Serious Eats: mmmargie's Profile

McDonald's Filet-O-Fish: Yea or Nay?

I'm definitely a Filet o'Fish lover here. I probably wouldn't like cheese on fish normally, but the McDonald's concoction does me just fine. I LOVE the squishy texture of it. I could easily eat two for a meal.

mmmargie at 11:52PM on 12/10/08

From Talk

What do you put on pasta?

Lots of ways but a recent favorite is arugula, halved cherry tomatoes, halved bonconcini with olive oil, salt, and garlic powder (sauteed fresh garlic if I'm ambitious). I can eat enormous bowls of this!

mmmargie at 12:25AM on 10/30/08

From Serious Eats

Do Not Want: Dunkin' Donuts Egg White Flatbread Breakfast Sandwiches

Erin - I also like having a Sausage and Egg McMuffin before big exams! I had one before the ethics exam I had to take to qualify for the state bar. Woo!

mmmargie at 1:01PM on 09/19/08

From Serious Eats

San Francisco Restaurant Charges for Water Filtration

This practice seems strange for a nice restaurant - it feels like the customer is being nickel and dimed for water of all things. As a customer, I'd rather just pay a little bit more for everything on the menu, than to be charged for a glass of water. I appreciate that it costs money to maintain the filter, but it also costs money to wash dishes and linens as the original post mentions. And we pay for those things - we just don't see it broken out on the bill. Why should a humble glass of water be any different?

mmmargie at 12:30AM on 07/24/08

From Serious Eats

Espresso on Ice Is Not OK, and Other 'Restaurant Policies'

I'm with the customer. Maybe not his passive aggressive tip at the end, but the barista's behavior leading up to that sounds incredibly arrogant and elitist to me. (And while I take no issue with the owner's problem with the writer's passive aggressive note, I find the owner's response equally arrogant and elitist. They're taking themselves way too seriously.)

It would be one thing if this place were some kind of unique place with unique rules, but it sounds like an average coffee bar and the average customer is entitled to their average expectations. Iced espressos are not uncommon. This policy sounds like it was established with the intent and expectation of picking a fight with and learnin' all their uncouth customers who are ignorant enough to order iced espresso. Wtf.

mmmargie at 9:58PM on 07/16/08

From A Hamburger Today

A Visit to Louis' Lunch, Home of the Hamburger

It's been more than 10 years, but I remember liking the burgers at Louis' Lunch. I think I thought they were well-seasoned and not dry. I think I liked the cheese spread. I also seem to recall they didn't always like Yalies and didn't have a menu with posted prices and sometimes your bill would be more than what it ought to be if you weren't on your friendliest, bestest behavior.

mmmargie at 3:55PM on 07/01/08

From Talk

Fried Okra -- Give it some serious love!

I like fried okra, but don't across it that often in NorCal. I LOVE pickled okra and can eat half a jar standing in front of the fridge. Good in bloody marys.

mmmargie at 11:22AM on 06/30/08

From Serious Eats

10 Things to Look For in a Cheese Shop

Oh, snap! Ok, Cowgirl it isn't! Anyone have recommendations on other SF cheesemongers?

mmmargie at 6:55PM on 06/17/08

From Talk

Chicken Livers: suggestions?

i like to chop them up real fine, if you have chicken gizzard and heart those go nicely with the liver, with garlic and a generous amount of salt. fry in butter. eat on crackers or bread. best part of roasting a chicken is the paper bag with innards!

mmmargie at 4:57PM on 04/17/08

From Serious Eats

Grocery Ninja: Chinese Cheese

Hi KarynMC - I think fu yu is definitely too potent to eat on its own. Some of the ideas suggested above sound good - with plain white rice or on bread. I like using it with stir fried asian greens.

A popular Vietnamese dish uses on choy (long hollow stems with leaves on top) - again, I think was suggested in an earlier comment. I don't know if I do it right, but I'll first stir fry the greens in oil and crushed whole cloves of garlic. Then I take a couple cubes of the fu yu and pulverize them into creaminess with some chopsticks in a small bowl - thin with a touch of water maybe if it's too thick. Then stir into the greens and sautee just a bit more. It's kind of like a salty miso sauce in a way.

mmmargie at 7:26PM on 03/04/08

From Recipes

Dinner Tonight: Iron Pot Chicken

p.s. My family likes a fish sauce that has an orange label with the map of Vietnam on it. I think it's actually made in Thailand though.

mmmargie at 8:08PM on 01/31/08

From Recipes

Dinner Tonight: Iron Pot Chicken

This blogger has a good post on mam nem (preserved fermented fish: http://www.hustlerofculture.com/me_we/2007/12/say-hello-to-st.html

Usually mixed into a wonderful dipping sauce to be eaten with the Vietnamese beef fondue (bo nhung dam). Different brands (often made in Vietnam) are very hit or miss - you buy the wrong bottle, and just opening it can turn your stomach. But sometimes worth the risk for the yummy dipping sauce :)

Other stuff:
mam ruot (fermented fish paste - "made from flesh and entrails"!)
mam ca loc (preserved fish - actual fish parts!)
mam tom (shrimp paste - probably the least offensive of these last three)

mmmargie at 8:07PM on 01/31/08

From Recipes

Dinner Tonight: Iron Pot Chicken

I'm glad you powered through with the fish sauce. It's good! It's our friend! There are far fishier and more pungent weapons in the Vietnamese cooking arsenal.

mmmargie at 7:38PM on 01/29/08

From Recipes