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From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I loved bacon before it was trendy, while it was trendy, and now while other things are more trendy! Its recession proof and like a great black dress, it never goes out of style.

From Serious Eats

Threadless T-Shirt Giveaway: Pancake Mountain

silver dollar pancakes with butter and powdered sugar. They somehow just taste better when they are tiny!

From Serious Eats

Cook the Book: 'Tacos'

Finding out my boyfriend and I have the same love for tacos. Its our go-to birthday meal too (even if our birthdays are only 2 days apart). There's no such thing as too many tacos!

From Serious Eats

Cook the Book: 'Almost Meatless'

A yummy egg dish with a flour tortilla, black beans, onion, cumin and a fried egg on top (or two!).

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From Talk

If you had one meal in Miami Beach - where would it be?

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I loved bacon before it was trendy, while it was trendy, and now while other things are more trendy! Its recession proof and like a great black dress, it never goes out of style.

From Serious Eats

Threadless T-Shirt Giveaway: Pancake Mountain

silver dollar pancakes with butter and powdered sugar. They somehow just taste better when they are tiny!

From Serious Eats

Cook the Book: 'Tacos'

Finding out my boyfriend and I have the same love for tacos. Its our go-to birthday meal too (even if our birthdays are only 2 days apart). There's no such thing as too many tacos!

From Serious Eats

Cook the Book: 'Almost Meatless'

A yummy egg dish with a flour tortilla, black beans, onion, cumin and a fried egg on top (or two!).

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Flank steak....nothing tastes better than a steak taco with sliced flank steak cooked so perfectly that it melts in your mouth! At that point, the tortilla and the guacamole are just added bonuses.

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Homemade no-knead bread, tasty cheese and homemade-canned hot peppers in a sweet tomato base. mmmmmm

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

New Mexican Corn Dip - served with corn chips it is always such a big hit and people cannot believe how easy it is to make!

From Serious Eats

'Top Chef': Season 4 Finale: Put a Fork In It

Did anyone else have one of those 'hasn't she learned anything!' moments when Lisa told us she was going to make a rice pudding for dessert? I'm incredibly surprised she pulled it out.

I agree with others that I was scared before the final reveal that it actually was going to be Lisa but I was so glad it was Stephanie who I had picked from the beginning.

I also cannot believe the Richard had the nerve to bring out that banana scallop again, but I guess if each day is a new challenge then its technically okay.

From Serious Eats

Fresh Food on TV: Weekday Edition

Re: Top Chef...you list that Antonia is still in the running for Part 2. Is that right? I cannot believe it has taken me until now to get into that wonderful show!

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

Butter! It makes a great finish for anything coming off the grill...whether its a juicy steak or a fresh ear of corn.

From Talk

Good Breakfast between Charlottesville, VA and DCA?

DCA means Reagan National Airport. Hmmm, not much in between the two except for some McDonald's and Sheetz stores. I would think someone has to have a good small town place in between the two (unfortunately, it's not me!).

From Recipes

Dinner Tonight: Asparagus with Fried Egg and Parmesan

In the world of food trends...fried/poached eggs are the new bacon! They are the new 'hot' item to enhance almost any dish and I can't seem to go a day of food blog surfing without seeing a new recipe using it. Just yesterday, Metrocurean even had a deep fried poached egg...which just might have to become my new favorite sin.

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

Actually I learned most of what I do from Rachael and Alton...my food parents you could say. Now that would make for an interesting family dynamic!

From Serious Eats

Cook the Book: 'The Tex-Mex Cookbook'

My homemade corn dip - 4 cans of corn, 2 cans green chiles, 4 green onions sliced, 1/4 cup mayo, 2 c. shredded cheese, handful chopped cilantro, LOTS of cumin. Eat it with Fritos scoops....just awesome!

From Talk

DC and Arlington, VA

I second Tallula in Arlington - it is one of my favorite restaurants in the country!

From Talk

If you had one meal in Miami Beach - where would it be?

Thanks everyone! We had thought of China Grill so that might work...we are even considering splurging on appitizers and sides at Prime 112. Thankfully this is a business trip! I'm also interested in Calle 8 now that its been mentioned...mmmm :)

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

Although I can't speak for it personally, one of my best friends once dredged cooked bacon in maple syrup, covered it in pancake batter and deep fried it...definitely a heart attack in strip form!

