bessfour’s Profile
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Weekend Book Giveaway: 'Extreme Cuisine'
Lamb's tongue...delicious
Question About Favorites
I don't know the answer to that one...but I am having a problem saving my favorites. When I hit the favorite button nothing happens. Help, SE!
Cook the Book: 'How to Roast a Lamb'
Braised lamb shanks. The very first dish I ever made for Porgy and I remember they were only 79 cents a lb.
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Recent Posts
How long to pan fry boneless center cut pork chops?
Posted by bessfour, September 8, 2009 at 4:51 PM
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Recent Favorites
How to Make Tasty White Castle Stuffing
Posted by Robyn Lee, November 18, 2009 at 6:00 PM
Black Iron Dude, a Blog about Cast Iron Cookware
Posted by Robyn Lee, November 13, 2009 at 11:15 AM
The Burger Lab: The Fake Shack
Posted by J. Kenji Lopez-Alt, October 16, 2009 at 9:30 AM
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Posted by J. Kenji Lopez-Alt, October 2, 2009 at 2:30 PM
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Recent Comments | Response to Comments
Win a Free Organic D'Artagnan Turkey
I'm gonna pimp that Stove Top Turkey Stuffing mix. It's so good and soooooo easy.
Weekend Book Giveaway: 'Extreme Cuisine'
Lamb's tongue...delicious
Question About Favorites
I don't know the answer to that one...but I am having a problem saving my favorites. When I hit the favorite button nothing happens. Help, SE!
Cook the Book: 'How to Roast a Lamb'
Braised lamb shanks. The very first dish I ever made for Porgy and I remember they were only 79 cents a lb.
Menupages.com fixed?
I posted a very negative review on Park Avenue Autumn last October and it never appeared.
Favorite Bagel Fillings/Toppings?
I'm in the lightly toasted, smoked salmon, cream cheese, capers and red onion camp. Has to be served open faced or I'll complain. Oh, and if I'm assembling them at home the cream cheese has to be Philly.
What's Your Favorite Sandwich?
A great triple decker turkey club...lots of mayo for dipping on the side .
Cook the Book: 'New Classic Family Dinners'
Garlic studded pot roast, pureed cauliflower with caramelized onions, butter braised brussel sprouts. In fact, we're having that for dinner Thursday night!
Search It!
I'm trying to search on SE but all I get, usually, is one page that has nothing to do with the subject I was researching. This has been a problem since the "new Improvements" were established on the site. Any ideas?
Lost Pantry Items
Take an inventory ( I know this sounds exhausting) and keep a running list.
That'll take care of duplications and also help you weed out overdue spices, canned goods. It's amazing what gets lost and forgotten in there. I do the same thing with my frrezer.
Toaster Oven Inquiry
Our oven is on its last leg and, because we're in an apartment, don't know when we'll be getting a new one. Because of that we've decided to splurge on the Breville toaster/convection oven @ Williams Sonoma.
We'll have to move a ton of stuff around to make room and probably move the microwave to a cart but I think the ease, energy savings and not heating up the kitchen will make it all worthwhile. A little concerned about the power required...It uses 20 amps. Anyone have any experience with this particular oven?
praise for PBS
Our cable company, Comcast, removed Create from our line-up. Just one more reason for me to hate them.
100 (okay, 50) Things Restaurant Staffers Should Never Do
I applaud # 41. "No problem" is so common a response to a "thank you" today. I know when I first heard it in Bermuda almost 15 years ago I questioned it then.
Also...along the lines of refraining from "Dude" and "the Lady" let's add the overwhelming intro of "Hi Guys, how you doin'?"
I really think this should be required reading for all business owners and sales associates, servers. Nothing should be written in stone but, let's face it GUYS, things are really getting a little too relaxed all over the map.
Shake Shack, Bill's, and RUB: It's Rainin' Smashed Burgers In This Burg
I guess Alan Richman dosen't share everybody's love of the Bill Burger. Don't have the link but it can be found on GQ. Ed, What do you think of his review?
Cook the Book: 'The Pioneer Woman Cooks'
Grub Street, SE. I'm addicted to both.
Tipping
Pre-tax always and if the service is amazing the tip will follow suit.
Girl's Night In --Recipes needed!!
What time should I be there?
