Serious Eats: MetryJen's Profile

Help! Keeping the kitchen cool in the summer

Man, I could've written this article - I'm in New Orleans and we lost our Central A/C during Gustav and couldn't afford to replace it. I'm only a few weeks away from a window unit for the kitchen and I'm DYING with this heat. I'm pregnant, just past morning sickness, and it's torture not being able to cook many of my favorites now that I want them again.

Thanks so much to everyone for the tips, I'll be using many of them, especially the toaster oven and pressure cooker, I think. My crockpot is too hot and my workday too long for that to help us much. I've been doing a lot of foreman grilled meats on salads, and quick cook meals like black beans & rice. And a LOT of takeout. No oven, for any reason, period. I also got my boyfriend a grill for fathers' day. Well, he think's its for him ;)

MetryJen at 4:51PM on 06/22/10

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I want to preserve my own salsas and pico de gallos, specifically. It's almost impossible to get good ones in jars, especially down here. My first job I was a cook in a Mexican restaurant, and I got spoiled :)

MetryJen at 6:50PM on 05/23/09

From Talk

Coconut Milk Recipe Help

You can do a chicken curry - simmer curry paste, coconut milk and canned tomatoes, and then toss in shredded rotisserie chicken and serve with rice, limes and cilantro.

MetryJen at 11:14AM on 05/18/09

From Recipes

Cook the Book: Potato and Chorizo Omelette with a 'Kinda' Parsley Sauce

I tried this recipe recently and it really is very good. I used thyme instead of rosemary, though.

MetryJen at 5:29PM on 05/15/09

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Crawfish Italiano - fry mushrooms and crawfish tails (with fat) in olive oil with garlic and lots of crushed red pepper till the mushrooms are softened, stir in heavy cream, parmesan and green onions, and serve over slices of toasted italian bread. Magnificent :)

MetryJen at 5:26PM on 05/15/09

From Serious Eats

Cook the Book: 'Real Cajun'

Wow, this is hard. I'm from New Orleans, and we don't remember our holidays based on presents or events or people - instead it's "remember that year Aunt so and so made the Asian turkey for Thanksgiving?"

That said, it'll have to be making "donuts" with my dad when I was a kid. He'd fire up the old fry-o-later, or whatever that thing was called, and we'd use the tops of 2-liters to cut holes in the middle of the canned biscuit dough. After they wre fried we took a paper bag with either powdered sugar or cinnamon sugar inside and tossed the hot donuts in it. Fantastic :) And we has SO much fun shaking the bags. I'm going to have to get a deep fryer some day, just so I can do that with my kids.

MetryJen at 12:12PM on 04/23/09

From Serious Eats