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Snapshots from South Korea: Bbopgi, a Sugar and Baking Soda Candy on a Stick

ah, this brings back memories. we used to get one after school every day and it was rare for anyone to get the shape out of the candy without breaking it.

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Serious Heat: Culinary Russian Roulette with Padron Chiles

From Serious Eats: New York

The Sandwich on '30 Rock' Sandwich Day Episode Revealed: Fiore's in Hoboken, NJ

From Recipes

Seriously Italian: Spaghetti All'Ubriaco

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Recent Comments | Response to Comments

From Serious Eats

Snapshots from South Korea: Bbopgi, a Sugar and Baking Soda Candy on a Stick

ah, this brings back memories. we used to get one after school every day and it was rare for anyone to get the shape out of the candy without breaking it.

From Serious Eats

Grocery Ninja: Korean Roasted Seaweed, Kim

@missmanders, @onedaylingers, the family name Kim is indeed derived from the chinese character for gold. the seaweed Kim is derived from another character. they are homonyms.

From Talk

fava bean help

hi, i know what you mean. i also bought fava beans at fairway and they weren't good. they really were bitter. too bad, i was so excited to see them at fairway.

From Serious Eats

In Videos: Futurama's Bender as Cooking Bot

my favorite is the chairman's exaggerated japanese accent. charengeru bendaru!

From Serious Eats

What’s Your Favorite Weird Snack Combo?

i don't think salt and watermelon is strange.

i love roasted peanuts wrapped with strips of dried squid. it's an asian thing.

From Serious Eats

Cook the Book: 'Urban Italian'

i like to substitute creamy polenta in some of the pasta dishes.

From Serious Eats

Cook the Book: 'On the Line'

i've been on a seared scallops and fennel kick lately

From Serious Eats

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

may i just say that i love the Paula Deen Is Trying to Kill Us posts.

From Serious Eats

Cook the Book: Serves One

roasted beets salad with chevre, toasted pine nuts, and baby arugula. actually, any salad would do.

From Serious Eats

Ed Levine's Serious Diet, Week 17: Is Exercise Truly a Food Critic's Best Friend?

Could you please describe the exercise regimen that Frank Bruni and Michael Bauer told you about?

From Recipes

Pickled Ramps

there's a david chang recipe for pickled ramps as well

From Serious Eats

What’s Your Favorite Weird Snack Combo?

I used to go to the LA Reader office on Friday mornings to collect my mail, then I'd stop in the chain drugstore nearby to pick up a piece of beef jerky, and a package of vanilla creme sandwich cookies, which I'd eat while driving to my day job. Not together, just back-to-back. Can't remember if I ate the jerky or the cookies first, nor why I thought those would make a good breakfast.

From Serious Eats: New York

New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'

Sauvignon Blanc..had it for the first time this summer with meats and it was delightful

From Serious Eats: New York

New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'

If the steak is simply grilled, Cabernet Sauvignon (Californian, Australian or Chilean) would be the wine to pair it with.

From Serious Eats

Grocery Ninja: Korean Roasted Seaweed, Kim

wow i've never tried fresh grilled kim before! definitely need to try it next time im in the bay!

From Serious Eats: New York

New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'

a Hermitage ~ helps me pretend I'm spending Labor Day weekend in France's Rhone Valley
in reality Labor Day weekend is my last hurrah for gin-based drinks like the spectacular Ruby Collins at Recipe

From Serious Eats: New York

New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'

A pinotage like Kanonkop! My Dad brought one back from a recent trip to South Africa and it was soooo good with fresh-off-the-bbq steaks and corn this summer!

From Serious Eats: New York

New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'

white zifandel! or a new favorite: kermit lynch beaujolais! would love to learn more at this seminar!

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