Dinner Tonight: Patty Melt
I had my first Patty Melt over 40 years ago at The International House of Pancakes (no, it wasn't yet referred to as IHOP). I've been hooked ever since and whenever I see it on a menu it's a given I'm gonna get it. Don't want to try this at home because it just won't seem as special anymore...even though it may be better.
Saveur Website
I just logged in with no problem...haven't tried to post anything yet, though
Lady M Cake Boutique Cheesecake: The Last Cut Is The Deepest
Hysterical. Thanks for the laugh and the unimplied warning to steer clear (even if Martha does love it).
Cook the Book: The Southern Italian Table
Crostini with sun dried tomatoe marmalade Don't get Arthur on the radio up here anymore...miss him..
Your Clever SE Name
I call Michael Porgy and he calls me Bess.
Fresh Food on TV: Weekend Edition
Thanks Chiff...thought Alex was on tomorrow. I think I can forgive them for taking The Cooking Loft off. Really enjoyed her passion for food.
Cook the Book: Pumpkin Baking
I'm not a big sweet eater but I just about die for Starbuck's pumpkin scones. Everytime I go in I pray they don't have them so I can be "good." But I'm so happy when there's one left.
Fresh Food on TV: Weekend Edition
Where's the new Alex G show on FNTV?
"dinner" vs "supper"
I think it depends on what's served. We have "chicken dinner," "lasagna dinner," "steak dinner," "breakfast for dinner," "chili supper," spaghetti supper," "soup and salad supper." "Lasagna supper" just doesn't sound right.
"dinner" vs "supper"
I have lived in Missouri (St. Louis) all my life. We always called the second meal of the day "Lunch", and the last meal of the day, "Supper". Although Dinner and Supper could be used interchangeably My husband's family did the same thing.. I notice my older siblings are now calling it "dinner" when they invite us over. I have always used the word Supper unless we are going out to a formal meal, then I will call it Dinner.
We have always used the word soda. My uncle used to call it sodie.
Shake Shack, Bill's, and RUB: It's Rainin' Smashed Burgers In This Burg
it's restaurant conglomerate versus restaurant conglomerate here; i can't imagine a burger from the same people as blue water grill would be any good but . . . . i want some of those veggie fries!
Weekend Book Giveaway: 'Extreme Cuisine'
Thanks for participating and congrats to our winners!
LadyFlambe
tina_eats
terplinz
Mike13241
delzey
Please check your email for information on how to claim your book.
Win a Free Organic D'Artagnan Turkey
The Silver Palate's Corn Bread-Sausage Stuffing With Apples, it just looks as if it is something that would be delicious even if there wasn't a 25 pound bird sitting next to it (not that anybody would dare get rid of the bird)
Win a Free Organic D'Artagnan Turkey
Congrats to our winner Josh Baugher, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.
Win a Free Organic D'Artagnan Turkey
As a huge Shepherd's pie/ cottage pie fan I think "Shepherd's Pie, Thanksgiv-ified" is the best use of Thanksgiving leftovers I've seen yet!
Win a Free Organic D'Artagnan Turkey
Brussel sprouts and bacon!
Win a Free Organic D'Artagnan Turkey
Brussel Sprouts and Bacon!
Win a Free Organic D'Artagnan Turkey
hmm… I don't think we are having a turkey this year, but plenty of squashy things.
Win a Free Organic D'Artagnan Turkey
Bittman's bread stuffing.
Win a Free Organic D'Artagnan Turkey
I would love the coca cola ham!!! My kids would love it too!!!
Win a Free Organic D'Artagnan Turkey
I make this all the time, so not sure if it counts as a Thanksgiving recipe, but I am looking forward to having the Sautéed Brussels Sprouts With Bacon!
Win a Free Organic D'Artagnan Turkey
For my first non-vegetarian Thanksgiving in more than a decade: Corn Bread Dressing with Pecans and Bacon!
Win a Free Organic D'Artagnan Turkey
Mmmmm the Pumpkin pie Brulee sounds most yummy to me!!!
Win a Free Organic D'Artagnan Turkey
Corn Bread Dressing with Pecans and Bacon!!!
Win a Free Organic D'Artagnan Turkey
Brulee anything is a winner
Win a Free Organic D'Artagnan Turkey
That's a whole lotta yummy going on- For me I'd take the ever so intriguing Pumpkin Pie Brûlée- such an elegant way to reinvent the crown jewel ingredient of fall desserts! Just sounds (and looks) heavenly.
