Profile

bobcatsteph3

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.

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!

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Chicken noodle soup

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

My dad's fav toppings are pepperoni, mushrooms, red onions, and banana peppers

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Brisket and burnt ends

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Best wishes for fantastic travels and a wonderful life Robyn. I'm going to miss your doodles as much as everyone else! Your writing isn't half-bad either ;-)

A Love Letter to Ohio's Chocolaty, Peanut Buttery Buckeye Candy

Ann Arbor is a whore! Lol I'm an OU alum, but bleed Scarlet & Gray. I serve my Malley's chocolate buckeyes on my Buckeye Pie! http://www.thekitchn.com/thekitchn/best-pie-bakeoff-2008/buckeye-pie-best-pie-bakeoff-2008-entry-18-069631

Thanks for the Ohio love! O-H!

Gadgets: Get Your Garnish on With the Mastrad Spiral Veggie Slicer

Thanks, I think if it's large enough to fit in my palm and I don't just have to use my fingers to twist I might be able to use it. At this price point I can just give it to a family member if I can't do it.

Gadgets: Get Your Garnish on With the Mastrad Spiral Veggie Slicer

Great review, I've been looking at the more expensive ones and the reviews aren't stellar. Do you think those with dexterity issues could easily use this? For example, my muscular dystrophy makes it hard for me to grip smaller items, and I don't have much hand strength if twisting is hard. Thanks for any help you can offer.

Bake the Book: A Lighter Way to Bake

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Roasted sweet potatoes and pineapples in coconut oil.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Sticky rice with mango

Bake the Book: Jeni's Splendid Ice Cream Desserts

Chocolate chip cookies

Cook the Book: 'Coi' by Daniel Patterson

Year round fresh produce & lots of salads.

Where to eat at Ohio University in Athens (bobcatsteph?)

Lots of spring festivals for early morning drinking, kegs and eggs, ah the good old days! Glad you liked Casa, my family loves that place.

Now with most of the construction complete OU is only a 2 1/2 hour drive, rather than the 3 it was when I was there. I hope to make at least one trip to the farmer's market this summer, it's at least 5 times larger than my local one.

Cook the Book: 'Afro-Vegan' by Bryant Terry

meat and potatoes, a lot of potatoes!

Bake the Book: Teeny's Tour of Pies

Coconut cream pies

Where to eat at Ohio University in Athens (bobcatsteph?)

If you're down there Sat. morning their farmer's market on E. State St. is a beautiful thing, lots of samples, not sure how much produce will be around after this winter though.

I was down there last fall and kind of depressed the majority of my local favorites on Court St. have been replaced by chain restaurants. A college friend of mine married a "townie" & they own Lucky's bar & grill as well as Goodfella's pizza, love Goodfella's.

I love the dark, dingy Pub--bloody Mary pitchers, awesome burgers, & beer cheese soup. Miller's chicken is supposed to be great, I've never had it. Casa Nueva has good Mexican & is very vegetarian friendly.

Have a great drive & trip. Spring was awesome at OU, people getting outside again, green everywhere, hopefully you've got a new bobcat in the making! ;-)

Any love for soggy fries?

Our Ohio 5 Guys seem to have decent fries, but I'm a crispy fry girl for sure. Steak 'n Shake has my fav restaurant fry, thin & crispy.

I have but one exception for a soggy fry & that's fries made soggy by malt vinegar. I'm OK with those now & again, but crispy 99% of the time.

I don't have a....

I'd consider myself very kitchen blessed, like @Littauer I use more equipment to help my failing body, having degenerative Muscular Dystrophy my hands are becoming worthless so machines and good equipment help.

I've found if you tell people your issues digesting food, you'll get a Vitamix for your birthday! ;-)

I've got the stand mixer, food processor, immersion blender, Vitamix, Breville toaster oven & Smart Grill. Plus my incredible pressure cooker & gorgeous Le Creuset, Calphalon and All Clad galore, & plenty of gadgets.

What I won't ever have are a gas stove, the ability to design my own kitchen/house, (& my health if that counts). I also feel like I need the new Breville microwave b/c it has "melt chocolate" & "soften butter" settings. Like my middle sis says "damn Breville for making awesome ingenious stuff!"

I'm getting a Weber grill for my b'day next month, getting suspicious of those buying me nice things in hopes they ultimately end up with them-lol!

Recipes for Cooking Demos?

I did a few demonstration speeches in HS & college doing cooking demos, I tried to appeal to foods my peers would eat & probably make in college. Scrambled eggs, grilled cheese, fresh lemonade, etc. I think doing a couple grilled cheese sandwiches would be cool, one savory, one sweet?

Smoothies are quite popular these days, if you can use a blender to show a couple versions.

Good luck!

Cook the Book: 'Yucatán' by David Sterling

Back to Italy as a "grown-up" to eat all the best pizza.

Multicolored carrots - Easter recipe ideas?

I often buy the rainbow carrots and serve them glazed, think the shiny glaze makes them prettier. Our new favorite glaze is pepper jelly, this recipe from Southern Living Magazine: http://www.myrecipes.com/recipe/pepper-jelly-glazed-carrots-50400000117924/

I use a 14 1/2 oz. can chicken broth to cook my carrots, and only 1/2 cup of pepper jelly, SL uses more and has you discard some, using only 1/2 cup, I don't waste any.

You can't cook it ahead of time, but you certainly can prep it ahead of time. I also see no reason why you couldn't roast them, if you prefer, then toss with pepper jelly and butter.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

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. http://www.instructables.com/id/Oh-My-Spaghetti-Pie-an-Old-Chicago-copycat/

Canning question (didn't use enough sugar)

Last night I made 3 batches of Caramel Apple Cider jelly, http://www.seriouseats.com/recipes/2011/09/caramel-apple-cider-jelly-recipe-apple-jelly.html?ref=search

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: http://www.seriouseats.com/recipes/2013/01/diy-drambuie-make-your-own-honey-scotch-liqueur-recipe.html

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.

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.

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