Serious Eats: Lemoyne's Profile

Heaven on a bun
Another one just cause the first tasted so good
Mary love of god ... are you putting what on that burger
Broiled over an open flame, cause we love the smoke
Unbelievable as a first bite, Sad and missed as a last bite
Right off the grill, juices running down your chin
Grinning ear to ear with that meat juice shiny smile after the first bite
Every bite is a great expierence
Ready for one more (the greatest words my dad ever said)

Lemoyne at 9:31AM on 09/01/08

From Serious Eats

Where's the (Kosher) Beef?

The least of the concerns in postville is that it becomes a ghost town. The processing plant (which was shut down by previous owners) brought an onslaught of shady characters from eastern europe, central america, and western africa. The crime rate and gang activity was more than this very small town could handle and it essentailly became a "company" town then. The workers were the least of the problems, the horrid working conditions brought the dis enfranchised from all over but most dangerously also brought those that feed on hte disenfranchised. This was stuck in iowa away from the site of any informed consumer ..... On purpose.

The town has rallied to help the families setting up temporary housing, opening churches, etc.

Lemoyne at 6:31PM on 05/21/08

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

WASABI OIL

Lemoyne at 6:23PM on 05/21/08

From Serious Eats

Cook the Book: Wine Bar Food

raspberries with a drizzle of balsamic glaze

Lemoyne at 10:08AM on 05/18/08

From Talk

Fresh whole wasabi root, kaffir limes in NYC?

If you can't find it try
www.freshwasabi.com
Pacific Farms does a nice job. I ordered it and the rhizome came with a little grater. Very nice

Lemoyne at 7:23AM on 05/06/08

From Serious Eats

Cook the Book: Cowgirl Cuisine

Fried Chicken Livers on Wide Amish Noodles with a white sauce.... makes me 12 again

Lemoyne at 7:16AM on 05/06/08

From Serious Eats

Cook the Book: The Sweet Melissa Baking Book

chocolate truffles popped in the microwave for ten seconds

Lemoyne at 10:03AM on 04/02/08

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Vietnam - for the food
Dijon - for the history of food
Argentinia - for the diversity

Lemoyne at 8:20PM on 03/22/08

From Recipes

Cook the Book: Milk Chocolate with Burnt Caramel Drink

nobody knows the truffles i seen

Lemoyne at 6:30AM on 02/14/08

From Talk

Advice for beef marrow bones?

veal shank bones are the best for this, make sure it is that and not knuckle or leg bones (they come from up the animal) before you buy them you can see the amount of fat in them... although lamb is a rich hearty alternative. I like to serve with cold boiled potaoes sprinkled with sea salt, little cornichons, a hearty black bread, and a plate of radishes and sweet cream butter.

Lemoyne at 6:38PM on 02/05/08

From Serious Eats

Cook the Book: 'Chocolate Holidays'

dark chocolate truffles and red wine

Lemoyne at 6:34PM on 02/05/08

From Serious Eats

Cook the Book: 'The Tex-Mex Cookbook'

buffalo wings

Lemoyne at 8:47PM on 01/29/08

From Serious Eats

Cook the Book: 'Whole Grains: Every Day, Every Way'

brown rice

Lemoyne at 8:59PM on 01/22/08

From Talk

You won't find ____ in my fridge!

soy milk
margarine

life is too short to skimp pn fat

ALL THINGS IN MODERATION

Lemoyne at 10:41PM on 01/09/08

From Serious Eats

Cook the Book: 'The Food You Crave'

pomegranites in the winter... amazing

Lemoyne at 7:03AM on 01/03/08

From Serious Eats

Cook the Book: 'The Food You Crave'

cheese .... pure wisconsin cheese
Is that healthy?

Lemoyne at 12:52PM on 01/01/08

From Serious Eats

Seriously Delicious Holiday Giveaway: Garrison Confections Ultimate Chocolate Cooler

love the chocolate

Lemoyne at 5:09PM on 12/27/07

From Serious Eats

Seriously Delicious Holiday Giveaway: Garrison Confections' Garrison Big Box

dark baby dark

Lemoyne at 6:22AM on 12/26/07

From Serious Eats

The Kitchen's Green Tomato Contest

Love the pickled green cherry tomatoes..... i do them every year and the recipe seems so easy. Goes very well in martinis, popping in your mouth at just the right time

Lemoyne at 6:16AM on 12/26/07

From Serious Eats

Cook the Book: ''Wichcraft'

Thank you for participating, and congratulations to our winners:

jlhmm
dukegirl
dabiscuits
danwalk
kfarrel3

Winners have been notified by email and also appear on our Contest Winners page.

