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From Serious Eats

How to Make Ice Cream Gyoza

"Raw flour isn't very tasty as an ingredient."

Again, you're simply substituting your own biases as fact. Check the shelves? Name me one major ice cream maker that doesn't have a cookie dough flavour. Just one. I'll bet you can't.

From Serious Eats

How to Make Ice Cream Gyoza

@peekpoke, I think you need a primer on what "fad" actually means. From Mirriam Webster:

Fad: a practice or interest followed for a time with exaggerated zeal : craze

I don't recall the introduction of cookie dough ice cream being met with "exaggerated zeal" -- it was introduced, proved to be popular, and is still popular today, currently being made by pretty much every major ice cream manufacturer.

Just because you think something is gross, that doesn't make it inherently gross. I'm not a fan of rum raisin, but I don't just assume that everyone shares my views and find it bizarre when they don't.

From Serious Eats

How to Make Ice Cream Gyoza

Cookie dough ice cream has been around since at least the early '90s, so I'd hardly call the flavour combination a "fad."

From Serious Eats

How to Make Ice Cream Gyoza

Yeah, raw cookie dough, who'd want to eat that?

/sarcasm

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From Serious Eats

How to Make Ice Cream Gyoza

"Raw flour isn't very tasty as an ingredient."

Again, you're simply substituting your own biases as fact. Check the shelves? Name me one major ice cream maker that doesn't have a cookie dough flavour. Just one. I'll bet you can't.

From Serious Eats

How to Make Ice Cream Gyoza

@peekpoke, I think you need a primer on what "fad" actually means. From Mirriam Webster:

Fad: a practice or interest followed for a time with exaggerated zeal : craze

I don't recall the introduction of cookie dough ice cream being met with "exaggerated zeal" -- it was introduced, proved to be popular, and is still popular today, currently being made by pretty much every major ice cream manufacturer.

Just because you think something is gross, that doesn't make it inherently gross. I'm not a fan of rum raisin, but I don't just assume that everyone shares my views and find it bizarre when they don't.

From Serious Eats

How to Make Ice Cream Gyoza

Cookie dough ice cream has been around since at least the early '90s, so I'd hardly call the flavour combination a "fad."

From Serious Eats

How to Make Ice Cream Gyoza

Yeah, raw cookie dough, who'd want to eat that?

/sarcasm

From Serious Eats

Ed Levine's Serious Diet, Week 83: Bad Road Food Habits in Chicago

I went to Atlanta about a year ago to visit a friend -- it was my first (and probably only) time visiting that city, and so I wanted to eat as much good stuff as I could. I was there for less than one week, and I gained ten pounds.

So yes, I too have the same problem. I don't think I've ever gone on a trip without gaining at least a little weight.

From Serious Eats

Hot Doug's Closes for Seatbelt Law Anniversary

This must be some kind of inside joke, so... a little bit more context for this story would be nice, for those of us not in the know.

From A Hamburger Today

5ive Steak: A Meaty, Beaty, Big and Bouncy Burger in the Middle of JFK Airport

Ummm.... bouncy? Are you sure that's the word you want to use to describe this burger? I've only ever heard the word bouncy -- in the context of food, at least -- to mean chewy, tough, and generally unpleasant. I read that headline and assumed you hated the burger.

From Serious Eats

Cook the Book: ''Wichcraft'

Peanut butter and jelly. Pretty plain, but I'm sure Colicchio could do something special with it.

From Serious Eats: New York

First Look at Citi Field Stadium Food

Yeah -- that food all looks pretty good, but personally I have no interest in restaurant-quality food when I go to a ball game. I want a greasy hot dog and nachos with fluorescent yellow "cheese" sauce. If I went to more baseball games I might feel differently, but I go around once a year, and when I do I want the authentic "crappy stadium food" experience.

From Serious Eats

In Defense of Chef Chris Cosentino's Foie Gras

I would be willing to bet a fair sum of money that the ducks and geese at the small farms where foie gras is made (I don't think there's a big enough demand for foie for it to be produced on a larger scale, though I could be mistaken) are treated a million times better than, say, the chickens at your average industrial egg farm.

From Slice

'Top Chef' Contestant Fabio Viviani Spokesman for New Frozen Pizza Line

I'm in Canada, and I'll agree that Dr. Oetker is the best frozen pizza (that I've had, at least), though that's not exactly high praise. Saying "best frozen pizza" is sort of like saying "best STD"...

From Serious Eats

Éma, Syrian Ice Cream from Bakdash in Damascus

I've had this at a fairly authentic place in the Toronto area, and it's pretty good, but the chewy, almost chewing gum-like texture is a bit off-putting. I think it's somewhat of an acquired taste, as a lot of my relatives (who grew up with it) love it.

From Serious Eats

Snapshots from the UK: Gordon Ramsay's Plane Food

"...I noticed a few covetous glares from the rows nearby..."

I don't think those were covetous glances -- I suspect that they were irritated glances. There's nothing worse than someone who brings stinky food into an enclosed space like a plane or a bus. As far as smelly food goes, that doesn't seem all that bad, but I would imagine that the people immediately around you were definitely smelling that.

From Serious Eats

Oil-less Turkey Fryer

Ummm... if there's no oil involved, how is this frying? Shouldn't this be called an infrared turkey oven, or something like that?

From Serious Eats

World Leaders Eating While Rome (And Everywhere Else) Burns?

I always find the "it's irresponsible to spend a lot of money on X when people in Y are suffering!" arguments to be a a little bit silly. Well, sure, but if you were to follow that argument to its logical conclusion, no one would be allowed to enjoy anything, and everyone would have to give 95% of their paycheque to charity, because there's always going to be someone out there who is worse off than you are.

From Serious Eats

'Ducasse Made Simple': Uneven Execution

I don't think you're using the word "eponymous" correctly -- I don't see any mention of garlic soup in the title.

From A Hamburger Today

Shake Shack UWS Madness On Tap: Let the Frozen Fries Start Flowin' in My 'Hood

Well, Thomas Keller uses frozen fries at his restaurants, and he's arguably the best chef in the country, so... I'd say it's probably not that big of a deal.

From Serious Eats

Peanut Butter Slices

I think most of you guys are missing the point of these -- I really doubt they're meant for adults who like peanut butter but can't be bothered to get out a jar and spread it themselves. They're clearly meant for kids, who tend to love stupid gimmicky stuff like this.

From A Hamburger Today

Grilled: George Motz Redux

Apparently Wolverine got sick of fighting supervillains and decided to write a book about hamburgers.

From Serious Eats

Do You Wash Melons Before You Eat Them?

Yeah, I don't get it -- why would washing a melon ever be necessary? The rind is completely non-edible (or have I been living my entire life under a misconception?).

From Serious Eats

No Dog on the Menu in Beijing

Well, I could mention that many Indians would have a thing or two to say about the disgusting practice of eating cows (a sacred animal in their part of the world), which you no doubt partake in, or at least don't find "sick sick sick"... but I can see your mind won't be changed. Have fun living in your self-imposed bubble, clucking your tongue and looking down upon anyone who does things slightly different than you.

From Serious Eats

No Dog on the Menu in Beijing

Certainly no one would expect you -- or anyone -- to eat your own pet, but calling an element of another culture "sick sick sick" just because you disagree with it... that's a little xenophobic, is it not?

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