Kitchenista reflects my life-long adoration of all things kitchen.

  • Location: Texas

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Vegan "B.L.A.T."s: Lettuce, Tomato, Avocado, and Crispy Smoked Mushroom Sandwiches

I went vegan for the month of Februrary. By far the least healthy diet I've tried. Cut the carbs, not the animals.

The Comfort Food Diaries: There's Safety in Sardines

Sardines in mustard sauce on saltines ftw! But only when alone for the night!

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

Wow, number 4 is why I've never owned one, it just grosses me out to think it can't be washed. I've never heard otherwise. Well that's encouraging.

Cook the Book: 'Spain' by Jeff Koehler

Padron Peppers, blistered in a hot hot pan, oiled up with some fine Spanish olive oil and sprinkled with Mediterranean sea salt! Wowzer.

Oyster Mythbusting: Debunking 5 Common Misconceptions

Just a rather serious qualifier. Number 3 is absolutely TRUE when it comes to Gulf Coast Oysters and that should be pointed out. Vibrio vulnificus is a deadly bacterium that thrives in warm Gulf waters in the spring and summer and infects Gulf oysters. Gulf Coast oysters should only be consumed raw between December and April. Read "Sex Death and Oysters" by Robb Walsh.

Have a milkshake today for Jakey. She will be missed

Only Cooler members can see that I'm afraid. Maybe it is somewhere else...

Have a milkshake today for Jakey. She will be missed

Farewell, Amy! Your food was beautiful and delicious. Your courage and joy inspiring.

How to delete my account.

It could be that (s)he has just moved over to the CRABAPPLE post.

Latin Cuisine: How To Make Tequeños (Venezuelan Cheese Sticks)

Ate these by the basket full as a child, ordered from the pool's snack bar in Venezuela. This really brings back fond memories. Thanks for the recipe!

Do dishes must have a perfect kitchen

Spam is no longer removed from this site? Junk.


I remember when these posts used to bring out the fun.

Cookbooks for Gifts

I like Homesick Texas for the inexperienced. I also like favorite restaurant/chefs cookbooks. I just obtained one of Fergus Henderson's books on nose to tail cooking (from the Restaurant St. John's). So if I knew someone loved a certain establishment, I'd look and see if the chef or restaurant has a book (and many do). And I second Essential Pepin for new cooks also. My problem is I do more reading of them than cooking from them.

How do you store Sriracha?

I store it in the fridge, because I like it cold. I keep all other hot sauces in the pantry. But the caps have always ALWAYS malfunctioned with Sriracha and that is something they need to correct. The open/close valve stops working properly, even with a cleaning. Just unscrewing the current bottle to pour.

Pick a flavor and pull this...

The only size container at the one near me is huge so that if you get a small portion it looks like not enough. Part of the game.

Authentic beginner-friendly eats in London's Chinatown?

Wait service is abrupt in Chinese places in most places. It is apparently a cultural thing where they believe quick and efficient service is best. It's lately been a topic of conversation in my hometown stateside. I wish I could remember the name of the place I last went to in Chinatown London. It was on the second story and they were very helpful with the dim sum menu.

Bolillo rolls

I don't recall seeing any with glaze, but that glaze in particular sounds awful. I would leave it off also.

British foods to bring to US friends?

We live in an area with lots of Brit ex-pats and our grocery stores all have a Brit section. But it's still hard to find Curly-Whirlys!

A Big Big Bag of Spinach

I "melt" a 5 lb bag into a pound of penne with sliced sausage, onion, garlic and some chicken broth, and occasionally sliced black olives and toasted pine nuts. One of my favorite quick meals.

Tipping: My latest conundrum

This is a struggle I have in places like this also, and they are plentiful and getting more so. But as to the Chinese take-out, I always consider the extra effort and materials necessary to package my order and tip 10%.

Nettles 101

I had some nettle soup once, it was delicious.