Recent Comments

From Serious Eats

SE Staff Picks: Least Favorite Halloween Candy

Why oh why isn't that 5 lb bag of Good & Plenty available where I live???? I ADORE Good& Plenty. Of course, when I was an infant, my grandma would dip my pacifier in anisette, so that may have something to do with my love for all things black licorice-y.

From Serious Eats

SE Staff Picks: Least Favorite Halloween Candy

Why oh why isn't that 5 lb bag of Good & Plenty available where I live???? I ADORE Good& Plenty. Of course, when I was an infant, my grandma would dip my pacifier in anisette, so that may have something to do with my love for all things black licorice-y.

From Serious Eats

Goodbye, Dumpling

Kenji and Adri, I am so sorry. There are no words that can take away the pain, but you know you gave Dumpling a wonderful life and so much love. I hope that sometime soon the tears and pain in your hearts are replaced with peace, and the memories of sweet Dumpling will bring you joy and laughter. Thank you for sharing him with us so he could make us smile, too.

From Serious Eats

Seriously Delicious Holiday Giveaway: Charles Chocolates' Edible Chocolate Holiday Box

Fine, warm dark chocolate used as fingerpaint during a long languid evening of art appreciation with my lover.

See more comments by yumporchetta »

Recent Posts

yumporchetta hasn't written a post yet.

Recent Favorites

yumporchetta hasn't favorited a post yet.

Recent Polls

From Serious Eats

yumporchetta answered "Crisp" to Do You Like Crisp or Chewy Bacon?

From Slice

yumporchetta answered "Beer (feel free to elaborate in comments)" to What do you drink with your pizza?

Recent Quizzes

From Serious Eats

yumporchetta got 80% correct on How Much Do You Know About Barbecue?

From Serious Eats

yumporchetta got 80% correct on Quiz: How Much Do You Know About Cheese?

From Serious Eats

yumporchetta got 60% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

yumporchetta got 80% correct on Quiz: How Much Do You Know About Tropical Fruits?

See more polls and quizzes by yumporchetta »

Recent Comments

From Serious Eats

SE Staff Picks: Least Favorite Halloween Candy

Why oh why isn't that 5 lb bag of Good & Plenty available where I live???? I ADORE Good& Plenty. Of course, when I was an infant, my grandma would dip my pacifier in anisette, so that may have something to do with my love for all things black licorice-y.

From Serious Eats

SE Staff Picks: Least Favorite Halloween Candy

Why oh why isn't that 5 lb bag of Good & Plenty available where I live???? I ADORE Good& Plenty. Of course, when I was an infant, my grandma would dip my pacifier in anisette, so that may have something to do with my love for all things black licorice-y.

From Serious Eats

Goodbye, Dumpling

Kenji and Adri, I am so sorry. There are no words that can take away the pain, but you know you gave Dumpling a wonderful life and so much love. I hope that sometime soon the tears and pain in your hearts are replaced with peace, and the memories of sweet Dumpling will bring you joy and laughter. Thank you for sharing him with us so he could make us smile, too.

From Serious Eats

Seriously Delicious Holiday Giveaway: Charles Chocolates' Edible Chocolate Holiday Box

Fine, warm dark chocolate used as fingerpaint during a long languid evening of art appreciation with my lover.

From Serious Eats

Seriously Delicious Holiday Giveaway: Charles Chocolates' Edible Chocolate Holiday Box

Fine, warm dark chocolate used as fingerpaint during a long languid evening of art appreciation with my lover.

From Serious Eats

Seriously Delicious Holiday Giveaway: Charles Chocolates' Edible Chocolate Holiday Box

Fine, warm dark chocolate used as fingerpaint during a long languid evening of art appreciation with my lover.

From Serious Eats

Seriously Delicious Holiday Giveaway: Charles Chocolates' Edible Chocolate Holiday Box

Fine, warm dark chocolate used as fingerpaint during a long languid evening of art appreciation with my lover.

From Serious Eats

Hot Dog of the Week: Famous Lunch in Troy, New York

I sent this to a friend of mine who attended RPI many years ago and he was very excited to read about Famous:

"There were two places, Charlie's Hot Dogs and Famous Lunch. We used to conflate the names into Charlie's Famous because they were so much the same. They were within a couple of doors of each other and we would go to the one where the crowd was the least. The "chefs" used to run the buns up their arms and load on the dogs and sauce. The joke was that the sauce was part armpit sweat. (Actually they used a metal tray of sorts.) Then they cost $0.10 and we would pool our money and send somebody down do buy all that they could for what we could scrape up. Orange soda was the accepted accompaniment. It was said that drinking milk with a Charlie's Famous would curdle one's stomach. I don't know because I would never try it. Our house cook said the sauce was made of old cold cuts chopped up, and it might have been. However, it was sooooo good on a Sunday night when there was no food in the house and $1.00 would buy ten of those little suckers. Ah, memories..."

From Serious Eats

Top Chef Wins an Emmy

@jerseygirlinsc-- Padma does have a show on The Cooking Channel, but it's an old one, from before she was on "Top Chef". It's called "Padma's Passport" and is part of a show called "The Melting Pot". It doesn't run on every episode of "The Melting Pot" -- some of them have had a young Rocco DiSpirito and a very young Cat Cora paired for Mediterrean cooking, and Adam Sanchez paired with someone else for Latin cooking.

From Serious Eats

Red-Dyed Pistachios: Are You Still Out There?

I never liked pistachios when I was a child because of that red dye. I started eating them when I was in Italy, where they are natural, and found that I loved them. (Don't even get me started on pistachio gelato!)

