Profile

milkyway4679

  • Favorite foods: I don't really have any favorites. I love most foods, and will always try something new!
  • Last bite on earth: Not possible. One bite? Not enough.

Valentine's Day Giveaway: Win This Prime Rib

Well...unfortunately for me, I have no Valentine this year :(

It's okay, though! If I won this prime rib, I would gladly cook and eat it with some lovely single friends of mine, who will also spend the holiday alone.

Do you cook well with others?

Nope. I am a total control freak, and having someone in the kitchen is a big no.

The kitchen is my sacred space.

Simple Ways to Spice Up Lunch@Desk

I rarely get takeout or go out to eat for lunch. We're limited to chains and pretty poor quality food nearby, so I prefer not to waste the money.

I try to meal plan for the week as well, which certainly affects what I buy/eat.

Some ways I have found to add some "spice" into my lunch:
1.) Try taking an adult lunchable. I love to do a mini cheese/meat plate with some prosciutto, salami, or sausage, and cheese. Add in some crusty bread and fruit, and I have a mini-buffet.

2.) Sandwiches can get boring, so I try to mix it up with toppings/breads/etc. To take messier sandwiches (like...a homemade french dip), I pack the components separately).

3.) I often make a meal for the week, and portion it out into lunches with salad and bread. Pasta works great for this! Easy to reheat.

4.) I make strata for breakfasts, and I could see them working for your office as well. The basic recipe is the same, so you can certainly change up the toppings to make it more lunch friendly!

Holiday Giveaway: The Amazing Thermapen Thermometer

A ham.

Then, I realized my thermometer is broken when it wouldn't really move past 100 degrees. Whoops!

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

How can I pick just one? I would have to say it's a tie between In-N-Out and Shake Shack!

The Billy Goat's Bun Problem: Would Another Bun Work Better Than the Kaiser Roll?

Why is it such a big deal that he tried them with different buns? Who is it hurting? No one. He doesn't love the buns, wanted to try something did it, and so he did it.

People don't whine when Kenji builds a McDonald's hybrid, and McDonald's has been the same forever, and is essentially an institution.

Grow up, and get over it. If you like it the way it is, maybe rather than whining about how it's an institution and how new ideas are bad, you explain WHY you like it the way it is. Espouse your feelings on the bun.

Chicago: Abigail's Is Still Going Strong on the North Shore

@Millions: I disagree. I think that the talent of a chef shines through best when they cook a burger to rare or medium rare. It showcases his or her ability to cook the outside correctly without overcooking the inside (something that is very easy to do). While I personally order a medium burger, I want to see a reviewer order a burger that shows how well a chef can cook, whether that's rare or medium rare or medium.

Astoria, NYC: Jackson Hole Airline Diner, Where Bigger Is Not Necessarily Better

I gotta say...not normally one to judge a book by its cover (or a burger by its photo), but dang, that looks like a hockey puck. It's too big, and definitely dry.

Won't be trying that one.

Gyrene Burger, New Burger Delivery Concept From Domino's Founder

That just sounds...strange.

I think it would be fun once, but then I would feel so bad for the employees (and just awkward in general!), that I doubt I would return.

Minneapolis: Surprise Winner in the Battle of Juicy Lucys Between 5-8 Club and Matt's Bar

This is an interesting review. I really liked it, because it's a great perspective on how a food being a "local favorite" can often mean it's just either not as good as it sounds or not as good as it once was.

I've been to several places where the supposed "local favorite" was served (and always famous!), and left less than impressed. Often, the quality was so-so, or the item was really not that great (and clearly just a gimmick). I'm not going to name names, as I believe that there should be something for everyone. But, people need to recognize that their beloved food isn't always so beloved by everyone else (for a variety of reasons). Also, lighten up people! As someone who is regularly teased about their hybrid accent (grew up near the American/Canadian border, eh?), this is nothing to get all worked up about!

Chain Reaction: Bennigan's

I saw this and went...Dennis Lee...who is he?!

Then I found out...it's really FartSandwich.

And I loved it a little more.

Milwaukee: Heartbreak and Disappointment at Charcoal Grill

I truly appreciate your honesty in the way you review. I realize that most restaurant reviewers go many times, but honestly, I think that one time can be enough in many cases, particularly because you always seem to order multiple items. If a restaurant wants to stay in business, consistency is key. If they can't get it right the first time, your average customer (myself for example) won't return. That's why fast food places are so successful! They consistently put out the exact same product with the exact same ingredients, using the exact same procedure...every time.

Obviously, most restos can't do that for a variety of reasons, but you can easily tell if your quality is poor to begin with. There's a big difference between a bad day, and a bad resto. I think that Lacey strives in her reviews to differentiate between the two.

White Castle Fan Sues Chain Over Uncomfortably Small Booths

Serious question: Is being overweight actually protected by the Americans with Disabilities Act?

Mooncakes, peach buns, long-life noodles...Fav symbolic foods?

Well, I think this largely depends on how you're defining symbolic. Would you include, say, a Thanksgiving turkey?

Introducing a New Column: Kitchen Apprentice

Wow!! I am quite jealous after reading this, as it's something I would love to do. I think that his approach was quite wise. Yes, you'll be remembered if you yell and scream, but I bet that next time you do that honey, you will remember his reaction and do your best to get it right, without Chef blowing up on you. It helps create a sense of loyalty to the kitchen.

