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From Serious Eats

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.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Other than Serious Eats, it's Smitten Kitchen for me too. Although I loves me some PW.

From Serious Eats

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

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Recent Comments | Response to Comments

From Serious Eats

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.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Other than Serious Eats, it's Smitten Kitchen for me too. Although I loves me some PW.

From Serious Eats

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.

From Recipes

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.

From Serious Eats

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?

From Serious Eats

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.

From Serious Eats

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.

From Recipes

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!

From Serious Eats: New York

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!

From Serious Eats

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.

From Serious Eats

Gallery of Converted Restaurant Storefronts

It makes me happy to see these once chain restaurants now owned by moms and pops.

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

Fonda in El Cerrito, CA. I remember it mostly because I go there every chance I get.

From Serious Eats

Cook the Book: 'Seven Fires'

Ceviche. Fried Plantains with garlic. Pisco Sours. I can't decide—all of them together!

From Serious Eats

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...

From Recipes

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!

From Serious Eats

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.

From Serious Eats

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

From Serious Eats

In Videos: Cat Power/Chan Marshall Makes Sweet Potato Rounds

To bad she's not that amiable when she does her own live concerts.

From Serious Eats

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.

From Serious Eats

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!

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

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

From Serious Eats

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!

From Serious Eats

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

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Deep fried breaded chicken breasts make with homemade super crunchy breadcrumbs :)

From Serious Eats

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.

From Serious Eats

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!

From Serious Eats

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!

From Serious Eats

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.

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Melon Carving from the Melounovy Festival

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About Tactful_Cactus

Website:

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.