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How do you make make edamame?
I steam them, then drizzle with sesame oil and lemon juice with a sprinkle of kosher salt, and eat them warm.
This is weird, but I also like them in tuna salad.
eating my way through prague!
I was there in 2001 or so, and remember eating at a little place on the river (to get to it, we had to walk down a very narrow stairway, single file and turned sideways to fit). We ordered the house special, which was a big platter of duck breasts, thighs and legs, and sausage, pieces of pork, sauerkraut and potatoes and came with some form of apfelstrudel for dessert. I remember it being delicious!
Saving Bacon Fat
I pour the bacon fat into aluminum muffin-pan liners, filling them 1/2 inch full of fat or so. Then I freeze them, and when they're good and frozen, I wrap the foil around so the fat is all wrapped up. I have a Ziploc of these in my freezer. Folks thinks they're frozen peanut butter cups or something, but I know the truth: pure bacon fat, ready to be used to grease a skillet for cornbread, added to greens or to Crisco for frying chicken. Some kinda good!
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Recent Comments | Response to Comments
Home Remedies for Sore Throats?
I make a broth with chicken stock, a few slices of ginger, a couple of cloves of garlic, smashed and a few shakes of hot red pepper flakes. Let it steep, and drink it hot. It helps!
How do you make make edamame?
I steam them, then drizzle with sesame oil and lemon juice with a sprinkle of kosher salt, and eat them warm.
This is weird, but I also like them in tuna salad.
eating my way through prague!
I was there in 2001 or so, and remember eating at a little place on the river (to get to it, we had to walk down a very narrow stairway, single file and turned sideways to fit). We ordered the house special, which was a big platter of duck breasts, thighs and legs, and sausage, pieces of pork, sauerkraut and potatoes and came with some form of apfelstrudel for dessert. I remember it being delicious!
Saving Bacon Fat
I pour the bacon fat into aluminum muffin-pan liners, filling them 1/2 inch full of fat or so. Then I freeze them, and when they're good and frozen, I wrap the foil around so the fat is all wrapped up. I have a Ziploc of these in my freezer. Folks thinks they're frozen peanut butter cups or something, but I know the truth: pure bacon fat, ready to be used to grease a skillet for cornbread, added to greens or to Crisco for frying chicken. Some kinda good!
Compiling recipes for a family cookbook - advice?
I have a family cookbook from 1976. It is lovely and sentimental to me, even if I do occasionally get frustrated by ingredients like "one $1.29 package of..." and "a large tub of ...." Be specific, please and remember that the recipient will use the book for years to come.
Honestly, I can' t think of a nicer gift, especially if the recipes come with comments and stories. BTW, it was spiral-bound when I got it (upon the occasion of my 21st birthday; family tradition), but I wore out the spirals and had to put the pages in acid-free sheet protectors to keep it safe and usable.
I call it "the Colt 45 of wine"
The one that I really think of as Colt-45 is cheap sherry. No matter the maker. And good sherry is such a pleasure! Once I learned about the real stuff, cheap sherry tastes like so much pancake syrup.
I am guilty of enjoying a glass or five of two-buck-chuck, too.
Funeral Food
In many Southern families (including my family), this is known as the "dead spread." It's not disrespectful, just a way of injecting a little humor and ritual into a tough situation. When someone dies, the dead spread is a way to show continuity and community--in my small hometown, I know that if someone (or I) dies, then the menu will most certainly include briskets cooked in a Nesco roaster, pimento cheese (both with white bread to put it on), deviled eggs, probably a chafing dish of meatballs served with toothpicks and a huge assortment of cakes, one of which will be coconut all washed down with sweet tea. It's a comfort.
What Would Brian Boitano Make? Seriously?
I hate it now, too. It used to have great teaching shows--Taste with David Rosengarten was wonderful--but now it seems to be "let's go look at American restaurant food," "Let's open some cans and boxes and dump them in a slow-cooker" or "let's put more butter on it." Alton Brown is the only one I ever watch.
I watch PBS cooking shows now, which are of far better quality than anything on FN.
Sorry for the rant...grrrrr...
The Sometimes Fabulous food of the young and Broke
I ate many, many PB and J or tuna sandwiches (no name brands!), and spaghetti with butter and garlic. Chicken leg quarters were my go-to protein (still like them) and I ate a BUNCH of scrambled/hard-boiled/fried eggs on toast.
Do you put toppings on corn on the cob?
Jane's Crazy Mixed Up Salt (comes in a shaker at the grocery) and butter.
