illustrator with a coupla young boys (future foodies) and a wife of 14 years. we cook 95% of what we eat. the youngest (6) made pumpkin ice cream for his October birthday. ...and the oldest will try anything you put on his plate.

  • Location: Boston Area
  • Favorite foods: wellington, steak au poivre, game, roasted veggies. rustic stuff. homemade rabbit or seafood paella over an oak fire. we cook on a BGE.
  • Last bite on earth: wild mushrooms stuffed with wild mushrooms in a wild mushroom sauce, served on a bed of wild mushrooms. with a great red wine

Latest Comments

Congratulations to the SE Pumpkin Carving Contest Winners

Hey! thanks for the good news this morning! I appreciate the nod and the prize. Can't win them all, and I admit my work this year wasn't exactly "food oriented", so it's no problem with me that you decided to spread the love this year. Truthfully, I don't do the pumpkin for props or prizes, anyway, but because my kids are pretty into it, so I'm not disappointed that I didn't take the big prize. Congrats to "Pomme" on the spaghetti monster.

Thanks too to the folks who are giving my carving a little praise.

If anyone is interested, I made a 360 degree 'flash' file that allows you to click and drag and see all the way around the pumpkin, and to tilt it (to see the ufo on top, for example). here >

here's a cheesy halloween movie, too, showing it a bit more like it is in "real life">¤t=Last_Voyage_of_the_Recompynse.mp4

thanks to pgym for your 'enthusiasm'. my first fan! hahaha

thanks again, seriouseats. I appreciate the props

Everything You Need to Know to Carve a Perfect Pumpkin

heck, don't even cut a lid in the first place. cutting a hole in the bottom keeps the pumpkin in picture-perfect shape. if you use a candle (instead of electric light) , you can make a vent hole or two behind the stem

Winners of the Serious Eats Pumpkin Carving Contest

thanks guys. after narrowly missing out last year, i feel redeemed! lots of tough competition out there. i know perhaps the editors are trying to steer it to a decidedly 'food' related entry, but don't forget, these carvings everyone did are done in food itself. like frosting a cake, maybe, where the food is the medium, without the "story" or idea itself necessarily being about food. that's what i like about doing them, anyway. trying to turn the limitations of the pumpkin itself into it's strengths: the ability to carve to different depths.

also glad i included a pic of the pumpkin with the room lights on, so you could see it was really just a pumpkin, not a drawing. i appreciate you sorting that out. would hate to be DQ'd for a non-pumpkin entry when it really was a pun'kin after all.

for what it's worth, i was lucky enough to score the 2nd place chef's knife last year, and it is one heckuva great knife. heavier by FAR than most german knives at the same price, and really well balanced and great to use. it's my favorite knife in the everyday kitchen.

looking forward to the starter set!

thanks again. i was sweating it, frankly. seems the level of competition goes up ten-fold every year. i may retire. it's getting nerve-wracking!

Old-Time Eastern North Carolina Barbecue Sauce

great remarks, and the recipe is spot on. As a yankee, i grew up with sweet sauce. But the vinegar barbecue sauce is the way to go with Pulled Pork.

but there was one minor faux pas (among foodies, anyway).... the headline "Grilling: North Carolina Vinegar Barbecue Sauce".

viz: >grilling has nuthin to do with barbecue! You grill a steak, but you barbecue ribs (or pulled pork, etc.).

Sure, it's pedantic to point it out, but you'll gain a little 'Q street-cred from knowing the difference...