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From Talk

Need recipe using bittersweet chocolate

mousse! i'm 99.9% sure the recipe from america's test kitchen uses exactly 6 ounces of chocolate.

From Serious Eats

What Are Your Homemade Doughnut Secrets?

clean oil at the right temperature. and a creamy filling with booze, which will help disguise any errors.

i'm liking the cream cheese method though; yeast doughs are such a pain in my ass.

From Serious Eats

The Icing vs. Frosting Debate

icing is thinner and cracklier and is almost always too sweet.

frosting is thick and creamy and wonderful in correct amounts.

the only people who prefer icing to frosting are arsonists and liars. so there.

From Serious Eats

'Top Chef' Season 5, Episode 8: Unprotected Sex

i'm getting tired of this honoring the protein crap. you how you honor the baby lamb? DON'T FUCKING KILL IT. of course, i eat dead animal all the time, so i obviously have no respect for nature.

the fresh tomatoes were make me drool and long for summer.

was it just me, or was this episode a little too overloaded with the double entendres?

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apricot, pistachio & spiced chickpea orzo

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individual chicken pot pie

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Recent Comments | Response to Comments

From Talk

Need recipe using bittersweet chocolate

mousse! i'm 99.9% sure the recipe from america's test kitchen uses exactly 6 ounces of chocolate.

From Serious Eats

What Are Your Homemade Doughnut Secrets?

clean oil at the right temperature. and a creamy filling with booze, which will help disguise any errors.

i'm liking the cream cheese method though; yeast doughs are such a pain in my ass.

From Serious Eats

The Icing vs. Frosting Debate

icing is thinner and cracklier and is almost always too sweet.

frosting is thick and creamy and wonderful in correct amounts.

the only people who prefer icing to frosting are arsonists and liars. so there.

From Serious Eats

'Top Chef' Season 5, Episode 8: Unprotected Sex

i'm getting tired of this honoring the protein crap. you how you honor the baby lamb? DON'T FUCKING KILL IT. of course, i eat dead animal all the time, so i obviously have no respect for nature.

the fresh tomatoes were make me drool and long for summer.

was it just me, or was this episode a little too overloaded with the double entendres?

From Talk

How would you Praise the Lard?

@ elizabelle - it's totally true. butter is for baking, oil for the occassional saute, and lard all around.

to eat: lardo on fresh focaccia

chorizo: in a hearty lentil soup, if you're somewhere freezing like i am. or paella.

bacon: lardons in a warm bacon dressing on a spinach salad, with the bread on the side.

i am so envious.

From Serious Eats

In Season: Meyer Lemons

ooh, they would be so good replacing the orange in these.

or in lemon bars. or curd. or pie. or crepes with sugar. i love meyer lemons, can you tell?

From Recipes

Dinner Tonight: Ricotta Pancakes with Lemon Curd

if it weren't for all the egg yolks, i'd smear curd over everything i ate. my goal in life is to turn all fruits into curds, although so far i've only succeeded with mango-lime and passionfruit.

also, ricotta pancakes may be the best of all possible pancakes.

From Serious Eats

In Videos: Taco Bell Wedding

i hope they brought in some johnnie-on-the-spots for the blessed occassion...the standard taco bell bathroom isn't big enough to accommodate that many simultaneous chalupa consumers at once.

From Slice

Domino's Oven Baked Philly Cheesesteak Sandwich: No Cheese, No Steak, Lots of Bread

bleh. we just got dominos the other night - sometimes, it's all there is at 1:30am - and the Italian sandwich is just as bad.

and yet, i am addicted to the cheezy bread. i know it's not good, but it's so just garlicky and salty and umm...

From Serious Eats

Photo of the Day: Intense Freezer Burn

i love those ice cube trays, despite the number of times i've gotten my skin stuck to them and was forced to lose a coupla layers.

From Serious Eats

Does Molecular Gastronomy Make You Nervous?

skeptical in general, only slightly. skeptical of mustard ice cream, definitely.

From Serious Eats

Do Not Want: Dunkin' Donuts Egg White Flatbread Breakfast Sandwiches

the photos alone makes me sad. the innards look like...just yuck.

i'd rather eat a donut and run a mile.

From Serious Eats

Boston’s Flour Bakery Buns Are So Sticky, They Named Them Twice

holy jeebus.

i made cinnamon rolls last weekend, and they looked NOTHING LIKE THAT. i am doing something WRONG.

From Serious Eats

One Good Egg, One Good Idea

i'm totally with olga: you gotta poach the hell outta that bad boy.

but if i had two eggs?

From Serious Eats

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

sweet baby jesus on a rocking horse.

i actually attempted a paula deen recipe last week, just to see what it was like. i give you: chicken divan. i thought it couldn't get any worse. until i saw this.

