30, work in the healthcare industry now, but longtime ex-restaurant folk (front of the house and expo)..... love to cook, eat and imbibe beverages

  • Location: Centreville, VA
  • Favorite foods: Bacon, cheese (what doesn't it go on?), potatoes, ham (it ends in "mmmmm"), anything Mexican... maybe listing what I don't like would be easier.....
  • Last bite on earth: French dip, totally soaked in jus..... or poutine from Pizza Italie..... nom nom nom.

How to Make the Best French Onion Soup

We follow Bourdain's Les Halles recipe. We make our own dark chx stock (reduced to an almost jelly consistency), which solves the easy to make intense flavor of the broth issue and the gelatin/water issue in one go. We also add a little slab bacon.

The soup turns out divine!

Taste Test: 1 Day, 23 Pop-Tart Flavors


YES GRAPE! That was my favorite too! Original grape, how I miss you so!

Giveaway: Win a Super-Fast Thermapen Thermometer

Definitely red. And definitely grilled kurobuta pork chops.

Enter to Win a Ham Independence Day Package From La Quercia

Ham ends in mmmmm

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

This Week at Serious Eats World Headquarters

So much sadsies.

Good luck to you both!

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

New York's Best Pretzel is Made by an Italian in the Bronx

Yes the lye is what makes it special. My boyfriend travels to Germany for work on a regular basis, and I ALWAYS ask him to bring me pretzels... because they use lye. It really makes ALL the difference.

An Open Letter to Serious Eaters

Lack of Talk bums me out! I don't belong to any social media sites (and have zero plans to change that). Now I'll be left out. That sucks.

Charleston SC Ideas?

Martha Lou's for sure!! SNOB, Gin Joint, Social (more for the wine than the food), Edmund's Oast is awesome, High Cotton is pretty good too (and they have Blenheim ginger ale, yum!).

Leeks With Mustard-Bacon Vinaigrette From 'My Paris Kitchen'

Looks super yum!

I'm quitting the site

+1 Zinnia1 (please forgive whatever auto correct does to this that I don't catch)

HOWEVER - I love reading meatntaters comments. I would be sad to see him (you... of you're reading this) go.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Super hot cast iron. Salt, pepper, butter. That's all you need.

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Beef wellington was definitely a challenge

Super Bowl Party Giveaway: Pat LaFrieda Sliders

I have to work. :( So dvr!

What is Your Pretzel Preference?

Pretzels from Munich, where they use lye. So good I can't eat American pretzels anymore.

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

Stood out literally all night long watching the pitmasters bbq up meat for Charleston Wine and Food "Rigs, Pigs and Swigs".

Drinking Traditions From Around the World

Yes the codfish thing still exists. I was up in Newfoundland for a wedding 2 years ago and I did it.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Some kind of bird, maybe game hens

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Chocolate salted caramel

Seriously Delicious Holiday Giveaway: The Baking Steel

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Seriously Delicious Holiday Giveaway: The Baking Steel

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Almond cake with sour cherries

Parker House Roll Problem

I made Parker House Rolls from scratch for the first time this Thanksgiving (usually a friend makes them perfectly, but she couldn't make it this year). They turned out 90% wonderful... with one exception: the rolls were dense.

I thought I followed the recipe to the letter (NY Times Cranberry Parker House Rolls). I used a Kitchen Aid mixer and allowed for plenty of proofing/rising time. Anyone have any idea what I may have done wrong or not done?

Please help!

First time with sous vide

I'm thinking about getting my boyfriend a Sous Video Demi for Christmas. I was thinking, if I get him that gift, it might be nice to also get him some meat for his first sous vide adventure. I thought about fancy steaks, but I also don't want them to get ruined if the first go doesn't turn out well.

Any advice?

Masterchef - Whitney's Cheesecake

Anyone notice that Whitney's no-bake cheesecake appears to be darn near identical to a 1998 Gordon Ramsay recipe?