Ro B.

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Made these with a few slight alterations.... two fillings: one potato, cheese, & bacon, and one sour kraut and bacon. We also pan-fried them in bacon fat to crisp them up at the end. They were AWESOME!!!

Chocolate Peanut Butter Cupcakes

I can't imagine these turning out as perfect as the picture, but I'm tempted to try! Has anyone else succeeded?

Roasted Brussels Sprouts and Shallots With Balsamic Vinegar

@CLcooks maybe your oven temperature is off... They shouldn't have been mushy from 15 minutes.

Am I the only one who doesn't think this is great?

I love fresh mozzerella! especially with a little Italian olive oil and salt on top... mmmmmm

I could see it not tasting so great if the cheese was poor quality.

Next Iron Chef - Favorites??

@ mcwolfe, no SPOILER ALERT? I haven't watched this weeks episode yet! I agree that Spike is kind of a douche but still wanted him to better represent DC none the less.

Large Wood Cutting Boards??

Sorry if this is a double post but it looks like my previous one didn't go through...

From my searching online, the closest thing I've found so far is this -

It is expensive but looks like nice quality. I also saw a much cheaper acrylic board with a lip, but 18x24.

Large Wood Cutting Boards??

I've been doing some searching online and so far this is the closest to what I'm looking for...

Expensive though!

Meatloaf - White Trash? NO WAY!!!!

Meatloaf is one of those things people "think" is gross so they just avoid it. Guests of mine are always pleasantly surprised when I make it! I usually use a recipe from Bobby Flay and it is de-licous.

Dinner Tonight: Tomato, Rice, and Andouille Soup

@Rdour it looks like you only need part of a can from the ingredients list, to equal one cup. I'm sure it wouldn't hurt to add the whole thing!

Drinking the Bottom Shelf: Pumpkin Beer

Sam Adams probably made the "bottom shelf" list because it is pretty inexpensive and always available. That said it is definitely a step (or three) above the other brands. But that's also how I feel about Yuengling... always priced the same as bud-light at the bars but it's way better. (at least on the East Coast it is everywhere)

Anyway I LOVE Pumpkin beer... never tried the Shock Top so I'll have to give that one a try.

San Francisco: A Shroom Burger Served by a Top Chef Alum at Brunch Drunk Love

@ monopod, I have to agree. It's easy to forget how much the quality of ingredients cost & the amount of labor that goes in to making really good food. That sad, it better be REALLY tasty!

Good dips for HOT weather

that white bean-artichoke dip sounds great! I'll try it this weekend :)

Preview: Pioneer Woman's New Food Network Show Premieres This Weekend

@ Lacey - how is she hypocritical? I'm hugely impressed by her lifestyle and all of the work that goes into it. I don't think anything about her is fake! In fact, I feel like her bringing her personal life into the show makes it more authentic.

I remember watching the Thanksgiving Throw-down she did with Bobby Flay and she was actually enjoyable to watch and I liked her recipes. I can't remember who won, but she definitely gave Bobby a run for his money! I'm looking forward to seeing this show.


wow. WOW. I have a much greater appreciate for those who make croissants now. I will definitely not be attempting this recipe anytime soon! I can't believe how complicated it is! I have to say, if I did think I was ready to handle all 22 steps (and had two full days of free time) having some extra photos to better explain the steps would be a big help. Kudos to anyone brave enough to give this a shot.

Dinner Tonight: Sautéed Andouille and Greens With Grits

Made this last night... delicious! I used Chard, and didn't have a red pepper so I used an onion instead. I LOVE cheese grits, can't go wrong with that!

The couponing of America...

In DC the Groupon/Living Social deals are awesome. And the restaurant deals ALWAYS allow you to include alcohol in with the food to reach the total amount of the Groupon. (I end up going over that every time though) We like them because we try places that we never would go to if we were paying the full price. And if it wasn't amazing, at least you got a discount. I always tip on the pre-coupon bill... very poor etiquitte not to, even if you didn't enjoy the food.

I've spoken with a couple business owners, and they all agree that the purpose of doing the deal is to get the advertisement to a lot of people and hopes that they will get return customers. A lot of times they lose money from the deals, but it's their choice and they know ahead of time how many coupons they might sell. (I know Living Social won't set the limit to less than 1200) There's also about a 15-20% rate of people who never use their coupons.

I've used them for other things besides restaurants too... yoga classes, massages, cases of wine, museum memberships, pedicures, organic food share memberships, spray tanning, and on and on... My one tip is to research the restaurant/business reviews before you buy the deal... not all of them are worth it!

I may not always be a repeat customer, but if I enjoyed a certain place I will at least recommend it to others.

Martha Stewart's Boston Cream Pie

Yum... I love Boston Cream Pie but I've never tried to make it. I will have to add this one to my recipe list. 4 oz of chocolate is all you need for the ganache? Seems like such a small amount.

instant noodle eaters...and that sesame oil packet

I always add the oil if there is any... Recently I've been eating YakiSoba bc its microwaveable and I can take it to work. I like adding a little hot chili sauce.

Buttermilk Cappuccino Cake

I never knew buttercream frosting was so complicated! This recipe looks amazing though I might just have to try it...

Still haven't found a store near me that sells cake flour :(

Dinner Tonight: Cheddar Scallion Polenta Croquettes

I made these for breakfast yesterday and they were quite tasty. I read the previous review about the filling tasting bland, so I doubled the cheese and added a little cayenne and smoked paprika. I think the filling could have still used a little extra something - maybe a stronger flavored cheese and some chopped jalapenos. I pan-fried them in the cast iron skillet and they came out crispy on the outside and very creamy on the inside. They were a hit and prettty easy/cheap to make. My reccomendation is to tast the "polenta" mixture before you set it out to cool. If it tastes bland, then yes it will still taste bland once it is fried. Adjust the flavoring to your taste and then you know the final product will be great!

Dinner Tonight: Corn, Tomato, and Potato Curry

I made this last night and it was super tasty. I added some red & green onion too. I didn't have whole cumin seeds so I used powder, and perhaps that may be why I thought the flavor wasn't as bold as I was expecting. (tasted more coconut than anything else) But it went GREAT with rice and spicy lamb kabobs.


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