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What A $47,221 Lunch Looks Like
Yo homie, Cristal is so ghetto. Just keepin it real.
Cook the Book: 'The Pioneer Woman Cooks'
Other than Serious Eats, it's Smitten Kitchen for me too. Although I loves me some PW.
Serious Cocktails: Women and Whiskey
I'm in my thirties, and I'm a recent born-again convert to whiskey. In fact, it's mostly the only type of liqueur I drink anymore. My go-to drinks are Manhattans and Sazeracs, but when the weather gets cold, I love nothing better than a peaty, seaweed highlands Scotch.
Favorite Bourbon: Eagle Rare
Favorite Single Malt Scotch: Lagavulin (from Islay)
I haven't gotten into Irish or Canadian whiskey. And I haven't yet tried a Japanese whiskey, which is apparently trendy these days.
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Melon Carving from the Melounovy Festival
Posted by Adam Kuban, February 3, 2009 at 2:55 PM
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Recent Comments | Response to Comments
Cook the Book: 'New Classic Family Dinners'
Irish Coddle. A big pot, almost stew but with not quite enough liquid, of potatoes, bacon, sausage and onion. Gets you fattened up for hibernation season.
What A $47,221 Lunch Looks Like
Yo homie, Cristal is so ghetto. Just keepin it real.
Cook the Book: 'The Pioneer Woman Cooks'
Other than Serious Eats, it's Smitten Kitchen for me too. Although I loves me some PW.
Serious Cocktails: Women and Whiskey
I'm in my thirties, and I'm a recent born-again convert to whiskey. In fact, it's mostly the only type of liqueur I drink anymore. My go-to drinks are Manhattans and Sazeracs, but when the weather gets cold, I love nothing better than a peaty, seaweed highlands Scotch.
Favorite Bourbon: Eagle Rare
Favorite Single Malt Scotch: Lagavulin (from Islay)
I haven't gotten into Irish or Canadian whiskey. And I haven't yet tried a Japanese whiskey, which is apparently trendy these days.
Dinner Tonight: Braised Lentils with Winter Greens and a Fried Egg
This is one of my favorite winter comfort foods (except I poach the egg). Tarragon adds a great dimension to it too.
How Do You Slip the Waiter Extra Tip Money?
I've only had one friend with home this was actually an issue, and we're not friends anymore, because, not surprisingly, the bad-tipper-friend has a lot of other selfish and self-entitled issues that made him not pleasant to be around. @A-buddy: is that you, my old ex-buddy?
Should Restaurants Be Allowed To Ban Laptops?
I like Peets Coffee's way of doing it—seems like a fair balance. When you buy a coffee, you get a code to their WiFi that lasts an hour. After that, you have to buy another coffee for more WiFi.
Cook the Book: 'Gourmet Today'
The Betty Crocker Cookbook binder.
Cook the Book: 'Zingerman's Guide to Better Bacon'
Why? Why?! Because it's bacon!
Cook the Book: 'Dishing Up Vermont'
California Bay Area—Eating oyster right out of the water on-site at Hog Island or Tomales Bay Oyster Co.
Cook the Book: Pimento Cheese
@lemonfair—I was about to comment on the "if you still have one" too! Of course we've all had a meat grinder at one point in our lives; whether or not we kept it is the only question!
Cook the Book: 'What We Eat When We Eat Alone'
Spaghetti with (canned) clam sauce.
The Making of Shaun Hergatt's Golden Egg
Looks delicious (except for the gold).
But, I'm a purist when it comes to poaching, and if the egg isn't touching the water, that's not poaching!
Cook the Book: '660 Curries' by Raghavan Iyer
I don't think I had Indian food until I was in my mid-twenties. I went to lunch w/ coworkers to a pretty good buffet-style place. Loved it immediately. I was so enamored with the balance of spicy food and cooling condiments and drinks.
Gallery of Converted Restaurant Storefronts
It makes me happy to see these once chain restaurants now owned by moms and pops.
Cook the Book: 'The Barcelona Cookbook'
Fonda in El Cerrito, CA. I remember it mostly because I go there every chance I get.
Cook the Book: 'Seven Fires'
Ceviche. Fried Plantains with garlic. Pisco Sours. I can't decide—all of them together!
The Secret to Perfectly Poached Eggs
Poached eggs are a multiple-times-weekly thing for me. I combine several of the techniques mentioned here for a perfect trifect: bring water to near boil, add a bit of vinegar, swirl/stir until it makes a vortex, then drop in the egg.
I don't know about the timing. Mine come out perfectly in the time it takes my toatst to pop out of the toaster, but since every toaster's different...
Cook the Book: Green Goddess Dressing
Alice Waters' version of Green Goddess (which is also the one I make) uses avocado instead of mayo. Perfect; creamy and healthier!
