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From Serious Eats: New York

This Week in 'New York Times' Food News

That Mia Dona review...ouch.

In other news, there's also a People's Choice portfolio contest going on with food pics that might be of interest - http://www.artistswanted.org/melissahom

Feel free to rate once a day until June 7th by clicking (all) five stars. No registration required, and it takes 2 secs. Pass it along - thanks!

From Serious Eats

Cook the Book: Pumpkin Baking

Maple Pumpkin Cheesecake Ice Cream - I'll make some for the SE office!

From Talk

What's Your Favorite Ice Cream Flavor

Must be mint (and green. I know it's food coloring, but white mint ice cream throws my mind off) chocolate chip with DARK CHOCOLATe (not milk) shavings. Not chips. I'm quite particular. Edy's is about the only one that makes it this way. Oh, and their French Espresso Chip.. so yummy.

From Serious Eats

Ed Levine's Serious Diet, Week 62: What Does a Serious Eater Do with Restaurant Leftovers?

Unless I'm picking, I'm usually a very neat eater (as in, nothing on my plate mixes...beans get their corner, rice grains gather on the other, and protein is usually partitioned along the grain or cut against it. So if or when there are leftovers, they're neatly packaged and I don't feel guilty at all offering it to a local friend to take home, or even a homeless guy on the street, because it's not a comestible moshpit.

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From Serious Eats: New York

This Week in 'New York Times' Food News

That Mia Dona review...ouch.

In other news, there's also a People's Choice portfolio contest going on with food pics that might be of interest - http://www.artistswanted.org/melissahom

Feel free to rate once a day until June 7th by clicking (all) five stars. No registration required, and it takes 2 secs. Pass it along - thanks!

From Serious Eats

Cook the Book: Pumpkin Baking

Maple Pumpkin Cheesecake Ice Cream - I'll make some for the SE office!

From Talk

What's Your Favorite Ice Cream Flavor

Must be mint (and green. I know it's food coloring, but white mint ice cream throws my mind off) chocolate chip with DARK CHOCOLATe (not milk) shavings. Not chips. I'm quite particular. Edy's is about the only one that makes it this way. Oh, and their French Espresso Chip.. so yummy.

From Serious Eats

Ed Levine's Serious Diet, Week 62: What Does a Serious Eater Do with Restaurant Leftovers?

Unless I'm picking, I'm usually a very neat eater (as in, nothing on my plate mixes...beans get their corner, rice grains gather on the other, and protein is usually partitioned along the grain or cut against it. So if or when there are leftovers, they're neatly packaged and I don't feel guilty at all offering it to a local friend to take home, or even a homeless guy on the street, because it's not a comestible moshpit.

From Serious Eats

Served: No Sick Days in the Restaurant Biz

There's a lot of sympathy here, which is great, but also consider that many of these "lifers" or professional waiters make upwards of $150,000 per year. The entry-level financial analyst makes less than half that, and even though that occupation allows sick days, they're often still at home, crummily hung over a computer screen doing some sort of mental labor.

From Serious Eats: New York

Holiday Breakfast: Fresh Panettone from Grandaisy Bakery

Now I'm a weekly regular at Grandaisy, and a very big fan at that. However, when I stumbled across my first bakery-fresh and (hopefully) preservative-free Panettone here, it was greatly disappointing. It IS dry, though not crumbly, like a stale piece of brioche. I was rooting for this one, but sadly, I think shrink-wrapped, discount-bin-Panettones still triumph. And that's a triumph for no one : (

From Serious Eats

Cook the Book: 'The Modern Baker'

In my cockamamie household, we were a nuclear family of five, sheltered from the absurdities of the outside world, such as logic and standardization. So baking lessons with the somewhat square and vanilla Betty Crocker always went awry. Firstly, cups in my household were not the 8 fluid oz cups or measuring cups. A "cup" was simply understood whatever mug I used to drink out of. Unbeknownst to my 11-year-old, lanky, awkward self, this is not what Ms. Crocker or General Mills meant. So one MUG of vegetable oil would go into my brownies, and that mug would always vary in size, shape, color, and holiday theme. Time after time, I would create "brownies" oven-deep-fried in its own oil floating in an oil moat in the pan. It was savage. That is until my 12th birthday. My three closest friends, Jason, Shelley and Jessie barged into my cupless bubble and presented me with Nick Malgieri's book (Chocolate:From Simple Cookies to Extravagant Showstopper) for my birthday. I was not a doomed baker at the tender age of 12 anymore, and now a decade later, I'm still avid baker due to Mr. Malgieri and my three buddies who I still bake for.

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Last bite on earth: Cauliflower gratin.