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From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

This is the only way my mom made bacon -- 35 years ago!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'd like to try the Silver Palate's stuffing

From Serious Eats: New York

Win Tickets To 'Cook. Eat. Drink. Live.' This Weekend

Haven't really thought about it yet... Maybe The Pioneer Woman Cooks?

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I guess it has to be SE. I started reading Pioneer Woman for the recipes, but got hooked by the "Confessions" section.

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Recent Posts

From Talk

Toffee bits on the UWS?

From Talk

The Incompatible Food Triad problem

From Talk

What do you love on 9th Avenue in NYC?

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Recent Comments | Response to Comments

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

This is the only way my mom made bacon -- 35 years ago!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'd like to try the Silver Palate's stuffing

From Serious Eats: New York

Win Tickets To 'Cook. Eat. Drink. Live.' This Weekend

Haven't really thought about it yet... Maybe The Pioneer Woman Cooks?

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I guess it has to be SE. I started reading Pioneer Woman for the recipes, but got hooked by the "Confessions" section.

From Serious Eats: New York

Book Giveaway: Mike Colameco's Food Lover's Guide to NYC

Not really off the radar, but I love Vanessa's Dumplings, and not only because it's dirt-cheap.

From Serious Eats

Cook the Book: 'Gourmet Today'

Betty Crocker's Boys and Girls Cookbook. But I only made the chocolate chip cookies from it (which were basically the same as Toll House)

From Serious Eats

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

I have a kosher friend who recently copped to eating (and enjoying) a lobster. Heating that, I blurted out, "Personally, I would've gone with some bacon."

'Nuff said?

From Serious Eats

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

egg in a hole, or egg salad sandwich (is there a pattern here?)

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

Really hard to say... Probably both Julia's Mastering and Marcella's Essentials...

From Serious Eats

Ed Levine's Serious Diet, Week 75: Can (and Should) I Give Up the Flavored Liquid Habit?

Ed, you might want to try giving up the soda for just awhile -- I dunno, a week? a month? I used to drink it all the time, but gave it up when I was pregnant. And it's the ONLY thing I did not pick up again after the bundle of joy arrived (this was 16 years ago).

Also the suggestion above to drink room temp water is a good one -- not only does it taste better (to me), but I can also down 8 to 16 ounces in a matter of seconds. And if you aren't thirsty, that might help your soda cravings.

From Serious Eats

Dinner Tonight: Pork Schnitzel

This is one of my favorite dinners. I find that bone-in pork chops are better -- more flavor, more fat (although they can be a little grisly). I like them with mango chutney or caramelized onions.

From Talk

Suggestions for Portland, ME? (or near Bath?)

We eat at Fore Street every year on our way to Bailey Island. It is great. You will not have a bad meal.

We did Street & Co. one year --- it was pretty good, but not terrific. There are a lot of other very good restaurants -- Hugo's, Back Bay Grill, etc. Check out the Best Restaurants in Portland in the blog sammie referenced (thanks, sammie!)

For lunch, try Duck Fat for their fries -- out of this world. For breakfast, the sticky buns at Standard Baking Co. (underneath Fore Street) are great.

And if you're near Cook's Corner (it's on the way to Bath), a stop at Fat Boy is a must.

From Recipes

Dinner Tonight: Tortilla Espanola

Nick, don't stress so much about all the oil. Olive oil is good for you! It's butter (and other fats that are solid at room temp) that will clog your arteries, etc.

And there's not even that much oil in the tortilla, if you do pour 1/2 cup off.

From Talk

Lunch near John Jay College

Try Kashkaval, 9th Avenue between 55 and 56.

Get the $12 tapas plate with your choice of 5 items and a big basket of whole-wheat pita.

Ed reviewed it here a while ago

From Serious Eats

Cook the Book: 'Endangered Recipes' by Lari Robling

My mom's cinnamon rolls, all gooey with brown-sugar caramel on top.

From Talk

What Do Fiddleheads Taste Like?

Dirt.

Sorry, I just had to come right out and say it without any sugar-coating, but fiddleheads taste like dirt. Yeah, there may be some asparagus overtones, and maybe some bitter greens... But the overall taste is dirt.

Not that there's anything wrong with that.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Freezer pasta: whatever's in the freezer and/or veggie drawer (ground beef, sausage, peas, demi-glace, carrots, broc rabe, etc.) plus onions, garlic and maybe some tomato sauce.

From Serious Eats

Julia Child: Cooking with Master Chefs

Emeril was so adorable. (And now look at him.)

