marchpane’s Profile

Recent Comments

From A Hamburger Today

The Burger Lab: Bacon Attack!

DANG.
Dang.
Man, I am so happy that you have come to reside at Serious Eats.

From Talk

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

From Talk

Favorite soupbook?

From Talk

What makes my cupcakes crack and sink?

From Talk

Korean tapioca bread recipe?

From Talk

help! stove top baked goods?

See more posts by marchpane »

Recent Favorites

From Serious Eats

The Food Lab: Turkey Brining Basics

From Recipes

Meat Lite: Black Beans and Rice, My Way

From A Hamburger Today

The Burger Lab: Bacon Attack!

From Serious Eats

Sous-Vide Cooking with Heston Blumenthal

See more favorites by marchpane »

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Recent Comments | Response to Comments

From A Hamburger Today

The Burger Lab: Bacon Attack!

DANG.
Dang.
Man, I am so happy that you have come to reside at Serious Eats.

From Talk

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.

From Talk

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.

From Serious Eats

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.

From Serious Eats

Video: Jeanne Dielman Making Meatloaf

@deetroitMI: I know, right?

@OneWallKitchen: Yeah I've never seen someone so unhappy to be making meatloaf.

From Talk

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.

From Serious Eats

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.

From Serious Eats

In Season: Beets

Awww, Doug reference!! Grace, you get super duper points!

From Serious Eats

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!

From Serious Eats

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.

From Serious Eats

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 :)

From Serious Eats

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...

From Serious Eats

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.

From Recipes

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.

From Talk

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.

From Serious Eats

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.

From Talk

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!

From Serious Eats

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.")

From Slice

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.

From Serious Eats

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.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Not really a huge fan of olives but olive oil is a wonderful thing.

From Serious Eats

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 :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

been craving saltiness lately and it's been satiated with the kalamata olives. :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

the little spanish arbequina olives, hands down.

From Serious Eats

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.

From Serious Eats

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...

From Serious Eats

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...

From Serious Eats

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... )

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

young, fat, green cerignolas. and sadly those gross pimento stuffed ones in the grocery store

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love kalamatas with pasta and manzanillas plain or chopped in soups

From Serious Eats

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.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love the ones that have been pressed into oil. :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Picholine...or a big green one stuffed with a smoked almond. yum.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love any kind of cured black or purple olives, but Gaeta and Alfonso are my favorites.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

picholine with a little lemon zest and red pepper....mmmmm, too good

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Definitely Kalamata, or ones stuffed with parmesan cheese...mmmm

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Nicoise olives to eat out of hand.
A hand stuffed blue cheese green olive for my martini.

From Serious Eats

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.

Recent Posts

From Talk

Favorite soupbook?

From Talk

What makes my cupcakes crack and sink?

From Talk

Korean tapioca bread recipe?

From Talk

help! stove top baked goods?

From Talk

Foreign foods I thought I would never like

From Talk

man made meat!

Recent Favorites

From Serious Eats

The Food Lab: Turkey Brining Basics

From Recipes

Meat Lite: Black Beans and Rice, My Way

From A Hamburger Today

The Burger Lab: Bacon Attack!

From Serious Eats

Sous-Vide Cooking with Heston Blumenthal

From Serious Eats

The Food Lab: Animal Fat Mayonnaise

From Recipes

French in a Flash: Pizza Savoyarde

From Serious Eats: New York

'Wichcraft For Dinner: Trying To Go Beyond Sandwiches

From Recipes

Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)

From Recipes

Scarpetta's Spaghetti With Tomato and Basil

From Recipes

Dinner Tonight: Chipotle Beef Tacos

From Recipes

Recreating the Adult Brownies from Andronico's

From Recipes

Dinner Tonight: Enchiladas Especiales Tacuba Style

From Talk

Food processor feedback needed

From Recipes

Cook the Book: Bacon Fat Mayonnaise

From Recipes

Serious Heat: Silky, Spicy Mole Sauce

From Serious Eats

Video: The Juiced Carrots

From Serious Eats

Gadgets: Pure Komachi 2 Knives

From Serious Eats

Video: One Minute Apple Pie

From Recipes

Seriously Meatless: Mole Aproximado

From Recipes

The Nasty Bits: Fat Is Flavor (Salad with Bacon and Egg & Spaghetti Carbonara)

From Recipes

The Nasty Bits: Pig's Ears Two Ways

From Serious Eats

Video: 'Cart, the Film'

From Recipes

Dinner Tonight: Dark Chile Shrimp Soup with Epazote

From Recipes

Dinner Tonight: Courgette Carbonara

From Recipes

Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables

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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: