dmarina’s Profile

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From Serious Eats

Do You Like Eating Pie Crust By Itself?

i love the rawness of pumpkin pie crust underneath the cooked filling. LOVE IT.

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

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

From Serious Eats: New York

Amazing 66: A Truly Amazing Menu in Manhattan's Chinatown

so excited for my next trip to nyc. kicking myself for not finding it when i lived there! amazing.

From Recipes

Cakespy: Leftover Halloween Candy Pie

the website and little illustrations are adorable but the recipes make me want to hurl.

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Recent Posts

From Photograzing

Handmade dumplings with pork and shrimp

From Talk

Why Did Pot Roast Shrink?

From Photograzing

christmas pickles

From Talk

What do you do with green tomatoes?

See more posts by dmarina »

Recent Favorites

From Serious Eats

Meatless Main Dishes for Thanksgiving

From Recipes

Dinner Tonight: Pasta with Sauteed Swiss Chard, Golden Raisins, and Capers

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

From Recipes

Seriously Meatless: Tahina

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Recent Comments | Response to Comments

From Serious Eats

Do You Like Eating Pie Crust By Itself?

i love the rawness of pumpkin pie crust underneath the cooked filling. LOVE IT.

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

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

From Serious Eats: New York

Amazing 66: A Truly Amazing Menu in Manhattan's Chinatown

so excited for my next trip to nyc. kicking myself for not finding it when i lived there! amazing.

From Recipes

Cakespy: Leftover Halloween Candy Pie

the website and little illustrations are adorable but the recipes make me want to hurl.

From Serious Eats

Critic-Turned-Cook Finds Critical Eating Habit Hard to Break

okay, this particular chef has put TWO other restaurants out of business. he has no idea what the hell he is doing, and i will never eat at another one of his restaurants again. they suck!

From Talk

The Most Unhealthy Thing You've Ever Made

@baker212, that is the _most_ disgusting thing i have ever heard of. i can't even read any more of these.

From Talk

Any ideas for the Big Island?

it's been years since i've been back, but these are the places i remember, buns in the sun (kalua pig sandwiches), manago hotel, merriman's
this is a pretty decent blog:
http://bigislandgrinds.com/

also, there's a great farmer's market.

From Talk

What's orange on the outside & blue on the inside?

i use the tiny sugarpie pumpkins, but i still don't think they're as tasty as other varieties of squash.
one year, we carved pumpkins and put them on the windowsill in the living room. three days later, we noticed one had disappeared.
found a pile of grey fuzz behind the sofa. disgusting! i don't know why it only happened to one of them...

From Serious Eats

Video: 'Hot Kitchen' Cook Dishes Up Something 'a Little More Appetizing'

i never realized there was so much downtime between takes on those lowbudget porns.

From Serious Eats: New York

Coffee Chronicles: Growing Up Jersey With Diner Coffee

my old go-to diner in park slope served their coffee in these annoying little orange plastic half-mugs lined with paper cones. i swear they held about 3 tablespoons of coffee. gosh, i miss that place!!!!

From Talk

What can I do with pear-apples???

i've made a really good chutney with them and a little star anise. goes great with pork, latkes, lamb, everything! and keeps well.

From Talk

jazzing up white rice

i keep lemongrass and pandan leaves in the freezer. sometimes i'll tie a leaf in a knot and throw one or the other in...the scent makes me miss my mom!

From Serious Eats

Rising Hipster Trend: Obscure Deli Meats

my fried bologna sandwiches are going to be the third wave of charcuterie.

From Talk

Tuna Fish Salad WITHOUT the Tuna

you could do a salmon/tarragon salad for an alternative

From Serious Eats

Ben & Jerry's Chubby Hubby Renamed 'Hubby Hubby' in Support of Gay Marriage

doesn't all food come with SOME sort of political agenda? even the ingredients you put in your ice cream maker.

what about a flavor for the gals marrying gals?

From Talk

Panna Cotta - i'm afraid of misusing gelatin!

@caitlinb, i try to let the panna cotta mix cool in the bowl/pouring container and give it a good stir before dividing them into individual servings. if you do it too quickly, many times the gelatin will settle to the bottom and set up. you can let it cool for quite awhile before dividing. in fact, if it did actually start to set (unlikely), you could gently warm it again.

From Talk

Just to clarify...

i've even been known to sprinkle a little salt in the clarified unsalted. totally meh.

From Talk

Panna Cotta - i'm afraid of misusing gelatin!

i've never had a problem with gelatin getting "rubbery". i always let my panna cottas set up overnight when i was a pastry chef. i only bloom the gelatin in water if i'm using sheets. powdered gelatin just gets bloomed in any liquid you're using in the recipe.

From Talk

Homemade pasta, shrimp Oscar or Neapolitan?

you can add heavy cream and make sort of a vodka-style sauce. but with all those other ingredients and seafood, it might be a little weird.