An old friend of mine showed me a great trick for even application of butter to corn---butter the heel slice of a loaf of bread, then roll the bread up around the corn (so corn comes into contact with butter!). Spin the corn. Remove bread. Chow down.
Tomatoes Are Evil
I hated them until I grew them myself. Now I can't eat enough of them. Raw, off the vine, still warm from the sun....
What to do with sesame seeds
South Carolina benne seed wafers?
Hot Dog of the Week: 24-Hour Dog
The hot dogs at Sheetz were a favorite of mine while I was in grad school. 2/$1.29, unlimited condiments (the spicy red pepper relish was my favorite), and walking distance from my office. A cheap treat!
Regional (or Once-Regional) Burger Chains
Whataburger. No other will do.
Sonic, but only for cherry limeade and a foot long Corny dog.
Weekend Cook and Tell: Julie & Julia
I made vichyssoise and Salad Nicoise directly from Vol. I and both were absolute perfection. And easy!
What do you go "out" for?
Deep-fried Buffalo wings. Chinese buffet (I know....).
I think it's goofy to go out for a sandwich. I can make better, fresher, more interesting ones at home.
Tell Your Watermelon Story
@hungrychristal: OK with me! :)
Tell Your Watermelon Story
When I was a little foodie, I spent summers with my grandpa in the Smoky Mountains. We would get a watermelon and put it in the ice cold mountain stream outside my great-aunt's cabin. At the end of the day, we'd haul it out, he'd cut it into it with his Case pocketknife and we'd eat the whole thing with salt on it. I can't eat them without thinking of that.
Any hidden-gem cookbooks?
@yayfood: I've been recommending It's All American Food to everyone, all the time. I love it, and all the recipes I've tried have been great, too!
The "hidden gem" cookbooks that I like are vintage Junior League cookbooks from anywhere there's a JL.
Best summer dish?
Honestly, it was a sandwich made with still warm homegrown tomatoes, salt and pepper, on WonderBread with mayonnaise. Eaten standing over the kitchen sink. Trashy but delicious!
Zucchini, Zucchini, Zucchini
This month's Saveur has a recipe from Zuni for quick zucchini pickles. Looks good.
Omitting Soda Pop
I gave it up 5+years ago, and dropped 40 pounds of which I've kept 30 off. I carry a stainless steel water bottle and drink good ol' tap water instead. I'd rather use my calories for delicious solid foods instead!!!
Master Cookbooks
James Beard's American Cookery is encyclopedic; some of the recipes are archaic, but it's got lots of good basic recipes. The Martha Stewart Cookbook is good, especially for appetizers.
Tomatoes Are Evil
It doesn't offend me that you don't like them, rather I am humoured that so many people think the same way as you. It is truly a matter of knowledge. For instance, a few years ago I abhored tequila. I tasted Patron and all the other popular bar tequilas that were supposedly better than Jose Cuervo and Sauza and I still didn't like it. When I delved into the brands that most people were not familiar with, I discovered there was a whole other world out there. These traditional yet unpopular brands had so much flavor it was shocking. It's the same with tomatoes. When all you're used to tasting is vegetal, bitter, bland, watery, herbal tomatoey flavors you are completely shocked when you first bite into a tomato that tastes like candy.
What Do You Put on Your Biscuit?
I realize this is an old topic but I had to comment. Before I fell victim to a most unpleasant allergy to tomatoes I always enjoyed tomato gravy and biscuits. Now its butter and maple syrup. I also have to agree with many of ya'll....a good plain biscuit is its own type of heaven.
Tomatoes Are Evil
@ChefR0bert I've heard that before. I've risen to the challenge. Still don't like tomatoes. Unless, of course, as you suggest, the flavour of the tomato is obliterated by other ingredients.
But, as a person who has no taste for tomatoes, I've noticed that it does deeply offend people who do like them. So much so, that it doesn't matter that I make myself prepare something I've never tried before at least once a week, that I can suggest menu ideas and substitutions that make the neighbours say "wow", that guests never leave my table without a new food experience, that I've tried witchetty grubs; No, simply because I don't care for tomatoes, I need to "stop complaining and get out there to expand my culinary viewpoints".
How do you make make edamame?
Thanks for all your great ideas. @Foodie - I am definitely trying the sesame oil and lemon.
How do you make make edamame?
Edamame "pesto" is wonderful...try using manchego cheese and mint...no nuts, tho
Home Remedies for Sore Throats?
Hot regular or green tea with fresh lemon and a bunch of honey. Makes it feel better! I have cup after cup of this when I'm sick.
