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Hey! Greaet meeting you last night. You can check out our blog at http://www.midseasonreplacements.com. Our food network posts are here:
http://www.midseasonreplacements.com/wp/?cat=10
and our Top Chef stuff is here:
http://www.midseasonreplacements.com/wp/?cat=30
would love a link to my food blog
http://gluttoness.blogspot.com
Your blog is such a great read! A Yummr member pointed your blog out to us and I can’t wait to read more.
http://www.yummr.com/forums/?view=posts&post_id=866#post_866
Saw your video on the cheesy hotdogs. Funny clip, can’t say I’d want to try one though. Thought you might be able to fit in a post about a hilarious pickle video when things are slow. Thanks in advance.
http://www.youtube.com/watch?v=4fxrSO3lwD8
Nice meeting you all in Margate ,New Jersey Interesting Blog got me hooked .
thanks
As to extinguishing flaming Brie with flour……
Any carbonaceous powder can be explosive when suspended momentarily in the air. Flour can, and will explode. Think dust explosions in grain elevators, sawdust explosions, coal dust explosions in coal mines, for example. A handful of flour thrown, cloudlike, at a source of ignition belongs in the recipe file under “Catastophic Friday night fuck-ups”!
I just found your site through Stumble. I’ll definitely be a regular reader.
Can anyone tell me the name of the book and author Anthony Bourdain recommended on his latest Vietnam trip that aired early March on Travel Channel ?
Thanks
don’t know if anyone has seen this so forgive me if I’m late (NSFW) http://www.gordonramsayswearsatyou.com/
I just came across your site and love it.. the informative pieces with snarky, smart humor cracks me up. I keep getting funny looks because I am laughing out loud reading this in a coffee shop. Gansie I particularly love your take on the Jewish cooking world.. impressive work on the matzah brie flip by dad ganse! Keep up the fantastic posts and I look forward to more laughs and subsequent puzzled looks…
-Laura
BS – what is harrissa? We need a US-Euro translator tool
@Breda – oh no! You guys don’t have harissa? Actually, it’s not that common, probably not that you call it something else…It’s a North African/Middle Eastern spicy red chili paste…goes really well mixed into hummus:
http://en.wikipedia.org/wiki/Harissa
Hi “Simmering” Blogger,
I am Paul from Hot Pockets’ online marketing team. We were visiting “Endless Simmer,” and noticed your blogging interests in quick recipes. We felt you would possibly be interested in sharing this video we have with your readers from Hot Pockets.
This video is a short two-minute clip of free Hot Pockets being handed out to college-aged-skaters doing boarding tricks at a skatepark. Since Hot Pockets are similar to other quick recipes you have blogged about, we thought you would have an interest in this content.
If you have a moment to review our content, here is a link to our YouTube Video described above.
http://www.youtube.com/watch?v=-5ugH-NOsm4
We are looking forward to being able to share this video with you and your readers and get them excited about the new Hot Pockets, by hearing it from you.
We appreciate the time you took to read about our interest in your blog, and please feel free to contact me if you are interested or want any additional information.
Thank you again,
Paul Eulette
Hey I saw your site because your hot dog post came up in my feeder alerts under trendy ny because I run a blog at Http://www.trendyinnyc.com I liked your hot dog crawl post and I am gonna link it on my blog. Check out my restaurant reviews and see if your interested in it. Will add you on my feed and keep checking your posts. Will link when I think my readers would be interested. Thanks
Jess
I am a scallop diver on Mount Desert Island in Maine (Yes, there really are “diver” scallops but when you see them on a menu there’s a 99% probability it’s a sham).
I just happened upon “Screw You, Placopecten Magellanicus” and it made my day!
I love seafood and scallops are near the bottom of my list. The best way is to shuck and eat them raw on the boat. They are a completely different experience! Unfortunately, only a few of us are lucky enough to do it. When fresh (I mean FRESH!) they taste very sweet with a hint of seawater and have a smooth velvety, texture. During the season, I deliver them fresh, daily to Cleonice Bistro in Ellsworth where Chef/Owner Rich serves them at his raw bar.
Last March, Rich took my scallops to NYC and served them “his way” at the James Beard Foundation Awards. Sorry to say, they weren’t fresh. He drove through the night with them and they were 15 hours old when they were served.
Thanks for the hilarious (because it’s true) piece on sea scallops.
Hey, where is Barry’s greatest Top 10 All-Time Food Moments? You did G.W. Bush’s, so why not some parity for gosh sake’s? Are there no food moments with him because he’s too busy ruining the country? Wait, what? Can’t dish it and dish it? Aww. Fail. You.
Dear Endless Simmer ers,
I have a crush on your site. I like your sense of comedy and inquiry, and the way you obviously seriously dig food.
I am adding you under “better than vacuuming” in my semi-parodic blog,”Marcus Aurelius’ Meditations Translated into Housewife” : http://www.translatedintohousewife.com
If you are against it, just say. Of course you will tear out my heart, if you do. But stoicism is teaching me that I will get over it…
RGP x