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Serious Green: 10 Cheap & Green Kitchen Tips
Cut the mind-numbing song about killing trees and let's see dollars and cents about paper v cotton towels: electricity, soap, how long can a towel last, all that.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
Anyone who thinks Oalmeal is "neutral has had too many bowls of old, packaged oatmeal. Try Anson Mills; it'll open your eyes.
Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce
I wouldn't eat frozen wrappers any more than I'd eat frozen pasta. I was just in China and the eye-opener was the fresh, just made dumplings and noodles. So good!
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Recent Comments | Response to Comments
Ed Levine's Serious Diet, Week 82: Peanut Butter Portion Control
First of all, there's too much crust showing!
Skippy!!?!?!? I think that kind of processed stuff and its hidden sugar dis-equilibrates the body's way of equalizing hunger, what we eat, what we weigh, and how we feel about it (satisfied, full, stuffed, replete, etc.)
Serious Green: 10 Cheap & Green Kitchen Tips
Cut the mind-numbing song about killing trees and let's see dollars and cents about paper v cotton towels: electricity, soap, how long can a towel last, all that.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
Anyone who thinks Oalmeal is "neutral has had too many bowls of old, packaged oatmeal. Try Anson Mills; it'll open your eyes.
Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce
I wouldn't eat frozen wrappers any more than I'd eat frozen pasta. I was just in China and the eye-opener was the fresh, just made dumplings and noodles. So good!
Pizzeria Delfina, in San Francisco's Mission District
If you make pizzas you'll find that the quality goes in with the making of the dough. Lots of hours and maybe several risings. Probably (thought I haven't tried it) you could make decent pizza on a hot car roof if the dough was right. Jolivore
The Most-Stained Cookbooks
All the Hazan cookbooks (I have Marcella's Cucina, both Classic and the first one, her Italian Kitchen; Bugiali's comprehensive tome, Giuliano Hazan's wonderful pasta cookbook, James Beard's American Cooking, Olney's Simple French Cooking.
Jersey Dispatch: Ice Cream at The Bent Spoon and Thomas Sweet in Princeton
Listen to your wife, man! Bent Spoon's good, but it's not gelato—which is semifreddo, made with ice milk, while American "gelato" is made with cream—and it's too sweet. Halo has terrific, honest ice cream, too: the coffee ice cream is superb. Princeton food in general is student food, cheap and dirty, not worth a detour.
Ed Levine's Serious Diet, Week 82: Peanut Butter Portion Control
I finally tried the PB & Co. Maple and it is delish, very sweet! Peanut and honey almond butters are just wonderful. I can eat it on anything- waffles, ice cream, Oreos, Nilla wafers, bread of course, etc etc. I really really want to try the P.B. Loco brand. If only it was sold in CA....
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I just found this Blog. Great ideas. I would skip the meats, bacon, regular sour cream, etc. since I am trying to lower my cholesterol. Thanks.
Ed Levine's Serious Diet, Week 82: Peanut Butter Portion Control
Peanut butter is soooooo dangerous. I've limited myself to 1 Tbs. mixed into my morning oatmeal. Yes, Peanut Butter & Co. Maple.
Serious Green: 10 Cheap & Green Kitchen Tips
I try my hardest to leave as little a footprint as I can - paper towels, sometimes ya just have to. I pretty much limit my use to dampening one to wrap around certain verggies like green onions/scallions, they last much longer. To me the resources used to produce produce :-), uses more resources than using one portion off a roll of paper towels. As far as fiber towels, it is much less expensive and easier on resources to fill a FULL load in a washing machine - so the laundry goes, so goes my kitchen towels, unless of course they are microfiber - no fab softener for those puppies. Likewise filling a tub with microfiber and the appropriate amount of water for the amount of laundy being done. A full dishwasher is less expensive to use as a full fridge is. Having said that, I use a pot that has been used in cooking to clean utensils, etc to use the water to it's best advantage. Thanks for all the great tips, will be trying them as the opportunity arises. But turning off clocks and all those devices that have to be reset AGAIN!? Gotta be kidding!! I'll reserve resetting those devices for power outages!
Serious Green: 10 Cheap & Green Kitchen Tips
Love these tips, many of them indoctinated in me by my grandmother, who had it figured out from living through two wars in Europe. And she never even heard the term 'carbon footprint'.
Hey, Cooks Illustrated did one of their science experiments to see how to best clean fruits and vegetables. They tried antibacterial soap (yuk), water, and a 1/3 vinegar with 2/3 water mixture. The vinegar/water mixture killed the most bacteria. So I keep it around in a spray bottle under the sink. When I wash grapes in a bowl of water I also add a splash of vinegar to that too. Works great.
I keep a linen towel for drying dishes and a terry cloth towel for hands and counters in my kitchen. The paper towels are stored out of the way and last me about 6 months per roll, just used for things like cat throw-up. I have a collection of linen towels from my travels. A nice keepsake and very practical. Excellent gifts for your friends too if you are a traveler.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I just tried this for the first time but I made it with chicken broth, minced onions, black beans and topped with sour cream....mmmm mmmm good
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I couldn't believe when I found this article....I've been doing this for years and just posted a savory oatmeal recipe: http://tinyurl.com/mybypg.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
Oh my goodness. All I can say is...I can't believe I never thought of making oatmeal savory! I mean, I like it with fruit and such, but...I also know that it's good with even just a little butter. My brain never got past the "put more than butter on it" line. I can't wait to try some of the ideas you all have thrown out there. And I'm going to search for more savory recipes with oatmeal!!!
