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My almost-annually updated blog is http://overservedinmilwaukee.blogspot.com/
Taste Test: Mustard
I love that I live in a universe where Roger Klingsporn is the spokesman for Beaver mustard. That is all.
Cook the Book: 'The Craft of Baking'
Dark chocolate-pistachio pate' with raspberry cream sauce - one thin slice is enough to put you into chocolate orbit!
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Cook the Book: The Southern Italian Table
Polenta with mushroom ragu is the perfect comfort food to me.
SE'er Food Blogs
My almost-annually updated blog is http://overservedinmilwaukee.blogspot.com/
Taste Test: Mustard
I love that I live in a universe where Roger Klingsporn is the spokesman for Beaver mustard. That is all.
Cook the Book: 'The Craft of Baking'
Dark chocolate-pistachio pate' with raspberry cream sauce - one thin slice is enough to put you into chocolate orbit!
Weekend Book Giveaway: 'Cake Wrecks'
I tried to make a currant pie for my then-b/f's mother (I don't recall why, maybe because she was from Belfast and I'd read it was an Irish dish or something, who knows). I ended up with some sort of purple-y soup in a pie crust.
My younger brother (he was probably 15) kicked me out of the kitchen and when I returned the pie was PERFECT. To this day, I have no idea how he saved it but I suspect it was related to the tapioca he was addicted to at the time.
Nice Kitchen, Pioneer Woman
I'd trade the upper floor of my house for her kitchen...
Tasting P.B. Loco's Wacky Line of Peanut Butters
When I was a kid, I adored a peanut butter that my grandmother used to buy - it was peanut butter with bacon bits in it. I'd say that unless the bacon boat has completely left the dock, it might be time for a comeback.
Cook the Book: 'Zingerman's Guide to Better Bacon'
Because bacon comes from that most magical animal, the pig!
Cook the Book: 'Dishing Up Vermont'
Wisconsin: cheese (of course), beer (of course), veal, sausages of every make and model from chorizo to bratwurst to salumi.
Cook the Book: 'Big Bob Gibson's BBQ Book'
Until I bought my husband a smoker last summer, the best BBQ I'd had was Speed Queen here in Milwaukee. Now, it's right in my own back yard.
Cook the Book: 'Bite-Size Desserts'
Goat cheese on rosemary carta da musica
favorite stoned snack
A bologna sandwich on rye with mustard and sweet sandwich pickles. I never eat bologna, but back in the day, I always had these fixin's in the fridge.
Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'
I made a currant pie for my high school boyfriend. It wound up some sort of bluey-red soup in a pie shell. My younger brother shooed me out of the kitchen and about 45 minutes later called me back in to a gorgeous currant pie. I have no idea what I did wrong, or what he did right, but I'll never forget my awe.
The Serious Eats Ginger Beer Taste Test
We get Vernor's in Wisconsin, and I'd have to say it's in a league of its own. Very sweet, fairly gingery, but more flavorful than an average ginger ale. It has its place but it's not a Dark & Stormy ginger beer.
The Serious Eats Ginger Beer Taste Test
I didn't like Reed's - it seemed to have a grapefruity taste I wasn't looking for. I do love Blenheim's, and Cock and Bull (is that still made? It was a must-have for Moscow Mules).
Served: Goodbye Waiting Tables, Goodbye NYC, Goodbye Served
Congratulations on the next step - and don't forget your fans ;) I'll miss reading "Served" a LOT; as much as I love SE, it was probably my favorite feature. Good luck!
Cook the Book: 'The Barcelona Cookbook'
La Merenda in Milwaukee - I knew we were onto something when my husband ordered the lollipop lamb chops...a second time.
Threadless T-Shirt Giveaway: Lemon Aid
Simple syrup, juiced lemons, water and a sprig o mint!
Serious Heat: Where Do You Buy Your Spices?
Kavanaugh Hill Spice Works, which is Ruth and Bill Penzey's original spice shop. Or I go to Penzey's or The Spice House, both of which were started by Ruth and Bill's kids. My husband used to work at Kavanaugh Hill when he was in high school and we love to take out-of-town guests to see the tiny little shop where it all started - and to spend money, of course!
Cook the Book: 'Endangered Recipes' by Lari Robling
My mother used to make something called "Meat-za Pizza" when I was a kid. Essentially, it was a pizza with ground beef as the "crust", topped with red sauce and cheese. I bet it wouldn't be so hot today, but it was one of my favorites back then!
