Commenter

czken

  • Location: Seattle, WA / Liberec, Czech Rep.
  • 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...

Latest Comments

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

My Aunt's recipe for succotash can be made any time during the year (always on the Thanksgiving table), but it is particularly tasty this time of year when the corn is fresh off the cob..!!!

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Fried calamari, sprinkle with salt. Serve with a marinara sauce and lemon wedges.

It's All in the Rub: How to Make Real-Deal Memphis-Style Dry Ribs

Is there any way this can be adapted to cook in an oven for those of us who are apartment dwellers without access to a grill or smoker?

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

I'm on a continual quest to finally fry up the best fried chicken ever then my days on this earth will be complete.

Cook the Book: 'Yucat√°n' by David Sterling

I can't imagine a more enchanting tour than through the many facets of Greek cuisine; seafood, sheep and souvlaki..!!!

Cook the Book: 'Maximum Flavor'

I'd like to master a perfect (perfectly easy) Pate a Choux.

Cook the Book: 'The Heart of the Plate'

Tempura battered vegetables; especially the cauliflower, zucchini chips, snow peas and sliced green tomatoes.

What to make / bring for my friend in Finland

Be prepared to forfeit anything that comes from your kitchen at the Finish customs station. Most nations are very weary of allowing any foodstuffs into their country for fear of contamination of their agricultural industry. This is particularly true of produce and meat products. Cooked and canned items are not exempt. I've had canned meats and beef jerky confiscated at the border. My grandson was subject to a search of all his belongings because an officer smelled an orange that he had eaten just before he went through inspection. Remember too that GMO products are banned in all European states. Are you sure of your ingredient sources?

Taste Test: The Best Mayonnaise

I think it would have been a very good idea to include the "two-minute" mayo in your blind test. I've been using it exclusively for about a year and really love the idea of doing minor tweaks as the mode arises. Next time, for instance, I'm going with the lime juice. If you promote the homemade variety, it should have been side by side with the rest. Put Miracle Whip on the bench..!

Do you buy Honey online?

We buy ours from one of a couple of bee hobbyists in our circle of acquaintances. They package in large-mouth "mason" jars and we select both clear and "cloudy" varieties.
Doubt we'd ever go back to commercial, store-bought honey and would probably never buy via internet but may search you out looking for a local farm stand. Unless there is something extremely unique about your honey (only from orange blossoms, swamp grasses or Dixie peaches) I can't imagine too many shoppers motivated to shop for honey online.
The last honey we bought from a stranger was simply sitting on a wooden chair beside the road with a price tag and a bowl for us to leave the payment. Some of the best and, yes, we still watch for the chair when we are in the area...

What do you think makes for a great restaurant?

Honestly, you fairly well covered any list I would have made although I wouldn't require free wine (a bit too presumptuous), clean bathrooms yes but needn't be elegant, nor do I need internet while eating. I can see why a wide variety of sweeteners are not always on the table; they would disappear as purse stuffers. Better to make them available on request. The one thing that would keep me from returning to any eatery is paying a ransom and leaving hungry.

Favorite Recipes from The Joy of Cooking?

I've had two different editions and gave the third to my son as his first cookbook. Honestly I found the book very instructive as I began to cook and now use it mostly as a reference for techniques, methods, times, etc. The one recipe that I've used for decades is its pancake/waffle recipe. Easy and easily scaled to feed the number of legs under the table...

Cook the Book: 'Pati's Mexican Table'

Chiles rellenos, enchiladas suizas, rice and refried beans.

WFO Dream Job--I'm in mine finally, what's yours?

I can't imagine leaving my current vocation but I often dream about having a small shop or mobile wagon that features a variety of sandwiches (mostly hot); all made with biscuits. Either in a busy business center or on some pedestrian boardwalk in a sunny locale.

If you had to eat one nationality...

I would go with Chinese and its variety of regional cuisines and the influences of its neighbors. That's almost like taking the easy road out and saying American; You'll find just about anything in either choice...

Cook the Book: 'Every Grain of Rice'

Congee (Rice Porridge) and Yutiao (Chinese Donuts) to accompany.

Buffalo wings

I've learned something new. I'll go back into the archives and give it a try..!

Buffalo wings

I've learned something new. I'll go back into the archives and give it a try..!

Leftover Braised Red Cabbage What To Do?

Surely braised cabbage would be a good addition to a vegetable based soup or run through a blender/processor to become part of a vegetable juice/smoothie. If braised cabbage stretches too far why not cook just a half a head and use the remainder to make a slaw or add to a mixed green salad? My experience is that uncooked cabbages last a very long time in the fridge; just trim off the oxidized layer and start planning your second meal.

Removing blueberry seeds from puree

I might try a Foley Mill or a whirl in a blender. The blender would be my first choice.

Buffalo wings

I would not. I may lightly spray the bottom of the baking tray to prevent them from sticking but there is plenty of fat in the wings that will render as they bake. Drying them with baking powder is a new one for me. How would that be better than simple flour or cornstarch; if anything at all? I dry mine by scattering them on the baking sheet and leaving them in the fridge, uncovered for a number of hours.

Care Package Suggestions? (International Shipping)

While residing in Central Europe, we always asked for chocolate chips, brown sugar, pecans, corn syrup, a variety of hot sauces (Tabasco, Frank's Red Hot...), select spices; particularly those used for Mexican cuisine (chili powder, cumin, cayenne, etc.), masa harina, peanut butter, Swiss Miss, Kraft grated Parmesan cheese, ranch dressing mix and Honey Bunches of Oats.

What is the best food in the world?

I'm not sure why but I have a mythical southern fried chicken that I've been chasing for decades. Tried a ton of differing recipes and studied the topic deeply but never have I been able to get it just right. Somewhere in the distant recesses of my experience I've eaten the perfect bird or I wouldn't be so disappointed with everything I've tried.
The most memorable meal is one I ate about three decades ago at the restaurant of a friend. It was a huge slab of med-rare prime rib with a smothered baked potato and a side of bacon wrapped green beans.

Random recipe sources

@Antilope, great resources. Thank you..!