I'm a transplant, no matter where I live. I move north, south, north...again and again. I love food, learning about it and trying new flavors.

  • Location: Philadelphia, PA
  • Favorite foods: Seafood, shellfish, Asian, Thai, beer, cheese, pimento cheese, good burgers, Mom's cooking, grilled foods, pork buns from Momofuku
  • Last bite on earth: Mom makes some killer cheese enchiladas (I like mine w/green onions and olives) that could be in the running. Also the Linguine & White Clam Sauce that my dad and I would cook when my mom traveled out of town for work. More nostalgia than anything.

Lemongrass Sour

Any guidance as to how cheap you can go with the vodka for this kind of infusion?

The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)

So last night I did the double sided grilling technique with mayo (didn't have any softened butter so I figured, what the heck) and it was the best sandwich I've ever made. I can't wait to make another one tonight. Thank you.

How to Make the Best Baked Jalapeño Poppers

Was there any consideration given to using crushed cheese crackers or Doritos as some or all of the breading?

The Best Burgers in Philadelphia

@monopod, I was thinking the same thing.

I'd be interested to see your 'Honorable Mention' list. From looking at the winners, it appears as thought Village Whiskey would have fit in to the style of places you were checking out. I was happy to see Standard Tap on the list. They've never disappointed me, no matter what I've ordered.

This Week at Serious Eats World Headquarters

Eek! I cringe at the thought of how many fingertips may be harmed in the mandolin testing. Be careful Daniel!

Juicy and Tender Italian-American Meatballs in Red Sauce

These sound delicious. Regarding the stock and gelatin step. I don't work with gelatin a ton and don't have a microwave. Would it be safe to simply heat it on the stove until the gelatin is dissolved?

The Best Cheesesteaks in Philadelphia

I like ketchup on the cheesesteak, especially if the cheese guy is a little light handed with the wiz. Never considered mayo and now that you mention it, don't think I would try it.

I second what folks say- these sandwiches aren't the best coming out of Philly but are certainly worth a discussion as they are so well known and associated with the city.

The Best Cheesesteaks in Philadelphia

I'm happy to see John's on the list. I was late discovering that one but can't drive by there now without stopping.

This Smoky Jalapeño Cranberry Sauce is the Perfect Condiment for Your Grilled Turkey

I saw some Jalapeno Cranberry sauce at Trader Joe's this weekend. I thought it sounded delicious. I bet this is as well.

An Easy Thanksgiving Menu for Two

This has me inspired for a possible Thanksgiving for one meal. Don't know if I'll go as far as a turkey breast but will definitely take more time in the kitchen than normal and make a special meal.

This Week at Serious Eats World Headquarters

Looking forward to reading the results of the Great Cheesesteak Crawl of 2014.

Doritos Migas With Pepper Jack Will Rock Your Morning, Hangover or Not

My mouth is watering thinking about this dish. It would probably be good with some sort of spicy Doritos (they've got to exist) or possibly even Cool Ranch.

Friday Night Meatballs: How to Change Your Life With Pasta

We should create a Philly spin off. Tacos, enchiladas, chili...the possibilities are endless!

Where Bartenders Drink in Philadelphia

Thank you for this extensive list. I know I'll be referencing it often to add some different places to the rotation.

Win Two Tickets to the Big Apple Barbecue Block Party

I'd like to try some of Rodney Scott's Carolina BBQ.

We Taste 9 Fast Food Vanilla Milkshakes (and Risk Permanent Brain Freeze)

I'll go ahead and burst your bubble before your Shamrock season disappointment hits. They've changed the machines at McDonald's. No longer are there three (or four) separate handles for the different shake flavors. Instead they have a big machine that serves all of the flavors from one handle with the machine adding the flavoring as its dispensed (like a soda fountain).

I realized this at my last Shamrock attempt in 2013. The shake wasn't as minty green as I remember. The taste wasn't there either. Need more mint!. It wasn't a consistent green throughout. You could tell the flavor and color was added when it was dispensed.

I'll stick to the ice cream sundae with hot fudge and peanuts when I need a fix from now on.

