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From Serious Eats

Win a Free Organic D'Artagnan Turkey

Smoked oyster sticky rice in Lotus leaf. This sounds really great and I plan to try it!

From Talk

Potatos in the refrigerator crisper drawer.

I was taught that potatoes should be stored in a cool, dark place, e.g. in a paper bag in the pantry...never in the refrigerator. Same for tomatoes.

From Recipes

Dinner Tonight: Sopa Tarasca

I'm going to try this tonight! How about chipotle chilis?

From Serious Eats

Cook the Book: 'Gourmet Today'

My mom taught me to cook. My first few recipies were from the Betty Crocker book. I made pizza many times, but it was a sort of "pan pizza" with a crust made from Bisquick, adding canned tomatoes, sliced ham and covered with cheese. It sounds terrible today, but as a kid I didn't know any better. I also would make a "Strawberry Pie" that was a filling made with Jello and frozen strawberries, poured into a grahm-cracker crust (store-bought) and topped with Cool Whip. That doesn't sound so great either, but it actually tasted pretty good.

These days I make my own pizza dough and use fresh ingredients...I'm all grown up now.

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Recent Comments | Response to Comments

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Smoked oyster sticky rice in Lotus leaf. This sounds really great and I plan to try it!

From Talk

Potatos in the refrigerator crisper drawer.

I was taught that potatoes should be stored in a cool, dark place, e.g. in a paper bag in the pantry...never in the refrigerator. Same for tomatoes.

From Recipes

Dinner Tonight: Sopa Tarasca

I'm going to try this tonight! How about chipotle chilis?

From Serious Eats

Cook the Book: 'Gourmet Today'

My mom taught me to cook. My first few recipies were from the Betty Crocker book. I made pizza many times, but it was a sort of "pan pizza" with a crust made from Bisquick, adding canned tomatoes, sliced ham and covered with cheese. It sounds terrible today, but as a kid I didn't know any better. I also would make a "Strawberry Pie" that was a filling made with Jello and frozen strawberries, poured into a grahm-cracker crust (store-bought) and topped with Cool Whip. That doesn't sound so great either, but it actually tasted pretty good.

These days I make my own pizza dough and use fresh ingredients...I'm all grown up now.

From Recipes

Time for a Drink: Suffering Bastard

Sounds terrible....I'll have to try it soon!

From Recipes

Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine

I made this last night and it was excellent. Simple, clean and very tasty!

From Recipes

Healthy & Delicious: Avocado and Corn Salsa

Calling salsa "vegan" is just silly, not to mention uninformed. Vegans are so self-obsessed.

From Recipes

Dinner Tonight: Leftover Chili Dogs

Sounds terrible. I don't see the point of all that ketchup; it's certainly no easier than opening a small can of crushed tomatoes and one of tomato sauce for a much better dish.

From Recipes

Time for a Drink: The Gin Rickey

Yes, that's what I drink when I'm out of tonic. Even plain water works if you're out of club soda as well.

From Serious Eats

Serious Cheese: Goat Cheese as a Marker of Gentrification

It's safe to conclude that it is a sign of gentrification, but also of the larger trend, more or less nationwide, of expanding food choices. My local average "supermarket" now stocks dozens and dozens of mustard varieties that were never there when I was a kid. And stop me about the vinegar choices...just endless. It takes up nearly an entire aisle.

From A Hamburger Today

McDonald's Big Mac, The AHT Review

Oh well, I fell for it. It almost made me curious to try one, and I haven't been to McDonalds in over ten years. But I do remember the Big Mac and I never did like it or the Quarter-pounder. The meat has an odd flavor, not like fresh-cooked ground beef, so they cover it up with that big mess of sauce, lettuce, cheese, etc. Remember the Big Plain, anyone? It exposed the truth about the meat.

I go to Fatburger now. They cook that fresh patty right in front of you.

From A Hamburger Today

Pizza Burger, Straight From Disneyland Paris

No, not this one. Try the burger served on a split glazed donut.

From Recipes

Time for a Drink: Bee's Knees

Looks like a way to ruin good gin, but I'll give it a try. It's probably better with simple sugar syrup rather than honey, but...

From A Hamburger Today

In Los Angeles, Fred 62's Jucy Lucy Is Like In-N-Out on Steroids

Doesn't look terrific in the photo, but I will go give it a try and report back. I am a Cassells fan from way back, but I guess they've slipped. I need a new hero.

In 'n' Out fries: kind of limp and greasy, if you ask me. Good burger, though.

From Talk

Potatos in the refrigerator crisper drawer.

True! Don't you think it defeats the purpose when they ship fruit baskets out that way? :)

From Talk

Potatos in the refrigerator crisper drawer.

@ChefRobert: for the same reasons, florists usually keep a seperate fridge for fruit for fruit baskets, as the gas produced can quickly age and ruin the cut flowers.

From Talk

Potatos in the refrigerator crisper drawer.

An easy way to not F up fruit and veg storage... store them exactly how they are stored in the supermarket. Potatoes are not refrigerated. Herbs and Lettuces are refrigerated. It's so simple.

Also pay attention to where they are stored. Bananas are away from other produce because placing other fruits and veg in a close proximity to bananas promotes quicker rotting. Ethylene gas is the culprit, and only some produce releases it in large amounts that will hasten rot. Tomatoes, avocados and melons should also be stored far away from other fruit and veg.

From Recipes

Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine

One lovely part of this recipe is you can make enought to feed four - or just one person.

And, it's terrific with just a salad and a bit of bread.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner merckurybubbles, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Pumkin Pie Brulee and Silver Palate's Corn Bread-Sausage Stuffing With Apples.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Cranberry Sauce With Champagne and Currants - a double serving please! Thanks for all the recipe suggestions.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I think the Maple-Walnut Cornbread sounds delicious!

Thanks for the giveaway!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

i will make the best drop biscuits, they sounds easy and good!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I will make the Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar! I might add some pancetta!)

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Sauteed Brussels sprouts and bacon...mmm..sounds delicious

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I really love the stuffing recipes. I'm going to be cooking for all our family this year and shamefully, never made stuffing before. I really love The Silver Palate's Corn Bread-Sausage Stuffing With Apples recipe. I just printed it out and I think that I'm going to give this one a try.
These turkey's sound delicious. Thanks so much for offering this great giveaway!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Honey-Brined and Smoked Turkey recipe sounds delicious...I'm ready to try it.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm going to try the brine soak for the turkey.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Corn Bread Dressing with Pecans and Bacon--sounds so southern and comforting!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Lidia's Apple Strudel would be a great addition to my table.

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