Commenter

BitchinFixins

I met an Italian man and decided to follow him home. I married him in 2008 and haven't been home since. I'm learning about how to be Italian even though I'm originally from Oregon. I like to cook, knit, paint, make music, and invent kitchen tools.

  • Location: Modena, Italia
  • Favorite foods: Meat and crunchy salad greens. Fried fish. Jujubes and Pomegranates. Carnation Malted Milk. Hot Pockets. Oregon berries and produce.
  • Last bite on earth: Peppered Beef Jerky.

Latest Comments

New York Style Pizza Sauce

Well, Americans LOVE to put sugar in everything. Thats why Italian style pizza sauce has no sugar and New York style pizza sauce does. High Fructose Corn Syrup makes it into all kinds of crazy savory things in the US. I don't see why sugar can't be in pizza sauce with a title that doesn't claim to be Italian.

Animal Slaughter...Have you?! Would you?!

I come from a hunting family where getting a couple of deer or a good sized elk meant awesome things for the winter. I learned how to properly skin and quarter a deer before I got my first training bra. Myself, my sister, and my 5 brothers were all raised knowing where meat comes from and what has to happen to get that steak on the table. Bones and organs went back out into the woods for other animals to feed on and continue the cycle. Hide was my granddad's hobby-fodder. You have no idea how proud I felt when, with my granddad's help, I got my first jackrabbit, skinned it, cleaned it, and served it to my family for supper.

In Our Community Corner: Meet Kimberly Pope (aka: 'PoorOldMama')

I'll just say this: FINALLY SOME NORTHERN ITALIAN FOOD LOVE. FINALLY. THANK YOU.

Secrets from the Host Stand: 10 Things a Restaurant Host Wishes They Could Tell You

Wow... If I were a hostess serving half of the commenters on this thread I'd be ready to complain, too. Apparently one's dollar bill is more important than being considerate and informed. How about you all give vaseline as parting gifts when you leave restaurants so that the staff can stick it up their hoo haas a little easier?

If you win Powerball today...

I'd fly home to Oregon, buy tickets for anyone else who wants to come to come with me, I'd buy a small fleet of decent motorhomes for us all to go around in, and we'd spend a couple of months driving around Oregon eating just about everything like a swarm of foodie-locusts pillaging and consuming everything in our path. I'd then spot for the gym memberships of those who put on weight during that time.

In Our Community Corner: Meet Diana Horst (aka 'dhorst')

Great article! I think we need a shot of the flour, though. I don't think I've ever seen that much flour in a home setting before!

Help Cheesemakers Affected by the Earthquake in Modena, Italy

I would be MORE than glad to help. Google Translate usually does a decent job if you keep it simple. If you contact them via e-mail and they don't understand I would be extremely happy to give you a short e-mail text that will work. Most of them will speak English, though. You may want to first write in English and under that copy and paste the googleized text for safe measure. If I can help in any way, you can contact me via e-mail at Kate.MatneyPerini@gmail.com

Where is BitchinFixin's

...in fact, making a phone call right now. Let's see if we can't get the ball rolling in the right direction.

Where is BitchinFixin's

Thank you everyone for your thoughts and thoughtfulness! I have the address and telephone and e-mail address of the two Grana producers that I know of on my work e-mail, so I will have to wait until Monday, but Kenji believe you me; you'll be getting that e-mail at 8:30am Central European Time!

I feel so useful!

Where is BitchinFixin's

::sniffle:: Boobird, way to make my day! Thank you for your thoughts. We're all OK, just pretty shaken up. We're only about 15 miles from Mirandola/Finale Emilia where they epicenters of the earthquakes are. The first big earthquake on the 20th we were near to Ferrara, much closer, and we were shaken out of bed at 4 in the morning with thing flying off the walls, furnature moving, broken glass and everything. This Tueday morning at 9am we were evacuated from our office building because there was another strong earthquake and a second one around 1pm. I've been home from work all week because of the damage to the whole complex. We get more than 40 aftershocks per day anywhere on the ricther scale between 2.0 and 4.5. Sleep doesn't come easy. But we're OK. No one is hurt. Pictures can be reframed, stucco can be patched, dishes can be replaced, and sleep will come again soon enough.

I want to make sure that everyone knows that many parmigiano reggiano and grana padano producers have been damaged, some are in pieces. We bought a wheel of grana padano that is broken and in pieces from falling off of a shelf. The producer is in Casumaro (FE). There are many, and if you e-mail them and offer to pay for the cheese and the shipping they will ship you broken cheese that is still good to eat at a discounted price because its not all the way seasoned but still delicious. Its important to step up to the plate and help where we can even if its just buying a piece of cheese. These are profits that would be lost if people didn't help out. If anyone is interested I'd be glad to give SE the contact information to distribute.

