Fud = gud

  • Location: Sunnyvale, CA
  • Last bite on earth: I dunno, but it's gotta be fried

The Best Pizza by the Slice in San Francisco

Please let us know when you perform similar research on the Peninsula/South Bay. :)

(I'm not a New York native, but my go-to is Giovanni's in Sunnyvale. There are adherents of A Slice of New York in Sunnyvale/Santa Clara as well, but the last time I got a slice there it was snowed under by kinda-rubbery cheese.)

Use Your Potato Masher To Break Up Ground Meat in the Skillet

I actually find it kind of meditative to break up chunks of browning meat with a stiff wooden spatula. Break up a few chunks, leave to develop brown seared bits, break some more.

I've had occasional problems finding the proper stiff wooden spatula for the job, of course.

Taste Test: Who Makes the Best Natural-Casing Hot Dog in the Bay Area?

Welcome to the West Coast, Kenji -- I am glad that we'll be seeing food brand recommendations that I can actually get ahold of. :)

(Oh, East Coast-based food blogs and magazines, you and your "Pepperidge Farm loaf"...)

Friday Night Meatballs: How to Change Your Life With Pasta

The "Every week" threw me until I read "extrovert." I could see a monthly gathering, though.

What's the Difference Between Dutch Process and Natural Cocoa Powder?

Interesting -- my go-to chocolate cookie uses dutch process cocoa and baking soda. The cookies come out pretty flat but are quite addictive, particularly since I use Callebaut or Cacao Barry cocoa powder and that stuff's way darker/more flavorful than Droste.

Martha Stewart's Double Chocolate Chunk Cookies

Lunch at Google HQ is as Insanely Awesome as You Thought

Here I sit in Silicon Valley at a company that does not have a cafeteria, upscale locavore or no. Alas.

The Apple cafes do pretty well too, though they're not free (they are subsidized). Which means my husband and I have a variation of this conversation regularly:

Him: For lunch today I had seared halibut with beurre blanc and a mushroom-farro pilaf.
Me: Yeah, I had Taco Bell. You suck.

The Food Lab: Hasselback Potato Gratin (These Might be the Best Potatoes Ever)

Oho. Might one assemble this in advance and finish it off at one's relatives' house?

Fast Food Chicken Dippin' Sauce Showdown: Popeye's Vs. McDonald's Vs. Burger King

The only sauce you really need is straight honey. Unfortunately, not all fast food locations offer it.

8 Essential Places to Eat and Drink in Silicon Valley

In re: Tamarine, for upscale Vietnamese we quite like Xanh in Mountain View, which may not be quite as refined (I haven't been to Tamarine in awhile) but is not quite as much of a schlep for San Jose folk.

Bake the Book: Red Velvet Cheesecake

Why scrape out the cookies? They make a perfectly good crumb crust if you pulverize and bake them for 15 minutes with some...oh, this is an icebox cheesecake. Never mind.

(I have never met an icebox cheesecake I actually liked.)

Open Thread: What's The Weirdest Thing You've Ever Grilled?

Krispy Kreme donuts. They get warm and gooey and collapse. I don't really like donuts as a matter of course but hot donuts with a hint of grill flavor are pretty damn tasty.

Open Thread: What's One Food You Wish You Liked?

I detest raw tomatoes as well as raw onions and especially cilantro. Life would be a lot easier if I liked all three of these since every time someone orders food for a group lunch, there is a high likelihood of something being covered in one or more of these. The worst is when someone orders non-customized burritos. /tiny violins

Shake Shack Coming to Las Vegas Next Year

Thought 1: I want to go to there.

Thought 2: "Outdoor park environment"? In Vegas? In the 110-degree desert? I can't see how this is at all conducive to a burger and fries pigout.

Taste Test: Every Flavor of Combos

I don't think I've ever had a Combo. Looking at them just reminds me inextricably of dog treats.

Valentine's Day Video: HeartBeet Pasta Filled with Goat Cheese

Scrolled down to make sure I was not the only immature person in the house. Thank you, Internets, for validating me.

Palo Alto, CA: Wishing for a Better Burger to Go with the Big Promises at LYFE Kitchen

Yikes. I am firmly in the camp of "eat traditionally prepared bad-for-you food on rare occasions" rather than "try to make bad food good for you."

When in Palo Alto, seek out the burger at the Peninsula Creamery, either the one on Emerson or the one in the mall.

Holiday Giveaway: The Amazing Thermapen Thermometer

Pork tenderloin!

Perfect Apple Pie

Usually I like to premake and freeze unbaked apple pies, which saves time on holidays (and when it's not a holiday, this lets me have a homemade pie stash).

If I'm freezing apples, with all that presumably does to the cell structure, is it worth doing the soak method?

A Pizza My Mind: The Best Frozen Pizza, PERIOD.

Celeste is my preferred shitty frozen dollar pizza. I think this falls well within the parameters above.

Back-to-School Packing List for College Students

Pro tip: You can make a lot of things in a rice cooker. I used to make pasta in mine in college. I believe Roger Ebert has a rice cooker cookbook if you want to get fancy...

San Francisco: We Try the Award-Winning Pizza at Bay Area Chain Pizza My Heart

Eh. I'd hit up Giovanni's in Sunnyvale for a slice anytime over PMH.

Pardon our Dust While We Upgrade

Since the upgrade the RSS feed seems to no longer update. Can we has RSS?

Serious Entertaining: Picnic Recipes for a Concert in the Park

I call shenanigans on 5-minute white bean dip: I do not have a head of roasted garlic in my house at all times, nor can it be produced in 5 minutes...

AHT Giveaway: Case of Pat LaFrieda Burgers

Squishy bun, griddled thin patties, American cheese. No produce!

The best fries in the world

@BitchinFixins It's been there for years, one of the "upscale" joints downtown near the festival. We have been known to go there twice some years (and we're usually only there three days).

The best fries in the world

So these are pretty much my favorite fries in the world:

They are at Amuse in Ashland, OR. Now, we were at Bouchon in Yountville over the weekend and although some claim Bouchon's fries are the best ever, they honestly don't hold a candle to Amuse frites, which are fantastic both in craggy crispy texture and simple salty potato-ey flavor. When we go we do NOT share these, each of us gets our own order.

I am curious: Can anyone speculate, simply from looking at this picture, why these fries are so damn good? What kind of gizmo are they cutting them with that makes them curl up ever so slightly like that?

(Now I want more frites...)

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