Serious Eats - seriouseats.com

Hi, I'm threeForks. threeForks is a play on "three quarks for muster mark" from Finnegan's Wake, which my dad suggested would be a good name for my food blog. See, I'm a 25-year-old physics grad student who happens to be slightly obsessed with food, so I got a secret (nerdy) kick out of the indirect reference to quarks. These days, I dropped the muster mark bit, but threeForks stuck, and seems to work well enough.

I live in Connecticut, and am anxiously waiting for the farmer's market to open. In the meantime, I shop at a zillion different places for as much locally-produced stuff as I can find and afford on a grad student's budget, and spend entirely too much time coming up with new and exciting recipes to try. I travel a lot, and my partner's Australian, so I'm essentially up for experimenting with any cuisine possible. SE is a great source of inspiration, and I really appreciate the all the work that goes into it!

This is, hands down, probably one of my favorite ways of cooking brussels sprouts. I occasionally throw the end results into some kind of simple pasta with sausage, peppers, and asiago, or just eat them straight from the pan. Yum.

Chocolate. Always chocolate.

i love sardines right out of the can. i eat one can everyday and i savor it.
delicately picking out the bone and eating bite by slow bite... i practically lick the can.

i've discovered that in order to get good sardines you've got to pay for them. the cheap ones have more of a fishiness that i don't like. i buy norwegian brislings. mediterranean style is my favorite. i've discovered that everyday i actually feel better after i eat them. they really help me stay alert for the rest of the day. i felt an instance high after the first time i ate them, so i've been hooked every since.

i've tried doing recipes and mixing them in salads but honestly, i love em plain and that's how i only eat them from now on.

guess what I make a living out of them. I do product development for a certain brand in asia. But eversince I started working on it, I stopped eating them at home. C'mon give me a break, they're everywhere at work. =) I want to eat something else. lol.

I'm not sure if you're familiar with fried sardines but they're great on toasts and on rice as well. One can eat it right off the can or bottle (yes, there are bottled sardines). But for the tomoto sauce based sardines, I'd rather heat them first and add some lemon or a bit of soy sauce.

Bro recently made these avocado eggrolls for a party. They are wonderful. We didn't use a sauce - no one noticed :D.

Whip 'em up and bring 'em down to the party!!

Mrs. L, a, ahem, 40 something (at least for two more weeks) who is just learning to cook and dealing with the fact that I own over 500 cookbooks (over 400 that have never been cooked from!). I live in San Jose CA and I see dead people for a living (no really, I manage a cremation business). I love serious eats to help me find out what's going on in the food world and to make me feel even more behind cuz I cook recipes I see here rather than open up one of my many cookbooks!

Hi,

I just found this wonderful site -- I found a link at FoodNetwork.com. I live in New Hampshire, love cooking and experimenting with new types of dishes. As a cook, I've gone from a repeating 15-20 dishes to new dishes everyday (or so).

I'm particulary found of Ellie Krieger's Healthy Appetite, Ina Garten's Barefoot Contessa.

I also collect cookbooks - and my favorite right now (non-FoodNetwork) is Gordon Hamersley's Bistro Cooking At Home. Gordon owns a local Bistro in nearby Boston.

Looking forward to a long association with you all!