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Shake Shack is Headed to Baltimore

I realize you fine people can't see this, but I'm doing a happy dance over here. Can't. Wait.

Lunch in the Loop: Devouring the Hot Dog Salad at Rudy's Bar & Grille

That salad looks like the result of a Chopped challenge gone...right apparently.

Cooking Octopus With Richard Kuo of Pearl & Ash

That is one of the most stunningly beautiful plates of food I've ever seen.

Open Thread: White Chocolate, Yay or Nay?

I can't eat it. Even the "good" kind. For me it tastes like an evil mutant sugar fairy pooped out some bad candy.

I use it in desserts for people who like it, but that's it.

Burger City Guides: Justin Severino's Favorite Burgers in Pittsburgh

I've never been sadder to have moved out of Pittsburgh. Sure the buses were gross and crowded, parking cops were dicks, winter snow plows non-existent. But the food man, the glorious food. It's even the place where I had my first (and only good) Thai crispy duck!

Staff Picks: What to Drink at a Not-Great Bar

Hell I can't even get a decent cocktail at a "nice" bar anymore. When I get charged $10 for a gin rickey that the "bartender" had to "look up" before making I die a little inside.

At dives I do Miller Lite or rum and coke, depending on the desired result :)

Open Thread: What's the Best Frozen Pizza?

Freschetta's Brick Oven line is the best I've tried, it's got that perfect middle ground between regular and thin crust.

I'd really like to try Home Run Inn, but they don't sell it in my area.

Chocoholic: No Bake Chocolate Cheesecake

I've never understood the 'no bake' 2 ingredient cheesecake filling. It's akin to dumping a can of cherry "filling" into a pre-baked pie crust and calling it "pie."

The Story of Le Bernardin's 24-Foot Seascape Painting

If I had 50k to blow on art I would own this triptych. I am obsessed with it, Ortner is absolutely brilliant.

Open Thread: What's The Unsexiest Food of All Time?

@autumn produce: call me weird, but the thought of nibbling garlic mashed potatoes off a lover's...whatever sounds AWESOME!!

Open Thread: What's The Unsexiest Food of All Time?


Don't get me wrong, I LOVE pizza, but it is as close to the polar opposite of sex that I can imagine. Think about it, when you eat pizza you make a mess, there's grease dripping everywhere, cheese may fall off, you're burning various facial parts, you're doing that stupid suck in and out really fast thing to try salvage enough toasted tastebuds to actually taste said pizza, there's crumpled up napkins everywhere, there's sauce on your fingers...basically a huge mess. You could make the same argument for chicken wings, but there's something a little more cute about wings. Maybe it's the tongue action required to get that last bit of meat off the bones, or maybe it's sucking hot sauce off your finger (just one or two, if you suck them all it's no good man, no good).

Plus when I eat pizza I eat the hell out of it, in method and quantity, the only things I want to do afterword is wash my hands and take a nap. 'Sexy' foods should make you want to things after (or during) consumption.

What's Your New York Deli Buffet Strategy?

Keep a bottle of your favorite salad dressing at work, then hit the salad bar. Dry salad doesn't weigh very much, you'll be shocked at the difference in cost between a dressed and undressed salad - your bottle will pay for itself in one lunch and you can use it all week.

Share Your Sweets: Secret Shortcuts

Using packaged cake mix is not a secret shortcut unless it's 1957. This roundup was terrible.

Behind the Scenes: Making Momofuku Milk Bar's Crack Pie and Cereal Milk

That's their cereal milk? Regular milk that someone let sit with some cereal and then strained (waste of perfectly good cereal I might add)? And they are charging $5 for it? $55 for that glorified chess pie? Jesus, this is some grade A level BS right here.

I'm with bebo, this stuff is embarassing and can't go away soon enough. The very fact that it is so unbelievably popular speaks volumes about fads and why we can't have nice things.

Supermarket Sweets: We Try Talenti's New Gelato Pops

I've tried several of their flavors and all were very good. I'll definitely give the raspberry and mint flavors a shot.

Essential Beers for Summer

Oberon is awesome, I alternate between it and Franziskaner. Franzi is good from both tap and bottle, but Oberon is much better out of the tap.

I also dig Leinenkugel's Summer Shandy when I want something fruity.

The Perfect Scoop: Grassroots Tortilla Chip Innovation

It's not reaching, it's actually quite an elegant solution to a common problem. However, I'd be shocked if several people haven't already been doing this for years and would be surprised it's taken the rest of us this long to figure it out.

Good work Dan, now someone get me some guacamole!!

Where to Drink Beer in Philadelphia: The Best Beer Bars

Eulogy in Old City has a huge list, informed bar tenders and delicious food as well.

Pie of the Week: Blueberry-Blackberry Pie with Pretzel Crust

I love blueberry-blackberry pie, especially with the addition of zesty housefly.

Seriously, edit that picture.

Bar Eats: Explore the Wilds of Wisconsin at Will's Northwoods Inn

Moose knuckles? I can't tell if the owners are delightfully cheeky or whoefully ignorant of common slang.

Spotted: Elevated Rice Krispy Treats in San Francisco

Gussied up Rice Krispy Treats are such an easy way to have fun in the kitchen, everyone should have their own 'special' version. I do weird versions a lot but I always come back to my perfect standard: Chocolate. Just add 1 1/2 tablespoon of unsweetened cocoa powder and a 1/4 tsp kosher salt to the regular recipe. So good I can't stop eating them, plus they're not as sweet if you dig that sort of thing.

Scaling Up Pie Recipes

I've made pie in 18x13" half sheet pans (I included link at the end because I love these pans) and it worked fine by just doubling my regular deep dish recipe. The only real tip I can relay is to resist the urge to make your filling layer too thick or you'll overcook your edges while leaving the center al dente. That's why these pans are so perfect, they physically prevent you from overfilling.

I also did not attempt to double crust here, rather I folded over the generous excess dough I'd left myself so it resembled a rectangular galette in the end. I do a high/low heat strategy, for this I think I did 425 for the first 15 minutes and then 375 for an hour or so, until it looked done. I recall it was perfectly delicious. Good luck!

Dear Oreo, What In The What Are You Thinking?

As for the dumb "Shure, Bert" name, it seems they are trying to go after the Ben & Jerry fanbase?


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