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From Serious Eats

Cook the Book: 'Bite-Size Desserts'

My grandmothers Italian Almond cookies. I miss my grandma.

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Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

ground chuck, 80% lean, balsamic pickled onions inside the meat

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Cook the Book: 'Rustic Fruit Desserts'

strawberry shortcake, made by my mom. Mine actually tastes better than hers, but I miss my mom making it for me.

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

My grandmothers Italian Almond cookies. I miss my grandma.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

ground chuck, 80% lean, balsamic pickled onions inside the meat

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

strawberry shortcake, made by my mom. Mine actually tastes better than hers, but I miss my mom making it for me.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

rigatoni, fresh peas, fresh diced tomatoes, some cream, some chicken broth, some chicken. oh, boy!

From Serious Eats

Forgotten Breakfast Cereal Follow-Up Question

I had been telling people about OJs cereal for years. No one ever remembered it, either by trying it or by having seen the commercial. I loved the tv ad: a cartoon cowboy on a filmed miniature set interacting with a herd of oranges breaking loose from the corral, rolling down the gully and then somehow making their way into your bowl. "OJs Cereal! ROUND 'EM UP!!!" I remember being transfixed with this commercial.

I bought the cereal and absolutely loved it. Loved it, loved it, loved it. It had a taste that reminded you of a Creamsicle or an Orange Julius. Delicious. It may have been out for two years, tops. I had always hoped that some other company would introduce a version of this, but I have never spotted it if it ever did.

Damn you, Kellogg's! DAMN YOU!!!

From Serious Eats

Cook the Book: 'Tacos'

Just like the columnist, at a dump in Encenada, Mexico. I got a couple as a tide-over until dinner a couple of hours later. Just a chicken and a beek taco, but the flavors were so vibrant, so clear! Just the best. I can't find that in the northeast.

From Serious Eats

Cook the Book: 'Real Cajun'

My favorite food memory is making a "real" breakfast for myself for the first time. I found out that we had a Charlie Brown cookbook and it told you how to make french toast. I read that recipe dozens and dozens of times and I finally decided to make it for myself one morning. I asked my mom if I could make breakfast and she said that I could, probably thinking that I was just going to make a PB&J or a bowl of cereal. She was taken aback when she realized she was hearing sounds of me moving pots and pans around, but let me finish what I started. That was a lot of fun.

From Serious Eats

Cook the Book: 'The Asian Grill'

there was a grill at the tv station I used to work at; it was actually used for live cooking segments. I brought in some chicken to make on the grill during my dinner break. I had never really used a grill before, but figured it wouldn't be too difficult. I turned on the gas, turned up the knobs and bent over to light it from the underside...all without having opened the hood. So when I ignited the gas, it ignited all of the vapors that had been filling up inside. A huge BLAM and a burst of flame shot downward out of the vent burning every hair on my arm and rendering my hand numb from the blast of it. I could have been killed. So I guess I got the last laugh.

From Serious Eats

Cook the Book: ''Wichcraft'

Warm roast beef, with creamy cole slaw (not vinegar style) on top, draped with swiss cheese in between toasted/grilled dark rye with russian dressing. A less tangy and more savory version of the classic reuben.

From Serious Eats

Cook the Book: The Essence of Chocolate

The first time I ever tried spicy mexican hot chocolate. It was at a now-gone restaurant in tiny Oswego, New York. I have not had it better since then.

From Serious Eats

Seriously Delicious Super Bowl Party Giveaway: La Frieda Black Label Burgers

"Moo moo moo, moo moo moo moo",
Noah, angered with Cow Number Two,
said, "Your incessant lowing
has my juices flowing
for a nice and thick patty of you."

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

The first time that my father, brothers and I got together for what has become a Christmas Eve tradition: making dozens of coils of sausage for the holiday season.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Thick slice of ham carved off of the bone, with sharp cheddar cheese and maple syrup and brown sugar, on artisinal bread, toasted.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Thank you for participating, and congratulations to our winners:

jolene278
AddiE
jennts
cobaltab
llama

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love almost burned bacon because of the crispiness and saltiness. It also goes soooo well with over-easy eggs and buttered toast. It's so perfect!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because I can have it the first thing in the morning, at lunch on a BLT and at dinner in a salad or in one of my wife's delicious creations.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I do so Love Bacon...a guilty pleasure which makes it even more lusted after. I also LOVE Zingermans!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it is the most tasty food on the planet. I can put it in almost anything and enjoy :) The last time I found it for an unbeatable price I bought 50lbs worth LOL.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because there is nothing else like it, but it has to be very crispy.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because nothing else comes close to tasting as good as bacon.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

let's be serious .... it's the fat content. Any food that is virtually 100% fat is going to test awesome and it does

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love everything about bacon. The smell is the best!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

It's unapologetically sexy when it beckons you from the dimly lit kitchen in the evening... and just as sexy the next morning. I never regret waking up to bacon.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

bacon reminds me of my mom's cooking, everything tastes better with bacon

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Bacon needs no explanation. It's salty, greasy, fatty, yummy... bacon-y!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

It's porky decadance and adds great flavor to just about ANYTHING!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because I reminds me of summer vacation mornings when I was a kid at my grandfather's lodge in Vermont. With pancakes and real vermont maple syurp.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it smells so good when cooking. Then you get to eat it!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it's so versatile. It's delicious either by itself as a meal or as a side dish!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it's got such a concentrated salty, satisfying flavor!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it always satisfies the craving for salt and fat together. It makes everything with it taste better, even sweet dishes.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it is so juicy, crispy, salty and rich!

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About timferlito

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Location: Central New York

About: Fat, but with great memories.

Favorite foods: Parmesan polenta. Braised short ribs. Gorgonzola, apple, walnut and honey on artisinal bread.

Last bite on earth: A chunk of the Grim Reaper's neck.