From Talk

Cooking for someone on medical marijuana?

you might try some of the 'hidden veggie' recipes they use for kids to get extra nutrition. like the ones from The Sneaky Chef. her brownie recipe adds a puree of blueberries and spinach plus 6 T of butter, so you can get the THC in.
http://www.thesneakychef.com/free_sneaky_chef_recipes.php

From Talk

beef tongue. help me out.

i like to do a slow braise in the oven and after removing the skin and getting that picture out of my mind, i shred the meat and make lengua tacos. or even extra special sloppy joes. yeah, not fun to look at in the store, or when the curl up after cooking or removing the skin, but totally delicious!

From Serious Eats

Thanksgiving Foods We Love to Hate

I love all of those things. I don't have them anymore at my thanksgiving table, but if I'm served (any and all of it!) somewhere, I go for it and bask in nostalgia for days gone by with Nana and the whole fam!

From Serious Eats

Thanksgiving Foods We Love to Hate

@ mr guy- I agree, the brining doesn't do much for me either. I've done it the past two years, and if you ask me it's a big pain in the ass for little results. Expensive too.

From Serious Eats

Thanksgiving Foods We Love to Hate

Cans of thick slop and sludge never get anywhere near my cooking. As a matter of fact, Campbell's cream "soup" line is single handedly responsible for making crock pots the biggest laugh in the kitchen. (The crock pot was later de-throned by Sandra Lee as the biggest laugh in the kitchen - ironically a chronic user of cream soups.)

From Serious Eats

Thanksgiving Foods We Love to Hate

Don't be hating on me, but Campbell's creamy onion soup is far superior to use in casseroles versus the cream of mushroom. When I took over Thanksgiving duty from my MIL, that marshmallow sweet potato monstrosity was banned from my menu. As well as the canned cranberry "sauce", I make my own SF version from the real cranberries from the produce section.

From Serious Eats

Thanksgiving Foods We Love to Hate

Everything was fair game until you got to the marshmallows.

Marshmallows aren't Thanksgiving food. They're candy.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I also love the pastry snails made from leftover dough, butter, sugar and cinnamon. I like crust, but not the bottom soggy crust. Usually pick around it and leave it behind. Lately I've been making little tarts and putting just a dab of whatever homemade jam or jelly is around. I use less sugar so the fruit flavor is more pronounced. Good way to clean the refrigerator out of too many jars with just a dab in the bottom. I've also used guava paste and quince paste with good results. I have silicone tart pans and a tart tamper gadget that takes the work out of pressing the dough in place. It really works! Can't live without it now. Here is my dough recipe. It exactly fits two 12 cup tart pans and I whip it up in the food processor. A fast sugar pastry fix!
JAM TARTS
6 tablespoons butter
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 cup unbleached flour
1/4 cup whole wheat pastry flour
1/8 teaspoon salt
Cream butter and sugar. Add yolk and vanilla. Mix well.
Add flours and salt. Mix just to combine.
Pinch off about a tablespoon of dough, roll gently into a ball and press into tart mold.
Fill with a teaspoon of jam or jelly.
Bake at 350 for 9 to 11 minutes. The edges should be very lightly golden.
Cool on rack. Make a pot of tea and try not to devour them all.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I've always put up with the filling to get at that crust! MMM! Snapping off the golden brown crunchy goodness as a prelude of the goodness to come! MMM!

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I also am a "good" crust junkie. When my mother made pies she always had enough scraps left to make what we kids called piewheels. She would roll out the scraps into a rectangle shape, put a layer of butter then brown sugar and sprinkle with nutmeg & cinammon. It was the rolled up on the longer side, edges pinched and cut into little rolls. These were baked until golden brown & bubbly. I cannot make a pie without a few piewheels to snack on while the pies finish baking. Even friends ask me to make them.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

CRUSTTTTTTTTTTTTTTT!!!!!!!!! Yes! Yes! Yes! Flour, butter, sugar, a pinch of salt, lovingly baked together..........H-E-A-V-E-N ON EARTH! Which is why my 3 favorite baked goods have always been plain scones [from Premier Gourmet here in Buffalo, NY-no one makes them better] shortbread cookies, and my piecrust made only with butter. Ya know, my husband will chow down.....no pun intended..... the innards of one of my fruit or pudding pies and leave the crust. He does it with everyone's pie......disgusting!!! However I usually retrieve the fluted edges of his discard to savor as dessert to my now finished piece!

From Recipes

Cakespy: Leftover Halloween Candy Pie

I just found a pie crust in my freezer, and the local supermarket has a huge amount of priced-down candies on sale...hmmm, yep, this is going to work for Friday coffee break. :)

From Serious Eats

Do You Like Eating Pie Crust By Itself?

This sounds exactly like my Asian family. Everything is "too sweet! too sweet!" We also scrape most of the frosting off cakes. I'm a savory kind of gal, but my favorite sweet pie is when the fruit filling is a bit tart.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I lurve the toasty taste of a nicely browned pie crust and I truly love nutty flavor of the crimped edge. That said, nothing tastes better than a crisp, well-browned crust with a tart-sweet fruit filling. Boysenberries, anyone?

From Serious Eats

Do You Like Eating Pie Crust By Itself?

i could never resist fruit pie filling! But, that being said, i used to make little pie crust cut-out cookies for an old boyfriend. He loved them - they were little, flaky bits of goodness that were covered in cinnamon and sugar. Good alone, with milk, or sprinkled over ice cream... mmmmm :)

From Recipes

Cakespy: Leftover Halloween Candy Pie


My left over goes to the local hospitals ER breakroom. It does'nt last long there.

