Lilla’s Profile

Recent Comments

From Serious Eats

How to Make Creepy Meat Hands

That is amazingly disgusting. Not sure I could bring myself to eat it...

From Serious Eats

Video: André Soltner Makes an Omelet

White pepper as a substitute for salt? Are you kidding? Personally, I don't mind the black specks--tells me how much pepper is already in the dish...

From Talk

Why are you a serious eater?

I like food. Eating it, talking about it, reading about it, looking at it. That just about covers it. Oh cooking it too, I suppose

See more comments by Lilla »

Recent Posts

From Talk

Is there any such thing as summer comfort food?

From Talk

What wouldn't you serve guests

From Talk

Gone but not forgotten

From Talk

Marinating from a frozen state...does anybody do this?

See more posts by Lilla »

Recent Favorites

Lilla hasn't favorited a post yet.

Recent Polls

Lilla hasn't answered any polls yet.

Recent Quizzes

Lilla hasn't taken any quizzes yet.

Recent Comments | Response to Comments

From Serious Eats

How to Make Creepy Meat Hands

That is amazingly disgusting. Not sure I could bring myself to eat it...

From Serious Eats

Video: André Soltner Makes an Omelet

White pepper as a substitute for salt? Are you kidding? Personally, I don't mind the black specks--tells me how much pepper is already in the dish...

From Talk

Why are you a serious eater?

I like food. Eating it, talking about it, reading about it, looking at it. That just about covers it. Oh cooking it too, I suppose

From Serious Eats

Serious Cocktails: Women and Whiskey

Bourbon girl all the way, here. I like the good stuff, but will drink most brands if it's what's on offer. And I like it on the rocks; no splash; no mixers.

From Serious Eats

Serious Cocktails: Women and Whiskey

Bourbon girl all the way, here. I like the good stuff, but will drink most brands if it's what's on offer. And I like in on the rocks; no splash; no mixers.

From Talk

Dessert recipe featuring fresh figs and apples?

Yes, please. Give it up folks! I'll be eating the results on Saturday ;)

From Serious Eats: New York

Making Scarpetta's Tomato-Basil Spaghetti with Scott Conant

I'm with carriebwc. Buttah makes everything bettah, and I always put a pat of butter on my pasta, if not already (and sometimes even if) in the sauce.

From Recipes

French in a Flash: Tarragon Chicken

I think it works either way. Chicken and tarragon=yummy

From Talk

Just to clarify...

I'm with you--salted and solids=more butter flavor

From Serious Eats

In Season: Corn

Fried/creamed corn. Cut corn from cob;scrape milk from cobs. Cook briefly in butter and a splash of cream with salt and pepper to taste in skillet.

From Recipes

Healthy & Delicious: Avocado and Corn Salsa

Well, yeah. Sure it's vegan. It always has been, just nobody called it that, like many other recipes/foods that happen to be free of animal...

From Talk

tater tots

Michel Richard has a recipe for something very like tater tots--I have not made them, only eaten them--tasty, but pretty labor intensive. I think I'd just go for the pre-made, but then I have no objection to an occasional Tator Tot indulgence...

From Talk

Expresso vs Espresso: A pro-Expresso Rant

"walla" instead of "voila" (lord help me, my blood pressure's rising just typing this ;-)

From Talk

Expresso vs Espresso: A pro-Expresso Rant

Or, since the word was brought up by another already, the myriad (incorrect) pronunciations of 'bruschetta'

From Talk

Expresso vs Espresso: A pro-Expresso Rant

Yeah, what embolini9 says. It's not up for debate, people. The word is: "espresso"

From Talk

"dinner" vs "supper"

Maybe "pop"' in Louisiana is synonymous with a cold (soft) drink, but in my neck of the southern woods, when we wanted a soft drink/soda/pop, we'd ask for a "coke or something" (Soda is what you put in a scotch and soda ;)

From Talk

"dinner" vs "supper"

It's a rural (agricultural) vs. city thing: 'Dinner' was the big meal of the day, and served at midday, 'supper' was lighter, and served at night. Most folks nowdays are not agricultural workers and so eat their large meal at night, and hence call it 'dinner'. I've never heard that 'supper' was more casual than 'dinner', btw.

From Serious Eats

Kiss My Grits at Province in Chicago

Classic shrimp and grits don't have cheese of any kind. Just sayin'

From Talk

S.O.S. (...on a shingle): Way or No Way?

