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From A Hamburger Today

The Burger Lab: Foolproof Jucy Lucy

Fear the Cheese! I have the bumper sticker on my Prius here in California - I can't wait to get back to Mpls for a real Jucy Lucy from Matt's!

From Serious Eats

Ed Levine's Serious Diet, Week 105: Do You Let Anyone Watch You Weigh In?

I understand. It's really different *posting* something private and having someone *watch* you do it! Personally, I hate exercising in front of people. If I'm at a gym, where you're supposed to be exercising in public, that's one thing. But if I'm doing a video at home - I don't want my husband watching me. How well I do the video is between me and the video.

From Serious Eats

Ready for the Big Game?

We're making jambalaya (Saints) and breaded pork tenderloin sliders (Colts). And chips and guac and queso dip of course.

And Sazerac cocktails and beer.

From Drinks

Cocktails and Spirits with Paul Clarke: Is the Customer Always Right?

I'm pretty adventurous about cocktails. But, I wouldn't order a Last Word anywhere because - I hate chartreuse. Tried it a couple of times - nope, sorry, it tastes too much like cough syrup. Don't much like single-malt scotch either.

Now a good Sidecar (or better yet, a Hoop-la) or an Aviation or whatever sounds good from the menu - sure. I love bars with menus. But if they don't have a menu, then I'm likely as not to stick with something simpler, that's hard to "screw up".

My DH, on the other hand, is less adventurous than I am. He won't order a martini at most places because he thinks most places screw that up. And he doesn't drink "sweet" drinks. So, yeah, he might just order a Gin and Tonic. If a bartender (or waiter) had a non-sweet suggestion, we might take it - but if they pulled attitude on us, then we'll go elsewhere.

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annaraven answered "Budweiser: 'Clydesdale Fence'" to Which of These Was Your Favorite?

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annaraven answered "Shepherd's or Cottage Pie " to What's Your Favorite Kind of Savory Pie?

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annaraven answered "Apple (French, old-fashioned, sour cream, etc.)" to What's Your Favorite Kind of Pie?

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From A Hamburger Today

The Burger Lab: Foolproof Jucy Lucy

Fear the Cheese! I have the bumper sticker on my Prius here in California - I can't wait to get back to Mpls for a real Jucy Lucy from Matt's!

From Serious Eats

Ed Levine's Serious Diet, Week 105: Do You Let Anyone Watch You Weigh In?

I understand. It's really different *posting* something private and having someone *watch* you do it! Personally, I hate exercising in front of people. If I'm at a gym, where you're supposed to be exercising in public, that's one thing. But if I'm doing a video at home - I don't want my husband watching me. How well I do the video is between me and the video.

From Serious Eats

Ready for the Big Game?

We're making jambalaya (Saints) and breaded pork tenderloin sliders (Colts). And chips and guac and queso dip of course.

And Sazerac cocktails and beer.

From Drinks

Cocktails and Spirits with Paul Clarke: Is the Customer Always Right?

I'm pretty adventurous about cocktails. But, I wouldn't order a Last Word anywhere because - I hate chartreuse. Tried it a couple of times - nope, sorry, it tastes too much like cough syrup. Don't much like single-malt scotch either.

Now a good Sidecar (or better yet, a Hoop-la) or an Aviation or whatever sounds good from the menu - sure. I love bars with menus. But if they don't have a menu, then I'm likely as not to stick with something simpler, that's hard to "screw up".

My DH, on the other hand, is less adventurous than I am. He won't order a martini at most places because he thinks most places screw that up. And he doesn't drink "sweet" drinks. So, yeah, he might just order a Gin and Tonic. If a bartender (or waiter) had a non-sweet suggestion, we might take it - but if they pulled attitude on us, then we'll go elsewhere.

From Serious Eats

Ed Levine's Serious Diet, Week 103: The Good News and the Bad News

We're proud of you! You are really doing great. Focus on the 40 pounds and the recovering knee, and you'll be better off. Keep it up!

From Serious Eats

Poll: What's Your Favorite Kind of Pie?

Fresh peach. Really really really awesome! But Apple is a good second-choice.

