Recent Comments

From Serious Eats

Cook the Book: Molto Batali

holiday dinner with best friends from middle school

From Serious Eats

Cook the Book: 'The Food52 Cookbook'

holy trinity chili, that's the holy trinity of meat: beef, pork, italian sausage

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Recent Posts

From Talk

Lobster Knifed Through Head - Release Toxins!?

From Talk

Packing Heat w/ Grilled Lobsters

From Talk

Encyclopedic Cookbooks of the World

From Talk

Best Red Velvet Cake in Brooklyn

See more posts by z911empire »

Recent Favorites

From Slice

The Pizza Lab: No-Roll, No-Stretch Sicilian-Style Square Pizza at Home

From Recipes

French in a Flash (Classic): Potatoes Sarladaises

From Recipes

Cook the Book: Roasted Chicken with Tomato Butter

From Recipes

Scarpetta's Spaghetti With Tomato and Basil

See more favorites by z911empire »

Recent Polls

From Serious Eats: New York

z911empire answered "Maialino" to What's The Best New Restaurant In New York?

From Slice

z911empire answered "No" to Do you salt your slices?

From Slice

z911empire answered "No" to Do Garlic and Mozzarella Belong Together on a Pizza?

From Serious Eats: New York

z911empire answered "I never want to see or hear about a goddamn cupcake again." to Do You Care About Cupcakes?

Recent Quizzes

From Serious Eats

z911empire got 30% correct on Quiz: How Much Do You Know About Cheese?

From Serious Eats

z911empire got 30% correct on Quiz: How Much Do You Know About Ramen?

From Serious Eats

z911empire got 25% correct on How Much Do You Know About Regional Sandwiches?

From Slice

z911empire got 50% correct on Slice Quiz No. 1

See more polls and quizzes by z911empire »

Recent Comments

From Serious Eats

Cook the Book: Molto Batali

holiday dinner with best friends from middle school

From Serious Eats

Cook the Book: 'The Food52 Cookbook'

holy trinity chili, that's the holy trinity of meat: beef, pork, italian sausage

From Serious Eats

This Week at Serious Eats World Headquarters

totally agree with gamingwithbaby's original comment...no love loss for SE, not a huge deal, we're cool. great name for that pup though!

From Recipes

Dinner Tonight: Pan-Roasted Whole Fish with Olives

great photo! fillet a whole fish is BEGGING for a Kenji video

From Serious Eats

Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta

truffle salt popcorn...white truffle oil + ricotta salada...never the real thing though

From Serious Eats

How Long Would You Wait in Line for Food?

just the other day I waited 2 hours for a lobster roll at Red's Eats in Wiscasset, ME, and though I'm usually an enormous complainer, i can honestly say: it was worth it.

it helps that it was a beautiful summer day and the view from the line is spectacular.

depends on the place, the food, the situation.

From Talk

Momofuku Cookbook

I have to say, Momofuku is one of my favorite cookbooks, not for the recipes but for everything else. It tells the compelling tale of David Chang and his restaurants, and it's written in that agitated, fight-the-man, Tony Bourdain style. It almost makes the recipes an afterthought. I haven't tried any of them yet because even the "easier" ones demand at least a few hours (lots of recipes reference other recipes as "ingredients").

So to answer your question, I'm going to go "coffee table book" over "actually make the recipes." If anything, it will introduce you to unique flavor combinations and cool ideas that could enhance your repertoire or inspire your own creations.

All that said, cooking from the book can definitely be done: http://www.momofukufor2.com - steph does a fantastic job over there.

From Serious Eats

Cook the Book: 'Recipes from an Italian Summer'

garlicky summer panzanella with balsamic and a drop of white truffle oil

From Serious Eats

Cook the Book: 'Molto Gusto'

hop kee, 21 mott street, NY NY
(my answer to the book give-away question every week)

From Slice

Poll: How many slices is 'lunch'?

2 is lunch...and honestly, saturday 2am implies you're either out or your up being social - in such cases, i totally agree a slice of pizza hits the spot - but such a circumstance would be more aligned with the "snack" number.

i would add another wrinkle: 1 is a snack, 2 is lunch, and 3+ happens only in free pizza scenarios.

From Talk

BEST NYC BAGEL

absolute bagels on 106th & broadway

From Recipes

Cook the Book: Spaghetti alla Carbonara

spaghetti alla carbonara - we meet again old friend.

this may sound crazy, but i've found that the ideal ratio of pork to pasta is actually 1.5 to 1, as in, if you're making a pound of pasta, you need 1.5 lbs of pork.

i like 1 egg yolk per serving, distributed individually on top of each bowl's mound of spaghetti as the final round of pepper, cheese, and olive oil are applied.

From Serious Eats

Who Likes Grape Soda?

if it's in the cooler behind the counter, i pick grape soda.

From Talk

Cooking Myths?

i have an aunt and uncle who give, with completely straight-faces, what seems like the most wildly superstitious advice on how to prepare a whole octopus.

"bring water to a boil in a pot, then, for each pound the octopus ways, dunk the octopus head-first into the boiling water..."

wait for it...

