From Talk

Tender steak!

I would suggest buying better beef. High quality beef from a small operation that feeds/treats the animals well will be more tender. I have had skirt steaks that tasted/chewed like a ribeye. It will be more expensive but it is probally better for all of us to eat meat less often. Then the price evens out.

From Talk

What did you have for dinner?

salad w/ shaved bell pepper, radishes, scallions, bibb lettuce w/ sheeps milk yogurt/thyme dressing and skinny asparagus spears sauteed with slivered garlic and jalepenos. also, a glass of passover coke.

From Talk

BBQ Sauce..........

For a 'homemade' sauce I cheat a little and start with ketchup. Or tomato paste, dark Karo syrup, and seasonings. For bottled I like Sweet Baby Ray's (sweet and rich) or Maull's with onions bits (more tangy and thin.)

From Required Eating

Top 10 Awesome Nostalgic Foods We Want Back

Chachos- that commercial made me laugh so hard
Cheesy quesadilla
Cinnamon Crispana
then in deep base that always made my sides split
Restaurant Style Original

From Required Eating

Top 10 Awesome Nostalgic Foods We Want Back

@Honeyoil
Ski is still around where my parents live (metro St Louis) when I go home my dad always has a case of Ski in re-fillable bottles. He and I will go through 24 in about 2 days.

From Talk

Best Barbecue in Chicago?

Sweet baby Ray's sauce is awesome. I lived in Chicago for a long time but grew up in St. Louis. STL has a BBQ sauce called Maul's. My favorite sauce is a mix 50/50 sweet babay rays/Maul's w/ onion bits.

Responses to Comments by coolname

From Required Eating

Cook the Book: Wine Bar Food

raw oysters or smoked salmon with creme fraiche, some caviiar would be really indulgent

From Required Eating

Cook the Book: Wine Bar Food

dried figs -- sweet and sticky!

From Required Eating

Cook the Book: Wine Bar Food

Very traditional on this one I guess.... juicy fresh berries or a sweet luscious peach....

From Required Eating

Cook the Book: Wine Bar Food

definitely oysters on the half shell

From Required Eating

Cook the Book: Wine Bar Food

Smoked salmon and creme fraiche. Admittedly, that's my favorite small bite on matter what I'm drinking...

From Required Eating

Cook the Book: Wine Bar Food

If its a dry champagne... bacon wrapped water chestnuts... if its sweet bruchette.with a savory topping

From Required Eating

Cook the Book: Wine Bar Food

Popcorn, definitely.

From Required Eating

Cook the Book: Wine Bar Food

From Required Eating

Cook the Book: Wine Bar Food

This is gonna sound weird! The only thing I've ever eaten with champagne is calamari!!!

From Required Eating

Cook the Book: Wine Bar Food

I'm a fan of the apple/brie combo.