Serious Eats: lovesomething's Profile

Served: The Ballsy Waitress

Hannah (actually, I suddenly suspect I've met you through some school thing or another)--I was going to write a lengthy comment, but how about just this: right on.

lovesomething at 12:31PM on 04/14/09

From Talk

Silicone Bakeware - I'm not so sure

While I use either silicone baking mats or parchment paper depending on the situation, I have to admit I loathe silicone baking pans. Flexible pans do not make sense, and worse, I find they really stink for cakes, quick breads, etc. because they change the texture of the outer crust (in my experience).

lovesomething at 7:33PM on 03/28/09

From Talk

Post-Graduation NYC Lunch

@kmalladi: I am graduating from Columbia, and would love to do Community Food and Juice, but I know they'll be swarmed and they won't take reservations.

I've thought of doing Carmine's, and there is a good chance we will, but my boyfriend graduated from CU two years ago and did his post-Class Day meal at Carmine's, so the spoiled child in me wants to try and do something a bit different.

lovesomething at 7:46AM on 03/27/09

From Talk

What Would Make Your Perfect Coffee Shop Perfect?

A decent selection of teas and herbal tisanes for non-coffee drinkers (a nice hot cocoa would be lovely too).

Individual seating (like comfy chairs) as well as small tables for couples or small groups of friends.

I agree, sockets, sockets, sockets, and free wifi (or free wifi with purchase--maybe you could print the password on receipts or something).

Pastries and treats made with "whole" ingredients--no HFCS, maybe a few whole wheat options. I also agree with the person above who requested regular-sized pastries, a 200 calorie cookie for a buck, say, rather than a 500 calorie one the size of my head for two bucks.

lovesomething at 8:10AM on 01/20/09

From Talk

Favorite Oatmeal Concoction?

I eat oatmeal most mornings for breakfast. I alternate toppings frequently, but my favorites are Peanut Butter and Jelly Oats (oats + peanut butter + chopped pecans + cinnamon + vanilla + water/milk, cooked up, with a bit of good preserves, ground flax and almond milk stirred in at the end) and Carrot Cake Oats (oats + nut butter--almond is great + chopped walnuts + cinnamon + ground cloves + ground ginger + shredded or sliced carrots + raisins + vanilla + water/milk, cooked up, with a bit of agave nectar or maple syrup stirred in at the end).

lovesomething at 11:39PM on 01/04/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Ultra thin slices of wonderful cheese!

lovesomething at 3:37PM on 12/14/08

From Talk

I don't like cookies made with _______!

DO NOT WANT:

Anise
Margarine
Cashews
M&Ms (NH loves them though, ew)
Raisins
Marshmallows
Bananas
Colored sugars

lovesomething at 1:24PM on 12/14/08

From Talk

Whole Wheat Pasta: Way or No Way?

Since I'm a college student/semi vegetarian who eats a lot of pasta (probably pasta a couple of times a week, but in small portions!), it's whole wheat all the way. I will indulge in regular in a restaurant, or if I'm cooking something special for my family or boyfriend.

lovesomething at 12:59PM on 12/14/08

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

I don't think I've had good truly barbecue in New York, to be honest! Rack and Soul is right near me and it's tasty...

lovesomething at 9:21PM on 12/13/08

From Serious Eats

Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates

My really perfect chocolate brownies with a glass of red. It just works.

lovesomething at 7:22AM on 12/13/08

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

An ultra fresh everything bagel, chive cream cheese, a searing hot tea the size of my head.

lovesomething at 11:18PM on 12/11/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

Definitely in the water for boxed stock crowd. Saves money, tastes better.

lovesomething at 2:35PM on 12/10/08

From Recipes

Cook the Book: 10 No-Cook Things To Serve For Dessert

@wunami I think the point of something like this (in a recipe book, or otherwise) is to provide inspiration. Lots of people aren't that creative when it comes to arranging a beautiful platter of vegetables (something covered in Ina's first cookbook) or putting together a few interesting storebought items to create a dessert that feels special, even if it isn't time consuming or homemade. The example of brownies and ice cream isn't exactly shocking, but 10, 7, 6, 3 and a couple of others probably don't come to you average home cook off the top of his or her head. I'll probably try 10 and 7-or variations thereof-pretty soon myself.

lovesomething at 8:35PM on 11/14/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Frankly? My cheddar chive scones. Which are based on the cheddar dill scones in Ina's first (I think) book. Everyone loves them. I call them "magic scones" because even people who love them eat these delicious, cheesy delights with passion.

lovesomething at 2:44AM on 11/12/08

From Serious Eats: New York

Win Tix to the SWEETest Event Ever at the New York City Wine & Food Fest

Oh dear, probably something quite simple, macarons from Bouchon Bakery, perhaps.

lovesomething at 4:55PM on 09/20/08

From Serious Eats

Paula Deen Is Trying to Kill Us, Part 5: Butter, Mayo, Whiz Cheese Spread

Hey, hey, hey don't bring the Barefoot Contessa into this.

lovesomething at 6:04PM on 05/31/08

From Serious Eats

'Top Chef': A Good Mollusk is Hard to Find

Did Rick Tramonto seem high to anyone else?

lovesomething at 5:44PM on 05/31/08

From Slice

Dear Slice: There's Other Pizza on Staten Island, You Know

Don't take the VN, it's 10$ if you're not a resident.

Seriously though, I'd love to see a Staten Island Slice review, despite my love-hate relationship with my home-semi-urban-wasteland.

lovesomething at 6:19PM on 05/22/08

From Talk

Movie Theater Food

Thanks Serious Eats, for seriously inspiring me to bring cocktails to the movies...I'm contemplating theme drinks.

lovesomething at 11:40PM on 05/21/08

From Talk

thoughts on Hungry Girl?

Recipes look gross. Eat what you actually like, in small portions as necessary. I love how she constantly says "I actually eat lots of fresh produce blah blah blah" but endorses all this crap.

lovesomething at 11:02PM on 05/19/08

From Talk

starting a food blog ........

Hey Matt, I don't even eat meat and I'm fascinated with this blog idea! I can't wait till you get started and I hope you'll come back and leave the link. Good luck!

lovesomething at 10:58AM on 04/29/08

From Serious Eats

What's Your Take on Cake Ice Cream?

Haven't tried the Ben & Jerry's flavor, but have had mixed feelings about the ones out in ice cream shops. Some are quite tasty--I think it's more a mood. Sometimes I want a fine, subtle gelato and sometimes I want that ooey-gooey-way-too-much-junk-in-it feel of ice cream. When I want B&J, I'm usually in the latter mood.

One thing I have really mixed feelings about is cheesecake flavored ice cream. I've only had the Cold Stone version, which I thought was tasty but off putting. Thoughts?

lovesomething at 1:28AM on 04/20/08

From Talk

My son turns 21 this June: a special way to celebrate?

As a person who is turning 21 in August, and currently thinking about how I plan to celebrate with my family, I think it's very, very cool that you brought it up on Serious Eats.

I do wish people would hush about the hanging out thing. The bars don't get serious till 10, 11 or even 12. So dinner at 7.30 or eight would be lovely. Also, just because you're out for 21 doesn't mean you have to drink yourself ill.

lovesomething at 10:40PM on 04/12/08

From Recipes