An unhappy law student, unabashed glutton, and aspiring chef, Adele is an avid reader of food blogs who started her own as a way to procrastinate during class.

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  • Location: Boston, MA
  • Favorite foods: Will eat almost anything - the line is currently drawn at balut. Would really rather not eat peanut butter, tempeh, or seitan unless absolutely necessary.
  • Last bite on earth: Fugu.

Latest Comments

When Is It Socially Acceptable to Share Food?

If we're friends, I'll gladly offer you a taste of what I order. I might even ask you for a taste of yours. But come after my plate uninvited, and yes, you will end up with a fork stuck in your hand.

Cook the Book: 'Almost Meatless'

Ceci in umido - chickpea stew with a little pancetta for flavoring.

Culinary Rule Breaking

I frequently bake without measuring - I just eyeball the measurements. I figure that people have been baking for far longer than standardized measurements (and regulated ovens) have been around. So far, it's worked out just fine.

Green Eggs and Ham (And a Side of Kitsch) at The Friendly Toast in Portsmouth, NH

I remember this place! The sweet potato fries with sour cream and brown sugar are great.

I make a great ____, but I won't eat it.

I dated a guy in college who didn't eat any simple carbohydrates - no flour, no rice, no potatoes, and no sugar. I baked him a few flourless, artificially sweetened desserts I wouldn't have touched with a ten-foot pole. (He ate them. He liked them. I should have guessed that the relationship wouldn't work out.)

I also picked up a recipe for key lime pie with an ingredient list that calls for Cool Whip and sweetened condensed milk. It gets rave reviews, but I feel vaguely guilty every time I make it.

Beets on a Burger

I grew up in Australia, and I love beetroot. Particularly on burgers with a fried egg. The American aversion to beets has always baffled me.

Cook the Book: 'Fat'

Pork belly braised in port wine. If you're not going to eat the fat, there's no point in cooking pork belly at all.

'American' foods people from other cultures like and dislike

I grew up in Australia, came to the US for school.

I found a lot of the processed foods bizarre - I thought cheese in a can was some sort of joke until I actually saw it in the supermarket. Fluff definitely didn't taste as good as children's books suggest.

New England seafood dishes were a mixed bag. I liked clam chowder, but I remember being pretty horrified when I ordered a seafood platter and *everything* on it was fried.

@ shazza - I found the peanut butter obsession weird, too. I ate peanut butter on sandwiches occasionally as a kid, but Nutella sandwiches were so much better. :)

Vegan desserts

Apple and raspberry crumble, topping made with quick-cook oats, margarine and your choice of sweetener. (I like honey myself, but I can't tell if it's on your list of no-no's.) Your boyfriend can top it with ice-cream if he insists. :P

Cook the Book: 'Olives and Oranges'

Fries. (Particularly when I can get away with adding them into my sandwich, as in the French greque-frites.)

I use twice as much of ____ when I cook

Basil, garlic, lemon (in desserts), booze, chocolate, butter... there's a very scant handful of recipes that I can't resist tweaking when I make them.

Food curiosity

I would love to try real Southern BBQ. Unfortunately, I don't really know anyone in the South, and from what I gather, you really need a local to take you to the good places. :)

I have tons of Za'taar... help!

I'll bet it would make for really interesting roast chicken, served with a cucumber and yogurt sauce on the side.

homemade pasta: worth the time, trouble and storage space?

I make fresh pasta regularly, using a hand-cranked machine. As long as you're not making stuffed pasta, it's about as time-consuming as baking a cake.

Comfort food

I like polenta with cheese and poached eggs on bad days, but on days when I've run out of even the energy to cook, it has to be a giant bowl of plain pasta with a terrifying quantity of melted cheese.

Cook the Book: Lidia's Italy

Penne alla vodka. It's incredibly simple, but people are always impressed.

Favorite Sausage?

I'm with brooke29 - have yet to encounter any sausage I've disliked. I particularly like the more unusual varieties like andouillette (tripe sausage) and boudin noir (blood sausage).

Desert Island Food

Can I have multiple courses? Give me a bowl of mixed olives and some freshly grilled sardines to start. Then I'll take a mile-high sandwich on good Italian bread, spread with pesto and stuffed with roasted peppers and onions, grilled zucchini and eggplant, thick slices of fresh buffalo mozzarella, and paper-thin slices of prosciutto. Raspberries and cream for dessert. I'd also like a nice Chianti to go with the meal, and espresso to finish.

What's the deal with 2nd Avenue Deli?

I was there in February with my sister on a Saturday afternoon. It was crowded and there was a queue out the door, but service was quick and attentive. We had chopped liver, pastrami, matzo ball soup, and fries. The fries were pretty terrible, but everything else was great.

Cooking with Offal

D'oh. I completely forgot the obvious... chopped liver!

Cooking with Offal

Offal! Yum. :)

Beef tongue is fantastic hot or cold, and makes amazing sandwiches on rye bread with whole-grain mustard and pickles. It's a little disconcerting to prepare (it looks like a tongue) but it tastes quite similar to brisket, beefy and a little fatty. Joy of Cooking should have some good recipes; there was also an article on it in the NYT a few months ago.

Veal sweetbreads, provided you can find them, are magical morsels of deliciousness. Pan-fry gently and serve with a butter-lemon sauce and chopped parsley.

And bone marrow is also delicious, if you can get big shank bones. I believe the NYT has a Fergus Henderson (author of "Nose to Tail Eating") recipe for that.

Whatever happened with...

@LoCo - Great thread topic!

I was wondering if chisai's dilemma would have a happy ending. Glad to hear it did. :)

What to cook/eat when you're tired and stressed?

I'd go for something warm and stewy with beans. Tex-Mex stew. Italian bean soup. Easily made in giant batches, easily frozen. And high in iron, too. :)


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