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From Talk

Do you have a recipe you won't share?

My barbecue sauce recipe is a closely guarded secret. Essentially the only things I'll tell people are that it's a tomato base and that I use a lot of molasses in it. Beyond that, you're not getting anything from me.

From Serious Eats

'Top Chef Masters,' Ep. 6: Trick in a Box

@dineomite: There are going to be four more episodes. It's going to change to a format more like regular Top Chef, where they eliminate one each week for the next three weeks before they have their finale.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

If it's done right, I've got a soft spot for a mushroom and Swiss burger. Otherwise, a mild cheddar with the standard lettuce, tomato, pickle and (sometimes) ketchup works for me. No mayo, though.

From Serious Eats

Cook the Book: 'Seven Fires'

Without a doubt, it's Peruvian pollo a la brasa. El Pollo Rico in the DC area is one of my absolute favorite meals period.

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fuzzy510 answered "Depends on what kind it is. (Feel free to elaborate in the comments.)" to Dessert Pizza: Way or No Way?

From Slice

fuzzy510 answered "Way!" to Chicken on a pizza: Way or No Way?

Recent Quizzes

From Slice

fuzzy510 got 50% correct on Slice Quiz No. 1

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Recent Comments

From Talk

Do you have a recipe you won't share?

My barbecue sauce recipe is a closely guarded secret. Essentially the only things I'll tell people are that it's a tomato base and that I use a lot of molasses in it. Beyond that, you're not getting anything from me.

From Serious Eats

'Top Chef Masters,' Ep. 6: Trick in a Box

@dineomite: There are going to be four more episodes. It's going to change to a format more like regular Top Chef, where they eliminate one each week for the next three weeks before they have their finale.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

If it's done right, I've got a soft spot for a mushroom and Swiss burger. Otherwise, a mild cheddar with the standard lettuce, tomato, pickle and (sometimes) ketchup works for me. No mayo, though.

From Serious Eats

Cook the Book: 'Seven Fires'

Without a doubt, it's Peruvian pollo a la brasa. El Pollo Rico in the DC area is one of my absolute favorite meals period.

From Serious Eats

Leftovers: The Day's Stray Links

I assume that was supposed to be celiac disease? Unless celery root is itself a problem as well.

From Talk

Banning fast food near schools? Your take.

So when everything that's allegedly causing society to crumble is eventually banned, and kids are still just as screwed up as they are now, are parents FINALLY going to realize that they might have to have some part in raising their children, instead of just having people take away kids' access to the things parents don't think they should have?

My parents raised me to realize that fast food wasn't healthy, and that if I ate it, I needed to balance it out. Why does the government need to step in to make up for the fact that other people can't do the same thing?

From A Hamburger Today

Mexico Protests Burger King's Texican Whopper Ads

Am I seeing this right? There's a fried patty of chili on this thing? Wow.

From Serious Eats

Fresh Food on TV: Weekend Edition

Either the Food Network has managed to manipulate the space-time continuum, or those first two shows aren't both coming on at 9:30. If it is the former, however, I for one welcome our new cooking show overlords.

From Talk

I don't have a ___ in my kitchen and I don't want one.

Definitely don't want a deep fryer. Anything it can do can be done just as well by a cast-iron dutch oven, and the dutch oven can do plenty that the deep fryer can't do.

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Recent Posts

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Polls

From Slice

fuzzy510 answered "Depends on what kind it is. (Feel free to elaborate in the comments.)" to Dessert Pizza: Way or No Way?

From Slice

fuzzy510 answered "Way!" to Chicken on a pizza: Way or No Way?

See more polls by fuzzy510 »

Quizzes

From Slice

fuzzy510 got 50% correct on Slice Quiz No. 1

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