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From Serious Eats

Fast Food: KFC Big Value Box

ESNY - lololololol!

Next time, Will, get the coleslaw if you must get a veggie. It's definitely edible and gives you that slightly virtuous feeling.

From Serious Eats

Cereal Eats: Momofuku Milk Bar's Cereal Milk, Soft Serve, and Cornflake Cookie

Leandra - leaving a comment, since I'm not sure the email I sent to the generic editors account will make it to you. I want to send you a review copy of a new book coming out this March, The Great American Cereal Book: How Breakfast Got Its Crunch! You will totally dig it. Drop me a line at mdobson (at) abramsbooks.com

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From Serious Eats

Fast Food: KFC Big Value Box

ESNY - lololololol!

Next time, Will, get the coleslaw if you must get a veggie. It's definitely edible and gives you that slightly virtuous feeling.

From Serious Eats

Cereal Eats: Momofuku Milk Bar's Cereal Milk, Soft Serve, and Cornflake Cookie

Leandra - leaving a comment, since I'm not sure the email I sent to the generic editors account will make it to you. I want to send you a review copy of a new book coming out this March, The Great American Cereal Book: How Breakfast Got Its Crunch! You will totally dig it. Drop me a line at mdobson (at) abramsbooks.com

From Serious Eats

Cook the Book: 'American Flavor'

American flavor = boiled blue crabs seasoned with Old Bay and served on brown paper with a janky metal cracker.
American flavor = wincing vinegary pulled pork sandwiches from a hole in the wall in eastern NC
American flavor = American Chinese Food (mmmm Beef & Broccoli), Meatlovers Pizza, Burgers, and a big tall Coke.

YUM.

From Recipes

Andrew Carmellini's Fried Chicken

Old Bay AND Tabasco?! No wonder it's amazing.

From Sweets

Bake the Book: 'Momofuku Milk Bar'

The Sprungli store in Zurich was better than anything I could dream up.

Really really want to win this book!! Great question. Love all the comments.

From Slice

Cobble Hill: Sottocasa

Just noticed this place the other day. Will definitely give it a try!

From Recipes

Pepperoni Powder

Very cool idea.

Ditto lemonfair's last question re chopping the pepperoni. Usually when I buy pepperoni, it's in a log shape (not pre-sliced). What's the ideal shape for cooking down?

From Serious Eats

Cook the Book: 'The Splendid Table's How to Eat Weekends'

Definitely a big brunch. Last Sunday, I made oeuf cocottes and bacon and picked up delicious croissants and stumptown coffee from cafe down the block to go with. So yummy and so luxurious.

From Serious Eats

Cook the Book: 'Cooking in the Moment'

Oh...I *really* want this book.

Real ripened strawberries are my big seasonal moment. I make strawberry shortcake every year when that time finally rolls around!

From Serious Eats: New York

Sweet Ticket Giveaway, Week 3: Pichet Ong's Guilty Pleasure Sweet

This is kind of embarassing, but we're supposed to be honest here right? Just to be clear, these are *guilty* pleasures...

1. Butterscotch Krimpets (eat them quickly so no one notices and then lick off any icing stuck to the plastic)
2. Real whipped cream straight...a little dash of vanilla, high peaks, and then into my mouth!
3. Swedish fish (wow...I don't think I've ever told anyone how I feel about swedish fish)

Desserts I would not mind being caught with and would like in front of me this instant:
Sprungli
warm chocolate chip cookies
hot fresh Krispy Kreme glazed donuts
mint chocolate chip ice cream

From Recipes

A New Look at Old Bay with Classic Shrimp Scampi

Echoing sarahlucy, growing up in MD this stuff is ubiquitous. When I moved out and raided my parents' kitchen for spices, I took the towering yellow can of Old Bay. It's good in everything in small amounts. Matter of fact, I just used a couple tsp in a pot roast last night. I love the stuff, and I'm pretty sure that's only partly due to nostalgia.

From Serious Eats: New York

Sweet Ticket Giveaway, Week 2: What's Your Favorite Childhood Dessert Memory?

Oh, this is no contest. I was lucky enough to grow up with a father who was a chef. Special occasions were and still are incredible food-centered events in my family. My most-oft requested birthday dessert was Kahlua Trifle. I don't know where I tasted it first, but from about age 8 and onwards, I have always associated this scrumptious dessert with my birthday and the happiest moments of my childhood. Of course, I had no idea that there was alcohol in it until I reached my teens!! I had always called it "Double Trouble" after the color scheme, apparently it reminded me of a pair of villains on Carmen Sandiego (remember that show?!). Now, I can't help but think that the combination of the rich pudding, pounds of fresh whipped cream, and kahlua soaked chocolate cake could make anyone giddy...But as a kid, I knew it was a special and magical treat for me - the birthday girl.

For anyone that doesn't know Kahlua Trifle, here's a rough breakdown of the ingredients:

Chocolate cake, cubed, soaked in chilled kahlua for a few hours
Chocolate pudding (*my brother always called it "gooding" as a kid; how appropriate, no?)
Whipped cream or Cool Whip
Heath bar bits

Layer until the trifle bowl is filled and sprinkle with heath bar bits. YUM!

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