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Meat Lite: Potato and Sausage Pizza
This sounds yummy - and timely for me. Henry's Farmers Market had 10 lb of potatoes on sale this week for $1.97, so I'm definitely up for some new tater recipes. I just happen to have an extra link of hot sausage laying around too.
I'm with you, I tend to be suspicious of wacked-out pizza toppings, but I'll eat them anyway. I usually end up loving them.
*turns into old lady English teacher* I think you mean "case in point". *tiptoes out* :-)
Cook the Book: Mashed Potatoes, Finally Revealed
These sound really good. But I actually like lumpy mashed potatoes, so for a weekday dinner, I just smash 'em up with my trusty wire crusher thingy. This would be good for a special dinner though. Nothing like creamy rich taters.
Video: Mr. Bean Makes a Sandwich
@ HeartofGlass - you are so right!
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Recent Comments | Response to Comments
Cook the Book: 'Simple Fresh Southern'
Dressing and Cumberland cranberry sauce.
Meat Lite: Potato and Sausage Pizza
This sounds yummy - and timely for me. Henry's Farmers Market had 10 lb of potatoes on sale this week for $1.97, so I'm definitely up for some new tater recipes. I just happen to have an extra link of hot sausage laying around too.
I'm with you, I tend to be suspicious of wacked-out pizza toppings, but I'll eat them anyway. I usually end up loving them.
*turns into old lady English teacher* I think you mean "case in point". *tiptoes out* :-)
Cook the Book: Mashed Potatoes, Finally Revealed
These sound really good. But I actually like lumpy mashed potatoes, so for a weekday dinner, I just smash 'em up with my trusty wire crusher thingy. This would be good for a special dinner though. Nothing like creamy rich taters.
Video: Mr. Bean Makes a Sandwich
@ HeartofGlass - you are so right!
Seriously Meatless: Grilled Romaine Hearts with Rustic Olive Dressing
The husband makes this for me and I love it. Oh well, to each his own.
How to Make Ghostly Eggs
I'm so doing this to surprise my husband! Very cute and simple.
Critic-Turned-Cook Finds Critical Eating Habit Hard to Break
I'll give a restaurant more than one shot if, for instance, it's new, or if the food was so-so but the service was excellent, or vice versa. One of my favorite places was not great the first time, but has gotten through it's "hot new place" growing pains because the crew and the chef really care about the food and the experience. If it's obviously a "we're the bomb and if you don't agree, don't let the door hit you" joint, it's a one shot deal for me.
Sous-Vide Cooking with Heston Blumenthal
I was just asking my husband yesterday when he thought a home version of sv would hit the stores. It's interesting...I wish I could just rent one for a couple of weeks to try it out.
@simon - I hear you about the proliferation of fermenting/pickling/curing regulations, but keep in mind...10,000 years ago there were fewer lawyers, too!! :-)
Stupid to Make Homemade Halloween Treats?
I love to make homemade treats, but adults appreciate (and actually eat) them - kids, not so much. I agree with mr. guy above, kids want candy from the store, and anything homemade will just get thrown out, either onto your driveway or by the parents at home. Make something nice and take it to work or have friends over to enjoy it. Give the kids the junky stuff they love, and save yourself the work and $$$!
Serious Cocktails: The Gin Boomlet
For everyday G&T's, martinis and gimlets I drink Bombay Sapphire. I also like Hendrick's, Plymouth and Cascade Mountain. All very different. I got some Aviation, but was a bit disappointed. It's good but not a fave. Then again, I'm with hungrychristel, I wouldn't turn down any of the choices mentioned here.
jftz, I can't agree completely with you but I think I understand where you're coming from. When a spirit gets popular, everyone jumps on the bandwagon. Hendrick's cucumber and rose is about as "untraditional" as I want to get with my gin. I hope we're not one marketing campaign away from blueberry and pomegranate gins flooding the local BevMo.
Wow. London Secret Restaurant Doing 9/11 Menu
@marmitelover
Our comments are vicious and over the top? You really don't get it, do you? Famous photographs from wars are meant to illustrate the horror and suffering of the situation and are not typically used TO ADVERTISE A STUPID SUPPER CLUB! Your use of this image to pimp a dinner is akin to using pictures of the ovens at Auschwitz to advertise a new pizza place, or pictures of Daniel Pearl to promote a line of kitchen knives.
The rest of your rationalizations are so childish and clueless (Now you Americans know what it feels like! Oh, and some of you contributed to terrorists too!!) that they don't deserve further attention. And neither do you.
Wow. London Secret Restaurant Doing 9/11 Menu
@msmarmitelover
I DID read your entire post on this subject before my first comment, as well as your pitiful excuses/defenses here. JMO, but it's really crass to use the picture of a man who had to choose between dying in an inferno or dying by hitting the pavement after falling 107 stories to illustrate the opening of your new "supper club".