From Talk

Good Stuffed Bell Pepper Recipe

mine's also veggie, although meat could easily be added. it's kind of mexican-y. and ditto cutting the pepper top to bottom, then you can really heap the filling in.

here it is.

From Talk

Favorite Outdoor Summer Apps?

holy crap, i LOVE pigs in a blanket, be they high or low-end. a gathering just isn't a gathering without pigs in a blanket.

From Recipes

Celebrating July Fourth with a Plop (Not a Bang)

my brother-in-law's polish grandma used to make spaetle-like dumplings with bacon and onion that she called "plopskies." and they were damn good, as this cake appears to be. yum.

From A Hamburger Today

What's the Best Cheese for Cheeseburgers?

it depends on what else is going on on the burger. with bacon, i like a blue. for a plain one, cheddar. with my husband's most excellent bourbon sauce (kinda like TGI Friday's jack daniel's sauce, but good), provolone all the way.

my current fav is this combo.

From Serious Eats

America's Best Ice Cream

capogiro is truly bananas. best gelato in the US.

but ciao bella? just okay. and no chintatown ice cream or labratorio di gelato in NYC?

From Serious Eats

Upgrade Your Cheese

prima donna is the BEST CHEESE EVER. get yourself some hearty, nutty bread, some quince paste or good honey and a hunk of prima donna and prepare to have your cheese world rocked.

From Talk

30th Birthday Barbecue

who doesn't like a kebab?

bone-in chicken, marinated the night before in some adobo seasoning and OJ - instant mojo chicken! leg quarters are cheap and tasty.

we had a big memorial day BBQ and i made a spicy pineapple relish that turned out shockingly well and was a nice fresh sidekick for the grilled meats.

From Talk

Birthday Cake

i like cake but not frosting, so i don't always love birthday cakes. that's why classic icebox cakes are THE BEST THING IN THE WORLD. i've been making them ever since i was little.

delicious touch: frangelico in the whipped cream. yum.

From Serious Eats

Do Not Want: Dunkin' Donuts Egg White Flatbread Breakfast Sandwiches

You're crazy!! iT's probably the ONLY breakfast that's healthy and has taste.I ate the turkey sausage it's 280 calories and 6g of fat. MCdonalds Egg Mc Muffin 300 calories and 12g of fat. Egg Mc Muffin w/ sausage is 300 calories 23g of fat. Burger King Croissan'wich w/Sausage& Cheese 450 calories, 32g fat,Burger King Croissan'wich with Sausage, Egg & Cheese 510 calories, 36 fat. No comparing plus the DD flatbread egg white sandwich is more filling then a tiny mcmuffin!!!

From Talk

Need recipe using bittersweet chocolate

truffles! or whipped ganache frosting for cakes/cupcakes... omg it's yummy

From Talk

Need recipe using bittersweet chocolate

Square of the chocolate, spread with a heaping tablespoon of peter pan honey roasted peanut butter...NOM!

From Serious Eats

What Are Your Homemade Doughnut Secrets?

Brioche dough is THE BEST to use for yeast doughnuts. Since I have a bread maker, I let it mix up the dough for me. You can cut them up into squares and make them like beignets, or you can go the "round" route and cut them into the doughnut shape. Let them rise and fry! Yum-may!

From Talk

Need recipe using bittersweet chocolate

Cmwriter:
I take a good crusty bread and cover it with nutella and sliced banana then grill it in my panini maker!

From Talk

Need recipe using bittersweet chocolate

Grilled Chocolate Sammies

In addition to the chocolate you need:
4 slices of good quality sourdough
1oz.or more unsalted butter

Chop the chocolate. Melt butter in skillet over medium heat. Coat one side of each slice with butter. Distribute the chocolate between two slices. Top with additional. Turn heat down to medium low. Cover and grill to golden brown on both sides and chocolate is melted. Climb into bed with sammies, bottle of wine, and honey pie.

From Talk

Need recipe using bittersweet chocolate

oh this thread is nice! I have once-melted (my guess is in a hot car) chocolate chips from a person who recently moved to a different state, so I was going to make something with that. thanks :-)

From Serious Eats

What Are Your Homemade Doughnut Secrets?

The nuns' recipe my grandma got from the convent. Seriously - we make it every Xmas, and they're awesome.

From Serious Eats

What Are Your Homemade Doughnut Secrets?

You can also try using a pate au choux dough instead and fry that.

From Talk

Need recipe using bittersweet chocolate

This recipe from America's Test Kitchen/Cook's Country was in my inbox today. It's for chocolate ice cream, and you don't need a machine for it. It calls for 4 oz. of bittersweet chocolate, but you could melt the remaining 2 oz. into some sweetened condensed milk for a fudge sauce.

http://www.cookscountry.com/recipe.asp?recipeids=5537&bdc=66444&Extcode=L9GN2AA00

From Serious Eats

What Are Your Homemade Doughnut Secrets?

