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RobertaJ

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How to Make the Best Baked JalapeƱo Poppers

What is the brand name on that silicone basting brush? Looks like it has a "channeled" insert that helps disburse the baste. What a great idea !

Win a Copy of 'Marcus Off Duty'

Gumbo or jambalaya. Or red beans and rice. Or grillades and grits.

Win a Copy of 'Eat: The Little Book of Fast Food'

Frittatas with various leftover veggies and cooked meat (fridge clean-out time) and ends of cheese. Embarrassingly, it's sometimes Kraft mac & cheese (with the squeezy cheese packet, I *have* upgraded a bit) or ramen often as well.

Grilled Orange-Glazed Baby Back Ribs With Chile-Peanut Dust From 'The Big-Flavor Grill'

Seriously, this sounds very good, flavor-wise, but I, too, can't believe the ribs get only 20 minutes cooking time TOTAL. Something *must* be amiss. No par-cooking? No slow and low wrapped in foil in an oven first? No searing then moving to the indirect side of the grill? Don't think so......

Win a Copy of 'Buvette: The Pleasure of Good Food'

French onion soup or croque monsieur or salade Nicoise. Or salade Lyonnaise. Love them all, with the exception of salade Nicoise, have never made them and want a great recipe for the first attempt.

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

I adore Debi and Gabriele, they are so cute together. In terms of comfort, my Polish grandma's pierogi recipe (stuffed with mushrooms, 'kraut and onions or dry ricotta and raisins with cinnamon) or my Mom's Galabki (stuffed cabbage rolls with egg noodles with poppy seeds and fried croutons). Love on a plate.

Giveaway: Win a Super-Fast Thermapen Thermometer

I would cook everything I could lay my grubby little hands on....right now in my fridge I have 4 chicken leg quarters (drumsticks and thighs attached), a tri-tip and a Frenched rack of lamb. Those'd be good places to start. And if it's a freebie, I ain't gonna quibble about color, I'll take it chartreuse with magenta polka dots and puce stripes if I can get one !

Giveaway: Win a Super-Fast Thermapen Thermometer

I would cook everything I could lay my grubby little hands on....right now in my fridge I have 4 chicken leg quarters (drumsticks and thighs attached), a tri-tip and a Frenched rack of lamb. Those'd be good places to start. And if it's a freebie, I ain't gonna quibble about color, I'll take it chartreuse with magenta polka dots and puce stripes if I can get one !

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Brisket. Smoked brisket absolutely. You can smell it throughout the entire state.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Larb/green papaya salad/crying tiger/mango & sticky rice...hungry now !

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Boeuf bourguignon (La Julia's recipe of course), and I *really* want this book !

Cook the Book: 'Down South' by Donald Link

Maque Choux or pecan redfish with meuniere sauce.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Either a Zuni Cafe roast chicken with bread salad in honor of Judy Rodgers, or my Christmas rib roast, depending upon when it arrived. Pleasepleasepleaseplease, Santa, I've been a *really* good girl this year !!

Cook the Book: 'Pati's Mexican Table'

Properly made carnitas, ribboned with crunchy fat, made into tacos with fresh corn tortillas, some thin sliced red onion, cilantro and a tiny bit of salsa verde. Or chiles rellenos, or chiles en nogada.

Cook the Book: 'The Chinese Takeout Cookbook'

Kung pao 3 delights (beef, shrimp and chicken) with hot & sour soup, fried rice and an egg roll. Yummmm. And make it as spicy as possible, please.

Bake the Book: Mad Hungry Cravings

Chili-cheese fries with onions, or a chili-cheese dog with onions. Grease, starch, protein (from the meat in the chili and the cheese) and vegetable (from the onion). It's the perfect meal !

Cook the Book: 'From A Polish Country House Kitchen'

OMG. This is the book of my dreams. As a 2nd generation Polish girl, the only Polish cookbook I have is copyright 1952, and was a wedding present to my Mom. Needless to say, it's priceless to me, but yeah....the recipes aren't exactly made for modern times. Oh yeah, how do I love potatoes....any what I can get 'em, but especially stuffed into pierogies with bacon, onion and cheese. Cabbage, my Mom's (and now my) recipe for galubki (cabbage rolls).

A Sandwich a Day: Corned Beef Reuben from Revolution Brewing

If it ain't grilled (griddled, cooked on a flat-top, whatever), it ain't a Reuben. A Reuben is a grilled sandwich. With sauerkraut.

Sausage City: Romanian Kosher Sausage Company

OMG. As a Chicago native, that sausage is calling me. Certainly not something I see out here in Lotus Land. WAY too much fat for SoCal.....sad, that.

I pine for good kielbasa and that fat-speckled salami and even that chopped liver. Now....as *I* recall kit, kishka is blood sausage. Too gross for me, although if it is really just beef fat & matzoh, I could probably learn to love it. But those natural casing franks.......swoon. How I miss Midwestern sausages !

Watch Guy Fieri Make Pizza in His Wood-Fired Oven

No. Just, no. Mr. Mama Jamma Slamma Whamma could be announcing world peace and the cure for all deadly diseases, and I'd still pass. What a waste of bandwidth. Not to mention oxygen.

We Try Guy's American Kitchen and Bar, Guy Fieri's New Times Square Restaurant

There is no amount of money in the Universe, actually *nothing* in this life (or the next) that could cause me to patronize anything related to that d-bag, or purchase anything that has his disgusting face and riddiculous "mama jamma slamma" patois associated with it. He's a joke. Unfortunately, a rich one.

Which Chain Makes the Best Chicken Taco?

So sad, I remember "the day" (way back) when both Del Taco (nee, Naugles) and Green Burrito (as a stand-alone chain, not part of Carl's/Hardee's) were really, really good fast food. It'a a real bummer to see what's happened to both of them.

We Taste Every Flavor of Zapp's Potato Chips

I'm with you, Kenji. I just don't get kettle chips. Every time I buy a bag, I end up throwing half of it away. I'll take thin and crispy every time (Lays preferably, or Ruffles as a poor second choice). I prefer to shred my mouth with a really, really crisp pizza crust !

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