Profile

emb343

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

Autumn, I too suffer from the combination of a tiny apartment and a clutterphobic partner. We happily own one of these:
http://www.bedbathandbeyond.com/store/product/Rome-Industries-reg-Old-Fashioned-Cast-Iron-Waffle-Iron/1018155532?Keyword=waffle+iron
It's about 6" in diameter, works like a dream, and (bonus!) because it isn't electric, can go camping with us too. Win-win-win.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Oh man--some nice thick grilled lamb chops.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Ooooh. A nice medium rare bone-in rib-eye, with some garlic butter on top. Mmmmm.

Cook the Book: 'From A Polish Country House Kitchen'

As part of corned beef hash, for sure. Nothing takes care of a St. Patty's day hangover like corned beef, cabbage, and potatoes, chopped up and fried til crispy, with a nice runny egg or two on top. And, Irish coffee, of course.

Chip-Faced: The (Faulty) Geometry of Pringles

Ditto on the Italian paprika flavor. SO and I were just in Italy on our honeymoon and discovered the magic. I agree--not really paprika-y at all, just good.

AHT Giveaway: Case of Pat LaFrieda Burgers

Oh man. Medium rare on a toasted bun with blue cheese and bacon. Lettuce and tomato only if its summer and the tomato is in season. Brooklyn Lager on the side. Repeat.

How to Clean Your Coffee Equipment at Home

White vinegar always seems to do the trick for me. For my french press, I rise it thoroughly with water, fill it with a roughly 1:1 solution of water and white vinegar and let it sit for a bit (I usually depress the plunger so that the screen gets cleaned too). Rinse, wipe down, ready to go. Same thing for the drip maker--I run a roughly 1:2 vinegar to water solution through the machine ("brew" a full pot) and then a purely water solution. No aftertaste, everything is cleaner and nicer, no real fuss.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Intravenously.

What? It's finals week.

Seriously Delicious Holiday Giveaway: Korin Knife

Oh, easy--I have a 6 inch walnut-handled chef's knife from Chicago Cutlery. It's the first nice knife I bought myself in college, and still my favorite.

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

Oh man. While I agree with all the "all chocolate, all the time" sentiments (because, yes), I do have a favorite chocolate cake. The best diner in my hometown makes this amazing black forest cake in-house with these crazy fudge layers and dark chocolate frosting and so many cherries and it's just-it's perfect.

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

Bone-in ribeye, definitely. Dry aged and medium rare, please :)

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Oooh, scrambled eggs, definitely. With homefries. And a bloody mary. Also with Sriracha. (What hangover?)

Cook the Book: Molto Batali

Every year a group of friends from back in high school and myself throw a big Christmas party--that's definitely my favorite crowd to cook for. Even the pickiest eaters agree to try a little of everything (and usually end up finding out that something they thought was "gross" or "weird" is actually pretty good).

Win the Serious Eats Book Before You Can Buy It!

Bite NYC (there are locations on 14th St near 1st Ave I think, and down on Lafayette near Houston) has a spicy Middle Eastern Vegan sandwich. I used to walk a few blocks on my lunch break to buy it when I worked downtown; I always swore I would wait until I got back to the office to eat it but never could. Soooo delicious--lots of veggies and with this awesome slow-but-substantial heat that builds as you keep eating. Mmmmm.

Cook the Book: 'The Mozza Cookbook'

Though I've been to a couple of killer restaurants, the best Italian meal I've ever had is my dad's meatball subs. His meatball recipe was his mother's (and her mother's before that, who came to America in the 40s). The recipe is designed around the fact that half of the meatballs get eaten by that generation's children before they even make it to the table. They're amazing, period.

Pastry Chef Zac Young's Peanut Butter Cheesecake with Grape Jelly Glaze

Yes! Friendly's used to feature a PB&J themed sundae (that you can, and I do, still make from the a la carte options): black raspberry ice cream with warm peanut butter sauce and whipped cream. It tastes just like a PB&J sandwich and might be my favorite sundae ever. Soooo good.

Sponsored Giveaway: Enter to Win Tervis Products

A wonderful friend brought me back my favorite cup from a trip to Paris. It's a bright pink coffee mug with four different Eiffel Tower-shaped animals (seriously. Eiffel tower shaped)--a cow, a giraffe, a pig, and something that is either a green horse or a dragon with a red mane. Five years of staring at this thing hasn't rendered it the least bit less tacky, absurd, or utterly wonderful.

Cook the Book: 'The Big New York Sandwich Book'

Hands down, the spicy middle eastern vegan sandwich at Bite on Lafayette--spicy peppers, grilled veggies, and some seriously good hummus. I used to walk down on my lunch hour when I worked near Cooper Union. So good!

Eating at Someone Else's House

Wow--glad I'm not friends with most of the posters. If someone is kind and generous enough to offer to cook you a meal, I think that is one of the most hospitable and selfless acts imaginable. To refuse that because you don't think the kitchen conditions meet your standards is unimaginably rude, in my opinion--especially if you've already accepted the invitation and are in their home. Unless it will kill/severely sicken you (I'm talking rancid or undercooked meat, severe allergies, etc), eat it. You won't die. A cat hair will not kill you. I would be beyond mortified if someone I had invited into my home took it upon themselves to clean my kitchen. That would definitely be the last invitation of that kind.

Goodbye, Dumpling

So sorry for your loss--through the articles and slideshows every week, I could tell what an integral part of the SE family Dumpling was. He seemed like an awesome little dude, and I can't imagine how hard it must be to lose such a friend so unexpectedly. Many sympathies.

Cook the Book: 'Cooking in the Moment'

I used to work at a summer camp with a generous blueberry patch, and I would take groups of campers out in late summer to pick them (and eat them, of course!). One group decided to make a batch of hand-cranked blueberry ice cream with their bounty. That was the best ice cream I've ever had, and it was great to see the kids get as excited about seasonal cooking as I was--they were just amazed that something could go from plant to "real food" (as one girl said) in such a short time!

Is Your Pet Named After a Food (or Food Critic)?

Our household is home to a turtle named Taco who used to have a tank-mate named Nacho. We've also got a cat named Nillie (Vanilla).

Weekend Giveaway: 'Clean Start'

Salad, salad, salad! (Ok, and realistically, I also start craving the first summer beers right about now--especially Brooklyn Brewery Summer Ale--you can have your clean start and drink it too, right?)

Cook the Book: 'At Elizabeth David's Table'

Mark Bittman. I loved cooking before I started reading his Minimalist column, but that was what convinced me that a simple and well-executed recipe is more important and, ultimately, more satisfying than one that's overly complex and poorly done.

Valentine's Day Giveaway: Win a Chocolate Truffles Box from Gail Ambrosius

Black forest cake! The diner in the town where I grew up had the best, and served it in slices so big that we'd split them three ways (I've still never finished one by myself!). So good!

Bird's Eye Chilis

So, as penance for going to India without me, my wonderful fiance brought home bags and bags and bags of spices (I'm a very lucky girl...who may have also sent him with a very specific list). I have a pretty good idea of how to use everything he brought home; there's been a wealth of curry and chana masala and one very successful round of grilled tandoori chicken since his return. However, I have no idea what to do with the great big bag of whole dried bird's eye chili peppers he bought. I have about 4 cups worth. I know they're not going to go bad anytime soon, but I'd still like to figure out a good use for them. We both loooooove spicy foods. I'm talking tears in the eyes, sinus-clearing, major afterburn spicy. Any good recipe suggestions? Can I make hot sauce with them? Weaponize them as pepper spray? (Kidding, mostly). What to do with all the pepper-y goodness?

emb343 hasn't favorited a post yet.