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mihirhazel's Profile

Website: http://www.cookeatshare.com

Location: Redwood City, CA

About: I am an international food lover; love to eat and cook. Passionate about locally sourced ingredients and a wide variety of cuisines.

Favorite foods: I'm the founder of cookeatshare.com; and community site for home and professional chefs. So anything that's on the site and good, I like!

Last bite on earth: Chinese sauted green beans; amazing when crisp and fresh!

The Ten Most Recent Comments By mihirhazel

From Talk

Networking Location In San Francisco

Traveler - there's a number of places that might be great for you. Depends on what you're interested in. Medjool in the mission has a sky terrace that would be great for relaxing; has 360 views of the city which in April should be beautiful. There are also a number of really good wine bars that you could "take over", depending on the date / time including Nectar Wine Lounge and A16 (both in the marina) and the Hidden Vine (union square). Finally, Chaya on the embarcadero is a great place to unwind and I think they have a private room. Let me know if you want some more suggestions; can't really go wrong with a lot of these places in the city!

mihirhazel at 6:58PM on 03/04/08

From Serious Eats

Photo of the Day: Croissant Innards

Not a lot better than a light and flaky croissant in the morning; and nothing a lot worse than a chewy, greasy croissant. Big beta risk with the croissant. But the ones from Petrossian look amazing! Anyone have a good home recipe?

mihirhazel at 6:42PM on 03/04/08

Responses to Comments by mihirhazel

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

@Boscompb: I'd recommend uploading the smaller versions you have stored in iPhoto, and linking to the larger version on your blog.

@Barbara Hanson: As long as it's a delicious-looking photo, we don't care what kind of camera was used to take the photo.

Alaina Browne at 5:50PM on 07/23/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

I'm assuming that no toy/lomo cameras are allowed to play.

Barbara Hanson at 3:13PM on 07/23/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

I have images posted on my blog that are all bigger than 1 MB, but have a zillion photos in my iphoto that are not as big. Can I link to them instead?

Boscompb at 1:52PM on 07/12/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

@ Jim Glover: obviously you've never been pregnant.

MsKira at 11:57AM on 07/09/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

Thanks Aliana, I will do some of the necessary work on some of my images and link back to the appropriate page on http://www.whatamieating.com

Foodlexi at 5:10AM on 07/08/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

@Foodlexi: Great question! Yes 'food-related' or 'ingredient porn' is totally acceptable! In linking back, we'd prefer if you linked to that ingredients individual page instead of the main index.

Alaina Browne at 2:53PM on 07/07/08

From Serious Eats

Photo of the Day: Croissant Innards

"innards are like labyrinths, each encapsulating pockets of deliciousness"

Actually, croissants have interiors, not innards, and labyrinths are tunnels or paths, and encapsulate nothing. Thanks for not using "ethereal" though.

I love croissants, by the way.

Don Luis at 1:39PM on 03/05/08

From Serious Eats

Photo of the Day: Croissant Innards

AFTER APRIL 4th!

chasgoose at 11:13AM on 03/05/08

From Serious Eats

Photo of the Day: Croissant Innards

@chasgoose: :( Your paper-writing pain is almost over, remember that...weee!

Whole wheat croissants? Never had em! But if you say it's good, I believe you.

And omg dude, pizza...what's up with my unused pizza gift certificate?!

roboppy at 11:08AM on 03/05/08

From Serious Eats

Photo of the Day: Croissant Innards

I will. I was just thinking that a year ago I was all excited to head to Paris for Spring Break. Now all I have to look forward to this Spring Break is writing a 40 page paper! Awesome.

Also, on another note, I have recently discovered whole wheat croissants. It may sound like a sacrilege, but I find that they are quite delicious and oftentimes resolve a lot of the issues that I have with American croissants. The whole wheat adds a slightly sweet nuttiness that sort of provides a stronger base that doesn't get overwhelmed by the butter like the bland pastry used for American croissants so often do.

chasgoose at 10:55AM on 03/05/08