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The Hamburger Fatty Melt, a Burger with Two Grilled Cheese Sandwiches as Its Bun
Lettuce? Whaddya, crazy? Why? It adds nothing. Maybe some arugula (strong flavor) under the burger if you need a built-in salad, but plain old lettuce would just disappear.
But tomato in the grilled cheeses sounds good. Gotta have tomato on a cheeseburger.
I'm thinking maybe blue and swiss/Gruyère/Comté for the cheeses (one each), if not all extra-sharp cheddar. If using jalapeño cheddar (or better yet, habanero cheddar), only in one sammy, plain cheddar on the other. Otherwise the chiles will overwhelm everything else.
Bacon only if using cheddar. And not too much. Still have to taste the burger. Balance is important.
Hearth Pig Roasts: Marco Canora Ups the Pig-Ante
Was there tonight, and all I can say is: GET THEE TO HEARTH WHILE THIS IS AVAILABLE!!!!
The pig came in chunks, not neat stuffed slices, and the sausage meat was also slices and chunks under the beans. And the pie was blueberry-peach and a soggy -- but delicious -- mess. Otherwise, everything Ed said is spot on. A zillion times better than Porchetta in meat, veg, and ambience.
If Marco really does a whole beef roast, I so want to be there!
Does anyone not like your cooking?
@HeartofGlass: the end your last comment is absolutely correct. And loving them is more important than trying to change them.
To all of you who keep trying to win over your [fill in the blank] with your cooking: Just stop. You'll never win this power struggle -- they've played it a lot longer than you have. And if they're no longer a part of your life, let it go.
My MIL hated anything spicy (= more than just a little black pepper, although garlic was okay) and was deathly afraid of salt. So when I cooked for her and my FIL, I kept it bland instead of cooking the things I liked or the things I made first in culinary school and later at work. Was I happy eating what I made for them? Hell, no, but *they* were, and that was all that mattered.
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If it's really thick, use it instead of cream in a gratin: I just did one with thin slices of potato, celeriac, and fennel, and Manchego for the cheese. You can carefully layer the vegs and sprinkle cheese between the layers, or just toss all the vegs together and put in a mixed layer, then cheese, then the rest of the vegs, more cheese, and pour the buttermilk over everything. Seriously good.
Then I poured more buttermilk over the leftover gratin when I reheated it and added more cheese on top. Even better that way.