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Serious Eats HQ Got New Sporks
Clearly, as an authoritative food blog, you should name it something else due to the addition of a knife component. Summon your creativity and give us something original!
Serious Eats New York: Redesigned for Maximum Deliciousness
HAHA, a different colored header = maximum redesign. How ambitious! I jest...er, nice work.
What's Your Take on Cake Ice Cream?
This tastes EXACTLY like Dunkaroos. So it reminds me of my elementary school cafeteria. Not their best by any means.
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First Look at Danny Meyer's Public Fare at Central Park's Delacorte Theater
I'm a pretty faithful Meyer supporter and all, but that sandwich ain't lookin so hot. I'm actually getting a little anxiety picturing myself trying to eat that in a park.
Serious Eats HQ Got New Sporks
Clearly, as an authoritative food blog, you should name it something else due to the addition of a knife component. Summon your creativity and give us something original!
Serious Eats New York: Redesigned for Maximum Deliciousness
HAHA, a different colored header = maximum redesign. How ambitious! I jest...er, nice work.
What's Your Take on Cake Ice Cream?
This tastes EXACTLY like Dunkaroos. So it reminds me of my elementary school cafeteria. Not their best by any means.
Food Network Celeb = Restaurant Chain Spokesman?
"Unless the chef is rattling pots and pans in the kitchen at one of these chain restaurants, I don't want to hear it. It's all empty sales pitch."
Not even that. Because the Applebee's 1.5 miles down the highway, and all the million others, will still have an 18-year-old chef de cuisine who has more motivation to check his text messages than check to make sure food is edible.
Food Network Celeb = Restaurant Chain Spokesman?
Guy Fieri doesn't really have heaps of credibility to begin with. He's lucky that he's been the only Next Food Network Star to actually get any semblance of a push, and he knows it. He's just one in a long line of FN pawns. One who, I'm sure, would have no trouble embracing a fat TGIF check.
Tyler got the Clog because he has a decent background. There was a level of disappointment with him doing Applebee's. Guy's not even on the radar.
Egg salad...what's your secret ingredient?
The usual suspects (S&P, a bit of Mayo)....but I also add some diced red onion.
Emeril: Thumbs Up or Thumbs Down?
He didn't go without disappointing me from time to time, but I've got a lot of respect for Emeril as a chef and as a TV personality (not to mention some of the amazing charitable causes he's taken up in both New York and New Orleans).
I hope, without the Food Network, he lands on his feet somewhere on the TV landscape. I hate to say it but I'll miss flipping to watch him when nothing else is on.
I'm not mad at FN; new blood is nice. But there's no excuse to keep Sandra on and to keep cramming Paula and her family down our throats every day. A Mario and Emeril-less FN doesn't sit well with me.
Who Knew There Was a Conundrum?
I'm not too sure how making a burger is supposed to be a solution to a non-existant meatloaf problem, but boy am I glad I read that article.
NYC: McHale's is gone, where's the best bar burger these days?
For my dollar, it's gotta be Molly's (287 3rd Ave), especially with winter approaching. There's something about walking or resting my feet on grimey sawdust in the summer that doesn't sit well. Above average Irish pub food, as well.
Make lunch a light one, and go grab a beer and burger there for dinner.
Egg salad...what's your secret ingredient?
A touch of Spectrum organic mayo just to bind the eggs together, chives, a squeeze of lemon juice, salt and pepper. Occasionally I'll add in a handful of diced celery for crunch.
Egg salad...what's your secret ingredient?
Two eggs, tuna, a dod of lurpak slightly salted butter, salt & pepper all mashed up together.
Eat in whatever fashion you like!
Some other extras could be some spring onions. You could even try a little sweet chilli dipping sauce to give you a kick up the arse or maybe thats just me cause im obsessed with the stuff haha.
First Look at Danny Meyer's Public Fare at Central Park's Delacorte Theater
@edgertor: Thanks for clarifying! The post has been updated.
First Look at Danny Meyer's Public Fare at Central Park's Delacorte Theater
their location directions are off, if this is at the Delacorte...which is much closer to 81st. Is this at the Delacorte?
First Look at Danny Meyer's Public Fare at Central Park's Delacorte Theater
Wow. the pisture looks great. I hope that it dies not only look great but at the same time, taste great. When i am able to save enough money, I will try this food so that I will not anymore use my credit cards that almost reach the limit.
What's Your Take on Cake Ice Cream?
Reading these comments has been interesting. When it's all said and done, it comes down to personal preference. I love Cold Stone’s Cake batter ice cream with extra cookie dough mixed in. You’re right a70wilson that is key! So far, nothing in a local grocery store has come close to replicate the taste. I’m scared to try Ben & Jerry’s version.. Too many nay sayers. My research continues!
