I love cooking and trying new cuisines, and I am married 27 years to a man who loves to eat what I cook. We are Hockey,baseball and football fans. I love watching Korean dramas and variety shows. I love antiques, history and especially old cookbooks.

  • Location: Colwyn, Pa
  • Favorite foods: I crave food . Chili's, soups and stews in the fall, roasts and casseroles in the winter, fresh asparagus, peas and strawberries in the spring and seafood, garden tomatoes,peppers and BBQ in the summer.
  • Last bite on earth: pan-fried pork chop, creamed corn and butter beans. No wait, maybe steamed crabs or a really good blue cheese dressing on an iceberg wedge. Or anything I ate while in Italy, or an Outback bloomin Onion...can't decide.


Mine are old cookbook basics, but I've never made them myself.

Home made Butter {not in the food processor}

Clams Casino, Baked Clams or Clams Oreganta -- I seem to have some kind of "shuck-a-phobia" Can't get myself to open up live shellfish.

Green Goddess Dressing.

PIckles-- processed in jars. All shapes and flavors, and a variety of vegetables.

The $1 Poor Man's Big Mac: Worth It Or Not?

I think I love you BigWoolyMammoth! I needed a laugh and you sure delivered.....turd burglar indeed. Time to recognize the fact that the economy and unemployment have caused a lot of people to appreciate this type of creative cost saving. I think its clever and would like other examples from all of the fast food joints....if you are going to go there anyway, why not make it interesting. I had no idea you could ask for big mac sauce....@Kenji, I wonder what requests would be turned down...Do you think they'd let you ask for french fries on your burger as a condiment? Please see what you can create and get for a fraction of the poor folk will be waiting.

How do chefs peel garlic?

Smash it lightly and then rub with a towel. It pops right out, all clean.

Cereal Eats: We Admit Our Cereal Habits

Have to eat the cereal the minute the milk hits the bowl. Best dry snacking cereal is Corn pops. Addictive! Whole milk is best , but will go with 2% if I must. Hubby on the other hand adds milk and waits until the rice krispies have lost all texture. Seems like a Cereal killer to me.

Why do people like spicy/hot/piquant food?

I do taste the difference between peppers and types of heat. A Sirracha tastes different than Franks or Tabasco. Horseradish and Wasabi have their own flavors to me. If you have to "build up a tolerance", I am thinking it just doesn't taste good to you. Nothing wrong with that. Good for you with the Whiskey. Now theres something I can't do. Went to a tasting in Scotland and thought I would die.

Typical Weekday Breakfast

I love me some breakfast food...unfortunately I just can't put anything into my stomach at 6 in the morning when I go to work. I'll have a bag of cheezits and a coffee at around 9. I disgust myself.

Why do people like spicy/hot/piquant food?

Its just a matter of preference and palate. I enjoy spice and my husband can't stand it. So I add it to my plate and yes, I add it to eggs and everything else. I don't feel it masks the flavor, but accentuates it. Just different taste buds I guess.

Taste Test: We Find the Best Bread for Stuffing

I love it ! What I got out of this is that everyone likes their own stuffing the best. I am of the crunchier mushy stuffing for me. Since my husband is the official turkey carver, I get to steal the crispy bits sticking out of the bird.

Taste Test: Storebought Stuffing

Ratbuddy, I'm curious about the Bells. I wonder if there is a difference when it is cooked in the bird, since that is what the intent was. Please post if you try it as the box directs.

I love living the country life

My husband now calls the extra plate on the table, "The Possum plate". Its where he puts the bones and other bits he isn't going to eat,along with any veggies and salad and then it goes outside for the night creatures. We get Possums, Racoons and Skunks and once in a while a Groundhog. We put it away from the house and they seem to know exactly where its going to be and we've never had problem. I wish I could say the same for some of the neighbors!!

Why did I even bother asking?

