MerMade07’s Profile

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From Serious Eats

Cook the Book: 'Gourmet Today'

My mom's recipe box. I learned how to make family favorites from those smeared and tattered cards.

From Talk

Bento Help!

@lemonfair - Most bentos in the US are stored in plastic containers, or rarely metal ones. I think you've got the restaurant idea of bento in your head. Check justbento.com for pictures of what we're discussing.

From Talk

Bento Help!

I lost the entire comment I was posting. Crap. erm. Anyway. It's all about what sorts of food you want to eat. Most of my bentos tend to be leftovers and bits and bobs I have in my fridge.

Laptop lunches are fine for bentos. I'd suggest roaming through your local Asian grocery store for other lunch containers. I'd suggest a good thermos for soups. If you have any Korean grocery stores near you, you might want to try out their prepared side dishes.

If you like zucchini, then this recipe might work for you. I pulled it from koreanrecipes.org for my own bento today.

Simmered Squash
1/2 squash or about 6 oz
1/4 cup water
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon soy sauce
1/4 teaspoon sesame seeds for garnish

Quarter the squash in length wise, slice in 1/4 inch thick.

In a small pan, add all ingredients and mix.Put squash, cover the lid.Bring to a boil on a medium high heat, reduce to low heat, cook for another minute or so.Transfer to a dish, garnish with sesame seeds.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Trader Joes dried apples. Tasty and chewy and I am addicted.

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Gourmet Today'

My mom's recipe box. I learned how to make family favorites from those smeared and tattered cards.

From Talk

Bento Help!

@lemonfair - Most bentos in the US are stored in plastic containers, or rarely metal ones. I think you've got the restaurant idea of bento in your head. Check justbento.com for pictures of what we're discussing.

From Talk

Bento Help!

I lost the entire comment I was posting. Crap. erm. Anyway. It's all about what sorts of food you want to eat. Most of my bentos tend to be leftovers and bits and bobs I have in my fridge.

Laptop lunches are fine for bentos. I'd suggest roaming through your local Asian grocery store for other lunch containers. I'd suggest a good thermos for soups. If you have any Korean grocery stores near you, you might want to try out their prepared side dishes.

If you like zucchini, then this recipe might work for you. I pulled it from koreanrecipes.org for my own bento today.

Simmered Squash
1/2 squash or about 6 oz
1/4 cup water
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon soy sauce
1/4 teaspoon sesame seeds for garnish

Quarter the squash in length wise, slice in 1/4 inch thick.

In a small pan, add all ingredients and mix.Put squash, cover the lid.Bring to a boil on a medium high heat, reduce to low heat, cook for another minute or so.Transfer to a dish, garnish with sesame seeds.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Trader Joes dried apples. Tasty and chewy and I am addicted.

From Serious Eats

Do You Have a Favorite Greek Yogurt?

Seconding, TJ's Greek style! I'm also curious, how Stonyfield's Greek style taste?

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

Bimbop! Tacos! Pasta! Fried cabbage in bacon. My eating habits, a little scattered.

From Talk

Weekend Cook and Tell: Too Hot

I don't have central air, so I really hate to turn on my oven when it's hot out.

I'll make gravlax or salt cure a duck breast. I'll have cheese, fresh peaches and/or blackberries to round out the meal. Good bread is a plus, but not required.

From Talk

Fish and Meat Market, DC?

For fish, I'd try any of Korean grocery stores.

From Serious Eats

The Coffee Wars Continue

I'll hit Starbucks, but the deciding factor in that choice is that my local Starbucks has bannanas at the register. I'll grab a coffee and a bannana and I'm good to go for the morning.

From Serious Eats

What Foods Would You Fight For?

@Sov - Take heart! Some folks are starting to farm the oysters on PVC rafts. At the very least, it's a good first step to restoring the water quality.

From Talk

Duck

I usually take a cast-iron skillet, place the duck skin side down and cook it at 400 and then 350 degrees for 1 1/2-2 hours. (Turn every once in a while. Season to taste.) The skin crisps amazingly in the fat, and the duck falls off the bone.

From Talk

Best food shopping in Washington DC?

Eastern Market is very fun. Explore the craft market as well as the food market. It has some nice souvenirs of the city.

If the smoked stuff from VA has made it into the city, I haven't found it yet. Maybe your hosts would know? Or check with the vendors at Dupont Circle on Sunday.

BTW, don't believe the hype about CakeLove. It's not a horrid bakery, but it isn't amazing.

From Talk

Best food shopping in Washington DC?

Most of the farmer's markets are still closed. But Eastern Market and Dupont Circle are good choices. You should also check out:

Cowgirl Creamery - 919 F St NW

Giffords Ice Cream - E Street & 10th

Cheestique - 2411 Mount Vernon Ave Alexandria, VA 22301

From Talk

Canned Collards?

YMMV, but I like my greens soft.

Are we talking home canning or a can of greens bought from the store?

From Serious Eats

Large-Scale Enticing Food Smells

When I was in college, the smell of bacon would sometimes waft through the air. My friend and I eventually figure out that the plant was on the other side of the highway from the campus. If the plant had just advertised what brand of bacon they were, that company would have gotten so much business from hungry, hungry college students.