From Serious Eats

What Five Foods Can't You Live Without?

1. Kraft Mac and Cheese (from the blue box, seriously)
2. Herbed goat cheese
3. Popovers from BLT Steak in DC
4. Pierogies (from a homemade stand at my county fair)
5. ...man this last one is hard! umm...Homemade banana ice cream from Lot 12 in Berkeley Springs, WV

From Talk

Give me your winter soup recipes

Soup is a winter must and I call my 'go to' recipe "Man Soup" because if you have a guy in your life who shies away from soup - there's no excuse not to love this one!

¾ lb bulk Italian sausage
½ c. Chopped onion
5 c. Beef broth
(1) 14.5 oz can Italian style tomatoes, cut up and undrained
1 c. Thinly sliced carrot
1 teas. Dried basil
1 teas. Dried parsley
2 cloves of garlic mixed (I just use the stuff from the jar)
1/8 t pepper
1 c. Sliced zucchini or summer squash
1 c. Rotini or small shell macaroni
¼ c. Grated parm cheese

In large saucepan or Dutch oven cook Italian sausage and onion until no longer pink. Pour sausage mixture into a colander to drain off fat; rinse meat and drain again. Return sausage mixture to saucepan or Dutch oven and stir in beef broth, undrained tomatoes, carrot, basil, parsley, garlic and pepper.

Bring to boiling. Reduce heat and simmer covered for 10 mins. Stir in zucchini or squash and rotini or mac.

Return to boiling. Reduce heat and simmer covered 10-15 mins or til mac and veggies are tender.

Sprinkle each serving with parm cheese.

From Recipes

Dinner Tonight: Spaghetti Squash With Butter

Assume we are placing it cut side down for your original oven recipe?

From Talk

Restaurants in Barcelona and Lisbon?

One of my best meals in Lisbon was from eleven (looking down over the city, above the hill from the Four Seasons Ritz) and Kais is another good stop. Kais has an atmosphere that is different from any restaurant I've been too. Enjoy!

From Recipes

Dinner Tonight: Bourdain's Mushroom Soup

This recipe is pretty awesome. I made this using the liquid from rehydrating dried mushrooms I needed for another recipe and enough water to get to the 4 cups of stock called for. I also used shallots in place of the onion and substituted shiitake mushrooms for half the button mushrooms (ok, so I used the outline of the recipe as an excuse to clean out my freezer, pantry and fridge). I drizzled the sherry called for in the recipe over the individual servings in the bowls and added a small dollop of sour cream and a sprinkling of chives. This soup is totally going into the regular rotation!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Thank you for participating, and congratulations to our winners:

jolene278
AddiE
jennts
cobaltab
llama

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love almost burned bacon because of the crispiness and saltiness. It also goes soooo well with over-easy eggs and buttered toast. It's so perfect!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because I can have it the first thing in the morning, at lunch on a BLT and at dinner in a salad or in one of my wife's delicious creations.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I do so Love Bacon...a guilty pleasure which makes it even more lusted after. I also LOVE Zingermans!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it is the most tasty food on the planet. I can put it in almost anything and enjoy :) The last time I found it for an unbeatable price I bought 50lbs worth LOL.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because there is nothing else like it, but it has to be very crispy.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because nothing else comes close to tasting as good as bacon.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

let's be serious .... it's the fat content. Any food that is virtually 100% fat is going to test awesome and it does

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love everything about bacon. The smell is the best!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

It's unapologetically sexy when it beckons you from the dimly lit kitchen in the evening... and just as sexy the next morning. I never regret waking up to bacon.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

bacon reminds me of my mom's cooking, everything tastes better with bacon

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Bacon needs no explanation. It's salty, greasy, fatty, yummy... bacon-y!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

It's porky decadance and adds great flavor to just about ANYTHING!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because I reminds me of summer vacation mornings when I was a kid at my grandfather's lodge in Vermont. With pancakes and real vermont maple syurp.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it smells so good when cooking. Then you get to eat it!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it's so versatile. It's delicious either by itself as a meal or as a side dish!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it's got such a concentrated salty, satisfying flavor!

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it always satisfies the craving for salt and fat together. It makes everything with it taste better, even sweet dishes.

Recent Posts

From Talk

If you had one meal in Miami Beach - where would it be?

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