What's Your Take on Cake Ice Cream?
I saw this in the ice cream section at the local market but haven't had the nerve to buy it. I do heartily wish they would bring back Half-and-Half, a swirl of dark chocolate ice cream and stout ice cream. Now THAT was some smooth "comforting" after a ragged week.
What's Your Take on Cake Ice Cream?
I have not had this, but I tried Maggie Moos cake batter ice cream and loved it! I've seen cake batter flavored ice creams at the store, but they always have stuff added in. I DON'T want frosting, sprinkles, or chunks, just the creamy-smooth sensation of licking the bowl. Sadly, Maggie Moos closed down all stores in the area, so I can't get it anymore.
Serious Eats HQ Got New Sporks
If you're really into sporks then you defiantly need to check out the "titanium spork of the gods" from thinkgeek.com
Serious Eats HQ Got New Sporks
I've got one of these that I keep in my shoulder bag at all times. I'm great at bringing leftovers with me for lunch or dinner, and really bad at remembering to bring the proper silverware. So, this is keeps me from having to eat fettuccine with a table knife, and other such disasters. I've taken to calling it a 'unitensil' as I couldn't form any combination of 'knife' + 'fork' + 'spoon' that rolled off the tongue.
Serious Eats HQ Got New Sporks
That is so cool! It looks so sturdy.
Serious Eats HQ Got New Sporks
So cool, I've seen a combined knife and fork but never with a spoon on the other handle. So much for my non-dominant hand getting any more exercise..
Hillary
Chew on That
Serious Eats HQ Got New Sporks
I have one of these, my roommates mom got them on the internet and sent them to us. You can hurt yourself on the knife part, but you kind of have to be clutzy to do so. Meaning, I've done so, and my roommate was all O.o how did you do that... Since I hurt myself on it, I've been more careful and haven't hurt myself since. They are quite durable,and we've been putting ours in the dishwasher, no harm so far.
Serious Eats HQ Got New Sporks
Perhaps I'm missing something here, but I'm imagining one side of my mouth (the one unlucky enough to have to suffer the knife side of this contraption) raw and bloody each time I withdraw the sporknife or whatever from my poor lips. Wouldn't this cut up your mouth?
Serious Eats HQ Got New Sporks
I love these, I have one in my bag right now! I studied in Denmark for a summer and these are at all the museums and design stores there because they're made by a Scandinavian designer. My friend and I decided to call them 'spifes' (spork + knife)...
Serious Eats HQ Got New Sporks
Haha, i remember that episode. That was when they went to the place that barbecues their burgers in the back right?
Where was that, Park Slope?
Serious Eats HQ Got New Sporks
anthony bourdain & andrew zimmern were both presented with knife-fork-spoon-STRAW combos from a metal sculpture artist in the an episode of bizarre eats in brooklyn???
Serious Eats HQ Got New Sporks
Guess you'll need two of these to use the knife option, unless you're at a place where it's ok to hold the food down with one hand and cut with the other.
What am I talking about? Anything goes at a place that serves food with sporknives.
Serious Eats HQ Got New Sporks
I own a number of these and they are great for things that don't require a great deal of cutting. Nice and sturdy plastic.
Serious Eats HQ Got New Sporks
i love that museum. they rent their space out for weddings too (in case anyone is interested). it was one of the options i looked at for my own wedding.
Serious Eats HQ Got New Sporks
I own 3. My father found them at a store one day and thought of me. The one I've got here at the office is yellow. The knife is pretty useless.
There's got to be a better term than "sporknife" but I just keep calling it a "spork" despite the knife.
Serious Eats HQ Got New Sporks
These are so cool! I'd probably get overly excited and end up using both ends in one meal and getting food all over myself.
Serious Eats HQ Got New Sporks
Looks like a great idea. Hope it's not made of cheap, breakable plastic.
Serious Eats HQ Got New Sporks
I think it was here that I first heard about knorks, but this ultimate combination of a knork and a spork needs an equally excellent unique moniker I think... Knoroon? Sporfe?
Serious Eats HQ Got New Sporks
A slicing spork makes so much more sense. Does the serrated edge get in the way? Would you need to have different designs for R handed versus L handed? Recommended for little ones, or too sharp? Cuts.....what.......chicken, pork, steak?
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I'm a pretty faithful Meyer supporter and all, but that sandwich ain't lookin so hot. I'm actually getting a little anxiety picturing myself trying to eat that in a park.