• Location: Wisconsin

Latest Comments

The Food Lab: How to Make Great Home Fries

Oh, and I should mention that I nuke them well-sealed by plastic wrap, so you're steaming them w/o losing moisture.

The Food Lab: How to Make Great Home Fries

@mehdiworldpeace That's exactly how I've been making home fries for years - you obvs won't get the effect of the salt/vinegar, but I nuke the potatoes until they're cooked through, then peel and chop into smaller pieces with the edge of a plastic turner or rice paddle, to get "messy" edges. If I don't peel them, I use a knife but cut at weird angles and beat them up a bit in the pan.

How to Make Flavorful Sangria, Minus the Fruit Cup

I've started microplaning ginger and letting it steep in gin, then straining before adding a little honey, a little lemon juice, and more gin. I imagine you could do the same but into a bit of your wine, or vodka, before adding it to the sangria.

Meet Me at Moe's: 9 Fictional Restaurants and Bars We Wish Were Real

A friend and I always wanted to open a World of Warcraft-style inn. Although we generally played Horde, the Alliance inns were more conducive to the concept.

How to Cook the Moistest* and Tenderest* Chicken Breasts

@Porgy Actually, according to a tale on Off the Menu on Wonkette, if you cook bacon long enough, it becomes vegan. Based on that premise, I would say this recipe would definitely qualify as a vegan-friendly dish.

Kenji's Excellent Asian Adventures, Part 5: There's More to Sichuan Than Just the Food

The photo of Samantabhadra gave me much better insight into the arrangement of the Great A'Tuin and his elephants.

Serious Eats and The Food Lab Have Teamed Up With Anova to Bring You the Best Sous Vide Guides On the Planet

I constantly use a FoodSaver that I picked up at Sam's Club years ago, and just took advantage of the $100 off (!!!) at Amazon on the Anova. What fortuitous timing!

Also, I pray that "Fexy" isn't a neologism combining "sexy" and "food" because ugh. They better not "disrupt" as they're alleging...

The Best Breaded Pork Tenderloin Sandwiches in the Midwest

My favorite fast food lunch when I'm in a hurry - Culver's BPT and a side of green beans with shallots!

In the Midwest, Great Bologna Is a Way of Life

Love Handle in Milwaukee makes their own truffled bologna and it's as awesome as it sounds.

Do Yolk and Grease Really Ruin Egg Whites for Beating?

@Pete's Eats - Fixing your *shoddy* English for you.

Win a Copy of 'Baked Occasions'

Dark chocolate-pistachio pate with raspberry cream.

Win a Copy of 'Heritage'

Grits n gravy - gotta use Nora Mills grits

Win a Copy of 'Plenty More'

Broccoli and raisin salad with poppyseed dressing.

Win a Copy of 'A Boat, a Whale, & a Walrus'

Cocktails with crostini/tapenade/roasted garlic and a mix of cheeses; amazing grilled pork chops from our local butcher, roasted potatoes, green salad, whatever dessert the market suggests. And lots of wine and after-dinner drinks!

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

Wisconsin here and never heard of this. We had something like it called campfire chili, but it was introduced to us by people from Tennessee.

How to Make Rich and Creamy Fettuccine Alfredo That Won't Weigh You Down

@selyar This is why Robyn Lee needs to finish her language-building trip and just be on retainer to take food photos worldwide.

Win a Copy of 'The Big-Flavor Grill'

I learned growing up that all a steak needs is salt, pepper, garlic powder and dry mustard. It has served well so far!

Win a Copy of 'Fried & True'

I've cooked a LOT of things in my life but I've been afraid to fry chicken, I'm ashamed to say. I need to get over that!

Upgrade Your Frozen Daiquiri With Fresh Fruit (and Vegetables!)

Cucumber drinks are my favorite drinks, although I prefer a gin drink. Still, will try!

Manner Matters: Can I Bring My Own Tonic Water?

I like the idea - it also addresses the issue of the many times I've gotten G&T with flat tonic, which is disappointing in another way.

Zucchini Stacks in the Style of Eggplant Parmesan

I could see doing this with zucchini fritters instead of fried zucchini rounds.

Why You Should Stop Boiling Your Oatmeal and Start Baking It

I like putting it in the slow cooker so I smell that cinnamony goodness when I wake up in the morning. Like the cooker with foil for easier cleanup, though.

Win a Copy of 'The Meat Hook Meat Book'

An Italian dish I tried once that started with attempting to bone chicken legs while leaving the skin intact and ended in tears, recrimination, and dinner reservations.

Win a Copy of 'Paris Pastry Club'

Dark chocolate-pistachio pate' with raspberry cream.


Nezrite hasn't favorited a post yet.