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From Talk

Traditional New Years Dishes from Around the World

I was somewhere a few years ago when I had a piece of herring stuffed into me for good luck. Apparently a German tradition that had been transplanted to a UES bar.

From Serious Eats

Weekend Book Giveaway: 'The Amateur Gourmet'

I was trying to create my own chili spice rub for a piece of flank steak. One bite and my husband - who has a high tolerance for spicy - had tears in his eyes. He got up and ran the steak under the faucet to wipe off the rub.

From Talk

Do you have any great ideas for using mushrooms?

I'll take any kind and saute them thusly:

Start with olive oil & butter in cast iron skillet over very low heat
Add 1 thinly sliced onion -- cook for about 5 minutes until soft
Add in 1 pound or so sliced mushrooms of any or all varieties.
Toss around.
Put 2-3 small pats of butter on top of mushroom.

Walk away for about 20-30 minutes while it all cooks down (return to stir once or twice) into brown beautiful mushroom & onion goodness.

Remove and top with Maldon.

Mmmmmm..... Amazing with any steak.

From Talk

Grocery shopping confessions...

Doesn't anyone eat eggs?? I'm really surprised to see only one egg entry.

My cart doesn't vary much either

Eggland's best eggs
Bell Peppers (red & orange)
Fresh greenbeans
Steak & Chicken
Some version of cheese
Garlic & onions
Tomatoes (for the husband)

We're very Atkins in our house.

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Recent Posts

From Talk

Getting used to a new range - any tips?

From Talk

Spice life?

From Talk

Rare Burger competition?

From Talk

Kool Aid Pickles. Discuss.

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Recent Comments | Response to Comments

From Talk

Traditional New Years Dishes from Around the World

I was somewhere a few years ago when I had a piece of herring stuffed into me for good luck. Apparently a German tradition that had been transplanted to a UES bar.

From Serious Eats

Weekend Book Giveaway: 'The Amateur Gourmet'

I was trying to create my own chili spice rub for a piece of flank steak. One bite and my husband - who has a high tolerance for spicy - had tears in his eyes. He got up and ran the steak under the faucet to wipe off the rub.

From Talk

Do you have any great ideas for using mushrooms?

I'll take any kind and saute them thusly:

Start with olive oil & butter in cast iron skillet over very low heat
Add 1 thinly sliced onion -- cook for about 5 minutes until soft
Add in 1 pound or so sliced mushrooms of any or all varieties.
Toss around.
Put 2-3 small pats of butter on top of mushroom.

Walk away for about 20-30 minutes while it all cooks down (return to stir once or twice) into brown beautiful mushroom & onion goodness.

Remove and top with Maldon.

Mmmmmm..... Amazing with any steak.

From Talk

Grocery shopping confessions...

Doesn't anyone eat eggs?? I'm really surprised to see only one egg entry.

My cart doesn't vary much either

Eggland's best eggs
Bell Peppers (red & orange)
Fresh greenbeans
Steak & Chicken
Some version of cheese
Garlic & onions
Tomatoes (for the husband)

We're very Atkins in our house.

From Serious Eats

A Truly Local Fave: What's Yours?

So Ed, what are your local faves here in NYC?

From Talk

Meal Planning - Does anyone still do it?

Ah, glad to see there are other planners out there. I started just a few months ago when my husband and I were reviewing our credit card spending. Ooops...too many restaurants, that newlywed thing I think. So now I do a big shop (either Fresh Direct or Whole Foods mixed in with the Union Sq. farmer's market) on Saturday and plan at least 4 meals (which gets us 5) for the week. Idea being we won't head out to eat if there's a nice steak or hunk of lamb in the fridge.

Been working swimmingly I might add as a budgeting method. We always marvel how these gorgeous dinners usually cost less than $7 a person when you break it all down. Yay for knowing how to cook! ;)

From Talk

Tried and true eatery

Rare Bar & Grill on 37th and Lex. Always a great burger and great staff.

From Talk

I want to try ___________.

A really good Kobe steak. Ah, the rumors I've heard.

From Talk

Talking Sausages....

If you're in NYC, you won't ever get better than Hallo Berlin. Check it out.

From Talk

Question of the Day: Listening to music while cooking?

Either a good 70's am mix on the iPod, or Ottmar Liebert. Then again, I find Ottmar Liebert appropriate for almost anything.

From Talk

What's your Favorite Food Movie?

The Cook, The Thief, His Wife and Her Lover.

Yum and yuck all at once.

From Talk

Canned tuna creation

Perhaps pedestrian, but it's such a staple. Mix the tuna with mayo and onion powder (fresh diced onion if I'm not being lazy).

Serve on nice cleaned romaine leaves sprinkled with crumbled bacon/real bacon bits stuff and sometimes pine nuts or shelled sunflower seeds

From Talk

Question of the Day: When left uninspired, what dish do you fall back on to feed the masses?