Also, for anyone in Europe and Italy, we have more than 14,000 homeless in Emilia Romagna thanks to the earthquakes. Please send water and tents to Finale Emilia, Mirandola, Cavezzo, Mirabello, San Carlo, and Sant Agostino. We're helping where we can, but there isn't much more that we can do besides giving water and blankets and tents because our apartment is so small. Again, if anyone is interested, I can post more information.

Thanks again, Boobird. ::hug::

A Whole New Serious Eats

I give the new site a 'Meh.' and an 'Interesting choices'. Its good enough. It works. The bugs aren't punching anyone in the crotch and the new font will take some getting used to. Its your website. I just read it. But! Something interesting that maybe I missed in the comments if someone had noticed also: With how many likes you kids have on facebook, how many trips to Europe and fancy bakery trips your team can afford, how many expensive knives you keep in the SE kitchen; before the change I thought hundreds... if not THOUSANDS... of people read SE. When I saw how many reads were in the corner of the picture of the most popular current articles, it really downsized SE for me. I was thinking that there were lurkers who read and enjoyed the heck out of the articles without feeling much need to participate in the comments. I think choosing to add the number of reads is a bit of a mistake. It could be that I'm just reading into things too much...

This Week at Serious Eats World Headquarters

...shouldn't be that hard to remember since he is cool this very moment.

14 Quick and Easy Cheese Dip Variations

Fun Fact: In Italian; Muffa (Pronounced Moo-Fuh) means Mold (like what grows on leftovers after a couple too many days in the fridge).

With whom do you drink?

CandiRisk, yes. Yes it does. And rightfully so.

The Urban Gardener, Part One: An Introduction

I'm doing a garden for the third year in a row and every year I have the same problem. My plants grow about half way then start going yellow and crunchy on the edges of the leaves and everything goes yellow and starts dying. I've tried different soils, I've tried fertilizers, I've tried EMORMOUS containers more than 10 gallons in capacity, I tried changing the watering, even distilled water, and I get ZERO yield. This year I'm trying to see if my plants get too much sun since last year I took my plants to my inlaws and they sat under a tree and grew enormous. I just don't get it. I don't get it at all. If it happens again this year I'll probably just give up.

What's your secret snacking obsession?

I sprinkle a LOT of Carnation Malted Milk Powder on vanilla icecream.

I toss chocolate chips and hot popcorn together.

Mixed pickles with a fork straight out of the jar, and drink the pickle juice.

Bread+Mustard. Lots and lots of mustard. I think I have a vinegar addiction.

Sunday Supper: Grilled Spaghetti with Meatballs

I'm seriously skeptical of grilled pasta. When it comes to pasta the last thing I would want is chewiness.

Baking Challenge

My advice is to make 3 or 4 different kinds of cookies. Snickerdoodles, Chocolate Chip, Sugar, and Peanutbutter. But make the dough ahead of time and roll the dough into logs and store in wax paper in the freezer. When you're ready to marathon-bake, the night before put your doughs in the freezer to let them soften up a little. That way you can slice your cookies out instead of spooning them out, you'll have portion control, and it'll cut your pan reload time in half. You'll have all of the dough done so you can focus on schilling out all of those cookies.

Or you can do Sables! There was a great recipe the other day for Vanilla Bean Sables here on SE that looked wonderful and the ingredients are pretty standard. You can even to savory Sables! The process in the same... chill and slice.

Are you up to the OMG Challenge?

I think perhaps this person has Serious Eats confused with Man vs. Food. Someone get this fellow the address to Adam Richman's blog and get him the hell outta here!

Your next food project

Yeast things are intimidating to me because I've seen so many yeasty bread monsters flowing out of the oven door on TV that I pretty much don't even want to try. It seems like yeast could potentially ruin your oven if you use too much. In my region of Italy I can't find yeast in packets. It comes in bricks that kind of look like bouillon cubes. I'm terrified of using too much or too little.

This Week at Serious Eats World Headquarters

One of the coolest sets of photos for the SEWHQ series. I really enjoyed the heck out of these ones! I just want to hug each and every one of you.

Your next food project

Something with Yeast. I'm super intimidated by yeast. It seems like something so easy to screw up... I've always wanted to bake bread at home, but I'm afraid that if I get over my fear of yeast that I will bake and eat bread all the time and gain another 15lbs.

First time cooking for the SO

It might sound silly, but to me; nothing is more impressive than pan-fried chicken with mashed potatoes and gravy and peas'n'pearls. The mash you can do ahead, the peas'n'pearls are easy. The only space consuming item will be the skillet full of chicken. I think that it ignites the 'Home Cooked Meal' vibe in a way that not much else can. Its a pretty inexpensive meal to prepare, and the leftover will be amazing.

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