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Cook the Book: '660 Curries' by Raghavan Iyer
In my mid-twenties, when a new boyfriend suggested an evening at his favorite Indian restaurant. I was smitten, both with the food and the boy!
How old were you when you first started cooking?
One of my earliest food memories involves helping my mom make pigs-in-blankets at around 3 or 4. At 5, I sustained a nasty (requiring multiple trips to the doctor) burn while standing on a chair to help stir pots. By 7 or 8, I was combing magazines looking for recipes to try. I don't know if my single mom was too tired to argue or if she actually had faith in my abilities, but she always let me experiment in the kitchen. My son, now 5, is similarly motivated by food and often cooks with me. Yesterday, he helped make scrambled eggs & guacamole. The only problem with this is his desire to create recipes - his father can attest to the "cookies" made with flour, water, sugar and various spices, rolled to about 1" thick and baked in the toaster oven. Yum. Dad liked them so much he had to save them for work the next day! If he sustains his interest in cooking, he will have the happiest Mom in Momville because I love the opportunity for us to bond over a common interest.
It's 10 p.m. and You're Starving
Cereal or my latest obsession, crunchy Sunbutter on wheat toast.
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This Week in 'New York Times' Food News
@catybarb - if you are interested, I will cheerfully share my pepperoni roll recipe. I'm here in the Mountain State and just getting ready to make a batch for my son's birthday party. Thanks, Serious Eats. I would have missed this article if not for your link.
Cook the Book: '660 Curries' by Raghavan Iyer
In my mid-twenties, when a new boyfriend suggested an evening at his favorite Indian restaurant. I was smitten, both with the food and the boy!
How old were you when you first started cooking?
One of my earliest food memories involves helping my mom make pigs-in-blankets at around 3 or 4. At 5, I sustained a nasty (requiring multiple trips to the doctor) burn while standing on a chair to help stir pots. By 7 or 8, I was combing magazines looking for recipes to try. I don't know if my single mom was too tired to argue or if she actually had faith in my abilities, but she always let me experiment in the kitchen. My son, now 5, is similarly motivated by food and often cooks with me. Yesterday, he helped make scrambled eggs & guacamole. The only problem with this is his desire to create recipes - his father can attest to the "cookies" made with flour, water, sugar and various spices, rolled to about 1" thick and baked in the toaster oven. Yum. Dad liked them so much he had to save them for work the next day! If he sustains his interest in cooking, he will have the happiest Mom in Momville because I love the opportunity for us to bond over a common interest.
It's 10 p.m. and You're Starving
Cereal or my latest obsession, crunchy Sunbutter on wheat toast.
V8 and/or Tomato Juice: Way or No Way?
Very much way on the V-8. Yes, the sodium content is high, but the low sodium version is just wrong. I also like to use V-8 as a base for quicky vegetable soup. When I was heavily pregnant the summer before my son was born, I craved it like crazy. Icy cold and salty, it was soooo satisfying.
Be Honest: Are You a Snob?
I am a somewhat reformed food snob. In my early twenties, when first exposed to really great ingredients & restaurants, I was pretty vocal about my preferences. I spent more time than I like to admit bitching about things like Cool Whip, margarine and processed cheese while visiting my family instead of being wise enough to realize how lucky I was to have people with whom I could peacefully gather and break bread. In my home, yes, I still control the food supply pretty ruthlessly. But in the company of others, I'm genuinely happy for the experience - even if that means a mushroom soup casserole or the occasional chain/fast food meal out - to spend time with people I like.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Probably toasted or grilled with cheddar, good mustard and nice chewy bread, maybe with some sweet pickle slices tucked in.
Snapshots from the UK: The English Foodstuff Lexicon
Jacket potatoes=baked potatoes, served in the UK with an incredible number of possible toppings.
@NotAmerican, the sweetcorn thing just freaks me out. Available on everything, everywhere. When my nieces were still sweet little things, they loved to go to Bob Evans for dinner while visiting the USA specifically because they could order sides of corn with their American pancakes!
HELP! I have 60lbs. of Venison...
Josdean, I forgot to mention that the recipe I mentioned came from, believe it or not, Field & Stream magazine. Try their website - they probably have some good ideas for using up all that venison in a fashion you might enjoy.
HELP! I have 60lbs. of Venison...
Wow, lucky one! I'm still trying to talk my brother out of at least one roast from his buck this year. I'm with PerkyMac - a buttermilk soak will tone down any intense gamey flavor, although a corn & apple fed deer should not have as strong a flavor. The best venison roast I ever made was larded with bacon for a little extra fat & cooked in red wine. Since the sausage is mixed with pork, the flavor should be pretty mild (and delicious).
Oh crap, the dog ate the....
Of the many food theft crimes committed by our dogs, the most memorable was an entire recipe of unleavened cinnamon roll dough by our old beagle. That was particularly heinous. He was the most food crazed creature on the planet. Whenever I roasted any meat, he would park himself right beside the oven door the entire time, drooling and whimpering.
