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From Serious Eats: New York

All the News That's Fit to Eat

As someone who does not live in NY, I think PrimeTime tables offers a wonderful service and I look forward to using it next time I visit Manhattan.

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What's your favorite Thanksgiving food?

I don't like any of the Thanksgiving food. The only thing I ever really eat is the cranberry sauce.

From Serious Eats

The Last Chance to Win Your Thanksgiving Pies

Chocolate cream pie, with just the right amount of meringue on top, just slays me. I would definitely serve that AND, without a doubt, a Joe’s Stone Crabs (Miami Beach, FL) Key Lime Pie, which gives “to die for” a whole new meaning. What more does one really need besides these two delectable pies? Possibly a pumpkin pie, but then again why? And as an accessory, I would make a fresh chambord whipped cream, and along with that I would give people the option of vanilla Haagen Daz ice cream. pam@erogers.net

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Salted Caramel

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Mail-Order Cinnamon Rolls &/or Donuts?

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Leftover White Bread

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Charles Chocolates of San Francisco?

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Recent Comments

From Serious Eats: New York

All the News That's Fit to Eat

As someone who does not live in NY, I think PrimeTime tables offers a wonderful service and I look forward to using it next time I visit Manhattan.

From Serious Eats

What's your favorite Thanksgiving food?

I don't like any of the Thanksgiving food. The only thing I ever really eat is the cranberry sauce.

From Serious Eats

The Last Chance to Win Your Thanksgiving Pies

Chocolate cream pie, with just the right amount of meringue on top, just slays me. I would definitely serve that AND, without a doubt, a Joe’s Stone Crabs (Miami Beach, FL) Key Lime Pie, which gives “to die for” a whole new meaning. What more does one really need besides these two delectable pies? Possibly a pumpkin pie, but then again why? And as an accessory, I would make a fresh chambord whipped cream, and along with that I would give people the option of vanilla Haagen Daz ice cream. pam@erogers.net

From Serious Eats

The Last Chance to Win Your Thanksgiving Pies

Ed: When I reply to one of your posts, my e-mail address does not come up. I am just listed as "Edit." Are you able to tell who I am or do I need to do something to remedy this? I went on my profile page but couldn't find any place to put any additional information. Thank you, pam@erogers.net

From Serious Eats

The Win Two Dream Pies Contest is Still On

Sensuality and eating are indelibly intertwined so I would serve a warm apple pie with a flaky and buttery crust, and with hot and creamy caramel sauce on top. I would serve the pie with cold, rich vanilla ice cream and an ice wine to complete the experience.

Chocolate always takes me places I love to go so I would also serve a chocolate, flourless pie. The smell of the pie would heighten the senses while each bite would enliven them.

Finally, and reluctantly, I would serve pumpkin pie. I, however, would not indulge as I dislike pumpkin pie.

pam@erogers.net

From Serious Eats: New York

An All-Pie Thanksgiving Revisited

An all-pie Thanksgiving is truly an inspired idea. But which pie is the best mail-order pie? And next time you go to Two Little Red Hens, please encourage them to start doing mail order. Thank you!

From Serious Eats

WIN DINNER WITH ME AND A FAMOUS FOODIE!

My favorite restaurant “critic” is the Zagat guide. While the consumer-based surveys are not sophisticated, they give me a sense of the restaurant’s food, service and atmosphere. I’ve consistently found their reviews to be on target and I like being able browse by ratings, top lists and location. Whenever I travel, I use the Zagat guides to orient me to the restaurant scene and give me ideas of places to try and places to avoid. Everything I want is accessible, easily read, easy to interpret, relatively trust worthy, and is contained in one very portable little red book.

From Serious Eats

What's Your Favorite Food Glossy?

I like "Food & WIne," though mostly for the News and Notes section, and really only for two reasons: (1) when they feature a new food &/or dessert that is available through mail order (that was how I discovered Jo's Chocolates in California), and (2) when they recommend restaurants. I sometimes get "Bon Appetit," but I just like the restaurant reviews and their Features section. And I ordered a subscription of "Gourmet" magazine after I went to Ruth's book reading here in Miami (she was fantastic), but other than restaurant reviews, I don't get too much out of it. At times I have picked up "Choclatier," but I'm not crazy about it's format and I wish it spent more time reviewing restaurants & providing information about places they recommend to get chocolate.

From Serious Eats

WIN DINNER WITH ME AND A FAMOUS FOODIE!

Linda Bladholm writes about global cuisine for The Miami Herald with a sense of adventure, and she expertly uses language to convey the sense of the restaurant, the feel of its menu and ambiance, and the taste of its food. Her warmth jumps off the written page and her columns are extremely compelling.

