Serious Eats: Dee's Profile

Cook the Book: 'Canal House Cooking Volume No. 6'

A grocery store in Paris, where my 11-year-old managed to drop and break a bottle of red wine. We made a quick exit, murmuring Pardon, pardon.

Dee at 4:18PM on 08/16/11

From Serious Eats

Weekend Book Giveaway: 'Roadfood'

Fat Boy in Cook's Corner, Maine

Dee at 4:57PM on 05/30/11

From Talk

Stories of Astonishing Food Ignorance

My son was making peanut butter toast. Luckily, just before he put the bread in the toaster, he yelled to me in the other room to ask if you put the PB on the bread before or after toasting. Suffice to say, he then had to have a peanut butter sandwich for breakfast. (I'm too embarrassed to say exactly how old he was when this happened, as I guess it points to my failure as a parent, but he was waay beyond the elementary school years.)

Dee at 1:10PM on 03/03/11

From Serious Eats

Valentine's Day Giveaway: Win a Chocolate Truffles Box from Gail Ambrosius

1 small piece of dark chocolate does it for me.

Dee at 1:03PM on 02/04/11

From Serious Eats: New York

A Sandwich A Day: Sesame Pancakes at Prosperity Dumpling

Wondering how the pancake (and the dumplings) compare to Vanessa's?

Dee at 10:19AM on 01/17/11

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

ribeye

Dee at 8:19AM on 12/02/10

From Talk

What do you eat for dinner the night before Turkey Day?

By special request of the returning college student: Cheese and Peas, which is penne with fresh ricottta, Parm, peas, and bacon. Easy and yummy.

Dee at 1:09PM on 11/24/10

From Serious Eats

Cook the Book: 'Good Eats 2: The Middle Years'

The usual, including green beans with walnuts and creamed pearl onions (my favorite). Might go in for a fancy app or two.

Dee at 12:56PM on 11/08/10

From Slice

A Deep Dish Disappointment at Big Nick's on the Upper West Side

I live a block away and have been frequenting Big Nick's for more than 18 years. The only things I get are 1) breakfast special with eggs, bacon, fries; 2) plain slice; 3) turkey club with more-than-acceptable onion rings; 4) BLT, but that has gone downhill in the last couple of years. In addition, my husband is fond of the grilled cheese with bacon.

Your best bet is to stick with the simple, the basics. Beyond that, you are on your own, wading through the vast menu. (I mean, really, who would order bouillabaisse from a place like Nick's?)

Dee at 8:03AM on 11/02/10

From Talk

Is your kid good in a restaurant?

For some reason, we didn't have many problems with my little guy, who was an antsy, impulsive, LOUD, bundle of ADHD. I think it was the expectations -- he knew that if he couldn't control himself, he was out on the sidewalk. Only had to actually follow through with that once or twice.

Dee at 12:50PM on 09/07/10

From Talk

Watermelon: Way or No Way

Not really. I can have a bite, maybe two, but then... ugh. Something about the texture.

Dee at 9:32AM on 08/10/10

From Serious Eats

Knife Skills: How to Cut a Cantaloupe

I cut out / cut off wedges as I need them. Cover with plastic wrap and store in the fridge. Prolly not the safest practice. Oh, well. I wonder if you cut a wedge, remove the rind, then rinse the wedge -- would that get rid of the salmonella critters?

Dee at 11:23AM on 07/23/10

From Serious Eats

This Week in America's Test Kitchen: Electric Corkscrews

Got the one in the middle as a gift. like Em, my husband thought it was silly, but we both came to love it. Unfortunately, it died after less than a year -- prolly because our everyday wine has a plastic cork. Checking the instrux, we learned that it's not recommended for plastic corks. Oh well.

Dee at 3:43PM on 07/20/10

From Serious Eats

Cook the Book: 'Recipes from an Italian Summer'

just made it tonight: pasta with fresh tomatoes, basil, and goat cheese

Dee at 9:17PM on 05/31/10

From Serious Eats

Cook the Book: 'Pig: King of the Southern Table'

hard to say, but I'll go with bacon.

Dee at 12:42PM on 05/17/10

From Serious Eats

Cook the Book: 'Molto Gusto'

Not flush enough to be a regular, but I adore Lupa. I have dreams about the pork shoulder...

Dee at 8:07AM on 04/13/10

From Serious Eats

Cook the Book: 'Forgotten Skills of Cooking'

Guinness

Dee at 4:57PM on 03/15/10

From Serious Eats

Welcome to Our New Homepage

Do NOT like it because there's not enough text with each piece. I want to be able to get the gist of the article WITHOUT having to click. As Ryansm said way up at top: "if I have to click on each article to get a sense of whether I'm interested, I'll probably end up reading a lot less of them, to be honest."

It's the cynic in me, but was this change made so you will get more clicks?

Dee at 5:53PM on 02/28/10

From Serious Eats

Cook the Book: 'The Art of Eating In'

Because it's cheaper and because it's usually better.

Dee at 5:29PM on 02/22/10

From Serious Eats

Cook the Book: 'Salt to Taste'

Onions, but then they're my favorite ingredient period.

Dee at 4:38PM on 02/15/10

From Serious Eats

Weekend Giveaway: California Wine Club Membership

cabernet

Dee at 5:46PM on 02/06/10

From Serious Eats

Have You Ever Experienced Pine Mouth?

Yup, it's happened to me a couple of times -- about a week of everything tasting bitter. But it was NOT because the nuts weren't frozen, I always keep them in the freezer. The pine nuts came from China, I think, via Fairway on the Upper West Side

BUT -- I did have a cold both times it happened. I'm thinking upper respiratory infection/inflammation might have something to do with it. Anyone else?

Dee at 8:36AM on 01/08/10

From Serious Eats