Profile

Cary

Former chef and manager, went on to own a catering company for 4 years, then regained my sanity and went into retail with family. OK, not sane, but the hours are better. Love to troubleshoot recipes and menus, finding the perfect 1 before they need it.

  • Location: Dayton, OH
  • Favorite foods: Cheese, and anything that can enhance cheese in any way.

Use Your Slow Cooker for Spoon-Tender Beef Osso Buco With Rich Gravy

Made in oven/dutch oven.... Very tasty, tangy gravy.

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

Good reminder to take more care with the "simple" elements of a meal...

Kitchen Hack: Use a Guitar Mount to Store Your Pizza Peels

Love the wallpaper...:-)

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

I can see making a few up as I'm prepping dinner, using bits and pieces of that meal to fill the jars.

The Ultimate Mister Softee Secret Menu

@aloha: about to make the same comment... even half the profanity would be a "better" "effect". Otherwise a fun piece

What's the Difference Between Dutch Process and Natural Cocoa Powder?

Now THIS was a useful article...thank you!

Roasted Pork Loin From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

and only seven yesterday, etc
fewer posts garnering fewer comments...odd business model

Inside Chef Dan Wright's Cincinnati Kitchens

We're just up the road from Cincinnati, but haven't eaten there in ages. I think we need to head your way!

Manner Matters: Guests with Chips

You are inviting the wrong people to the wrong party... your chip-snackers (that ignore your hints requests not to) should be invited to a potluck/barbecue, and your other friends to your more elaborate dinner parties. That way you keep all your friends, and everyone has fun...

How to Carve and Serve Whole Cooked Fish

THANK YOU!
That is exactly what I have been asking for for several years... I wil now be cooking whole fish!

We Try all of Rick Bayless's Frontera Salsas

The Habanero and Jalapeno Cilantro are our favorites... thanks for the profiles, I need to pick up something milder but interesting to have on hand for our tamer guests. I used the Tomatillo in the Sonoran Pot Roast Casserole recipe and it was great.

This Week at Serious Eats World Headquarters

Those dogs are going to miss you! Wherever they stay the tablescraps just won't be the same!

Essential Tex-Mex: How to Make Cheese Enchiladas With Red Chili Gravy

@monopod: i ask you, what could be more interesting than cheese!

Manner Matters: How to Share Food Without Being Rude

Dear Miss Manners: Is there a polite way to express your opinion about a topic without insulting everyone around you? It seems to be a raging epidemic that people feel the need (and compulsion) to comment on a topic of conversation, even with kind strangers, as if their needs and feelings are the only ones that need to be met. I am sure many readers of this site could use advice on this topic, as it can easily ruin an otherwise delicious and enjoyable food or meal experience....

This Week at Serious Eats World Headquarters

The coding for your links in the captions is messed up: you can't read the captions.

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

sausage and onion

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

(They were from Texas, so I imagine the recipe went through a little "telephone game" as it headed west...

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

While in college in Columbus in my native Ohio, my boyfriend's sweet mother proudly sent a box of her "buckeyes" for us to enjoy. They had rice krispies and oatmeal in the peanut butter filling.... so so so wrong!

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles (Are Awesome)

@illone: no not at all! but grating cheese and making simple sauce is recommended in the story, that's why i mentioned it. I probably would use jarred sauce, etc for this to keep it in the quick and fun realm. I didn't mean to make a stink about it at all, just thought it was kinda a funny guesstimate on the time this would take. I don't think it takes too long at all.

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles (Are Awesome)

@abby: after you thaw the puff pastry (you can't really keep thawed pastry on hand, can you), grate the cheese, grind the tomatoes, roll and stuff the thing you are already well past 15 minutes; baking time alone has to be at least 8 minutes I'm guessing so even without counting thawing the dough, no way is it only a 15 minute project.

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles (Are Awesome)

How on earth is this a 15 minute project?! Looks great though...

My Pie Monday: Figs, Ramps, Sage, and More!

SE is awfully quiet on this topic...no response guys?

I don't do FB or Twitter or any of that either...

My Pie Monday: Figs, Ramps, Sage, and More!

Fewer and fewer reasons to stop here...sad. Note: when you take something away, it helps to hint at what is taking its place...

Prevent a Boil-Over Mess With the Kuhn Rikon Spill Stopper

I've been meaning to get one of those for awhile, glad it works. It does pain me to see my husband scouring the cooktop from my big messes...:-)

Simple Pleasures

Cold tart apple slices with peanut butter...fav as a child, I don't remember it often enough now. Saltines and butter....luckily I don't remember it often now!

"Wok" should I do?

I have been experimenting with a number of chinese recipes lately; my problem is I don't have a wok (am using a heavy stainless 14" skillet) and I think it would make a big difference to have the sloping sides. Problem: I have one of those stupid glass flat top stoves. Price IS an issue, so does anyone have any reasonable suggestions?

Where in the world is Kenji?

