czken’s Profile
Recent Comments
National ( Food of Your Choice) Day!
I googled "National Pigs In a Blanket Day". It's already been assigned to April 24th. Someone beat you to it.
As for me, there must be a wintry day open for "National Oxacan Black Bean Soup Day".
I say Kobocha, you say Kohlrabi
1) Peel it, cut it into sticks like french fries, sprinkle with lemon juice, salt and chili powder. Simple, easy and refreshing.
2) Peel it, slice about 3/8" thick slabs. Flour, egg wash, bread crumbs and fry. Serve with tartar sauce.
3) Peel, cube and drop into a vegetable soup.
4) Peel, cube, boil and add to potatoes as you mash them.
Four random ingredients, one course...
Fresh steamer clams,
boneless, skinless chicken thighs,
cornflakes and
canned tomatoes.
See more comments by czken »
Recent Posts
See more posts by czken »
Recent Favorites
See more favorites by czken »
Recent Polls
czken answered "An edge slice (but not corner)" to When it comes to square-cut pizza, I prefer ...
czken answered "Crushed" to How Do You Like Your Ice?
czken answered "I don't use a straw!" to Straight or bendy, that is the question.
czken answered "Yes" to Do you salt your slices?
Recent Quizzes
czken got 20% correct on General Knowledge (aka No Specific Theme Today)
czken got 70% correct on How Much Do You Know About Hot Dogs?
czken got 57% correct on Pop Quiz: Pancakes!
czken got 37% correct on How Much Do You Know About Regional Sandwiches?
See more polls and quizzes by czken »
About czken
Location: Seattle, WA / Liberec, Czech Rep.
About:
Favorite foods: Stir-fried meals;they're all things to all moods; elegant, basic, healthy, heart attack, vegetarian or not, fiery, curried, sweet, sour, kitchen sink or leftovers. Goes with any carb, easy on the wallet; hard to beat!
Last bite on earth: Vacillating between seaside and landlocked, I'm always in crave mode for fresh seafood. I'm asking for a "Fisherman's Platter" the night they execute me...

For years a coveted possession, in the end Bon Appetit took me to the depths of despair. Saveur has bouyed me back to the pinnacle of print material appreciation.