dmcavanagh’s Profile

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From Talk

My favorite part of the Thanksgiving meal...

It's a toss up between gravy and desert. Desert is always a pumpkin pie and a crumb topped apple pie.

From Talk

marinara separating?

Both fresh tomatoes and canned diced tomatoes are very watery. I would add more paste to help sauce thicken, but more importantly, cook longer. I like to simmer sauce for several hours on very low heat. Be sure to leave uncovered so excess water will evaporate.

From Talk

Turkey on Grill Too Smoky--What to change?

There's a big difference between a 5lb. chicken and a turkey which I'm guessing will be 15-20lbs. That being said, I'd be afraid to experiment on Thanksgiving dinner. A safer bet may be to do a short smoke on the grill, then finish in the oven, where you have a better handle on the heat.

From Talk

Has anyone tried making fried goat cheese?

The freezing trick also works great if you want to try homemade mozzarella sticks.

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Recent Posts

From Talk

What's everybody been doing...?

From Talk

Recommendations on New Range

From Talk

Can Buttermilk be frozen?

From Talk

"UPSCALE" Mac n Cheese -any ideas?

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Recent Favorites

From Talk

Wanted: A non-BBQ recipe for Pork Shoulder!

From Talk

How to use the Salton Pizelle Maker

From Serious Eats

Come on in 'The Kitchn'

From Talk

chocolate chip cookies: the best

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Recent Comments | Response to Comments

From Talk

My favorite part of the Thanksgiving meal...

It's a toss up between gravy and desert. Desert is always a pumpkin pie and a crumb topped apple pie.

From Talk

marinara separating?

Both fresh tomatoes and canned diced tomatoes are very watery. I would add more paste to help sauce thicken, but more importantly, cook longer. I like to simmer sauce for several hours on very low heat. Be sure to leave uncovered so excess water will evaporate.

From Talk

Turkey on Grill Too Smoky--What to change?

There's a big difference between a 5lb. chicken and a turkey which I'm guessing will be 15-20lbs. That being said, I'd be afraid to experiment on Thanksgiving dinner. A safer bet may be to do a short smoke on the grill, then finish in the oven, where you have a better handle on the heat.

From Talk

Has anyone tried making fried goat cheese?

The freezing trick also works great if you want to try homemade mozzarella sticks.

From Serious Eats

What's Your Favorite Sandwich?

I'll have betteirene's sandwich except on white toast.

From Talk

Favorite Bagel Fillings/Toppings?

Everything bagel with plain cream cheese, fresh from my oven. I do a batch about once a month.

From Talk

Serious Efforts: Sauerkraut fermentation

I don't have any knowledge about making kraut, but just recently a saw an episode of "Good Eats", and AB was doing homemade kraut. Perhaps a visit to the foodtv website would be useful. The show aired within about the past 2 weeks, so it's probably that it might still be in their schedule cycle for another viewing.

From Serious Eats

Poems About Onion Bagels

I feel a good limerick is needed. Anyone have one?

From Talk

Eating quirks

@wellred-you lucky Canadian, I love Coffee Crisp when in Canada. Wish they were available in the states. I also am a lover of Nielson milk chocolate bars...I think they"re called Jersey Milk...delicious!

From Talk

What would you eat for 30 days?

The guy who did the pizza bit was paid a four figure sum for completing the stunt. For a four figure payoff, I could also live on pizza for 30 days, but I'm sure I'd be sick of it by then. That said, why would anyone not getting paid want to do the same thing?

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Without a doubt, Chicken Parm with penne pasta on the side and a great loaf of garlic bread. Tossed salad completes the meal.

From Serious Eats

Unique Food Trends: Atlanta

I'm surprised Varasano is having consistency issues with has sourdough crust, as that is has specialty. Maybe the help isn't quite up to the task yet.

From Slice

A Pizza-Eating Feat for the Ages

What's the big deal. A lot of people could do that , especially if there going to got paid a four figure payoff.

