bessfour’s Profile
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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!
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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
See more posts by bessfour »
Recent Favorites
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
See more favorites by bessfour »
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Recent Comments | Response to Comments
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?
Fresh Food on TV: Weekend Edition
Alas...our PBS affiliates up here in Ct. don't seem to want to televise these new, great shows with Ruth and Eric. How I miss channel 13.
Does one need a microwave?
Even though I never felt I really needed a microwave i find I'm using it more and more for re-heating, softening, melting, cooking a fast sweet potatoe, making a quick oatmeal and all that other stuff we could handle on our conventional cooktops or ovens. BUT...the convenience and speed really appeals to me. What doesn't appeal is the footprint these ovens occupy on the counter (and no, I'm not gonna wall mount it). Wish I could switch my biggie for a mini micro.
Save Prime Burger, A Burger Shop With Real Character
Haven't been here in almost 20 years...whenever we went to Saks we always stopped off there for a great burger.
What's The Better Name: Muffy or Bogel?
Muffy rhymes with Buffy...both names should be outlawed as far as food is concerned, or for that matter, as far as anything else is concerned.
Cook the Book: 'New Classic Family Dinners'
Mom's homemade lasagna, bread, and apple pie.
What's Your Favorite Sandwich?
The roast beef at Manny's Deli in Chicago. I get it extra rare on an onion roll that is SOAKED in roast beef juice. The potato pancake and pickle on the side aren't too shabby either.
Cook the Book: 'New Classic Family Dinners'
Coming from a Turkish household, my favorite family dinner is mercimek çorbasi (lentil soup) with köfte (ground beef/meatball-like patties), domatesli pilav (tomato rice), and yogurt.
Cook the Book: 'New Classic Family Dinners'
Favorite family dinner would have to be my childhood birthday meal of Earl Abel's fried chicken and black bottom pie.
Cook the Book: 'New Classic Family Dinners'
Sauerbraten and homemade sides.
Cook the Book: 'New Classic Family Dinners'
Really anything, as long as it's accompanied by family and laughter. We often have shrimp scampi in the summer and a roast with Yorkshire Pudding in the winter....mmm.... :)
Cook the Book: 'New Classic Family Dinners'
Our favorite family dinner is Homemade Lasagna with a green salad and homemade yeast rolls.
Thank you so much for the chance to win.
Cook the Book: 'New Classic Family Dinners'
spaghetti and meatballs
Cook the Book: 'New Classic Family Dinners'
We called it "chicken and glop", but it was chicken and rice. How did my mother put up with us?
Cook the Book: 'New Classic Family Dinners'
It depends on the weather for me, but at this time of year it's roast chicken, mashed potatoes, peas (homegrown, please; frozen peas from the store are inevitably overripe), green salad, and pie.
Cook the Book: 'New Classic Family Dinners'
meatloaf and mashed potatoes!
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner would have to be posole. We have it every christmas eve with fresh tamales and it is sooo good.
Cook the Book: 'New Classic Family Dinners'
Gosh, my favorite family dinner!? That's hard . My family is full of great cooks so I guess it has more to do with the atmosphere. So then I would have to go with Christmas eve dinner. 14 cousins plus 16 Aunts and Uncles all eating and drinking and being merry. Usually there's a goose (which doesn't hurt) and floating islands for desert. super yummm, it warms my heart just to think about it.
Cook the Book: 'New Classic Family Dinners'
ribs. lasagna. soup. anything my mom makes
Cook the Book: 'New Classic Family Dinners'
Our favorite comfort food is mapo tofu - spicy and warming - over rice with some sauteed greens. Something about one bowl foods you can hold in your hand do it for us...
Cook the Book: 'New Classic Family Dinners'
Pasta with meat sauce and bread!
createdbydiane.blogspot.com
Cook the Book: 'New Classic Family Dinners'
Boring but comforting - an overly stuffed tuna salad sandwich, on wonderful crusty rye bread, a slight smear of mayo, crisp iceberg lettuce, juicy tomato, cut in half please.
Cook the Book: 'New Classic Family Dinners'
Irish Coddle. A big pot, almost stew but with not quite enough liquid, of potatoes, bacon, sausage and onion. Gets you fattened up for hibernation season.
Cook the Book: 'New Classic Family Dinners'
barbeque salmon and broccoli slaw, mom's favorite summer specialty
Cook the Book: 'New Classic Family Dinners'
One of my favorite family meals is banh xeo. They're savory, yellow crepes and having all sorts of people in my family through marriage, some being born in Vietnam, some being born here, etc., my mom gets a lot of different requests as to what to put in them. First she makes the vegetarian kind for those folks then regular Americanized ones then the hardcore ones.
Cook the Book: 'New Classic Family Dinners'
(I posted this in the wrong place earlier today--so this is a "re"post!) A general comment about all the "Cook the Book" posts and recipes: The publishers are very smart to provide five free copies to SE because your write-ups have caused me to go online and buy many many cookbooks that I never would have known about otherwise! Sometimes I enter the giveaway with a comment, but I know my chances of winning are slim, so I go ahead and order the book in a frenzy of impatience. The Mark Peel cookbook is an example; it will be winging its way to me today because I love the cover photo and the recipes for green bean salad and mashed potatoes--and I can't wait to receive it! This has been true for several other cookbooks, too. (One time I actually won the cookbook in the SE giveaway, and had to give that second copy to my son. He was Seriously Happy!)
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner that I make for my roomies is pulled pork sandwiches! Maybe a side of spicy thai cole slaw.
Cook the Book: 'New Classic Family Dinners'
Homemade pizza! Usually 3 different varieties... last time it was alfredo sauce, fresh mozz, marinated artichoke hearts, baby spinach, leftover grilled chicken; marinara, fresh mozz, diced fresh pineapple, julienned canadian bacon, and oregano; and marinara, shredded mozz, and pepperoni for the kids. Everyone gets to help and everyone gets what they want. Then a big caesar salad w/homemade croutons and dressing.
Cook the Book: 'New Classic Family Dinners'
fried chicken & mashed potatoes!
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
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
Kids Can Make Dumplings More Slowly with Bandai's Gyoza Maker
Posted by Robyn Lee, July 3, 2009 at 7:00 PM
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I posted a very negative review on Park Avenue Autumn last October and it never appeared.