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From Serious Eats

Giveaway: Pat LaFrieda's Big App For Meat, Released in Apple Store Today

Bone in ribeye. And then theres pork shoulder...and lamb shoulder...and...oh well...

From Serious Eats

Cook the Book: 'The Mozza Cookbook'

Years ago I lived next door to a woman from Castel del Rio in the Emilia Romagna province of Italy. For Easter she made her lasagna bolognese. It was the first time I ever veered from the Italian American version of ricotta, mozza, red sauce. I have a vivid taste memory of my first bite of her lasagna. Thin homemade pasta verde, a creamy bechamel with a hint of nutmeg, perfectly seasoned ragu made with pork, beef and veal, It looked so beautiful and when I tasted it tears came to my eyes. It was so delcious. In the decades after I have never tasted a lasagna like hers. Not even in Bologna. What a thrill.

From Recipes

Cook the Book: Perfect Roasted Chicken

@JustinH. I used to have a terrible time with grease splattering my oven every time I roasted a chicken especially at a high temp. I discovered that if I salt the bird right before (and I mean immediately before) putting it into the oven I have no problem with grease/smoke. Salting draws liquid out of the meat and when that liquid hits a hot oven you have splatter. Kinda like a drop of water hitting a pan with hot oil in it.


From Recipes

Easy Pie Dough

Exactly how much, in measurent, would be 2/3 s of the flour,sugar, salt mixture?

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From Serious Eats: New York

ohmygod answered "You missed the best! (Write your answer in the comments.) " to What's Your Favorite Ice Cream In New York?

From Serious Eats: New York

ohmygod answered "Balthazar" to What Are Your Favorite French Fries In New York?

From Serious Eats: New York

ohmygod answered "Bagel Hole" to What's Your Favorite Bagel In New York?

From Serious Eats: New York

ohmygod answered "Location is no objection. I'll go anywhere." to How Far Would You Travel For Good Food?

Recent Quizzes

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ohmygod got 50% correct on Quiz: How Much Do You Know About Cranberries?

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ohmygod got 80% correct on Quiz: How Much Do You Know About Bagels?

From Serious Eats

ohmygod got 90% correct on How Much Do You Know About Food TV and Its Personalities?

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ohmygod got 50% correct on How Much Do You Know About Food Preservation?

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Recent Comments

From Serious Eats

Giveaway: Pat LaFrieda's Big App For Meat, Released in Apple Store Today

Bone in ribeye. And then theres pork shoulder...and lamb shoulder...and...oh well...

From Serious Eats

Cook the Book: 'The Mozza Cookbook'

Years ago I lived next door to a woman from Castel del Rio in the Emilia Romagna province of Italy. For Easter she made her lasagna bolognese. It was the first time I ever veered from the Italian American version of ricotta, mozza, red sauce. I have a vivid taste memory of my first bite of her lasagna. Thin homemade pasta verde, a creamy bechamel with a hint of nutmeg, perfectly seasoned ragu made with pork, beef and veal, It looked so beautiful and when I tasted it tears came to my eyes. It was so delcious. In the decades after I have never tasted a lasagna like hers. Not even in Bologna. What a thrill.

From Recipes

Cook the Book: Perfect Roasted Chicken

@JustinH. I used to have a terrible time with grease splattering my oven every time I roasted a chicken especially at a high temp. I discovered that if I salt the bird right before (and I mean immediately before) putting it into the oven I have no problem with grease/smoke. Salting draws liquid out of the meat and when that liquid hits a hot oven you have splatter. Kinda like a drop of water hitting a pan with hot oil in it.


From Recipes

Easy Pie Dough

Exactly how much, in measurent, would be 2/3 s of the flour,sugar, salt mixture?

From Talk

your priciest meal?

Had to be at L'Ambroisie in Paris. An under the radar Michelin three star restaurant in the Place De Voges. Dinner for two came to about $900. It was exquisite.

From Serious Eats

Cook the Book: 'Tender: A Cook and His Vegetable Patch'

For the second year I am cultivating a 4 x 4 square foot raised bed vegetable garden. The box is divided into 16 1' x 1' squares. I start from seed and here's whats coming up: shell peas, cayenne peppers, little gem lettuce, outredgeous lettuce, pronto beets,chioggia beets, detroit dark red beets, golden beets, chard, palla rossa radicchio, treviso radicchio, little caesar lettuce, tabasco peppers, plum purple radish, french breakfast radish, snap peas. And then there are four different varieties of patio tomatoes in separate pots.
This rain has helped the seeds germinate but if we don't get some sun soon I'm afraid of the consequences.

From Slice

The Hamptons: Pizzetteria Brunetti, Westhampton Beach

Had their clam pie and margarita pie last summer. The clam pie is the knockout. Fresh briny clams, garlic butter spread on the dough. Don't remember the crust being quite that puffy when I had it though. I like Brunetti more than Motorino but alas, they are in Westhampton. But I can dream...