"You made WHAT?"
Faux stroganoff with Amy's cream of mushroom soup, ground beef or turkey, mushrooms & egg noodles. Usually with steamed broccoli. It's fast & the kids (and adults) like it. @ Markbb, we have salmon cakes at least once a month. Always one of my five year old son's favorite meals!
Win a Free Organic D'Artagnan Turkey Here!
The pumpkin pie brulee sounds especially delicious.
Liquor in Cakes Yes or No?
Surely you wouldn't waste good liquor on a box mix cake! I never actually use it in the batter, but instead in a filling, as buttercream flavoring or brushed between layers as a moistening and flavoring agent. A little goes a long way. My MIL makes trifle that deserves one of Jerzee's warning labels.
Is Making Biscuits From A Mix Any Easier Than Making From Scratch?
Also, does anyone else think canned biscuits taste and smell just plain gross? I don't know if it is a preservative ingredient or what, but they always have a sort of metallic taste and unappetizing smell to me.
Is Making Biscuits From A Mix Any Easier Than Making From Scratch?
$10.50 (plus the cost of the butter & milk!) for a dozen biscuits? Wow. @ jenilowrance, I've used the Teays Valley mix in a pinch. It does indeed make decent biscuits. Homemade are so easy and quick, though, a mix rarely seems necessary.
Sweet Tweaks Pumpkin Sponge Cake Round-Up: Cast Your Votes Now!
Good Lord, I have to choose one? Cinnamon Panna Cotta Pumpkin Pie. Can you deliver?
Cook the Book: 'Second Helpings of Roast Chicken'
Olive oil used constantly, the jar of tahini I tried to use this weekend, not so much.
yucky worms!
Ugh! I hate it when this happens. Like several others noted, you will have to check everything in the pantry carefully, including unopened packages. Nothing like tossing pasta into boiling water only to notice uninvited guests floating in the water. Yuck.
Addicted to Food?
Garden of Eatin' Red Hot & Blue chips. If I break down and buy a bag, I will eat them all in one day. I swear I can hear them calling from the top of the fridge if I try to stop.
Cook the Book: 'The Sweeter Side of Amy's Bread'
Classic chocolate chip. So easy but soooooo good.
Pressure Cookery
Robbo, I've never had anything burn. Maybe stick a little if I skimped on the liquid, but not burn. I was not thinking so much of crock pot recipes as braising or stewing ones.
A veritable plethora of squash!
Also, we made pumpkin doughnuts from a Bon Appetit recipe last weekend that were crazy good.
A veritable plethora of squash!
If I'm not mistaken, most winter squash can be stored for quite a long time under the right conditions (I'm thinking cool dark place, but not sure). You may have more time to use them than you think.
Pressure Cookery
Robbo, I use my pressure cooker often but have never bothered to use the rack (which sounds exactly like the one zucchine described). Mostly, I use the thing to cook dried beans or meats when I don't have a lot of time. Did your cooker come with a manual that gives times for various foods? Mine did, and instead of following a specific pressure cooker recipe, I adapt regular, usually long-cooking recipes using the time charts in the manual. This works really well for quick pulled pork, hoppin' john, chicken stews, etc.
Top Ten Worst Halloween 'Candies'
I disagree about a lot of the candy items mentioned here.
I, for one, LOVE the fun-sized (or mini, if you prefer) candies. It's a tiny bit of something insanely tasty, enough to give pleasure without causing tummy pains. When I was a young'un and I went trick-or-treating, one house gave out mini Clark bars. Yum-o-delish! I polished those off first.
I think the chewy peanut butter kisses taste absolutely divine.
Candy corn, I think is plenty of tasty, as are the candy pumpkins made of candy-corn base. Think little dollops of hardened cake-frosting.
As for apples and raisins, those I didn't mind in the least.
However, some items, I do agree about.
Toothbrushes -- a boring reminder
Religious pamphlets -- disappointing and WEIRD to boot.
Packages of "normal" food -- oh, for crying in Manhattan, what kid wants to receive a can of baked beans or a box of oat bran in his little plastic jack-o-lantern.
One time I received cough drops -- and not the Ludens or Pine Bros or Smith Bros or F&Fs, which are tasty and could pass as hard candy (as can the Ricolas). These were nasty little green pellets that were -- and tasted like -- MEDICATION. Like I said, for crying in Manhattan! For crying in Manhattan, Chicago, and San Francisco
Oh well. At least I didn't get a ROCK
Top Ten Worst Halloween 'Candies'
If I didn't live in an apartment building with no kids in it I'd be giving out and full sized candy bar AND a red bull to every kid. HAHAHA!!! HALLOWEEN IS FOR KIDS! SUCK IT PARENTS!
