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pcsanwald

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How I Built a Barbecue Restaurant in Brooklyn: One Year Later

Thanks for writing. My wife and I biked out to your restaurant this summer for an awesome lunch, and knowing the history behind it made it even better. and it was damn good, regardless.

as a native north carolinian, I appreciated the state flag as well :).

Everything You Can Do With a Can of Chickpeas

Awesome article. I love the direction serious eats has taken with longer, more detailed posts. I'm going to pick up a can of chickpeas on my way home and make a feta, tomato and roasted eggplant salad!

Ed Levine on Josh Ozersky: A Well-Fed Life Cut Too Short

I met Josh (and you, Ed) years ago at the serious eats meetup at the red hook ballfields food truck outing. I remember Josh talking about huaraches. I always enjoyed his work, something he was clearly passionate about. Rest in peace, Josh.

The Real Rules of Making Polenta (Hint: They're Not What Everyone Says)

I almost always make polenta with water, but we had some milk around this week and I made some last night with half milk, and it was fantastic. when I cook with just water, I always add fat at the end, but with the milk it was unnnecessary.

Curious on your opinion of the cook's illustrated trick of a pinch of baking soda?

The Vegan Experience: How to Make a Vietnamese Noodle Salad That Eats Like a Meal

This sounds amazing! We also loved the salads when we were in vietnam. One of our favorite things was a mango duck salad in Hoi An (not vegan, I know, but it was amazing).

The thing I've struggled with since returning is getting the vermicelli really right. It seemed like they used mostly freshly made vermicelli in vietnam, I wasn't sure how different this was from dried. I've struggled to get the same texture back home.

Why Diners Are More Important Than Ever

This is a great article, Ed. A neighborhood favorite I'll add: Teresa's in brooklyn heights has the best ricotta pancakes in the world on the weekends, and the apple fritters are awesome. It's my go-to diner in the culinary desert that is brooklyn heights.

11 Warming Oatmeals to Start Your Day

good call on the barley: I like to mix 1/2 barley and 1/2 steel cut oats, it gives some variety to the texture.

The Best Po' Boys in New Orleans

Soft shell crab po boy from Mahoney's is my favorite, but I haven't tried a ton.

How I Built a Barbecue Restaurant in Brooklyn: Standing Before the Community Board

I am so rooting for the success of your restaurant, this is an awesome series. can't wait to try it, as I'm from NC.

9 Must-Try Vietnamese Drinks

In my experience, in Ho Chi Minh city, iced coffee is served with a lot of ice and the coffee itself is a concentrate. From what I can tell, you're supposed to drink slowly and let some of the ice melt and dilute the coffee. We would sit and enjoy coffee on the street in small plastic chairs that vendors usually put out.

Regional Mexican Cuisine: All About Puebla and Central Mexico

great post! we've spent several vacations in puebla, and this is a very good overview of the diversity and deliciousness of the food. The best places to eat are usually in central open air markets, in our experience. especially for things like cemitas, and huitlacoche quesadillas made with fresh cheese and cooked on the top of an oil can!

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

When I hear "Lone Star Cooking" I think of texas style nachos, topped with a Jalapeno, Brisket, and Shiner Bock beer. I'm not texan but greatly enjoy the homesick texan's recipes!

Does Adding Pasta Water Really Make a Difference?

I have a related question: I had some leftover homemade chicken stock, and I tried cooking pasta in that the other day, and damn if it wasn't delicious. however, I have to wonder, am I wasting the stock? no one else seems to do this, so I wonder if it's actually better.

Yes, One of NYC's Best Black and White Cookies is in a Midtown Salad Bar

I am kinda interested how you found this out. Have you been systematically trying B&W cookies at Delis? or was this a random find?

I always assume sweets at random lunch delis are terrible, so that's why I ask. seems like I am missing out!

Where Do the Locals Go for Soul Food in Harlem?

it looks like the locals go the same place as the tourists!? I am shocked that charles country pan fried chicken isn't on here.

Do I Need to Soak My Grains?

seriouseats should do an article on how to make perfect overnight steel cut oats every single time using a zojirushi rice cooker. hell, I would write an article on this.

What Ethnic Cuisines Do You Want to See in NYC?

better vietnamese, and passable biscuits. bojangles biscuits blow the doors off of anything you can get in NYC. why is this so hard?

for vietnamese, better cold noodles. hanco's noodle salads are ok, num pang's are worse than airplane food, neither hold a candle to what you can get on the street in vietnam.

Bake the Book: First Prize Pies

Pecan Pie. Way too sweet, usually doesn't taste like pecans at all.

Cook the Book: 'My Irish Table' by Cathal Armstrong

Lamb Pie, followed by Guinness Cake for dessert.

What's Your Favorite Manhattan Variation?

My wife and I often add apple juice to a standard manhattan if we want something a little less strong to sip on.

I like a manhattan with very little vermouth, but it's hard to order this as you cannot just say "dry", because then you'll get one with dry vermouth, and I think dry manhattans and perfect manhattans are terrible. so, I usually just say "a manhattan, up, with very little vermouth" and that works pretty well.

Where Do You Take Out of Towners in New York?

I like to take people to Eisenberg's for lunch, and then for a walk around Eataly. Other favorite lunch spots for guests are Taboonnette, Taim and Num Pang because they're very unique.

Ed's Vegan Diary, Week 2: Getting Tight With Tofu

I also love justin's peanut butter cups! I think they make both dark chocolate and regular varieties, the dark chocolate is my favorite. definitely an awesome treat.

Bake the Book: Puddin'

I can't believe I'm the first one to say: banana pudding!

Bake the Book: Levi Roots' Sweet

trifle, preferably from sugar sweet sunshine. their apple walnut trifle is amazing!

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