Profile

Mintaka

Not so starving student.

  • Location: Cambridge, UK
  • Favorite foods: Definitely carrots. I actually turned an orange tinge from eating to many. I've since cut back. A little.
  • Last bite on earth: Crosscountry skiing to a dinner of grilled elk tenderloin with blueberry port reduction at Tennessee Mountain Pass Cookhouse (a yurt with no electricity) in Leadville, CO.

Manner Matters: The Knife-and-Fork of It

While living in the UK, we put our cutlery touching parallel with handles pointed at 6 o'clock to indicate we were finished. Slightly different.

Sometimes You Need a Microwave, or Lessons Learned From Taco Bell's Latest Desserts

Sorry, never going to Taco Bell, but your writing is great! So great that I will read it, even though I will never come anywhere near the food you are reviewing.

Giveaway: Win A Copy of 'Melt: The Art of Macaroni and Cheese'

Definitely roasted portabella, dijon, and capers

Who Makes the Best Tuna Melt in NYC?

Hands down: Beecher's at 20th x Broadway. Excellent cheese. Excellent bread. Excellent Tuna along with carmelised fennel and capers!

Ask a Cicerone: Your Favorite Pumpkin Beer

Fat Jack by Sam Adams all the way. And Shipyard's tastes like Nutmeg Water. Disgusting.

Breaking Down 'The Dating Game,' a Report on Food Expiration Dates

I ate a can of tuna that expired 2 years before. Still alive! I do make questionable food choices though... and dumpster dive.

Snapshots from Kenya: A Traditional Meal in the Mombasa Countryside

After living on just about only ugali, rice and beans and bananas for 2 months in Tanzania, having my fingernails stop growing and other joys of terrible diet, I must say your post made me a bit nostalgic for the stuff.

British foods to bring to US friends?

Definitely Branston pickle. I also miss all the lovely cheese and some of the apple varieties, and blood pudding but that'll give you grief.

Video: Hunting Invasive Canada Geese in Virginia

@toad3000
Depending on the state, farmers can usually get permits to kill pest species that cause crop damage. Also non-migratory geese can be hunted (again depending on local laws) during times when migratory subspecies have left the area.
Kudos to you for knowing the MBTA though!! :)

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

Filet Mignon of course!

Video: Dumpster Diving at Trader Joe's

I have dumpster dived! Never gotten sick and had lots of tasty Whole Foods pastries still in boxes. Also, one bakery I went to would throw out their ugly breads in a different trash can and wrap them all up in plastic. Good free food for a college student.

When so much fine food is wasted in the USA, don't hate on people preventing some of it from going to landfills. It's their choice to eat it.

How to celebrate July 4th abroad?

This 4th of July I'm escaping back to the USA from England. I thought it was an appropriate time to leave the country ;)

I've only been abroad on the 4th once... and was so sick I couldn't really think of eating anything that day, so that's not helpful.

For Thanksgiving I hosted a meal for a bunch of Brit friends and they enjoyed hearing about the traditions. Could you do a little party for your German friends?

Weirdest Sausage We've Ever Eaten: Rattlesnake and Rabbit at Wurst Tex in Austin

One of my classmates, a fellow hunter, served me up a homemade pronghorn-elk-mule deer sausage. Delicious!

Goodbye, Dumpling

Farewell Dumpling, pictures of you always brought a smile to my face.

Favorite Obsure Ethnic Cuisine

Polish food for sure... There's a lot of Polish folk in CT so I was always really familiar with it but no one knew what I was talking about when I mentioned pierogis to my classmates in Colorado. Naturally I had to make some for them :) I also recently traveled to Poland solely for the eating. And boy did I eat.

Other regional favorite: Peruvian=

What's that sexy thing they do?

Super sexy: When my other half home brewed me his version of our favorite beer. Also when he cooks me up some delicious elk dishes... which he harvested.... or when he's half inside a WholeFoods dumpster fishing out something tasty and free.
We all have our quirks :)
@carmason- I like your little saying!

Cook the Book: 'Super Natural Every Day'

My fav healthy quick meal is oatmeal with spinach, scrambled eggs and Worcestershire sauce. It looks a right mess, and I wouldn't serve it to someone but I love it.

