Recent Comments

From Slice

Pizza Flavored Steamed Buns: Stupid, or Genius?

We've had this even much better one in Japan for at least 25 yrs.

From Serious Eats: New York

First Look: Dominique Ansel Bakery

Canelé looks horrible. The real canelé should not have that huge hole like that. There should be tiny holes on the bottom part. Also, their macarons were really bad.... so hard and crunchy! He is a French and should be ashamed of it. I loved the store though.

From Recipes

Black Bottom Peanut Butter Mousse Pie

I have a question about the peanut butter. What do you mean the separated kind? Can you tell me which peanut butter you use? Does skippy work? Thanks.

From Serious Eats: New York

Win Tickets to 'Farm to Film to Table' at NYC Food Film Festival

the small one on 57th St & 9th Ave. In summer time, the one of the farmers has the best white peach I've seen in NY, and one of the produce farmers has the best corn in NY. The best kept secret farmers' market.

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Recent Posts

From Talk

Where to buy Brazilian food ingredients

From Talk

Brazilian food, moqueca

From Talk

Gae Jang-spicy raw crab in K-town, Manhattan

From Talk

Belle rouge chicken from violet hill farm

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Recent Favorites

From Recipes

Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

From Recipes

Homemade Conversation Hearts

From Recipes

Serious Salads: Kale, Apple and Pancetta Salad

From Recipes

Homemade Sriracha

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Recent Quizzes

From Serious Eats

thebirdie got 30% correct on How Much Do You Know About Barbecue?

From Serious Eats

thebirdie got 100% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

thebirdie got 12% correct on How Much Do You Know About Regional Sandwiches?

From Serious Eats

thebirdie got 20% correct on How Much Do You Know About Food TV and Its Personalities?

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Recent Comments

From Slice

Pizza Flavored Steamed Buns: Stupid, or Genius?

We've had this even much better one in Japan for at least 25 yrs.

From Serious Eats: New York

First Look: Dominique Ansel Bakery

Canelé looks horrible. The real canelé should not have that huge hole like that. There should be tiny holes on the bottom part. Also, their macarons were really bad.... so hard and crunchy! He is a French and should be ashamed of it. I loved the store though.

From Recipes

Black Bottom Peanut Butter Mousse Pie

I have a question about the peanut butter. What do you mean the separated kind? Can you tell me which peanut butter you use? Does skippy work? Thanks.

From Serious Eats: New York

Win Tickets to 'Farm to Film to Table' at NYC Food Film Festival

the small one on 57th St & 9th Ave. In summer time, the one of the farmers has the best white peach I've seen in NY, and one of the produce farmers has the best corn in NY. The best kept secret farmers' market.

From Recipes

Dinner Tonight: Dan Dan Noodles

@njkori, thanks. I'm sure I can find it at Kalustyan's too. But, chinatown is much cheaper and I don't need to pay for the shipping as I live in Manhattan.

From Recipes

Dinner Tonight: Dan Dan Noodles

Do you know any specific store in Chinatown where I can get Sichuan peppercorns?

From Serious Eats: New York

Fast Food International: Jollibee

Do you really need to talk about fast food chains at serious food??

From Serious Eats: New York

Fast Food International: The Best Chocolate Cake in the World

This was actually one of the worst chocolate cake I've ever eaten in my life. Way too sweet....I don't taste chocolate.

From Recipes

Seriously Asian: How to Make Mochi by Hand

I don't know who made these mochi. But the real mochi have to be smooth outside like when you make a dough you say, "baby's bottom". The surface of these mochi are cracked and these are not great examples.

From Serious Eats: New York

Sugar Rush: Olive Oil Cake and Riesling Poached Pears at Terroir

Why is Riesling poached pear is red color? They must use other wine or add something to get the color. Has anybody thought about it?

From Serious Eats: New York

The Best Chocolate Chip Cookie In New York City

I understand what you are saying. But, if they are selling the cookies in a cookie jar or in a package, from next time, you should avoid them. Because we can never replicate the same experience.

From Serious Eats: New York

The Best Chocolate Chip Cookie In New York City

I've eaten them all. But, I have no idea how some of them got into top 10. I don't think it's fair to judge the cookies baked freshly everyday and the cookies baked, who knows how long ago, and kept in a cookie jar or plastic bag, who knows how long. The latter taste stale. You guys are not making this fair. I tell you which one. Alice's tea cup, Yura on madison, Blue Ribbon bakery are really bad in the top 10. Also, even the same cookie taste completely different just out of the oven and cold one. I'm sure you know about this though.

