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From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

They've always had broccoli and cheese potatoes at Wendy's (at least the Wendy's up here in Canada). This is not something every Wendy's has?

From Serious Eats

10 Secret Fast Food Menus

I worked at Wendy's when I was in High School and there were always those people who ordered these burgers (sometimes with extra cheese and bacon). It was always a process to make, cause the patties would slide around on top of each other because of the grease and lack of friction. Truly a disgusting concoction.

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Freezer Food Ideas For New Mother

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From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

They've always had broccoli and cheese potatoes at Wendy's (at least the Wendy's up here in Canada). This is not something every Wendy's has?

From Serious Eats

10 Secret Fast Food Menus

I worked at Wendy's when I was in High School and there were always those people who ordered these burgers (sometimes with extra cheese and bacon). It was always a process to make, cause the patties would slide around on top of each other because of the grease and lack of friction. Truly a disgusting concoction.

From Slice

Out of the Box: Dr. Oetker Ristorante Mozzarella Frozen Pizza

Another from Canada - The mushroom version is fantastic. They're reasonably priced and quick to pop out of the freezer and into the oven. I've never tasted a frozen pizza that could compare to them. Compared to paying $30 for a delivered pizza that you have to wait 30-40 minutes for, this is a decent alternative.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Timbits from Tim Hortons - Especially the sour cream glazed kind.

From Serious Eats

In Season: Cucumbers

My dad used to make "pickled" cucumbers when I was a kid. He would just slice up a ton of cucumbers, throw them in a huge Tupperware container with a lid, fill the container with vinegar until the cucumbers were covered, and then pop in the fridge for a day or so to flavor the cuke's. For those who this was too sour for, he'd combine a mixture of water/vinegar to soften the potency. When we ate this at home, we would just open the tupperware container and eat them with a fork, but when I make it now for my husband, he prefers to salt and pepper them before eating. It's easy, refreshing and delicious.

From Recipes

Dinner Tonight: Portobello Mushroom 'Burgers'

@sarahdlr - Why not simply have some beans or lentils as a side dish? Correct me if I'm wrong, but I don't think there are any rules that state your protein must come in the form of a main dish at every meal. You can more than make up for the loss of protein in the mushroom patty by including some protein filled side dishes.

You just have to move past the meat-and-potatoes mentality and think a bit more creatively.

From Serious Eats

What's Your Favorite Food Court Stop?

The poutine from New York Fries. Hit's the spot for salty, greasy, gravy-smothered cheese curdy fries every time.

From Serious Eats

Snapshots from Greece: Souvlaki from O Thanasis in Athens

That looks great! I'm so jealous of your trip - hope it went well. Looking forward to hearing more about your travels and your eats!

From Talk

Freezer Food Ideas For New Mother

I just found a similar post from a couple months back - sorry for the double post!

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

Sangria, Beer, Mojitos, and being crowded into the tinest shop I've ever seen with at least another 50-75 people crowding the tinest counter I've ever seen trying to get the attendance attention in La Latina, Madrid.

From Recipes

Dinner Tonight: Chickpea Salad with Feta and Mint

@hungryinhouston - I always think that myself when I see salads as a main course on this website.
I've heard people say "add some garlic bread and you've got a delicious light supper." I must be the biggest eater in the world, but I don't think a chickpea salad (with or without bread) would do much to satisfy my dinner needs. My husband would stage a revolt if I tried to pass that off as dinner(he'd probably love the salad, but then ask what's for dinner after he ate it up!)

From Talk

ice cream maker recommendations

I also have the kitchen-aid attachment ice-cream maker. It's wonderful if you already have the kitchen-aid stand-mixer.

Word of caution (to echo those above): the first time you're making ice-cream, pick a simple recipe and follow it to the letter. Don't change a single thing! Once you’re familiar with the machine, then try exploring and experimenting. My husband tried our machine for the first time by himself yesterday and attempted to combine two different recipes to make some weird and magical concoction. It did not work, tasted simply awful and was a waste of several mangos, cream, eggs, sugar and other random ingredients. Start slow and easy, and build your way up.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

Whisky River BBQ Burger from Red Robins (with a veggie pattie). I don't know what they do, or how they do it, but it's delicious.

From Serious Eats

The Greek Non-Breakfast

I second the yoghurt and honey with nuts - the Greek yoghurt there is amazing. You'll be hooked the minute you try it. Delicious!

