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The Ten Most Recent Comments By Tellicherry

From Talk

Time for Chisai to buy new food books.

Chisai, you might also like:

Julie & Julia by Julie Powell
Escoffier: the King of Chefs by Kenneth James
The Art of Dining by Sara Paston-Williams (explores food history and kitchens in England's National Trust estates)

From Required Eating

Cook the Book: 'The Tex-Mex Cookbook'

Major foodie crush on Robb Walsh!

Chips and salsa are our go-to snack for football games.

From Talk

Best TV Chef? Worst TV Chef?

frederika, I'm with you - I would LOVE to see a Bourdain cooking show. Just based on his brief cooking sgment of the "No Reservations" holiday show, I think he would be great teaching behind the stove.

And ol' Puddin' Cups Sandra is the best comedy on TV.

From Talk

Saving Family Recipes - Do You Have A Cookbook?

My aunt (a fabulous cook) gave me a handwritten recipe book for Christmas. It included a number of her signature dishes along with some from her daughter (also a great cook) and her mother (my grandmother). My aunt also included some of my grandmother's original index cards and notebook scraps of her recipes, and that made me cry. If I had a scanner, I would scan all of the original cards and type up the recipe underneath.

From Talk

Kolaches

@lemons: Yep, The Kolache Factory is a franchise based in Houston. They're not awful, but there's so many other wonderful options here in Texas.

I know what I'm getting on the way to work! One sausage and cheese and one cream cheese to go.

From Talk

What foods do restaurants most often mess-up?

@smallblondmom: or that totally insipid blend of steamed carrots, squash, and cauliflower. Why can't anyone put some thought into interesting vegetable dishes?

I live in a fishing town so I am really picky about seafood, especially shrimp. Chefs, I can tell when you're using poorly frozen or several day old shrimp. You can taste the iodine and feel the mushy rubberiness.

From Talk

What do you do with sour cream?

I like to bake with sour cream - it contrasts nicely with the sweetness. I use it in my Banana Bread, Coffee Cake, and Alice Medrich's amazing Sour Cream Chocolate Cake - tastes like dark chocolate and raspberries!

From Talk

Maple syrup...only for pancakes?

I braise pork in a mixture of maple syrup, cider vinear, onion and cayenne. It's a nice sweet/sour/spicy combo.

From Talk

My favorite lemon dessert is _____

There's a Bon Appetit cake that I love: ginger cake with a double lemon frosting of lemon curd and lemon icing. Topped with pistachios, candied ginger, and white chocolate curls. http://www.epicurious.com/recipes/food/views/234444

From Talk

what are you serving Mon/Tues?

I traditionally make black eyed peas, stir-fried cabbage and cornbread for New Year's Day, but my husband never really cared for it. He has requested about a million pounds of boiled shrimp (we live in a shrimping town) and Kir Royales.

Responses to Comments by Tellicherry

From Recipes

Baking with Dorie: Savory Cheddar-Chive Bread

Actually, forget I asked that -- I just realized, of course, it's a bread. It's not going to do well in the fridge. :-)

From Recipes

Baking with Dorie: Savory Cheddar-Chive Bread

Dori, I have a loaf of this sitting in the kitchen as I type and it is a cheese-lover's dream. Next time I might use a better quality cheddar, but as it is it's pretty darned wonderful.

How long do you think it would last in the fridge?

From Talk

What are your variations on cornbread?

My favorite cornbread recipe is just the basics. A cornmeal mix, egg, and sweet milk, a little oil and bake in a hot oiled, cast iron skillet.
But my kids love the taste of Jiffy mix. But when I make jiffy mix it always seems to fall apart while slicing or after it's on the plate. It tastes great but is so fragile, it must be eaten with a fork.
Can someone tell me what I am doing wrong, or could that just be the nature of Jiffy mix? I follow the directions to the letter and bake in my cast iron skillet.

From Talk

What foods do restaurants most often mess-up?

Eggs are DEFINITELY the worst offender. EVERYONE overcooks them. Even the best places in town can't get a reliably runny poached egg, or an omelet that isn't overcooked. I guess maybe because it's one of those meditative foods that requires patience and concentration.

From Required Eating

Cook the Book: 'The Tex-Mex Cookbook'

Thanks for entering and congratulations to our winners:

ConschBTJ
Faither
pookywookyster
pancak
mcnerd

From Required Eating

Cook the Book: 'The Tex-Mex Cookbook'

chocolate covered pretzels provide a salty sweetness

From Required Eating

Cook the Book: 'The Tex-Mex Cookbook'

Chips and salsa

From Required Eating

Cook the Book: 'The Tex-Mex Cookbook'

7 layer dip. We left Houston in July - I miss Rob Walsh and Tex Mex!

From Required Eating

Cook the Book: 'The Tex-Mex Cookbook'

Tostitos & salsa

From Required Eating

Cook the Book: 'The Tex-Mex Cookbook'

anykind of appetizer, Bacon wrapped shirp or scallops, dips, mini quiche