• Location: Boston, Massachusetts
  • Favorite foods: Eggplant, mint, chocolate, red meat, broccoli, cauliflower, cabbage, cherries, blueberries, carrots, potatoes, sushi, german food, italian food, comfort food, cheese, bread, lemon, pasta, oranges, nori, cheeseburgers.
  • Last bite on earth: Eggs Benedict on a barely toasted bagel, side of crispy, perfect bacon and hash browns, and a tall glass of ice- cold milk.

Crazy Combinations

Yeah, they have this kinda resturant at Penn State Main. Its called Are U Hungry and they stuff like...fries, mozz. sticks, onion rings, ect on sandwiches. Its AWESOME.

And for my weird combo, I like grilled cheese with jelly. Not THAT weird, but. Enough people have been like..."Ewww, what the hell!"


Thanks, guys! I think I'll just scrap the regular grocery stores and take the ride to Whole Foods or Trader Joes....of course, this might mean I have to take out a second mortgage, since I cannot buy "just one thing" when I go in to either of those stores....

Disgruntled foodie

I've also felt that the level of criticism on this site, especially regarding cooking shows, has gotten out of hand; especially when the hosts are attacked for not making something complicated, or for making something really basic. At times, it has made me not want to be on SE, not even bother reading comments because of the downright rudeness of some of the comments. I'll admit it offends me that some things that I like or other people like are talked about as if they are something someone pulled out of the hind-end of a dog. It's also made me reluctant to offer my own opinions, tips, tricks, whatever on here because I'd rather not have something rude said to me.

I think people, especially foodies, forget that there are people out there who don't know how to cook, or are just starting to cook, and need simple things elaborated and explained step by step. I was forced to learn to cook when I went away to college; and now, I love it, but I'll admit that I learned from cooks on television that are not the best or the most elaborate.

Now that I know and have a better understanding of what things go well together, or what tastes well together, I've learned to pull my own recipes and dishes together. That's what cooking is about-learning from others and putting your own spin on something.

And, as much as I love cooking, I will still reach for that "blue box" or run through the drive through if I don't have time, or if I need something nostalgic. I don't think it makes me not a foodie or not appreciate the time and effort that chefs put into their food.

That being (ramblingly) said, I guess it can be summed up like this:

Opinions are like a***holes; everyone has one and some of them stink.

Food for 3 in the AM.

Which would consist of turkey, provolone, a little bit of mayo, and some lettuce. And baked lays, (original) and some XXX vitamin water (which I'm not really sure why i got since I don't like it.)

I forgot to add that bit in there.

Food for 3 in the AM.

A wawa hogie, which is what I'm doing right now in this very situation!

Got a Craving?

Well, I didn't have a craving until I read this thread. Now I want popcorn and we have none!

Aside from popcorn, I've had a craving over the last few days for Mac and Cheese...broccoli...arizona sweet tea...twice-baked potatoes. Oh, and chocolate. Not all together, of course.

Major Holiday Meals at Restaurants: Way or No Way?

We used to eat at home for every holiday, with my Grandmother making a huge meal...but with her getting older, she only has the energy to do Christmas (Christmas Eve was always an open house for my grandparents' business.) dinner. We usually have Thanksgiving at the Country Club they belong to...its not as good, but she is less stressed and able to relax.

What's with the tiny hamburgers?

Forgot to add: I think its just a issue of resturant competition. IE: Applebees has TGI Fridays has to come up with a version...then Chilis...ect, ect.

What's with the tiny hamburgers?

I had the sliders at Chilis; I liked them.

Creamy stove top Mac and cheese

I use the Shredded Classic Melt blend (from Kraft, I think?) and add a splash of cream...I've also read that a little flour will help with the stringiness.

Simple, No-Frills Pumpkin Pie

I think the eggnog trick sounds good...I'll give that a try.

@JerzeeTomato: Yeah, I asked around and some people put dark rum or burbon in their pie.

Apples: Take 'Em or Leave 'Em?

