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From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Reintroducing myself to bacon after far too many years as a vegetarian...dear god, was I blown away. Nomgasm, indeed.

From Serious Eats: New York

Drink Wine Out of Baby Bottles at La Cave des Fondus

More than anything, I dislike the idea that they are just ripping the restaurant out of its cultural context. Until its New York equivalent is filled with 19-year-old American backpackers ecstatic at the opportunity to drink legally--and out of any vessel--and overeager tourist types, it won't be the same.

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From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Reintroducing myself to bacon after far too many years as a vegetarian...dear god, was I blown away. Nomgasm, indeed.

From Serious Eats: New York

Drink Wine Out of Baby Bottles at La Cave des Fondus

More than anything, I dislike the idea that they are just ripping the restaurant out of its cultural context. Until its New York equivalent is filled with 19-year-old American backpackers ecstatic at the opportunity to drink legally--and out of any vessel--and overeager tourist types, it won't be the same.

From Serious Eats

An Elitist Thanksgiving

How wonderfully bizarre--though I wouldn't consider it elitist, this is almost the precise composition of my single-serving Thanksgiving dinner: a cheese course, cornish game hen, ethical foie gras, and a simple baked sweet potato dressed with olive oil. Strange!

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

EVOO, sea salt, freshly cracked black pepper. Keepin' it simple.

From Sweets

Chocolate's Numbers Game

I don't know that it's helpful or informative to be equally as dogmatic as the "I only eat X" crowd in implying that there is little connection between cocoa percentage and taste. Sure, it's fair to say that a given 65 percent bar is not objectively better than its 70 percent counterpart, but consistently preferring the latter is legitimate perference of taste that isn't necessarily the result of kowtowing blindly to pure marketing. It's difficult to see what you're trying to get at here--all else being equal, I do prefer a ~72-plus percent bar. As a simple, non-expert chocolate lover, it is a reliable enough measure of a one specific type of flavor that I seek in chocolate that I do not expect to be magically in a linear relationship with overall "quality," but it is a variable in that equation.

From Serious Eats

Cook the Book: Wine Bar Food

Smoked salmon and creme fraiche. Admittedly, that's my favorite small bite on matter what I'm drinking...

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