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From Serious Eats

Seriously Delicious Holiday Giveaway: La Quercia

Prosciutto needs nothing with it. Just pick it up with a fork, put it over your head, tilt you head up, open your mouth, and drop it in.

From Serious Eats: New York

Locanda Verde: The Best Breakfast in New York?

Went last week for Sunday breakfast before going over to the New Amsterdam Market. Now, what I *should* do is tell everyone that it's terrible, so that it remains as uncrowded as it was at 10 am last Sunday. But really, it's a spectacular breakfast. Had the frittata and the uova modenese, and while both were great we had serious eater envy when the people next two us got the pancakes and the potatoes. Can't wait to go back to try the rest of the menu.

From Slice

Upcoming NYC Pizza Classes with Mark Bello

Did this last year; worth the money and the time especially if you're not familiar with Little Italy and the LES. One of the cooler things about Mark's classes is that you take home all of the leftovers -- not just the pizzas themselves but also most of the dough you made, all of the toppings, and the pizza peel. It gives you an incentive to make more pizza once you've left.

From Serious Eats

Hershey's to Close Scharffen Berger Plant in Berkeley; Robert Steinberg Spinning in Grave

That's tremendously sad. My wife and I went to the SB plant in the fall of '07 and we were amazed that such a small facility made 100% of the SB chocolate. The workers were so proud of their craft, but also of their autonomy.

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obersts001 got 44% correct on How Much Do You Know About Condiments?

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From Serious Eats

Seriously Delicious Holiday Giveaway: La Quercia

Prosciutto needs nothing with it. Just pick it up with a fork, put it over your head, tilt you head up, open your mouth, and drop it in.

From Serious Eats: New York

Locanda Verde: The Best Breakfast in New York?

Went last week for Sunday breakfast before going over to the New Amsterdam Market. Now, what I *should* do is tell everyone that it's terrible, so that it remains as uncrowded as it was at 10 am last Sunday. But really, it's a spectacular breakfast. Had the frittata and the uova modenese, and while both were great we had serious eater envy when the people next two us got the pancakes and the potatoes. Can't wait to go back to try the rest of the menu.

From Slice

Upcoming NYC Pizza Classes with Mark Bello

Did this last year; worth the money and the time especially if you're not familiar with Little Italy and the LES. One of the cooler things about Mark's classes is that you take home all of the leftovers -- not just the pizzas themselves but also most of the dough you made, all of the toppings, and the pizza peel. It gives you an incentive to make more pizza once you've left.

From Serious Eats

Hershey's to Close Scharffen Berger Plant in Berkeley; Robert Steinberg Spinning in Grave

That's tremendously sad. My wife and I went to the SB plant in the fall of '07 and we were amazed that such a small facility made 100% of the SB chocolate. The workers were so proud of their craft, but also of their autonomy.

From Serious Eats

Weekend Book Giveaway: 'The Devil's Food Dictionary'

sous-vide (soo VEED): A food preparation technique where foods are locked in an airtight plastic sheaths and placed in a warm water bath for several hours in order to kill botulism toxins. The end result is a product that is "pure"; that is, without oils, spices, or any additives that transfer texture or flavor to food. The sous-vide method was invented in the early 1970s by the S.C. Johnson Corporation to sell Ziploc bags.

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obersts001 got 44% correct on How Much Do You Know About Condiments?

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