Another roasted chicken here. Prefer the parts the whole. I do it with bell pepper (red or orange), diced sweet potato, onion, garlic, fresh tarragon, and plenty of S+P.

A one pot wonder, and when using the foil roasting pans from the supermarket, they just get tossed when done. No clean-up!

From Talk

Have you ever won a food-related contest?

Ronn, I got my copy today. I'm less than 10 blocks from SE HQ. Yours must be on the way.

From Talk

Have you ever won a food-related contest?

I won a cook book from right here at Serious Eats! ;)

From Serious Eats

How to Become an Unpicky Eater

My husband nags me over and over until I've eaten something enough times that my taste buds are used to it and aren't revolted.

I actually eat olives now. *shudder*

From Talk

Question of the Day: Dinosaur Food

Happy-nick (sp?) cookies. They were the genesis of all those have a nice day smiley face yellow cookie jars, everyone seems to have forgotten the cookies though. Mmmmm...simple vanilla and chocolate cookies, nice and dense and yummy.

From Talk

July 4th picnic. I'm taking______

My every year winner -- red white & blue fruit salad. Strawberries cut and sprinkled with sparing amounts of splenda, blueberries, and the big splurge: white chocolate chips. Oh so divine.

From Serious Eats

Cook the Book: Taming the Flame

Sadly, with no outdoor space here in my Manhattan box, my favorite "grill" is my All Clad grill pan -- perhaps the best thing to come off my wedding registry. I know it's a sad sub for the real thing, but I don't know the NYPD would take to kindly to us setting up a grill on the sidewalk in front of the building.

From Serious Eats

Does Eating (The Best?) Pastrami Prolong Your Life? What's Your Favorite?

I love Sarge's pastrami, but maybe that's because it's across the street!

From Serious Eats

Cook the Book Giveaway: 'Pork & Sons'

Bacon bacon and more bacon. Especially back bacon.

From Talk

How long will a cake layer keep in the freezer?

I'm counting on my wedding cake top to last another 3 months and still be edible. Somehow, I'm doubting it.

From Serious Eats

Cook the Book: 'The Summer Shack Cookbook' Giveaway

Husband and I went to Hilton Head, SC for our honeymoon -- the crab claws overflowing everywhere were unforgettable!

From Talk

How much do you tip the person who delivers your food?

So... Megnut... you criticize $5 as being "okay" for a $10 order, but not enough for a $25 order. Instead, you suggest always paying 20%.

Little bit of math for you:
$5 on a $10 order = 50% (WAY more than you would give)
$5 on a $25 order = 20% (What you claim you would give, but if it's Greg ordering, this is, by your own account, too little.)

From Talk

What is the best store bought salad dressing?

Marie's Blue Cheese although we mostly go with oil and vinegar.

From Talk

What is the best store bought salad dressing?

It's not exactly "store" bought but I came across Wistoria Garden's Very Nearly Famous House Vinaigrette at the farmer's market that the Eastern Market, in Washington, D.C. quite some time ago. To date I have gone ordered FOUR of their 12-bottle boxes. It's amazing and I love turning people on to it!

BUY IT, YOU'LL LOVE IT

From Talk

What is the best store bought salad dressing?

I make my own - saves a lot of money - no waste and I can adjust the type to fit the rest of the meal. Bottled dressings seem to go rancid fast and then they are awful!

I have several kinds of vinegar and can vary my "sauce" when I mix it. Use good oil and "taste".

From Talk

What is the best store bought salad dressing?

I usually don't use store bought dressing, but when I do it's Newmans Own Light Italian with Lemon. It is very good.

From Talk

What is the best store bought salad dressing?

Marie's blue cheese is the best and I always have that in the refrig..I have to try Marie's blue cheese vinigrette..While I make my own Italian dressing, I do Good Season's every so often and add my own stuff to it...

From Talk

What is the best store bought salad dressing?

Gosh, I am amazed no one cited "Ranch" dressing as a favourite - here in Canada, it is probably the most popular by far. Next time I am in the U.S., I will buy some, "Maries blue cheese" - several people have mentioned it and I love blue cheese dressing, but I make my own (not always convenient) because I can't find a good one. I don't think Maries is sold here.

From Talk

What is the best store bought salad dressing?

I have always loved Marie's blue cheese, and NOW they came out with Marie's Blue Cheese VINIGRETTE!!! It is simply AWESOME!!!

From Talk

What is the best store bought salad dressing?

Marzetti's Blue Cheese.

My husband also uses Marzetti's slaw dressing on sandwiches and in tuna salad, potato salad, and pea & peanut salad, in place of mayo.

I also use only Kraft Free Zesty Italian in pasta salad because it doesn't get slimy or soggy. If anything, if I keep the salad more than a couple days I need to add more dressing because it dries out.

From Talk

What is the best store bought salad dressing?

