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Grilled Chinese Eggplant

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Recent Comments | Response to Comments

From Talk

Unembellished foods

corn on the cob
no butter, salt or pepper
nada

From Talk

Chicago - there for 3 days. Where do I eat?

I had the chef's tasting menu at TRU and it was dee-licious
It was A LOT of food so go hungry

From Talk

I would like to win a life-time supply of _____

blood orange marmalade from sarabeths
illy coffee
capo giro gelato

From Talk

Best weird taste combinations?

i once saw someone squeezing lemon juice on barbecue chips. I was skeptical but when I tasted it, it was not bad. (I never re-created the combo on my own...)

From Talk

Great Gelato. Not Ice Cream. In the U.S. Where? Whose?

capo giro in Philly
hands down the best - even better than many places in italy itself

From Talk

Can't-miss restaurants in D.C.?

two amys
citronelle
central
maestro
heritage india
komi
restaurant eve
not in that order

From Talk

What 3 comfort foods do you always have on hand?

astarte - rice with fried egg on top and soy sauce is my ultimate too. I had it the last 4 months of my pregnancy with twins

one other is cellophane noodle soup with lots of ginger.

From Talk

How do you make the perfect mashed potatoes?

My daughter has discovered Yukon Golds so we use those now, but usually we use russets. Cut them in half and bring to a boil in salted water. When done, drain, remove to a plate, and turn heat down to low. Place each half of potato into a ricer (cut side down), and squeeze the potato into the cooking pot on low. After all the potatoes have been riced, keep sitrring until the bottom of the pot begins to get a thin layer of stuck potato. Add butter (and cheese if using), mix together then add the salt, pepper and milk.

The trick of driying out the potatoes in a low heat pan is from Julia Child.

Yukon Gold or Russet
Unsalted Butter
Whole Milk
Kosher Salt and Black pepper
Optional:
Goat Cheese, Feta, Parmesan, Roasted Garlic

From Serious Eats

Mario Unclogged: How to Sauce Pasta

@Tommasino: if American pasta can't be called pasta because we put too much sauce on it, then our pizza can't be called pizza, either. Our pizza in no way looks like what is served in Italy. Much different than how our pasta compares.

From Serious Eats

Mario Unclogged: How to Sauce Pasta

Sigh.....Am I the only human in the world who thinks Mario is nothing but a completely self absorbed buffoon overcompensating for something in his life? He is absolutely my least favorite chef. He's a boring pompous, yes I'll say it again...BORE. And your little orange clogs complete the picture. In honor of you Mario tonight I think I'll make a spaghetti CASSEROLE! Mario, Mario, why are you clutching your chest? Are you okay? You've lost a clog!....

From Talk

I would like to win a life-time supply of _____

a lifetime supply of filet mignon would be the greatest. perfect for BBQ's. cooked medium rare. best cut of meat there is, no question.

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

Thank you all for participating! The winners this week are: ghinson, lisargold, LIRC, Provey, and AlbinoRockstar. You will also be notified by email.

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

Favorite grilling sauce is Veri Veri Teriyaki by Soy Vay. Good on beef, chicken...Even though it's the same sauce, it makes the proteins taste different.

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

I love using lemon-pepper. It works on chicken, steak and grilled veggies.

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

Olive oil and fresh lemon juice with zest of lemon also

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

Olive oil and garlic - I love garlic on everything.

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

Salt because it just makes everything taste better.

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

McCormick Grill Mates Montreal Steak -- I see a lot of other people agree. This is hands down the best seasoning blend I have found. I use it all the time!

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

I like to try all kinds of marinades, but a favorite easy one we often use is olive oil, soy sauce, citrus juice (a fresh lemon or lime, squeezed), and crushed garlic. Yum!

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

My favorite grillng condiment is not really a condiment, but, for me, a necessity. I love to side-grill vegetables. Something about the flavor of the char-grilled vegetables just spells S-U-M-M-E-R for me. Thanks for this opportunity.

Recent Posts

From Photograzing

Grilled Chinese Eggplant

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About thegreatlumpia

Website:

Location: Just outside DC

About: so many recipes so little time

Favorite foods: cheese, gelato, fried chicken and...pork!

Last bite on earth: fried chicken