I have been to several restaurants that she reviewed and found her reviews to be right on base. She is knowledgeable about the cuisine of the restaurant, and in terms of the larger context, how that cuisine fits into the uniqueness of Miami.

From Serious Eats

WIN DINNER WITH ME AND A FAMOUS FOODIE!

Calvin Trillin’s writing on food, travel, culture and life make me feel a personal connection to him and his subject matter. His infectious enthusiasm is endearing, and his command of the language gives his writing authority and clarity.

Although Trillin’s accomplishments are enviable, he never condescends. He projects a warmth and trustworthiness that make him convincing and thought-provoking. And besides feeling that it would be a privilege to know him (his dedication to his late wife, Alice, and his three daughters is inspiring), the idea of going to a restaurant that he particularly liked is just plain exciting.

From Serious Eats

WIN DINNER WITH ME AND A FAMOUS FOODIE!

Jeff Steingarten, author of “The Man Who Ate Everything” and “It Must’ve Been Something I Ate: The Return of the Man Who Ate Everything” is a star among contemporary food writers. Jeff indulged his obsession with food by giving up a law career and becoming a food critic. He is the winner of numerous awards from the James Beard Foundation and the International Association of Culinary Professionals. Jeff approaches food writing with discipline and gluttony, and his writing is entertaining, thought-provoking, authoritative and witty. Jeff has been called our most original investigative food writer and I could not agree more.

- Pam@erogers.net

From Serious Eats

WIN DINNER WITH ME AND A FAMOUS FOODIE!

Self-described “alpha hound” Jim Leff, cofounder of chowhound.com, uncovers secret deliciousness around New York and around the world. Jim leads an on-line community of adventure eaters and has written for publications such as Newsday, Slate, Wine & Spirits, The New York Times, Time Out New York. He is also a regular contributor to The Next Big Thing on NPR. Right now Jim is crisscrossing North America on a two-month delirious road trip in search of hyperdeliciousness. This eclectic and off-beat food writer will go to culinary extremes to find edible treasures that are cooked with heart and soul.

pam@erogers.net

From Serious Eats: New York

Gnocco Fritto Rules

Thanks for the gnocco fritto clarification. And speaking of beignets, other than Cafe' Du Monde, where can you get Cafe' Du Monde-like beignets?

From Serious Eats

WIN DINNER WITH ME AND A FAMOUS FOODIE!

More gourmand than gourmet, Johnny Apple pursued food writing with relentlessness and a serious interest in good meals. He was the sort of food writer who wrote with authority and unparalleled skill. He synthesized mounds of information, which he had enthusiastically compiled, and presented it in such a manner that it was easy to trust whatever he said.

Apple traveled grandly and ate prodigiously. In fact, much to his delight, he was often called “Three Lunches Johnny” by his colleagues at The New York Times.

Losing Johnny Apple and his outsized supply of energy and drive is a true pity.

pam@erogers.net

From Serious Eats: New York

Gnocco Fritto Rules

I've never heard of gnocco fritto, and I lived in Italy for several months many years ago. Do they taste anything like beignets before the sugar is added?

From Serious Eats

Keep 'Em Coming, but What About R.W. Apple

I read the article and thought about how sad it is that he is no longer with us. What a loss. Regarding the contest, can we file two submissions?

From Serious Eats

I'll Cop to It: I Love Readymade Diet iced Tea

I like the new diet Lipton iced green tea. I tried the diet snapple green tea and it was awful.

From Serious Eats

My Friend Johnny Apple Died on Tuesday

I heard a tribute from Calvin Trillin on NPR and Mr. Apple sounds like he was an extraordinary person. Thank you for your tribute as well.

From Serious Eats

Is Nora Ephron a National Treasure?

Thanks for the heads-up about the NY Op-Ed piece by Nora Ephron. I agree ... she and Calvin Trillin are national treasures! And Ruth Reichl (though I enjoyed her book reading of her new book more than the book itself). I always love reading Mr. Trillin's New Yorker articles and I look forward to reading Ms. Ephron's latest book.

From Serious Eats

Serious Eats Rorschach, Day 2

1. thin

2. wings

3. ruffles

4. plain

5. neither

From Serious Eats

The State(s) of Fried Clams

I went to Pearl and was somewhat disappointed by their Lobster Roll. What do you think of it?

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Salted Caramel

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Mail-Order Cinnamon Rolls &/or Donuts?

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Leftover White Bread

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How do I respond to a post?

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Mail Order

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Mail Order

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