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From Serious Eats

Cook the Book: 'The Asian Grill'

When I first started dating my (now husband) boyfriend in college, we got the world's tiniest grill at the supermarket, so we could grill chicken on the front steps of my apartment. I know - what were we thinking?? The grill only held about 8 charcoal briquettes and the fire burned out way before the chicken cooked. Boyfriend ate the raw chicken rather than admit defeat, and I married this turkey in spite of his lack of skills.....he's a great griller now...10 years later.

From Serious Eats

Cook the Book: The Essence of Chocolate

Pot de creme with ancho chile. Silky, chocolately and spicy. Realy terrific.

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Cook the Book: 'Second Helpings of Roast Chicken'

I use up all my milk, but always have some rotten potatoes and scallions laying around.

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From Serious Eats

Cook the Book: 'The Asian Grill'

When I first started dating my (now husband) boyfriend in college, we got the world's tiniest grill at the supermarket, so we could grill chicken on the front steps of my apartment. I know - what were we thinking?? The grill only held about 8 charcoal briquettes and the fire burned out way before the chicken cooked. Boyfriend ate the raw chicken rather than admit defeat, and I married this turkey in spite of his lack of skills.....he's a great griller now...10 years later.

From Serious Eats

Cook the Book: The Essence of Chocolate

Pot de creme with ancho chile. Silky, chocolately and spicy. Realy terrific.

From Serious Eats

Cook the Book: 'Second Helpings of Roast Chicken'

I use up all my milk, but always have some rotten potatoes and scallions laying around.

From Serious Eats

Cook the Book: 'Fat'

Collard greens cooked in bacon drippings. I then add the crunchy crumbled bacon before serving.

From Serious Eats

Cook the Book: 'Giada's Kitchen'

Vodka sauce made with prociutto and fire-roasted tomatoes!

From Serious Eats

Cook the Book: 'Chocolate Epiphany'

I would eat fudge from the Jersey Shore until I keeled over. I second the Fudge Kitchen in Cape May.

From Serious Eats

Cook the Book: 'The Shun Lee Cookbook'

Champagne with pate for starter;
Vodka martini with Crab legs and drawn butter and scalloped potatoes and roasted veggies for dinner; and
Limoncello with sorbet for dessert!

From Serious Eats

Cook the Book: Serves One

I usually make a salad with anything in the fridge.

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

I love cocktail onions! They perfectly compliment gin or vodka martinis and bloody marys.

From Serious Eats

The Great Strawberry Ice Cream Debate

Breyers strawberry is great! Unfortunately, in Texas, I can only find it as part of a Neapolitan. So I make my husband eat most of the vanilla and chocolate and I go heavy on the Strawberry!!

From Serious Eats

Cook the Book: 'Screen Doors and Sweet Tea'

Fresh lemonade with juice from one fresh orange (for every ten lemons) to cut the tartness just a tad.

From Recipes

Cook the Book: Summer Cocktails for Dad

So you shake the watermelon with the other ingredients and then drain it? Wouldn't all the gin be soaked into the melon and remain in the shaker???

From Serious Eats

Cook the Book: New South Grilling

London broil! Dad would slather it with yellow mustard and lots of cracked pepper, grill it medium rare, and then slice it very thin. On the side, he'd serve grilled Italian peppers and tomatoes. So simple and delicious!

From Serious Eats

Cook the Book: The Splendid Table's How to Eat Supper

Mark Bittman:
What are the 5 must-have items in your pantry besides staples like flour, sugar, and coffee?

From Recipes

Cook the Book: Truffle and Cognac Cream Macaroni and Cheese

My dish would probably be penna ala vodka with prociutto, because it's one of the only recipes I know by heart. :)

From Serious Eats

Cook the Book: Cowgirl Cuisine

Mom is a bit of a healthnut when it comes to her cooking, so of course for me her most memorable dish is laden with saturated fat and it was my go-to birthday meal:
- Italian-style meatloaf w/ garlic cloves in the corners and topped with bacon
- LeSeur (?) peas cooking in the excess fat drained from the meatloaf
- Egg noodles in a cheese sauce
Oh, now I want meatloaf and it's only 9am!

From Recipes

Cook the Book: Summer Cocktails for Dad

I'm curious about the watermelon too. Does it get pureed by the ice during the shaking? Even if that works, I'm not sure that shaking would juice the lime wedges very well.

From Serious Eats

Cook the Book: 'The Asian Grill'

Thank you for participating, and congratulations to our winners:

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

From Serious Eats

Cook the Book: 'The Asian Grill'

Tried to grill a pizza. The dough was to thick so the outside was burnt and the inside was not cooked.

From Serious Eats

Cook the Book: 'The Asian Grill'

It wasn't funny to me but to everybody else. While grilling the grill fell over on my feet. I wound up with a grill full of meat and coals on my bare feet.

From Serious Eats

Cook the Book: 'The Asian Grill'

About the worst thing I did was one time I put some chicken on the grill and then went inside to let it cook. I sat down and proceeded to fall asleep and slept for about 3 hours. I woke up and could smell the burned chicken outside. The chicken was no longer recognizable, it looked like a grill full of hockey pucks almost.

From Serious Eats

Cook the Book: 'The Asian Grill'

Ugh. I was trying to grill salmon. Well, I didn't know that everything basically falls apart near the end...so let's just say the humans didn't have salmon that night, and the briquettes did.

From Serious Eats

Cook the Book: 'The Asian Grill'

My mishap was even attempting to grill and having flames shoot up.

From Serious Eats

Cook the Book: 'The Asian Grill'

Once I left the food on the grill too long and it burned.

From Serious Eats

Cook the Book: 'The Asian Grill'

got the coals way too hot and burnt all the meat uP:(

From Serious Eats

Cook the Book: 'The Asian Grill'

The funniest thing that I ever tried to grill was a cornish hen on a very small hibachi. I cooked it so long that there was no soft meat to eat. Even the bones of the small bird were burnt to a crisp. The vegetables turned out okay, so that is all that we had to dine on. But, it was a memorable disasterous grilling experience.

From Serious Eats

Cook the Book: 'The Asian Grill'

I would say this is our failies funniest or worst grilling mishap. And you can blame it on my husband. We live an hour from my College Alma Mater so we like to go tailgate during football season. The first game of the season we were all pumped up to go we loaded up our car with all our grilling neccessities, our chairs, our tent, our cooler with the marinated meats and wings. Well low and behold we get there and unload the car. My deareast husband forgot to load the most important part THE WEBER! (rolling eyes) Thank goodness it was a College town with friendly folks. Our tailgating neighbors offered to let us use their grill. Unfortunately it came at the cost of sharing our delicious bar-b-q wings.

From Serious Eats

Cook the Book: 'The Asian Grill'

I love to grill chicken that's been marinated in pineapple juice so I once suggested that pineapple would be a great marinade for beef. Well, it's not. I soaked it for maybe 48 hours which was far too long and the beef came out incredibly tough.

From Serious Eats

Cook the Book: 'The Asian Grill'

One time I BBQd several burgers and put them on a plate on a picnic table. I ran inside for just a minute to get the other food, and when I came out the burgers were already gone! The dog had jumped onto the picnic table and helped herslef to the entire plate of burgers!

Thank you for the cookbook giveaway.

From Serious Eats

Cook the Book: 'The Asian Grill'

We went camping --I took the kids down to play in the water---while my husband put the steaks on the grill--when we came back from our swim my husband had decided to put the grill on top of the huge igloo plastic cooler that was filled with ice and all our other food. We smelled the toxic fumes before we could see our camp--the grill of course melted the cooler and ruined all our food---even the steaks tasted toxic------not one of my husbands best moments.

From Serious Eats

Cook the Book: 'The Asian Grill'

I remember the first time I tried I put the BBQ sauce on before the meat was on the grill and the sauce was so sugary the sauce burned before the meat cooked.

From Serious Eats

Cook the Book: 'The Asian Grill'

I burned many a meals on the grill before I finally learned how to use one. My worst time was when I burned my hand pretty bad trying to light up once.

From Serious Eats

Cook the Book: 'The Asian Grill'

I tried to grill tomatoes - I left them for what felt like seconds, came back, and they were a slimy mess stuck the grill in mushy pieces - ah, well.

From Serious Eats

Cook the Book: 'The Asian Grill'

The first time my husband and I tried to make ribs, we charred them so badly even the dog wouldn't eat them.

From Serious Eats

Cook the Book: 'The Asian Grill'

The expensive tenderloin that we bought was "overexposed" on the grill and became chewy and dry; an ugly meal it was!

From Serious Eats

Cook the Book: 'The Asian Grill'

Hmmm...I don't really have any funny mishaps. I have been known to somehow manage to let food slip past through the grate and into the coals though.

From Serious Eats

Cook the Book: 'The Asian Grill'

I can be dumb, at times when I'm grilling. Last year, I didn't pay enough attention to the grill, it caught fire and nearly burnt the house down. Happily, the local fire department came to me rescue.

From Serious Eats

Cook the Book: 'The Asian Grill'

I can't be the only one stupid enough to singe the hair on my arm and hand while lighting the gas grill! Maybe I'm the only one smart enough to live and tell.

From Serious Eats

Cook the Book: 'The Asian Grill'

Is it funny to undercook chicken and then serve it to a house full of guests?

From Serious Eats

Cook the Book: 'The Asian Grill'

In the hot summers of the San Joaquin Valley in CA...you do not want to spend too much time sweating over the grill. When I grill, it's usually food for the week....a tri-tip, maybe a marinated pork loin, chicken and of COURSE....hot dogs. Also, this time I had corn on the cob, potatoes...my huge grill was packed!!! You can guess the disaster....ran out of propane. Had to cook all the food in the oven. Hot house!!!

From Serious Eats

Cook the Book: 'The Asian Grill'

I usually leave the grilling to someone else...though I'm still trying to work out the timing on veggies for the grill pan, the past couple of times I've combined things that have very different cook times which results in either undercooked or charred.

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