Your post made me laugh. For years I was asked to make my famous red white and blue jello at the family Fourth of July BBQ...okay, how hard is it to make Jello? I can cook circles around most of my family, but I don't say a word and bring what they ask for. If it makes them happy. I do feel under-utilized...but I realize if they are asking for Jello and green bean casserole, they are sticking with oldies and I save my cooking choices for my personal entertaining. I just view it as making people happy , which in the end is what counts. Gets me through , anyway....

Goodbye, Dumpling

My heart is aching for you and your family. I have known the love of a cherished and beloved family companion and the heartbreaking loss.. it is hard and hopefully the memories will get you through. So Sorry! Truly!

Barbecue (Chip) Battle

Herrs BBQ chips, but only a small single serve bag. Not a fan of flavored chips. They don't seem to pair well with food the way plain chips do. I would'nt know what to eat them with, they are kind of a stand alone snack.
Seriousb...theres a question for you...what flavor chips pair well with what foods? As for my favorite, salt n vinegar chips, I like them with fish sticks...poor mans fish and chips...

It's Harder Than it Looks

Can't make Fried Chicken come out right to save my life. Can't make baked fruit pies either. I can make flaky fabulous pie crust with quiche and chicken pot pie...but the fruit filled variety just come out a soggy sad mess.

You know you've got a problem when...

At work the floor managers will tell me when they are going on their dinner break. I need to know, so I don't page them....and the first thing I ask is , "What are you going to eat?" They kind of looked at me funny, at first..I guess they thought she's really nosy or weird, but now they understand my food obsession and tell me what they plan to have.

Where to Eat Graduation Lunch on the Main Line in Philly?

I think the best you can eat is at Yangming right in Bryn Mawr. It was voted best of Chinese food for 2011 in AMERICA. Not just the region. All voting aside , it truly is an awesome dining experience.

Has anyone else met with a SE'er ??

I have not, but I enjoyed reading about your meeting with MBE. Sounded like a lot of fun.

THANK YOU Saucy Johnny!

Thats one of the nicest things I've heard all week! SE is truly a family.

Do You Buy Peanuts and Cracker Jacks at Baseball Games?

Cracker Jack for me , peanuts for the hubby....great ballpark food. Then we down a Schmitter and a sausage and pepper sandwich with plenty of beer. Love going to Citizens Bank Park!

Sous vide problems

Hamburger storage

@Saucy Johnny, do you ever put the burger together with bun and freeze? Like frozen white castles that you can microwave?(Which are not terrific}
I was wondering how that would taste from fresh at home ingredients. I wish SE would do an article on homemade "fast" food that you could portion, freeze and microwave, would be great to take to the office for lunch!

It's expensive out there !!

Tea...can't drink cheap or generic tea. Also seafood. I will pay for the freshest I can get and a good steak since it is the star of my menu and relatively unadorned, it has to be a good cut. I save money on other items, like canned goods and frozen vegetables. Luckily with the garden already in progress, I will have plenty of my own produce, so theres a cost savings there also.

Shopping you stick to it ???

I have to stick with my list or it messes with my budget for the entire month. I've learned to add a few extra dollars in for the suprise sale/good buy items. If I don't use the extra cash, it goes toward gasoline...God knows you need a fortune now to fill your tank.

Compiling list of "original home of" famous/regional foods

Cobb Salad-Brown Derby , Hollywood, California
Hot Brown-Brown Hotel, Louisville, Kentucky

Good Friday- What are you eating?

Breakfast was honey nut cheerios.Lunch was yogurt with blueberries and for dinner had vegetable lasagna with a parmesan-romano cream sauce and chocolate mousse for dessert. Feeling too full too. For some reason I am eating a whole lot less these days. I can't stand feeling stuffed anymore. Lost 15 lbs and wasn't trying. Maybe its the change in seasons? Sorry, I just went totally off topic, but it has me wondering.

Foods everyone seems to like but you just can't get into....

Okay, I see it everywhere...Ramen. I bought it , I've made it, I feel like I should really like it but I just can't get past the fake salty taste. What could be bad? I like noodles...I don't understand, but there it is. I am anti Ramen. What favorite are you secretly not so fond of?

Fruit? What else besides having it as is.

