• Location: New York
  • Last bite on earth: Carpaccio

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It's A Texture Thing....

Apples and Peeps are the first two things that come to mind. Brrr

Recipe Software: Use it? Like it? Which one?

I really like Mastercook for what I need.

I've only needed support once in the years I've used it, I uploaded a recipe that corrupted "my cookbook" and contacted someone who was extremely helpful, and patient with me. I sent her the corrupt cookbook file, she was able to recover 99% of the 1300 recipes that I'd had in that file, losing only a few in the process.

What Time Is Dinner?

between 5:00-7:00 depending on work schedules. I don't like to eat really late, makes me feel sluggish and crappy.

Do You Always Eat Breakfast for Breakfast?

Sometimes I'll have cold pizza from the night before, even cold fried chicken.

Frozen Pearl Onions: Way or No Way?

I use them when I make chicken pot pies, I get the ones in the cream sauce, the sauce gives a nice additional flavor to the mixture.

Two Whole Pork Shoulders: Now What?

@lex - I think I only used 2-3 chipotles and a lot of the adobo sauce and it was inedible as is... and I like spicy! I ended up adding 2 cans of tomato paste, a little sugar and water, and I cooked it much much longer... the end result was really good, and the meat was so tender.

good luck and let me know if you liked it!

Two Whole Pork Shoulders: Now What?

I made a chipotle pork stew that, after a few revisions, turned out to be quite tasty, especially the next day.

take notice of the reviews warnings about the number of chipotles if you plan on trying this.

Smokin Chipotle Pork Stew

In Videos: Taco Bell Wedding

@red - you know what would have made this really unbeatable? If they had a "Big Ass Pinata" where the sauce packets, oh sorry, "wedding favors", came out.

Big Ass Pinata

ok ok ok...I'm done.

I Hate Chocolate -- Anyone Else?

Yep, I hate it too... thankfully I don't have a sweet tooth though, so I don't suffer.

I can tolerate it, if I have to, but like a couple of other people said, the darker the chocolate, the more I dislike it.

In Videos: Taco Bell Wedding

I wonder if their receiving line was in the form of a queue like at Taco Bell.

In Videos: Taco Bell Wedding

There are no words to express how I feel about this... ok, maybe two:

"douche chills"

In Season: Meyer Lemons

I've seen them in Wegmans exactly twice in NJ, I wish they'd carry them more, there surely is a small demand at least, because I go every Saturday, the one Saturday I saw them, I bought them, the next week, they didn't have any.

Why oh why do they deprive me of such lemony goodness?

Next time I go, I will ask and beg and even threaten if I have to, for them to carry them!

ps. no fair on the edit ability Erin!!

Biscuits and Gravy in NYC?

I like one of the comments on that link that Kathryn posted:

"'Biscuits and Gravy' and 'New Yawk City' = OXYMORON.

Kind of like saying where can I get some good barbecue in NYC. Ain't gonna happen.

BUT, biscuits and gravy (redeye, sawmill, or sausage) are easy to prepare at home -- and light years better than anything you find in a NYC restaurant.

Get cookin'. That's what we Southen' folks do, after all."



Quick - Whadya Have For Lunch Today?

Egg salad on toasted wheat bread... it's repeating a little *burp* :- \

Does anyone ever really win?

No, it's all tomfoolery and shenanigans!

I'll never believe it until I win!



Shhhhhhh...What's that?

I'm making "slimmed down" chicken pot pies tonight. I've been craving them for a while but my husband hasn't shared my craving so much, but he'll eat it and like it tonight, or else!

What did you make for Christmas dinner?

A big italian antipasto salad, standing rib roast, double stuffed potatoes, spinach casserole, and some garlicky-herb rolls.

Stranded in an airport.

in the Newark/Liberty airport they have the biggest yummiest salted cashews I've ever had.. .I get a pound of them (sometimes more) whenever I fly out of that airport.

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

My recent memory of great pork was yesterday, I bought a freshly smoked pork butt in North Carolina, pulled it apart with my own two little hands (with rubber gloves because that's how I roll) and we had it with some homemade eastern bbq sauce.

Seriously Delicious Holiday Giveaway: Southside Market Sausage

my father makes the best Eastern North Carolina pulled pork, on a pig cooker... aside from that...

B's BBQ in Greenville, NC.

I'm still looking for good bbq in NJ/NY... GOOD BBQ.

The workplace potluck/carry-in: like or loathe?

I am VERY picky about food, so I am extremely glad that my office doesn't do this, or else I'd offend a lot of people by refusing to eat their infamous weirdo dish.


I'd saute the chicken in olive oil and garlic (white wine if you have it, and lemon juice), fry the bacon, saving the grease, quarter and roast the potatoes in olive oil, garlic, rosemary and a little of the bacon grease, and make a spinach salad with hot bacon dressing.

Horseradish: Way or No Way?

@Juliebug - I called it roast "beast" too, and I say "skrimps".

To answer you Perky, I like it on occasion, definitely with rare roasted "beast" ;-)

I like it in cocktail sauce (a lot of it) mixed with sourcream, a little ketchup (or my homemade tomato garlic dressing) for onion rings.

Christmas: What's for Dinner

@NYC - oh I haven't decided on which one, basically I did a quick search on the Food Network's website and made a note to myself to print them out and try to figure out the difference and which is best.

I read one to my mother over the phone and she scoffed at it because it had grainy mustard in the recipe, which I'm not too fond of either.

Christmas: What's for Dinner

My mother's being difficult this year, said she wanted to only cook... porterhouse steaks... ARGH!! NOOOO!!! Gotta have a standing rib roast as is our tradition!!

Last year's was a bit of a hassle, so I know where she's coming from, my dad about burnt it up because he had too much fresh rosemary and thyme which burned, and almost overcooked it because he was busy playing with my brother's young boys.

This year can be so different though, I have a couple of recipes for horshradish crusted rib roast... AND I bought my father the meat-probe thermometer (I posted a thread about it last week), so no more overcooked meat!

I think she's caving with the new information provided... otherwise it just won't be the same. :(


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