He is someone's son, someone's friend, perhaps someone's husband and father as well. Your whole concept is monumentally stupid and inappropriate. Your lack of compassion is astounding.
Enjoy your opening night. Really. Don't let any pesky thoughts of how you're exploiting the misery of others spoil your good time.
Wow. London Secret Restaurant Doing 9/11 Menu
I have a ridiculously dark and morbid sense of humor, and all I can say is, wow, how inappropriate. I could get behind the idea of the dinner and the menu, but that picture...seriously? I can't wait to see what they have planned for Pol Pot's birthday.
I thought we Americans had the corner on being crass and socially inept.
Do Gals Eat Less When Guys Are Around?
Actually, I'm the one who orders the 1/2 lb. bacon cheeseburger with fried egg on top and then laughs when all the guys around me look at my plate with open envy. I've had complete strangers tell me "I love that you ordered that and ate it all!" (burger with pepper jack, onion and grilled jalapeno slices and a glass of Chimay Tripel, this past Monday evening). Something about a petite woman who enjoys her red meat and doesn't care who knows it?
Serious Cocktails: The Dark 'n' Stormy Showdown of 2009
How in the world would you enforce that trademark? Every liquor company has recipes on their website - are all of those going to be trademarked too? Will bars be required to use only Smirnoff when I order a Screwdriver? Will the bartender have to refuse if I ask for a "Screwdriver but with Hangar One instead of Smirnoff"? I suppose I'd have to ask for "orange juice with Hangar One vodka" and hope no cops are around.
Omitting Soda Pop
I love soda of all kinds and love carbonation! I used to drink 3-4 a day, diet Mountain Dew Red was a favorite. Also love coffee and caffeine.
Now that I'm an old lady with osteoporosis (and I'm NOT blaming soda for that, the evidence is still far from conclusive), my doc suggested cutting out sodas, especially the ones with phosphoric acid. Again, nothing's been proven but as she said, what could it hurt? I like the carbonation as much as the taste, so switching to fizzy mineral water was easy. More expensive, but easy enough.
A couple of months ago lorelei76 posted about her new SodaStream, and I bought one immediately. It's great! Small footprint, no cords, super simple to operate! Now I can make any flavor of soda I want. The SodaStream flavors aren't very good, but it's easy enough to find something you like at the store or just use pieces of fruit in it, or even cucumbers. (Thanks for the great suggestion, lorelei76!!)
Anyway, everything in moderation. I also love red wine, but if I drink a bottle every day, well, it's not going to be good. I hate to see perfectly good foods vilified because a segment of the population overindulges in it. As many have pointed out, foods that used to be considered treats are now daily fare.
Does anyone here remember way back when drinking a soda in the morning was considered a very strange thing to do? Now it's as normal as coffee. I can't say that I haven't done it - diet Mountain Dew Red, remember?
Watch It with Us: 'The Next Food Network Star' Season 5 Finale
itsworthalook said: "What amuses me is, they are marketing her as "mom" but here she is leaving her four very young children to "work" half way across the United States! If she's really interested in "helping" women, she should stay home and raise her family!"
Men get career opportunities and move their families to new places all the time. If Jeffrey had won, we'd all assume that he'd manage his family obligations appropriately, in fact, it wouldn't even be a topic of conversation. So it's also reasonable to figure that Melissa's children won't be eating plaster and playing with matches because she's on a television show.
Chances are that FN has on site child care - a lot of large corporations do. My company has it and it's excellent. The children love it and parents can visit whenever they want.
I didn't really care who won the contest - so far I'm not particularly impressed with FN's development of their contest winners, except for Dan and Steve, the first season winners. Unfortunately, they aren't on anymore (except the occasional 4 am rerun), but I watched them and have several of their recipes in my standard rotation. The only one I ever see on FN is Guy, and I don't watch DDD or Big Bite. What ever happened to Aaron?
Macarons should be the new cupcakes
I still like cupcakes, although I wouldn't turn down a macaron or a whoopie pie, either. We hear a lot about how passe cupcakes are, but whenever I show up with a plateful, folks are all over them.
Watch It with Us: 'Top Chef Masters' Ep. 7: Let the Competition Begin
"Chiarello and Bayless should just smooch and get it over with."
TFF bruisedbuddha, I was thinking the same thing. They would be so cute together. (NOT being sarcastic either, they totally would!)
Dinner Tonight: Red Cabbage Salad with Braeburn Apples and Spiced Pecans
I was looking at the red cabbage in my veg drawer last night and thinking that I need to find a nice summer recipe for it. Thanks for reading my mind!