I really want to eat more fruits and think, hmm today I will buy more fruit, but when I am in the grocery store/farmers market, nothing comes to mind on what to do with it. I do love fresh fruit but get tired of eating them as is. I know there's a million recipes out there...but pies and desserts are not a daily option. I am not much of a dessert eater.What is your favorite way to incorporate fresh fruit into everyday and what fruit do you favor?

Anyone have any tips for homemade wine vinegar?

I've been nostalgic for my grandfathers homemade chianti vinegar, and with spring and salad season coming soon, I would like to make some myself. Anyone have experience with this and can give some advice? I've browsed the web and have some info, but would like to hear from my SE family.

Boxed Convenience foods I have never used.

Another thread got me thinking. I have never made Hamburger helper or its friends, tuna helper and I think theres a chicken helper, or the infamous blue box of Kraft macaroni and cheese. However I can eat a box of prepared Beef Rice A Roni, like people eat Ramen, although I think they ruined it when they put dehydrated carrot pieces in it. I was also thrilled when I saw the Stove top single serve cups. Love the Stove top for an instant stuffing craving. Are there any you will use and those you will not?

Will only eat eggplant breaded and fried in thin slices

Planning and planting the garden and my husband requested eggplant. I am only planting one plant, since the only way he eats it is breaded and fried in thin slices. I don't care for eggplant in any form, so I won't be partaking, but I will cook it for him. Anyone else have a food they will only eat one way , no variations?

Food Network Bringing Better Chow to Baseball

Just read this in Zagat, here's a link to the article:
Also the link to FN;s menu and ballparks

They must have some amazing PR and Marketing people to come up with this plan. No suprise they won't be putting it in New York, Chicago or Philly...we are rather vocal, but I am sure the cities listed have something to say on this?

Well known cooking blogs contain many sheeple!

I just stumbled across a well known cooking blog that had a question posted about a new product put out by a big American food company. What really bugged me was the direction of the comments and the animosity toward a product than not one of them tried! It was like our leader doesn't like it so we don't either....never tried it, but we won't if she won't. The few brave souls who said they used it and liked it were immediately assaulted. I thought this was a top rated site, but after one reading, I am not inclined to read anymore. Am I the only one who finds this sheeple mentality disturbing? At least on Serious Eats, we have gotten into some testy, but civil disagreements and have listened to all sides equally.

Food Burnout

This week , I am not thrilled with anything in my fridge. I tune into cooking channels to get inspiration and all of the reruns make me shut it off. I am tired of browsing the burnout. I have no inspiration at all. I know it will only last a little while. How do you cope with food burnout? What gets you back on track?

Adding your touch to store bought condiments.

I love the little sweet gherkins, but the first thing I do when I get a new jar is to open it up and add a few dried chilies to let them steep and add a spicy element to the the brine. I also re-use the brine adding veggies, sometimes do a cheaters 3 bean salad, since the flavor is already there.Does anyone else doctor up your store bought condiments?

Mise en place- Is there a loss of nutrients?

I'm having chinese tonight, and while I was cutting up my bell pepper, green onions, garlic, ginger and mushrooms earlier today, I wondered if there is any loss of nutrients due to Mise en place? I know every restaurant in the world does this, so it can't be too bad can it? I've always heard/read that when you pick vegetables from your home garden, you should use them right away to prevent any loss of vitamins.

Call your sandwich something else for the love of Pete.

I just saw another recipe for a "Philly" Cheesesteak, that involves marinating the meat in red wine vinegar and using funky cheeses..I don't understand how the simplest of concepts can be so screwed up time after time? Call it something else for crying out loud, name it after your first-born, anything! Anyone who loves and understands a good cheesesteak, please look at this recipe and let me hear your thoughts.

comments not showing up!

I see them in my profile but, my comments are not showing up on the page. I get the updates when a new comment is added to the topic so I know somewhere out there, my comment has been accepted. What is up with that?

First time making at home....and they were awesome!

