CheesePlease’s Profile

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From Talk

Pet Peeve: it's "ballotine," not "balantine".

For some reason, I cannot stop myself from saying "cottas cheese."

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Silver Palate's stuffing/dressing with apples & sausage. Time for something a little different this year.

From Serious Eats

In Season: Cauliflower

Cut into smalll flowers and roasted at 350 degrees in a single layer with olive oil and salt, turning once or twice, until browned, about an hour or so. I could eat the entire pan, and I'm not a huge c-flower fan. I also like to toss the roasted cauliflower with whole wheat pasta and some fried-up bacon pieces. Yum yum! I wouldn't hesitate to toss some soft cheese with this, something like mild goat cheese, ricotta, or feta.

And another option: James Patterson has a rich and delicious cauliflower gratin recipe in his "Vegetables" book.

From Talk

The Most Unhealthy Thing You've Ever Made

Just this weekend I had a taste for biscuits & gravy, so I researched onine for what I felt would be an appropriate recipe. Well, not to bring her name up again, but I figured an authentic source would indeed be Ms. Dean.

All I can say is thank goodness I cut the black pepper in half and I wished I had not added any salt, let alone 1 tsp. And we won't discuss the pound of bulk sausage, half pound of bacon, pint of half & half, white flour, and 2 TB of butter.

I can't even say if it was any good because the salt ruined it for me.

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Recent Posts

From Talk

Need further inspiration for B/L stuffed veal breast, please!

From Talk

French Laundry Veal Stock!

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From Recipes

Dinner Tonight: Curried Sweet Potato Soup with Apricots

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Recent Comments | Response to Comments

From Talk

Pet Peeve: it's "ballotine," not "balantine".

For some reason, I cannot stop myself from saying "cottas cheese."

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Silver Palate's stuffing/dressing with apples & sausage. Time for something a little different this year.

From Serious Eats

In Season: Cauliflower

Cut into smalll flowers and roasted at 350 degrees in a single layer with olive oil and salt, turning once or twice, until browned, about an hour or so. I could eat the entire pan, and I'm not a huge c-flower fan. I also like to toss the roasted cauliflower with whole wheat pasta and some fried-up bacon pieces. Yum yum! I wouldn't hesitate to toss some soft cheese with this, something like mild goat cheese, ricotta, or feta.

And another option: James Patterson has a rich and delicious cauliflower gratin recipe in his "Vegetables" book.

From Talk

The Most Unhealthy Thing You've Ever Made

Just this weekend I had a taste for biscuits & gravy, so I researched onine for what I felt would be an appropriate recipe. Well, not to bring her name up again, but I figured an authentic source would indeed be Ms. Dean.

All I can say is thank goodness I cut the black pepper in half and I wished I had not added any salt, let alone 1 tsp. And we won't discuss the pound of bulk sausage, half pound of bacon, pint of half & half, white flour, and 2 TB of butter.

I can't even say if it was any good because the salt ruined it for me.

From Recipes

Dinner Tonight: Curried Sweet Potato Soup with Apricots

My quick report: this was very good! Next time I might level out the half cup measure of apricots instead of measuring generously, though, because the apricot flavor overpowered that of the sweet potatoes. Fortunately, I love apricots.

The lovely thing about this soup's flavor is that the curry & sweet combinations enhanced each other on the tongue in a delightful way. For the record, my purchased curry is, uh, not new and I considered replacing it first, but went ahead anyway.

A breeze to make, and -- I suppose because it was pureed -- it stayed piping hot in the soup pot for a long, long time.

From Talk

What's your favorite food when drunk?

From the neighborhood all-night greasy spoon: Double cheeseburger on pita with yellow mustard and lots of sliced dill pickles. And maybe some fried mozz sticks with a marinara dipping sauce. Plus a large sugary soda with Excedrin. Then water.

I wake up in the morning and see the yellow mustard stains on my fingernails and remember it all.

From Talk

EW! Moldy wooden spoon!

My sympathies for the original poster. That same scenario recently happened to me, but it was with a white plastic cutting board that had been sitting in my brand new dishwasher for about that length of time. I was also quite freaked. I tossed the cutting board and ran the DW at the highest level, a sterilization cycle.

From Serious Eats

Cook the Book: 'Gourmet Today'

There were three, simultaneously for some reason:

-- The red-checked Betty Crocker 3-ring binder

-- "The New Orleans Cookbook," by Rima and Richard Collins

-- "Northern Italian Cooking," by G. Bugiali, I think

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

The first time I knew I loved bacon was in the late 1950s, when I was six or seven years old. I distinctly remember sitting in my Arkansas grandparents' kitchen and playing a mental food game with myself: "what are my favorite three foods?"

The winners were burned bacon, chocolate ice cream sodas, and buttered popcorn.

Still nothing wrong with those choices!

But to answer the question, I like it because it's good hot or cold, plays well with other foods, satisfies the fat-salt need, and is so versatile in punching up flavor. It's byproduct -- bacon fat -- is also a staple of the cooking of my mother's people (from Hungary).

Yes, I know the contest is over, but I just wanted to comment.

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

Most of my meals are taken alone, so I usually eat "normally," whatever the heck that is. Except when I don't, like the dinners of Cheeze-its and wine.

