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From Serious Eats

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

already thinking of leftovers...the Sichuan-Style Hot and Numbing Sliced Turkey

From Serious Eats

How To Ruin (and Rescue) A Real New England Clambake

Kenji, that was a great fun read and it's awesome everything (including brunch) worked out so deliciously.Thanks for humorously writing it all up and sharing your experience!

From Serious Eats

Chain Reaction: Cook-Out in North Carolina

their watermelon milkshake in july-aug = best part of a Carolina summer

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Recent Posts

From Talk

"My Drunk Kitchen" vids on youtube

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Recent Polls

From Serious Eats: New York

mmmyummay answered "panna cotta" to Which dishes are you sick of?

From Serious Eats: New York

mmmyummay answered "Yes! I love having a lot of little dishes to try." to Do You Like Small Plates Dining?

From Serious Eats

mmmyummay answered "Yes" to Would You Eat the KFC Double Down Sandwich?

From Serious Eats

mmmyummay answered "International" to What's your favorite supermarket aisle?

Recent Quizzes

mmmyummay hasn't taken any quizzes yet.

See more polls and quizzes by mmmyummay »

Recent Comments

From Serious Eats

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

already thinking of leftovers...the Sichuan-Style Hot and Numbing Sliced Turkey

From Serious Eats

How To Ruin (and Rescue) A Real New England Clambake

Kenji, that was a great fun read and it's awesome everything (including brunch) worked out so deliciously.Thanks for humorously writing it all up and sharing your experience!

From Serious Eats

Chain Reaction: Cook-Out in North Carolina

their watermelon milkshake in july-aug = best part of a Carolina summer

From Serious Eats

The Food Lab: How to Make Scallion Pancakes

@Kenji
In this sentence, do you mean 'cold?'
"The level of chewiness and stretch you get from a hot water dough is directly related to how vigorously its kneaded, and how long it rests."

Thanks for this article! I've been looking for a trusty recipe for this childhood fave.

From Talk

Favorite Food Joke?

A family of moles had been hibernating all winter. One beautiful spring morning, they woke up from their slumber. The father mole stuck his head out of the hole and looked around. "Mother Mole!" he called back down the hole, "Come up here! I smell honey, fresh made honey!" The mother mole ran up and squeezed in next to him. "That's not honey, that's maple syrup! I smell maple syrup!" The baby mole, still down in the hole, was sulking. "I can't smell anything down here but molasses..."

From Talk

Article: "Cooks Get A New 'Recipe View' From Google"

Before using any recipe, I actually re-write it into this format (ingredient:amount) because it seems so much more intuitive to me -- taking a quick initial glance down any ingredient list, the first thing I want to know is what I need, not how much I need of it. So, as a recipe-reader (not webmaster/blogger by any means), I'm pleasantly intrigued by Google's formatting move and personally would like to see it catch on.

From Talk

Kind of gross, and I probably shouldn't eat it, but can't resist

Totino's: pizza rolls and crispy pizza. That "crust" can't be beat...
Anything covered in Flamin' Hot powder: Cheetos, Hot Fries, Funyuns, snack mix
MaMa noodles (Thai ramen), but only the noodle part, crumbled in the bag and shaken w/ contents of the flavor pack.
McDonald's chocolate sundae, heavy on the hot fudge.

From Sweets

Dulces: Glazed Lemon-Almond Cookies

The cookies look delish! Can you provide a weight for "1 cup of slivered almonds" so I can sub in whole almonds?

From Chicago

Video: Grant Achatz's Bubble Tea Gin and Tonic

Grant Achatz looks like Christian Bale circa "Rescue Dawn"

From Recipes

Cook the Book: Roasted Chicken with Tomato Butter

why is it important for the butter to be cold and cut if it's going to be melted?

From Serious Eats

Happy National Peach Month

warm a couple of ginger snap cookies, add a scoop of vanilla ice cream, top with slices of ripe peach.

From Recipes

Alton Brown's Roast Turkey

@dmcavanagh: I buy small amounts of allspice/candied ginger at Whole
Foods, which carries spices in bulk, and it usually doesn't cost more than $2 total. And I definitely don't make my own stock, just using a bit of whatever stock's on sale at Kroger. For me, the important part of the brine is the ratio of water::salt.

Look up other brine recipes that are just simple herbs/spices, water, and salt. You don't have to follow the recipe word-for-word, but don't let that deter you from trying AB's general approach to the turkey.

From Serious Eats

Street Food Profile: Only Burger in Durham, North Carolina

I don't know about the rest of North Carolina, but Durham can certainly stake some claim as a "street food hotspot." From OnlyBurger to cupcakes, and tacos to fresh fruit juices, there's plenty of mobile munching opportunities in this city, not to mention some serious eats all around this area!

From Serious Eats

What’s Your Favorite Weird Snack Combo?

slice of sourdough bread + honey + crushed White Cheddar Cheez-Its.
flavor and texture contrast = yum.

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Recent Posts

From Talk

"My Drunk Kitchen" vids on youtube

See more posts by mmmyummay »

Recent Favorites

mmmyummay hasn't favorited a post yet.

Polls

From Serious Eats: New York

mmmyummay answered "panna cotta" to Which dishes are you sick of?

From Serious Eats: New York

mmmyummay answered "Yes! I love having a lot of little dishes to try." to Do You Like Small Plates Dining?

From Serious Eats

mmmyummay answered "Yes" to Would You Eat the KFC Double Down Sandwich?

From Serious Eats

mmmyummay answered "International" to What's your favorite supermarket aisle?

From Slice

mmmyummay answered "Cold" to Leftover Pizza: Do You Eat It Cold or Reheat It?

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Quizzes

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