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

Buy a dishwasher. If I didn't have to face handwashing the dishes, I would cook much more.

From Talk

Does anyone ever really win?

I won a cookbook, but haven't bothered to attempt anything since.

From Talk

Loads and Loads of Ginger

Peel it, and toss it into a jar of vodka. It'll keep the ginger usable for longer, and you'll have ginger infused vodka,

From Serious Eats

Do You Have a Favorite Greek Yogurt?

Cabot's Plain Greek Style Yogurt is absolutely wonderful! The price is right, too....much less expensive that Fage. Trader Joe's brand yogurt is also very good....especially the Honey flavoured. I like plain yogurt with a dollop of lemon curd....YUMMY!

Fage is fine but way too expensive.....rather make it myself than pay that amount. Oixos and Chobani, not so much.

From Serious Eats

Cook the Book: 'Gourmet Today'

Thank you for participating, and congratulations to our winners:

Louisa
Jilly
leighana
Michael Z
gramvo

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

From Serious Eats

Cook the Book: 'Gourmet Today'

I received The Joy of cooking as a wedding present. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Gourmet Today'

my first cookbook was one i got from school...it was with all the students favorite recipes...

From Serious Eats

Cook the Book: 'Gourmet Today'

It was a Strawberry Shortcake cookbook that had recipes for sandwiches and other easy recipes.

From Serious Eats

Cook the Book: 'Gourmet Today'

it's actually kind of sad. My freshman year of college I worked at the corporate HQ of Fanny Farmer candy shops and for our Xmas bonus we all got a copy of the new Fanny Farmer cookbook ..... so my first cookbook was the Fanny Farmer cookbook.

From Serious Eats

Cook the Book: 'Gourmet Today'

Better Homes And Gardens, but I grew up with my mom's Betty Crocker cookbook.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was Betty Crocker's. It had all the basics and I still own it today.

From Serious Eats

Cook the Book: 'Gourmet Today'

A collection of recipes that my mom made based on my observations

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was one from our church. I know, not top quality. I rarely turn to cookbooks as a new cook because of the vast information on the internet. I would enjoy having a few cookbooks in my collection, though.

From Serious Eats

Cook the Book: 'Gourmet Today'

My Mother in Law got me a 5 ingredient cookbook that had horrible recipes which basically combined 5 canned foods into one dish meals. Revolting.

From Serious Eats

Cook the Book: 'Gourmet Today'

The first cookbook that I ever received was a book of photocopied recipes my grandfather made for me of all the traditional Italian recipes that my great grandma used to make for her family. There are some wonderful recipes in there too. From homemade tortellini, to antipasto that has to sit jarred for a year before you can eat it (to let the flavors meld).

The sad bit is that I rarely use it because so many of the recipes are so labor intensive and large.

From Serious Eats

Cook the Book: 'Gourmet Today'

My now-husband bought me the New York Cookbook when I started college, which turned me on to so many of my favorites today!

From Serious Eats

Cook the Book: 'Gourmet Today'

When I was small, I used my mother's Betty Crocker cookbook. When I married, she gave me one of my own and I use it still, although a host of other cookbooks have joined it on the bookshelves.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was Betty Crocker's Cookbook that was a 5-ring binder.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was the Company's Coming Kids Cooking cookbook - Company's Coming is really big where I'm from (Alberta, Canada), but even when I venture to another province, no one's heard of it! I don't think I made too much from it... there was a pretty good fudgesicle recipe though :)

From Serious Eats

Cook the Book: 'Gourmet Today'

My Mother gave me my first cookbook which was Betty Crocker's and I still have it today. I also gave one to my son when he moved out on his own. It's a great basic cookbook that anyone can use.

From Serious Eats

Cook the Book: 'Gourmet Today'

We had the Better Homes and Gardens Cook Book growing. Plus a binder with tons of 3x5 cards neatly written by my mother and grandmother. My favorite was cooking from recipes on my mom's index cards.

From Serious Eats

Cook the Book: 'Gourmet Today'

I remember looking through cookbooks, many of them, off the shelves when I was a kid. No one stands out.

From Serious Eats

Cook the Book: 'Gourmet Today'

There was pretty much only one cookbook in the house growing up in my Chinese household (which my mother never cracked open) and it was the Better Homes & Gardens cookbook. The first recipe I ever made was probably tuna casserole one Thanksgiving when my sisters and I decided to do as the Americans do and add to our standard hot pot feast. How things have changed!

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was the Little House on the Prairie Cookbook. I didn't cook anything out of it, but it recreated the recipes from the books I loved.

From Serious Eats

Cook the Book: 'Gourmet Today'

Unfortunately, I can not remember the name of the Cook Book Given. But I do know who gave it to me. My Aunt Sandra gave me the cook book for my Baby shower 24 years ago. She wished me a long and happy life. Aunt Sandra died 4 years ago..and although I cannot find the cookbook through many moves I do treasure the sentiment

rhondastruthers at yahoo dot ca

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From Serious Eats

Snapshots from the UK: Rules, London's Oldest Restaurant

From Serious Eats

Finally! A Heart-Shaped Watermelon

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