A recent transplant after living in London, UK for 10 years. Readjusting to American life. Owner of "eating pants."

  • Location: Atlanta, GA
  • Favorite foods: Impossible to narrow down. Suffice it to say, I'll put anything in my mouth once.
  • Last bite on earth: The bloodcake served with a fried egg on top at St. John, London UK.

Snapshots From Turkey: Kenji's Best Bites From Istanbul

Istanbul is quite frankly one of my favorite cities in the world. The food is amazing, the people are friendly and the surroundings are beautiful. You've made my tummy rumble!

White Beans with Ham Hocks - RECIPE

I love the onion idea too. When I make ham hock and bean soup, I'm a stovetop girl, but I'd also suggest a fistful of freshly chopped parsley at the end. There's something about that really lifts the dish.

Giveaway: Win a Sunday Funday Kit from Mrs. T's Pierogies

Carbonara Pierogies all the way. Because the only way you could possibly make a delicious pierogi better would be to add some bacon.

When Breakfast Gets "Weird"

@Dandbuilder: there shouldn't be! Yet apparently me munching on a salad of pickled Japanese vegetables just sent my workmates right over the edge. Jerks. More for me!

How do you like your hummus?

I like mine to have a slightly chunky texture so it has a bit of body. Personally, I also like a light hand with the tahini, but I like to know it's there. I'm a garlic monster, so I'll happily cram it full of the "stinking rose" and a healthy squeeze of fresh lemon juice. To serve, I make a nice little circular well and drizzle with olive oil. If I'm feeling frisky, it gets a little sprinkling of smoked paprika.

I like trying the other varieties (and I'm a huge fan of edamame hummus), but I generally come back to the classic version.

Vegetarian and Gluten-Free?

I haven't done this yet, but I reckon this could be a big winner at a dinner:

Try serving with some nice Indian-style side dishes, such as a pilau rice or chickpea masala, plus some fresh salad or veggies. Bam, you've served an awesome meal with very little effort.

Dinner Tonight?

Total comfort food for a rainy day: spaghetti bolognese.

Work Pot Luck

One of the easiest dishes I make when I'm not sure who's eating is a chana masala, or chickpea curry. It's good hot or cold, and pretty much everyone seems to like it (bonus!)

1 tablespoon olive oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
2 teaspoons paprika
1 teaspoon garam masala
1 15-ounce can of diced tomatoes with the juice
2/3 cup water
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
Juice of 1/2 a lemon
1-2 large handfulls of baby spinach, chopped
1 large handful of cilantro/coriander, chopped

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice. Add spinach and cilantro, saving a little bit of cilantro to sprinkle on top at the end. Cook until spinach is wilted. Chow down.

Eating Well When You're Broke

This is all amazing advice. I've already started down the baking my own bread path, which is great. The only thing I haven't been able to perfect is my own pitas, but I'm looking into that. The protein suggestions are particularly helpful, as I wasn't sure where to start with that.

It Appears I Have A Metric Ton of Leftover Stuffing

People, you are a true culinary wonder to behold. What would I do without you?

Party of 15: Appetizers

So much inspiration on one timeline! Love the suggestions. Think I may go with Mr. Nick's idea for an antipasto platter. That way, there's something for everyone.

A big cheers to all!

I Admit It: I Made Too Much Chili

I owe you all a big bowl of chili. Thank you so much!!

Going Pescatarian in effort to drop LDL....

Just saw you're cutting out dairy too! Try this recipe for for a vegan mayo... I made it once for a vegan friend coming over and it was actually really yummy.

Going Pescatarian in effort to drop LDL....

I've actually used a spoonful or two of yoghurt for a simple, canned tuna fish salad (which I eat in large leaves of lettuce as a wrap). Some seasoning combos I've used include finely chopped preserved lemon, chili, grated ginger and a smidgen of turmeric; salt-free Cajun seasoning with a little extra hot sauce; and fresh dill, finely chopped cucumber and fresh mint. Mix it up a bit -- it really works!

Dining suggestion in or near The Loop?

I'm with you on Girl and the Goat. Absolutely lovely food and a nice atmosphere.

any good goat recipes out there?

I side with the Jamaican side of things when it comes to goat. There was a fabulous Jamaican take-out place I lived near in London that did a wickedly spicy goat curry. This recipe is the closest I've come to re-creating it: tender, falling off the bone goat, spicy sauce, soft potatoes, super filling and tummy-rubbing. Good luck:

What's Your Favorite Hot Dog Topping?

Frankly (haha!) it's tough to top a Chicago-style "dawg." Mustard, dill pickle, chopped onions, tomatoes, cucumbers, celery salt, neon relish and sport peppers,

Monopoly at McD's

I used to know a homeless guy in London who would sit in McDonald's with his coffee and when people were done with their meals, he'd offer to throw away their stuff. He'd take all the Monopoly pieces off their stuff before throwing it away. He said he only really won food, but it kept him and his friend fed for a little while.

Jungle Curry?

GretchinF: I do it every single time. It's an affliction, the same way I can't help but sing "Nacho Man" to the tune of "Macho Man" every time I eat them.

Jungle Curry?

You are a doll, Littauer! Thanks!

Favorite Chicago Deep Dish Pizza?

Are you aware that you've started a debate that may end in bloodshed?

PS: For stuffed: Giordano's all the way. Deep dish: Malnati's.

What Are You Having For Dinner?

There's been some good inspiration here. Particularly the 7-11 dogs and the can of Blatz.

