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Blogwatch: Chocolate Pasta
My mom once made chocolate pasta in butter and sprinkled with powdered sugar. It was interesting...good, but I think I expected something sweeter.
'Culinary Slumming'
There are actually very few things that I crave that are horrible for me. That said, I would sell my soul for greasy chinese food. Yup, thats about it.
The Icing vs. Frosting Debate
I always thought of them as three separate entities, just like they are described above.
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Serious Eats Gift Guide: Kids' Stuff
Posted by Linnea Covington, December 21, 2008 at 5:00 PM
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Making Peeps from Scratch: Interview with Chef Brian Robinson
I made peeps once! They are so much better fresh than from the package. The fresh ones absolutely do not get better as they age though.
Blogwatch: Chocolate Pasta
My mom once made chocolate pasta in butter and sprinkled with powdered sugar. It was interesting...good, but I think I expected something sweeter.
'Culinary Slumming'
There are actually very few things that I crave that are horrible for me. That said, I would sell my soul for greasy chinese food. Yup, thats about it.
The Icing vs. Frosting Debate
I always thought of them as three separate entities, just like they are described above.
Ok, I will follow with..how do you say Jalapeno
chipolte for chipotle, marscapone for mascarpone, expresso for espresso and basalmic for balsamic.
absentminded kitchen disasters
When I read the title of this thread, I had to tell my story. I was making pasta once in my tiny apartment kitchen. I got everything ready, turned on the burner and went to the living room to wait for the water to boil. A few minutes later I heard the strangest sound coming from the kitchen and I went to investigate. Flames were coming off the stove and literally enveloping the cabinets, which was guiding the fire to the opposite wall. Turns out, I had turned on the wrong burner, which had a plastic colander on it. It lit on fire, which melted the knobs on the stove and basically set the kitchen on fire. Awesome.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
A bagel with cream cheese, lox, capers and plenty of onions.
Why are the bottom of my cookies burning?
Thanks for all the input! I used parchment the night before for another cookie with better results, but I have to conclude (thanks to everyone) that my oven is not calibrated properly.
Whole Wheat Pasta: Way or No Way?
I eat it for the health benefits but I prefer regular pasta. My boyfriend really doesn't like it though, too gummy.
What's your favorite simple sandwich?
I don't know if its my favorite, but I eat it everyday for lunch. Turkey on toasted whole wheat with cranberry mustard, goat cheese, thin sliced cucumber and baby spinach-pretty darn satisfying. I also love a good bagel with cream cheese, lox, onions, capers and tomato, thats probably my fave.
Cook the Book: 'Giada's Kitchen'
Vodka sauce...with fennel flecked sausage and plenty of basil.
Was Paul Newman's Greatest Contribution Organic Snack Foods?
Ginger Newman-O's with milk. So freakin good.
Serious Eats City Guide: Boston
I would also add Henrietta's Kitchen in Harvard Square for brunch. I've never seen such a huge selection of awesome food for brunch anywhere else.
Serious Eats City Guide: Boston
For burgers, I am a big fan of R.F. O'Sullivan's in Somerville. I think they are better than Bartley's
Serious Eats City Guide: Boston
Best neighbourhood spots for dinner on the "other side of the river" Cambridge T.W. Food Restaurant (Huron Village), Oleana or Cuchi Cuchi (Inman Square) Craigie on Main (Central Square)
Making Peeps from Scratch: Interview with Chef Brian Robinson
I'm one of those people who thinks that Peeps are inherently hysterical. Something about their pink and yellow squishiness that just brings out the silly kid in me. However, I don't like marshmellows. So, eating peeps? Ick. This did make me want to go make some though, just so I could play with the marshmellow dough(?)...mix (?). And decorate a pink pig. Fun!
Making Peeps from Scratch: Interview with Chef Brian Robinson
Okay, the shark is kind of awesome. But otherwise, they don't look that appetizing.
Blogwatch: Chocolate Pasta
I have a package of pasta from a museum exhibit too. One of those things I haven't known what to do with. The mole suggestion above sounds good.
Blogwatch: Chocolate Pasta
Hm....seems like this is one dish I won't be trying in the near future...unless someone wants to make it for me haha
Blogwatch: Chocolate Pasta
My girlfriend once made chocolate ravioli with a chocolate ganache inside, and a chocolate sauce. They were excellent, but also VERY rich. I could only eat one or two at a time. They were more savory than sweet, and I would definitely eat them again.
Blogwatch: Chocolate Pasta
I made chocolate pasta once, also with raspberries to complement. It was a long, arduous process, and the result were starchy noodles with a vague, watery chocolate taste. I'd not make (or eat!) it again.
Blogwatch: Chocolate Pasta
Does anyone remember Ron Popeil making this on his long-running infomercial for the Popeil Pasta Maker? One of his daughters was tasked with making chocolate pasta. I was well received, but what has the man made that flopped? Spray-on hair? Showtime Rotisserie? Pneumatic toilet plunger (which I oddly enough saw about 30 minutes ago at a store)? The man is a genius!
Blogwatch: Chocolate Pasta
Doncha just love it when you forget to close html tags? :]
Blogwatch: Chocolate Pasta
@skizziks Agreed re: sweetness issue. Thing is, I don't think you could add any sugar to the dough at all. I learned the hard way by deep-frying pre-sweetened beignets. Melting point of sugar is soooo low, no way even a small amount could withstand any kind of boiling. I guess you have to rely on the sauce to add sweetness.