Serious Heat: Padma Spices Things Up With Chili Honey Butter
I put a finely chopped chipotle or two, and a bit of the adobo sauce, into Greek yogurt. Makes a good sandwich spread, sauce for fish tacos, or even a dipping sauce for steamed artichokes.
Threadless T-Shirt Giveaway: A Piece of Cake
Any cake is good cake.
Snapshots from the South of France: Rustic Macarons
I don't usually read the author's name before I read the article, but I wasn't two sentences into this before I knew who had authored it.
Kerry, your writing makes me smile. Thanks.
Threadless T-Shirt Giveaway: Lemon Aid
My lemon tree goes nuts every summer and nothing's better than fresh-squeezed. I usually add basil, mint, lavender or another summery herb to the syrup mixture. Yum!
In Genius Snack Ideas: Frosting On Saltines
I must have had a deprived childhood - I've never heard of frosting on saltines or nutella on tortilla chips, but both sound yum!!
Stoner eats, LOL.
Cook the Book: 'Simple Fresh Southern'
Mom's and Grandma's Stuffing!
Cook the Book: 'Simple Fresh Southern'
Mashed potatos and gravy, just not Thanksgiving without this side.
Cook the Book: Mashed Potatoes, Finally Revealed
I like to add cooked carrots to my mashed potatoes. I mash them all together. My potatoes never come out the same, some times smooth, some times a bit lumpy, but either way I think they are tasty.
Jonell Elder
http://jonellelder.younglivingcircle.com
Cook the Book: 'Simple Fresh Southern'
Impossible to have just one, so the two would be cornbread dressing and Emmitt Smith's Sweet Potatoe Casserole.
Cook the Book: Mashed Potatoes, Finally Revealed
As Harold McGee points out in "On Food and Cooking"
Quote: Waxy potatoes require more mashing to obtain a smooth texture, exude more gelated starch, and don't absorb enrichment as easily. The classic French pommes purees, pureed potatoes, are made from waxy potatoes, pieces of which are pushed through a fine sieve or food mill and then worked hard - to the point of having what an eminent French cookbook writer, Mme Ste-Ange, called a "dead arm" - first alone and then with butter, to incorporate air and obtain the lightness of whipped cream. American recipes take a more gentle approach, sieving mealy varieties and carefully stirring in liquid and fat to avoid excessive cell damage, starch release, and glueyness. End quote.
I gotta be real here. For the home cook, the dead arm thing is a pretty good deterrent. After making mashed potatoes professionally for the last decade, all I can add are the following insights; keep everything hot (potatoes, cream-butter), a food mill is nice if you have one but you can still get great results without one, if you want to use a potato masher go ahead, but then use a good strong wire whisk to incorporate the dairy. The potatoes mashers do just that. They pretty much suck at incorporating liquid and adding lightness.
Cook the Book: 'Simple Fresh Southern'
I love sweet potatoes!
Cook the Book: 'Simple Fresh Southern'
Cornbread stuffing with cranberry sauce! LOVE it!
Cook the Book: 'Simple Fresh Southern'
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Cook the Book: 'Simple Fresh Southern'
My favorite is creamy mashed potatoes
Cook the Book: 'Simple Fresh Southern'
sweet potatoes
Cook the Book: 'Simple Fresh Southern'
Homemade stuffing with sausages.
Cook the Book: 'Simple Fresh Southern'
My favorite side is homemade stuffing. Yummy!!
Cook the Book: 'Simple Fresh Southern'
Stuffing, stuffing, stuffing. Love stuffing. Unless you count pie as a side.
Cook the Book: 'Simple Fresh Southern'
My favorite "side" is the nut bread that my mother used to make for her entire married life. She found the recipe in a newspaper in 1948. It is chock-full of walnuts! Thanks!
Cook the Book: 'Simple Fresh Southern'
stuffing and any kind of vegetable!
Cook the Book: 'Simple Fresh Southern'
My favorite side is green bean casserole... geez will my boyfriends family have this? Eeek!
Cook the Book: 'Simple Fresh Southern'
wild mushroom stuffing
Cook the Book: 'Simple Fresh Southern'
the gravy, we make ours with lots of giblets and sliced hard boiled eggs
Cook the Book: 'Simple Fresh Southern'
Mashed Potatoes is my favorite. garrettsambo@aol.com
Cook the Book: 'Simple Fresh Southern'
Mashed potatoes and gravy :)
Cook the Book: 'Simple Fresh Southern'
My fav side is the wonderful tasting cranberry sauce
Cook the Book: 'Simple Fresh Southern'
Cranberry sauce
Cook the Book: 'Simple Fresh Southern'
I love the sweet potatoes topped with toasted marshmallows.
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Dressing and Cumberland cranberry sauce.