From Serious Eats

Notes from the South: North Carolina Barbecue

Nothing like real NC barbeque. Pulled pig= Heaven on a plate.

From Serious Eats

Snapshots from Paris: Lobster Sandwiches and Goose Fat Fries at Spring

daemon, must be a matter of interpretation, but to me and I think most others who read Kerry's articles, they are not the least bit pretentious.

From Recipes

Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine

Jacques' recipes always work, and always are delicious. When I don't know what to make for dinner, I turn to any of his cookbooks and usually with only a lttle time and effort have a meal that makes me sing his praises again. LOVE Jacques -- no other chef can touch him and he is such an excellent teacher!

From Recipes

French in a Flash: Trout en Papillotte

Kerry, you write so beautifully. As many have already told you, I look forward to your columns. (And I also grew misty-eyed at the end of your story of Rusty...)

From Serious Eats

In Genius Snack Ideas: Frosting On Saltines

After my second semester of graduate school, while I was waiting to receive my first paycheck from a summer job that paid very little, I had almost nothing in my fridge and pantry except for a package of saltines, canned chocolate frosting, a box of prunes, some tins of tuna, and a bunch of grapes, a head of iceburg lettuce, a bottle of wine vinegar, and a jar of Hellman's mayo. I lived for a good three weeks on tuna salad with grapes on saltines, iceburg lettuce with plain vinegar, and for a real dessert treat, chocolate frosting spread on saltines, topped with prunes.

From Serious Eats

Mixed Review: Arora Creations Gobi Cauliflower

I have the same package and the sodium content is very low compared to most prepackaged spice packets -- which is one reason I purchased it. I haven't tried it yet but I am anxious to taste it after reading this review-- thank you.

From Serious Eats

What's on Your Easter Menu: Ham or Lamb?

Lamb, roasted or grilled. Never really liked plain ham for Easter. Fortunately when I was growing up, there were always "sides" -- stuffed artichokes, manicotti, roasted red peppers, eggplant parm -- so I certainly didn't suffer.

From Recipes

Cook the Book: Quinoa with Chimichurri Herbs

I'm sorry but I just can't get past the look of quinoa when it's been cooked. It's repellent. I've tried and tried; even when I see a photo in a cookbook the sight of those translucent little things with white rings brings up horrible associations and I just can't bring myself to try it. Any suggestions to help me get over this quinoaphobia?

From Serious Eats

New Quaker Oat Campaign, and the Dawn of an Oatmeal Trend

Oops, it's a cutesy family of SIX...GACK (okay, so I'm not good with numbers...)

From Serious Eats

New Quaker Oat Campaign, and the Dawn of an Oatmeal Trend

Does anyone else HATE the TV ads for Quaker Instant Oatmeal with the "quirky" families? Maybe it's just me because they've been run so much on "Top Chef", but I just DESPISE them, especially the one with the cutesy family of five, with their stupid nicknames for their kids...

From Talk

Ruhlman, forgive me: I really disliked The French Laundry

I always felt like the voice crying in the wilderness after dining at the FL twice: once years ago, in the mid 1990's before it became "THE FRENCH LAUNDRY!!!" (it used to be one of the choices offered as part of a package deal (!) at a nearby inn, mind you, although we didn't go as part of the package deal, and yes, TK was the chef), and again just a few years ago. Neither time blew us away. Yes the food was delicious, and the service was professional and polished, but so are the food and service at other restaurants in San Francisco/Napa Valley, across the US and in Italy. Frankly, it was not the best dining experience we ever had. Of course, the first time, we were seated upstairs in a small stuffy room near a table full of loud, obnoxious people, and the maitre d' refused to move us when we politely asked for a table in a more quiet area, away from them if he couldn't/wouldn't ask them to tone down their noise and behavior (he wouldn't). So much for that. Both times the reception was coldly polite, not very welcoming, but professional nonetheless. We didn't expect to be fawned over, but it would have been nice to feel that they were pleased to have us as guests. (We were clean, dressed very nicely and fit in with the "FL clientele look", whatever that is, in case anyone is wondering!) Yes, we had certain expectations, but no more than those we have when we dine at any restaurant that has a great reputation. The FL is an excellent restaurant, but having tried it twice over the years and been disappointed both times, we fail to see the "magic". Oh well, perhaps we're just not cultured enough...

See more comments by yumporchetta »

Recent Posts

yumporchetta hasn't written a post yet.

Recent Favorites

yumporchetta hasn't favorited a post yet.

Polls

From Serious Eats

yumporchetta answered "Crisp" to Do You Like Crisp or Chewy Bacon?

From Slice

yumporchetta answered "Beer (feel free to elaborate in comments)" to What do you drink with your pizza?

See more polls by yumporchetta »

Quizzes

From Serious Eats

yumporchetta got 80% correct on How Much Do You Know About Barbecue?

From Serious Eats

yumporchetta got 80% correct on Quiz: How Much Do You Know About Cheese?

From Serious Eats

yumporchetta got 60% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

yumporchetta got 80% correct on Quiz: How Much Do You Know About Tropical Fruits?

From Serious Eats

yumporchetta got 40% correct on Quiz: How Much Do You Know About French Fries?

From Serious Eats

yumporchetta got 75% correct on How Much Do You Know About Regional Sandwiches?

From Serious Eats

yumporchetta got 70% correct on How Much Do You Know About Food TV and Its Personalities?

From Sweets

yumporchetta got 70% correct on What's Your Ice Cream IQ?

From Serious Eats

yumporchetta got 87% correct on How Much Do You Know About Cheese?

See more quizzes by yumporchetta »

About yumporchetta

Website:

Location:

About:

Favorite foods:

Last bite on earth: