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Which Pasta Shape Goes with Which Sauce?
Har, har! I wonder if the previous commenters bothered to check out the link before being so dismissive. The pictures really are gorgeous, and many less-common types of pasta are listed...it's a nice bit of inspiration.
Tonight Is National Men Make Dinner Night
My partner makes dinner at least 2/3 of the time. Does he get the night off tonight? (Also, doesn't this just perpetuate the idea that men aren't generally expected to know how to cook for themselves? I don't know about the rest of you, but I considered lack of willingness to cook to be a giant dealbreaker in a man.)
America's Heroes, Grinders, Subs, and More
@Just Nancy: Hey, I'm up for sriracha on almost anything. But it's weaksauce on bahn mi. AND it deprives you of the pleasure of hot hot hot hot quenched by nibbling on a more pate-and-veggie edge until you're again prepared to be possibly surprised.
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"There's really no need to spend $100 on a single, hand-blown, crystal wineglass if you are going to put $10 wine in it."
Why are you swallowing this line of snobbery, Ms. Harkness, when it is antithetical to your excellent website? I don't need to tell you that there's plenty of excellent $10-15 wine, and that there's a lot of dreadful and overpriced $40-60 wine.
I agree that plastic is a terrible way to taste wine. But guidelines like "spend as much on a single glass as you would a bottle" just serve to perpetuate the idea that you need special equipment and a mysteriously refined palate to be enjoying wine "correctly."
(And I can't help but smile to think of the wonderful table wine I've drank from cheap cafe glasses. Though I'm sure Riedel would like modest French cafes to spend more money on his stemware, too.)