About Us
We created endless simmer to satisfy our insatiable desire to think about food constantly. We’re basically somewhere between regular consumers of food pop culture and total snobs; we can just as easily enjoy offal or destroy a Dunkin Donuts (fake) egg and cheese croissant. We love to experiment in the kitchen, but we do frown on cheating. There’s nothing we love more than a good food pun.
Turn to endless simmer for all your food needs. We want to share our cooking stories, favorite shows, restaurant reviews and any other things we can think of that incorporate eating.
Clearly, we just can’t keep our mouths shut.
Who we are:
Brendan Spiegel (BS) developed his “interesting if snarky” writing style as a reporter and editor at Congressional Quarterly. He has written for The New York Times, Budget Travel, New York magazine, Men’s Journal, Wired, Travel + Leisure, The Village Voice, mental_floss, National Geographic Adventure, Backpacker, and CHOW. When not eating and drinking, he can be found blogging about his other two obsessions–travel (@ Oyster) and politics (@ The Huffington Post).
BS(at)endlesssimmer(dot)com / @EndlessSimmer
roasted red peppers
pine nuts
NY pizza (New Haven too!)
mango (salt and peppered)
wheat thins
miracle fruit
bacon
bacon
bacon
Stefanie Gans (gansie) actually enjoyed writing even before Carrie Bradshaw made it such a glamorous profession (being named editor of her 6th grade yearbook!) While her first magazine internship led her to interview Joe Rogan, tattoo artists and yet-to-be heard of bands, she has luckily found her way to the world of food. To support her eating habit, Gansie works for a national foundation advocating for working women. Her writing has appeared in Express, Onion’s AV Club / Decider , Washington Post.com, BusinessWoman Magazine and Young Women Misbehavin’. Proudly from Cherry Hill, New Jersey and currently living in DC.
gansie(at)endlesssimmer(dot)com / @EndlessSimmer / @gansie
avocado
sunny-side up egg over absolutely everything
begal* and cream cheese (*pronounced with a South Jersey accent)
Herr’s ripple potato chips
Dunkin Donuts coffee with cream and sugar
fettuccine alfredo with broccoli
feta cheese
medium rare steak
red wine
french fries
Beamish (and ice cream)
80 Proof’s chocolate truffles
80 Proof’s proudest achievement is his extensive and ever growing liquor cabinet. Other joys in his life include Duke, soccer and keeping Gansie happy. 80 enjoys these activities while wearing shorts with the air conditioner on full blast. And, seriously, Gansie didn’t write this.
80proof(at)endlesssimmer(dot)com / @80P
Beer
Pepperoni Pizza
BaconCheeseBurger
Chips and Salsa
Sweet Tea
French Fries with ketchup
While Liza’s claim to fame is her extensive knowledge of the microwave as well as cabaret singing, she also works as an assistant editor for VT Inc., a production company that focuses on environmental and health issues. Previously, Liza was the Column Editor for the Housing and Homelessness section of the Washington Spark.
Cheese
Pepperoni
Soy Lattes
Salt and Pepper… together… on a spoon
Goldfish… crushed… eaten with a spoon
Amy’s Frozen dinners (ALL OF THEM)
Enchiladas
Russell Warnick (Britannia) stumbled across the pond over six years ago and he’s been living in DC ever since. His love of food came about while persistently defending England’s culinary delights to his friends, yes they do exist, apparently. Although he loves to eat, he loves to drinks much more, so please do excuse any incoherent ramblings that may pop up from time to time. When not working his desk job and watching The Golden Girls, Russ plays co-host to a weekly Sunday Night Dinner Club where he cooks for twenty of his closest gay friends, and providing he stays sober enough to take photos and notes, he will share his stories with Endless Simmer.
Margaritas
Crab Cakes
Iced Venti Non-Fat Chai (Yes, I’m a S’bux whore)
English Cooked Breakfast
Bacon Sandwich with HP Sauce (google it)
Sea Bass
Cheesecake
Pinot Noir
Gnocchi
Mike Johnson (TVFF) took his love of food and his interest in pop culture and created his first site, TVFoodFan.com. In order to pay the bills, Mike works in online communication for a Philadelphia-based nonprofit. He lives with his wife Mrs. TVFF in Lawrenceville, New Jersey where he enjoys craft beer, museums, The Velvet Underground and Nico and rooting on his Philadelphia sports teams.