Garlic Expressions is terrific, and it is also a wonderful marinade.

From Talk

Are Carry Out Tips Optional?

I look at it like fast food... You don't tip people at McDonalds or Burger King. If you are generally not waiting on me, and I'm picking up my own food. You don't get a tip... If you hook me up with extra rolls, larger portion of Gumbo, etc, and TELL ME you hooked me up... You'll get a tip... Why is the food service the only industry we deem tip worthy anyway... Dont get me wrong... When I go out to eat. I tip 20% plus if I get good service from a single person... But if I have one person take my order, one bring it, another refilling drinks, and nobody seems to be on the same page... be lucky if you get 15%

From Serious Eats

Paula Deen Is Trying To Kill Us

Its real and its here... (as disgusting as it is)

Paula's Fried Butter Balls

2 sticks butter 2 ounces cream cheese Salt and pepper
1 cup all-purpose flour
1 egg, beaten
1 cup seasoned bread crumbs
Peanut oil, for frying

Cream the butter, cream cheese, salt and pepper together with an electric mixer until smooth. Using a very small ice cream scoop, or melon baller, form 1-inch balls of butter mixture and arrange them on a parchment or waxed paper lined sheet pan. Freeze until solid. Coat the frozen balls in flour, egg, and then bread crumbs and freeze again until solid.
When ready to fry, preheat oil in a deep-fryer to 350 degrees F.
Fry balls for 10 to 15 seconds until just light golden. Drain on paper towels before serving.

Full recipe is here: http://www.foodnetwork.com/recipes/paula-deen/paulas-fried-butter-balls-recipe/index.html

Whats the difference between this recipe and deep fried mozarella or deep frying whole turkeys or chickens (before baking) or even Krispy Kremes which are deep fried TWICE?? All of which I cannot stomach.

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

Unless I'm trying to be a show off, and grinding my own meat, or stuffing blue cheese in the middle of the burger patty, I am completely indiscriminate about what I'll slop on a burger- ketchup, mustard (yellow, dijon or grainy), mayo, relish, pickle, bbq chips, onion rings, pickled onions sliced thin, horseradish, all and sundry hot sauces, vegetables, what else ya got? I pay zero mind to the flavor combinations in that case for some reason and I am rarely displeased.

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

This is also good for diet, as its relatively lo-cal.

1/4lb chop meat, drained of fat
1 tbsp lite bbq sauce
sauteed onion
fat free american cheese
corn tortilla

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

Both, with lettuce, tomato, onions, pickles, seasonings, and sometimes other random veggies (mushrooms, peppers, whatever). Sometimes cheese, sometimes not. Ketchup and mustard can be traded for Frank's though. Or for A1. Or for teriyaki sauce. Or even for marinara and mozzerella. NO mayo.

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

Preferred in this order...from bottom to top:

Bottom of bun - toasted
French's mustard
Burger patty
American Cheese
Onion slice - no more than 1/4" thick - raw, full slice
Pickles - sufficient to cover the onion
Tomato - 1/4 thick sufficient to cover the almost all of the patty. If 2 slices needed, thinner slice
Iceburg lettuce
Mayo
Top of bun - toasted

NEVER ketchup. That's for fries.

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

*shuffles uncomfortably*

Can I have salsa and avocado on a veggie patty instead, please? :(

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

Adam this is an awesome topic because until I really got involved in 'food blog' stuff I never knew people ate mayo on burgers. Even amongst my friends during the bad 'McD' years, Quarter Pounders were the rule, no mayo-laden Big Macs. I always had hamburgers as a meat eater with ketchup and perhaps a little bit of mustard. I thought there was ketchup and a bit of mustard and nakedness, nothing else.

With veggie burgers, which I eat now, the topping depends on the taste of the patty. I know now that a fondness for various toppings may be very regional and local--I guess in the NJ area where I live, ketchup is the rule.

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

Mustard is a Texas thing on burgers. I always also add ketchup to mine. I never had mayo on a burger til i moved to the east coast.

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

Mustard just doesn't sound right so it's ketchup and mayo for me.

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

Both, but just a smidge of mustard and alot of ketchup and mayo.

From Talk

Question of the Day: On Your Burger—Ketchup or Mustard?

If there is lettuce and a good tomato - then it is mayo and mustard. If not, then it's mustard and pickle only.

Recent Posts

From Talk

Getting used to a new range - any tips?

From Talk

Spice life?

From Talk

Rare Burger competition?

From Talk

Kool Aid Pickles. Discuss.

From Talk

What's your favorite midnight snack?

From Talk

What food and/or wine related print magazines do you read?

From Talk

Can anyone recommend a great seafood/fish place in NYC?

From Talk

How often do you sharpen your knives?

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About FKC

Website: http://www.dyslexicchicken.com

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Favorite foods: Steak, bacon, steak, peppers, steak.

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