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From Serious Eats

The Nut-Free Sandwich Solution

I've found that tahini makes a nice sandwich if sweetened up a bit. My two current preferences are tahini and fresh clover honey or tahini and maple syrup. Both combinations are also great on toast (and I can get tahini at my local grocery store in the organic section).

From Serious Eats

In Design: OXO Good Grips Corn Stripper

I flipped by a tv talk show and saw the guest using an angel food pan to help cut the corn off a cob. Just stand the corn vertically on the centre part of the pan, hold the top of the cob and cut down with a serrated knife. The kernels just fall into the pan. Of course, it is only worth messing up the pan if you are doing a bunch of corn.

-Rob A>

From Serious Eats

Serious Sandwiches: The Waffle Sandwich

I worked with a fellow who brought waffle sandwiches everyday for lunch. Never bread. He toasted up two Eggo buttermilk waffles, and mad a sandwich with them... PB&J, bologna, ham and cheese, tuna salad...didn't matter - just on waffles. He even used the typical condiments - mayo, mustard depending on the fill.

From Serious Eats

Morimoto's Cookbook Can Be Yours This Weekend

Definitely Chen Kenichi. The ultimate classic Iron Chef.

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From Serious Eats

The Nut-Free Sandwich Solution

I've found that tahini makes a nice sandwich if sweetened up a bit. My two current preferences are tahini and fresh clover honey or tahini and maple syrup. Both combinations are also great on toast (and I can get tahini at my local grocery store in the organic section).

From Serious Eats

In Design: OXO Good Grips Corn Stripper

I flipped by a tv talk show and saw the guest using an angel food pan to help cut the corn off a cob. Just stand the corn vertically on the centre part of the pan, hold the top of the cob and cut down with a serrated knife. The kernels just fall into the pan. Of course, it is only worth messing up the pan if you are doing a bunch of corn.

-Rob A>

From Serious Eats

Serious Sandwiches: The Waffle Sandwich

I worked with a fellow who brought waffle sandwiches everyday for lunch. Never bread. He toasted up two Eggo buttermilk waffles, and mad a sandwich with them... PB&J, bologna, ham and cheese, tuna salad...didn't matter - just on waffles. He even used the typical condiments - mayo, mustard depending on the fill.

From Serious Eats

Morimoto's Cookbook Can Be Yours This Weekend

Definitely Chen Kenichi. The ultimate classic Iron Chef.

From Serious Eats

Photo of the Day: Don't Eat Me

Thats a sweet strawberry. Reminds me of a rather sour pickle I bit into a while back:

http://www.maj.com/gallery/ffaat/Stuff/pickle.jpg

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