Trying to retire from a job I love so that I can cook and read all day.

  • Location: Enon, Ohio
  • Favorite foods: Latin American, Asian, almost anything ethnic. Also, seafood and cheese
  • Last bite on earth: Lobster


All I have ever cooked is a bison roast. I do a low, slow braise. You might also marinate it the night before. To me, it tastes like a rather strong beef.

Puff Pastry - what would you bake today?

How do you store puff pastry items after they have baked? Will the cheese straws and cinnamon straws keep awhile in an airtight container?

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Me, too. All day yesterday and this morning, too.

British Bites: Eccles Cakes

While growing up in the military, with an American father and English mother, we were stationed in England several times and I remember Ecles cakes, along with other English yummies. But I seem to remember Ecles cakes being made with currants. Anyone else out there remember them with currants?

annoying ads

Very annoying. I'm going to be boycotting Serious Eats and visiting the other food sites for awhile - I can't stand the ads any more.

Apple Cinnamon Quick Bread

An 8 x 8 LOAF pan?

Apple Cinnamon Quick Bread

An 8 x 8 LOAF pan?

Kroger Bag Boy Woes

I could write a book about my horrible experiences with baggers at Krogers. My husband got tired of hearing me rant and rave this past November and told me to pay more and shop at the small independents who make shopping in their establishment actually enjoyable. At the check-out, they first ask you if you would like paper or plastic bags, and KNOW how to pack a paper bag!! The Kroger baggers pack paper bags just like they do the plastic - just throw everything in.

One of the best "worst" experiences with Krogers baggers was when the bagger put the half-gallon carton of milk flat on the bottom of a paper bag, laying parallel, and packed a large glass jar of pickles and several cans on top of it. The milk carton sprung a leak on the way home and when I went to remove the bag from the trunk of my car, the bag was soaked and tore open when I lifted it. Thank goodness it broke before I even had it out of the trunk, so the glass jar fell into the trunk instead of on the concrete garage floor. I have e-mailed them more times than I can count about their baggers and all I get is "thank you for your comment. We are looking into it".

Great Chicago Restaurants

Heaven on Seven, downtown. It's a fun place with wonderful New Orleans food and very reasonably priced.

Guiness substitute

I have my Irish-American friend Casey O'Hanlon to thank for the term "weird beer" after he stated "Americans and their weird beers....."

What should I do with a couple of Swordfish Steaks???

Poach them in a white wine seasoned broth. I always use 1-1/2 cup water, 1/2 cup white wine, shallots or leeks, smashed garlic cloves, salt, 1/2 cup chopped tomatoes and any herb you like - oh, and lemon slices. Simmer your broth for 1/2 hour, then add your fish and simmer slowly with lid about 8-10 minutes. Its done when fish flakes.

Niko: Impressive Japanese Fare Without Service to Match

There isn't a meal in the world worth that kind of treatment. There are just too many excellent restaurants with excellent service to put up with even mildly bad service.

Chicken stock FAIL. Serious Eaters, what am I doing wrong?

The best chicken stock I ever made was with 5 pounds of chicken wings.

Pork Roast-How Do I Dress it Up?

The Barefoot Contessa has a very good recipe called Company Pot Roast I believe which is very good.

Food related books - need a good read.

Several weeks ago I read The Hundred Foot Journey by Richard Morais which was very good. I've just started Ant Egg Soup, The Adventurees of a Food Tourist in Laos by Natacha Du Pont De Bie and it's very good so far but I'm only on chapter three.

French in a Flash: Dijon Lentil Salad with Lemon Roasted Shrimp

Are the shrimp peeled before roasting?

Restaurants In Lakeview neighborhood - Chicago

She lives on Buckingham, not far from the Blue Man Group Theater

Restaurants In Lakeview neighborhood - Chicago

Thank you so much!! We won't have access to a car but our daughter knows the public transportation system really well. Depending on the weather - I'd like to take a cab rather than the El. Thanks again.

