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The Ten Most Recent Posts By cucinacecilia

From Talk

Wings and Dings

I'm sure it's been done before, but I must have missed it.... What is your favorite wing recipe, hot or otherwise? Now that football season is "hot" and heavy, I've done wings two weeks in a row. They have been so successful (more successful than my Browns!!!) that the fans said keep it up. I now bake them then broil them, not that it helps much to make them healthy, but it beats cleaning the fryer. For an aside, do you like the wings or dings? I always make the dings in the garlic butter for the SO, and the wings in the hot for me. Franks is the fave for the base, but a little tapatio for heat. I love HOT HOT HOT so of course some pepper flakes, cumin for smoky...

From Talk

Jambalaya, please.

I just returned from a visit south and got all the fixins for Jambalaya, including some fresh chorizo. What are some of your favorite recipes for it, and what kind of rice do you like to use? I'm making it tonight, so any help would be appreciated.

From Talk

Green Beans Galore

I've been eating and freezing green beans for a week now, and it is amazing how many beans one plant produces let alone a 20 foot row! I would like to save some freezer room for other veggies, so now we must eat all the green beans that are left. (tragic, isn't it?) But I'm a little tired of steamed and boiled and boring. What are some of your favorite recipes? I imagine beans are used in almost every ethnic culture, and the possibilities must be endless....

From Talk

Sauces: All I want is a good remoulade recipe

I've looked everywhere for a good remoulade, and there are thousands of recipes. I've tried the traditional and the new "light" crap. I just want one that tastes GOOD. Does anyone have a suggestion? We all know the key to any meal is the sauce; it's all about the sauce!

The Ten Most Recent Comments By cucinacecilia

From Talk

Corn bread cook-off

I always soak the cornmeal either in milk or whatever your recipe calls for, because it seems to soften it somewhat. I sometimes use a can of creamed corn. It makes it creamier than fresh corn.

From Talk

Serious Milwaukee Eats

beer beer and more beer.

From Talk

Saturday Night Drinks

Go browns, but then again where's the booze? Bloody mary to start, now just shots of vodka and beer to chase.

From Talk

Buying Canning Salt in NYC

I use Kosher salt, available anywhere.

From Talk

I've Lost My Broth Mojo

The salt draws the flavor out, so definitely a necessity. I use quite a bit of fresh herbs (think Simon and Garfunkel!), and a couple whole cloves, and a couple of garlic cloves. I wrap the herbs in a coffee filter and tie with butcher twine. I use the tops of the celery, and wrap those too. It just makes it easier to strain. Carrots and onion, of course. The cooking time is usually four hours, but then I let it cool to room temp so I'm sure it just keeps on cookin'. I always use the whole bird, especially when the all natural is on sale for 99 cents a pound. Cheaper than buying boxed stock.
My problem is getting good bones for beef stock. I have never had a successful beef stock.

From Talk

Labor Day Eats - What are you making?

@chiffonade: Italian potato salad, sounds interesting, so what is it?

From Talk

Can u plz give me some recipes to get different tastes in tea?

I just made a great iced tea with asam and rosemary and sage. yum. In the summer I also add fresh flowers when steeping, and of course mint. One of my favorites hot or cold is lavender. Tarragon is good. Sweet cicely is nice for a mild anise. I like fruit or ginger with green tea.

The possibilities are endless, you just combine a tea you like with any other flavors you like.

From Talk

Teach me how to make bread (by hand)

I started with a recipe, and worked from there. It is definitely a hands on type experience. Elasticity is key when kneading, and to recreate an artisan, European type bread, I have found that a stone works best. I have NEVER used a loaf pan ( any generic pizza stone will do). The stone heats nicely, and holds the heat, and free forming loaves are beautiful. They actually look home made. Depending on the bread, I have used egg wash, egg white wash, olive oil, flour, water (as steam), milk.

From Talk

How Do I Make It Safe?

And I haven't canned a cow, but I have canned a deer!

From Talk

How Do I Make It Safe?

Responses to Comments by cucinacecilia

From Talk

how many aprons

I have a drawer full of vintage pretty/sexy aprons that are special to me because they belonged to my mother. She always wore an apron and I have the more contemporary plain bib types that she wore at my house. I rarely even think to put one on. I think I'm a messier eater than cook (big boobs are not always a blessing). ;-D If I recall correctly, back in the 50's she wore one apron to cook and another prettier one to go with her outfit when company came. There are a few holiday specific vintage ones too, but I like the chiffon with ruffles the best. Reminds me of Lucy for some reason. I wear an old tie-dyed long shirt if I'm really worried about ruining my clothes. I also wear it as a night shirt and have worn it over a bathing suit.

From Talk

how many aprons

I was interested to find the topic of vintage aprons here because I 'm assisting an elderly family member in disposing of, among other things, a lot of about 30 vintage aprons. If any collector is interested, please email me at lmcferrinbates@msn.com

Happy day to all,
linnyygal

From Talk

Cole slaw!

I love this way of making slaw.

1/2 cup mayo
2 tablespoons honey
1 tablespoons lime juice
2 teaspoons chopped chipolte pepper in adobo sauce ( the rest can be kept in the frig for a long time)
1 cup shredded white cabbage
1 cup shredded red cabbage
1/4 cup finely chopped red onions
1/4 cup chopped green onions

This can be used with Fish Taco's too. Yumm!

From Talk

Saturday Night Drinks

This has got to be the most digustng s#@t I heard from some college girls after a college game Sat. night. Beer, vodka and Koolaid, just the sound of that so called drink gave me a hangover and I haven't even had a drink yet. Now as for me Heinie Lights.

From Talk

Serious Milwaukee Eats

I was at the Lakefront Brewery a few weeks ago...saw rats on the deck...ick!

From Talk

Serious Milwaukee Eats

Turners is solid too. I think it is the lakefront atmosphere that makes it such an event!

From Talk

Serious Milwaukee Eats

Thanks for posting this question! I'm actually going to Milwaukee this Friday night for a concert and need a good dinner spot. I might try that Milwaukee-y pizza place! :)

Hillary
Chew on That

From Talk

Serious Milwaukee Eats

Actually, y'all may laugh, but for my money Turner Restaurant off of State Street by the Bradley Center has the best fish fry.

From Talk

Serious Milwaukee Eats

I'll second Lakefront Brewery. Fantastic fish fry, and DH loves the beer.

From Talk

Serious Milwaukee Eats

Try Sanfords little brother Croquette Cafe. its cheaper but still great! if you want awesome French food, Lake Front Bistro, pricey but worth it.

A good tapas joint is Balzac. Which is also near a large bar district.

If your going to do German food, which I suggest, I prefer Maders oppose to Karl Ratzch's. For fish fry, go you Lakefront brewery, the best ever.