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Your most surprising cookbook?
Ooooh..I've been combing thrift stores for old cookbooks and one of my first was The General Foods Kitchens Cookbook from 1959. It's got cool chapters like, " How to Outwit Time" , which gives happy homemakers tips on how to keep the family well fed and content , and " Rising to the Occasion" which covers casseroles for neighbors who have lost love ones to what to stock in the pantry for power outages and other "civil" emergencies. Don't cook from it much but love to read it!
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
Chocolate with buttercream filling or vanilla with chocolate buttercream filling
Cook the Book: 'Osteria'
cabbage potato soup or pot pies
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Recent Comments
Possible to make thick crust pizza at home?
I agree with Squeezebottle... I always add a little extra olive oil and since I have never had good luck using all whole wheat flour, I usually go half and half with the flours and it's turned out consistently good.
Your most surprising cookbook?
Ooooh..I've been combing thrift stores for old cookbooks and one of my first was The General Foods Kitchens Cookbook from 1959. It's got cool chapters like, " How to Outwit Time" , which gives happy homemakers tips on how to keep the family well fed and content , and " Rising to the Occasion" which covers casseroles for neighbors who have lost love ones to what to stock in the pantry for power outages and other "civil" emergencies. Don't cook from it much but love to read it!
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
Chocolate with buttercream filling or vanilla with chocolate buttercream filling
Cook the Book: 'Osteria'
cabbage potato soup or pot pies
Worst Food You Ate at a Party
Ack!! A dip made with cream cheese, sour cream and Kitchen Bouquet!!! It was served with brown cauliflower and yellowed broccoli florets.......so, so wrong...
Bodily Functions at Serious Eats
@mince Your first post says that you were a lurker for a while before you posted a topic and that you read all the posts. You obviously had the opportunity to decide if this place suited your sensibilities. Personally, I've never read anything truly offensive and the folks here are alot more personable than at other sites. Maybe thats because they seem more real when they admit that sometimes even the "foodiest" foods can have adverse effects...but I've never seen anyone going overboard with it.
Tofu: Way or No Way?
Way...love it all ways. I love to mix some silken tofu into my pork mixture when I make dumplings.
Relish Tray: Way or No Way?
Just yesterday, I found TWO cut glass relish trays at a thrift store. For a whopping 3.50 I got a lovely cut glass tray and a very simple, almost plain one. They also had a pretty, round one that had quarter circle dishes that fit around a plain platter. I was tired of using ramekins as I never have enough to cover my selection of relishes.
Cook the Book: 'Baking Unplugged'
When I first started baking I decided to try my hand at French bread. My first efforts were OK but they lacked that lovely crust. I read about how to create a steamy environment by spritzing water on the oven sides and using a hot baking pan on the lower rack to pour water in right when you put the loaves in to bake. Not really thinking it over I used a Pyrex baking dish for the water.....KRAAACK followed by Hiiiiiiiiiissssss and lovely blue shards of Pyrex all over the oven, oven drawer, and floor. Threw that batch away and got out the shop vac......sigh.
Why Discard Stock Vegetables?
@brooke29 Hah, everytime I make stock, my black and tan dapple dachs loiters by the stove....he loves the carrots and celery!
Got a Craving?
@dhorst "There I was just walkin ma dog......." @Perk I crave bread ALL the time....fresh baked sourdough, Italian, French, salted rye, all with good Irish butter, anytime, anywhere!
Corned Beef Hash: Way or No Way?
Definitely WAY! Served on English muffin halves and a sunny side up egg on each one.....and if I need a little wakeup, sriracha!
What Time Is Brunch?
Girl... that sounds awesome! How unique to do a brunch...hope all your dreams come true!
Liver and Onions: Way or No Way?
OH definite WAY...calves liver, chicken liver, with or without onions... Perky , love these "late at nite" questions
Seriously Delicious Super Bowl Party Giveaway: La Frieda Black Label Burgers
There once was a Black Angus cow, who said" I must eat more grass now".....He ate and he ate and he tasted so great that the cook got to take big bow. er, sorry ;-)
Food Slogans and Jingles That You Just Can't Get Out of Your Head
" I can't believe I ate the whole thing........Pop Pop Fizz Fizz Oh what a relief it is" and "HO HO HO .....Green Giant "
Cook the Book: 'The Great Wings Book'
My sister makes a mean Reuben Dip...with party pumpernickle slices.
What Gender Are Your Kitchen Appliances?
Hah...my Kitchenaid Pro 6 is..."Arnold"...as in Swartzeneggar and my OH's bulky juicer is " the B#@$%", as in " get that B@%$# outta my way so I can use Arnold!" (um... small counter space)
Nostalgic Foods for Turn of the 21st Century
Turducken... and those those places that sell ingredients for " cook at home" meals all prepped and ready. How about restaurants using the actual shows instead of commercials to advertise...
'Culinary Slumming'
@black liquorice MMMMM Waffle House hash browns served " All the Way" McDonalds Sausage Mc Muffin with Egg and sometimes...(well, alot),... sesame rice crackers, Philly cream cheese and Sriracha (but only Philly and not store brand cream cheese...um, doesn't that make it more gourmet?)
'Ryely' Speaking: Seeds, No Seeds, Marbled or Not?
A lovely little place here in the Dayton area serves the most perfect salted rye ( sans seeds ) with their "to die for" chopped liver....thanks to my dad, I also love peanut butter on rye.
Grape Jelly: Way or No Way?
@Chew on That....ditto! Hate all other grape S@#% but jelly. I hate to admit it but I even (kinda,sorta) liked Goober&Grape ( scraping toes in carpet )
Interview with a Grocery Store Shoplifter
"Life is short, but it is wide".....a quote from one of my favorite authors. I take that to mean that there are lots of perspectives that I don't understand but that doesn't mean that they don't exist. I think this story is meant to be tongue in cheek but I also know that there are those who may really feel that they have to do this type of thing to survive. It's about food , so is this website. Continue, Mr. Kuban.......
Weekend Book Giveaway: 'American Cheeses'
Anything from Cow Girl!
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I agree with Squeezebottle... I always add a little extra olive oil and since I have never had good luck using all whole wheat flour, I usually go half and half with the flours and it's turned out consistently good.