I have degenerative and chronic diseases that rule most of my life. A few years ago I was bedbound and emaciated, reading food blogs, and learning how to cook and bake got me out of bed (with physical therapy and meds), and now I love all things food.

  • Location: Ohio
  • Favorite foods: Just about anything, bacon, french fries, farmer's market vegetables and fruits, ribeyes, shrimp.
  • Last bite on earth: Start with a great wedge salad and/or brie en croute with apples. I'd love Japanese Steak House grilled steak and shrimp with their sauces, and maybe some bearnaise. Roasted asparagus with balsamic reduction. Twice Baked potato. Pie or cheesecake.

The New Rules of Pasta Salad

@hotnfast I don't believe he's talking about macaroni salad here, but pasta salads that are usually dressed with vinaigrette.

REALLY looking forward to the rest of this series, I'm also in the "can't stand pasta salad" crowd. Last summer my mom thought adding lime oil with raw veggies and Italian seasonings would be delicious, I shudder just thinking of that too potent lime oil aftertaste, blech.

The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking

@bdcbbq King Arthur Flour makes an excellent conversion chart I have bookmarked on my iPad and use frequently.

The Best Way to Mince Garlic

I'm curious about how different microplane blades give different results? I use the "ribbon" grater and my garlic comes out in fine shreds that make dry, light piles. Mine look nothing like the wet puree you've got there.

I also don't think I've gotten the horseradish-like nose hit you describe, so I'm not sure if the moisture makes a big difference, interesting article!

Hey Chef, How Can I Use up Extra Jam?

I love using hot pepper jelly (and butter) as a glaze for carrots, also makes a delicious glaze for salmon, pork, chicken, etc. when mixed with lime juice and cilantro.

Get Into the Holiday Spirit with Mrs. T's Pierogies

Pumpkin pierogies in a browned butter sauce

Why a Y-Peeler is the Best Vegetable Peeler

Ever since I heard about this peeler I've been a convert. I think it's the best peeler ever made & for someone with Muscular dystrophy & neuropathy that greatly affect my hands, I've been brought to tears by other peelers. It's light and removes less flesh than any other peeler I've owned. I've converted quite a few people and thus year with my homemade holiday canning gift bags I've bought 33 peelers to dole out to lucky recipients. Currently 12/3 Kohl's website has the 3-piece for $7.49, that plus one of their many coupons for discounts and free shipping means I paid $1.16 for each peeler.

The rust really only is an issue due to laziness, or being one of those people who must put everything in the dishwasher. Great post!

In the Midwest, Great Bologna Is a Way of Life

This Ohio girl loves this article! I've been eating fried bologna my entire life, my mom cooks it in ketchup...fancy!!

Nice shout outs to Troyers & BSpot, BSpot probably serves the BEST fried bologna I've ever had, Michael Symon also makes his own so the outside gets a great char while inside is nice and juicy.

Win a Copy of 'Downtown Italian'

Spaghetti Bolognese

Win a Copy of 'Marcus Off Duty'

Pressure cooker pulled pork

Win a Copy of 'Heritage'

Fried chicken drizzled with honey

Win a Copy of 'Plenty More'

Modernist Cuisine's Caramelized Carrot Soup

Win a Copy of 'Ovenly'

Jeni's salty caramel ice cream

Win a Copy of 'Eat: The Little Book of Fast Food'

Chipped beef on English muffins, peas or corn on the side.

Win a Copy of 'Huckleberry'

Win a Copy of 'Jamie Oliver's Comfort Food'

Chili or chicken noodle soup

Win a Copy of 'Tacolicious'

Win a Copy of 'The Big-Flavor Grill'

Plenty of salt and other seasonings

Win a Copy of 'Seriously Delish'

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

My grandma's, then mom's, now my potato pancakes.

Win a Copy of 'The Ginger & White Cookbook'

Win a Copy of 'Salad Samurai'

Chopped salad with peppers, cranberries, cucumbers, and pistachios, simple, but delish.

Win a Copy of 'Buvette: The Pleasure of Good Food'

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Homemade chicken noodle soup, especially when feeling sick.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Steaks, pork chops, ribs, all kinds of fruits & veggies

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

Cupcakes filled with buttercream frosting, my mom was filling cupcakes way before it was the cool thing to do!

Oh My Spaghetti Pie

I was bummed SE didn't participate in the Pi Day contest this year, but I wanted to share one of the recipes I posted that I feel is SE-worthy.

I made an Alfredo spaghetti pie, served on a bed of marinara. Almost every time I look at the pics I wish there was a piece in front of me. Hope you enjoy it like we did, and happy belated Pi Day!

I'll link the page in a comment below to make life easier.

Canning question (didn't use enough sugar)

Last night I made 3 batches of Caramel Apple Cider jelly,

The creator of the recipe, Lucy Baker, has a book, Edible DIY, where she also printed this recipe, using regular pectin, whereas the SE recipe uses low sugar pectin. Since regular is what I had, I used it. After canning it was pure liquid, looking again at the print recipe I used 1 cup less sugar than needed for the regular pectin.

The Ball canning guide has remake instructions that add some pectin, and a little sugar. I wonder if I can re-boil adding the cup of water PLUS the Ball adjustments and all will be well?

Or, do I only need to add the sugar and re-boil? Any advice today would be great, thanks!

Scotch for Drambuie

A couple weeks ago SE posted a DIY Drambuie recipe:

My dad enjoys this beverage and I'd like to make him some for his February birthday. I don't know much about Scotch, he's been to Scotland and had some good stuff, but he doesn't drink liquor/liquer too often, so I'm not about to pay more to make it than I could to buy actual Drambuie.

Any ideas on what I could use, and would be available in small town NE Ohio? Thanks.

BK Bacon Sundae--oh yes, I did. Will you?

I basically gave up fast food last year. It wasn't making me feel great, and the quality was just horrendous, getting a disgusting looking and sometimes tasting meal more times than not.

But tonight after an early dinner and grocery shopping near a BK, I recalled the post about bacon sundaes coming out and decided to try it. At $2.59 (Ohio price) it was really good. (Working around the fudge, it's dog approved as well!)

I feared the bacon would be the pre-cooked cardboard version, but it was actually a fairly thick, very crispy piece (2 half pieces I held and dipped into the sundae). I did not get any bacon crumbles as the description read, and wished I had more bacon for the bottom of the bowl.

Overall, it definitely delivered on salty, smoky, and sweet, and IF they can keep the quality up, I'll be enjoying more of these this summer. Fortunately, I need to gain weight, at 510 calories, these should help.

I look forward to hearing about the quality of these at other BK's as well as the other "summer menu" items. The sweet potato fries being the only other item I think I'll try.

Avocados at Subway

I'm normally pretty meh about avocados, I like quacamole but normally don't use them for anything else. Subway (about as gourmet as sandwiches get in small town Ohio) is now trying to promote avocados as a great sandwich topping.

My question is: If you could build a Subway sandwich using avocados, what would you make?

Brie Pumpkin Puffs

My fall take on miniature Brie en Croute, easy to assemble and delicious. A piece of brie, filling of your choice, enclosed in puff pastry shaped like pumpkins, topped with almonds, brushed with an orange-colored egg wash.... More