I've been craving a Reuben for quite some time, and where I live, you just can't get tonight I made them at home and they were fantastic! I used Saveur's recipe for Russian dressing and the Corned beef was meltingly tender.I used Jarlsberg swiss and seeded rye and the homemade russian and drained sauerkraut. Didn't have a press, so I put a piece of foil over the sammiches and put my heaviest cast iron skillet on top. I was thrilled at the result. Anyone else make something fantastic at home lately that they can't get in their neighborhood?

Strange food ritual?

I've realized I do some strange things, one in particular being when I come home from the grocery store and have purchased fresh lunchmeat and cheese, the first thing I have to do after I wash my hands and before I put all of the groceries away is to have the first piece of cheese out of the package, and it has to be Land o' Lakes white american sliced thin. Doesn't matter if I have frozen food sitting there or perishables, I got to have it and I've always done this, but only now wonder why? Anyone else have weird quirks about food?

Cooking methods you avoid

We don't eat fried food generally, french fries sometimes, maybe shrimp, and those are always take-out. I do admit I love the bloomin onion. A guilty indulgence, I have it perhaps once a year. I saw a copycat recipe, but I can't bring myself to try it because I hate the smell of deep frying in my house and then I have all that left-over oil, that I won't re-use. Anyone else have cooking methods they just won't do?

Frozen Organic Kale and Mustard Greens

I purchased a couple of bags of organic frozen mustard greens and Kale at my supermarket, because they were ridiculously inexpensive, but all of the recipes I read call for fresh greens. Did I just waste my money? Whats good to do with the frozen variety? I know you have to squeeze the moisture out and II really like greens, and would like more than just soup recipes.

Have you ever been so disappointed by a meal that you cried?

I had dreams of the menu of one of our favorite small neighborhood restaurants, that we haven't been to in a while. We finally got a chance to go back and I ordered everything I was craving from there. The baked clams with a luscious garlic butter for my appetizer, the amazing blue cheese dressing for my salad and the steak and lobster tail dinner. They must have changed chefs because the baked clams weren't the same recipe, not even close.The blue cheese dressing that was the best in the world was now all mayonnaise and very little blue cheese and awful and the steak and lobster were mediocre. I actually cried right there in the restaurant! I missed the memory of those wonderful meals there, and wished I had never came back . My husband didn't know what to do, since I am not a crier. I never experienced this before. Has anyone else had this happen over a meal?

Lamb virgin, need recipe for loin chops.

Every show I watch these days has lamb , lamb and more lamb. I saw some gorgeous looking little loin chops and would love an easy and extremely tasty recipe to use them. Only problem is I don't like mint. Any suggestions?

Dinner Tonight: Jacques Pépin's Quick-Roasted Chicken

A twist on roast chicken, this technique from a recipe in Food & Wine tackles the problem of the breast meat drying out by the time the thighs are ready due to the thighs taking longer to cook. Cutting out the backbone and flattening the chicken changes the playing field. Make a slash through the leg to speed up cooking, and the chicken can now be cooked all at once to the same degree of doneness. More

Chocolate 'Crack'

This salty and sweet bark is super easy to make and more than mildly addictive. Most traditional recipes use semi-sweet chocolate chips, but if you have access to really good dark chocolate, it will take the recipe to the next level. More

Cakespy: Homemade Thin Mints

Smug, smug little Girl Scouts. Those sweet-looking sugar-pushers can be found all over this time of year, lurking outside drugstores and markets with their addictive little missives of sweet cookies. Oh, they seem so friendly and accommodating now. But what happens in a month or so, when they're gone and you've got a serious jonesing for some Samoas or Thin Mints? You make your own, that's what you do. More

Spicy Peanut Caramel Corn

This snack has all the traditional elements of Cracker Jacks—peanuts, popcorn, and caramel—but the flavors are kicked up a notch. Each little peanut nugget is an addictive combination of spicy, sweet, and salty flavors. It will keep for up to... More

Carrot Cake Conserve

This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy... More

Grilling: Filipino Barbecue

I've mentioned my love for Filipino cuisine, but it took some time to work my way from dish to dish to develop this fondness. The first delicious item I ever tried that kicked off this journey was Filipino barbecue, a... More