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From Serious Eats

Egg in Toast: What Do You Call It?

@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.

TwoSugah at 9:59AM on 09/08/09

From Serious Eats: New York

What Are Your Favorite Italian Markets?

Nonna would approve of Di Palo's and Alleva for her meats and cheese and Piemonte Ravioli for fresh pasta. Todaro Brother's is also a favorite of hers.

TwoSugah at 8:10PM on 06/23/09

From Serious Eats

In Season: Tomatoes

@mh330 - I totally agree with you that even the farmers market tomatoes still don't do tomatoes justice.

That's why my family grows things like tomatoes and figs in our yard. Nothing beats them right off the plant. And to be honest, I actually prefer my tomatoes still 1/3 - 1/4 green. But if you pick them off the plant like that, they are still 1,000 times more tasty then those found in the supermarket that were picked green.

TwoSugah at 9:13PM on 06/22/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Mushrooms, peppers and tomatoes

TwoSugah at 2:08PM on 05/18/09

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Recent Comments | Response to Comments

From Serious Eats

Egg in Toast: What Do You Call It?

@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.

TwoSugah at 9:59AM on 09/08/09

From Serious Eats: New York

What Are Your Favorite Italian Markets?

Nonna would approve of Di Palo's and Alleva for her meats and cheese and Piemonte Ravioli for fresh pasta. Todaro Brother's is also a favorite of hers.

TwoSugah at 8:10PM on 06/23/09

From Serious Eats

In Season: Tomatoes

@mh330 - I totally agree with you that even the farmers market tomatoes still don't do tomatoes justice.

That's why my family grows things like tomatoes and figs in our yard. Nothing beats them right off the plant. And to be honest, I actually prefer my tomatoes still 1/3 - 1/4 green. But if you pick them off the plant like that, they are still 1,000 times more tasty then those found in the supermarket that were picked green.

TwoSugah at 9:13PM on 06/22/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Mushrooms, peppers and tomatoes

TwoSugah at 2:08PM on 05/18/09

From Serious Eats: New York

Illy Espresso Machine Giveaway from 'Edible Brooklyn'

Cafe Caggiano for the espresso, iced cappucino and Italian soccer games.

TwoSugah at 1:32PM on 04/22/09

From Serious Eats

Egg in Toast: What Do You Call It?

A Hole in One!!!! My grandfather used to make these for me when I was a very little girl, visiting him in Lancaster, PA. He was not a golfer. He was first-generation American of Swedish descent, who had grown up in Salt Lake City, Utah.

merischino at 10:08PM on 10/19/09

From Serious Eats

Egg in Toast: What Do You Call It?

One-eyed Jack

Morgan G. at 1:49PM on 10/06/09

From Serious Eats

Egg in Toast: What Do You Call It?

Some great names here - I love Egyptian Eyes especially! But wow: over 200 comments, and apparently no one else calls them "top hats". (And yes, I always thought my mother invented them, too. :) )

Catiline at 5:21AM on 09/09/09

From Serious Eats

Egg in Toast: What Do You Call It?

My hubby made these for me for me all the time when we were in college - we call them Eggs in a Basket.

madfishgrill at 10:55AM on 09/08/09

From Serious Eats: New York

What Are Your Favorite Italian Markets?

Sorisso's on 30th ave in Astoria.

sosjtb at 11:11AM on 06/24/09

From Serious Eats: New York

What Are Your Favorite Italian Markets?

There's a beautiful one in the Chelsea Market, but nothing is better than the indoor market on Arthur Ave. in the Bronx.

rockinTACO at 10:08AM on 06/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.

Kaelia7 at 12:53PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Thank you for participating, and congratulations to our winners:

geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234

Winners have been notified by email and also appear on our Contest Winners page.

Caroline Russock at 12:52PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.

AsTheNight at 12:41PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.

orangecloud at 12:10PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.

CanadianFoodieGirl at 12:03PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!

wgbc1446 at 11:06AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.

hungrylikethewolf at 10:59AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

My family would be happy with peaches

madeas at 9:16AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net

wwe11 at 7:03AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!

geekbearinggifts at 4:26AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

tomatoes

bobfole at 2:56AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

love to can jams and preserves

chromiumman at 12:55AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

pomegranate preserve, that would be great!

starbug3000 at 12:49AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I want to be able to can my own spaghetti sauce and salsa.

theamira at 11:01PM on 05/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.

redfantum at 10:47PM on 05/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.

madampince61 at 10:34PM on 05/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!

The Lucky Ladybug at 9:42PM on 05/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

artichokes, strawberries.

roraa at 1:58PM on 05/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Tomatoes!

carogonza at 1:07PM on 05/24/09

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