• Location: Canada
  • Last bite on earth: Bison steak with in-season veggies.

Cook the Book: 'Around the Southern Table'

BBQ and cornbread. Oh yes.

Meyer Lemon Chess Pie

candide, exactly what I was thinking. (Stiff peaks are better for whipped cream anyway).

Cook the Book: 'Every Grain of Rice'

Cheese Confessionals: I Ate Casu Marzu, aka 'Maggot Cheese'

Cook the Book: 'Stewed'

One more vote for beef stew. Mmmm.

Cook the Book: 'Home Made Winter'

Pasta, with a spicy, meaty sauce.

Secrets from the Host Stand: 10 Things a Restaurant Host Wishes They Could Tell You

What Burger365 said.

Bake the Book: Liddabit Sweets Candy Cookbook

Gummies of all sorts!

Cook the Book: 'The Great Meat Cookbook'

We never do a roast for xmas. Turkey and sometimes a ham to go with it.

Cook the Book: 'Secrets of the Best Chefs'

Get a good knife and keep it sharp.

Bake the Book: The Epicurious Cookbook

My pumpkin pie and my shortbread cookies always get rave reviews. :)

Cook the Book: 'Jerusalem: A Cookbook'

Definitely shawarma.

Cook the Book: 'The Smitten Kitchen Cookbook'

Chili lemon basil shrimp on Israeli couscous.

Cook the Book: 'Salty Snacks'

Potato chips. I cannot help myself.

Skillet Suppers: Shrimp Saganaki

@sobeck: link is above the picture.

Bake the Book: Baking Out Loud

Cook the Book: 'The Mile End Cookbook'

Smoked meat on rye. With a pickle.

Knead the Book: The Art of Baking Bread

Also on the baguette train.

Win Pop Chart Lab's Triple Distilled Diagram of Alcohols Poster

Tanqueray, Hendrick's, an Oloroso Sherry, another Sherry that I can only remember as a PX, Vodka, Lagavulin, Dalmore 12, MaCallan 15(?), Crown Royal, two other whiskeys I bought on a whim, mint liqueur, a dark rum, spiced rum, grand marnier, an xo Brandy, Blanton's, Maker's Mark, Patron silver, Don Julio silver, Don Julio anejo, 1800 (for guests), grappa...

Bottom Shelf Beer Olympics: Holland (Heineken vs. Grolsch)

I missed the Keith's suggestion. Don't even bother, unless you full on hate your mouth.

Bottom Shelf Beer Olympics: Holland (Heineken vs. Grolsch)

Bottom shelf Canadian beers:
Steam Whistle (awful)
Waterloo Dark (not bad)

The Moosehead suggestion is a good one, because it is just about as awful and corn-tasting as Steam Whistle.

Knead the Book: The Bread Bible

Chain Reaction: Harvey's

Hate Harvey's.
Worst "meat" burgers on the market.
Their food makes me feel like my blood is thickening.

In Which We Make A Centuple-Stuf Oreo

Every once in a while, you folks are some weird cookies.

Cook the Book: 'How to Cook Everything The Basics'

Just like Grandma used to make.
But I also use it to hold my loose leaf recipes.

Picking Contest Winners

I'm wondering how random the picking of contest winners really is.

For example, I find it suspicious that the user Slow Food Joe has made only six comments, but has won three cook books.

I know, I know, sour grapes because I've never won, but for a site with hundreds (thousands?) of readers, this doesn't seem right.

Happy Canada Day!

Just a quick shout out to all the Canadian Serious Eaters out there!

To keep this about food, I've made two salads (recipes taken from this site, thanks SE!), and some Oreo truffles. I'll be drinking Ontario Craft beers and some very nice Niagara wines.

So Happy Canada Day all!

How does one avoid making bright orange tomato sauce?

I attempted my first from-scratch tomato sauce today. I wanted to keep things simple, to maximize its potential for future use. I used fresh tomatoes (skin on, if that makes a difference), onion, garlic, fresh basil and oregano, a touch of salt, cooked and then blended.

It tastes fine, and I'm looking forward to using it, but it's bright orange.

Did I do something wrong? Have I been too conditioned by store-bought sauces?

Dinner Tonight: Baked Chicken with Roasted Tomatillo Cream Sauce

Tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking. More

Dinner Tonight: Pasta with Green Meatballs and Herb Sauce

This recipe from the New York Times Sunday magazine argues for thinking of herbs not just as a garnish, but as the center of a great dish. We've all had pesto, but that's just one way to do it. An absolutely epic amount of chopped herbs (three cups by the end) are mixed into juicy meatballs and pureed with garlic and olive oil into a simple sauce. It's rich and meaty, fragrant from the herbs, and honestly one of the better recipes I've cooked in months. More

Sunday Supper: Lamb Kebabs with Israeli Couscous

Lamb is a great meat to toss on the grill in the summer—it takes to a bit of smoke and char. These kebabs are simply rubbed then grilled and served alongside a simple Israeli couscous dressed with a lemon vinaigrette. If you can't find Israeli (sometimes called pearl) couscous, regular couscous also works perfectly well in this dish. Ask your butcher for a recommendation on what type of meat would work best for kebabs; leg of lamb has always worked well for me. More

Dinner Tonight: Smothered Shrimp Tostadas

Right in the middle of August, I tend to coddle perfectly ripe tomatoes like rare jewels, being careful not to bruise or puncture them. That is, until I get home, turn the heat to high, and char their skins until black. This trick, which we can thank Mexico for, intensifies the flavor, lends a wonderful smoky note, and, you know, looks really cool. No need to worry about burning your food; that's the point. The skins are peeled off and discarded and the tomatoes are blended with roasted garlic, chipotles, and red wine vinegar. The sauce is good to go. That's the sauce for these tostadas. More

Serious Heat: 10 Things to Do with Kimchi

While you can always stir kimchi into rice for an easy side (with no complaints from me!), sometimes I crave kimchi fusion. Kimchi is fermented vegetables, most often cabbage, but there are varieties, one of my favorite being made with radishes. Seasonings can include garlic, ginger, chiles, fish sauce to make for a condiment that's fiery and salty with a pucker-worthy tartness. Because of this acidity, it greatly complements richer dishes. Here are 10 fusion-inspired ideas on what to do with kimchi. More