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Nezrite

  • Location: Wisconsin

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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.

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

This looks fantastic and will be a welcome addition to our "less meat, more grains" (attempted) diet change!

Win a Copy of 'A Change of Appetite'

The farro salad that recently ran on SE - we can't get enough of it!

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Pork shoulder when we "only" have a day to smoke; beef brisket when it's a several-day affair.

Giveaway: Win a Super-Fast Thermapen Thermometer

I'd love to have one for my husband for checking pork shoulder on the smoker, and myself for checking pan seared/oven finished beef ribeye! British racing green, of course.

Win a Copy of 'Vibrant Food'

An heirloom tomato, with gems of balsamic and olive oil

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