Home Remedies for Sore Throats?
Hah! I just read through all the posts, and was excited to post my favorite remedy, but @FoodieSearching beat me to it.
If you don't have any stock on hand, boullion works in a pinch. I also add black pepper and sambal paste.
If this sounds horrible to you, or like it will make your throat hurt worse, stick to honey/lemon/ginger preparations. But I swear by it! It actually seems to relive my throat pain.
Compiling recipes for a family cookbook - advice?
Go to www.tastebook.com - it is great!
Hot Dog of the Week: 24-Hour Dog
7-11's sell more hot dogs than any other eating establishment or restaurant. And in the last couple of years they upgraded to Oscar Meyer all beef. Not a great dog, but not horrible. And a lot cheaper than what you would pay for a dog the same size from the Windmill. But it's never acceptable to drown even one of these dogs in ketchup.
Saving Bacon Fat
Another vote for the covered jelly jar in the fridge. Mostly unfiltered. Used judiciously.
Also: popcorn popped in bacon fat instead of oil. Delicious.
Saving Bacon Fat
My mother in law keeps hers in an old teacup right by the stove, unrefridgerated. Needless to say I pass on anything that it would taint.
Saving Bacon Fat
I keep strained bacon fat in an empty peanut butter jar in the refrigerator. It's great for frying breaded chicken tenders, greasing a loaf pan for cornbread and for basting the best ever sunny side up fried eggs. I'm totally going to try Donnie's suggestion for using it in place of butter when making my next grilled cheese sandwich.
Saving Bacon Fat
i dont strain too carefully and keep in the freezer, (add it to ground beef for better burgers)
Saving Bacon Fat
My mom used to have a little crock with a good seal she'd use just for keeping bacon fat. That crock fell out of use once she got on more of a health kick - barely any fat used to make anything when we were older. In any event, she'd keep this in the refrigerator and pull it out to slick the frying pan when making fried potatoes. SO delicious! I don't think she strained it, but being in the air-tight container and in the fridge kept it from spoiling indefinitely.
Saving Bacon Fat
Freezing filtered grease is the way to go. After ServeSafe certification, you never ever use grandpa's coffee can on the counter again.
I wonder if that's why I hated eggs as a child; I remember they always upset my stomach. Mom just said I was a picky eater.
Saving Bacon Fat
I keep mine in the fridge too and don't strain it, it's been in there for about 6 weeks and is still good, I wouldn't add fat to it but keep it in separate "batches"
Saving Bacon Fat
@heartquake Scrambled eggs made with bacon grease are heavenly. Fried pound cake in bacon grease, top with a lil powdered sugar. YYUUMM
I know, sounds gross, but it's great.
Saving Bacon Fat
Growing up, we kept ours on the stove in an old Maxwell House coffee can. The unstrained bits just sunk the bottom and we ignored them. Mmm, eggs scrambled in bacon grease.
Saving Bacon Fat
I actually use the rendered bacon fat to make bacon scallion muffins.
Saving Bacon Fat
You all are going to totally kick me out of the club. I hesitate to even admit this to you all, but up until now, I've been freezing my bacon grease merely to make it less messy to throw away. I repent in dust and ashes and bacon grease!!! FROM NOW ON I pledge this oath: I solemnly swear to strain and save AND USE my bacon grease in all of the yummy ways aforementioned above. I will never again toss out my liquid gold! WHAT was I thinking?!?!
Saving Bacon Fat
@simon: I suppose a third reason to strain is that when bacon is cooked in a skillet the little particles have overcooked and may be a source of nitrosamines? In small amounts so what, but why add to the load of carcinogens.
Used to keep my bacon fat on the stove in one of those little bacon fat keepers years ago. That was before we (I, at least) fully understood that the fat would be slowly turning rancid (oxidizing) even though it didn't smell or taste rancid, and that rancid fats aren't good for you.
I sometimes use my bacon fat for the fat in corn bread, with or without added bacon. For cooking the onions for corn chowder, for browning beef for stew.
Saving Bacon Fat
I keep my fat in a jelly jar in the 'fridge, but I've not been straining it. So far there have been no problems. What do you folks use to strain it? The solids I find are pretty small. Most would, I think, go through the fine mesh strainer I have. I doubt I have the patience for a coffee filter. I don't, generally, keep cheesecloth on hand, but...
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I make a broth with chicken stock, a few slices of ginger, a couple of cloves of garlic, smashed and a few shakes of hot red pepper flakes. Let it steep, and drink it hot. It helps!