TVFF(at)endlesssimmer.com / @mcj4476
authentic (no cream, dammit) spaghetti carbonara
roti canai
Snyder’s of Hanover Sourdough Hard Pretzels
India Pale Ale
scrapple
Taco Bell’s Beef Baja Chalupa
duck fat
pad kee mao
yellow Sour Patch Kids
buttered popcorn
Maids (or Maidelitala, the sobriquet she originally adopted before Gansie butchered it down to “Maids”) is ES’s resident vegetarian with an extreme case of lactose intolerance (really hard for a cheese lover). A vegetarian since the age of 10, Maids manifests extensive knowledge of vegetarian fare from around the globe (she is also an audacious braggart). Maids insists she’s not a Vegan because she eats eggs, can stomach yogurt, and partakes in honey (bee slavery!). Apart from her obsession with cooking and food (which is only slightly hampered by her restricted diet), this globe-trotting bleeding-heart is rarely sighted without earrings and usually has a granny smith apple near at hand.
Granny Smith Apples (others too but not golden delicious, gross!)
Broccoli
Beans (black, red, white, garbanzo)
Curry Powder
Garlic
Cilantro
Harissa
Hummus
Red Pepper Flakes
Basil
Nutritional Yeast
As C. Christy Concrete, I wasn’t born a vegan, but after a decade and a half as a vegetarian, the switch to the dietary dark side seemed inevitable. I cut my blogging teeth at LiveJournal, where I still maintain a more or less regular presence. When I’m not trying to figure out how to shoehorn various brands of liquor into cupcakes, I sell my renaissance-level skills to the highest high-tech bidder in Silicon Valley. After a long day of whoring myself out, I like to waste what little free time I have expanding my various spheres of interest; including roots reggae, collecting foreign cigarettes, and Buddhism.
Tofu
Peanut butter
Natt?
Avocado
Bread and butter pickles
Kale
Tabouli
Green tea
Cashews
the occasional pastry
After living off cafeteria food, the strange products of her tiny kitchen, and Central Pennsylvania’s finest offerings while attending college for the past four years, Madeline Shores (ML) has recently been forced to enter the “real world” and start her fast and sexy life representing the future of America. With only the stamp of a snotty private school and a completely unmarketable degree, ML has returned to the Philly suburbs to mooch off her parents and work for a company that has absolutely nothing to do with her interests. In her free time, she can be seen traveling the country, feeding her afraid-of-fat boyfriend and acting as the mealtime paparazzi while spending time with friends, some of whom have dubbed her “the anytime eater.”
cheese
baguettes
olives
rum
onion pizza
pastrami
coffee
rice cakes
chicken noodle soup
popcorn
snow and blue crab
any combination of the above + cheese
Blake (Bliz) refused to eat anything but cereal and PB&J until becoming old enough (16 yrs) to realize taking a date out for mozzarella sticks wasn’t the best way of getting a girlfriend. Since forcing himself to eat a chicken sandwich his palate eventually expanded to enjoy black and white Irish pudding, fried shrimp heads, snake blood shooters, and just about anything and everything that is cooked well (except dog.. never ever dog). After a lengthy stint in the restaurant industry, Blake finally retired from tossing bottles around and took a real job as an editor for some company. (Update: then said “fuck this” and went back to work as a line cook.) In order to document his culinary exploits A Moveable Feast was created and thus has led to all sorts of adventures. It is not uncommon to spot him wandering DC with a Maker’s rocks in his hand asking DJs if they’ll play Freebird.
risotto
Rogue Deadguy
Stuffed baked potato Pringles
gnocchi
meatball subs
prosciutto
Turkish manti
cayenne pepper
roast duck
chocolate milk
any kind of ribs
souffles
ES is always looking to add some new spice to the mix. If you’ve got something to say about food, drinks, food TV, food-like products, or really anything even remotely food-related, holler at us. As you may have noticed, we’re doing this for the love, not the money, so unfortunately there’s no pay (at least for now). But you do get the chance to put your words in front of thousands of hungry readers every day. Interested in joining the team? Shoot us an email (info@endlesssimmer.com) and let us know what kind of posts you’d like to write for ES.
