Profile

2fussie

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

Bison?

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?

Back button

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 - www.organic-center.org 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?

Favorites

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?

Polenta

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?

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.

Mincemeat

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

Calzones

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

Scallops

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?

Hummus

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

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 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

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.... More

Sourdough Starter-Along: Day Zero

A sourdough starter is a simple concept—let some flour and water hang around for a while, and almost magically, the correct combination of yeast and bacteria will take up residence. Over the next many days, I'll be posting daily updates on a new sourdough starter that I've got growing. Today is Day Zero, i.e., your materials list. Read this, gather your supplies (most of which you probably already have), and then come back tomorrow! More

Italian Easy: How To Make A Stromboli

Stromboli can be a somewhat contentious term, and depending on who you ask, definitions vary somewhat drastically. We know what it's not—but while stromboli is neither calzone nor submarine sandwich, it's also not terribly distinct. So, what is it? Making stromboli begins with a dough—sometimes pizza, sometimes bread—that's stuffed with various cheeses and Italian cured meats. The fillings are encased in the dough—sometimes braided, sometimes rolled—then baked, and finally sliced to serve. More

Greek Yogurt Cake

Like pound cake, but lighter, Greek yogurt cake from Mad Hungry Cravings gets its moistness from its namesake and floral sweetness from honey. Make this the night before a big breakfast. More

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... More

Video: The Right Way to Warm Corn Tortillas

I've always felt that the tortillas for a taco—just like the crust on a pizza or the bread for a sandwich—are at least as important as what goes inside it. This makes it particularly distressing to see the number of taquerias that simply don't heat their tortillas correctly. Here's how to do it. More

Fool Proof Pop Overs

I have tried everything and they will not pop. I tried heating the pan first. One recipe calls for high temp for 20 minutes another is lower for 45 minutes. Whole milk vs skim. Nothing. Does anyone have one that... More

Grilled Cuban Sandwich

On paper the ingredients for a Cuban sandwich are fairly run of the mill—ham, Swiss, roast pork, mustard, and pickles—but when pressed and grilled together within a loaf of Cuban bread, sandwich magic happens. Coming from Cuban roots, Lourdes Castro, author of Latin Grilling, knows a thing or two about this particular sandwich. She's adapted an authentic version for those of us who don't have the luxury of living in prime Cuban sandwich territory, i.e., South Florida. More