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Recent Polls

From Slice

howlandwolfe answered "Yeah, with garlic-salt" to Do you salt your slices?

From Serious Eats

howlandwolfe answered "15-20 years old" to When Did You Learn to Cook?

From Slice

howlandwolfe answered "Yes ... What kind of person doesn't like pizza?" to Your sweetheart doesn't like pizza: dealbreaker?

From Serious Eats

howlandwolfe answered "Other (feel free to explain in the comments)" to Grocery store self-checkout lanes: way or no way?

Recent Quizzes

From Serious Eats

howlandwolfe got 70% correct on Meat Quiz

From Serious Eats

howlandwolfe got 60% correct on Quiz: How Much Do You Know About Ramen?

From Serious Eats

howlandwolfe got 20% correct on Pop Quiz: Breakfast Cereal Trivia

From Serious Eats

howlandwolfe got 66% correct on How Much Do You Know About Chocolate?

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Recent Comments

From Serious Eats

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

My favorite: dumpling noodle soup. Simmer chicken stock with some garlic, ginger and scallions. Add a slash of soy or "soup base," toss in the ramen noodle block, then a handful of frozen gyoza.

From Serious Eats

Cook the Book: 'A Bird in the Oven and Then Some'

Keller's Ad Hoc recipe for roast chicken with root vegetables.

From Sweets

Knife Skills: How to Remove Pomegranate Seeds

I cut the pomegranate in half along the equator, then bash each half with a wooden spoon. All of the seeds pop right out.

From Serious Eats

Mixed Review: Pillsbury's Halloween Funfetti Cake

Don't be hatin' on Necco Wafers, they're a Boston institution.

From Serious Eats

Equipment: What Makes the Best Steak Knives?

I've been very happy with the Henckels stainless steel set. Apart from looking pretty, the box keeps the blades from getting dinged up.

From Serious Eats

The Food Lab: Make Crisp, Juicy Carnitas—Without a Bucket of Lard

Could someone explain the two tortilla thing? I don't understand why two tortillas in a taco is more "authentic."

From Serious Eats

Double Down Throwdown: Our Homemade Version Takes on KFC's

I think you meant "gristly," not "grisly." Although the latter adjective probably applies.

From Serious Eats

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

Why do I keep seeing Thomas Keller's name during the opening sequence to the show when he hasn't made an appearance?

From Recipes

Eat for Eight Bucks: French Onion Pastina

I made this last night, it was delicious. I had about half a cup of extra beef stock, so I used that instead of water for the first two deglazings, then used a quarter cup of sherry for the final deglazing.

The key step was using a mandoline to slice the onions, I think it sped up the cooking time.

From Sweets

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

Getting to either Clear Flour or Flour is a nightmare for those of us on the wrong side of the Charles River. Fortunately, there's the Hi-Rise Bread Company on Huron Ave. in Cambridge. Killer brioche, homemade jams, and the best chocolate cream sandwich cookies I've ever tasted.

From Serious Eats

America's Regional Candy

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.

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!

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Recent Posts

howlandwolfe hasn't written a post yet.

Recent Favorites

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Polls

From Slice

howlandwolfe answered "Yeah, with garlic-salt" to Do you salt your slices?

From Serious Eats

howlandwolfe answered "15-20 years old" to When Did You Learn to Cook?

From Slice

howlandwolfe answered "Yes ... What kind of person doesn't like pizza?" to Your sweetheart doesn't like pizza: dealbreaker?

From Serious Eats

howlandwolfe answered "Other (feel free to explain in the comments)" to Grocery store self-checkout lanes: way or no way?

From Serious Eats

howlandwolfe answered "Big Night" to What's Your Favorite Food Movie?

See more polls by howlandwolfe »

Quizzes

From Serious Eats

howlandwolfe got 70% correct on Meat Quiz

From Serious Eats

howlandwolfe got 60% correct on Quiz: How Much Do You Know About Ramen?

From Serious Eats

howlandwolfe got 20% correct on Pop Quiz: Breakfast Cereal Trivia

From Serious Eats

howlandwolfe got 66% correct on How Much Do You Know About Chocolate?

From Serious Eats

howlandwolfe got 88% correct on How Much Do You Know About New Orleans Food Culture?

From Serious Eats

howlandwolfe got 50% correct on Winter Vegetables Quiz

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