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From Serious Eats

What Is Superman Ice Cream?

Growing up in Michigan, I almost always got superman ice cream when I had ice cream as a kid. There is something about the flavor and the visual appeal.

My tastes may have gravitated more towards chocolate in general now, however whenever I visit Michigan I always get a scoop of superman with a scoop of brownie nut fudge. I call it "The Tammy", named after a friend who was the first to try this daring (yet delicious!) combination.

From Serious Eats

Threadless T-Shirt Giveaway: Pancake Mountain

vegan blueberry banana pancakes made with whole wheat pastry flour, garbanzo flour, almond meal and a bit of cornmeal for crunchy goodness. Drowned in pure maple syrup, of course!

From Serious Eats

What Does Your Fridge Say About You?

I had my coworkers over for dinner the other day. Many opened my fridge to chill the beverages they brought and when they saw the interior were shocked at how it didn't look like their refrigerators. Mine is chock full of local organic produce. One guy opened the door and said "WHOA, all natural!!"

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

As a kid, I used to make a honey white bread. The smell of that bread was so wonderful, and I loved having a big, thick slice, slathered with honey.

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Recent Posts

From Photograzing

Canneles

From Photograzing

Vegan Maple Pecan Pie

From Photograzing

Black Lentils in Mushroom-Zinfandel Sauce

From Photograzing

Cornbread Socca

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Recent Comments

From Serious Eats

What Is Superman Ice Cream?

Growing up in Michigan, I almost always got superman ice cream when I had ice cream as a kid. There is something about the flavor and the visual appeal.

My tastes may have gravitated more towards chocolate in general now, however whenever I visit Michigan I always get a scoop of superman with a scoop of brownie nut fudge. I call it "The Tammy", named after a friend who was the first to try this daring (yet delicious!) combination.

From Serious Eats

Threadless T-Shirt Giveaway: Pancake Mountain

vegan blueberry banana pancakes made with whole wheat pastry flour, garbanzo flour, almond meal and a bit of cornmeal for crunchy goodness. Drowned in pure maple syrup, of course!

From Serious Eats

What Does Your Fridge Say About You?

I had my coworkers over for dinner the other day. Many opened my fridge to chill the beverages they brought and when they saw the interior were shocked at how it didn't look like their refrigerators. Mine is chock full of local organic produce. One guy opened the door and said "WHOA, all natural!!"

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

As a kid, I used to make a honey white bread. The smell of that bread was so wonderful, and I loved having a big, thick slice, slathered with honey.

From Serious Eats

Cook the Book: The Essence of Chocolate

At a cafe in Michigan which tragically is closed now, they would periodically have a dessert called "Unbelievable Chocolate Cake." I always looked at it with skepticism, but when I finally tried it I was shocked that it lived up to it's name. It was fluffy upon first entering my mouth, and after a brief moment it melted away into an incredibly smooth cream. Additionally it was a bitter dark chocolate taste with minimal sugar... truly a cake for grown-up chocolate lovers! Not only was it "Unbelievable", it was unforgettable!!!

From Serious Eats

Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates

My favorite chocolate dessert is the Raspberry Chomato Cake I make every fall. It's a rich chocolate cake with a blended yellow tomatoes in the batter. You can't taste the tomatoes, but the depth of flavor of ripe, in-season, local tomatoes I think enhances the depth of flavor of the dark chocolate. Topped off with fresh raspberry sauce, dark chocolate tofu mousse, fresh whipped cream, fresh raspberries and chocolate shavings, it is my favorite rendition of chocolate.

From Serious Eats: New York

Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?

I cook all kind of stuff in my small kitchen and the only problem is that the lack of counter space makes for bigger messes and and more difficulty in the timing.

From Serious Eats

Jonas Trampedach's Tea Bag Coffin

That is a cool and useful design, but I don't think calling it a "coffin" would be very marketable.

From Serious Eats

So, What Did You Make?

Pistachios, Cashews, Raisins, Dried Cherries

Shaved Brussels Sprouts Salad with Pomegranate, Toasted Hazelnuts and Cocktail Grapefruit with Sunflower Seed-Meyer Lemon Dressing

Cornbread socca with roasted garlic, agave nectar and sea salt

Main Dish:
Braised Curly Mustard Greens
Caramelized Pearl Onions
Black Lentils in Zinfandel Mushroom Sauce
Mashed Sweet Potatoes with Coconut Milk and Garam Masala
Trio of Phyllo Purses; pumpkin, walnut, sage; truffled sunchoke; christmas lima beans with "thanksgiving flavors"
Mashed Potatoes
Deep Fried Craberries

Vegan Pecan Pie in Almond-Corn-Flax Crust
Homemade Vanilla Bean Ice Cream
Homemade Vegan Pumpkin Ice Cream

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Jello Cook and Serve Chocolate Pudding. Yes, I've outgrown it. Something about artificial cocoa flavor that doesn't cut it anymore.

From Serious Eats

Favorite Fictional Cooks in Movies and TV Shows

All about the swedish chef... but missing from that list I like Bender from Futurama.

From Serious Eats

Serious Cheese: Counting Money? No, Counting Sheep

I certainly have fantasized about it plenty, but I think it would take some finacial security to actually do it. I wouldn't want to be at risk of going under because of the start up expenses.

I especially like to imagine running a farm to table restaurant where I would serve up farm fresh eats once a week.

From Serious Eats

Gigantic Candy Corn For Sale on Craigslist, $3800

Is it just me, or does that girl look like she was photoshopped in.... which makes it look like the whole thing was photoshopped... hmm....

From Recipes

Sweet Tweaks Round-Up: Cast Your Votes Now!

oh man that pumpkin spiced kulfi sound/looks so good! I vote that one.

From Serious Eats

Dentist Will Buy Your Leftover Halloween Candy

Oh I'd sell back the shitty non-chooclate candy for sure!

From Serious Eats: New York

Sweet Ticket Giveaway, Week 3: Pichet Ong's Guilty Pleasure Sweet

Freshly fried powdered sugar donuts with fresh pressed apple cider at the cider mill!

From Serious Eats

The Most Disgusting School Lunches

I always brought my own lunch, but I remember that everyone thought the burgers were made of horse meat.

From Serious Eats

Why Don't Recipes Include Salt Amounts?

Even when a recipe specifies, I tend to ignore it. I fell like I'm especially sensitive to salt and when there is too much, it can really ruin a meal. Best to wait and taste before adding any salt!

Recent Posts

From Photograzing

Canneles

From Photograzing

Vegan Maple Pecan Pie

From Photograzing

Black Lentils in Mushroom-Zinfandel Sauce

From Photograzing

Cornbread Socca

From Photograzing

Shaved Brussels Sprouts Salad

From Photograzing

Creamy Fall Fettuccini

From Photograzing

Mushroom Fennel Ragu

From Photograzing

Honey Almond Sandwich Cookies

From Photograzing

Election Night Soup

From Photograzing

Shitake and Sweet Potato Stuffed Tortillas

From Photograzing

Homemade Salsa Verde

From Photograzing

Chanterelle and Mozzarella Stuffed Squash Blossoms

From Photograzing

End of Summer Caprese

From Photograzing

A Different Kind of Tempeh

From Photograzing

Roasted Yams

From Photograzing

Almond Scones

From Photograzing

Fire Roasted Red Pepper

From Photograzing

Lentil Soup

From Photograzing

Summer Chipotle Pasta

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About windattack

Website: http://www.windattack.com/

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Favorite foods: chocolate, pearl onions, cilantro, bread, tomatoes, olive oil, pasta

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