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Probably any sausage from my Pennsylvania sausage-making friend who's been at it for 30+ years and keeps getting better and better - with a little help from me, of course.

Is eating Organic Food worth spending double the money?

Have there been an food recalls on organic produce/products? Through experience, I have noticed that a lot of organic produce seems to have a longer "shelf life" than non-organic, especially strawberries and lettuce. And organic 2% milk tastes better than non-organic whole milk and also keeps longer (just look at the expiration date on the carton) I recently heard about a web site devoted to organic products - which seems to address a lot of issues related to organic produce/products.

a Trader Joe's Disappointment

I've been to Trader Joe's twice and can't see what all the fuss is about. There's no fresh produce, no deli with "unusual meats and chesses" and nothing I can't get somewhere closer to home. I, too, wonder if I'm missing something.

what's your favorite brownie recipe?

I've always used the Land-O-Lakes recipe from the butter carton, but I only eat a brownie fresh, and warm, the day they're made. My husband and daughter get the rest.

"Favorite"-ing a Recipe

I haven't been able to favorite ANYTHING for the past three months or more. Alaina has helped me in the past, but I can't remember what she said to do. Whatever it was, it only fixed the problem for a few months. My husband, the computer guy, is home today and could help with anything real "technical" . Can someone help me?

Spicy tomato sauce

i also use corasely ground black pepper and heat it in the olive oil, along with the red pepper and then add the garlic for added kick. Heating black pepper in oil for a few minutes really brings out a nice peppery flavor.

eating out on the road

Oops! I commented twice on this topic

Parchament Paper

I've come across several recipes calling for using parchament paper to bake on, with temperatures as high as 475 degrees. But the parchament paper (Reyonolds) states not to use it above 420 degrees. Is this correct? Can I use it over 420 degrees?


Can't find any of my "Favorites" which I have been collecting for several years. Am I missing something?

Hot Peppers

My husband just brought home about five pounds of assorted hot peppers, mostly jalapeno and anaheims. I usually freeze some for later use, but I don't think I'll use five pounds real soon. What else to do with them? Some kind of sauce?


Two days ago, I made a loaf pan of polenta to be fried and eaten this weekend. But I won't have time to use it. Its made with just cornmeal grits and water. Will it keep okay in the fridge until Monday? Can it be frozen?

Sourdough Bread

Ok. So I made my first loaf of sourdough bread yesterday with homemade starter, using recipe from Serious Eats. The bread didn't rise in the oven very much, maybe three inches and it was very dense and not very flavorful. I'm feeding the leftover starter daily and will try again soon. Any helpful hints out there?

Spice Rub

I just found a jar of a spice rub containing orange juice, lime, fresh garlic, cilanto, beer, etc. in the back of my fridge from last September or October. It looks ok and smells ok. Safe to use?


How long does fresh, grated ginger keep? Store in fridge
after grating?

Asian Steamed Dumplings

Can I use an electric rice/vegetable steamer to cook Asian Dumplings. If so, would I steam them the same amount of time as I do in a basket steamer on top of stove?

Multi-Grain Muffins

I've been making a lot of different muffins made with whole wheat flour or whole wheat pastry flour. My husband complains that they don't rise enough. I follow the recipe(s) exactly. Is this because of the whole wheat flour, plus nuts, raisins, etc.?

Salmon Poached in Beer

Has anyone out there ever poached salmon in beer? My husband came across several recipes for it but it doesn't sound so good to me. I usually poach it in white wine, leeks, etc.


I always make mincemeat this time of year and have used beef suet in the past. Is there a suitable substitute for the suet?


I'm going to make calzones for the first time this weekend. Any helpful hints would be appreciated.


Have a pound of fresh scallops and want to saute them on the stove. I thought I read somewhere not to use a non-stick pan as they will not get a good sear. True?


Does hummus have to have tahini in it? Tahini tastes like peanutbutter to me which I do not like.


