marchpane’s Profile
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The Burger Lab: Bacon Attack!
DANG.
Dang.
Man, I am so happy that you have come to reside at Serious Eats.
Your Clever SE Name
Baconpants was already taken! And I have never seen a baconpants comment, so boo on whoever that is. But um, "marchpane," which is another way of saying marzipan, is a tip towards The Amber Spyglass by Philip Pullman.
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Recent Posts
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Recent Favorites
The Food Lab: Turkey Brining Basics
Posted by J. Kenji Lopez-Alt, November 6, 2009 at 9:45 AM
Meat Lite: Black Beans and Rice, My Way
Posted by Joy Manning, November 3, 2009 at 11:30 AM
The Burger Lab: Bacon Attack!
Posted by J. Kenji Lopez-Alt, October 30, 2009 at 10:30 AM
Sous-Vide Cooking with Heston Blumenthal
Posted by J. Kenji Lopez-Alt, October 26, 2009 at 9:00 AM
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Recent Comments | Response to Comments
The Burger Lab: Bacon Attack!
DANG.
Dang.
Man, I am so happy that you have come to reside at Serious Eats.
Your Clever SE Name
Baconpants was already taken! And I have never seen a baconpants comment, so boo on whoever that is. But um, "marchpane," which is another way of saying marzipan, is a tip towards The Amber Spyglass by Philip Pullman.
When did you know you were...
I went through all the children's cookbooks at my local library when I was a kid, and then I started on the adult ones.
Weekend Book Giveaway: 'Cake Wrecks'
I once forgot to add flour to my brownies, and I kept cooking them, wondering why they refused to firm up. My housemates and their friends demolished them anyway, using forks to scoop up brownie pudding and leaving a mostly eaten pan of brownie pudding with tons of pronged inroads.
Video: Jeanne Dielman Making Meatloaf
@deetroitMI: I know, right?
@OneWallKitchen: Yeah I've never seen someone so unhappy to be making meatloaf.
What Should I Make to Accompany Mac and Cheese
I like doing garlicky greens as a side, especially dandelion greens, 'cause they've got a slight kick.
Video: One Minute Apple Pie
Man, I'm such a sucker for stop motion animation. Also, I think it's funny we were all wondering about the soft butter, over kneading, and the way they split up the dough.
In Season: Beets
Awww, Doug reference!! Grace, you get super duper points!
Ben & Jerry's Chubby Hubby Renamed 'Hubby Hubby' in Support of Gay Marriage
I prefer my food with political agenda when it fits my own. Pass the tub of hubby hubby!
Not Technically Food Books, But Books with Good Food Passages
I actually have to space out my food lit to make sure I read things that aren't about food!
Haruki Murakami always does an excellent job of describing what his characters are eating, and The Pickwick Papers, by Dickens, always makes me hungry. And I umpteenth the Anne of Green Gables series. I always think of plum puffs when I'm feeling disconsolate. I don't even know what plum puffs are.
Cook the Book: 'What We Eat When We Eat Alone'
Ramen noodles or Rice-a-Roni (please don't tell anyone I eat Rice-a-Roni, please :)
Favorite foods eaten at the 'wrong' temperatures?
Eating cold leftover spaghetti as I read this!
Video: Japanese Cheese Curry Cup of Noodles Commercial
I wanted to eat this even before I saw the commercial. I wish American commercials were in Japanese...
Do You Eat or Email First?
Don't get hungry until later in the day - around ten or eleven, so running or computer first, depending on my work schedule.
Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon
I love "it all feels a little polite" about food...it's the most striking thing I've read all day.
Afghanistan-friendly recipes?
Beans, rice, and spices. Lots and lots of spices - I had to get my friends to ship me spices when I lived in Poland.
Watch It with Us: 'Top Chef Masters' Episode 8
LetTheEatQueso: Ahahhaha, so true!
