This looks amazing!
Oh my goodness, yes, thank you. ARGH. Sorry about that.
You are right. I listed the official company name. Think they sacrificed accuracy for the alliteration. Typical :)
I’m officially a 30-something now @evllito and I live near the LES / east village so that’s why this list is the way it is, as I mentioned in the post.
Interesting! Thanks for sharing. I certainly won’t list them here, then.
Hey thank you so much for your comment — you’re right and I’m so sorry for the error! Posting a correction now. Don’t know what I was thinking.
Thank you! Adding this now! They look so good
Thank you!! Appreciate that!
I have seen this movie at least 40 times…? More. I love it so much.
*hole! not hope. LOLz. Holes forever.
Hi hi thanks for your comment. Peggy and I don’t totally agree on this one. I think the egg-in-avocado is delicious. Be sure to scoop a little extra avocado out of the hope the pit leaves behind so that the egg will fit. Then also squeeze a generous amount of lime juice on the avocado to keep it from oxidizing as it bakes. Also—season generously with salt and pepper, and make sure you start with a good, ripe avocado. If you follow the recipe I linked to above, should be great! Lmk if you have any problems, you can holler @emofly on twitter.
Hi hi the avocado does work I promise! I wrote that BuzzFeed post you’re referring to. The important steps to avoid what this Pinterest user had troube with is to scoop a little extra avocado to make room for the egg, and then to generously squeeze the avocado rim with lime so that it doesn’t oxidize while it cooks. -Emily
Last night on the way back from the Mets game, Charlie from the FWD section and I had a conversation about how nice it would be to fly home on a large cuddly creature instead of take the fucking 7 train for a million hours. So then we were talking about the ideal kind of fur or hair or fuzz or whatever for the creature that flew you home. I think my ideal is penguin fur, though NOT WET, because it seems like it’s really soft, but not long enough to shed and get everywhere and give me allergies.
Yeah Heather mentioned — though I may have cut it out of her quotes — that she often grinds the spices herself with a mortar and pestle.
thank you! corrected now
so send this post to someone you can trick into making them for you :)
Technically I didn’t forget him I just left him off because I’m trying to start a fued with a coworker who’s from Tulsa.
OH RED BUD TREES. That’s a good one. So are the snow days. But I still disagree with you about Braum’s French Fries i love them.
Hi Katie - this recipe works. You should give it a try. -Emily
OMG is that the guy who plays Sherlock or am i crazy
thank you for pointing that out! I fixed it.
Hi - thank you so much for your comment! We are working on a back-end feature that will make it easier to print recipes. Hope to get it done soon. Best, Emily (buzzfeedfood editor)
HI thank you for this comment. I added some clarification that yes, once you put the dripped/ground beans on the scale, you should zero out the scale and change it to ounces because you’re going to want to measure the hot water in ounces as you pour it in.
Thank you! This is helpful I’ll add credit now.
That’s the beauty. We have to embrace it.
OMG YOU ARE RIGHT what an oversight. Thank you.
OOF I’m sorry guys. When I posted this I mixed up the sections for gluten free and vegan. So the Mariposa coffee cake is gluten free (not vegan, as you guys noticed), and the Babycakes brownies are vegan. Thanks for your help, and apologies. -Emily, Food Editor
Hi Andrew - I don’t have a copy of your book so I did not originally credit it because I didn’t use it for research like I did The Flavor Thesaurus, Khymos, and online recipe databases like Bon Appetit’s. I also got a lot of the ideas from my personal experience at restaurants / interviewing chefs. However, it looks like a great resource so I added a tip to check it out. I still think these combinations are relatively unexpected to people who might not have been exposed to them in restaurants. (Except maybe Orange + Olive, but some of my colleagues disagreed with me so I included that one!) -Emily, Food Editor
I know it might not be SUPER convenient, but folks who live in NYC should try the Key Food on Ave B and 4th Street for inexpensive groceries. Prices are super low and actually they have pretty nice produce. I cross-checked the prices listed in this post there before it went up and they are actually very similar. -Emily, Food Editor
Cover the carcass with cold water by two inches in a stock pot. Add chopped onion, carrots, and celery and just simmer away for 3-4 hours, skimming off the fat occasionally. Strain and you’re done. -Emily, Food Editor
This is spectacular. Also I love Sonic.
little boy from Up