Are there any really good brands of ready-made chorizo - not the Spanish kind.

Country Style Ribs

I have a recipe for St. Louis Country Style Ribs which calls for browning the ribs, covering with BBQ sauce and baking in a 350 degree oven for one hour. One hour does not seem long enough. Any thoughts?

The Tea Cup and the Dragon: Secrets of China's Favorite Green Tea

When outsiders try to learn about tea, they're usually stymied by the industry's mindboggling complexity, and a marketplace rife with misinformation and counterfeit product doesn't do much to help. That's why I've made the journey to one of China's tea capitals: to learn how and why this little leaf from a plain-looking shrub drives a whole economy wild. More

What's the Difference Between Tex-Mex and Mexican Food?

Mexican food confused me when I first moved to Texas. Suddenly I encountered restaurants serving the Lone Star state's famous queso dip next to cochinita pibil from Yucatán wrapped in flour tortillas. I didn't know what to make of it. But Carlos Rivero, owner of El Chile Cafe y Cantina and several other Mexican restaurants in Austin, clarified that "'Mexican' is a very broad term because that profile encompasses so many different flavors and ingredients. When come to El Chile, you can have a modern take on Mexican or you can have the die-hard fajita platter. It's up to you." More

The Serious Eats Field Guide to Asian Greens

When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. More

Taiwanese Pan-Fried Rice Noodles

Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth. More

No-Waste Tacos de Carnitas With Salsa Verde

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

Smoky Chicken Tinga Tacos

This smoky, spicy, and earthy chicken tinga takes less work than the flavor would lead you to believe—chipotles add most of the depth, while meaty chicken thighs, canned fire-roasted tomatoes, tomatillos, and onion add layers of flavor to the sauce. More

Smoky Chicken Tinga Tacos

This smoky, spicy, and earthy chicken tinga takes less work than the flavor would lead you to believe—chipotles add most of the depth, while meaty chicken thighs, canned fire-roasted tomatoes, tomatillos, and onion add layers of flavor to the sauce. More

Chinese Noodles 101: The Chinese Egg Noodle Style Guide

From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most versatile to cook with. More

Pollo en Bistec From 'Yucatán'

Pollo en bistec is a homey variation on the Cuban beef dish called Bistec a la cazuela. In it, cubes of meat (in this case, pieces of chicken) are marinated in a heady blend of garlic and oregano before being braised under layers of tomatoes, onions, potatoes, and chilies. More

The Food Lab: The Best Wonton Soup

My favorite version of wonton soup—the version that's good enough to eat like a meal and not just an MSG headache-inducing appetizer, is the rich, shrimp and pork version served in Hong Kong. The broth, a far cry from the salty, one-dimensional versions I had as a kid, is made with chicken and pork, with a rich body and a faint aroma of the sea. The wontons are stuffed fuller than most, folded into little round parcels, filled with juicy pork and shrimp pop out as you bite through the thin, thin skins; the shrimp crunching under your teeth as you chew. More

The Food Lab: This is How Hot and Sour Soup Should Taste

Great hot and sour soup should be rich and thick, but never gloppy, the broth packed with flavor even before the vinegar and pepper get added. The vegetables—wood-ear mushroom and day lily stems—should be crunchy and bright; the slivers of tofu and pork, tender and comforting. Above all, the soup should taste fresh. I've spent many years working on my recipe for hot and sour soup, based largely on the original recipe my parents followed. Here's how to make it, step-by-step. More

Hot Peppers

My husband just brought home about five pounds of assorted hot peppers, mostly jalapeno and anaheims. I usually freeze some for later use, but I don't think I'll use five pounds real soon. What else to do with them? Some... More

Sourdough- almost got it right!

I am trying to perfect my sourdough loaf. I am going after a nice tang, open crumb, crispy crust. I have my sourdough starter, now about 3 weeks old living in my fridge and some KA bread flour. My first... More