Profile

recneps

Food addict.

  • Location: Baltimore
  • Favorite foods: Lamb (and meat in general. I like gamey meat). Cheese. Oatmeal. Offal (heart and liver mostly). Ice cream.
  • Last bite on earth: Foie with truffles; giant platter of cheese; full rack of lamb, rare; giant tub of peanut butter ice cream; couple of microwaved sweet potatoes; and lots of hot chocolate.

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

Survey: What Topping Combination Repulses You the Most?

@ posters above: I love Hawaiian pizza! As for bbq/buffalo chicken pizzas, they aren't great by any measure, but I usually enjoy eating 'em..

I'm not a big fan of jalapenos on pizza (won't say they're repulsive though..)
"Krab" pizza with mayo is probably the only pizza I couldn't bring myself to eat.

Poll: Fruit on Pizza - Way or No Way?

Portland, OR: 'Paleolithic' Burgers at Dick's Kitchen Should Have Stayed in the Stone Age

Caveman milkshake? I don't know whether to LOL or facepalm.

Video: How to Peel a Head of Garlic in Less Than 10 Seconds

Time is a continuous parameter. Your argument is invalid.

Poll: Which Way Do You Slice It?

When I make pizza at home, and nobody is around to judge me (i.e. all the time), I just hold it with both hands, plop myself in front of the computer and slowly eat it like a giant savory cookie while I lolz around on teh interwebz. Everything gets kinda greasy, but it's kinda hard to tell the difference anyway.

Cereal Eats: Mexican vs. American Cereal Showdown

Back in Malaysia, I used to enjoy eating Koko Krunch and Honey Stars as a kid. Both are only available in the South East Asia region AFAIK.

Koko Krunch is a wheat based chocolate cereal; it stays sturdy/crispy in milk and it has a weird convex shape. (pic: http://bit.ly/nFCa8y)

Honey Stars are star shaped, with a hole in the center; they tend to get soggy but they have a nice, strong honey flavor (or at least I remember them that way). (pic: http://bit.ly/nUhbBc)

Staff Picks: Our Favorite Cereals

@shoneyjoe

The title says "Our Favorite Cereal", not a list of unusual cereals.

I'd imagine Leandra will be doing all the 'cerealmongering' in due time.

25 Malaysian Dishes You Should Know

*searches for Nasi Kandar".... NOOOOO!!

Video: 'Pizza in Ibiza'

Where dya find these crazyass videos? Reminds me of that hilarious pizza party video you posted a while back.

Snapshots from Malaysia: 'Teh Tarik,' Pulled Tea

Some OTT teh tarik examples (warning, crappy music):
http://youtu.be/XOxrDk7T6BA
http://youtu.be/1cvH8bCl14Y

Drinking the Bottom Shelf: Old Overholt Rye

"a steady yogurt stream ... and more sausage than you'd expect from a thin woman in the medical field."

LOL! I see what you did there.

Serious Eats Goes on a Juice Cleanse: Day 2

@Trilby: A pound a day on a low protein diet will result in a lot of lean body mass loss (aka a bad idea). Just sayin', yo.

There's a reason why the medical community uses very low cal, high protein diets for extreme weight loss.

Ginger-Raspberry Swirl Ice Cream

Hot lavender cream in step 3. Mistake?

Use Cashews to Make Vegan Whipped Cream

@Dennis: I lol'd

Snapshots from Malaysia: What Is Malaysian Cuisine?

I'm a Penangite! It's so awesome to see you guys covering this; Malaysian cuisine is still not very well represented here in the US compared to say Thai or Vietnamese food..

Considering the hugeASS number of dishes that you can find in Malaysia, that's a pretty good overview, TBH. Looking forward to the rest of the series.

Baltimore: As Good as Greek Pies Get at Matthew's Pizza

Also:

@Kenji: Will you be reviewing more Baltimore pizza joints or is this the only one?

Baltimore: As Good as Greek Pies Get at Matthew's Pizza

I went there about a month ago with some friends. All I can say is that the pizza didn't make me sad. The ingredients tasted kinda el cheapo grando; the cheese was just a textural element, the sauce didn't stand out at all. I liked the texture of the dough, though :p.

Won't go back/10.

The Food Network's 50 States of Pizza

That taco pizza looks like a total clusterf*ck...

I can only comment on their pick for best pizza in Maryland (Joe Squared). I went there about a month ago with a friend. We had the flag and the soppressata pizza.

The crust tasted like matzah and the flavors/toppings were pretty mediocre. Worst of all, there were literally two crumbs of soppressata on the second pizza, drowned in a sea of olives. At ~$15 for a 10" by 10" (which isn't filling at all, I could have easily downed 3 of them..) it's also a total ripoff.

I've certainly had better pizza from Domino's/Papa Johns, TBH. Personally, I would've chosen Iggies or Isabella's.

Comté: How the Largest Small-Batch Cheese in France Is Made

@JW Hammer: Yeah, I've only seen Comte at Whole Foods. I live in Baltimore, FWIW.

What's Your Favorite Ice Cream Flavor?

My favorite would have to be green tea.

I've also made and really enjoyed the following flavors: bacon & brown sugar, malted milk, guinness and tahini/white sesame (which I like slightly better than the black sesame version). Peanut butter with peanut butter cups is also good times.

As for storebought ice creams: anything from Talenti, especially their sea salt caramel; Cherry Garcia and Late Night Snack by B&J.

Hard Taco Shells: Yea or Nay?

@Robyn: HILARIOUS

Is Goat the Hot New Meat?

"... lardo wrapped in goat loin".

That sounds delicious too, lol.

Welcome to Serious Eats: Sweets!

That picture is hilarious. Loving the Sweets page idea too.

Easy Roast Chicken with Asparagus and Leeks

I personally prefer mine just shy of done, when the meat near the bone is still a bit silky. Kinda freaks other people out though. The juiciness and the flavor are well worth the risks for me...

Roquefort: Differences between producers?

I just found out that there are, in fact, seven different producers of Roquefort. From Wikipedia:

"As of 2009, there are seven Roquefort producers. The largest by far is Roquefort Société made by the Société des Caves de Roquefort[5] (a subsidiary of Lactalis), which holds several caves and opens its facilities to tourists, and accounts for around 60% of all production. Roquefort Papillon is also a well-known brand. The five other producers, each holding only one cave, are Carles, Gabriel Coulet, Fromageries occitanes, Vernières and Le Vieux Berger."

I've only ever had the Societe brand and I haven't stumbled upon any other variety yet.

Has anybody tried more than one brand, and if so, is there any difference?

Bread Baking: The Simplest White Bread Ever

You don't need fancy equipment or special ingredients to make a good loaf of bread. This recipe proves it. It's probably the simplest bread I've ever made, in terms of ingredients, equipment, and the amount of work required. If you've never made a loaf of bread before, this could be the gateway bread to lead you into the wonderful world of yeasty things. More

Sauced: Hollandaise

Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions. This creamy, rich, tangy sauce should come out right every time, ready to top Eggs Benedict or beautifully dress a plate of asparagus. More