Way--creamed chipped beef on toast, that is (and that's the only thing we called it). Haven't had it in eons...

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm a devotee to peaty scotch whiskeys: Compass Box Flaming Heart and Ardbeg's Airigh Nam Beist (only have had a glass of it, but that baby's on my X-mas list) are my favorites.

Because I usually drink scotch at get togethers, a lot of women will join in with me. I've also found that women of my grandmother's generation (in their 60's, 70's, 80's) are more likely to be scotch drinkers. My own nana, actually, almost had a run-in with my brother in law a few weeks ago, over his putting ice in his scotch. "Ruins the flavor." (I totally agree.)

From Serious Eats

Baked Apple Taste Test

My favourite apples are the Fuji ones; not sure how they stand up to baking though.

Baked apples are the ultimate fall memory though....mmmmm.....

From Serious Eats

How to Make Creepy Meat Hands

That's pretty awesome and disgusting both at the same time.

From Serious Eats

Video: André Soltner Makes an Omelet

They're from the same species of plant. Black are made from unripe berries, while white is made from the seed of ripened berries. The lack of the fruit layer is the major contributor in differences in taste between the two.

Personally, the difference in taste is more significant between freshly cracked vs pre-ground pepper, than between the varieties.

However, I do prefer coarsely ground black on my steak, but if it's going into a marinade or multi-spice season I have a hard time telling the difference, so when I can I stock up on white peppercorns. If you're local store doesn't carry it, you should be able to find them in an Asian grocery store, though not necessarily whole.

BTW, most Asians I know tend to use white pepper since that what they've grown up using and don't bother with black unless they can't get white.

From Talk

Why are you a serious eater?

Seriously? You've NEVER heard the phrase "wow - those are some serious eats" or "you can get some serious eats at the diner on 441"...? I find that hard to believe. I guess it's possible because I've never heard some of the phrases popular on the west coast like "rode hard and put away wet" (to describe someone disheveled looking) or "f*ck me running" to describe.... I have no idea.

From Talk

Why are you a serious eater?

Call me a pedant, but isn't the term "serious eater" just something that www.seriouseats.com just made up as a marketing slogan? It doesn't have any intrinsic meaning to it, if you catch my drift. By saying you have an interest in food you say pretty much the same thing. Far be it for me to harsh everyone's mellow, of course...

From Serious Eats

Video: André Soltner Makes an Omelet

This thread has put the song "White Pepper Ice Cream" by Cibo Matto into my head. Here, have a listen: http://blip.fm/profile/akuban/blip/25429532/Cibo_Matto-White_Pepper_Ice_Cream

From Serious Eats

Video: André Soltner Makes an Omelet

"I don't know any capable younger chefs who would even touch the stuff"

You should get out more. White pepper is awesome.

From Serious Eats

Video: André Soltner Makes an Omelet

Our local PBS station ran some of the original French Chef episodes during their fund drive. They had the omelet show in all of its B&W glory. This clip made me think of it. Of course no one can make an omelet like Julia could.

From Serious Eats

Video: André Soltner Makes an Omelet

@_greenbean... you can either split the top and add ingredients, fill them before rolling or place on top of the omelet. If you were making an omelet basque you would add the ingredients to the eggs and cook them similar to a frittata or an american style "western".

From Serious Eats

Video: André Soltner Makes an Omelet

so are omelets stuffed with cheeses and various veggies in the same line as this traditional omelet or are they considered something completely different?

From Talk

Why are you a serious eater?

@jack - who cares how they look at you? As long as they enjoy food with you and celebrate your ability to prepare it. Some of my friends don't understand my obsession with food - but they're all happy I have it. (PS Fellow Italian here!)

From Serious Eats

Video: André Soltner Makes an Omelet

@thatgrrl: Just found this bit from Pepin:

Well, not really, you know. Too much is probably being made of the small differences that we had. For example, Julia liked white pepper and I liked black pepper. I use kosher salt - she wanted regular salt; you know, small details. But she loved to argue and see we didn't have any recipes in that series which is quite unusual. We had an idea what we would cook. So it was like being with a friend or with a spouse and start, you know, arguing.

http://www.pbs.org/newshour/bb/remember/july-dec04/child_8-13.html

From Serious Eats

Video: André Soltner Makes an Omelet

Julia Child and JAcques Pepin argues about black vs white pepper in on of the episodes of their show- pretty darn amusing. I like good white pepper, but as with black, there's a lot of crap out there, especially what's sold in grocery stores. If you've never had or liked white pepper and you live near a Penzey's store, I highly recommend checking out their white pepper.

