Happily married. Young at heart. Slightly food obsessed.

  • Location: Wisconsin
  • Favorite foods: I am slightly partial to Mediterrenean foods. But like children, I love them all.
  • Last bite on earth: Preferably, not pablum.

Latest Comments

The Foolproof Steps to Making a Perfect French Omelette at Home

I have a small silicone 'spoonula' that is ideal for stirring the eggs and moving them around the pan. It's slightly wider than the fork shown above and is my go-to tool for any type of scrambled egg, French omelet included.

The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box

An over-the-cup Melitta brewing cone, small cone filters and a hot pot or way to heat water for fresh brewed coffee. Plus 2 mugs and a couple of days of pre-ground coffee.
chef knife
small serrated knife (for tomatoes and bread)
flexible cutting boards
small hand held can opener
folding corkscrew
vegetable peeler
locking tongs (8-10 inch)
silicone spoonula
deep cook spoon
flat spatula
cast iron pan
medium saucepan
2 plates
2- @forks, knives, spoons
2 kitchen towel- double as pot holders

Manner Matters: Can I Bring My Own Tonic Water?

If you are a regular, why not call or talk to the bar manager. Ask him to stock your preferred brand.

The Wok Mon Converts Your Home Burner Into a Wok Range. For Real.

In the top photo there are rolled aluminum foil off-sets seated around the bruner and underneath the heat grate. What is that about?

An Open Letter to Serious Eaters

OK- One question. How do I NOT recieve email notifications for Serious Eats comments on Facebook? Help me please from the more tech savvy participants.

p.s. Send me a slice o' that pizza. :)

An Open Letter to Serious Eaters

This is an experiment. I've posted a WHAT'S FOR DINNER? thread at SE on Facebook. Come join me and carry on. See you there! *smoochies*

An Open Letter to Serious Eaters

Ditto EVRYTHING BeavisPeters said. :(

An Open Letter to Serious Eaters

I will ask again. Please do not close down TALK on Serious Eats. I don't want to use Facebook for Talk Conversations for multiple reasons.

If Talk isn't revived, I will be visiting Serious Eats less frequently for reasons apparent.

Please reconsider that decision. Thank you.

An Open Letter to Serious Eaters

Keep Talk Please. It's an oasis in the web. Ut's the main reason I visit Serious Eats. Cool if you expand it. But don't delete it, please.

Do you have a fire extinguisher in your kitchen?

One in the kitchen, one in the basement, one in the garage.

The kitchen also has a big box of baking soda and large pot lids for extinguishing fires. So far, none have been needed for that purpose.

Cinco De Mayo - What Are You Cooking UP?

Today we're having adobo seasoned, pulled slow roasted pork shoulder, chipotle black beans, yello rice, queso fresco, diced avocado-tomato salsa, fresh pico de gallo, roasted tomatillo salsa, corn and flour tortillas, fresh pineapple and mango for dessert.

Poaching chicken tonight for enchiladas suiza tomorrow, with whatever is left over from tonight in some form or other.

Looking forward to a week of happy eating.

Two Pounds of Ground Beef- What to make?

Thank you all for your input. I love to read about what others like to make at home.

Last night I was feeling under the weather, out of steam and time so I posed the question to Mr. McD. "Do you want hamburgers (easy for me to make) or black beans & rice (already made)?"

He chose black beans and rice for last night's dinner, so I still have the ground meat in the fridge.

@lemonfair- I haven't made "goulash" in ages. It has always been a comfort food here too.

@scaramoche- When you perfect that sauce, please share the recipe with us.

AnnieT- I love kubideh!

Thanks to everyone. Y'all have the BEST ideas!

White Beans with Ham Hocks - RECIPE

I haven't tried making beans in my pressure cooker. For some reason, I always use the stove top or slow cooker. I've got a large bag of cannelini beans in the pantry. I'm going to have to give this a try.

