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

Why I Love My Whirley Pop, the Ultimate Popcorn-Popping Product

We had a vintage EZ Corn Popper growing up, it was the best! Wider, black metal, the bottom was like a shallow bowl, and it had the crank handle like the newer whirly pops. I think my mother got sick of the handle sticking out making storage a pain, but I miss that thing! I think it was my Dad's when he was a kid; they date back to the 1930's...

Best Eaten Alone Without Pants On: Kimchi and Spam Fried Rice

"mice spontaneously appear when a piece of soiled linen is stored with the wheat."

Eww! What are you doing with your wheat?

6 Striking Mugs to Make Your Coffee Break Better

$200+ dollars for 6 mis-matched mugs? For real?

Better Creamy Shrimp Dip Starts With Perfectly Plump Shrimp

Almost identical to the shrimp salad I threw together recently; I added a dash of hot sauce and a bunch of watercress.

The Comfort Food Diaries: A Search for Comfort Food Comes Up Empty

What a fantastic way to wrap up a great series! Thank you!

Smoky and Spicy Chicken Tinga Is the Ultimate One-Pot Taco Filling

@Kenji: this is where I thought it was confusing: " before hitting the pan with a couple of canned chipotle chilies and a splash of cider vinegar. The tomatoes add bright tartness, but the vinegar really brings the dish together, contrasting with the heat of the chipotle peppers (don't worry, we'll get to those soon)."

By the end of the article it was clear though....

Smoky and Spicy Chicken Tinga Is the Ultimate One-Pot Taco Filling

Sounds really good, bet it would be great on nachos, too.

Your instructions contradict at one point, saying add chipotles with the vinegar and then simmer, and then saying no to do that and add them after cooking?

No-Cook Blender Tomato Soup

Down to two posts a day and one of them requires an outrageously expensive appliance? Checking in once a week is starting to feel excessive....

Updated Cheese Ball Trio

I used to make lots of flavors of cheese balls in individual bite size portions, called them cheese truffles, for catering jobs.... Thanks for the reminder!

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)