From Serious Eats

Video: André Soltner Makes an Omelet

White pepper doesn't taste the same as black pepper. It's a much more harsh and unpleasant flavor. All the old French guys use it (solely for appearance reasons), but I don't know any capable younger chefs who would even touch the stuff. It's gross.

From Talk

Why are you a serious eater?

I come from an Italian family where every aspect of life revolves around food. When I went to college, money was tight, so I started really getting into making everything from scratch which ended up being cheaper and much better than typical college cuisine. My roommates loved me for it. I enjoy being able to make food for myself and others, there is something very personal about making a meal for someone. I also find being in the kitchen a total stress reliever, and I always find myself talking about food to people (most of whom look at me like I have seven heads).

From Talk

Why are you a serious eater?

Nothing makes me feel more complete than cooking after I've had a bad day, or shopping at the local farmer's market, or being surrounded by utensils and appliances at the cooking store, or eating at an amazing restaurant in the city, or...

From Talk

Why are you a serious eater?

Lots of good thoughts here. It is great to be able to see what others ideas are.

My thoughts- In normal situations one is going to eat every day and several times a day. In many cases this is done w other family members. This being the case I feel that it is to our benefit to seek out the best quality we can afford and prepare the meals we feel those around us will enjoy the most. Look on the whole process as an act of giving to others be they family or friends and enjoy the ride. Put some fun in your life. Try something new. A meal and family time should be enoyed, not something to just be done with and move on to something else.

The food itself is important, but what we put into it and why is what really matters

From Talk

Why are you a serious eater?

@Lilla, Your statement above could have been the credo on which I founded my gourmet group. There was always a cluster of my friends who'd gravitate together and talk about food at just about every gathering. I decided those little discussions should happen on purpose - thus the Wooden Spooners were born.

From Serious Eats

Serious Cocktails: Women and Whiskey

I love working my way through a bottle of scotch over several months, but currently loving my Rye Whiskey. So complex and so inexpensive. Drink it straight or with homemade bitters. Or in an old-fashioned.

As for scotches, past splurges have included Glenmorangie and Coal Isla, but Jon, Mark and Robbo make nice inexpensive blends that I find quite satisfying. Too bad I haven't been able to find any around here lately...

What a good trend, though!

From Serious Eats

Serious Cocktails: Women and Whiskey

Hello from Hillary in Texas!

I wanted to share with you that all my female friends are avid whiskey drinkers. As a great mixer with diet coke (a 'girl' drink), we can imbibe whatever amount to our heart's desires without ballooning up. Of course, I may add my friends and I are big drinkers, so it was an acquired taste. I drink almost strictly only whiskey drinks these days and have for the past several years!

Most of the time I drink Jim Beam (great Bourbon for the price). Beats out every brand by far. Jim Beam is a very great friend in my social circle.

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm in my thirties, and I'm a recent born-again convert to whiskey. In fact, it's mostly the only type of liqueur I drink anymore. My go-to drinks are Manhattans and Sazeracs, but when the weather gets cold, I love nothing better than a peaty, seaweed highlands Scotch.

Favorite Bourbon: Eagle Rare
Favorite Single Malt Scotch: Lagavulin (from Islay)

I haven't gotten into Irish or Canadian whiskey. And I haven't yet tried a Japanese whiskey, which is apparently trendy these days.

From Serious Eats

Serious Cocktails: Women and Whiskey

I am a girl and I love whiskey. I have for a long time. In fact - it's the first thing I ever drank (at family gatherings with my dad and brother). I agree that it seems like a "guy thing" and whenever I'm around guys drinking whiskey, they're shocked but I think a lot of stereotypes of guy vs. girl consumption are wrong. I love steak and burgers and whiskey and beer. Am I a guy? No.

Recent Posts

From Talk

Is there any such thing as summer comfort food?

From Talk

What wouldn't you serve guests

From Talk

Gone but not forgotten

From Talk

Marinating from a frozen state...does anybody do this?

From Talk

Bacon--thick or thin?

From Talk

Where's everybody from?

Recent Favorites

Lilla hasn't favorited a post yet.

Polls

Lilla hasn't answered any polls yet.

Quizzes

Lilla hasn't taken any quizzes yet.

About Lilla

Website:

Location:

About:

Favorite foods:

Last bite on earth: