• Website
  • Location: Baltimore, MD
  • Favorite foods: Fall food. Squashes and roasts and caramels and the caramelized. Custard! Jumbles of flavors. Fresh salads and veggies.
  • Last bite on earth: I imagine this would very much depend on the circumstances of my demise.


    Fresh caught salmon grilled over a flame, all crispy and fatty and burnt at the edges and soft in the middle.

Latest Comments

Food Terms that should be banned from the media

I just read through all the comments, and I realize now that mine should have been a general comment, and not just directed at ByrdBrain.

And seriously, I don't care whether or not anyone uses the word za. I've also never understood how one could work it into a sentence comfortably. I just want them to keep it in the Scrabble dictionary.

Food Terms that should be banned from the media

@ByrdBrain, please don't take away my za! I need it for Scrabble.

Super Bowl Giveaway: Wings and More from Rack and Soul

I don't really follow football, so I'll probably flip a coin on game day. Or ask my little brother who to cheer for.

7-Layer Dip Showdown

@dbcurrie, my money's on "the people who liked the canned version really liked the canned version. That, or the non-voting 66% of the party preferred the canned version. Maybe there is a larger, general correlation between canned food consumption and voter turnout. I smell a conspiracy theory!

Cakespy: Groundhog Day Cake

@charm city: Ah, I see... I am bizarro you, geographically speaking.

Cakespy: Groundhog Day Cake

@charm city: Wait, you're not a Baltimorean??

Why the lack of contributor profiles?

I hear what you're saying, tho, @whyuseafork. Even with the little blurbs on the article, it's kind of like, why does this person's name link to a page if there's nothing on it? It feels kind of like a missing feature to me.

That said, I have not filled out the 'about me' portion of my own blog yet, so I'm not really one to talk. Maybe I'll start working on that...

The Best Oatmeal in NYC: The 2011 Edition

I totally second the 'wichcraft comment. But I think it was mentioned in the 2010 Edition. Does that disqualify it?

Birthday Menu Help- Salmon seasoning

Hmmm... I much prefer just S&P, then grilled over a fire, charring the delicious skin, but... I grew up in Alaska and when my dad would serve salmon from the freezer and not straight from the river, we usually doused it in a sweet sauce, like a teriyaki or something molasses-y with ginger. My little brother likes to stuff a section of salmon with onions and throw some bacon on top and cook it that way. (pic) He loves this, but I have never tried it.

Hope you find something you like!

Boiled Water Recipe

I am trying this recipe right now and must say that I made the same decision to be safer than sorry as @retrpga;. I think we both may have made a mistake. Is the water supposed to disappear and leave only silt? Did I add too little water? Perhaps I should have been stirring it? I had no idea that dirt is nothing more than boiled water! Learn something new everyday, I guess!

Also, should the aluminum core of my Farberware pot be melting and pooling on the stove? How long does the aluminum melt for? Will it, too, disappear? Serving suggestions?

Winter Drinks With Will: Hot Buttered Mai Tai

Doesn't vinegar dissolve eggshells? Can you just remove them that way, since you'll be pickling them anyway?

{digital grains of salt for the taking}

This theory is based on a hazily remembered ninth grade biology demo.

Must-visit hometown haunt bucket list

Before I was born, when my dad was in his twenties, he had long hair, rode a motorcycle, and worked construction in Florida with his brothers.

Since then some of that has changed. When my dad reminisces about those days, he often mentions a place he calls Dirty Ernie's, but that everyone else in the world just call's Ernie's, because that's it's name. The adjective was added, he says, because it was a dive and kind of dirty inside with philosophical quotes glued all over the walls. And, you know, cuz it rhymed.

The story goes that after a long day of work, he would go there and eat huge portions of conch chowder and bimini bread.

Apparently, ownership of Ernies has changed. My dad says the food isn't quite the same, and it has been cleaned up and jazzed up quite a bit. And my understanding is that the supply of conch in the world today is very different than forty years ago. That said, I think this place still qualifies as a hometown haunt for my dad, so I thought I'd throw it into the mix:

Ernie's BBQ, Ft Lauderdale, Florida

Condiment Confessions

@eaguk - I am so with you on that Subway chain smell! I used to walk dogs for a living, and one of my clients lived in an apartment above a Subway franchise. I couldn't do that. I couldn't live in an apartment that smelled like that bread all day long. No other bread in the world smells like that. I can understand how someone could like it or generally have positive associations with it, but if they didn't, then, like it is for me, it is this totally alien and specific scent produced by whatever chemicals they put in their bread. What is that all about!? I mean, shouldn't it just smell like a regular bakery? What mad science is behind this?

Condiment Confessions

Oh dear, I take it back.

Last year, with high hopes, I made caesar dressing, using bacon grease as part of the fat. (see SE/FoodLab: Baconnaise) I disliked that. Bacon needn't be infused in dressing, nor in whisky neither. I'll take it straight up.

Condiment Confessions

I honestly can't think of a condiment I haven't liked.

Even when I want to not like a condiment... take chutney: something about chutney of any kind makes me look at it askance, but put it on my plate and I'll try it, and, despite myself, I always fall in love.

Disappearing recipe paragraphs

Also... I dunno if this is happening with other pre-new-recipe-system recipes, but I looked up the Mediterranean Flavors: Baba Ghanoush recipe, and most of it is just blank. Like, the most important steps...

Also, sorry if this topic is already being discussed somewhere... I have been away for a while...

MacGyver cooking tips?

@gindeejao, that reminds me, my dad had a paint stirrer drill bit that he kept in the kitchen, and he'd bring the drill in from the garage and voila! perfectly stirred peanut butter. It makes a great inversion blender and only costs a couple bucks for the bit.

macrobiotic in nyc?

I don't know that much about macrobiotic food and what it entails... but Caravan of Dreams on E 6th St is a Vegan and Live (raw) foods restaurant that's really tasty. And they have at least one menu item that specifically has "macrobiotic" in the name.