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The Ten Most Recent Posts By porkified

From Talk

Dating sites for the food obsessed?

Posted by porkified, June 22, 2008 at 10:17 AM

I remember asking the last guy I dated where he ate with his mom for graduation dinner. His response, "We got filet mignon at Angelo Maxies". Oh really? How did you get it cooked? "Well done."...and that SHOULD have been the end of the relationship right there. I was surprised to find myself completely disgusted by his response. I really do get bothered by the food philistines around me, particularly because they can be so darn difficult to eat with. As a single gal in NY how does one go about finding food friends and ultimately an extremely food friendly "companion" who can perhaps show me some tricks in the kitchen? Below is a hilarious link to a thread on CH about this problem. Scroll down a bit to find this post from a woman who's potential date glossed over the online menu of a restaurant and not only didn't understand it, but asked, "what's eggplant?"

http://www.chowhound.com/topics/444621

Sigh...

3 Comments

The Ten Most Recent Comments By porkified

From Talk

Proud Cooking Moments

I've started learning how to cook this year and have had a few successes thanks to recipe and food blogs: pork chili verde made entirely from scratch, chicken enchiladas, shrimp cakes, the list goes on. Thank God for the internet food world for helping me to feed myself!

porkified at 3:14PM on 09/10/08

From Serious Eats

Are Chefs More High Maintenance than Other People?

Haha! I just got my copy of the New Yorker in the mail and that was my favorite line from Chang, too. I totally understand where he's coming from, having dated many high maintenance men myself. A girl like me would totally appreciate a comment like that, particularly because it implies that he doesn't like most women he dates/meets. It probably made her feel extra special.

porkified at 5:37PM on 03/18/08

From Serious Eats

Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'

MFK Fisher, because her book, "The Gastronimical Me", breaks my heart every time. And makes me very very hungry,

porkified at 5:19PM on 02/16/08

From A Hamburger Today

Somerville, Mass.: R. F. O'Sullivan & Son

I love how their "Chinatown" burger comes with teriyaki sauce. Homemade no less!

porkified at 1:32PM on 01/24/08

From Serious Eats: New York

Win 2 Tickets to the Joy of Sake

Kasadela in Alphabet City. I always go there by myself and sit at the bar. The staff, usually either the husband or wife owners of the place, are always keen to talk to me about the delicious food and the sake to go with it. You can purchase a "taste", a "glass", a "musu (box-shaped glass)", or a small carafe of any sake. I prefer mine dry. It may not be a traditional izakaya, perhaps a little more fancier than what you'd find in Japan, but the staff is always welcoming. Something particulalry important for the lone diner.

Their sake selection is vast, though not as vast as Decibel's. Though whatever Kasadela lacks in sake selection they make up for in food quality which surpasses the more popular Decibel by leaps and bounds. I like to drink the Otokoyama.

porkified at 6:03PM on 09/23/07

Responses to Comments by porkified

From Talk

Proud Cooking Moments

okay I pulled it off, it was a success on Sat.

pjracz10 at 2:37AM on 09/16/08

From Talk

Proud Cooking Moments

My favourite was this past weekend.

I made those New York Times chocolate chip cookies and brought them to my friends house for dinner. Her little 2 yr old son who had been shy with me until then took a bite, looked up with this unforgettable look in his eyes, got up out of his booster chair, walked around the table, and climbed up in my lap to give me a big hug and a chocolaty kiss.

I'm definitely making those cookies again!

PeanutButter at 5:06PM on 09/12/08

From Talk

Proud Cooking Moments

@Chiff---never heard of a glove-boned bird, but it sounds just delicious.

I think one of my favorite cooking moments was cooking up a pot of sauerkraut using this traditional old-world style recipe and then simmering that along with authentic Polish smoked sausage from one of those Polish specialty markets, served it for a New Year's Eve dinner to one of my dearest friends and they absolutely adored it, in fact we had kraut leftover even after the sausage was gone, and threw hot dogs in; cooked them in there too. Btw, we also made kraut sandwiches w/mustard when we ran out of meat (think I made just a bit too much kraut that time)

iamon02 at 4:56PM on 09/12/08

From Talk

Proud Cooking Moments

@LoCo - you really should try your hand at canning! I started again this year, after a nearly 20-year break (yup, last time I canned something was with my Mum, when I was 15 or so), and it's amazingly gratifying. And yes, every time I look at my cupboard full of pretty jars I feel ever so proud! Besides, everything I've preserved/pickled/jammed this year we picked ourselves (for the last several weeks, we've been taking a trip to a U-pick farm down in South Jersey every Friday morning, including one today - which means more canning ahead), so it makes me even happier, even if it's silly.

@Chiff - it actually does sound like a shining accomplishment! Made me jealous:-)

@Traveller - congratulations on your ribbon!

brooke29 at 2:36PM on 09/12/08

From Talk

Proud Cooking Moments

congrats on your ribbon, Traveller! :)

Laurel E at 9:56AM on 09/12/08

From Talk

Proud Cooking Moments

Oh! And a big congratulations to everyone that has had a proud moment or two! Some of us (ahem, me) don't experience them all that often, so it's nice to gives a little shout out sometimes. :)

Traveller at 9:22AM on 09/12/08

From Talk

Proud Cooking Moments

I was actually going to start a thread like this, because I just recently received my first ribbon in the State Fair! I got third place for my peanut butter cookies, and apparently, there were over 1000 entries! It was my third year entering, so I guess that the third time is the charm. I never have to win anything again, this was great.

Besides, I never enter to win. I just like getting the judges feedback and advice. Plus, I love it when people enjoy my food - winning entries or otherwise. :)

Traveller at 9:18AM on 09/12/08

From Talk

Proud Cooking Moments

I been cooking and baking so long I cannot recall when I did not.
I get much pleasure from making bread and cakes. When the bread is awesome it is a great thing. Bread is life.
My mother said at easter last year that the cake I made was the best cake she ever had in her whole life. Then my mother in law asked for the recipe.
How much better could it get?

JerzeeTomato at 5:20AM on 09/12/08

From Talk

Proud Cooking Moments

I get a lot of feelgoods from cooking which is why I do it so often. If I had to single out only ONE glorious moment it would be this...

Years ago, my brother would get a turkey as a gift from his job - right at T-Giving. I had a source I liked for T-Giving turkey so into the freezer it would go and every year I'd make it for New Year's Day.

I didn't want to do traditional roasted turkey so I'd glove bone the sucker and fill it with various goodies like veggie pate or some other firm pate mixture. After having performed this miracle of surgery the first time, my mom was especially impressed. I explained that the only bones left in the bird were the drumsticks and wings.

Mom looked down at the turkey and said, "Well I'll be damned."

I know this doesn't sound like a shining accomplishment but it's a very fond memory.

chiff0nade at 5:01AM on 09/12/08

From Talk

Proud Cooking Moments

@jazzinx-- what was the recipe you used? I'm yet to find a good one.

beth1 at 12:15AM on 09/12/08