Serious Eats: howlandwolfe's Profile

I spent my undergrad years at MIT, just a few blocks downwind of the New England Confectionery Company. Every morning's walk to classes was scented with the smell of Necco Wafers.

The company relocated to Everett because the building and property had become so valuable they decided to sell. A condition of the sale was that the new owners had to preserve the water tank at the top of the building, which was painted to resemble a roll of wafers. The new occupants, Novartis, repainted the tank with a DNA double helix - with base pairs colored like the wafers: pink, purple, orange, and green.

howlandwolfe at 10:36AM on 11/03/08

From Serious Eats

Do Not Want: Dunkin' Donuts Egg White Flatbread Breakfast Sandwiches

All these recent abominations introduced at DD are from Executive Chef/Director of Culinary Development Stan Frankenthaler, of the late, great Salamander restaurant in Cambridge, MA. Lo, how the mighty have fallen!

howlandwolfe at 5:29PM on 09/19/08

From Serious Eats

Do Not Want: Dunkin' Donuts Egg White Flatbread Breakfast Sandwiches

You're crazy!! iT's probably the ONLY breakfast that's healthy and has taste.I ate the turkey sausage it's 280 calories and 6g of fat. MCdonalds Egg Mc Muffin 300 calories and 12g of fat. Egg Mc Muffin w/ sausage is 300 calories 23g of fat. Burger King Croissan'wich w/Sausage& Cheese 450 calories, 32g fat,Burger King Croissan'wich with Sausage, Egg & Cheese 510 calories, 36 fat. No comparing plus the DD flatbread egg white sandwich is more filling then a tiny mcmuffin!!!

yoyodieter at 2:45PM on 09/15/09

From Recipes

Eat for Eight Bucks: French Onion Pastina

I make parmesan crisp "bowls". Yummy and impressive looking. Simply increase the diameter of cheese spread in the pan. It should be less dense as well- when finished they almost look like lace. Invert melted cheese over a small bowl and voila! (I use rounded metal bowls and put them in the 'fridge to expedite the process.) It makes a lovely (individual) salad bowl -- will use next time I do (French onion) soup and salad.

mspsi at 9:38PM on 08/17/09

From Serious Eats

Watch It with Us: 'Top Chef Masters' Ep. 7: Let the Competition Begin

@Howlandwolfe
I'm pretty sure you're seeing Hubert Keller's name, possibly overlapping someone else's as it zooms by.

sidebernie at 2:47PM on 08/03/09

From Serious Eats

Watch It with Us: 'Top Chef Masters' Ep. 7: Let the Competition Begin

Ed Levine is correct in his comments

Show is hitting its stride -- unlike Top Chef there doesn't seem to be producer manipulation of keeping the most interesting chef around.

The best chef wins. period.

radman123 at 5:41PM on 07/30/09

From Serious Eats

Watch It with Us: 'Top Chef Masters' Ep. 7: Let the Competition Begin

@DanielJ
I whole heartedly agree about Kelly. A fourth grader can read the script better than she can!

pinkalicious at 5:27PM on 07/30/09

From Recipes

Eat for Eight Bucks: French Onion Pastina

Hey everyone,
I didn't make the Parmesan crisps.

bster18 at 6:06PM on 05/24/09

From Recipes

Eat for Eight Bucks: French Onion Pastina

Good tip on using the mandoline, howlandwolfe.
I substituted shortened strands of whole-grain spaghetti in place of acini di pepe (or other small pasta like orzo), added a bit of water to deglaze and started pouring in beef broth without measuring. I used one onion, whereas the recipe calls for two large for two servings. And I probably threw in too much pasta. Anyway, this is a savory way to use spaghetti away from the tomato-based sauces. The beef stock gives it some heft and Parmesan, well, that just makes many foods better. Slurp the spaghetti, coated in the beef stock, which has a little flour and dried thyme mixed in. If you can find a good-quality beef stock, all the better. It might not be the most visually-stunning, or exciting-sounding dish, but it tastes good and it's a recipe that could feed a group.

bster18 at 5:57PM on 05/24/09

From Serious Eats

Do Not Want: Dunkin' Donuts Egg White Flatbread Breakfast Sandwiches

I love these. The bread is warm, soft, and very flavorful. I love that it contains whole grain. The eggwhites are delicious and there is just enough melted cheese. Im not sure why people are not liking these. I personally love heatlhy food and even though these might contain quite a bit of sodium, they are still a better choice than most breakfast options out there. I find myself craving these for breakfast once in a while.

pumpkinspicey at 10:58AM on 04/18/09

From Recipes

Eat for Eight Bucks: French Onion Pastina

this is going to be dinner tomorrow night - thank you!!

Gizmosma at 2:39PM on 03/12/09

From Serious Eats

A Tale of Two Bakeries: Boston's Flour Bakery and Clear Flour Bread

Finally got over there last week. All I can say is OMG!!!!! One of the best things I have ever eaten and I have eaten alot of good bakery treats. Will have to save all my calories for my next trip. Was not as impressed with the other baked treats, but this would be worth going back for. Unfortunately (or fortunately) I am in Boston two to three times a month, so this temptation will have to be carefully dolled out or I will look like the Pillsbury dough boy!!!!

Without a doubt, very much worth the trip-especially in the am when they are fresh!

suschef at 3:41PM on 01/19/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Thank you for participating, and congratulations to our winner: chazmo. Winner has been notified by email and also appears on our Contest Winners page.

Alaina Browne at 10:20AM on 12/26/08

From Serious Eats