From Talk

good margarine

Thanks for the warning. My friend's lactose intolerance is so bad that she can't even take lactose free milk if she drinks it a lot. According to her, it says "free", but it's 99%.

From Talk

good tortilla

I know, I usually make everything from scratch. But, I just don't use tortilla that often.

From Talk

good tortilla

The one at integral yoga sounds very yummy and different from others! I appreciate for all your info!

From Talk

good margarine

Unfortunately, some ppl have severe lactose intolerance.

From Talk

good margarine

I'll let my friend know. Thanks, everyone for the info!

From Talk

good tortilla

Thanks for your suggestions! I appreciate it. I'll try them all.

From Serious Eats

Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass

I'm so sorry. I had to put my dog to sleep about 1 month ago also. I feel your pain.

From Serious Eats

Taste Test: Milks Not From a Cow

Whoever tasted soy milk don't know real soy milk. Edensoy is the REAL soy milk in the market in US. The rest of them taste like water to me. Silk is made to American's taste!! I wish you could taste much better soy milk sold in Japan. You'll change your mind.

From Recipes

Seriously Asian: Hooked on Udon

I know, I have the book too. But, the flour in US and Japan are different. I've lived here for 20 yrs and have plenty of experiences with the ingredients here. My guess is that they added yolks to make it easier for Americans to get the texture. You can believe that's Udon, but, if you want to be authentic, we, Japanese don't call that UDON, and the shape is not UDON either. As I said, it's Kishimen. I see so many things like that in Japanese food here. But, Japanese do the same thing too in Japan. Their pattie for the hamburger is basically a meatloaf. They put eggs, bread crumb, some vegetable, etc. I'm just to trying to tell you the authentic Japanese. I hope you understand.

From Recipes

Seriously Asian: Hooked on Udon

I'm a native Japanese. I have the book, Japanese Cooking: A Simple Art, and Shizuko Tsuji was a highly respected person. However, we NEVER put egg yolk in Udon dough, period. Sorry. This is not Udon noodle. And we have to knead Udon dough REALLY well. In Japan, when we make it, we step on it and knead it. (Of course, we cover the dough with a plastic bag. ;-)) That's why your noodle was not chewy enough. Also, this shape of the noodle is called "KISHIMEN", not udon. I needed to let you know.

See more comments by thebirdie »

Recent Posts

From Talk

Where to buy Brazilian food ingredients

From Talk

Brazilian food, moqueca

From Talk

Gae Jang-spicy raw crab in K-town, Manhattan

From Talk

Belle rouge chicken from violet hill farm

From Talk

good tortilla

From Talk

good margarine

See more posts by thebirdie »

Recent Favorites

From Recipes

Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

From Recipes

Homemade Conversation Hearts

From Recipes

Serious Salads: Kale, Apple and Pancetta Salad

From Recipes

Homemade Sriracha

From Serious Eats

The Food Lab: For The Best Buffalo Wings, Fry, Fry Again

From Recipes

Ginger Beer

From Recipes

Bananas Foster Pie

From Recipes

Honey Biscuits

From Recipes

The Best Vegetarian Bean Chili

From Recipes

Homemade Butterfingers

From Recipes

Potato Doughnuts

From Recipes

Vegan: Fried Eggplant Sandwich with Eggplant Mayo

From Recipes

Vegan Mayonnaise

From Recipes

No Knead Pizza Bianca

From Recipes

Vegan: Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew with Ginger)

From Recipes

Steak with Caramelized Onion-Jalapeño Sauce

From Recipes

Cooking Light The Complete Quick Cook's Roasted Cauliflower, Chickpeas, and Olives

From Recipes

Homemade Jell-O Style Chocolate Pudding

From Recipes

The Best Basic Guacamole

From Recipes

DIY Orange Bitters

From Recipes

Sweet and Sour Sauce

From Recipes

Pork Cheeks Braised in Tomato Wine Sauce

From Serious Eats

Egg in Toast: What Do You Call It?

From Recipes

Microwave Chocolate Cake in a Mug

From Recipes

Cook the Book: Almond Brioche Toast

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Polls

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Quizzes

From Serious Eats

thebirdie got 30% correct on How Much Do You Know About Barbecue?

From Serious Eats

thebirdie got 100% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

thebirdie got 12% correct on How Much Do You Know About Regional Sandwiches?

From Serious Eats

thebirdie got 20% correct on How Much Do You Know About Food TV and Its Personalities?

From Serious Eats

thebirdie got 37% correct on How Much Do You Know About Breakfast Foods?

From Serious Eats

thebirdie got 87% correct on How Much Do You Know About Vegan Substitutes?

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