Good luck! I can't wait to see what's next :)

Got a Question for The Food Lab? Kenji Will Answer Everything

Molecular gastronomy is still quite popular in the cooking world, and it has always impressed me. Going to those restaurants is not something I am really interested in doing/able to do. So, I'm wondering if it's possible to try some simple molecular gastronomy techniques (is that too much of an oxymoron? is there really anything simple about molecular gastronomy?) at home?

Or, is it something that is just out of reach of the average home cook?

San Diego: Great and Not-So-Great Burgers at Searsucker

@djmsalem: I don't know about the reviewer, but I judge food on the product that comes out of the kitchen the first time. I've cooked many a burger, and it's extremely obvious when it is hockey-puck overcooked. Any cook worth his/her salt should know the difference between med/rare and hockey puck.

If you get it wrong the first time, you should cook it again. I shouldn't have to send my food back, and wait for it for another 10-20 minutes, when you should have just realized, oh hey, this is overcooked, let the waitress/waiter know, and re-fired. It says a lot about the staff of a restaurant if they're willing to own up before the food even goes out. Of course, every resto has bad days, and if all the other food is amazing, I will chalk it up to a bad day, and try again.

Maybe it's just me? I'm amazed that you had that kind of patience with that restaurant where you sent it back twice! That's quite impressive, and far more patient than I would ever have been.

Recipes you can't screw up

Mac and cheese, scrambled eggs, sunny side up eggs, hamburgers, tomato sauce, pizza, chocolate chip cookies, oven chicken nuggets, rice and beans, PB&J ;), and more.

Grilled: Adam Lindsley, Seattle/Portland Correspondent

I am consistently jealous that you get to write about burgers for your job. :)

Do or Dine: A Whacked-Out But Charming Bed-Stuy Eatery

I meant to say fantastic place, however, the review is fantastic as well :D

Do or Dine: A Whacked-Out But Charming Bed-Stuy Eatery

This looks like a fantastic review.

I just had a question about the donut. I was confused...do they put in foie and then put jam in as well? Or are there separate donuts?

Native Pittsburgh foods to cook at home?

Pittsburgh is the kind of city that doesn't really have a ton of foods majorly associated with it, however, it has a lot of foods that are delicious in it.

Primanti's sandwiches are always an option, as are Pittsburgh salads (which is essentially a junked up salad with fries, croutons, dressing, cheese, the whole nine yards.

Sausage is quite popular here. Surprisingly, there are quite a few seafood options in the area, but it's often fried.

There's an extremely popular place called Franktuary, which serves hot dogs with a variety of toppings (they list them on their website).

You could also do pierogies with onions.

Also, the ethnic communities, specifically Indian and Thai are relatively decent sized here, so you could do that.

Finally, Italian food is a big draw. Good bread, good bakeries, and good pasta/pizza in this city.

AHT Giveaway: Case of Pat LaFrieda Burgers

O'Connor's Pub.

Served: The Blessing and Curse of Our Garden

I would suggest maybe bermuda shorts or capris for the ladies, and long shorts for the guys, as well as a nice polo, or short sleeve button-up shirt made of a light fabric.

Buffalo, NY: Burgers, Beers, and T-Shirts at Pearl Street Grill & Brewery

Well nice to see you up in our neck of the woods! Definitely should make a longer trip out of it next time. I've never personally had the burger there, but that's not out of any bad words about it, rather, it's just tough to eat everywhere around here.

My personal favorite happens to be at a bit of a dive bar called Sterling, it's on Hertel Ave. It's one heck of a place, that serves one heck of a burger. Takes forever cause they take their time cooking it...but WELL worth the wait.

I've also heard good words about Grover's for their burgers. I mean, I haven't run into too many bad burgers around here, but there's so much good food to eat, it's easy to get distracted...even from my beloved burgers!

Dear Serious Eats Burger Lovers...

Hello! I am Kate. I am a broke college student. I spend my free time reading AHT, but sadly, cannot afford to make those burgers with all of that meat. I also do not have a meat grinder, and cannot afford one. (Eventually I will get my great grandmothers hand crank grinder, but until my dad gives it up or I manage to make it *disappear* I am outta luck) I live in a small town as is (extremely rural...my shopping choices are extremely limited) and I work part time in fast food. So, okay, I am not broke, but I don't exactly have the money to spend on all sorts of meat. So, I am challenging you, Serious Eaters and fellow hamburger lovers, to come up with the best way to make pre ground beef (I typically buy 85% lean) taste the best as a burger. I don't have a grill (hope to get one eventually, but I don't want some piece of junk), so I am limited to my skillet. No broiler in my teeny oven either. I really want a good burger...and with my restaurant choices limited to fast food or Applebees...I am not getting one anywhere near here. So, please help! I want a decent burger that I can make with the limited tools I have. :)

North Carolina-First Time Visitor, Where to Eat?

I am going to North Carolina, specifically the Chapel Hill area, next month. I will be there for a few days, mainly to look at the area, as I plan on moving down there in the near future. But, while I am down there, I want to get my Southern fix. I love Southern food, and luckily have grown up in an area where there are some Southern transplants who know how to cook mean collards and BBQ. So, where to go? I want to experience the area through it's food, and I figured this was the place to ask :) Any and all suggestions are welcome and much appreciated! :)

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