From Serious Eats: New York

Meet & Eat: Mark Bitterman, Selmelier, The Meadow

I've been to the store and found it precious perhaps but not precocious. I bought some sel gris and salt with truffles. Both delicious. I also treated myself to a 3.5 oz chocolate bar made from single bean, Mexican, I think, for a whopping $25.00 bucks. Also delicious. And everyone in the store was friendly and helpful. No complaints here.

From Serious Eats: New York

NYC Events For the Weekend (and Beyond)

Gee, did you really have to write 'remember her' after Macy Gray's name. Kinda mean.

From Serious Eats

Cook the Book: 'At Elizabeth David's Table'

Marcella Hazan's first cookbook made me the cook I am today.

From Talk

Only one cookbook for the rest of your life...

The Essential of Italian Cooking. Marcella hazan.

From Talk

Best mashed potatoes in NYC?

Happy birthday, Adam. If you happen to be celebrating in Brooklyn al di la has smooth, buttery delicious mashed potatoes. They serve it with their chicken and sometimes with a braised meat special. I bet you could order it as a side too.

From Talk

What? No commentary on The Minimalist?

So now he thinks he's Michael Pollan? Gimme a break.

From Serious Eats

Cook the Book: Anjum's New Indian

The reruns of Jamie at Home. I want to eat everything he cooks and live on his farm.

From Talk

Have you ever been so disappointed by a meal that you cried?

I cried the first time I tasted lasagna bolognese. It was made from scratch by my neighbor who was from the small town of Castel Del Rio in Emilia Romagna and the best home cook I've ever known. I watched her make the ragu, the spinach pasta, the bechamel. I stood in her kitchen and watcher put the lasgana together. I learned about parmigano reggiano. The next day was Easter Sunday. She served it as the first course before the leg of lamb. It came out of the oven perfectly cooked. The pasta at the corners was just slightly crisped. The layers of noodle, ragu and bechamel were perfectly balanced. It was warm, soft, soothing and the best thing I had ever tasted. Tears came to my eyes and the cook comforted me with another helping. On a trip to Bologna a few years ago I had lasagna in every restaurant I visited hoping to find a comparable dish to Eva's. But no, you can't go home again. Sigh.

From Serious Eats

Cook the Book: 'The Essential New York Times Cookbook'

Essentials of Italian Cooking by Marcella Hazan and Classic Indian Cooking by Julie Sahni

From Serious Eats: New York

Apps Only: Al Di La Vino

If the malfatti were made of cheese how would that explain the green color? I think cheese may be an ingredient but certainly not the main one. Given the fact that al di la is a more than reasonably priced restaurant my guess would be that there is a lot of labor involved in making the dish, hence the price. For my money? Worth every penny.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Popovers and brussel sprouts. I can't decide. It's a nightmare!

From Recipes

Rozzy's Banana Nut Bread

@Liz Gutman. Maybe you can help me out here. I have a banana bread recipe very similar to Rozzy's. Every time I make it the center sinks during baking time. It tastes just fine but looks kinda lame. What's with that?

From Serious Eats

Cook the Book: Barefoot Contessa, 'How Easy Is That?'

Bucatini with guanciale, red onion, garlic and hot pepper flakes. Alla Gricia.

From Slice

Daily Slice: Amorina, Prospect Heights, Brooklyn

Is Ruthie Kaplan still making the pizzas there? I heard she went over to the dark side and is now at Pulino's. Any truth to that?

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From Serious Eats: New York

ohmygod answered "You missed the best! (Write your answer in the comments.) " to What's Your Favorite Ice Cream In New York?

From Serious Eats: New York

ohmygod answered "Balthazar" to What Are Your Favorite French Fries In New York?

From Serious Eats: New York

ohmygod answered "Bagel Hole" to What's Your Favorite Bagel In New York?

From Serious Eats: New York

ohmygod answered "Location is no objection. I'll go anywhere." to How Far Would You Travel For Good Food?

From Serious Eats: New York

ohmygod answered "Totally irrelevant and all but arbitrary. " to What Do You Think of the Michelin Stars?

From Serious Eats: New York

ohmygod answered "Call over the manager. " to How Would You Deal With Restaurant Error?

From Serious Eats: New York

ohmygod answered "Indoors only. " to What's Your Stance on Outdoor Seating?

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Quizzes

From Serious Eats

ohmygod got 50% correct on Quiz: How Much Do You Know About Cranberries?

From Serious Eats

ohmygod got 80% correct on Quiz: How Much Do You Know About Bagels?

From Serious Eats

ohmygod got 90% correct on How Much Do You Know About Food TV and Its Personalities?

From Serious Eats

ohmygod got 50% correct on How Much Do You Know About Food Preservation?

From Serious Eats

ohmygod got 22% correct on How Much Do You Know About Condiments?

From Slice

ohmygod got 37% correct on Slice Quiz No. 1

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