Blogwatch: Chocolate Pasta
Wow, surprised to see negative responses. I've been thinking about doing something similar--I made corn pasta a while ago (well, half corn and half wheat, so it'd have enough gluten to stick together), and came away convinced that while it was pretty gross as a side dish, it'd be great as a dessert. Chocolate would be even better, I'd think.
The trick, I'd think, is getting the pasta sweet enough. Adding sugar to the dough would probably not work so great--you'd have to add a lot to have an effect, and then it would probably dissolve into a syrupy slime while cooking. Low-calorie sweeteners would probably work well, if you can tolerate the undertaste.
Blogwatch: Chocolate Pasta
NAY!
Growing up, I loved cooking and my goal in life was to have my very own tv cooking show (that was way before Food Network, when the only cooking shows were on PBS). I would always request kitchen gadgets for holiday gifts. Mom bought me a Ronco pasta extruder for Christmas one year. It came with a recipe for chocolate pasta. I made it once. Once was too many times...
Blogwatch: Chocolate Pasta
I had some once that I bought at a chocolate exhibit at a museum. Per a suggestion on the package, I used it in a savory preparation: chicken mole. it was actually quite good! it didn't seem to me like it would work well with sweet things though.
Blogwatch: Chocolate Pasta
I, too have fond memories of spaghetti ice cream on trips to Germany as a child--I guess it is a german thing? Vanilla ice cream put through a ricer or something, with a strawberry sauce and coconut "cheese". I have been thinking about trying to make it for my kids!
absentminded kitchen disasters
I once bought a bag of frozen plums, and I didn't think to check whether they contained pits. I tried to use them in a smoothie, shattering my blender and making a huge mess. And I couldn't even drink the smoothie, because it had pieces of pit in it :/
'Culinary Slumming'
poutine. the stuff may have been introduced to me during those late nights in college, but it's good stuff. and the fact that it's pretty much unavailable in nyc makes it that much more desirable.
'Culinary Slumming'
McGriddles - Butter Rum Life Savers - Cape Cod salt & vinegar chips - Ben & Jerry's Cake Batter ice cream - Sugar Babies - those red Zingers with coconut topping - and I love me some cheap fish sticks with ketchup...
'Culinary Slumming'
I forgot two of my biggest guilty pleasures. I LOVE to take dill pickle spears and make a line of ketchup along the top edge of the pickle, then eat and repeat. My new husband walked in on that one about a month in. Embarassing! Amazingly, he is still with me. Also buttered, mashed potatoes mixed with either corn or peas. My stepmom used to be revolted by this. Made me want to do it more BTW! What a great topic!
'Culinary Slumming'
I'm so relieved to see all the posts about fluffernutters and deviled ham. I love those!
I have some others like:
~a grinder made with way too much salty, cured meat/cheese/oil and vinegar
~hot, salty fries dipped in a milk shake or frosty
~deep fried hashbrown patties
~crunchy cheetos. Orange crack, lol! Yup.
~lil smokies simmered in bbq sauce
~chicago style hotdogs
~fair food of most any shape or form
~Chinese food
Every now and then nothing will do besides one of the above!
'Culinary Slumming'
@gypsykid, you definitely read my mind! My cousin and I thought we were the only wackos who loved that combo!
~Pringles, Cheetos, Fritos & Funyuns (you get the gist)
~Chocolate Pop Tarts
~Big Mac (side salad and Iced Tea on a good day - fries and Coke on a bad day)
'Culinary Slumming'
i love to mix a bag of m&m's (plain, peanut, or peanutbutter) into a bag of that white cheddar popcorn. sweet and salty together is delicious
'Culinary Slumming'
Looks like I am a little late to the party! It's been a little hectic for me lately..
Here's what I can be guilty of:
~Five Guys: I should be a shareholder
~Cream Cheese: I have a thing for it and mostly all kinds. I love it on or in anything. Just don't like it if jalapenos are involved.
~Sour Cream: I just have to have it. Can't think of weird circumstances when used...wait does having it with steak from time to time count?
~Velveeta Mac and Cheese: Just have to once in a while
~Queso Dip made with Velveeta: don't make it (I'd probably gain 100 lbs if I did) but will eat at parties
~Good French Fries
~Pop Secret Sweet n Salty
~ColdStone Creamery: It's been since the summer but man, I LOVE it there.
~Crab Rangoon and General Tso's Chicken
~Bobbies: A Delaware Fave!
~Bottled Salad Dressing: Newman's Own Light Bals Vin is good!
~Kettle Cooked Potato Chips: Sooo good. Love that added crunch.
I have enjoyed reading this thread! It's a great one. :-)
'Culinary Slumming'
@fuuchan: I used to get them for breakfast when I was little, and I would always let them get stale on purpose because I loved ripping into them with my teeth. I'm not supposed to eat deep fried stuff anymore, but they haunt me.....I'm totally with you on the tostitos lime chips, something about that coating of slightly sour powder.
I forgot to add: Chef boyardee ravioli, and wendy's fries dipped in frosty.
'Culinary Slumming'
Oh, man, I'm guilty:
- a burger from anywhere but McDonald's
- a hot dog from the grill on a summer day
- potato chips
- cheetos
- Betty Crocker "warm delgihts"
- microwavable mac'n cheese
- Jacks' pizza
- fast food Chinese
- regular or sugar-dusted krispy kremes
. . . and now I'm hungry
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Serious Eats Gift Guide: Kids' Stuff
Posted by Linnea Covington, December 21, 2008 at 5:00 PM
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I made peeps once! They are so much better fresh than from the package. The fresh ones absolutely do not get better as they age though.