Imagine my surprise when I spy Kenjis name in my new issue of Cooking Light (which does not get the respect it deserves in my opinion)! In a review of food news and trends over the last 25 years, mention of his "why McDs burgers don't rot" experiment... Nice!

Bland Venison Summer sausage...what can I do with it?

My cousin got a lot of summer sausage when his deer was butchered this year, and he does not really like summer sausage. Well, if the hunk he gave me is all he's had, I can see why...not much flavor or spice to it! It's by no means bad, but kinda a waste of a cracker.
Any ideas on how to use it up? With no strong seasoning, I guess it could go a lot of directions, but the texture is throwing me off....

SE, are you messing with my mind?

I keep noticing posts through out the day that are back in the line up that I have already scrolled through. When you cross post from SENY or elsewhere, does it go in the lineup at the top or back when it chronologically was originally posted on SENY? When I scroll back and find new posts between too I saw earlier it makes me think I am crazy!!!

Freezing pizza dough....how and when?

I finally managed to make a double batch of my current favorite pizza dough (new KA 600 mixer, replacing old worn down KA) and I want to freeze half. It's been doing the cold rise for several days. So, do I punch it down before freezing, and how and how long do I thaw it when I'm ready? I don't expect to freeze dough often, but I'd like it to work when I do!

Stop the tilting!

Could someone fix the italics goof on the home page...it starts in the This Week In Recipes post, I think you just need to place an "" somewhere so the rest of the site isn't tilting to the right!

There has to be more to dinner than trout...

I have two lovely trout that I will probably broil or saute with Ginger-Lime Butter, but what to serve with it? No flour (pasta) or sugar; I have all kinds of rice, bulgur, quinoa, polenta, brown soup lentils, veggies....and yet, I am stumped!

Any ideas? I can hit the store on the way home, so nothing is impossible!

Nutrition Information: Another Question

I recently asked you all for inspiration on eating healthy and still happy....and you came through for us! Now I am trying to do some nutrional analysis on a lot of our favorite recipes to see how I can make the healthiest changes. I currently use Big Oven recipe software, and the ability is there but the data base of info is VERY limited, and it is a little cumbersome to use.
Mastercook was better, data wise, but had other limitations I could not work around.
Does anyone know of an online nutrition calculator with a good database of ingredients?

Can We Be Happy AND Healthy?

Just got married and the honeymoon is over: our life insurance exams revealed high cholesterol, and he actually wants me to do something about it!
I cook with butter, cream, cheese, pork, sausage, bacon, and everything else our hearts desire. Now apparently our hearts are demanding some healthier options. Can anyone tell me how they've gone about compromising and adjusting but still retained flavor and joy in cooking and eating? Book suggestions?

Who gets into the club club?

The avacado/sprout club sandwich in Dinner Tonight last week got me thinking....what makes a club a club? To me it has to at least have bacon, tomato, and three slices of toast as well as another meat and cheese. (I don't LIKE sandwiches on toast, but that says club to me).

If you order a club sandwich, what minimum requirements do you expect?

Parks and Recreation's Tom Haverford Is a Food Instagrammer

If you watch Parks and Recreation then clearly you love Tom Haverford (Aziz Ansari's goofball character) and his food neologisms. In Tom's world, sandwiches are "sandoozles" and cakes are "big 'ol cookies." Over on the NBC website, they've created a gallery of his Instagram food photos with captions, including this winner, among many others: "DO NOT PUT FILTERS ON SPRING ROLLS. #nofilter" More

Bar Bites: Anchovy, Red Pepper, and Manchego Pintxos

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

Mushroom Stew from 'Stewed'

Wintertime vegetable soups all to often tend towards the creamy, orange, winter squash/carrot type. And while there's nothing wrong with a well-made butternut squash puree, sometimes a little more texture and funk is in order. Enter Dave Becker's standout Mushroom Stew in his new book, Stewed. A terrific amalgamation of wild mushrooms, enokis, dried porcinis, sherry, and spinach, this stew tastes of earth in the best way possible. The mushrooms are sauteed in a ripping hot pot to brown quickly without steaming, and are then simmered to tender perfection. A (very slight) drizzle of truffle oil (haters, don't hate) and a smattering of Asaigo cheese enlivens the stew upon serving. More

My Thai: Shimeji Mushroom Laab

I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation. More

The Best Chicken Tikka Masala

The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; a balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender. More

Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa

Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius. More

The Food Lab: How To Make a Foie Gras Torchon (Secret Technique Inside!)

A perfect foie torchon melts on the tongue like the creamiest butter, but with a distinct cured sweetness that forms the perfect balance for a perfumed wine. It's simple to serve—just slice it, put it on a piece of toast, add a bit of dried fruit or preserves, and go—and let's face it, it'll impress your guests. It's the ultimate in hors d'oeuvres, using not just one of the finest ingredients money can buy, but also showcasing your kitchen skills. More

Melissa Clark's Seared Duck Breast with Garam Masala and Grapes

It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results. More

The Food Lab's Complete Guide To Pan-Seared Steaks

Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.

Here's the best way to do it.

More