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From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

I puree the tin of chipotles in adobo - all the contents - in the blender and add o spoonful of the mix to my bean filled (veggie) chili. Also use 2 jalapenos and a spoonful of dried chili flakes.

From Serious Eats

Cakespy's Glossary of Desserts Named After People

Great post! But nothing about Poires Belle Hélène, an obvious favourite...

Also a Canadian treat - the Sweet Marie bar

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My sister's Cran Marnier - homemade cranberry sauce with Grand Marnier mixed in. Her delicious invention!

From Serious Eats

Montreal Bagels: St-Viateur vs. Fairmount

Definitely St Viateur. I find that Fairmount bagels are too gummy / undercooked and sweet. Still warm St. Viateurs direct from the chute (sesame) make for the best smelling car ever!

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Recent Posts

From Talk

Mad Men Drinks (new Sunday night ritual)

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Pimm-vention

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Do I have a cheese problem?

From Talk

Friday Night Drinks

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Recent Favorites

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

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Dinner Tonight: Baked Ziti

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French in a Flash: Drunken Angel Hair with Leeks and Cream

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Seriously Meatless: Caramelized Onion, Potato, and Blue Cheese Tart

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Recent Comments | Response to Comments

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

I puree the tin of chipotles in adobo - all the contents - in the blender and add o spoonful of the mix to my bean filled (veggie) chili. Also use 2 jalapenos and a spoonful of dried chili flakes.

From Serious Eats

Cakespy's Glossary of Desserts Named After People

Great post! But nothing about Poires Belle Hélène, an obvious favourite...

Also a Canadian treat - the Sweet Marie bar

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My sister's Cran Marnier - homemade cranberry sauce with Grand Marnier mixed in. Her delicious invention!

From Serious Eats

Montreal Bagels: St-Viateur vs. Fairmount

Definitely St Viateur. I find that Fairmount bagels are too gummy / undercooked and sweet. Still warm St. Viateurs direct from the chute (sesame) make for the best smelling car ever!

From Serious Eats

Vegetarians, How Do You Do Thanksgiving?

There's a delicious mushroom gravy recipe in Molly Katzen's Vegetable Heaven. A great cookbook by the way. I can always find something delicious and festive (and easy to prepare) in there.

From Talk

What are you asking Santa (or whomever) to bring you?

mandoline
microplane
Nespresso Citiz machine (red)
nice wineglasses - the Ikea ones have lost their appeal...

From Recipes

Cook the Book: Chocolate Sheet Cake

Can someone please confirm what size of pan is best for a half recipe? I have a 9 x 13 and an 8 x11 Pyrex.

From Talk

Any food you could eat daily til' you kick the bucket?!

Every single morning I have whole wheat toast with peanut butter, a glass of orange juice, and a cup of tea. The perfect breakfast. I have eaten this for 35 years (the tea for 20 years) and look forward to eating this for at least another 35.

I usually have a daily apple, and some cheese, as well.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

SE
Smitten Kitchen
Amateur Gourmet
Cheap Healthy Good
David Lebovitz

From Serious Eats: New York

Book Giveaway: Mike Colameco's Food Lover's Guide to NYC

The sandwiches at the Brooklyn Botanical Garden - tasty food in a wonderful setting

From Talk

Moldy Spoon Revisited. (Now with more EW!)

There is usually a filter at the bottom of the dishwasher that you can open and clean out. Mine was full of olive pits and assorted debris. After cleaning that out then run it empty on hot with a chemically laden detergent. I usually use the energy saving setting with organic "green" detergent and I don't think its as "sanitizing" as it used to be... Once in a while the chemical stuff on hot is needed.

From Talk

Your Clever SE Name

I have eaten peanut butter daily for breakfast for 35 years... Well at least 6/7 days as brunch doesn't usually serve it for some reason. It's the perfect food... Tasty, healthy, filling, and cheap. And I never get tired of it. And I always bring some with me while travelling, just in case!

From Talk

Soft-Boiled Eggs-Your eating style

In the pink chick egg cup (cranium of the chick is replaced by the egg). The yellow one was my sisters... Cut off top of egg, scoop with small spoon and dip in toast soldiers intermittentlly with sprinkling in salt and pepper. Of course, butter on the toast.

From Talk

Selenium: What it is and why it's good for you.

Does this post have anything to do with food or eating? Why is this even on here?

From Talk

Is the KitchenAid pasta attachment worth it?

I quite like the attachments. I make a big batch of fettuccine and freeze it in single servings, for a quick lunch or dinner. And guests are really impressed with homemade pasta. A lot of bang for a very small buck considering the number of people you can feed with flour and a few eggs.

From Talk

A bit too many Asian-themed articles on this site?