Haha, wow. I was wondering why I had all the traffic from Serious Eats.

Thanks for that :D

From Talk

Need recipe using bittersweet chocolate

Now I have too many options! I am seriously considering the Martha Brownies and the flourless cake.

You can keep the ideas coming too, I will be baking Sunday or Monday.

Thanks everyone!

From Talk

Need recipe using bittersweet chocolate

Almond Toffee Bark - it keeps in the refrigerator longer than the week the recipe says:

http://www.foodnetwork.com/recipes/cooking-live/almond-toffee-bark-recipe/index.html

Chocolate Espresso Pots De Creme (a delish super-rich pudding):

http://www.latimes.com/features/food/la-fo-watch6oct06,1,225451.story?coll=la-headlines-food

You can also make eclairs and use the chocolate in the filling and to glaze the tops with.

If it was the winter, I'd suggest making hot chocolate.

From Serious Eats

What Are Your Homemade Doughnut Secrets?

I've made yeast doughnuts in the past with moderate success. Right now, I'm looking for a chocolate cake doughnut recipe with a chocolate glaze. The chocolate glaze recipe was easy to find but there are only plain or spiced cake doughnut recipes out there. Anyone know where to find a recipe for chocolate cake doughnut?

From Serious Eats

What Are Your Homemade Doughnut Secrets?

I've only made doughnuts twice, but both times they turned out FANTASTIC! I used Alton Brown's recipe (a yeast dough) from a Good Eats he did on doughnuts. They were the best doughnuts I've ever had and were met with rave reviews.

It took me the better part of an entire morning to make them, but it really was worth the effort. (Lots of waiting for the dough to rise.) At the time I only had a tiny fry daddy deep fryer, so I could only cook one at a time, so that part took longer than it should've.

I don't really have any tips other than use chopsticks to flip them in the fryer. Oh, and eat them the same day they're made, as you can taste them getting 'stale' as the day wears on (we pretty much only ate doughnuts that day lol). Still delicious, but not as good as fresh from the fryer and still slightly warm! YUMMM!

From Slice

Mac and Cheese Pizza: Ian's Pizza, Madison, Wisconsin

I just had a slice of Ian's mac & cheese pizza (Chicago location) on a whim today. I've been in love with this slice since I was in college and would make the trip from the University of Minnesota to Madison, it was my one requirement while visiting. Also, you definitely do not need to be drunk to enjoy this slice, it's amazing in any mind state.

Also, check out http://thisiswhyyourefat.com/ as the mac and cheese pizza is featured there today, 7/6/09. This slice is definitely worth the calories!

From Serious Eats

Does Molecular Gastronomy Make You Nervous?

the tasting menu at WD-50 blew my mind away. it opened a whole new world of textures and flavor combinations for me. i will agree not everything worked, but the ones they did pull off were spectacular. yes, a lot of it will end up being a stupid fab/trend, but i am excited about the new ground that is being explored here.

From Serious Eats

Do Not Want: Dunkin' Donuts Egg White Flatbread Breakfast Sandwiches

I love these. The bread is warm, soft, and very flavorful. I love that it contains whole grain. The eggwhites are delicious and there is just enough melted cheese. Im not sure why people are not liking these. I personally love heatlhy food and even though these might contain quite a bit of sodium, they are still a better choice than most breakfast options out there. I find myself craving these for breakfast once in a while.

From Talk

How would you Praise the Lard?

For the people interested in an update- I had my Porkapalooza weekend!

This is what I did: www.okinthemeantime.blogspot.com

Thanks for all the great ideas!

From Recipes

Dinner Tonight: Ricotta Pancakes with Lemon Curd

Made the batter for my daughter and SIL, she cooked them at home...loved them. They ate the pancakes with honey & strawberry jam. I didn't make the lemon curd--too many eggs... they enjoyed anyway.

From Recipes

Dinner Tonight: Ricotta Pancakes with Lemon Curd

Delicious pancake recipe, with the best tangy ricotta flavor I've had yet, but I was disappointed they weren't fluffier with all those egg whites. Maybe I overworked the batter, but these weren't even half as thick as my usual buttermilk pancakes. the lemon curd was delicious though, and great on cold leftover pancakes.

From Serious Eats

In Videos: Taco Bell Wedding

@jedimtb: Yeah. They seem like a fun couple! Give them my regards, fwiw! ;)

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About thursdaynightsmackdown

Website: http://www.thursdaynightsmackdown.com

Location: jersey city, nj

About: A 30-year-old non-profit director with a KitchenAid standing mixer, a spatual and a dream.

Favorite foods: Caramelized onions, shwarma & baba ganouj sandwiches, a perfect piece of pizza, a perfect scoop of gelato, homemade mac and cheese and tostadas carnitas from the downtown taqueria.

Last bite on earth: a slab of foccacia fresh from my nonna's wood-burning backyard forno.