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Movie theater food: what's your favorite and are you a smuggler?

My husband and I always sneak food in. I'm not talking about a bag of mini candy bars-I'm talking homemade pizzas, sandwiches, bottled drinks, burgers, tacos, anything we can fit. When we saw Star Trek I brought a homemade pizza with pesto, steak, sun-dried tomatoes and feta cheese-it was probably the only thing that distracted a couple of the people sitting next to us-lucky for them I had plenty so I shared.

Slice Poll: Best Frozen Pizza?

Totino's party pizza-no contest-period.

Sophisticated wedding pizza?

I got married on Christmas Eve and when my husband and I were discussing food options, I got the idea to do pizzas. My family had a tradition of making homemade pizzas for Christmas Eve. My husband and I both love pizza, so it seemed like the perfect fit. We did a build your own option, but we had a pretty small, intimate wedding, so it may not translate perfectly to your plans. In the end, though, your wedding is about celebrating the love with the people (things) most important to you-if pizza is on that list, why not invite it? Something simple would look pretty sophisticated and if it's surrounded by equally delicious appetizers and desserts, you can't lose. Besides, who doesn't like pizza?

How to Salt Food

So, I cooked a couple of steaks for me and the husband last week and after the first bite he said "Dang, this is so good! What kind of seasoning did you put on it?" All I had done was salt the steak before grilling. Same thing with roasted veggies last year at Thanksgiving-"Wow, these taste so flavorful and sweet! What did you do?" Just salted the food and let it cook long enough deepen the flavors. Food tastes good-the right amount of salt brings those flavors to the forefront and then melts away. I agree 100% with what others have said-except for a few dishes-if you're tasting the salt, you've added too much.

That being said, it does take practice and you may goof up a couple recipes at first. Case in point: the other day I made my standard split pea soup using a couple ham hocks and a neck bone. Well, I'd never used the neck bone in this recipe before and it upped the salt factor significantly-luckily I just added some water and that diluted the soup enough to cut down on some of the saltiness, but not all. Oddly enough, husband like the saltier version even more than the normal-different taste buds, I guess.


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