From Talk

For the laddies- Hottest Food Network Dude?

I think the husband half of the Neely's is adorable. Can't think of his name right now.

From Talk

Anthony Bourdain drunk on latest episode!?!?

Why, oh why does my cable provider not carry the Travel Channel in my area? I'm missing all this.

From Recipes

Seriously Italian: Zabaione, My Way

Beautifully written! You convinced me to try this.

From Talk

julie/julia

Loved it! After a very short while, I realized that every time Julia/Meryl was on screen, I had stopped eating my movie food (sorry, it's an important movie theater ritual for me, and I pretended Julia would understand), but stopped eating it not because it was crappy movie food. No, it was because I couldn't stop smiling. You can't smile and eat at the same time, it turns out. But the oddest thing imagineable is that *while* smiling, I also found myself also leaking tears. Okay, crying. And believe me, I am not a cryer. In four months of chemotherapy I think I cried just once. Okay, downer note. But the point is, the movie moved me deeply. Go see it!

From Serious Eats

Serious Green: 10 Cheap & Green Kitchen Tips

Oh, yeah, jenh718 is so right: that stove rocks! Want it, want it. I'd trade my new Wolf for it.

From Recipes

Dinner Tonight: Zucchini, Mushroom, and Goat Cheese Tart

Question: do you flatten the puff pastry out a little with a rolling before adding the other ingredients? I ask because I've made a Martha recipe for a puff pastry-asparagus-Gruyere tart that required a slight flattening of the pastry first. Maybe I'd know this instinctively if I were a puff pastry diva, but I am not! The recipe sounds great, though, and I just so happen to have a log of goat cheese in my fridge and a Saturday farmer's market in my neighborhood that sells wonderful 'shrooms.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My best was a tarte tatin whose recipe I got from a Wms-Sonoma cooking class years and years ago in a now-shuttered store on Chestnut Street in Chicago. The homemade caramel sauce drizzled on top was a total bear to make; I kept getting on the phone to call people for advice, the sugar burned, etc. The tarte gave me other fits, as I recall, but I learned to master it. Then I lost the friggin' recipe! Attempts to recreate it years later were an unqualified disaster.

From Talk

Favorite Chicago Foods?

@2qrs....better check on Red Fish. I think they have closed. But I'm not 100 percent sure.

From Talk

Pantry 'Ghosts': Do You Have Them?

My ghost is a famous basketball player. When I emptied the pantry earlier this month for a kitchen remodel, I found an individual-sized box of cereal-- I want to say it was Wheaties -- with a picture of Michael Jordan on it. He had hair. I'm guessing this relic dates from the early 1990s. I am keeping it.

From Serious Eats

Cook the Book: 'Almost Meatless'

Another vote for spaghetti carbonara. Also mac 'n cheese with hot dogs!

From Talk

Your most surprising cookbook?

I have a cookbook by TV personality David Letterman's mother. Homey, Hoosier food is the theme, I guess. I think someone gave it to me because I'm a Hoosier. Anyway, her fruit cobbler recipe has become my standard.

From Talk

Pet Peeve: it's "ballotine," not "balantine".

@ pavlov

I know exactly where all my particles are at.

It's my prepositions I have to look out for.

;)

From Talk

Pet Peeve: it's "ballotine," not "balantine".

@J.Kenji... Just don't be dangling your participles in here or you will loose your Gerund and Infinitive privileges... Don't say you weren't warned....

From Talk

Pet Peeve: it's "ballotine," not "balantine".

Restauranteur for restaurateur
Vinegarette for vinegrette

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner intheyearofthepig, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The cranberry currant champagne sauce intrigued me too!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pioneer Woman's Sweet Potatoes

Sound like an excellent alternative to the standard mashed potatoes.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The cranberry sauce with champagne and currants. I just bought some currants for another recipe that I've decided not to do.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Roasted brined turkey and the brussel sprouts with bacon.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

brussels sprouts with bacon...or the pumpkin pie brulee...or the walnut and maple stuffing...all sound great!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Honey-Brined and Smoked Turkey
Smoked turkey is a huge favorite of mine! Last week we made smoked turkey legs for our weekly BBQ soaked the hickory chips in beer and then finished off with a glaze of bbq sauce. A grill does just fine for a smoker, gas or charcoal.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Shepherd's Pie, Thanksgiv-ified is my favorite Thanksgiving leftover recipe. Good way to use up almost every leftover!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

i just tried the butternut squash bisque, it will be on the thanksgiving menu this year.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm going to have to try the recipe buttermilk biscuits with green onion, black pepper and sea salt.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I decided to give a recipe a test run before Thanksgiving, so I made the corn bread dressing with pecans and bacon last night and prepared it with chicken.

Delicious! This one is definitely going on the table Thanksgiving day.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin Walnut Cranberry Quickbread - so many of my favorite things!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Honey brined and smoked turkey looks so good! That I don't have to use the oven, and can relax while it smokes... oh yeah!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm extremely curious about Mark Bittman's 45 minute roast turkey....hmmm...might have to try that!

Recent Posts

From Talk

Need further inspiration for B/L stuffed veal breast, please!

From Talk

French Laundry Veal Stock!

Recent Favorites

From Recipes

Dinner Tonight: Curried Sweet Potato Soup with Apricots

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