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Cook the Book: 'The Craft of Baking'
cheesecake. At Junior's in Brooklyn 20 years ago.
Do You Have a Favorite Mustard?
Kosciusko Spicy Brown Mustard
A Guide to Jerky in Manhattan's Chinatown
I had a fantastic green papaya salad (somewhere not in NYC) served with two kinds of jerky, one of them livery. It was a stellar combination -- green papaya, tart dressing, jerky. Anyone seen that here?
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Recent Comments | Response to Comments
Gourmet Magazine Will Fold This Year
Srsly, wish they'd kill Bon Appetit and save Gourmet.
phooey
Cook the Book: 'The Craft of Baking'
cheesecake. At Junior's in Brooklyn 20 years ago.
Do You Have a Favorite Mustard?
Kosciusko Spicy Brown Mustard
A Guide to Jerky in Manhattan's Chinatown
I had a fantastic green papaya salad (somewhere not in NYC) served with two kinds of jerky, one of them livery. It was a stellar combination -- green papaya, tart dressing, jerky. Anyone seen that here?
Watch It with Us: 'Top Chef Las Vegas,' Ep. 3
The honor/patriotism/choked-up over what we're doing for our troops aspect was overplayed. They were making dinner. It was too much!
And I too would like Mike to be hit with a shovel. Delighted to see he didn't get to ride Michael's coattails. What a jerk! I was ready for all three of them to be eliminated...
Cook the Book: 'Canal House Cooking, Vol. 1'
grilled scallops, tomato, sweet corn salad with lime dressing
The Big Gay Ice Cream Truck, Launching Soon in NYC
The Tactical Ice Cream Unit was around last summer. Of course, it's an idea worth repeating...
http://www.tacticalmagic.org/CTM/project%20pages/TICU.htm
Buying Eggs From The Greenmarket
I buy eggs from the Tellos farm at Union Square -- love 'em. Tellos also sells to a bunch of good restaurants. I'm comfortable using them raw for ceasar salad, which I wouldn't do with supermarket eggs.
Pork Butt in Brooklyn?
Marlow and Daughters in Williamsburg...Flying Pigs at one of the Greenmarkets...
Win Tickets to the Hot Dog Hootenanny
Michigan Red Hots (Upstate New York)
except I'm thinking they were called Texas Red Hots,
and were in Kingston NY
World's Largest Private Lean Cuisine Collection?
I hope they have a back-up generator for when the apocalypse comes and spoils all their lean cuisines with a power outage...then again, maybe I hope they don't . . .
Cook the Book: 'Real Cajun'
Tomato sandwiches in August.
Red Hook Ball Field Vendors Will Return May 2
CandyBean, the ballfields are actual NYC Parks Dept fields -- soccer and baseball. There's a city pool across the street, open July and August. The vendors started out there for the fans/family of the recreational futbol leagues.
Then it blew up into a whole nother thing.
Cook the Book: 'Ten'
Craving for a just picked, sun-warmed, vine-ripened tomato:
I go to a plant sale in May. I plant a tomato plant on my fire escape in Brooklyn. I do what it takes to keep it alive. I wait until July or August, climb the fire escape, and have my tomato.
My cravings are out-of-seasonal, and so fulfilled by waiting, and sometimes planting.
Weekend Book Giveaway: 'American Cheeses'
cato corner's solstice abbey
Cook the Book: The Sweet Melissa Baking Book
molten chocolate cake
Weekend Book Giveaway: 'Around the World in 80 Dinners'
Italy, for some crazy good truffle oil
Japan, because I've never been
Vietnam, because they grill the best
Where do you find your cookbooks?
ecookbooks.com, aka jessica's biscuit
and the library -- I couldn't believe they had a copy of Pork & Sons
which is one of those many books I want yet probably should not buy until I've hung out with it a little more...
Serious Easter Artisanal Chocolate Egg Giveaway
Italian baked egg pie
With Eggs, Bacon, and Parmesan, You Just Can't Go Wrong
omigod, there is no f*king cream in traditional carbonara.
(sorry for the drama, but I just made it last night and it was awesome.)
egg, parmigiano, guanciale, black pepper, pasta.
nada mas. of course you use whatever pork product you have: bacon, pancetta, guanciale
I even ditched some of the pig fat - it was still silky perfection.
watch and weep:
http://www.seriouseats.com/videos/2007/10/mario-batali-video-how-to-sauce-pasta.html
batali carbonara recipe:
http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_19349,00.html
Serious Easter Artisanal Chocolate Egg Giveaway
Italian egg pie - not a frittatta, not a quiche, but an eggy relative of both
Corn Bread Dressing with Pecans and Bacon
Sounds beautiful.... bacon, sausage, ohh my!