From Talk

FN Chefs - ignoring food sanitation

What you see is what you get. Most of these double dippers are chefs and restaurant owners. If they dd on TV, you know they do the same in their own kitchen. The judges constantly call out violaters, and sometimes (often) they continue to do the same thing. By the way, I think all these shows are stupid, the combo of ingredients make little sense, and the final product seems odd and unappetizing.

From Talk

Do You Like Mock Foods?

Check out PoorOldMama's thread...is she saying "I bring home the turkey bacon".

From Talk

Do You Like Mock Foods?

No. Absolutely not. Never. Just say it out load...turkey bacon. Isn't that ridiculous?

From Talk

Weekend Cook and Tell: Pumpkins Everywhere!

I've been pigging out on chocolate chip pumpkin bread. It's a King Arthur recipe from one of their books, can't remember which one. The loaf is very tasty, I like to use Ghiradella 60% cacao chips to make it extra delicious.

From Serious Eats

All-You-Can-Eat Restaurants: Great Deal, Or Bad Policy?

To each his own. You could ask the same question of fast food joint, chinese take-out joint, ice cream joint, hot dog joint , pizza joint,etc. Everyone has one that they like,and several that they don't. And everyone is glad that the one they like is there.

From Serious Eats: New York

Right Now: Wafels and Dinges Throwdown With Bobby Flay

Bobby will somehow find a way to use some wacky chiles in a waffle and turn the judges off to them.

From Talk

Dry Ice in NYC

Did you try the phone book? Yellow pages.

From Serious Eats: New York

Would You Eat This Lobster?

Who says it's 70 years old, and how is that verified. I think this is a "big fish" story.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Spaghetti with meatballs and chunks of Italian sausage in a smooth garlicky red sauce, caesar salad with homemade garlic croutons, warm crusty Italian bread with butter, a nice barolo, and lemon cheesecake for dessert.

From Talk

Turkey on Grill Too Smoky--What to change?

I use about a cup or more of the wood chips or chunks.

I start with the bigger chunks and then add chips during the cooking process.

It helps to have a smoker box since the foil pouch seems to burn up too quickly.

From Talk

Turkey on Grill Too Smoky--What to change?

Here's a suggestion that should work.

Just use the chips for the first 60-90 minutes while roasting the bird.

I use mesquite and/or hickory chips and in the case of a larger piece of meat, I use the chunks.

You'll get some smoke flavor, but not all the way through the meat.

Of course, I come down on the smokey taste that improves the next day.

Once other suggestion, baste the bird after it starts to brown.
I use a bit of cider vinegar and cherry or pomegranate juice.
It'll brown the bird and you'll serve a really gorgeous looking bird.

Be sure to let it rest for about 15 minutes before slicing and serving.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Layer sauerkraut in a casserole dish, place pork chops on top and season (I use cracked black pepper, garlic powder and smoked paprika), cover with lid or seal with foil, bake in 400 degree oven for 45 minutes. I like to make mashed potatoes with it, but have also just done steamed veggies on the side.

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

Cook the Book: 'New Classic Family Dinners'

Mom's from-the-Campbell's-can versions of Chicken a la King and Beef Stroganoff!

From Talk

My favorite part of the Thanksgiving meal...

I also love Thanksgiving - it's my favorite holiday, hands down. My favorite food is Mama's dressing. She bakes cornbread separately, sautes onion and celery, breaks up the cornbread and adds the vegetables, chicken broth, and some of the drippings from the turkey pan and then bakes the mixture. Since it never goes inside the turkey, it's not stuffing, but dressing, and it is yummy!
I love how everybody talks about how cozy Thanksgiving is. I absolutely agree and I love the day after, too. Turkey sandwiches on sourdough bread - yum!

From Serious Eats

What's Your Favorite Sandwich?

The roast beef at Manny's Deli in Chicago. I get it extra rare on an onion roll that is SOAKED in roast beef juice. The potato pancake and pickle on the side aren't too shabby either.

