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The Ten Most Recent Comments By Oenonome

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

I make any number of "throw togethers". All of them can never be reproduced because I harvest whatever is in season in the refrigerator or pantry.

Oenonome at 9:38PM on 10/05/08

From Serious Eats

Cook the Book: 'Olives and Oranges'

Soup - that's why it's soup and sandwich for the lunch special.

Oenonome at 10:54PM on 09/15/08

From Serious Eats

Cook the Book: 'A16 Food + Wine'

Picking one wine - is it the Leonetti Merlot that I had with my wife on our anniversary, the '89 Drouhin Montrachet at dinner with Frederic Drouhin, the Barbeito Madeira that was as long-lived as me on my 50th birthday, the Valdelana Agnus in the heart of Rioja or the Billecart-Salmon Rose that rings in each New Year. In the end I would have to pick the '98 Rousseau Clos-St.-Jacques that made my wife utter "so this is what Burgundy is all about."

Oenonome at 11:39PM on 09/05/08

From Serious Eats

Cook the Book: 'The Best Barbecue on Earth'

USA USA USA - A tour of the Carolinas, Memphis, Texas and Kansas City would be a fine start for me!

Oenonome at 11:48PM on 08/18/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Favorite Chinese dish - Wor Shu Opp - anything duck is delicious!

Oenonome at 7:52AM on 08/02/08

From Serious Eats

Cook the Book: 'Summer on a Plate'

My grandmother - we would hang in the kitchen and I would watch her make these cookies by the dozen. When I asked her how she made them she would say the dough was ready when "it felt right". I learned to cook food so that it looks right, smells right and sounds right. I am forever indebted. From the celeb ranks I remember the Galloping Gourmet Graham Kerr sparking my interest.

Oenonome at 11:30PM on 07/24/08

From Serious Eats

Cook the Book: 'Screen Doors and Sweet Tea'

Pimm's Cup - it's deelicious!

Oenonome at 7:29AM on 06/21/08

From Serious Eats

Cook the Book: New South Grilling

Dad couldn't and can't cook but he could always make a mean cup of instant coffee followed by a lengthy cooling process so that it would be lukewarm (yuck!) by the time he drank it.

Oenonome at 7:03AM on 06/11/08

From Serious Eats

Cook the Book: 'Top Chef'

Olive oil poached salmon steak with spicy olive salad and roasted corn in the husk

Oenonome at 10:41PM on 05/26/08

From Serious Eats

Cook the Book: Wine Bar Food

Champagne - one should have some every day! Love champagne with a wide range of foods but my absolute favorite is smoked salmon - the pinnacle of sybaritic experiences.

Oenonome at 7:38AM on 05/14/08

Responses to Comments by Oenonome

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

Thank you for participating, and congratulations to our winners:

klp1965
zamboni
captunderp
Nicholas H
verbafacio

Winners have been notified by email and also appear on our Contest Winners page.

Lucy Baker at 11:54AM on 10/06/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

I did, actually. I put sugar and all kinds of other stuff in one of my mother's nice bowls about 25 years ago. Microwaved it. It set...pretty hard. I think it was hard candy, but I had to throw the bowl away pretty quickly after that. Whoops.

cowleyh at 11:37AM on 10/06/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

I cook up whatever fresh vegetables I have (brocolli, sweet peppers, onions, and mushrooms are often in the mix) as well as pototoes cut in chunks. The micorwave is fine for that part. Then i mix them all together in a wok with a drizzle of olive oil. Season to taste. No name for it, but the family likes it.

lisaray at 11:17AM on 10/06/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

I am a creative cook, always coming up with something different. I made a dish with Rice A Roni, hamburger, tomato sauce and mozarella cheese- I am Italian, so you must have the cheese!

MonCherie at 11:07AM on 10/06/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

well i put clams in a macaroni salad once.. :)

klp1965 at 10:30AM on 10/06/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

Not yet, probably never. garrettsambo@aol.com

garrettsambo at 10:19AM on 10/06/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

I've never invented a dish.

lilyk at 8:08AM on 10/06/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

I MODIFY.alot as i go along!

jmahurin40 at 7:19AM on 10/06/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

I "invent" almost every time I cook. I often change, modify, or re-arrange recipes depending on what I have available - (waste not want not). Thank you for the opportunity to win!

bndraldy at 2:52AM on 10/06/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

Well, my 'recipe' is more of a combination of things, but my DH and I find it rather yummy. It's 'name' is called (sorry folks, so not appetizing) "Fartblossoms!" LOL

I make a recipe of Manwich Bold with ground beef. Then I mix it with a couple of cans of pork and beans or baked beans, a little molasses, a little Worcestershire sauce and a little Coleman's dry mustard, some Hormel bacon bits. Cook on the stove or in a crockpot til it is nice and thick. Serve with Frito Scoops.

I originally came up with the recipe when I had leftover Manwich and leftover baked beans and I mixed them together.

This is also my much-requested Baked Bean recipe...when I carry it to potlucks or picnics, I use my antique bean pot as a serving vessel.

Yummy Yummy...It is SO good!

TamaraDLMerritt at 2:49AM on 10/06/08