This Week in 'New York Times' Food News
it's so exciting to see pepperoni rolls in the times! i went to school in w.va. and i still miss pepperoni roll day in the cafeteria. if my work had pepperoni roll day, i would be a much happier person.
This Week in 'New York Times' Food News
Yes, please!!!! I actually spent my morning looking up dough recipes to replicate them here, in Georgia! ck8905 at att dot com....please and thank you very much!
Cook the Book: '660 Curries' by Raghavan Iyer
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Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: '660 Curries' by Raghavan Iyer
i have never tried any indian cuisine but it sure sounds really good
Cook the Book: '660 Curries' by Raghavan Iyer
It was probably as a child with Chinese/Indian fusion food.
Cook the Book: '660 Curries' by Raghavan Iyer
When I was about 14, I was invited to dinner by an Indian woman who lived in my apartment building with whom I had become friendly. It was my very first experience with Indian food. I don't remember what area of India she was from, but the food was so incredibly spicy I could barely eat it.
Cook the Book: '660 Curries' by Raghavan Iyer
My first encounter with Indian cuisine was at a restaurant serving vegetarian dishes from southern India. I enjoyed the food there very much.
Cook the Book: '660 Curries' by Raghavan Iyer
My first encounter with Indian curry was a little awkward. We were shy and just kept eyeing each other from across the room. I made my way over to his bowl and introduced myself to him and his friends, chutney, yogurt, chat, and mixed pickle. Taken by his complex textures and worldly influences, I was almost immediately smitten. I have to admit I went home with him that night. It was that first taste that drew me in.
Cook the Book: '660 Curries' by Raghavan Iyer
At a small vegetarian restuarant over 20 years ago. I know Roti came with the dish .
Cook the Book: '660 Curries' by Raghavan Iyer
havent had the pleasure 2 often of eating indian food:)
Cook the Book: '660 Curries' by Raghavan Iyer
My daughter took me to an Indian restaurant when I visited her once and I tried the chana masala. It's my favorite Indian meal since that day. I've tried a lot of things but that's still my favorite.
Cook the Book: '660 Curries' by Raghavan Iyer
At a restaurant. The food was wonderful.
Cook the Book: '660 Curries' by Raghavan Iyer
Living in the deep south , I've never had the opportunity to try Indian cuisine.
Cook the Book: '660 Curries' by Raghavan Iyer
Mine was at a great Indian restaurant in NYC and I've been eating at Indian restaurants as much as I can ever since
Cook the Book: '660 Curries' by Raghavan Iyer
Back in 2001, when I was in the hospital after giving birth, my husband and my parents decided to try an Indian restaurant in our area. My husband told me in the hospital how delicious the food was and he wanted to take me there on the way home . I was really tired and didn't think I was hungry, but I devoured the food and have been a fan of Indian food ever since that day.
Cook the Book: '660 Curries' by Raghavan Iyer
went with a coworker and fell in love with the cusine!
Cook the Book: '660 Curries' by Raghavan Iyer
In college these was an Indian place near my apt figured i'd try it and fell in love!
Cook the Book: '660 Curries' by Raghavan Iyer
I bought some lentil curry soup as a teen and thought it was pretty good..
Cook the Book: '660 Curries' by Raghavan Iyer
While I was living in Southern California, I went to some serious Indian restaurant with about 6 or 7 girlfriends. We each got a different dish and shared. It was my first experience with Indian food, and it was incredible!
Cook the Book: '660 Curries' by Raghavan Iyer
I like the put curry on the chicken sometimes in soup too. taste yummyy.
Cook the Book: '660 Curries' by Raghavan Iyer
My first encounter was around 10 years ago, tasting curried chicken over rice served by a local chain. Not the most memorable dish, I tell you. Fortunately, my faith in curries was restored several years later when I tried the real deal at an authentic Indian restaurant. Have loved it ever since.
Cook the Book: '660 Curries' by Raghavan Iyer
In college. A guy who lived on my floor in my dorm. Our whole floor smelled like curry. It was great.
Cook the Book: '660 Curries' by Raghavan Iyer
Actually I DO remember my first introduction to what was for me at the time "foreign" cuisine. I was on vacation in Dublin, Ireland, of all places, and my companion insisted we find the best Indian restaurant in the city. I don't remember much about the experience except sitting on huge cushions on the floor and my friend using a word that sounded something like "tandoori" quite frequently as he rattled off our orders to the waiter. I had no clue. Then when the food came, I saw the peppers and thought, okay, here's something I can impress my friend with, because I was used to eating jalapenos and spicy Tex-Mex food. Oh my... I don't have to tell you the rest of the story, I'm sure you can imagine! I don't think I tasted much of anything else during the rest of my trip to Ireland. :)
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@catybarb - if you are interested, I will cheerfully share my pepperoni roll recipe. I'm here in the Mountain State and just getting ready to make a batch for my son's birthday party. Thanks, Serious Eats. I would have missed this article if not for your link.