"if it weighs 3.5 lbs., dunk it three and a half times - then cook it 20 minutes per pound without peeking."

ps - this did not deter me from actually doing it...and I have to say, the octopus was tender!

From Talk

Extra Spaghetti Noodles?

my mom used to make a delicious frittata with leftover spaghetti. it's a little tough to judge how many beaten eggs to use per cup or lb. of pasta, but i tried it once and it came pretty good. cook the eggs slowly, and add a little cinnamon.

From Recipes

Dinner Tonight: Courgette Carbonara

This is my favorite deviation from the Platonic carbonara. I usually substitute basil for thyme and I always add a pinch of hot red chili flakes to courgettes.

From Talk

Best Red Velvet Cake in Brooklyn

Cakeman wouldn't take my order on Wednesday for Saturday, and I'm glad. I ended up ordering 2 dozen red velvet cupcakes from Joyce's Bakeshop on Vanderbilt Avenue and Park Place - they were a HUGE hit.

Thanks for all the help everyone!

See more comments by z911empire »

Recent Posts

From Talk

Lobster Knifed Through Head - Release Toxins!?

From Talk

Packing Heat w/ Grilled Lobsters

From Talk

Encyclopedic Cookbooks of the World

From Talk

Best Red Velvet Cake in Brooklyn

From Talk

Rainer Cherries in NYC

From Talk

Citi Field Catch of the Day, Beware!

From Talk

Sopa de Pollo Recipe Approval

From Photograzing

Taganu d'Aragona

From Talk

NY Thruway Favorite Spot?

From Talk

Buy Stainless Steel Lunchbox in NYC? (Tiffin Carrier)

From Talk

Where can I buy Skate in NYC, In Season?

From Talk

Stinking Duck?

From Talk

Foodies Under Attack!

From Talk

Should've Known Better

From Talk

Blue Crab Pizza

From Talk

Food markets in Chinatown, good stuff?

See more posts by z911empire »

Recent Favorites

From Slice

The Pizza Lab: No-Roll, No-Stretch Sicilian-Style Square Pizza at Home

From Recipes

French in a Flash (Classic): Potatoes Sarladaises

From Recipes

Cook the Book: Roasted Chicken with Tomato Butter

From Recipes

Scarpetta's Spaghetti With Tomato and Basil

From Serious Eats

Who Likes Grape Soda?

From Serious Eats

Seriously Italian: Saffron Fregola with Potatoes and Peas

From Serious Eats: New York

The Making of Michael White's Fusilli at Marea

From Recipes

Cook the Book: Catalan Potatoes Bravas

From Recipes

Dinner Tonight: Spaghetti All'arrabbiata

From Recipes

Dinner Tonight: Proper French Omelet

From Serious Eats

Share the Meat! Propaganda Posters

From Recipes

Dinner Tonight: Caldo Gallego

From Serious Eats

Snapshots from Iceland: Grilled Whale from Saegreifinn

From Serious Eats

Scrabble Cheez-Its

From Serious Eats: New York

Tom's Barcelona Bites

From Serious Eats: New York

Roots Cafe in South Slope Wins With Stumptown Coffee, Bologna Sandwiches

From Recipes

Dinner Tonight: Blumenthal’s Roast Potatoes

From Recipes

Dinner Tonight: Shrimp and Grits with Bacon

From Recipes

Dinner Tonight: Provencal Fried Egg Soup

See more favorites by z911empire »

Polls

From Serious Eats: New York

z911empire answered "Maialino" to What's The Best New Restaurant In New York?

From Slice

z911empire answered "No" to Do you salt your slices?

From Slice

z911empire answered "No" to Do Garlic and Mozzarella Belong Together on a Pizza?

From Serious Eats: New York

z911empire answered "I never want to see or hear about a goddamn cupcake again." to Do You Care About Cupcakes?

From Slice

z911empire answered "No f****n' way!" to Pineapple Pizza: Way or No Way?

From Slice

z911empire answered "No way!" to Chicken on a pizza: Way or No Way?

From Slice

z911empire answered "Yes! " to Do you make pizza at home?

From Talk

z911empire answered "Yes" to Do Beans Belong in Chili?

From Slice

z911empire answered "Two slices" to How many slices in a pizza lunch?

See more polls by z911empire »

Quizzes

From Serious Eats

z911empire got 30% correct on Quiz: How Much Do You Know About Cheese?

From Serious Eats

z911empire got 30% correct on Quiz: How Much Do You Know About Ramen?

From Serious Eats

z911empire got 25% correct on How Much Do You Know About Regional Sandwiches?

From Slice

z911empire got 50% correct on Slice Quiz No. 1

See more quizzes by z911empire »

About z911empire

Website:

Location: Long Island

About:

Favorite foods: salt, ditalini, broth, sausage, squid, basil, fresh tomatoes, extra virgin olive oil, shitake mushrooms, asparagus, peas, white beans, eggs

Last bite on earth: crispy, piping hot, extra salty, salted squid with 2 sliced hot pepper rings from Hop Kee - 21 Mott Street, NYC