Cook the Book: 'Endangered Recipes' by Lari Robling
Whenever my mom made "spaghetti and clam sauce" (with canned clams). I don't know what, but she'd rarely make it because she claimed it was a pain and made too many dishes. I use her recipe and make it all the time as a go-to "quick and easy" meal. She must have just not liked it very much.
Cook the Book: 'Bottega Favorita' by Frank Stitt
A lot of olive oil, a little garlic, anchovy and red pepper flakes, some chopped olives, when I have them, and a lot of Parmigiano Reggiano, tossed with whatever fresh strings of noodles I have on hand
In Videos: Cat Power/Chan Marshall Makes Sweet Potato Rounds
To bad she's not that amiable when she does her own live concerts.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Whenever I let my husband do the grilling. I am not good at the chemistry of grill.
Mixed Review: Thanksgiving Cornbread
Jiffy is a great thing to have around in case of emergencies. I also love it in my favorite Thanksgiving side, corn pudding http://tinyurl.com/ygprkfc
I use cornbread in my dressing as well, but with other breads in the mix and lots of good stuff, so I make a very simpe recipe and leave it out for a few days to dry up. But for eatin' - it's real southern cornbread in a cast iron skillet cooked with bacon grease all the way!
Cook the Book: 'New Classic Family Dinners'
Thank you for participating, and congratulations to our winners:
quack
rebeccadiamond
Ron Manley
Monelle
lucylucy
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'New Classic Family Dinners'
Wild rice soup. Creamy and comforting.
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner is veggie lasagna
Cook the Book: 'New Classic Family Dinners'
My mom would make a dish with country ribs and sauerkraut that was so good! I'm glad I finally learned how to make it.
Cook the Book: 'New Classic Family Dinners'
peruvian chicken with rice and green beans
Cook the Book: 'New Classic Family Dinners'
One of our favorites would be roasted turkey with dressing, mashed potatoes and gravy, butternut squash, green bean casserole and homemade biscuits.
Cook the Book: 'New Classic Family Dinners'
I've always loved stew that's cooked all day in the slow cooker paired with a mixed green salad and freshly baked bread.
Cook the Book: 'New Classic Family Dinners'
Our favorite dinner meal is Lasagne, baked potatoes, Caesar Salad, Garlic bread and cherry pie. garrettsambo@aol.com
Cook the Book: 'New Classic Family Dinners'
Definitely meatloaf and mashed potatoes
Cook the Book: 'New Classic Family Dinners'
When it gets cool, the husband likes to make turkey chili and I make the honey cornbread. So good!
Cook the Book: 'New Classic Family Dinners'
Our fav meal is an oven roasted chicken with sides like green beans creamed potatoes and a nice dessert like cheese cake
Cook the Book: 'New Classic Family Dinners'
Deep fried breaded chicken breasts make with homemade super crunchy breadcrumbs :)
Cook the Book: 'New Classic Family Dinners'
Cold weather is chili time! Made with fresh tomatoes, chunks of steak and some diced habanero for a little extra kick. A big bowl of chili, caesar salad, and cheddary potato rolls are a truly memorable and satisfying meal.
Cook the Book: 'New Classic Family Dinners'
Mom's homemade shrimp creole night is a big family favorite year-round, followed by Mom's holiday time cookie bake-a-thon. Yum!
Cook the Book: 'New Classic Family Dinners'
A big bowl of steaming hot noodle soup!
Cook the Book: 'New Classic Family Dinners'
chicken and biscuits!!!!
Cook the Book: 'New Classic Family Dinners'
Old fashioned turkey dinner does it.
Cook the Book: 'New Classic Family Dinners'
I love my Mom's boiled chicken and a big bowl of soup she makes with the stock!
Cook the Book: 'New Classic Family Dinners'
Kielke and farmer sausage with "gravy" (aka cream sauce with onions). Oh thank goodness for Mennonite roots. If only I worked like a farmer to work it off.
Cook the Book: 'New Classic Family Dinners'
I love Ziti and galic bread! Delicious!
Cook the Book: 'New Classic Family Dinners'
Mom's Thanksgiving feast!
Cook the Book: 'New Classic Family Dinners'
Roast chicken with mashed potatoes!
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Recent Favorites
Melon Carving from the Melounovy Festival
Posted by Adam Kuban, February 3, 2009 at 2:55 PM
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About Tactful_Cactus
Location: SF Bay Area, CA
About: Me like food.
Favorite foods: Artichokes, beets, cheese (any and all), prosciutto, tuna ceviche
Last bite on earth: A meal at the French Laundry, since I won't have to pay the bill. But what if it isn't all it's cracked up to be? That'd be a really cruel joke here on my last day.
Irish Coddle. A big pot, almost stew but with not quite enough liquid, of potatoes, bacon, sausage and onion. Gets you fattened up for hibernation season.