I fancy this recipe and am certain to have it at my Thanksgiving table.
Corn Bread Dressing with Pecans and Bacon
OMG, this is definitely going to be the dressing for us this Thanksgiving. I've been doing a cornbread, smoked sausage, and herb dressing for he last few years, but the sausage always steals the show. It's delicious, but I like to taste turkey too.
Corn Bread Dressing with Pecans and Bacon
Who doesn't love bacon?? And stuffing made with bacon has to be the talk of the town! I'm dithcing my old recipe and going ot make this receipe for my family this year! Can't wait to taste it!
Corn Bread Dressing with Pecans and Bacon
Sounds really good, can't wait to try it! My favorite sounding recipe so far.
Corn Bread Dressing with Pecans and Bacon
I think this recipe takes the cake for most drool-inducing Thanksgiving recipe!
The Best Fried Chicken Recipe Ever?
I'd like to comment about something Dave Faris wrote: "Bacon, butter, AND lard? Come on. My cardiologist just had a heart attack hearing about this recipe."
Let me try to put Mr. Faris' fears to rest. In 1900 heart disease and heart attacks were so rare that the adverage doctor didn't know how to treat it.
In 1930, when the population of the US was 123,000,000 there were 3000 heart attacks deaths recorded. Which means the odds of having a heart attack that year was 42,000 to 1. In 1960 when the population of the US was 197,000,000 there were 500,000 heart attack deaths. Why? Answer: Diet. Everyone was using "Bacon, butter, AND lard" back in the 1800's with no heart disease as a result. It wasn't until after 1930 that everyone started using "heart healthy" vegetable oils and margarine, low fat this and low fat that. The result? The odds of dying of a heart attack in 1950 was about 3500 to 1.
Got Lard?
Cook the Book: 'The Craft of Baking'
It was a to-die-for yellow cake with pink frosting (yes, pink) at a popular bakery in NYC!
Cook the Book: 'The Craft of Baking'
Tunnel of fudge cheesecake :)
Cook the Book: 'The Craft of Baking'
Thank you for participating, and congratulations to our winners:
kobigin
leangdamang
jtorn
Mama Beckala
foodchemistry
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'The Craft of Baking'
For me, it's a tie between my mom's homemade peach pie and her homemade cookies from scratch.
Cook the Book: 'The Craft of Baking'
A Strawberry Mousse I had at a hotel garrettsambo@aol.com
Cook the Book: 'The Craft of Baking'
I love this wonderful strawberry tart made with sour cream.
Cook the Book: 'The Craft of Baking'
The lemon cupcakes at my wedding.
Cook the Book: 'The Craft of Baking'
The first time I had Boxton Cream Pie.
Cook the Book: 'The Craft of Baking'
I had a dessert at a restaurant called "death by chocolate". It was "to die for".
Cook the Book: 'The Craft of Baking'
It has to be my mom's apple pie with cream. I can't remember the name of it but it's sooo good!
kngmckellar@hotmail.com
Cook the Book: 'The Craft of Baking'
My first serving of Teramisu (sp?) I was instantlly hooked!
Cook the Book: 'The Craft of Baking'
It had to be my first serving of peach cobbler a la mode. That was such an amazing combination of flavors!
Cook the Book: 'The Craft of Baking'
too many great desserts to choose just one, lots of chocolate especially and some bread pudding with rum sauce from a now closed restaurant
Cook the Book: 'The Craft of Baking'
The best dessert I've ever had was a white chocolate cheesecake.
Cook the Book: 'The Craft of Baking'
The best dessert I ever had hmmmm I would have to say my Moms homemade carrot cake or my aunts German Chocolate cake it's a tough choice.
Cook the Book: 'The Craft of Baking'
Any of the desserts that my mother made from scratch when I was young would be a favorite.
Cook the Book: 'The Craft of Baking'
The best dessert I ever had was a home made peach cobbler made by my Mom recently
Cook the Book: 'The Craft of Baking'
My favorite is a Coffee Creme Brulee that my husband's mother used to make--it was heaven on earth.
Cook the Book: 'The Craft of Baking'
My moms caramel cake. She makes it for special occasions and it is yummy. semtaylor@yahoo.com
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Srsly, wish they'd kill Bon Appetit and save Gourmet.
phooey