Caroline Russock at 1:18PM on 04/13/09

From Serious Eats

Cook the Book: ''Wichcraft'

i love pita, potato chips and mustard

bumpducks at 11:57AM on 04/13/09

From Serious Eats

Cook the Book: ''Wichcraft'

Mike's Deli in Chelsea, Michigan makes the best sandwiches! Swank on the Grill is my favorite: bacon and sharp orange cheddar cheese with honey mustard and raspberry jam...grilled to perfection on challah bread and served with a giant pickle. MMMmmmmm...They should make that one!

g0ldfshbrain at 9:59AM on 04/13/09

From Serious Eats

Cook the Book: ''Wichcraft'

pulled pork! I'm always looking for a new recipe!

squidlette at 12:19AM on 04/13/09

From Serious Eats

Cook the Book: ''Wichcraft'

something with squid i dont know what but a squid sandwich would make me wet my pants

Sigilum at 11:23PM on 04/12/09

From Serious Eats

Cook the Book: ''Wichcraft'

grilled pork belly marinated in sesame oil and garlic, pickled daikon and lettuce

plantainsandkimchi at 7:05PM on 04/12/09

From Serious Eats

Cook the Book: ''Wichcraft'

Boursin cheese spread on both sides of a rich raisin bread with a generous portion of an applewood smoked bacon, a slice of pineapple grilled with rum and brown sugar, and slices of cucumber.

balabusta at 5:51PM on 04/12/09

From Serious Eats

Cook the Book: ''Wichcraft'

banh mi

mottie at 4:25PM on 04/12/09

From Serious Eats

Cook the Book: ''Wichcraft'

rare roast beef, asaigo cheese, aoli

bobobo at 1:46PM on 04/12/09

From Serious Eats

Cook the Book: ''Wichcraft'

A bacon cheeseburger with onion ring straws and bbq sauce.
With the cheese being a thin layer of pimento cheese spread on the bun
bottom.

rwcantrell at 8:51AM on 04/12/09

From Serious Eats

Cook the Book: ''Wichcraft'

Shrimp and strawberry sandwich... (TRIPLE S).

Just kidding (this is ghastly).

imperialman at 10:37PM on 04/11/09

From Talk

Food Network... Let's give them a hand!

Let me give the FN a clue. because that is what is missing from this station. GET RID OF THOSE DAMN CHALLENGE SHOWS, NOT ENTERTAINING, NOT INTERESTING. Please get rid of RR, the 30min cooking show is horrible, I dont see a point in this show. I want to see REAL COOKS! TALENTED COOKS. Not perfect cooks, BUT TALENTED. Keep Alton, Ina, Sunny, Paula (one show puleese) borrow from PBS willya (these people know what they are talking about) Lidia, Jacques (the cook on the planet). What in the hell is the Food Detective, this show is horrible, my 8 year old niece thinks it for kindergartners.
Sandra, gotta go!!! The network has talent however sparingly.

SaveTurner at 3:39PM on 11/13/08

From Serious Eats

Weekend Book Giveaway: 'Marcella Remembers'

We've got winnahs! Congrats are in order for: czken, Fanciesmom, darcybel, hmneilson, and dvchurch. As always, contest winners can be found here in the comments sections of contest posts and on our Contest Winners page. Thanks for playin', everyone!

Adam Kuban at 6:08PM on 10/13/08

From Serious Eats

Weekend Book Giveaway: 'Marcella Remembers'

Her Fusilli Rustica!! Yummmmmm

lakeloverhh at 11:13AM on 10/13/08

From Serious Eats

Weekend Book Giveaway: 'Marcella Remembers'

I have cooked many of her delicious recipes, but my favorite is still the first one I cooked back in the 70's, the lemon Roast Chicken.

NO_Pam at 11:11AM on 10/13/08

From Serious Eats

Weekend Book Giveaway: 'Marcella Remembers'

Mmmosso bucco.

Stufsocker at 10:43AM on 10/13/08

From Serious Eats

Weekend Book Giveaway: 'Marcella Remembers'

Her onion & butter tomato sauce and the pea, bacon and ricotta sauce for pasta.

Erinay77 at 12:52AM on 10/13/08

From Serious Eats

Weekend Book Giveaway: 'Marcella Remembers'

Clearly pasta e fagioli -- I can hardly wait for a the first snowstorm of the year to make it. It is the perfect "storm" food because I almost always have all of the ingredients on hand!

Mizbee at 10:43PM on 10/12/08

From Serious Eats