From Serious Eats: New York

Serious Eats Finds New York's Best Bagel

Personal Favorites:

Brooklyn: Montague Street Bagels
Manhattan: Ess-a-Bagel

Favorite used to be Bagel Zone (Ave A between 3rd St & 4th St), until they changed their name and stopped baking their own. Was the perfect bagel -- crisp on the outside, soft and bready on the inside...I'd pay a ridiculous premium just to taste one again.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Coming from a Turkish household, my favorite family dinner is mercimek çorbasi (lentil soup) with köfte (ground beef/meatball-like patties), domatesli pilav (tomato rice), and yogurt.

From Talk

My favorite part of the Thanksgiving meal...

i love everything about Thanksgiving... maybe because I was born on a Thanksgiving day a few years ago ;) and it marks the start of Xmas season... it's sucha happy time for me, always.

I used to love the whole menu combination. And would most look forward eating the same menu a few times via the leftovers. and even now that I am vegetarian, I think my favorite part are the sweet potatoes/yams... my mom used to make them with marshmallows on top. YUMMM.

From Talk

Pizza: A cure for the blues?

pizza - one of the best foods in the whole world... straight cheese pizza with a great doughy crust always does it for me.

From Talk

What's your spice aversion?

CUMIN... after 3 weeks in India a few years ago, i developed an aversion to cumin after a whole week straight of eating food seasoned with cumin. Everything tasted the same.

Now, I can't even smell it at the supermarket.

From Talk

My favorite part of the Thanksgiving meal...

Stuffing... I may only eat it 1-2 other times the entire year.... but I eat my quota and then some on thanksgiving.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Favorite family dinner would have to be my childhood birthday meal of Earl Abel's fried chicken and black bottom pie.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Really anything, as long as it's accompanied by family and laughter. We often have shrimp scampi in the summer and a roast with Yorkshire Pudding in the winter....mmm.... :)

From Talk

My favorite part of the Thanksgiving meal...

My favorite part of Thanksgiving is actually the day after. It's incredible how many cool recipes there are for leftovers.

So I spend Thanksgiving morning cooking - in the afternoon it's family time with a mid afternoon dinner.

Then on Friday it's a whole new ballgame with everything from Turkey enchiladas, soup and chili's to Turkey nachos, turkey stuffed peppers, turkey omelets etc. etc....we feast all weekend!

Then try to loose some weight so we can do it again over Xmas.

Love the holiday season!

From Talk

My favorite part of the Thanksgiving meal...

I emigrated from the US ten years ago, so it's been a while since I celebrated Thanksgiving. Also, we don't eat poultry (we keep chickens as pets). But a good bread, sausage and onion stuffing with an ale gravy is hard to beat. And of course mashed potatoes...I put them up there with the omelette and scrambled eggs as something every good cook should be able to do well.

Sweet potato pie, topped with pecans, brown sugar and butter, and caramelised. An apple pie with a lattice top. Broccoli baked with a sharp cheese sauce.

From Talk

My favorite part of the Thanksgiving meal...

family. For food it's the stuffing, with gravy and whole cranberry sauce.

Recent Posts

From Talk

What's everybody been doing...?

From Talk

Recommendations on New Range

From Talk

Can Buttermilk be frozen?

From Talk

"UPSCALE" Mac n Cheese -any ideas?

From Talk

Starbucks Coffee *Way* or *Nay*

From Talk

PIZZA! Thick crust or thin crust?

From Talk

Searching for 6 in 1 brand canned tomatoes.

From Talk

does anyone own a peanut butter stirrer?

Recent Favorites

From Talk

Wanted: A non-BBQ recipe for Pork Shoulder!

From Talk

How to use the Salton Pizelle Maker

From Serious Eats

Come on in 'The Kitchn'

From Talk

chocolate chip cookies: the best

From Recipes

French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts

From Talk

Biscotti Book

From Talk

No Mo' Breakfast!

From Slice

Kenji Alt's Homemade Pizza Hack

From Slice

Jeff Varasano's Famous Pizza Recipe

From Slice

Jim Lahey's No-Knead Pizza Dough Recipe

From Serious Eats

Salted Water for Boiling Is Most Commented-on Recipe on Epicurious

From Talk

'Culinary Slumming'

From Talk

Recipe Request: Awesome Cake Recipe

From Talk

I Got a Bread Machine! I Need Suggestions

From Talk

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