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From Serious Eats

Cook the Book: 'Cooking Light The Complete Quick Cook'

Mostly cheating but in the winter by go-to is dumpling soup. Better than Bouillion or dashida (instant beef stock), frozen dumplings (usually not homemade), scallions, and egg "ribbons."

From Serious Eats

Drinking a Peanut Butter Smoothie Instead of an Energy Drink

This is my standard breakfast -- except I use a whole frozen banana.

From Sweets

Bake the Book: 'Momofuku Milk Bar'

Hm, pies, cakes, macarons, apple strudel, almond croissants, and hot chocolate. Among other things...

From Serious Eats

Cook the Book: 'Cooking Without Borders'

I think it can be great when done well but not when it's just watered down versions of authentic dishes. For a long time "Asian fusion" to me just a restaurant that served both mediocre sushi and mediocre Chinese food.

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Recent Polls

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wrain answered "A month" to What's the longest you've gone without eating pizza?

From Slice

wrain answered "Way!" to Chicken on a pizza: Way or No Way?

From Serious Eats

wrain answered "Way" to Grocery store self-checkout lanes: way or no way?

From Serious Eats

wrain answered "Wegmans" to What's Your Favorite Grocery Chain?

Recent Quizzes

From Serious Eats

wrain got 80% correct on How Much Do You Know About Food TV and Its Personalities?

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Recent Comments

From Serious Eats

Cook the Book: 'Cooking Light The Complete Quick Cook'

Mostly cheating but in the winter by go-to is dumpling soup. Better than Bouillion or dashida (instant beef stock), frozen dumplings (usually not homemade), scallions, and egg "ribbons."

From Serious Eats

Drinking a Peanut Butter Smoothie Instead of an Energy Drink

This is my standard breakfast -- except I use a whole frozen banana.

From Sweets

Bake the Book: 'Momofuku Milk Bar'

Hm, pies, cakes, macarons, apple strudel, almond croissants, and hot chocolate. Among other things...

From Serious Eats

Cook the Book: 'Cooking Without Borders'

I think it can be great when done well but not when it's just watered down versions of authentic dishes. For a long time "Asian fusion" to me just a restaurant that served both mediocre sushi and mediocre Chinese food.

From Serious Eats

Cook the Book: 'The Mozza Cookbook'

Just had a wonderful meal at Modo Mio in Philadelphia over the weekend. Four courses for $32 -- amazing deal too!

From Serious Eats

Cook the Book: 'Ruhlman's Twenty'

Already mentioned by a couple of people, but definitely weighing ingredients, especially for baking. I love my kitchen scale!

From Serious Eats

Weekend Giveaway: 'The Food Matters Cookbook'

I'll admit it, I could be doing better but I do cook 85% of my meals and have been trying to eat fruits/vegetables in season (aka at least semi-local?).

From Serious Eats

Cook the Book: 'The Just Bento Cookbook'

Meatballs, rice, some kind of veggie, grapes or berries.

From Serious Eats

Cook the Book: 'The Essential New York Times Cookbook'

The New Best Recipe from Cook's Illustrated...though I guess it's not so new anymore.

From Recipes

Bake the Book: Grasshopper Bars

I made these over the weekend and they were a big hit. I omitted the creme de menthe and increased the peppermint extract to 3 tsp. But...considering how expensive the extract is, I think next time I'll either get my butt to the liquor store to buy the creme de menthe or maybe just fold in some crushed peppermint candies.

From Serious Eats

Cook the Book: 'Baked Explorations'

I prefer baking to buying things at bakeries (which is why I can't wait to check out this cookbook) but I'm pretty fond of Saint Honore Pastry Shop in Port Washington, NY. Beautiful and delicious cakes and pastries!

From Serious Eats

Cook the Book: 'Bobby Flay's Throwdown!'

I don't know all of what Bobby's done already but maybe pho or ramen or banh mi?

From Slice

Slice Poll: How Long Have You Gone Without Eating Pizza?

I also said 1 month, but it's really 2-3 months. I'm an ex-New Yorker living in an area with pretty pitiful pizza, so basically it's however long between trips back to NY.

From Serious Eats

Cook the Book: The Good Stuff Cookbook

Glad I live in Maryland where we have Five Guys all over the place. That's my go-to, but I did like Shake Shack and Good Stuff. Still haven't had In N Out though!

From Serious Eats

Cook the Book: 'The Vegetarian Option'

One of my favorites dishes, vegetarian or not, is spicy braised tofu, Korean-style. It's actually really simple and so good.

From Slice

'Slice' Poll: Dessert Pizza - Way or No Way?

Not against it but I've never had a good one...

From Slice

'Slice' Poll: Chicken Pizza - Way or No Way?

I voted "Way!" but I agree with simon that I only like it if it's breaded chicken cutlet, as in chicken broccoli or chicken parm. I think bbq and buffalo chicken pizzas are gross. Or yeah, CPK. I'm an ex-New Yorker who's picky about pizza but CPK is kind of its own thing.

From Serious Eats

Cook the Book: 'Bromberg Bros. Blue Ribbon Cookbook'

Silver Diner is pretty much the only place open late around me. It's a chain but I don't think I've ever had bad meal there.

From Serious Eats

Serious Eats Giveaway: $50 Gift Certificates from Threadless

My favorite is "mmh.. Delicious," the one with the piece of toast spreading jelly on himself. It's really cute but maybe also a little disturbing...

From Serious Eats

Grocery Self-Checkout Lanes: Way or No Way?

My local Giant has the portable scanners so you scan stuff and bag as you go through the store. They also have the produce scales that print out barcode labels. So once you get to the self checkout lane all you have to do is scan a "finished" code, scan your Giant card and then pay. I think the portable scanners are a lot easier to use than scanning at the checkout lane and you can take your time bagging stuff as you shop instead of rushing to scan, bag, and pay all at once at the end.

Truthfully I started using this because there's this one bagger who always asks me if I'm someone else and it was getting tiring trying to avoid her...

From Serious Eats

Cook the Book: 'Italian Easy'

Pasta with butter, parmesan and garlic. Things I always have on hand!

From Serious Eats

Cook the Book: 'Salt to Taste'

I'm going to admit that I'm not sure what makes something a winter ingredient, but looking at the previous responses, I'll go for sweet potatoes...

From Serious Eats

Cook the Book: The Grand Central Baking Book

Baked to Perfection and Saint Honore Pastry Shop in Port Washington, NY. It's hard to choose between the two -- probably Baked to Perfection for cakes and Saint Honore for pastries.

As I no longer live there though, I guess honorable mention to Georgetown Cupcake in DC/Bethesda, MD...

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Recent Posts

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Polls

From Slice

wrain answered "A month" to What's the longest you've gone without eating pizza?

From Slice

wrain answered "Way!" to Chicken on a pizza: Way or No Way?

From Serious Eats

wrain answered "Way" to Grocery store self-checkout lanes: way or no way?

From Serious Eats

wrain answered "Wegmans" to What's Your Favorite Grocery Chain?

See more polls by wrain »

Quizzes

From Serious Eats

wrain got 80% correct on How Much Do You Know About Food TV and Its Personalities?

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