I absolutely love apples. I can eat a bushel by myself in one day, I think, if i really put my mind to it. I'm particular to red apples, though; Red Delicious, mostly. I get them at the local Farmer's Market.

Serious Eats City Guide: Philadelphia (Way Beyond the Cheesesteak)

DiNardos for seafood.

Pro-HFCS Ads: Do They Bother You?

The only thing that bothers me about these ads is the line "It's healthy in moderation."

It's kind of hard to eat something in moderation that is in nearly 90% of foods.

(I know that a lot of organic/all natural foods don't have it, but I'm talking about the average american.)

Cook the Book: 'Top Chef'

My carrot cake: very simple, absolutely moist, lightly sweetend, and delicious. With homemade cream cheese icing with nutmeg, pecans, and walnuts.

Guess What This Is

I love this. I use a LOT of garlic in my cooking, so I keep a package in the freezer as a backup for when I run out. It tastes so much better then garlic powder. (But I got mine from stop and shop, a different brand, too.)

Cream Question

@joan: lol, I've had my roommate ask me very weird food questions before. Last year I walked into the kitchen to find her staring very intently at a can of tuna...then asked me if she had to cook it, and if she didn't, if it was ok to put it in a pan to heat it up. Of course, this is also the girl who can't turn on the stove without setting off the fire alarm...

The Real Issue in Pennsylvania: Pat's vs. Geno's

I'm soooo sick of this debate. I've never eaten at either Geno's or Pat's, but you can get a damn good cheesesteak pretty much anywhere in Philly or the subburbs.

Signature ingredient -- and is it a flaw or fav?

Cayenne Pepper. ^_^ It's love.

What's your secret to the best tasting potato soup?

Milk, light cream, cayenne, onion, salt, pepper, cabbage, bacon, and potatoes are the ingredients to my soup. I boil the potatoes, saute the onions until soft, then blend the potatoes and onions together so you don't bite into so many chunks of onion...I only blend them up until they're still a little chunky, so the soup isn't toooo creamy and runny. Then I add in milk, spices, cream, and butter until its the consistancy I like...add in the bacon, cabbage and heat until warm. Then top with a little cheese if I'm in the mood. Mmmmm.

Are you a healthy cook?

I think people tend to forget that even though homemade food can be fattening, artery clogging stuff (like alfredo sauce) but it is still infinatly healthier then store-bought sauce, which is full of preservatives and high-fructose corn syrup.

Favorite Chocolate Bar

I never really liked dark chocolate until this year. I was always a strict milk-chocolate gal, the nuttier the better. But then it changed when, in a snow storm, and desperate for chocolate, I bought Hershey's dark treasures with nuts...OH. MY. GOD. The heavens opened and I saw what I'd been missing.

Egg free sugar cookie

I have a recipe for shortbread like cookies that are egg free and quite tasty. They don't spread out as much as traditional shortbread. I often make them into star shapes with a cookie cutter, and they are really quick and easy to make. I also add lemon zest and lemon juice to give them a bit of a zing, or roll them in powdered sugar or regular sugar.

1 cup butter
1/2 cup powdered sugar
2 1/4 cups All-Purpose Flour
1/4 cup salt
(1 teaspoon citrus juice-lime, lemon, or orange optional, as well as 2 teaspoons zest.)

1. Heat oven to 400* (375 for dark sheet)
2. Beat butter, powdered sugar together on medium until smooth. (at this point is where I add in lemon/lime/orange juice)
3. When butter and sugar are smooth, add in the flour and salt. (Zest, too if you are going that way.)
4. Roll out and use cookie cutters to press out shapes, or shape into balls or crecents.
5. Bake 6-10 minutes until edges brown.
6. Roll in powdered sugar or regular sugar while warm, or ice when cool.

(adapted from betty crocker.)

Cook the Book: Black Bottom Cupcakes

Lemon cupcakes with raspberry cream cheese frosting.

Looking to get rid of high-fructose corn syrup from your diet?