From Recipes

Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile

I cooked half of one in a mixed vegetable dish and it added serious heat.
I use habaneros in chili, in hot Mexican cheese dip (which is a big holiday pot luck winner, half the folks at most parties love it the other half won't taste it) and in omelets. I will use the Bhut peppers in those . I got a few from a friend who grew them I am going to dry them out and try to plant the seeds next spring to grow my own.
Hot pepper does stimulate stomach acid so if you have an ulcer it can make it worse but it doesn't actually burn the skin, just stimulates the pain and heat receptors in the nerves to fool the body into thinking it is being burnt. The heat and pain receptors use the same nerve fibers so both are stimulated at the same time. Blistering from hot peppers is a result of the body being fooled so it is not really common. No flesh is actually being harmed by the hot pepper you just think it is. It is very true (from bitter experience) that the peppers do pass through into the stool and eliminating them can be VERY painful.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I have ignored fillings before, yes. It is better when you can eat the filling and the crust together but the crust is almost never problematic.

From Serious Eats: New York

Would You Eat This Lobster?

What a great marketing opportunity. Keep the Big Boy Alive! Put this lobster on display and l make the best of it.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I think whoever said "maybe crust haters are used to store bought crusts and never had a scratch crust" might be onto something. Well-made scratch crust...OMG, nothing like it. And you KNOW that someone making a scratch crust would not waste such a labor of love on acky Sandra Lee canned filling.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I agree that a higher crust-to-fruit ratio is preferable with fruit pies. The filling is often too sweet and I like a good thick crust to balance it.

From Recipes

Cakespy: Leftover Halloween Candy Pie

hey! I saw this a few days ago and searched and searched for it so I could make it today! You might add a tag just called Candy Pie to make it easier for folks to find it. I finally remembered you calling it leftover halloween candy pie and thats how I finally found you!

Love the pie!

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I loooooooove pie crust unplugged, especially hot, with a glass of ice cold (whole) milk. I usually make a two crust recipe even if I just need one for a pie so I can have a special treat.

From Serious Eats

Do You Like Eating Pie Crust By Itself?


Not particularly but my husband loves, loves, loves pie crust by itself.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

@PommeDG: Knowing Robyn's mom personally... yeah, this conversations definitely happened.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I totally ignore the fruit - especially when its way too gooey. I'm a crust eater all the way.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

@PommeDG: Yeah, she was....I talked to her on the phone yesterday afternoon before I wrote this post. (Can't say I have a recording of the conversation, but my coworkers overheard me.) After she told me how much she liked crust and how not into filling she was, I said something like, "Uh mom, people usually like to eat both together," and she she responded with surprise. Not that she doesn't understand that people tend to eat both together, just that her tolerance for sweetness must be so low that she's surprised most people enjoy the fillings, or something like that.

Recent Posts

From Photograzing

Handmade dumplings with pork and shrimp

From Talk

Why Did Pot Roast Shrink?

From Photograzing

christmas pickles

From Talk

What do you do with green tomatoes?

Recent Favorites

From Serious Eats

Meatless Main Dishes for Thanksgiving

From Recipes

Dinner Tonight: Pasta with Sauteed Swiss Chard, Golden Raisins, and Capers

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

From Recipes

Seriously Meatless: Tahina

From Recipes

Eat for Eight Bucks: Sesame Scallion Tofu

From Recipes

Meat Lite: Black Beans and Rice, My Way

From Recipes

Healthy & Delicious: Pork Chops with Tomatillo and Green Apple Sauce

From Recipes

Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)

From Recipes

Dinner Tonight: Sweet Potato and Kimchi Pancakes

From Recipes

Eat for Eight Bucks: Chickpea Soup and Carrot Salad

From Serious Eats

The Food Lab: Animal Fat Mayonnaise

From Recipes

Meat Lite: Spaghetti with Tomato-Braised Kale

From Recipes

Cook the Book: Pumpkin Whoopie Pies

From Recipes

Dinner Tonight: Spinach and Chickpea Curry

From A Hamburger Today

The Burger Lab: The Fake Shack

From Recipes

Serious Chocolate: Brazilian Brigadeiros

From Recipes

Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine

From Recipes

Eat for Eight Bucks: Shrimp Rolls with Homemade Chive Mayo

From Recipes

Cook the Book: Polenta Smothered with Braised Greens

From Serious Eats

A Mother's Recipe and Tips for Making Wontons

From Recipes

Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon

From Recipes

Eat for Eight Bucks: Japanese Fried Chicken and Two Simple Salads

From Recipes

Dinner Tonight: Shrimp, Jicama, and Mango Salad

From Recipes

Sunday Brunch: Asian Shrimp Toast

From Recipes

Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables

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About dmarina

Website: http://bittersoursalty.blogspot.com/

Location: seattle

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Favorite foods: foie gras, bitter greens, avocados, raw meat, offal, spot prawns, bestfoods mayonnaise

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