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ilovebroccoli

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Ed Levine's Golden Rules of the Perfect Pancake

@Teachertalk - Thanks for the rec! I'll definitely have to give it a go. Although one issue I've had with real maple syrup in the past (coming off a base of the embarrassingly chemical-induced) is entirely textural. For some reason I've generally found the legit maple stuff a bit too liquid, whereas Aunt Jemima has some serious viscosity to it. Kills me to say this, but love your work, cellulose gum (and other "natural and artificial flavors").

Ed Levine's Golden Rules of the Perfect Pancake

Not sure I can entirely agree with you there, Ed. Regardless of how tacky this may be, I subscribe to the Pizza Cognition Theory when it comes to my syrup preference. Aunt Jemima Original pancake syrup EVERY DAY OF THE WEEK. As much as I try to be a grown up and appreciate the amber goddess that is quality maple syrup, I inevitably revert back to my childhood favorite. Sad but true.

Go ahead and blame bad parenting, but I just can't seem to kick my giant plastic bottle with the red top partner in pancake devouring crime.

How to Make Tex-Mex-Style Soft and Chewy Flour Tortillas

@moosefight @chi_type TC tortillas and queso were my EVERYTHING during college. For a classier experience, best flour tortillas in Houston (hands down) are Lupe Tortillas, hot off the press. Damn it, I miss Texas.

The Glorious Return of French Toast Crunch

I'd second that, @rosewood. Cereal eats is my jam!

The Food Lab: Better-Than-Twix Chocolate-Covered Caramel-Filled Shortbread Cookies

@Philmosk -- That Aadams Family Values reference could not have been more perfect. Well played, my friend.

And Kenji strikes again with another badass Food Lab post. LOVING cookie season!!!

Win a Copy of 'Ovenly'

sounds a bit odd, but a favourite from my childhood was wheat thin crackers topped with a generous slather of peanut butter and then drizzled with honey. salty, sweet, creamy, crunchy... HEAVEN. :)

A Closer Look at Your Italian Bakery's Cookie Case

the pignoli cookies sound a lot like these amaretti cookies i had at this hole in the wall villa / restaurant in tuscany a month ago (although without the pine nuts on top). hands down BEST cookie i've ever tasted in my life, and i know i'll be dreaming about them for years to come. crisp on the outside, perfectly chewy, light as air, and literally melted in your mouth. oh, and fresh out of the oven. INSANE.

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Best of luck, Roboppy! I've absolutely loved your voice and work within SE community over the years -- so much talent, with an authenticity / passion that really shines through in your contributions to the site. I also love your blog, and will be sure to follow your adventures overseas!

How do you avoid overspending?

I'm also very much a shop on the fly grocery shopper. I live in a really big city and about a 2 minute walk from my store, so I'm fortunate enough to never have to really think more than a day or two in advance (if not literally just before I'm about to cook). That's also pretty helpful when you're only able to buy what you can carry home. But I love having this be my reality -- even the thought of having to plan out a week's worth of groceries in one trip is exhausting! But especially when it comes to produce, I love being able to choose on the fly -- allows for the flexibility of buying what looks really good and then creating a meal around it!

Cookie Monster: Crunchy Almond Butter Oatmeal Cookies

My thoughts exactly, @Tipsykit37! Anyone know why so many of my favorite features are disappearing? Sad.

Lucky Luna's Brunch: Part Mexico, Part East Asia

Each to their own, @organicgal, but I found the first comment nothing short of hilarious. Incoherent in spurts, yes, but also surprisingly informative. I mean, were you aware that the B box is the known as the brusier's eye? Or that the fun first virtual electron microscope was constructed at the University of Toronto? Yeah, I didn't think so. :)

Share Your Sweets: Your Best Sweet Recipes

also sad to see this feature ending -- so many great ideas!!!

How do you like your hummus?

definitely a fair bit of tahini, garlic, cumin and lemon juice front and center. i much prefer a silky smooth texture, although with a well in the middle holding gorgeous delicious chickpeas. i also firmly stand in the camp of olive oil (extra virgin, please) drizzled on top but NOT under any circumstances blended in. oh, and my first experience of hummus served warm was nothing short of revelatory. YUM.

Cookie Monster: Salted Dark Chocolate Chip Cashew Cookies

can't wait to give these a go! and btw, cashewian just might be the best word ever. :)

Open Thread: White Chocolate, Yay or Nay?

(almost) embarrassed to say it's a total guilty pleasure, but only the really good stuff. just don't tell dark chocolate i'm cheating on him, ok?

What's in Your NYC Care Package?

As a Sydney-sider who used to call the West Village home, I'd give anything for levain chocolate chip walnut cookies and Murray's everything bagels. And if shipping wasn't an issue, throw in a slice from Joe's on Carmine and the market veggie plate from Westville.

My currency in return is timtams, a few meat pies, lamingtons, kangaroo jerky and Anzac biscuits. :)

What's for breakfast these days?

oats, almond milk, canned pumpkin and cinnamon. so good, and a super healthy (but also filling!) way to start the day. :)

Where can I buy Carl Rossi Wine Burgandy Online

... April fools??? I may be in the minority here, but good old Carlo to the Rossi brings back memories of the toga party, ramen fueled, questionable decision making blur that was college. We used to use the Chablis flavored Rossi to play beer pong. CHABLONG!!! Although prove me wrong -- is the burgundy actually good?

Lunch in the Loop: Perry's Deli

WOW. Just the thought of commenting under the tag Fart Sandwich made me just choke on water mid-sentence. Haha almost makes me want to go back and rename myself Queef Panini (ummmm yeah... or maybe NOT). Congratulations on the 200th review, Dennis! I always look forward to your musings and never miss one of your reviews (despite living nowhere near Chicago). Keep on keepin' on, homeslice.

Cookie Monster: Chocolate Chip Cookies + Brownies = Brookies

@Carrie -- slutty brownies are SO WRONG, but so so right. First I'd heard of them was from a blogger named Rosie (aka The Londoner). DO IT!!!

The Londoner's Slutty Brownies

(moderately) enraging little debbie clickbait...

YES. Thank you for sharing my inappropriate level of outrage, @SadiePlum. And count me in for your entirely badass tea party -- I'd be there with bells on. Let's be honest -- any occasion is instantly made like five hundred times awesomer by the inclusion of Little Debbie cakes (and Fancy Hats). :)

Tales of the Blue Plate Special: Stories From New York's Short Order Cooks

Loved this column! Such great stories, and really really hope there will be more to come -- like others, I'd love to see this as a regular feature on SE. :)

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