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From Serious Eats

Sandwiched: Crisp Grilled Cheese

This is my method and it's great, except I flip the bread over so the cheese meets the frying pan directly, then assemble.

From Drinks

Is Public Drinking Good For the Neighborhood?

Policing is inconsistent. That's the problem.

I received a ticket in Toronto for drinking in public during a street festival. I wasn't drunk, I was just topping up a midday Slurpee with some vodka. As I was being ticketed, the cops went through my bag, found a sack of smelly green stuff and let me keep it. I had to pour the rest of the alcohol into the sewer. As this was unfolding, a police horse with officer stopped a few feet away. Out of nowhere, a handful of frat boys carrying open tallboys began to pet the horse. Nothing happened to them.

From Sweets

American Classics: Mock Apple Pie

My mom makes this often for holidays and it fools most people, as do her turkey drumstick osso bucco.

From Drinks

Drinking the Bottom Shelf: Manischewitz Concord Grape Wine

Switch up to the Blue Jays. Not only will you be a rebel for cheering a team in a different country, but they're going to be contenders very, very soon, so you could say you were a fan before they were great. Probably before most Torontonians too.

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From Serious Eats

Sandwiched: Crisp Grilled Cheese

This is my method and it's great, except I flip the bread over so the cheese meets the frying pan directly, then assemble.

From Drinks

Is Public Drinking Good For the Neighborhood?

Policing is inconsistent. That's the problem.

I received a ticket in Toronto for drinking in public during a street festival. I wasn't drunk, I was just topping up a midday Slurpee with some vodka. As I was being ticketed, the cops went through my bag, found a sack of smelly green stuff and let me keep it. I had to pour the rest of the alcohol into the sewer. As this was unfolding, a police horse with officer stopped a few feet away. Out of nowhere, a handful of frat boys carrying open tallboys began to pet the horse. Nothing happened to them.

From Sweets

American Classics: Mock Apple Pie

My mom makes this often for holidays and it fools most people, as do her turkey drumstick osso bucco.

From Drinks

Drinking the Bottom Shelf: Manischewitz Concord Grape Wine

Switch up to the Blue Jays. Not only will you be a rebel for cheering a team in a different country, but they're going to be contenders very, very soon, so you could say you were a fan before they were great. Probably before most Torontonians too.

From Talk

Anthony Bourdain's Paula Deen Diss

AB picking on other food personalities is nothing new. The more he keeps on writing, the less I'm inclined to believe his stories of romp, drug abuse, and being about a billion times more skilled than anyone. He's just an arrogant ponce who has these antiquated romantic notions of "cooks" being this gritty underclass and everyone else who doesn't fall within his definition of this is an awful person who has disgraced the sanctity of his profession. I wish his silver spoon was jammed a little further in his mouth. Think he'd heap praise against a lowly dishwasher who would dare call him a "cook" in 2011? HAH!

I don't think he's stepped foot in a kitchen for years. Seriously. The times have changed.

From Talk

"I only have 1 item. Can I sneak ahead of you?"

I never offer. My time is precious to me and I detest lines. I would never voluntarily make myself wait longer for anything. I have the same philosophy with lines that I do with concert/movie tickets- if you don't want to stand in line with the rest of us plebeians, get up earlier (opening) or show up later (before closing).

From Sweets

How to Make Brownies More Exciting

You could always make ''special'' brownies.

From Talk

Slow-Cooker Pulled Pork ideas?

If you want to blow a few minds, slow cook some tomatoes, tomatillos, onions, shallots, garlic, cilantro, and peppers with a spice mix of your choice for several hours and use this as the liquid once pureed.

From Sweets

The Food Lab: Real Ice Cream Without an Ice Cream Machine

I was able to make ice cream without a machine at home, but I used a different method. I made a simple custard base with brown sugar instead, cooled it, added my flavourings, which in this case was raisins plumped in dark rum. Once everything was cool, it went right into the freezer in a very heavy metal bowl. Every 20-30 minutes, I'd pop open the freezer and with a metal spoon, I'd scrape the top, not unlike you would when making a granita. After several hours of doing this, I was able to get the rich, creamy texture you'd want. It takes a whole day, but like you Kenji, I also detest unitasking tools.

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