What atmosphere turns you on or off when you are dining out?

When I was a kid I loved restaurants that had paper placemats that I could draw on. I suppose it kept me quiet... and I definitely liked booths as a little one because then I could bounce around and not feel like I had to behave perfectly :p... fancy restaurants were the devil and luckily for my ankle-biting self I didn't really have to go to those.
My adult atmosphere preferences/dislikes have pretty much been covered by everyone above. But I do love me some taxidermy. I'm biased though, it reminds me of home. Only seen it in restaurans in Wyoming/Colorado, etc.

Lovin' some beef jerky !!!

My dad makes a maple-syrup sweet jerky using thin slabs of deer meat... kind of bizarre but I love it. Dehydrators are awesome! Another fun thing to do with it is to mash up blueberries with a spritz of lemon juice and make fruit leather (if you've got the right type of tray).
Good luck :)

Spot of Tea: Twinings Jasmine Green Tea

This is my daily tea! I love it, the jasmine hint is just perfect :D

Cambridge (UK) Beer Festival... any UK beer suggestions?

Hey! Thanks for the suggestions! I tried a few different local Cambridge perrys, ciders, and brews. Gave the Copper Dragon orange wheat a try and was happy with it. My favorite was a Belgian black currant ale... which you can hardly consider a proper beer but it was delicious! There were some great, smooth meads too.... really lovely event overall.

Care to introduce yourself?

Howdy,
I'm 22 year-old American now living in the UK and just about finished with my master's degree from Cambridge. I'm outdoorsy and love being in the middle of nowhere, which could explain my upcoming stint in chimpanzee census work in western Tanzania. I'm working on the field of community-based wildlife conservation.
But besides critters and trees I also love food. Cooking is my favorite way to relax as well as entertain.
I also do taxidermy. Sometimes on the kitchen table. Be careful in my freezer, because you might just pull out roadkill.

Serious Reads: How Bad Are Bananas? by Mike Berners-Lee

Thank you @thesatguy.

Let's not politicize that which is objective.

Denver and Fort Collins Eats

I went to Colorado State in Fort Collins, so I'm very familiar with some of the tasty food and fun activities there. Colorado is a very outdoorsy kind of place, so most of my time was spent hiking/rock climbing/etc., but for cultural things:
Mishawaka Bar usually has music playing and the venue is right on the Poudre River up highway 14
Colorado State University has a few small galleries and you can check their calendar if there's any events going on
There's a few FoCo farmers markets scattered about on different days, I'm sure info is online
I second Cycorider's Celestial Seasonings tour recommendation (Boulder). I enjoyed that, and there's also a nature art museum nearby.

FoCo food: BeauJo's, definitely with honey on the crusts
-Ras Ka is near campus, is tiny, but full of delicious Ethiopian-inspired food
-Austin's and also Coopersmiths have some generally tasty/fancier burgers and steaks (including bison!)
-Choice City Butcher has awesome sandwiches
-Chocolate Cafe only serves chocolate. And its delicious!

I was always generally happy with food in FoCo :D Another option is to buy some delicious food at the Food Coop and then go picnic along the Poudre River or go up to Lory State Park and enjoy the resevoir/red rock/foothill scenery.

I'm going back there this week too! Writing this up has made me realize how much I miss Colorado :D

It's Pimm's O'Clock!

Thank you @Kenji for speaking only of punting at Cambridge and not at 'the other place'... I'm a biased student :)

I'm definitely taking advantage of Pimms and punting down the Cam these days :D It's a tradition I wouldn't mind taking back to America with me!

Cambridge (UK) Beer Festival... any UK beer suggestions?

Hey lovely SE'ers!

I'm checking out the Cambridge Beer Festival this week and word is that there will be 80 different types of ciders (!!!) and over 230 beers from 100 breweries. I haven't ventured outside of the pub standards for beer here in the UK (I'm an American doing UK grad school) and I was hoping to discover some new tasty brews at the beer festival. I suppose I could try sampling 310 alcohols but I have a sneaking suspicion I'd end up dead so can anyone share some favorite British brews? Especially from smaller breweries? I'm not a fan of IPAs or very hoppy beers, nor do I like super sweet, fake-tasting ciders (e.g. Kopparberg).
What should I look for?

