Serious Eats: surplusj's Profile

This cake is fine, I guess, but it tastes very much like Passover cake. It's neither sweet nor rich, but really, it has that Passover cake flavor. Not a great association.

And would someone at Serious Eats please fix the recipe! I assume the measured butter and cocoa powder are only for dusting - which is not how I usually see greasing/dusting ingredients listed in recipes! - and there's the flour typo, which I think should be butter.

But yeah, this cake is really unexceptional, and, even for a healthy, grain-free recipe, not really worth putting on a food blog. Toasted with butter the cake's okay, but cake doesn't need that treatment; bread does.

surplusj at 10:14AM on 01/22/11

From Serious Eats

Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta

Never! Yet...

surplusj at 4:31PM on 12/13/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

French toast with American cheese.

surplusj at 5:36PM on 12/08/10

From Serious Eats

Cook the Book: 'Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies'

Oreo truffles!

surplusj at 2:16PM on 12/03/10

From Recipes

Cakespy: The Pumpkin-Apple-Pecan Pie

Do the aluminum foil dividers make slicing difficult?

surplusj at 4:32PM on 11/19/10

From Serious Eats

Lithuanian Coffee Cake from Claire's Corner Copia in New Haven, CT

Isn't Claire's recipe for this cake in one of her cookbooks?

surplusj at 2:59PM on 10/27/10

From Serious Eats

Cook the Book: Barefoot Contessa, 'How Easy Is That?'

Simple sauteed Brussels sprouts.

surplusj at 3:42PM on 10/25/10

From Serious Eats

Cook the Book: 'Fresh from the Market'

Brussels sprouts!

surplusj at 3:03PM on 09/13/10

From Sweets

Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'

Florence, bless its heart. Though the soft-serve in the train station - hazelnut soft serve! - might have been the most memorable there.

surplusj at 4:41PM on 08/04/10

From Serious Eats

Cook the Book: 'Put 'em Up!'

Do popsicles count? Popsicles!

surplusj at 4:22PM on 07/26/10

From Serious Eats

Cook the Book: 'Farm to Fork'

Probably carrots from my grandfather's garden. I was ten or eleven. They blew my mind. They tasted like CARROTS. I had no idea.

surplusj at 3:40PM on 07/19/10

From Serious Eats

Ed Levine's Serious Diet, Week 123: Why Does Making a Salad Seem So Hard Sometimes?

What about cooking vegetables rather than putting them in a salad? That way you can prepare them ahead of time if you want, and they're tastier, so more appetizing. Salad's good and all, but some roasted kale is infinitely more appealing, and much more likely to motivate me to make it.

surplusj at 12:18PM on 06/11/10

From Serious Eats

Cook the Book: 'The Book of Tapas'

The little mushroom thing at Otto. There is something magical about them.

surplusj at 2:08PM on 05/26/10

From Serious Eats

Providence, Rhode Island: Where to Eat on College Hill

I haven't been in a couple of years, but I was always a fan of Antonio's for pizza. More for the weird slices - tortilla, tortellini - than quality traditional pizza, but damn it's good.

Also, giant cookies at Meeting Street Cafe? No?

Yes.

surplusj at 5:36PM on 05/19/10

From Recipes

Eat for Eight Bucks: Spring Turnip Salad

I really like this column, but I think that the list of pantry ingredients on this recipe really stretches the idea of those items not contributing to the meal's cost. Oil, spices, even flour, sure. But yogurt? Fresh herbs? The entirety of a cornbread recipe? Calling this a $6 recipe without taking any of those (pricey, perishable) ingredients into account feels like a cheat.

surplusj at 2:47PM on 05/19/10

From Serious Eats