Win a Free Organic D'Artagnan Turkey
Blue Cheese Pear Quiche!
Win a Free Organic D'Artagnan Turkey
CHIPOTLE MEATBALLS!
Win a Free Organic D'Artagnan Turkey
chipotle meatballs
Win a Free Organic D'Artagnan Turkey
brussels sprouts with bacon for sure--i love those!
Win a Free Organic D'Artagnan Turkey
HONEY BRINED and SMOKED turkey...omg...its like all the good things in one!!
Win a Free Organic D'Artagnan Turkey
Squash tiramisu please!
Win a Free Organic D'Artagnan Turkey
Today, turkey sounds good. I love America's Test Kitchen, so I'll go with Cook's Illustrated's Roasted Brined Turkey.
Recent Posts
How long to pan fry boneless center cut pork chops?
Posted by bessfour, September 8, 2009 at 4:51 PM
In search of: the perfect Tartare Sauce recipe
Posted by bessfour, February 4, 2009 at 5:19 PM
Recent Favorites
How to Make Tasty White Castle Stuffing
Posted by Robyn Lee, November 18, 2009 at 6:00 PM
Black Iron Dude, a Blog about Cast Iron Cookware
Posted by Robyn Lee, November 13, 2009 at 11:15 AM
The Burger Lab: The Fake Shack
Posted by J. Kenji Lopez-Alt, October 16, 2009 at 9:30 AM
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Posted by J. Kenji Lopez-Alt, October 2, 2009 at 2:30 PM
Mix It Up: A la Louisiane at Eleven Madison Park
Posted by Laren Spirer, September 18, 2009 at 2:30 PM
The AHT Guide to Hamburger and Cheeseburger Styles
Posted by Adam Kuban, September 18, 2009 at 9:55 AM
The Secret Ingredient (Harissa): Harissa-Honey Glazed Roasted Salmon
Posted by Kerry Saretsky, September 16, 2009 at 11:30 AM
Food photographers: which lens to get for low light conditions?
Posted by loooren, September 10, 2009 at 9:29 PM
Dinner Tonight: Soy-Marinated Grilled Pork Tenderloin
Posted by Blake Royer, September 3, 2009 at 4:00 PM
Snapshots from Paris: Lobster Sandwiches and Goose Fat Fries at Spring
Posted by Kerry Saretsky, August 30, 2009 at 8:00 PM
Healthy & Delicious: Greek-Style Chickpea Salad
Posted by Kristen Swensson, August 31, 2009 at 10:45 AM
Dinner Tonight: Tarragon Chicken Salad
Posted by Blake Royer, August 27, 2009 at 4:15 PM
Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine
Posted by Nick Kindelsperger, August 24, 2009 at 4:45 PM
Seriously Italian: Onion and Rosemary Confiturra
Posted by Gina DePalma, August 20, 2009 at 8:30 AM
Serious Heat: Moroccan Chermoula, an Underrated Hot Sauce-Marinade-Paste
Posted by Andrea Lynn, August 19, 2009 at 9:00 AM
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
Posted by Carolyn Cope, August 18, 2009 at 8:30 AM
Seriously Asian: The Magic of Miso Marination
Posted by Chichi Wang, August 14, 2009 at 3:00 PM
A Catherine Zeta-Jones-Like Eggplant Burlesque at Taxim in Chicago
Posted by Michael Nagrant, August 13, 2009 at 11:15 AM
The Whole Shebang: Eating Our Way Through the Doughnut Plant's Menu
Posted by Carey Jones, August 6, 2009 at 1:15 PM
Dinner Tonight: Beer-Simmered Italian Sausage Tomato Sauce
Posted by Blake Royer, July 14, 2009 at 5:00 PM
The Pastes of Provence: Know Your Tapenade, Pistou, Aïoli, and More
Posted by Kerry Saretsky, July 13, 2009 at 3:40 PM
French in a Flash: Sliced Steak with Chunky Two-Olive Tapenade
Posted by Kerry Saretsky, July 9, 2009 at 6:00 PM
Lunch and Dinner at Locanda Verde: Just Like Breakfast, Worth a Trip
Posted by Ed Levine, July 7, 2009 at 11:00 PM
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I'm gonna pimp that Stove Top Turkey Stuffing mix. It's so good and soooooo easy.