From Serious Eats

What Kitchen Items Would You List on a Bridal Registry?

Congratulations!

I got a set of Global knives for my wedding and I *ADORE* them. They're great knives.
I also love having a wok - a good wok can be great.
And a food processor - I use mine constantly. Avoid the KitchenAid "Chef" series 3-cup. The button dies after a couple of uses.
A crockpot - if it's just you two, don't get anything bigger than about 4 quarts.
A mandoline, if you don't have one, is great. Don't get the OXO thing, get one of those Kyocera adjustable slicers, like https://www.amazon.com/dp/B000KKNQZ6?tag=livefromthewt-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000KKNQZ6&adid=03CTHABNNJCAMDAV0SNZ&

I agree with putting some options in that are less expensive for the folks who can't afford something expensive.

From Sweets

Mixed Review: Sweet 'n Low Chocolate Snack Cake Mix

I wouldn't recommend anyone eat or drink sugar-free crap on a daily basis, so anyone who drinks diet coke regularly has no business complaining about something like this cake mix, imho.

My husband has diabetes. I've baked splenda chocolate cakes for him, from scratch, for his birthday. They turned out okay. Not my favorite (I don't like the taste of splenda) but something he can actually eat. So, yeah, things like this are useful for people who would like a treat sometimes but can't eat the sugar-based versions.

From Recipes

Time for a Drink: Hot Buttered Rum

I remember my mother making Hot Butter Rum for us after going sledding in Minnesnowta.

From Talk

What's your New Year's food resolution?

Bringing my own lunch at least one day a week.
Better menu planning.

From Talk

Is dating a picky eater a dealbreaker for anyone?!

I'm sorry but I have to say that some of the comments here about "picky eaters" are so judgmental! I live with an Italian who hates tomatoes! (But has to have pasta at least every other day or goes into withdrawal.) He also dislikes turkey, chicken, pretty much poultry of any sort. That doesn't change that he's an awesome, fantastic, wonderful husband.
My son cannot stand fish. Never has. That doesn't make him any less of a loving son.

Just because someone has specific food likes, dislikes, or limited food preferences, doesn't mean they're not good potential mates. And just because to you, 'cooking is love', doesn't mean that it means that to him. If that's the only way you can demonstrate your love, or feel your love accepted, then you're the one who's limited, not him.

From Recipes

Time for a Drink: Bloody Mary

My recipe for the mix:
1TB worcestershire
1TB lemon juice
1/2tsp crystal hot sauce
1/2tsp horseradish
1/2tsp celery seed (NOT celery salt)
8 ounces of V8

season salt for the rim of the glass
add the blended vodka and mix to the glass,
then grind black pepper on top.
stalk of leafy celery for the garnish

From Recipes

Time for a Drink: Chartreuse Swizzle

I can't get over the flavor of NyQuil that Chartreuse gives me - I've tried it in a Last Word and a Bywater and just not enjoyed it.

I've learned to enjoy absinthe (in spite of not liking anise) in moderation (corpse revivers rock!) and love Campari. Peychaud Bitters are great (the Sazerac has become a fave). But Chartreuse just hasn't worked for me. I'll maybe try this tomorrow if I'm feeling really brave. Do the pineapple and lime and falernum (all of which I have) help to override the taste of the Chartreuse?

From Serious Eats

Watch It with Us: 'The Next Food Network Star,' Episode 8

Yes, Yes, YES!!!! I'm SO glad she's gone. I shouted Yes, so loud my son came down the stairs and asked "dare I ask?"

I'm happy with both Melissa and Jeffrey. They both seem like people whose shows I'd watch.

From Serious Eats

Watch It with Us: 'The Next Food Network Star,' Episode 8

I was so bummed - I missed last week's episode! This time, I bought a DVR just so I could record it and not take a chance on missing it.

From Recipes

A Southern Punch to Souse a Crowd: Cotillion Club Punch

This is a silly recipe. When is the "reasonably scaled" recipe going to be posted?

From Recipes

Dinner Tonight: Spaghetti with Garlic, Anchovies, and Chili

Amazingly enough - Costco's sells bronze-cut spaghetti. I buy it regularly, because my husband and I moved here from Bologna, Italy and he is rather, erm, passionate about his pasta.