Watch It with Us: 'Top Chef Masters' Episode 8
Whoa, what's with all the vegan hate? I'm a little taken aback; vegan food can be/is often very delicious, and any accomplished chef should be able to handle it. Didn't Alain Passard turn L'Arpege into a vegetarian restaurant because he wanted a new challenge?
I'm glad, too, that Anita didn't go home, though I had no idea what she was thinking with cheeseburger soup. Cheese soup, ok, but I don't want little meatballs in it.
What is your fantasy food business?
I've been thinking up new ideas ever since I was fourteen! Most recently, I've been dreaming of opening a tiny little bakery in this garden shack next to the corner store on 32nd & Taraval, where the L stops. I'd have to bake everything somewhere else, and it'd be freezing in the winter (and most of the rest of the year), and well, it's a shack! It probably would not work. But I've thought out the year-round items (rootbeer float cupcakes, macarons, chocolate tarts, coconut cream pie, whoopie pies with salted caramel buttercream, etc.) and I'd also have rotating seasonal items, a space to experiment with new recipes and ingredients, and whatever else strikes my fancy.
Before this, I was dreaming of opening a bakery focused more on bread and featuring all the wonderful different types of bread I've eaten in my travels - my Polish papa's amazing rye bread, chapati and timok that I made with Tibetan nuns in India, khambir with fresh curd from those old ladies in Ladakh...I would have called it the Flying Nunnery and the logo would be a little Tibetan nun in her red robes on a bicycle. And I'd make homemade cheese and yogurt!
Zooey Deschanel Guest Judges on 'Top Chef Masters' Tonight
It doesn't seem like that much of a big deal to me. I loved Michael Chiarello's comment though - something like, "Imagine you can't cook any of the foods you love...BWAH!" (Maybe I imagined the "BWAH.")
Jamba Juice's New California Flatbreads: We Ate Them So You Don't Have To
Gah! Why must they blemish the good name of California? We've already got the Governator to do that for us.
Weekend Giveaway: Nudo Olive Tree Adoption
I have never meet an olive I didn't love. Since I am just back from Madrid, I will say arbequina olives with a nice red wine at an outdoor tapas bar.
Weekend Giveaway: Nudo Olive Tree Adoption
Not really a huge fan of olives but olive oil is a wonderful thing.
Weekend Giveaway: Nudo Olive Tree Adoption
I still remember the first time I had a kalamata olive. I was 13 years old, and my family had decided to picnic with some friends along a river. One person had brought along a bunch of kalamatas and was raving about them. I was eager to try one, but when I did, I thought they were awful. But after eating them at random intervals over the years, I've grown to love them; they're now my favorite :)
Weekend Giveaway: Nudo Olive Tree Adoption
been craving saltiness lately and it's been satiated with the kalamata olives. :)
Weekend Giveaway: Nudo Olive Tree Adoption
the little spanish arbequina olives, hands down.
Weekend Giveaway: Nudo Olive Tree Adoption
I love olives! My favorite depends on my mood - sometimes cerignola, sometimes arbequina, sometimes picholines, sometimes nicoise, sometimes picual, sometimes manzanilla - give them all to me.
Weekend Giveaway: Nudo Olive Tree Adoption
Oh, I love olives so very much. It's a toss-up between a buttery cerignola or the always delicious kalamatas...
Weekend Giveaway: Nudo Olive Tree Adoption
Never met an olive I didn't love. My current favorite is picholine. It will be something else next week...
Weekend Giveaway: Nudo Olive Tree Adoption
Yes, I'm boring, but I'll pop kalamata after kalamata in my mouth just like candy (but picholines are nice too, and Gaetas... )
Weekend Giveaway: Nudo Olive Tree Adoption
young, fat, green cerignolas. and sadly those gross pimento stuffed ones in the grocery store
Weekend Giveaway: Nudo Olive Tree Adoption
I love kalamatas with pasta and manzanillas plain or chopped in soups
Weekend Giveaway: Nudo Olive Tree Adoption
feta-stuffed green olives. or black oil cured ones. I love the oil most of all- I practically drink it if it's good enough.