I've been trying to cut down the amount of HFCS I intake, and one of the things that was hard for me to find was bread without it. But something that helped me is that a lot of fresh breads (made in a bakery) don't include HFCS in their recipies.


Alright, bit of an odd question. Does anyone know, where in the grocery store, where Mascarpone would be? I've looked up and down at all three grocery stores in my area and cannot, for the life of me, find it. I'm wondering if stores around here simply don't sell it; or if I'm just dumb and overlooking it. (And yes, I did ask for help, but at one store I just got a strange look and was told hesitantly "Um...maybe...the dairy section...?" and the second I was thoroughly ignored by the girl behind the counter. She was too busy discussing her schedule with her co-worker.)

Alternatively, does anyone know any companies that sell it online? Thanks!

Beet Recipes

I was at the Farmer's Market today and bought some beets on a whim remembering how much I liked them as a kid. Of course, as soon as I got home and stared at the odd looking balls, I realized I had absolutely no clue as to what to do with them. I've never cooked them; my mother's never cooked them; nor has my father.

So, help me. What do I do with beets?!

Crab Salad dressing

I bought some crab meat last night; jumbo lump. I'd like to make a light salad (lettuce and a light dressing-not mayo based) I was thinking olive oil and lemon juice; what else would you add to the dressing? I was just going to to go with salt and pepper; but that seems a little blah to me.

Savory Dessert Ideas?

I'm looking for something different for dessert on Valentine's Day. I was just going to do a regular buttermilk chocolate sheet cake, but now I'm thinking that's boring. I want something really...different.

I'm looking for something that's more savoury-sweet, not sweet-sweet. I was thinking popovers with carmelized onion jam; with the sweetness coming from the onions (probably carmelized with a little brown sugar as well). I'm bit unsure, still.

Does anyone have a good savoury-sweet recipie, or one thats not OVERLY sweet?

Simple, No-Frills Pumpkin Pie

I need a good recipe for a pumpkin pie. It can't include booze (unfortunately...) . I've only made pumpkin pie once, and it wasn't that great. It was passable, but not great. Since I'm making it for my boyfriend's family, and since he's already bragged to them how good I can cook, I'd like something that will knock their socks off...or at least make them not think I'm a total hack.

Please? Halp?

Cream Question

Is heavy whipping cream the same as heavy cream? If so, what is the difference? I know heavy cream has to do with the fat content. Is it just a choice by companies to not put whipping on the carton, or is it somehting else?

Chicken Salad.

I love chicken salad. Usually I make it with chopped walnuts and dried cranberries, salt, pepper, and a little dash of cayenne. But this is getting a little old...and I want something new. What do you add to your chicken salad? Do you fry up your chicken first? (I boil mine.) Tell me your secrets! :-)

Favorite Chocolate Bar

When you get hit with a craving for chocolate, what do you reach for? I reach for anything by Ritter Sport, particularly the dark or milk chocolate with whole hazelnuts or the alpine milk chocolate. Oh, or the chocolate covered biscuit. What about you? Do you reach for pure dark chocolate? Milk chocolate? Something with nuts? Or fruit? Or will anything do?

Sunday Brunch

Growing up, we had a Sunday Brunch around noon at my grandparents house. Good fresh bagels, rye bread, lox, cream cheese, whitefish salad, chopped liver, liverwurst, dry roasted sliced turkey, ham, several kinds of cheese all came from the small Jewish deli, as well as wonderfully crisp lettuce, tomatoes, onions, capers to top them with. Home made dishes included german potato salad (the best kind. Lots of pepper and bacon, mmm...) and cold cucumber salad. Everything was so good and fresh! It brings back wonderful memories of my childhood.

My question to you is: Did you have a Sunday Bruch? What foods graced your table?

Lemon Pasta?

I love lemon, especially in savory cooking. My favorite at the moment is lemon baked chicken, where the chicken is basted in a mix of lemon juice, butter, salt, and pepper. But due to my overabundance of lemon and pasta in my cupboard, I want to know if anyone has a good recipe combining these two ingrediants.


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