Cheers!

Paulie Gee's Five Must-Eat Pizzas Across NYC

Paul Giannone, the wonderfully-obsessive, always outspoken, former-IT-guy-turned-pizzaiolo of Paulie Gee's in Greenpoint, Brooklyn, makes one of the finest—if not the finest—pizzas in the city. So when he buzzes you up and says, "Hey, I'm going on a tour of my favorite pizzerias in each borough, wanna come?" your answer is not, "Sounds fun, let me check my calendar," or "I don't know if I can keep up with you this time." Your answer is "I will defy the laws of physics and perhaps my wife's will to go with you—when do we leave?" More

The Serious Eats Glossary of New York Bread

Good bread lies at the heart of New York City's culinary life. Sure, other cities also have their loaves (San Francisco sourdough and Dutch crunch, Boston and its brown bread) but New York's bread culture runs as deep and diverse as the history of our town. More

Really Awesome Black Bean Burgers

These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even devout carnivores will love (seriously, try them with bacon on top). The mixture comes together in just 25 minutes and can be used to make patties for cooking either on the backyard grill or indoors in a skillet. More

The Vegetarian Option: Tea & Sympathy

The walls are lined with teacups, the counter is lined with cakes, and the staff are all very friendly and very British. Often you'll see a solitary expat sitting at one of the small tables nursing a plate of bangers and mash and a good book. It's no wonder that a place this charmingly British would win me over in an instant. More

The Serious Eats Guide to Whole Grains

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.

But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.

More

Where to Bring Tourists in Prospect Heights

A stroll around the Heights is as pleasant as can be—the tree-lined streets of brownstones, the magnificent landmarks and Prospect Park at its doorstep. It's a mighty nice place to live, too, with a blend of families that've lived in the area for generations and newer transplants who've fallen in love. And that's reflected in the neighborhood's restaurant makeup, too: some classics, some impressive newcomers. More

A Sandwich a Day: Welsh Rarebit Sandwich at Rubi's in Great Barrington, MA

Reason would suggest that when you're eating on-the-go, a gooey grilled cheese is not a practical sandwich choice. Reason would also suggest that when you're picking up lunch from a fine cheese shop—in this case, one of the finest in New England—it's only prudent to order the gooiest, most spectacular-sounding grilled cheese sandwich on the menu. More

Eat SCRATCHbread's Peasant Sourdough and Outlast the Cold

The Peasant Sourdough comes out the oven looking like some crusty rye loaf, but it's actually on the soft and thin-crusted side. As in many SCRATCH products, the bakers build the ingredients for this bread out of a small group of building blocks that are also used for other loaves. First comes the sourdough starter, made from oat mash, rice, and wheatberries. To this they add cane sugar, a bran mix of wheat bran, flax seed, and oats, and then a mixture of dark rye, whole wheat, regular wheat, and spelt flours. More

The Food Lab: The Science of the Best Chocolate Chip Cookies

I've never been able to get a chocolate chip cookie exactly the way I like. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. I made it my goal to test each and every element from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best. 32 pounds of flour, over 100 individual tests, and 1,536 cookies later, I had my answers. More

The Food Lab: How to Roast Fall and Winter Vegetables

You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there. More

Know Your Sweets: Hard Sauce

This highly moldable, rich, firm mixture of confectioners' sugar, butter, and spirits is the traditional addition to any number of holiday sweets. When paired with a steaming hot pudding or piece of pie, it slowly melts into a deliciously sweet coating. More

Serious Entertaining: Grilled Cheese Roll-Ups for a Crowd

I'm not going to try to pretend to take credit for this genius idea—I saw it late the other night on thefoodporn sub-Reddit and immediately knew that I'd have to make it for lunch the next day. The idea is that when you've got a few hungry mouths to feed, rather than forming a grilled cheese sandwiches in the standard shape, you instead roll the cheese up into the bread jelly roll-style before gently frying them in butter. You end up with an easy-to-pick-up, eminently dippable snack that's more fun, easier to share, and just as tasty as the more traditional version. More