Weekend Giveaway: Nudo Olive Tree Adoption
I love the ones that have been pressed into oil. :)
Weekend Giveaway: Nudo Olive Tree Adoption
Picholine...or a big green one stuffed with a smoked almond. yum.
Weekend Giveaway: Nudo Olive Tree Adoption
I love any kind of cured black or purple olives, but Gaeta and Alfonso are my favorites.
Weekend Giveaway: Nudo Olive Tree Adoption
picholine with a little lemon zest and red pepper....mmmmm, too good
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata are my favorite!
Weekend Giveaway: Nudo Olive Tree Adoption
Definitely Kalamata, or ones stuffed with parmesan cheese...mmmm
Weekend Giveaway: Nudo Olive Tree Adoption
Olive oil with pepper flakes
Weekend Giveaway: Nudo Olive Tree Adoption
Nicoise olives to eat out of hand.
A hand stuffed blue cheese green olive for my martini.
Weekend Giveaway: Nudo Olive Tree Adoption
Lugano, for real.
Weekend Giveaway: Nudo Olive Tree Adoption
I had to look it up because, like many other above, I'm not familiar with the names, but Lucque olive are quite tasty.
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata but not in brine--must be oil cured
Recent Posts
Recent Favorites
The Food Lab: Turkey Brining Basics
Posted by J. Kenji Lopez-Alt, November 6, 2009 at 9:45 AM
Meat Lite: Black Beans and Rice, My Way
Posted by Joy Manning, November 3, 2009 at 11:30 AM
The Burger Lab: Bacon Attack!
Posted by J. Kenji Lopez-Alt, October 30, 2009 at 10:30 AM
Sous-Vide Cooking with Heston Blumenthal
Posted by J. Kenji Lopez-Alt, October 26, 2009 at 9:00 AM
The Food Lab: Animal Fat Mayonnaise
Posted by J. Kenji Lopez-Alt, October 23, 2009 at 10:45 AM
French in a Flash: Pizza Savoyarde
Posted by Kerry Saretsky, October 22, 2009 at 5:30 PM
'Wichcraft For Dinner: Trying To Go Beyond Sandwiches
Posted by Ed Levine, October 20, 2009 at 11:00 PM
Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)
Posted by Tam Ngo, October 21, 2009 at 11:15 AM
Scarpetta's Spaghetti With Tomato and Basil
Posted by Carey Jones, October 5, 2009 at 10:00 AM
Recreating the Adult Brownies from Andronico's
Posted by Tam Ngo, September 28, 2009 at 6:30 PM
Dinner Tonight: Enchiladas Especiales Tacuba Style
Posted by Nick Kindelsperger, October 7, 2009 at 5:00 PM
Cook the Book: Bacon Fat Mayonnaise
Posted by Caroline Russock, September 15, 2009 at 1:45 PM
Serious Heat: Silky, Spicy Mole Sauce
Posted by Andrea Lynn, September 9, 2009 at 10:00 AM
Gadgets: Pure Komachi 2 Knives
Posted by Nikki Goldstein, September 10, 2009 at 10:30 AM
Seriously Meatless: Mole Aproximado
Posted by MichaelNatkin, September 9, 2009 at 2:45 PM
The Nasty Bits: Fat Is Flavor (Salad with Bacon and Egg & Spaghetti Carbonara)
Posted by Chichi Wang, August 25, 2009 at 8:30 AM
Dinner Tonight: Dark Chile Shrimp Soup with Epazote
Posted by Nick Kindelsperger, August 12, 2009 at 5:00 PM
Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables
Posted by Michele Humes, July 21, 2009 at 2:45 PM
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About marchpane
Website: http://lorenpants.blogspot.com
Location: San Francisco, and proud of it.
About: Food is my life.
Favorite foods:
Last bite on earth:
kalamata!