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From Serious Eats

Video: 'Vincent Price's Thanksgiving Special 1958' on SNL

Thanks for that. This aired during an era where I had given up SNL for dead so I missed it the first time around.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Beet-coriander puree from The New Basics adds striking color as well as taste to the Thanksgiving table.

From Serious Eats: New York

Where Does Your Thanksgiving Loyalty Lie?

The purpose of the turkey for me is the midnight (or/and next day) sandwich with leftover stuffing and cranberry sauce. At the celebratory meal, the sides and soups are what it's about for me.

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In Videos: The Carol of the Christmas Pickle

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Druids Eat Baconhenge Monuments for Breakfast

From Serious Eats

Blogwatch: Homemade Char Siu

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Recent Comments | Response to Comments

From Serious Eats

Video: 'Vincent Price's Thanksgiving Special 1958' on SNL

Thanks for that. This aired during an era where I had given up SNL for dead so I missed it the first time around.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Beet-coriander puree from The New Basics adds striking color as well as taste to the Thanksgiving table.

From Serious Eats: New York

Where Does Your Thanksgiving Loyalty Lie?

The purpose of the turkey for me is the midnight (or/and next day) sandwich with leftover stuffing and cranberry sauce. At the celebratory meal, the sides and soups are what it's about for me.

From Serious Eats

Gerrit's Satellite Wafers: Cute Packaging, But Tastes Disgusting

That's interesting carsodial and kingnutter, we called them Flying Saucers too.

From Recipes

Serious Heat: Spicy Candied Bacon

Reminds me of the bacon recipe I use from the Santa Fe School of Cooking book. Chimayo chili powder, garlic salt, honey. Yum. I cover the baking sheet in aluminum foil, no problems.

From Serious Eats

Leftovers: The Day's Stray Links

Love the idea of the Buttermilk Truck, I had to look up tocino to see what it was. But were I an ambulance jockette, I 'd be stalking it constantly.

From Serious Eats

Jones Soda Debuts Tofurky and Gravy Flavor

Has anyone tried this? Someone should take one for the team. Not me though.

From Serious Eats

In Season: Sweet Potatoes

Never understood the appeal of the marshmallow addition. Give me the savory preparations anyday.

From Serious Eats

Gadgets: Kalorik 4-in-1 Combi Mixer

I loved my immersion blender, but the motor burnt out after a few years (can't complain, it was a gift). Does this one have a metal shaft that can be used in soups? The price point is good.

From Serious Eats

Watch It with Us: 'Top Chef' All Star Reunion Dinner

Agree, my cable was out until 10 p.m., imagine my disappointment.

From Serious Eats

What Michael Pollan Has Been Up To Lately

Stinks that colleges and universities, where you're supposed to be exposed to things that are absent the US Corporate Stamp of Approval are caving to pressure from someone with their pants in a wad.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

Grew up with Necco wafers and Canada mints. Do they still put Necco's in a wax paper wrapper?

From Serious Eats

Boston Speed Dog: A Rite of Passage

Not the most appetizing picture you've ever published. Before reading the article I thought it was covered in baked beans.

From Serious Eats

Fresh Food on TV: Weekday Edition

I'll take Cake Boss over Ace of Cakes any day. I think this is called "damning with faint praise".

From Serious Eats

Gerrit's Satellite Wafers: Cute Packaging, But Tastes Disgusting

Ha! We'd sneak off the grounds of the Catholic School (upstate NY) and walk a few blocks to the little store that sold all kinds of penny candies including these. We'd call them "hosts", but playing church was the last thing we wanted to do. I don't remember the shell being of a styrofoam consistency, though, more like a very thin, edible eggshell. And one color only...white.

From Serious Eats

The 10 Worst Food Trends? Really?

I agree on some of what you said, Michael. But, you can keep the communal table.

And, the elevation of chefs to rock stars has just given us expensive food cooked by someone who isn't the celebrated chef, since he or she is out on a book tour.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Green bean casserole, it's not really special but we only have it twice a year. I guess that's what makes it special.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is stuffing with gravy.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Fried Turkey, stuffing and gingersnap gravy in one bite. By far my favorite holiday as it is truly THE holiday for food lovers! I can't wait!!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Oyster stuffing. Tough part, finding enough people who aren't oyster-phobic...

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Gotta go with roasted garlic mashed potatoes. I could eat it all.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My moms - potatoes, summer savory and crushed crackers, also includes tons of butter and a few onions - I miss stuffing since it started killing people :(

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love homemade warm applesauce!! That and the apple pie are my favorite part of Thanksgiving. I don't like most of the other food including the turkeY!

Thanks for the giveaway!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

This year it will be pumpkin ravioli with sage brown butter sauce.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Dinner rolls from Cook's Illustrated. I could just eat those and nothing else.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

i love potatoes of any kind...so...creamy, garlic-y mashed potatoes.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Love it when the cranberry sauce creeps into the dressing and mashed potatoes...deeelish...hope I win :)

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Thanksgiving wouldn't feel right without a chunky, moist dressing (or stuffing, though I'm taking Alton's advice to heart and keeping it out of my turkey this year). But I've also a particular fondness for all the orange Thanksgiving sides -- caramelized yam, pumpkin purees, fleshy marrows. Those Squash Half Moons with Butter, Sesame, and Salt sound like heaven.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My mother's cornbread dressing, with a little giblet gravy, and a dollop of cranberry sauce.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love stuffing/dressing of any kind, but it's tough to choose between that and a good green bean casserole. More, please!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mmmmm...stuffing...I would have to agree with that!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I can't choose one without the other. Cornbread dressing and collard greens are sublime together.

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Recent Favorites

From Serious Eats

In Videos: The Carol of the Christmas Pickle

From Serious Eats

Druids Eat Baconhenge Monuments for Breakfast

From Serious Eats

Blogwatch: Homemade Char Siu

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About chanterelle

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Location: DC/NoVA

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