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Win a Free Organic D'Artagnan Turkey
Chipotle meatballs sound awesoooooome
Serious Heat: What's Your Secret Chili Ingredient?
A local farm's spicy italian sausage, a big ol glug of habenero sauce, and right before I serve it I stir in one HUGE diced white onion so it's still raw by the time you eat it.
All over a handful of Fritos.
I have made this literally once a week for the last month and a half. I LOVE FALL!
Win a Free Organic D'Artagnan Turkey
brussel sprouts with bacon like every other sane person on SE
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It's Fall but these loose-"leaf" recipes are outta control
Posted by GretchinF, October 30, 2009 at 3:53 PM
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Serious Heat: What's Your Secret Chili Ingredient?
Posted by Andrea Lynn, November 18, 2009 at 8:30 AM
The Making of the 'Uovo in Raviolo' at Manhattan's SD26
Posted by Carey Jones, November 17, 2009 at 12:30 PM
Black Iron Dude, a Blog about Cast Iron Cookware
Posted by Robyn Lee, November 13, 2009 at 11:15 AM
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Recent Comments | Response to Comments
Win a Free Organic D'Artagnan Turkey
I am going to make the brussel sprouts with bacon, bacon and more bacon.
Win a Free Organic D'Artagnan Turkey
Chipotle meatballs sound awesoooooome
Serious Heat: What's Your Secret Chili Ingredient?
A local farm's spicy italian sausage, a big ol glug of habenero sauce, and right before I serve it I stir in one HUGE diced white onion so it's still raw by the time you eat it.
All over a handful of Fritos.
I have made this literally once a week for the last month and a half. I LOVE FALL!
Win a Free Organic D'Artagnan Turkey
brussel sprouts with bacon like every other sane person on SE
Win a Free Organic D'Artagnan Turkey
Sticky Rice with Smoke Oyster Stuffing in Lotus Leaf (although I might make some mods)
Win a Free Organic D'Artagnan Turkey
sauteed brussel sprouts and bacon since EVERYTHING is better with bacon, of course!
Deep-Fried French Toast with Foie Gras at The Publican in Chicago
You know a post is good when the comments read like an adult film "script". hahaha!
Win a Free Organic D'Artagnan Turkey
I am trying very hard to become a fan of cornbread but the Corn Bread Dressing with Pecans and Bacon may just make my attempts successful!
Unique Food Trends: Denver, Colorado
I am popping down to Denver this weekend and no trip there would be complete without breakfast at Snooze. And maybe a second breakfast at Mona's.
Denver is THE PLACE for breakfasts!
Has anyone tried making fried goat cheese?
Wow! I have some great Colorado goat cheese in the fridge and was racking my brain with a real stand out idea for it. This is perfect, thanks for the great idea!
Cook the Book: 'The Pioneer Woman Cooks'
Serious Eats (*butt-kiss*butt-kiss*)
101 Cookbooks
and
The Food in my Beard
are my go-to's.
What is Gourmet magazine's font for their logo?
Looks like it's custom : http://typophile.com/node/36747
Gadgets: Rival Crock Pot
Without my crock-pot I wouldn't have my No-Fail Pulled Pork Sammich recipe!
The one thing I do tho, which hasn't been mentioned yet, is I buy those big turkey roasting bags and line my 'pot with it. Makes clean up the easiest thing in the world.
Does one need a microwave?
I haven't had one in years and the only thing I pop up to my parents to use theirs for is for making homemade mozzarella. I'd say try life without one for a while and see how it goes for you! Who knows, maybe the TV is next...
The best hot sauce
@Cary - WITH LIME?! Looks like a trip to the Mexican market is in my immediate future. I have the garlic one and whoooo boy! is it ever garlicky.
Can we call them something different?
@TinyTim - You are preaching to the choir, man! AMEN!
Lasagne: Bechamel or Ricotta?
My mom always makes her lasagna with a mix of shredded mozzarella and cottage cheese, I do too. It makes for a much drier, dense lasagna.
What's for dinner tonight - 10/5?
Slow-roasted pork loin with a vodka-tomato-mustard-garlic-honey glaze. And hasselbeck potatoes... I LOVE FALL!
Hot Dog Of The Week: Seattle Style
YES! I was wondering when this was going to make it to the list. I still crave these Seattle yumdogs out here in the middle(west) of nowhere!
Dinner Tonight: Club Sandwich
I would have to go with the third slice since that's usually where I layer in some peanut butter!
Head to Macondo for Chicago's Best Empanadas
My ex says, "Psh, they havent been to Litos" hahahah
Win a Free Organic D'Artagnan Turkey
Brussels sprouts with bacon. Mmmm.
Win a Free Organic D'Artagnan Turkey
sautéed brussels sprouts with bacon
Win a Free Organic D'Artagnan Turkey
Wild mushroom stuffing....now all I need is a free turkey!
