Denny's picture

Denny

Washington, DC

Member since 30 August 2010 | Blog

Helmet Stickers: 5,622 | Leaderboard

Voting Record: 79 / 25

I like turtles.

Favorites

  • SPORTS MOMENT: Last week at bocce I totally threw a great shot

Recent Activity

Comment 23 Apr 2015

The university is and will remain, without question, Ohio's most redeeming asset for me. I adore it. The rest of it? Eh.

Comment 23 Apr 2015

Slid into your DMs. You're welcome for that Serious Eats tip. I evangelize for it pretty aggressively.

Comment 23 Apr 2015

Yes you should go there. The Food Lab does a great job of deconstructing recipes and giving how-to articles. My pizza and chili recipes have become [100 emoji] thanks to reading that site, and I now understand breaking recipes down into pretty standard methodologies. Which has gone a long, long way.

Comment 23 Apr 2015

Grew up in Sandusky, attended OSU, moved the hell out of Ohio after undergrad graduation and don't plan to return other than for weekends.

ETA: sometimes I stay longer than a weekend to visit with family. But not often.

Comment 23 Apr 2015

Hodge I just want to share emails with you sometimes you should email me so we can do that

Comment 23 Apr 2015

I'm around-ish, but have fallen away from sports over the past few years (both in general and to a lesser extent at OSU). Community's changed as the site's grown, and I feel far more on the outside of the commentariat than I used to be. Basically I don't have much to say most of the time.

Comment 23 Apr 2015

lol I miss him sooooo much

Comment 17 Apr 2015

Training starts tonight at Park Street Tavern. I'll have people there observing your commitment to the #craft.

Comment 09 Apr 2015

Hello, scientist here. Opinions are worth very much but facts are worth more and hey look it's factual that UC is a stain QED.

Comment 03 Apr 2015

Kenji is my favorite food methodology writer out there, easily. I'm planning to make his cassoulet recipe this weekend.

Comment 03 Apr 2015

My method: salt, pepper, and cook that steak sous-vide and finish it in a heavy-ass skillet with butter and thyme; use the grill for smoking pork shoulders and turkeys and pastramis and making pizzas.