From Serious Eats

In Videos: 'I Went to Eat at Alinea Tonight'

If this guy has friends who work in restaurants, and if HE has worked in restaurants, he's hardly an "avg Joe."

From Recipes

Cook the Book: Smoked Ham with Avocado and Butter

@dmarina -- not in the pad thai I get (or did get) -- they're usually raw and sprinkled on top at the end. And they're usually raw in sandwiches too.

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

I have to agree, this seems messy and not practical. Having said that, I love Alton and everything he share on his shows, his idea or not. I think I'll probably have to try this at least once.

www.jeredbrown.com

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

I tried my George Foreman after I saw this show and had high hopes, but either it didn't get hot enough, or there was not enough contact between the grills and the slice of bacon. It just seemed to "steam" and get pink, but never crisp. Back to the frying pan for me.

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

Tried out the hash browns technique tonight! yummy!

now I await the hash brown with 5 to 6 eggs technique you hinted at!

Thanks!

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

Cast iron is the only authentic way to fry bacon, maybe with a press as well. In a sheet pan in the oven is also excellent. Oh, and whole slices as well, thankyouverymuch.

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

@bobbob - if he's making bacon in it, doesn't it then cease being a uni-tasker? I also think he made cookies or brownies or something else in a waffle iron in another episode

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

I tried the waffle iron method. Doesn't make very much bacon and made a big mess. I'll stick with the oven.

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

i didn't watch but what is he just trying to justify owning a waffle iron which is in reality a uni-tasker?

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

I'm a toaster oven guy. Fold a piece of aluminum foil into a miniature sheet pan shape and put on the bottom rack. Bacon goes directly on the top rack. Set to convection at 340F. In 20-30 minutes it comes out tasting like essence of bacon. To really crisp it up, turn to 375F for a minute or two at the end. I've never encountered another cooking method that yields such a pure bacon taste.

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

After seeing this episode I started cooking bacon in my Panini press - and it's been awesome! I could never get quite the appropriate crunchy-chewy texture doing it in my oven, and my burners have hot spots, invariably leaving the center of the bacon thoroughly cooked and the ends partly raw. But the panini maker is perfect -- everything is cooked evenly, the grease is trapped for later use, and cleanup isn't too bad. I can cook 4 complete strips on my panini press, the perfect amount for breakfast for myself and the fiancee. And it cooks quicker than in the oven or on a skillet, so while it may require a bit of watching you could turn out a few 4-strip batches pretty quickly. Alton Brown is full of innovative tips.

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

My in-laws bought us a George Foreman grill for the holidays about five years ago. We find that it does not do meat the way we like, but cooks bacon perfectly! The bacon fat neatly drips into the drip tray so that it can be retained and used for better and higher purposes (like sauteeing green beens). If you have the removable grill George Foreman, clean-up is a snap!

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

i'm with ya'll. this seems like a b!tch to clean. i already hate cleaning my waffle iron. with the spill off of excess batter and caked on bits, i'll have to pass on the addition of bacon grease.

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

As I can't get my panini maker properly clean, I cannot imagine what a time sink it would be to clean a waffle iron of all that bacon grease. I'm sticking with my baking sheet!

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

That seems like not the most efficient way to cook bacon from start to finish. I also prefer the oven method using a cooling rack on a cookie sheet. And the grease is just as easy to harvest for use in cooking other things.

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

I love Alton but I agree with Shecooks about having to clean the waffle iron.
I prefer the oven also.

From Serious Eats

Thanksgiving Foods We Love to Hate

I love all of those things. I don't have them anymore at my thanksgiving table, but if I'm served (any and all of it!) somewhere, I go for it and bask in nostalgia for days gone by with Nana and the whole fam!

From Serious Eats

Thanksgiving Foods We Love to Hate

@ mr guy- I agree, the brining doesn't do much for me either. I've done it the past two years, and if you ask me it's a big pain in the ass for little results. Expensive too.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner ceforrester, 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

Smoked-oyster sticky rice stuffing in lotus leaves sounds amazing.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar will definitely be on my menu. I'm always on the look-out for Brussels sprouts recipes, and this is different from everything I've tried!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Delicious! I've only recently learned to love bread pudding, and this has all of the right elements: Pumpkin Brioche Bread Pudding.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Today I'm craving pie so I'd have to go with the Ginger Custard Pumpkin pie. That just sounds so good.

Recent Posts

From Talk

Toffee bits on the UWS?

From Talk

The Incompatible Food Triad problem

From Talk

What do you love on 9th Avenue in NYC?

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About Dee

Website: http://derireed.com

Location: New York, NY

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