From Serious Eats

Mixed Review: Jell-O No Bake Strawberry Cheesecake

@greenbean and @justjoan - I agree with you both. Comments about the value of homemade food or the "lazyness" of using boxed mixes (which have appeared in the past) are not relevant to these posts. Of course homemade versions can be easy and delicious! But the feature isn't about homemade food, or even homemade vs. boxed mixes. She's just reviewing boxed mixes. Let the reviews just be what they are.

On another note: I love reading these reviews every week. They're one of my favorite SE features. I probably will never purchase or use any of these mixes, but I find them enjoyable to read about. Keep up the good work!

From Serious Eats

Topless Coffee Shop In Maine Burns Down

This is just terrible. I'll never understand what drives people to do something like this. I hope he re-opens a new store.

From Recipes

Cook the Book: Fig and Honey Cream Galette

I've never had a fig before (dried or otherwise), so pardon my ignorance, but do you eat the whole thing? In the image above, do you just pick one of those up and pop it in your mouth? You don't take out any seeds or take off any outer peel or pull out any stem? I'm very intrigued by them, but have never understood how they were eaten. What do they taste like? Are they sweet and juicy, like a fruit? Or dry?

From Serious Eats

Market Scene: Banning Plastic Bags in San Francisco

@PeteRepeat42:
Whoa man, calm down. My question was not intended to be snarky and I certainly didn't expect to solicit internet sarcasm. Just trying to get a handle on a phrase I hear constantly but don't fully understand. Geez.

From Serious Eats

Market Scene: Banning Plastic Bags in San Francisco

I've always wondered what "in season" actually means - maybe someone can explain it to me. It seems like you can pretty much get produce all year round in the supermarket, so what exactly is "in season"? Do you mean "in season" within a 30-40 mile radius of your house/town/city? Like, if it's growing in a 30-40 mile radius, then it's "in season"? Do things grown in greenhouses have a "season" or is that not considered in the seasonally produced category of products? It always seems weird to me when people say these things, because I live in Canada and there's nothing growing outside between the months of November and April (the ground is covered in snow and it's damn cold). However, you can still get cucumbers and peppers and all those other good foods (some are grown locally in greenhouses, others are imported). Does that mean that all these things are "in season" or no?

From Serious Eats

How to Reduce Your Water Consumption

I like the "bath" vs. "no bath" comparison. Not surprisingly, "no bath" uses zero gallons of water.

Also, they don't appear to take into account that those stupid "low-pressure" toilets typically require two flushes to do the job. I wonder if it still consumes less water with that added into the equation.

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

I think you should add a fried egg on top. That would totally put it over the top. And also be super innovative. :P

It amazes me that people expect you guys to come up with completely new dishes for this column all the time.

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

Baked potatoes with cheese sauce, broccoli, and ham cubes were a standard weeknight dinner in my house growing up. Mmmm...

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

ooh, the bechamel-y sauce puts this over the edge. love it!

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

Who said I was being innovative?

I was just surprised that this amazing restaurant considered it as a supreme topping. Kind of reminds you that the basics really work. I'm hooked!

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

I thought broccoli and cheddar was kind of the basic baked potato topping? I mean, come on. It'snot like Wendy's is exactly innovative.

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

this looks amazing. i might give the broccoli a rough chop to get them down to more managable pieces, or even give the broccoli + cheese a few seconds with the immersion blender to make it almost a broccoli cheddar soup-sauce

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

I didn't think broccoli and cheddar on a baked potato was such a stretch, I've seen it all over the place. nothing that really requires "taking a chance" on...

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

@cickert - yes (well I'm in Canada too) but I always sub my fries for this....mmmm...

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Hard to choose. I started out in food blog land with I Was Just Hungry.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Thank you for participating, and congratulations to our winners:

nmallory
RossS
merckurybubbles
Sharon H.
wwe11

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I like Serious Eats of course. I also like Smitten Kitchen.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

My favorite food blogs are this one and Culinate.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats is my favorite. Simply Recipes is my second favorite.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Baking Bites and Simply Recipes. I want to cook and eat pretty much everything from these sites!!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I love so many sites. I love Serious Eats (of course), PW's and any cake blog. I have a major sweet tooth.

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From Talk

Freezer Food Ideas For New Mother

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