Profile

withalookofquoi

Lived in Paris for a year, and now I can't stand French food except for bread and pastries. Other than that, I will eat nearly anything.

  • Location: San Francisco, CA
  • Favorite foods: Pizza, chocolate cake, smoothies, cider, real French baguettes, anything spicy
  • Last bite on earth: Restaurant at Meadowood, no question

Behind the Scenes: Holsteins, One of the Best Burger Joints in Las Vegas

Holstein's is delicious, but the service there could really use help. I've been several times, and I only had decent service the first time, which was right after the place had opened. It's really too bad, I love their milkshakes and the burgers are amazing.

Herb-Roasted Turkey Breast And Stuffing (Thanksgiving For a Small Crowd)

Hooray! Now I won't have to figure out how to cook turkey for my Thanksgiving alone!! (Of course, I'll have leftovers, but that's the best part!) Thank you SE!!!

Carolina Gold Rice

I personally don't like Carolina Gold Rice, it tends to be, for lack of a better term, mushy.

Pumpkin Spice Latte Showdown: Starbucks vs. McDonald's

I really like the one from Peets. It's an all-around better beverage.

What's Your Favorite Bourbon Cocktail?

I usually sub bourbon for scotch in a blood & sand. I also really enjoy a good old fashioned or a manhattan. Ah hell, I like pretty much anything with bourbon, honestly.

Giveaway: Win A Limited Edition "Zelda Collection" from Jeni's Splendid Ice Creams

Blood & sand ice cream would be amazing.

Premium White Rum

Mount Gay makes a pretty decent silver rum, which I like best in a classic mojito. It honestly works really well when mixed with lemonade as well. Maybe a berry lemonade for some extra flavor? Honestly, white/silver rum is versatile, and you can mix it almost the same way you'd mix vodka.

7 Non-Pimm's Cup Cocktails to Make With Pimm's

Thank you so much for these!!! I love the taste of Pimm's, but I'm a bit wary about experimenting on my own. I can't wait to try them!

Snapshots From New Zealand: Five Must-Try Sweets

I found a pint of hokey pokey ice cream one time in San Francisco. I ate the whole thing in the car, without any shame. I need to have it again.

Momofuku ramen broth: Some discrepancies on line

No problem!! I also second the worthiness of owning the book. It's worth it just for David Chang's commentary about his restaurants, not to mention the amazing recipes.

Momofuku ramen broth: Some discrepancies on line

The blogs are completely wrong! It says in the cookbook, "Remove and discard the spent bones and vegetables".

Buying Wine In Paris Not Seen in U.S.

Inexpensive does not equal bad in France! Go ahead and try a supermarket wine for 5€. Experimentation is great, and if you have a good handle on French, just ask someone who works in a wine shop for some help.

The Serious Eats Guide to Sandwiches, the International Edition

I second the jambon beurre! Also, tuna sandwiches with various veggies are also quite popular in France (sometimes, oddly enough, with slices of hard-boiled egg tucked inside as well!)

Daily Slice: Veggie at Live Fire Pizza, SFO

I really like Napa Farms Market, I will have to try this pizza next time I fly out of SFO!

Which Momofuku in NYC?

I'll be in New York for a few days in June, and I personally can't decide which Momofuku restaurant(s) to visit. Any recommendations, stories, reasons why I should or should not go are appreciated. Also, if you have a link to a review or a past question, that would help as well. Thank you!

How to Make Rummy Bears and Other Drunken Gummies

Do you remember hearing last year about the kids getting drunk in class on vodka-soaked Gummi Bears? It was a real problem in some schools, especially in parts of California, where bear-boozled kids were sent home. We're not endorsing this illicit activity; kids, stay in school. But if you're of age, want to eat Gummi Bears and drink alcohol at the same time, then keep reading. Bring these to a party and you'll be everyone's hero. More

The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu Ramen

There's no two ways about it: making ramen—and I'm talking tonkotsu, the rich, creamy pork broth of Japan's Kyushu region that leaves your lips sticky and your belly happy—is not an easy task. Each element takes time to prepare before they're ready to combine in the bowl just before serving, and some of those elements take hours or even days if you want to do it right. From the creamy pork broth to the soft-cooked egg to the meltingly-tender slices of pork belly chashu, we've painstakingly tested each and every variable to produce recipes that are guaranteed to deliver supremely slurpable bowls to your own table that will rival the best ramen-ya in the world. More