Get to Know a Serious Eater.

mskilgore's Profile

Website: http://ariella.wordpress.com

Location:

About:

Favorite foods: Anything and everything -- I am no picky eater, though I am married to one.

Last bite on earth:

The Ten Most Recent Comments By mskilgore

From Required Eating

Picky Eaters Unite: It's Not Your Fault

This study annoys me. Picky eaters are already wholly obnoxious with their aversions to taste/texture. Now they can blame it on "genetics," rather than just taking responsibility for the fact that they don't want to try new things.

Remember, folks: even if you have the breast cancer gene, it doesn't mean you'll get breast cancer. So, even if you have the picky eater gene, it doesn't mean you HAVE to be a picky eater.

I do, however, think it is learned by watching parents. My MIL is an extremely picky eater, and so is my husband. I have slowly begun forcing him to integrate foods like mushrooms and asparagus and fish, but it is a slow and incredibly frustrating process.

From Required Eating

Serious Sandwiches: The Chip Butty

Don't forget the Grease Trucks at Rutgers University in New Brunswick, NJ. They have "Fat" sandwiches, most of which include fries. They are great after a night of drinking, and if you can eat two, then you can name a new one.

From Eating Out

Mario Unclogged: A Great Meal at Seattle's Steelhead Diner

I'm so sorry to hear of your cousin's death. That sounds like a spectacular diner. I'm from New Jersey, arguably the best place for diners in the US, and I'm sure I couldn't get anything like that there. Now I live in the midwest and LONG for the beauty of an all-night diner that serves breakfast 24-hours a day.

From Required Eating

The Best Frozen Custard

Heh, Ed, I detect the slightest note of sarcasm in your apology! ;) I don't actually care so much about the geography, but I am surprised that your custard survey didn't include Culvers, which a lot of people (not just me!) feel is better than both Michael's and Kopp's.

Anyway! thanks for highlighting custard, in general. I do love it, and was pleasantly surprised to find it out here in the midwest. Speaking of custard, I wish Rita's Italian Ices would move out here... as I recall, they have an OK custard to go with their ices.

From Required Eating

The Best Frozen Custard

I'm from Madison, WI, and it's actually almost directly west of Milwaukee, not north. Also, Culvers is from Sauk City and, IMHO, has the best custard (though I have never had the one from St. Louis).

Originally I'm from New Jersey, and I have to say that maybe the best custard EXPERIENCE is eating freezing custard on a hot, hot day on the Boardwalk in Point Pleasant or Manasquan (pre- or post-bennies, of course...)

Sorry to be picky about this, but people rarely talk about Wisconsin in a national venue (other than to make fun...), so I wanted to make sure the story on the custards was straight. I don't like Michael's custard as much as Culvers because I think it tastes a little bland.

Responses to Comments by mskilgore

From Required Eating

Serious Sandwiches: The Chip Butty

When you're hungry and need to be fed,
Get some frites (still hot); butter and bread;
With a sprinkle of salt;
And some vinegar (malt).
Haute cuisine — this chip butty will spread!

From Required Eating

The Best Frozen Custard

As a Wisconsinite I have to say that Kopps tops the list of the world's greatest custard. I have never ever been disappointed with any of the custard I have eaten there. I have traveled all over this great nation and sampled frozen custards from anywhere I could find it. Kopps is tops.

From Required Eating

The Best Frozen Custard

If you're in Western PA, check out Glen's Custard in Springdale. They have the original custard machines from the thirties, still in working condition and producing their custard every day. Wonderful stuff-- I grew up on it!

From Required Eating

Serious Sandwiches: The Chip Butty

The trick to a good potato po-boy is mayo and good beef gravy. The sandwich from Rocky and Carlo's is heavenly.

From Required Eating

Serious Sandwiches: The Chip Butty

STOP. Please I beg of you.

I was born in Rochdale, a small town in Northern Lancashire, England. Chip butties were a normal part of my life growing up. I now travel throughout the US, UK and Europe as if they were one...city?

I feel slightly, no very, very, annoyed that chip butties have been discovered. Why is it that the food of my home could seem so odd?

From Required Eating

Serious Sandwiches: The Chip Butty

Several years ago, when I was (isn't this the height of desperation?) reading the Yellow Pages restaurant section with menus in it, I discovered a potato and egg hero listed at several diner-type spots. No discussion of brown sauce. I'd love to try one; I've done a FF po'boy, which was okay, but not heavenly. Maybe it's the brown sauce. Je nais parlez "cheese toastie" - a grilled cheese sandwich?

From Required Eating

Serious Sandwiches: The Chip Butty

You definitely have to have brown sauce. Next to a cheese toastie, nothing tastes better in the wee hours of the morning.

From Required Eating

Serious Sandwiches: The Chip Butty

This past weekend on a food network sandwich challenge, one guy made a sandwich using a potato knish. So, I guess there is something to be said for using the lowly potato as a replacement for bread.

From Eating Out

Mario Unclogged: A Great Meal at Seattle's Steelhead Diner

Hi Mario… I’m sorry to hear the reason you visited the Pacific Northwest.
It’s exciting to hear about your experience at the Steelhead Diner and the “killer” Abacela Albariño. They’ve pioneered the varietal in the Northwest and I suspect have found it hard to get the varietal noticed. It’s great to get feedback from someone with your palate that enjoyed it in a setting that almost begs for this type of wine. Kudos! Paula
PS. Their website shows 2006 still available.

From Required Eating

Serious Sandwiches: The Chip Butty

A friend of mine who did her graduate education in England called this the "turducken of carbs."

It reminds me of poutine: French fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy).