Get to Know a Serious Eater.

bessfour's Profile

Website:

Location:

About:

Favorite foods:

Last bite on earth:

The Ten Most Recent Posts By bessfour

From Talk

Kitchen timers

Believe it or not I'm on my third kitchen timer in less than three months. Is it too much to ask that a timer counts down accurately, sounds an alarm that you can actually hear from 2 feet away, turns off when you want it to and maybe, just maybe, fall off the fridge due to a lousy magnet?

I turn to the SE community to help me figure this one out. What are your favorite kitchen timers and why? Thanks.

From Talk

What side is your bread mayo'd on

I've noticed two posts on here today about mayonnaise or miracle whip...so let me ask you: When you're spreading anything on your bread for sandwiches (excluding buttered bread exteriors for grilled things) do you spread the interior bottom only, top only or both? I do both--because it tastes sooooo good.

From Talk

Paula Deen's jewelry

When Paula remarried she commented that her new husband would kill her if he caught her cooking with her rings on.. Well, now she's cooking with at least fifteen carats (non-edible) which brings me to the subject: Do you cook with your jewelry (especially rings) on? Mine come off as soon as I hit the door.

From Talk

Skyr yogurt

Anyone tried it? Whaddya think?

From Talk

Roasted Eggplant Salad

Needs a really good recipe for eggplant salad...any ideas?

From Talk

In a ruffle about truffle salt

Can't decide whether or not to buy this salt I saw at Whole Foods today.
Should I (it was $12.95) and why?

From Talk

Does anyone miss Escargot?

I yearn for the long lost days when restaurants served Escargot peeking out of their little shells inviting the challenge and theater of using that special little fork to remove and savor them (remember the scene in Pretty Woman?). With the return of true haute French cuisine I hope this classic will return. What long, lost traditions of fine dining do you most miss?

From Talk

Clueless with Fennel

Any ideas for side dish using this great smelling root veggie and what to serve it with? Thinking more fish, chicken rather than beef. Thanks.

From Talk

Free coffee!

Anybody take advantage of the free new brew from Starbucks today and, if so, what did you think of the new Pike's Place roast? One reviewer likened it to the Duncan Donuts house blend. OUCH.

From Talk

Smoked Paprika

A new Penzey's just opened here in West Hartford and it is amazing. Among the 300 other items I purchased was smoked paprika. I've checked for uses on the web but I thought I'd turn this subject over to my Serious Eats comrades. When and how do you use it? Recipes appreciated.

The Ten Most Recent Comments By bessfour

From A Hamburger Today

Topeka, Kansas: Bobo's Drive-In on Guy Fieri's 'Diners, Drive-Ins, and Dives'

Yeah, Guy can sometimes be a little over the top, but his enthusiasm is infectious and keeps the show fast paced. Don't think it woulld be the success it is without him.

From Required Eating

Cook the Book: Wine Bar Food

Not a big fan but it's usually great with fried or rich foods.

From Recipes

Dinner Tonight: Pork Chops with Mustard and Sour Cream Sauce

How thick are the chops? Looks yummy.

From Talk

Anyone been to a Ruth's Chris?

I have been to Ruths Chris four times and each time I've been totally un-impressed. Their steaks are less than memorable and their service is what one would expect from a high end(?) steak-house. Nothing more, nothing less. I do not understand why people in the Hartford area here RAVE about it.

Even Mortons service was a wow compared to RC though their steaks were less than memorable, also.

PETER LUGER...WHERE ARE YOU??????

From Recipes

Dinner Tonight: Cauliflower Purée

I make a cauliflower mash with heavy cream, butter and caramelized onions. Steam the cauliflower until tender, dump it in a saucepan, add the other ingredients and buzz it with your immersion blender. You can really control the texture here and I've had it stand up to steaks and braises. Needs plenty of salt & pepper.

From Required Eating

Wow: 100,000 Comments and Counting!

I second that, Chiff0nade and SE. This sight is the highlight of my day.

From Required Eating

Peanut Butter and Jelly: A Serious Eats Special Report

I keep tellin you guys...Jif, Hellman's, Romaine lettuce on rye. Someone once dared me to try it and I've never been the same.

From Required Eating

Photo of the Day: Canine Prewash Cycle

This is priceless and disturbingly adorable. Ed, you've got a great life!!!

From Talk

Whatever happened to?

Amy is (maybe) talented but BORING.

From Talk

Kitchen timers

Well, I found a great timer today at a hardware store. It's by West Bend and counts down in seconds, minutes, hours...has a stop watch, a strong magnetic backing, large digital display and a loud alarm.

Wish me luck with this one and thanks for all your great suggestions. I'll let you know how it works out.

Responses to Comments by bessfour

From Required Eating

Cook the Book: Wine Bar Food

Oysters are ideal, but I'll settle for almost anything: last time it was antipasti, next time it could be grilled fish -- who knows? It's a not-too-decadent indulgence to break out a bottle of something with bubbles for no good reason every now and then...the world needs more bubbles!

From Required Eating

Cook the Book: Wine Bar Food

OYSTERS, CAVIER, CHESSE... WELL ANYTHING THATS EDIBLE AS LONG AS I HAVE CHAMPAGNE

From Required Eating

Cook the Book: Wine Bar Food

From Required Eating

Cook the Book: Wine Bar Food

Luv cheese and crackers

From Required Eating

Cook the Book: Wine Bar Food

Cream puffs!

From Required Eating

Cook the Book: Wine Bar Food

more champagne

From Required Eating

Cook the Book: Wine Bar Food

A flute of Champagne with pomme frite (it must be fried to perfection) with an anchovy mayonaise to dip into.

From Required Eating

Cook the Book: Wine Bar Food

Smoked salmon.

From Required Eating

Cook the Book: Wine Bar Food

Strawberries. Word up.

From A Hamburger Today

Topeka, Kansas: Bobo's Drive-In on Guy Fieri's 'Diners, Drive-Ins, and Dives'

@SpandTex Pants: LOL