Serious Eats: eatingme's Profile

My twenty-fifth birthday. My first tasting menu experience ever. The suckling pig confit at Eleven Madison Park. I never knew food could taste so amazing! It literally brought tears to my eyes. (Although the wine pairings might have had something to do with my free-flowing emotions, too.)

eatingme at 2:02PM on 12/09/08

From Recipes

Time for a Drink: The Slope

This is my favorite drink at Clover Club!

eatingme at 12:23AM on 11/08/08

From Serious Eats: New York

Win Tix to the SWEETest Event Ever at the New York City Wine & Food Fest

The chocolate budino at Lunetta or the olive oil copetta at Otto.

eatingme at 11:02AM on 09/21/08

From Talk

Dining at Disney World

Citrico's at the Grand Floridian and California Grill at the Contemporary are both fantastic. The food is fresh, creative and fancy-pants NYC restaurant level delicious.

Victoria & Albert's is even more stunning, but really pricey. If you can get in, go! If not - any of the "signature" restaurants are great, and I've heard good stuff about Le Cellier and Tutto Italia at Epcot. (Trying both for the first time on my upcoming trip...)

Check out disboards.com's restaurant board for more detailed info and menus.

eatingme at 10:54AM on 08/24/08

From Talk

Hudson River Valley This Weekend

Elephant, the tapas bar across the street from Fleisher's, is fantastic. They've got yummy marrow bones, swoon-worthy chorizo and chocolate crostini and the best hummus I've ever had in my life.

eatingme at 9:39PM on 07/15/08

From A Hamburger Today

Ted's Steamed Cheeseburgers; Meriden, Connecticut

Did this remind anyone else of the Simpsons episode where Principal Skinner promised Superintendant Chalmers steamed clams, but then gave him hamburgers and pretended that he'd said "steamed hams"?

eatingme at 9:13PM on 07/15/08

From Recipes

Cook the Book: Ponchatoula Strawberry Cupcakes

I made these last week, much to the delight of my family and co-workers, and they were fantastic! The recipe is way too heavy on the butter, though - following the instructions left us with slightly sweetened butter spread on top of cupcakes. I worked another four cups of powdered sugar in to make the frosting more frosting-y, and it was still a bit too buttery. In the future, I'd use one stick instead of three.

eatingme at 11:47AM on 07/09/08

From Serious Eats

Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'

Bialys and lox!

eatingme at 4:01PM on 03/18/08

From Serious Eats

Serious Easter Artisanal Chocolate Egg Giveaway

I'm a big fan of all the delicious varieties of Easter candy. Little egg-shaped Whoppers, Cadbury mini-eggs and creme eggs, little pink and yellow Peeps... om nom nom nom!

eatingme at 12:08PM on 03/18/08

From Serious Eats

Serious Easter Artisanal Chocolate Egg Giveaway

Peeps! Especially if they're a bit stale, or melted in the microwave.

eatingme at 6:18PM on 03/17/08

From Serious Eats: New York

Win Tickets to the 'Village Voice' Choice Eats Event in NYC

Pho Tay Ho in Bensonhurst.

eatingme at 12:11AM on 03/09/08

From A Hamburger Today

Ted's Steamed Cheeseburgers; Meriden, Connecticut

Please update the website reference...its www.tedsrestaurant.com. Thanks.

JerseyJeff at 4:29PM on 11/06/09

From A Hamburger Today

Ted's Steamed Cheeseburgers; Meriden, Connecticut

I've eaten countless Ted's burgers. I love them. I do agree with SOME of your gripes. However, the moistness of the burger is perfect if it's served when ready. It's prepared in STEAM man..it loses the fatty liquid but gets infused with H20 in the process which creates moisture. So I disagree with your opinion there. The shape of the burger is something I've always disagreed with. It does not fit the bun correctly. A simple adjustment to the shape of the "tray" that the burger is steamed with will solve this issue. It needs to be more square to fill out the surface of the bun. Besides the shape issue, the burger is fantastic. The cheese is unique and combines with the meat better than any other option. The bun may be a bit overized and "fluffy" but it does a good job containing the gooiness. You need a tougher bun than usual when dealing with melted cheese. I'd assume the shape issue has alot to do with not changing the rich history of the burger and restaurant. And that is what Ted's offers..a classic, unchanged experience. Overall, the Burger is unique, MOIST, and extremely delicious. A definite must have for burger lovers looking for something different.

ProEater1 at 1:34PM on 10/19/09

From A Hamburger Today

Ted's Steamed Cheeseburgers; Meriden, Connecticut

i was REALLY REALLY disappointed:

http://www.yelp.com/user_details?userid=KYBEVBAP7QUlt1LjmatTJg

Goner at 1:02PM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Thank you for participating, and congratulations to our winners:

jolene278
AddiE
jennts
cobaltab
llama

Winners have been notified by email and also appear on our Contest Winners page.

Caroline Russock at 12:03PM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

It's comfort food

madeas at 11:18AM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love almost burned bacon because of the crispiness and saltiness. It also goes soooo well with over-easy eggs and buttered toast. It's so perfect!

cowleyh at 10:32AM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because I can have it the first thing in the morning, at lunch on a BLT and at dinner in a salad or in one of my wife's delicious creations.

garrettsambo at 9:36AM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I do so Love Bacon...a guilty pleasure which makes it even more lusted after. I also LOVE Zingermans!

suemc at 8:58AM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because the taste is out of this world!

Ardy22 at 7:28AM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it's so yummy!

lilyk at 7:01AM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it is the most tasty food on the planet. I can put it in almost anything and enjoy :) The last time I found it for an unbeatable price I bought 50lbs worth LOL.

gkran at 1:30AM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because there is nothing else like it, but it has to be very crispy.

atreau at 12:58AM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because nothing else comes close to tasting as good as bacon.

gidgie at 12:00AM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

let's be serious .... it's the fat content. Any food that is virtually 100% fat is going to test awesome and it does

AICORP at 11:53PM on 09/20/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love everything about bacon. The smell is the best!

tamintx at 10:19PM on 09/20/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

It's unapologetically sexy when it beckons you from the dimly lit kitchen in the evening... and just as sexy the next morning. I never regret waking up to bacon.

unpocojmoney at 9:03PM on 09/20/09

From Serious Eats