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From Serious Eats: New York

Win Tickets To Edible Manhattan's Seaport Birthday Party

high-brown: david chang
low-brow: junior's

grew up on new york-style cheesecake and there ain't nothing better!

From Serious Eats: New York

Win Tickets To Edible Manhattan's Seaport Birthday Party

high-brown: david chang
low-brow: junior's

grew up on new york-style cheesecake and there ain't nothing better!

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Recent Comments

From Serious Eats: New York

Win Tickets To Edible Manhattan's Seaport Birthday Party

high-brown: david chang
low-brow: junior's

grew up on new york-style cheesecake and there ain't nothing better!

From Serious Eats: New York

Win Tickets To Edible Manhattan's Seaport Birthday Party

high-brown: david chang
low-brow: junior's

grew up on new york-style cheesecake and there ain't nothing better!

From Talk

Foreign foods that just taste... BETTER!

French yogurt. Nothing in the US comes close, not even the French "style" yogurts we have.

From Serious Eats: New York

Weekend Giveaway: 'Good Beer at BAM' Tickets

Ohh, I second the Ithaca Apricot Wheat, although Sixpoint Sweet Action gets my vote for most drinkable.

From Serious Eats: New York

Win a $1,200 Street Food Dinner for Two to the Citymeals-on-Wheels Fundraiser

Nothing is better than the Russian blini (crepes) with smoked salmon and sour cream from the Teremok stands (a blini chain) in St. Petersburg, Russia, especially on a hot summer White Night.

From Serious Eats: New York

Win Tickets to Taste of Tribeca

I'd like to try Matsugen, although I'm ashamed to say I've never been to Nobu...even though I've been in NYC for almost 6 years.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

An untoasted sesame seed bagel with cream cheese and lox. Or a bowl of homemade oatmeal (if I'm too lazy to go out for a bagel).

From Serious Eats

Weekend Book Giveaway: 'The Amateur Gourmet'

My dad has been on a low-fat diet since I was a kid, so I've grown up around some pretty inventive low-fat cooking techniques. By the time I was in college, I thought I had mastered the art of such "substitution cooking," which is why I was so confident that when we realized we had no eggs for a birthday cake, we could just add some extra oil instead. The cake turned into more of a thick chocolate pudding than anything else - not completely inedible - but that was probably because it was from a BOX MIX. I screwed up Betty Crocker, aka "Cooking For Dummies."

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