The Return of the Twinkie!

Will Twinkee The Kid be making an appearance?

Where to eat? Eastern / Southern Road Trip

Oh and for breakfast in Atlanta, don't miss The Silver Skillet on 14th Street. Ham, red-eye gravy and grits is the not to miss dish.

Where to eat? Eastern / Southern Road Trip

For dinner in Atlanta, I wholeheartedly suggest South City Kitchen in Midtown. I adore their food -- good old fashioned home cooking. My faves are the fried chicken and the she-crab soup. Yummy!

When Breakfast Gets "Weird"

Though I'm now a laugh-in-the-face-of-paychecks freelancer, I used to regularly "desk dine" with my breakfast when I worked in an office. When it comes to breakfast, I'm less likely to go the egg or oatmeal route, instead opting for a well-made bowl of leftover pho, some miso, a bunch of marinated veggies or even last night's dinner. My co-workers thought this was deeply strange.

Does anybody else regularly walk this so-called strange path? What's your weapon of choice at breakfast?

Eating Well When You're Broke

OK, I admit it. My post-holiday bank account is hurting. In fact, it's not even speaking to me after what I put it through. In short, it's looking like an extremely lean January.

I've got a basic repertoire of cheaper-to-eat dishes, but I'm looking to expand it. We do eat meat, but eat veggie quite a lot as well. Basically, I'm all ears, Serious Eaters. Help!

Breaking Bad Eats

I admit it. I'm a Breaking Bad addict. The last episode tonight is hurting my heart like a bad boyfriend. However, a girl's gotta eat.

I'm making Los Pollos Hermanos style spicy, crispy chicken with fries and coleslaw. For dessert, there will be bright blue rock candy. What are you all making?

I can almost taste the meth...

Party of 15: Appetizers

OK, Serious Eaters... I'm going to a party and I want to take some easy appetizers. Must be ok for an audience of ages 10-70. Peanut allergies abound and there's probably limited oven space.

The only other wrinkle is there are a lot of fish haters in the audience (I know... horrifying) so steer clear of that. Anybody have some excellent ideas?

I Admit It: I Made Too Much Chili

When it comes to chili, I am totally incapable of making less than enough to feed a small army. I have no idea why this is.

Of course, I freeze several bags for the future, but I still have some leftover and I'm looking for some creative ideas on how to use it up (other than just eating it as is). This is a lovely, chunky chipotle steak chili, if that matters.

OK, gang -- blow my mind.

Fine dining in Austin / San Antonio?

Hey all -- I've got a friend who's looking for fine dining restaurants in either Austin or San Antonio, TX. He's thinking a Euro/French direction, but open to suggestions. What say you, all-knowing foodies?

Leftover Mashed Potato Pancakes

My dad says his grandmother used to use leftover mashed potato to make the most delicious pancakes. Apparently she would fry them and they'd be crispy on the outside and soft in the middle. I've had no luck replicating these. Anyone have any bright ideas on how to achieve this? Mine mostly fall apart and turn into a giant mess.

Your Favorite Slut Food

Admit it. Every once in awhile, you have to give in to your darkest, fast-food desires. You know it's wrong, but you can't help yourself. For me, it's the Taco Bell Meximelt. I know it's crap, but I cannot stay away. What's yours?

Jungle Curry?

I am on a quest. My husband loves Thai jungle curry. Although he won't admit it, there is a possibility he might love it more than me. That's fair -- it's delicious. I'd like to make this from scratch and I've got an amazing market near me full of fresh Thai ingredients... so who here has the best authentic recipe?

Please be aware that my husband is something of an extreme chili masochist, so extra points will be awarded for making it "Thai hot."

Thanks in advance for any advice!

Traditional Morcilla vs. UK/Irish-style Black Pudding

Headed out to a lovely British owned pub in town the other day, as I had heard they had a full fry-up on their menu. For the uninitiated, this essentially means a meat-feast of artery-clogging wonder (including bacon, sausage, black and/or white pudding), grilled mushrooms, fried eggs, beans and toast. Hell, if you're in some parts of the UK, they throw a fried slice of bread on top. It's a glorious thing. I zeroed in on the black pudding, as I'm a huge fan and it's so hard to get here in the USA.

While the breakfast was just strictly OK, the black pudding turned out to be more of a morcilla than the oaty, bloody goodness of a black pudding. Now, I'm never opposed to pork blood of any variety, but this was undercooked morcilla, which frankly has the consistency of meat play-doh.

Not wanting to give up hope, I've brought this home and I intend to grill the hell out of it. What I'm wondering is does anyone have any tips for getting morcilla nice and crispy? Should I cut it small? Slice it? I've never really cooked with it before. Help!

Tipping & Bad Service: What's Your Policy?

As there's recently been a discussion on what's appropriate to tip your pizza delivery guy, it got me to thinking about how people handle tipping when the service is genuinely bad.

I've worked in restaurants (both on the line, in management and also as a server/bartender) so I tend to be a bit sensitive towards my hard-working brethren. There have only been a few times where I felt forced to live a small tip due to genuninely bad service, but I always made sure the server knew why or involved a manager.

So, do you have a policy for dealing with this? Have you ever left nothing as a tip?

Boneless Skinless Chicken Breasts

I'm normally a skin-on, bone in thigh girl when it comes to chicken. I just find them better to cook and jucier and more delicious to eat. My better half brought home some boneless, skinless chicken breasts because they were on sale. I find they just generally turn out so dry and not very tasty -- what recipe would change my mind?

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