Win a Free Organic D'Artagnan Turkey
i can haz chocolate passion fruit bread pudding?
Win a Free Organic D'Artagnan Turkey
Cider-Glazed Sweet Potatoes
Win a Free Organic D'Artagnan Turkey
James Beard's Roast turkey!!! First off, the older folks will know who James Beard is, Secondly, It has Bacon and Cognac. Those are Great Thanksgiving staples.
Win a Free Organic D'Artagnan Turkey
roasted sweet potato - very nostalgic, my mom used to give them to us first thing to stave off our appetites
Win a Free Organic D'Artagnan Turkey
Pumpkin pie brulee!
Win a Free Organic D'Artagnan Turkey
Potato leek au gratin sounds delicious. I think I'll give that a try some day after our already over-stocked Thanksgiving dinner.
Win a Free Organic D'Artagnan Turkey
bacon brussel sprouts
Win a Free Organic D'Artagnan Turkey
brussel sprouts and bacon!
Win a Free Organic D'Artagnan Turkey
pumpkin cheesecake :)
Win a Free Organic D'Artagnan Turkey
need to add cranberry sauce, pumpkin and apple pies and turkey cupcakes for the grands. think maybe that should do it with the M&M cookies my daughter is baking.
Win a Free Organic D'Artagnan Turkey
Maple walnut cornbread!
Win a Free Organic D'Artagnan Turkey
I think I'm going to try the Potato Leek Au Gratin. Such a nice combination and it would look beautiful on the table.
Win a Free Organic D'Artagnan Turkey
Pumpkin cheesecake!
Win a Free Organic D'Artagnan Turkey
I'm going to try the Wild Mushroom Stuffing!
Win a Free Organic D'Artagnan Turkey
Faithful to my Perfect Mashed Potatoes
Win a Free Organic D'Artagnan Turkey
Wild mushroom stuffing sounds fantastic.
Win a Free Organic D'Artagnan Turkey
cranberry sauce with champagne? I am in.
Win a Free Organic D'Artagnan Turkey
THE CIDER GLAZED SWEET POTATOES SOUND GREAT!
Win a Free Organic D'Artagnan Turkey
Those braised and glazed brussel sprouts are going on my menu, for sure. Maybe with some cauliflower thrown in, too.
Win a Free Organic D'Artagnan Turkey
I have to try the recipe for Cook's Illustrated's Roasted Brined Turkey.
Win a Free Organic D'Artagnan Turkey
Wild mushroom stuffing, looks delicious!
Win a Free Organic D'Artagnan Turkey
Pumpkin cheesecake. Only 2 days left to win - oh pick me, pick me!
Recent Posts
It's Fall but these loose-"leaf" recipes are outta control
Posted by GretchinF, October 30, 2009 at 3:53 PM
PW's Olive Bread & Stuffed Tomatoes
Posted by GretchinF, September 14, 2009 at 8:55 AM
Recent Favorites
Serious Heat: What's Your Secret Chili Ingredient?
Posted by Andrea Lynn, November 18, 2009 at 8:30 AM
The Making of the 'Uovo in Raviolo' at Manhattan's SD26
Posted by Carey Jones, November 17, 2009 at 12:30 PM
Black Iron Dude, a Blog about Cast Iron Cookware
Posted by Robyn Lee, November 13, 2009 at 11:15 AM
Next Issue of McSweeney's To Feature Mega-Food Section
Posted by Robyn Lee, October 29, 2009 at 5:30 PM
'Wichcraft For Dinner: Trying To Go Beyond Sandwiches
Posted by Ed Levine, October 20, 2009 at 11:00 PM
Photo of the Day: 28-Layer Rainbow Cake
Posted by Robyn Lee, October 1, 2009 at 6:15 PM
Cakespy: Chocolate Peanut Butter Special K Bars
Posted by cakespy, September 21, 2009 at 2:15 PM
Dinner Tonight: Sauerkraut and Sausage Paprikash
Posted by Blake Royer, April 21, 2009 at 5:30 PM
Snapshots from Paris: Lobster Sandwiches and Goose Fat Fries at Spring
Posted by Kerry Saretsky, August 30, 2009 at 8:00 PM
Serious Green: 6 Rules of a Good Farmers' Market
Posted by tressa eaton, August 25, 2009 at 3:15 PM
The Secret Ingredient: Smoked Salt
Posted by Kerry Saretsky, July 31, 2009 at 10:00 AM
French in a Flash: Pistoued Lamb Brochettes with Bay Leaves and Seared Olives
Posted by Kerry Saretsky, July 2, 2009 at 5:00 PM
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I am going to make the brussel sprouts with bacon, bacon and more bacon.