Former chef and manager, went on to own a catering company for 4 years, then regained my sanity and went into retail with family. OK, not sane, but the hours are better. Love to troubleshoot recipes and menus, finding the perfect 1 before they need it.

  • Location: Dayton, OH
  • Favorite foods: Cheese, and anything that can enhance cheese in any way.

Latest Comments

Pulled Pork and Cornbread Make This Slow-Cooker Chili a New Favorite

Reminds me of the Sonoran Potroast Pie from this site which I love (use my pressure cooker for the potroast). Will definitely have to try this!

Staff Picks: Our Favorite Kitchen Shortcuts

I am so happy that someone else admits hating peeling garlic! Thowse stupid stupid papery skins.....

Crimes Against Pizza: An Opinionated Guide to Not Messing Up Your Pie

Your link to pepperoni science goes to sausage. And there was nothing said here that hasn't been said at other times by other people on this site.

Everything You Can Do With a Jar of Marinated Peppers

Instant sauce for mexican dishes (stuffed poblanos, etc, grilled meat) puree one jar roasted red peppers with one can fire roasted tomatoes. Feeling fancy add some mexican oregano.

Grilled Shrimp With Garlic and Lemon

Perfect results as promised (and expected)! Served with garlic roasted cherry tomatoes tossed with capellini, fresh herbs, feta and the rest of the lemony oil mix.

Taste Test: The Best Supermarket Bacon

@lemonfair The way I read it, they didn't actually rank these as 1-2-3-4, but rather each is the best of a type/style/flavor profile. Still a bit surprising that OM was the best of its type, though... nice to know since it is often on sale or couponed...

Staff Picks: The Pantry Staples We Can't Live Without

Also dry vermouth... great wine/vinegar substitute for deglazing and vinaigrettes.

Staff Picks: The Pantry Staples We Can't Live Without

Tomato paste in a tube, crystallized lemon and lime powders, good cumin, and shallots. Cooking for two, one nice size shallot is abetter size and milder flavor that part of an onion, and if I don't have garlic, it works well there, too.
(I wish my comment notification worked...:-(

The Neverending Soup Pot: An Improv Routine to Kick Your Dinner Rut to the Curb

Safe or not, varied or not, i do not want soup every day! But it is a good reminder to transform leftovers on a regular basis.

Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor

Great info!
(Typo under "microwaves are fast": By the way, while a "dry panty" is preferable in most situations, it is not where I would normally store my herbs! ;-p )

How to Clean Out Your Spice Cabinet and Organize it—for Good

@jaymac. thanks! It has been ideal for me. There are lots of different kcup drawers out there, just take an empty bottle along to make sure they fit.

How to Clean Out Your Spice Cabinet and Organize it—for Good

Just moved this weekend and purged at both ends of the move: at the old house got rid of obvious trash, at the new was more selective in what to keep to keep the new space looking perfectly organized. I use three K-cup drawers (metal mesh) stacked to store all of my most used spices in: Penzeys jars fit perfectly. They keep almost all light out, and I don't completely lose counter space as I can store frequently used utensils on top.

In the Midwest, Great Bologna Is a Way of Life

G&R, "ham"salad, what great memories! Lebanon bologna with a slice of cheese but NO CONDIMENTS on squishy white bread was the only sandwich I'd eat for lunch from early grade school on.... Peppery!

How to Clean and Debeard Mussels

@gumbercules: I used to make a big mussel bowl for a happy hour buffet (flavored with jalepenos, sherry, garlic, herbs, lemon) that was really good cool or room temperature

Win a Copy of 'Marcus Off Duty'

Pizza (and i dont mean delivery)

The Food Lab: How to Make the Best Pumpkin Pizza

@J.kenji: I know, I keep trying. I feel the same way about sweet potatoes, too. Made them once roasted in chunks with cumin and chili powder and they were....better. Not so much better that I've made them again in the last 2-3 years...!

The Food Lab: How to Make the Best Pumpkin Pizza

I love fall, but I hate fall because of squash. It's everywhere, mushing its bland, sweet, squishy way into everything. :-)

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

I've never had them, but always imagined them to be like the childhood ones you described: a sad attempt to use up leftovers and make them maybe appealing.
Now I can't wait to try this!

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

Good reminder to take more care with the "simple" elements of a meal...

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

I can see making a few up as I'm prepping dinner, using bits and pieces of that meal to fill the jars.

The Ultimate Mister Softee Secret Menu

@aloha: about to make the same comment... even half the profanity would be a "better" "effect". Otherwise a fun piece