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
My brother makes something similar to this (except he adds fish sauce) and swears it tastes arroz caldo, a Filipino soup.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I prepared oatmeal as directed (maybe a bit more salt) and served with tomato and avocado. A dash of hot sauce makde it super yum. Savory oatmeal has made me a happy girl.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I tried it and liked it a lot. My husband is very, very into sweet stuff, but I like savory stuff, including for breakfast. I don't understand the appeal of waking up to something very sweet
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I made a version of this recipe using some leftover chinese "brown sauce" which had scallions in it, and was somewhat like soy sauce thickened by cornstarch but not too salty, I added a bit of butter and some garlic powder and it was delicious!!!
Definitely going to make this a lot more often, hopefully with the scallions though, and seriously considering making a pork roast just to add that wonderful meat to it.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
@Lorenzo--I don't think anyone is knocking congee...but for me, who doesn't have a rice cooker, or much time/patience in the morning...I can knock this out with quick cook (not instant) oats in five minutes.
I have no idea how long a good rice porridge takes to set up...but I'm guessing it's a bit longer.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I wanted to ask Bittman and all of you who are doing this whether you prefer oatmeal to rice and, if so, why? Or do you eat savory oatmeal sometimes and other times rice congee? We returned from our first trip to Southeast Asia absolutely hooked on congee for breakfast, and regularly eat make the rice porridge with some combination of scallions, bits of meat, dried fish, dried shrimp, red pepper flakes, chili oil, and whatever else occurs to us. Are we missing something by eating rice rather than oats? Why mess with success? Are people like Bittman doing it for the taste, superior health benefits to rice, or what?
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I've been using steel cut oats in soups for quite some time. I have a good spicy tomato, turkey & oat soup as well as a cabbage, oat & apple soup.
Pizzeria Delfina, in San Francisco's Mission District
I just ate there and would give it a very positive 8/10.
Had the same salad and mozz appetizer as above, with an added thing of olives. All three of them were very good and got me excited for my Margherita.
The pizza was good. The middle of the pie had too much milky liquid, I thought, but the crust was really chewy and incredible.
Yay Delfina!!!
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I like to use Cream of Wheat to make a savory South Indian breakfast dish called Upma. Heat oil and pop mustard seeds. Add onions, chopped chilis, ginger, raw peanuts, salt. Add water and bring to a boil, then add the cream of wheat, slowly stirring until desired consistency (You can follow the measures of water to cereal listed on the box.) Add a dollop of butter and a squeeze of lime and stir in. Can eat with Indian pickles like mango pickle or my new favorite--garlic pickle.
YUM.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I had it for breakfast a weekend or two ago and really enjoyed it. Bittman's always been a proponent of veggies for breakfast, utilizing different grains, etc. Not too far off from a traditional Japanese breakfast or congee.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
i've been doing this for years, courtesy of my Chinese dad. But, I would suggest making the oatmeal with chicken stock, not water, and garnishing with sesame oil, not soy. I'll usually eat it with classic chinese shihfan garnishes: shredded pork, spicy bamboo shoots, gluten with peanuts, etc. a nice whole-grain adaptation of a traditional chinese breakfast!
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
It all seems so...wrong. Oatmeal? My favorite breakfast food? SAVORY? I was surprised to see so many other foodies eat their oatmeal savory-style as well. I guess I'm more of a breakfast traditionalist in that way.
Well I can't say I'm not intrigued (especially with all of the positive comments), even though the thought of it makes me grimace just a tiny bit. I'll make it tomorrow for lunch. And put an egg on top.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I am down with the flu and yesterday wanted something warm but the idea of sweet put my stomach into twitters. I remembered this and tried it, with the addition of a few small cubes of a very savory pork and beef summer sausage for a little extra porky savory goodness and some frozen leeks.
It was delicious. I would eat it again, maybe with a few drops of sesame oil and a few sprigs of cilantro. Yum.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
HA! I love it! I was always the "wierd kid" because I liked my Cream of Wheat and Maypo (do they still make this?) with butter, salt and pepper instead of the traditional sugar and milk!
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I don't know why people freak out about savory oatmeal... or savory breakfast, period. I hate sweet breakfasts, and have taken to making my steel-cut oats with salt and pepper. Delicious!
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
Wha? But...but... I (sputtersputter)...I don't understand. I'm staring at this picture and my brain is...lost.
I find the idea of savory oatmeal (I can't even believe I just typed that) so...weird.
But SO GOOD!
Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce
@Chew on That - Yes, chicken would would just as well. Ground turkey, also, though it tends to get a little more chewy.
@Jolivore - Interesting. Would you eat dry pasta? Or frozen puff pastry? Or, for that matter, homemade dumpling wrappers kept in your own freezer? What is it that you object to in the short-term (or indefinite, in the case of dry spaghetti) preservation of dough?
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First of all, there's too much crust showing!
Skippy!!?!?!? I think that kind of processed stuff and its hidden sugar dis-equilibrates the body's way of equalizing hunger, what we eat, what we weigh, and how we feel about it (satisfied, full, stuffed, replete, etc.)