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.

Latest Comments

Trial by Fire: My Life With the Culinary Director of Serious Eats

Great story! It's funny how many families this can apply to, my bro-in-law is a former chef, but when I cook he's more than happy to be my sous chef, and he's taught me so much in return without being critical.

Our mom, on the other hand, believes her way is the right way, and only way, and is frankly a jerk to anyone who tries to help her. She's also been cooking meat to the point of jerky my entire life and when I served perfectly medium filet Mignon roast for my dad's birthday last week she acted as if I was poisoning her!

At my sisters' wedding on St. John, USVI where we had rented houses, one night my sis and my bro-in-law wanted to cook dinner, my mom wouldn't stop giving directions and butting in, she ruined the meal. I guess some people are open to change and others just prefer being difficult. Kudos to both of you for making it work!

Sous Vide Your Way to the Juiciest, Most Flavor-Packed Corn on the Cob

@RichL & @loudfoods, 183 degrees isn't simmering temperature, as I've accidentally over boiled corn before, I think it would overcook if simmering for 30 minutes.

I've seen the FoodSaver people say you can drop sealed foods into boiling water, but I know Kenji is right that seals fail at higher temps, so at boiling I think that bag would float pretty quickly. IF you can keep the corn submerged, I usually boil my fresh Ohio sweet corn about 4 minutes, I think it would work in the bag, but I can attest sous vide corn is way more juicy than boiled.

@sachinpai no need to read the recipes you aren't interested in! The beauty of Serious Eats is that there are plenty to choose from. As I have an Anova sous vide I absolutely love each of these posts.

Sous Vide Your Way to the Juiciest, Most Flavor-Packed Corn on the Cob

I've been doing this all summer with Ohio sweet corn and I definitely find it worth the wait for the water to heat plus cooking time.

The triple seal I'm definitely going to try because my seals are failing and I couldn't figure out why, I've been using a plate to keep the corn under.

Nicely done!

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 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.

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 'Heritage'

Fried chicken drizzled with honey

Win a Copy of 'Plenty More'

Modernist Cuisine's Caramelized Carrot Soup

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 'Salad Samurai'

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