The Real Emotions Behind the 2009 James Beard Foundation Awards
Wait - Katie died? I had no idea. I feel sick to my stomach - I knew her and her family quite well but had clearly fallen out of touch over the years. Our families used to go camping all over the US together.
I'm sorry for Mr. Tucci's, and the world's, loss.
On 'Nightline' Tonight: Chef Paul Bartolotta
Yay, I love the Bartolotta restaurants and especially love that two are blocks from my house!
Served: Why Tipping Makes Everyone Uncomfortable
I think this issue was handled years ago. Warning, NSFW, strong language:
http://www.youtube.com/watch?v=zBFUDbOldMs
Thanks, Reservoir Dogs!
How To Save Money at Supermarkets
So much stuff we've started making ourselves, but then...we have the time. Buy an 8 - 10 lb. pork shoulder and grind it using the KitchenAid grinder attachment. Separate into 1-lb. portions and freeze. Thaw when you're ready to season it for breakfast sausage, bratwurst patties, Italian sausage for pasta or patties...
And on a side note, who buys those individually shrink-wrapped "baking potatoes"?
So I Bought This Smoker and...
Even if this isn't your brand, http://virtualweberbullet.com/ is an excellent resource for the smoking newbie. I bought a smoker for my husband last summer, and he usually smokes once a week now. I heartily endorse their recommendation of maintaining a "smoking journal" so you can remember what did and didn't work. And remember, a smoked "failure" is still usually better than an unsmoked "success"!
I even kept the bones from our pork shoulder and smoked them separately, then threw them in the freezer in a ziploc bag. They're AWESOME added to soups!
Cook the Book: The Southern Italian Table
Thank you for participating, and congratulations to our winners:
Runningwithbeaters
kombodian
sugarpaws
williaka
eqsachs
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: The Southern Italian Table
My favorite is ribollita
Cook the Book: The Southern Italian Table
rigatoni is my favorite
Cook the Book: The Southern Italian Table
my favorite is lasagna :)
Cook the Book: The Southern Italian Table
It's a tie between pasta with lentils and minestrone
Cook the Book: The Southern Italian Table
I love spaghetti and sausage!
Cook the Book: The Southern Italian Table
Pasta with bacon, garlic, red pepper flakes in a light tomato sauce.
Cook the Book: The Southern Italian Table
pasta and ceci beans drizzled with olive oil.
Cook the Book: The Southern Italian Table
My cheap Italian meal is spaghetti and meatballs with garlic and parmesan cheese. garrettsambo@aol.com
Cook the Book: The Southern Italian Table
Spaghetti with cheap spaghetti sauce and parmesan cheese.
Cook the Book: The Southern Italian Table
Pasta with olive oil.
Cook the Book: The Southern Italian Table
Angel hair pasta with olive oil, garlic, salt and pepper would be my choice. Adding cheese would be optional.
Cook the Book: The Southern Italian Table
Pastina with butter and parmesan cheese :)
Cook the Book: The Southern Italian Table
The classic is my favorite Pasta with fresh Parmesan, olive oil, garlic, salt and pepper.
Cook the Book: The Southern Italian Table
I'm a polenta fan.
Cook the Book: The Southern Italian Table
My cheap fav is spaghetti and meatballs
Cook the Book: The Southern Italian Table
I like Spaghetti with garlic, butter and parmesan!
Cook the Book: The Southern Italian Table
Pasta with olive oil and parmesean.
Cook the Book: The Southern Italian Table
Sauce from homegrown tomatoes, with pasta, and vegetables from the garden!
Cook the Book: The Southern Italian Table
Minestrone soup - cheap and filling!
Cook the Book: The Southern Italian Table
Ahhh, so many things to choose from, and economical too! I am going to go with Pasta Puttanesca, the spices and the anchovies really knock me out. I love to add extra cheese to it also, and serve it with nice crusty bread!
Cook the Book: The Southern Italian Table
I cook a great chicken parmesan! It's actually Amy Sedaris's recipe but I love it.
Cook the Book: The Southern Italian Table
Spaghetti and meatballs.
Cook the Book: The Southern Italian Table
Dude. Roasted garlic in olive oil and butter spread over fresh-baked bread. Is there anything better? I think not. Cheaper? Heck no.
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Polenta with mushroom ragu is the perfect comfort food to me.