If anything I would enjoy a more cosmoplitan approach - less hamburgers, hotdogs, pizza and bacon...

From Serious Eats

Cook the Book: Pumpkin Baking

I'm more of a savoury than a sweet...
Pumpkin ravioli with sage browned butter

From Serious Eats

Cook the Book: 'The Craft of Baking'

Lemon tart in Paris - actually many lemon tarts all over Paris!

From Serious Eats

Are You a Night Baker?

I'm an inadvertent night-time baker. Mostly because I can't get the time planning for no-knead bread right, despite making it all the time! Somehow the 18 hrs wait always end up around midnight.

I feel inspired by night bakers everywhere. In university I lived above a bakery/cafe with a twitchy fire alarm. I would hang out with the bakers at 3 am while waiting for the fire service to let us back inside. A crazy bunch who worked from midnight to 8 am...

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the fresh and fresh tasting cranberry and orange relish. Yum.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Green bean casserole, it's not really special but we only have it twice a year. I guess that's what makes it special.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is stuffing with gravy.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Fried Turkey, stuffing and gingersnap gravy in one bite. By far my favorite holiday as it is truly THE holiday for food lovers! I can't wait!!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Oyster stuffing. Tough part, finding enough people who aren't oyster-phobic...

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Gotta go with roasted garlic mashed potatoes. I could eat it all.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My moms - potatoes, summer savory and crushed crackers, also includes tons of butter and a few onions - I miss stuffing since it started killing people :(

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love homemade warm applesauce!! That and the apple pie are my favorite part of Thanksgiving. I don't like most of the other food including the turkeY!

Thanks for the giveaway!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

This year it will be pumpkin ravioli with sage brown butter sauce.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Dinner rolls from Cook's Illustrated. I could just eat those and nothing else.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

i love potatoes of any kind...so...creamy, garlic-y mashed potatoes.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Love it when the cranberry sauce creeps into the dressing and mashed potatoes...deeelish...hope I win :)

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Thanksgiving wouldn't feel right without a chunky, moist dressing (or stuffing, though I'm taking Alton's advice to heart and keeping it out of my turkey this year). But I've also a particular fondness for all the orange Thanksgiving sides -- caramelized yam, pumpkin purees, fleshy marrows. Those Squash Half Moons with Butter, Sesame, and Salt sound like heaven.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My mother's cornbread dressing, with a little giblet gravy, and a dollop of cranberry sauce.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love stuffing/dressing of any kind, but it's tough to choose between that and a good green bean casserole. More, please!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mmmmm...stuffing...I would have to agree with that!

Recent Posts

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Help! Kitchen Aid mixer whole-wheat pasta

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Homemade Popsicles

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Vegetarian in Amsterdam

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Ten?

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Postum Emergency

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Recurrent food related injury

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Anchovies: Way or No Way?

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Nutritional Information

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Serious Eats Recipe Newsletter - Butterscotch Cashew Bars

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Jacques Pépin

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Saturday Night Drinks

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Grossest thing found in restaurant food

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Seasonal bingeing

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Friday Night Drinks

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Friday night drinks?

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Happy Canada Day!

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Tea!

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Do you eat a bed-time snack? What is it?

Recent Favorites

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

From Recipes

Dinner Tonight: Baked Ziti

From Recipes

French in a Flash: Drunken Angel Hair with Leeks and Cream

From Recipes

Seriously Meatless: Caramelized Onion, Potato, and Blue Cheese Tart

From Recipes

Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon

From Recipes

Cook the Book: Shepherd's Pie

From Recipes

French in a Flash: Eggplant Tian

From Recipes

Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables

From Recipes

Dinner Tonight: Corn Chowder with Cheddar

From Recipes

Dinner Tonight: Chickpea Salad with Feta and Mint

From Recipes

Dinner Tonight: Zucchini Galette

From Serious Eats

Seriously Italian: Frittelle di Spinaci

From Recipes

French in a Flash: Whole Wheat Pissaladière Pizza with Tapenade, Pine Nuts, Goat Cheese

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

From Serious Eats

Oatmeal Cookie Pancakes Recipe

From Recipes

French in a Flash: Asparagus Parmesan Pain Perdu with Homemade Tomato Jam

From Recipes

Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto

From Recipes

Dinner Tonight: Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews

From Recipes

Sunday Brunch: Lazy Asparagus Omelet

From Recipes

Cook the Book: Rustic Cyprus-Style Herbed Olive Bread

From Recipes

Cook the Book: French Walnut Bread

From Recipes

Cook the Book: Three-Bean Chocolate Chili

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Cook the Book: David Lebovitz's Orbit Cake

From Recipes

Anytime Bread Pudding

From Recipes

Healthy & Delicious: Cheddar Chipotle Scones

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