Love the vinegar steeped onions idea as a condiment.

Adam Kuban's Bar Pie Pop-Up: Feeling Like a Proud Papa

What a great write up and review Ed. I think it's safe to say that long time readers of Serious Eats all feel a special connection to Adam and miss him. So it was a wonderful surprise to not only see Adam featured, but a joy to see him pursuing his pizza passion with so much success.

Adam, we look forward to further updates! And as for the pizzas, I'll take one of each please! :)

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Don't leave out the cashew cream. It's so easy to make and really adds a creamy richness to the grits. Gotta have creamy grits. :)

Recently tried making cashew cream with a little lime juice and cilantro in it to swirl a dab into a vegan chili for a party. It really added to the dish.

What to do with a bunch of hazelnut-flavored coffee beans?

Iced lattes or mochaccinos
iced coffee floats

Found this. It would adapt well to the hazelnut flavor. Mocha popsicles.

One-Pot Wonders: Warm Farro Salad With Asparagus, Peas, and Feta

As a fan of farro, feta and asparagus, this is a dish is one I will try.

Steaks reverse sear method gone wrong!

It a steak is only an inch thick, it probably only needs a good sear on both sides (3-4 minutes per side), then remove from the pan and let it rest.

As far as salting goes, salt can draw moisure out if it doesn't have enough time to work it's magic. I usually salt, then let the steak stand for about 45 minutes to bring it to room temperature and to allow the salt to be drawn back into the meat.

But I'll wait for meatguy to weigh in. He'll know.

Using a sauce for chicken on something else

Great suggestions above.

I looked at the link.

Stir a little into melted butter and pour over vegetables.

Stir into mashed potatoes or use to top a baked potato.

Stir into cooking liquid when making rice or grains.

Blend with some cream and toss with hot pasta.

Add to meatloaf mixture.

Use to marinate or baste shish ke bobs.

Stir into yougurt or sour cream as a dip or spread.

Brush on flatbread or pizza crust before adding toppings.

Use a spoonful to add flavor to a home made salad dressing.

Cook the Book: 'Yucat√°n' by David Sterling

My dream culinary tour would be a circle tour throughout Europe. I would love not only to eat, but learn to prepare food with cooks from each country.

Fried Chicken Prep - freezer question

Please report back in another post and let us know if you had success.

Home gardening?

Years ago I had very large vegetable and kitchen gardens, which I loved.

In this home I've have very limited sun exposure for the last 10 years, so grew an array of herbs, an assortment of tomatoes and experimented with flowering kale, potatoes, lettuces, radishes, beans and sugar snap peas trellised in pots. Space in the sun is very limited, so tomatoes and herbs always were a priority.

Last year we took down a massive but dying willow and cleared boulders from the site. It is currently covered with over wintered black plastic to kill off all the remnants of weeds and plant materials. We also pulled out a massive amount of established buckthorn along the fence line and laid down a thick barrier of cardboard, hay, landscape fabric and cedar mulch to prevent any sprouts from resurging. I hope to build raised beds in the future, but this year I want to experiment with hay bale gardening and track the light in the yard for long term planning , including fruit trees and edible landscaping.

Since we also host a CSA pick up site, we already have a very generous amount of fresh produce, but I love gardening. There is no such thing as too many fresh herbs and tomatoes! :)

What do you guys prefer plastic or wooden

We use thin, flexible mats that can go into the dishwasher for almost everything. They take up very little storage space. For bread, I love my wood board. For roasts, I have a wood board with routed drain wells.

Deviled eggs

My basic go-to is with mayo, a little mustard (not too much), dab or horseradish, a pinch of onion powder or minced chives.

I recently had one made with tuna, a hint of anchovy and lemon, parsley and capers. Not your mamma's deviled egg, but it sure was delicious. Another had finely chopped piquillo peppers in it. It was divine.

But really, I don't think I've EVER had a deviled egg I didn't like. Not matter how it was made.