I've never found it necessary to chop the anchovies before warming them in the oil - they generally fall apart and melt into the oil pretty easily. A fork can help them along if necessary.

And yes - if you have fresh parsley, it certainly adds to the dish, but even without, this is worth doing.

From Serious Eats

'The Next Food Network Star' Episode 4: The Face Whacking Edition

Melissa rocked this episode. Michael did great too. They're my two favorites at this point. I'd love to see a show with either of them cuz they feel authentic, and they make stuff I feel like I'd want to make.
Debbie should *know* better than to walk up behind someone in a kitchen without announcing herself.

As for Jeffrey's "disaster" - I'm curious what others would have made with his ingredients? I mean, what kind of dish would you expect with blueberries and *lobster* and salt.

Combining blueberries, which have a really strong flavor, with lobster, seems really hard. I think he got a much harder combo than the other folks.

FWIW - one thing I thought of was a lobster and cheese-filled Monte Cristo sandwich with blueberry dipping sauce.

From Serious Eats

'The Next Food Network Star' Week 3

I was just seeing the same thing and came to post about it as oldskoolpast. I agree that Jamika should get an apology.

From Serious Eats

Serious Heat: Bloody Mary Love

Worcestershire and tabasco (along with what you already named). I usually add a bit of lime juice as well. The celery stalk is good to help cool down the heat of the tabasco. ;-)

From Talk

Weekend Cook and Tell: 'Off-cuts' of Meat

I made the Tri-tip skewers with harissa&yogurt. Used homemade yogurt (which I make regularly) and learned to make harissa. Tri-tip was on sale at the butcher.

All I can say is WOW. I'm so glad I tried this. It was really good - I served it in pita bread with the cucumber-olive salad from the recipe and extra harissa

Harissa has become my new "go-to sauce" when I want to add a bit of flavor to something (like pasta sauce).

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

I love making a variety of breads. Everything from a simple Anadama bread to braided herb-cheese breads to crescente (kind of like focaccia with diced pancetta) to wild-caught sourdough. I worked for a while as "the loaf maker" at a natural bread bakery. It was one of my favorite jobs ever. I even baked homemade bread for my Italian father-in-law in Bologna - who commented (in Italian - didn't speak a word of English) that he didn't know Americans knew how to make "real bread".

From Serious Eats

Bacon Corn Dog Ice Cream Is the Greatest

OMG - where do I get some? That sounds absolutely decadent!

From Serious Eats

Weekend Book Giveaway: 'Hungry for Paris'

I absolutely adore La Cordonnerie on Rue Foch near the Japanese Quarter. It's worth going to Paris for. One of those tiny places with just 3 people running it (a couple and one waiter) and it's just delightful.

From Recipes

Dinner Tonight: Spaghetti With Oil and Garlic

I make Spaghetti AOP (Aglio, Olio e Peperoncini) almost weekly for my Bolognese husband. It requires VERY good olive oil, the best you can find.

But don't put all the olive oil in the pan. Use a saute pan large enough to hold the spaghetti , but just enough oil to saute the garlic (maybe 1/4 cup?). Add the pepper after the garlic is sauteed and a little salt. When the pasta is al dente, drain it and toss it into the saute pan, get all the garlic and oil and peppers mixed in well, then serve it in bowls. Provide freshly ground salt (optional) and a bottle of EXCELLENT olive oil to drizzle on the pasta just before eating. You don't need herbs or lemon juice - if you've got good olive oil and other ingredients. Some parsley is nice, but lemon juice would just cover the taste of the other ingredients, in my opinion. (My husband shuddered when I mentioned it.)


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From Serious Eats

annaraven answered "Budweiser: 'Clydesdale Fence'" to Which of These Was Your Favorite?

From Serious Eats

annaraven answered "Shepherd's or Cottage Pie " to What's Your Favorite Kind of Savory Pie?

From Serious Eats

annaraven answered "Apple (French, old-fashioned, sour cream, etc.)" to What's Your Favorite Kind of Pie?

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