An Open Letter to Serious Eaters

Agree with @gumbercules on sorting feature for search. I was in NYC over the weekend and searched the site for brunch spots and black & white cookies and had to filter through pages to find current stuff.

one site design suggestion I'd like to offer relates to recipes. You write a post setting up the recipe and at the bottom you link to the recipe. As they are different pages, there are two separate link areas. I think it adds to some confusion and questions/suggestions get lost. If there was some way to eradicate that issue it would be great!

I look forward to seeing what you guys are working on.

Trader Joe's Kouign Amann is Almost as Good as Dominique Ansel's

Has anyone actually proofed and baked these in a muffin tin? Just wondering about changes in baking time. My only problem about these is that I can't remember to take them out the night before I want to have one. Its now resulted in me setting a reminder on my phone to do so tonight before I go to bed.

Warm Farro Salad With Asparagus, Peas, and Feta

I had nearly everything in my fridge so I whipped this up tonight. I swapped out the asparagus and added yellow beans and added parmesan for the feta. Its so delicious! And will make a great lunch tomorrow.

The Science of Jello Shots

I consider myself a pretty good jello shot maker. Is that something to be proud of? I'll let you decide (but I say yes). Part of it is my hometown pride (read here for some history of jello )

The most popular one I made last go round was the cherry cola. The liquid I heated up first was cola, added black cherry jello (much better than regular cherry), stirred to dissolve then added vodka (not the cheapest you can get) and poured the mixture into cups with a piece of a cherry in there. Voila!

Staff Picks: The Best Things We Ate in January

That loaf of bread is gorgeous.

Eat This Now: Zapp's Voodoo Potato Chips at Bon Bon Sandwiches

Finally something we've got going here for us in AR! Several of my local sandwich shops (Boulevard Bread Co and Hillcrest Artisian Meats -H.A.M.- serve Zapp's as their sandwich accompaniment. The flavor of VooDoo, to me, seems to be "a little bit of everything" and I love it!

DIY Amaro

Can you think of any problems with me making this in a plastic Cambro food storage container? I know it will hold the volume needed and is food safe, just didn't know if there was a particular reason for using glass.


Taste Test: Ginger Snaps

My office has an unwritten (but very much spoken) rule- if you travel to a city with Trader Joe's and do not pick up a pack of the Ginger Snaps you are banished (or at least chastised). We go through them pretty quickly.

Pomegranate Jelly

Has anyone made this with low sugar pectin? I'm just finishing my first batch, made as the recipe states. Was wondering how a low sugar pectin version would be. Thanks!

Comment Notification Problem

I really enjoy the Talk section and what I learn from others in the community. However, I've just noticed that I am no longer getting emails notifying me of other comments on topics I've commented on. I double checked and my profile settings have not changed. I don't know if this this happening outside of Talk, but it has only been a day or so.

Just wanted to let you know!

Airline Food on International Flights

I searched the Talk archives and didn't see any up to date topics on this, so I thought I'd start a new thread.

I'm flying international this week. Economy class, US Airways, USA to Germany. Has anyone flown recently and remembers what they ate? Its been over a decade since I've flown international and I know the food has changed.

The reason I ask is because I got an email from the airline asking if I'd like to upgrade my meal (for a cost, of course) on my flight. I'm considering doing it simply so I know what I would be eating and wouldn't stress about getting any food during my layover before I board the long flight.

Thanks for your help!

Jams and Jellies- What am I doing wrong?

Recently I've made a couple of batches of jam and jelly. As a child I helped my mom every summer when she made jam but this is my first solo project and mom doesn't live in state, so she can only help via phone.

The first batch I made was the blood orange marmalade recipe on this site. The flavor is great but its not as firm as I would have hoped. Comparing it to a store bought marmalade, its softer and not as jelled. I understand with fruit jams the amount of sugar, juice and pectin (in the fruit) are variables that you can't predict. I figured I would get better at it overtime.

Last night I made a batch of the pomegranate jelly (also from SE). I thought that since this is a measured amount of store-bought juice I wouldn't have as much or a problem getting it to firm up. I let it sit over night after processing it and its still a little soft.

What am I doing wrong? Am I not processing it long enough? I am following the specified time in the recipes. Am I not reaching the appropriate boil before adding the sugar or after?

When it comes down to it, I know these will taste great and my concerns are more aesthetics than anything (I don't want a PB& Pomegranate Jelly Sandwich to ooze too much!). I would like to make one more batch of a different flavor and then ship these as gifts so I don't want the soft jam and jelly to be a mess when they get to their destination.


Who you calling shrimp?

I've learned a lot from my fellow readers on SE Talk and I'm hoping you all can send me some cooking inspiration.

I have in my possession three glorious pounds of gulf shrimp. When I received them, they had been out of the water less than 48 hours. (The fisherman himself drives them up from Louisiana to the restaurant my where boyfriend works and he bought a few pounds for me.) I've split them into 1 pound bags in the freezer. My only question now is what to do with them.

I want your help because want to do these shrimp justice. Normally if I had shrimp I'd just add them to some stir fry or something equally simple.

I generally just cook for the two of us but am open to suggestions for both easy dishes and dishes that are more complicated and/or exotic, perhaps for a holiday. I froze the shrimps as is- heads on and all.

Thanks for your help!

DIY Cherry Bitters

Swapping in cherry bitters for Angostura bitters can give your cocktails a subtle yet delightful boost, adding a hint of fruit while still delivering the bitterness your drink needs. The best part about making your own is you can customize your bitters to your cocktailing needs. More

Snapshots from Germany's Wine Country: Mosel, Nahe, and Rheinhessen

It is one thing to drink wine at home, to open bottles at a dinner party, to remark on how delicious something is. It is one thing to read the long, hard-to-pronounce words on a label as you sip, and find a picture of that place online or in a book. It is another thing entirely to stand on that hard-to-pronounce hill and feel the wind pulling at your hair, feel the loose red rocks slipping under your sneakers. More

Whiskey Peach Sauce

This simple, boozy peach sauce makes a perfect dinner party dessert for those nights when it's too hot to even think about turning on the oven. Try swapping some of the peaches for apricots, or use bourbon, peach schnapps, or dark rum in place of the whiskey. Serve it over ice cream, pound cake, or French toast. More

16 Great Bites from the Atlanta Food & Wine Festival

We spent the weekend eating biscuits, drinking bourbon, and having a grand time at the Atlanta Food & Wine Festival. In its second year, the four-day event celebrates the rich food and drink traditions of the south, bringing together talented chefs hailing from 13 states and D.C. The group of expert chicken fryers, bourbon distillers, biscuit bakers and other Southern food and drink authorities rolled up their sleeves to teach us at seminars and feed us inside the tasting tents. Check out the snapshots of our favorite bites! More

Smoky Fried Chickpeas

This is the sort of recipe made for those who entertain frequently—an elegant little pre-dinner snack that wows without requiring all that much effort. These briefly fried canned chickpeas crisp in olive oil scented with lemon and thyme, getting all nice and crunchy on the outside while retaining a bit of creaminess within. More

Eyewitness Booze Investigation: Smirnoff Fluffed Marshmallow and Whipped Cream Vodkas

It's finally turned winter in Boston, so I had to trade my bike in for a bus pass. This was initially devastating, but then I realized it was an excuse to get one of those superphones that prevent you from ever making accidental eye contact with a fellow human being. So that was good, until it led to more bad: You know all those people staring at their phones on the bus? I'd always assumed they were looking at porn or reading Serious Eats, but it turns out they're busy beating the hell out of me at Words with Friends, the fake Scrabble game that is disproving everything I thought I knew about the English language, things such as "Will has a firm command of it" and "Quok is not a word." More

12 Sips and Scenes from Tales of the Cocktail 2011

It's been said that the sun should be warm over your toes before you have a cocktail—but here in New Orleans, at the site of Tales of the Cocktail, the cocktail shakers never stop making their sing-song sound of rattling ice. There are new products from almost every brand, new technologies to explore, and old drinks to rediscover. Check out some of our favorites sips and scenes. More