einscheusal’s Profile

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From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Kimchee, dill pickles, raspberry preserves, pickled eggs, sauerkraut, and...more pickles

From Serious Eats

Cook the Book: 'Urban Italian'

Wild mushroom lasagne with layers of greens. Not really twisted, except I generally use swiss chard instead of the expected spinach. Chard grows like a weed; I eat it at every meal, it seems.

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

Any of your standard quick breads: beer, corn, banana . . .

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Kimchee, dill pickles, raspberry preserves, pickled eggs, sauerkraut, and...more pickles

From Serious Eats

Cook the Book: 'Urban Italian'

Wild mushroom lasagne with layers of greens. Not really twisted, except I generally use swiss chard instead of the expected spinach. Chard grows like a weed; I eat it at every meal, it seems.

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

Any of your standard quick breads: beer, corn, banana . . .

From Serious Eats

Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie

brown butter cookie with granny smith apple and cinnamon

or autumnwine's manchego cookie....wonderful pairing!

From Serious Eats

Cook the Book: 'Baking Unplugged'

the inevitable rite of passage: as a young, novice baker, I mistook salt for sugar and made an inedible batch of brownies. And then I ate them anyway.

From Serious Eats

Weekend Book Giveaway: 'Hungry for Paris'

I'm actually heading to Paris in two days to spend three months with my girlfriend while she finishes school. My food memories from the first (brief) time I was in Paris involve bad Italian food and lots of muesli. (It was a one-night stopover.) So: no favorites yet, but hopefully a long list upon my return.

From Serious Eats

Cook the Book: 'A Platter of Figs'

Mashed butternut squash, roasted brussels sprouts, roasted beets, and apple pie....a lot of apple pie...

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

I had a friend in high school whose mom made these delicious rice flour balls with red bean paste inside. They were like jin deui, but not deep-fried and not rolled in sesame seeds. In any case, they were delicious. I love mapo dofu also...and mu shu vegetables...

From Serious Eats

Cook the Book: The Cornbread Gospels

Isa Moskowitz's recipe from Vegan with a Vengeance is mighty fine and none-too-sweet. Sometimes I toss in sun-dried tomatoes or jalapeõs. So good...

From Serious Eats

Cook the Book: The Sweet Melissa Baking Book

My girlfriend's dad's orange cake soaked in orange juice and topped with a thick layer of hardened chocolate. Oh my god. So good.

From Serious Eats

Cook the Book: Nigella Express

It may not be a huge time-saver, but covering the pot when boiling water saves a lot of energy and at least a couple minutes. Boiling potatoes, etc.: cover the pot.

From Serious Eats

Serious Easter Artisanal Chocolate Egg Giveaway

A pancake breakfast is my family's go-to holiday commemoration. Pretty boring, but then again, it's not very often that my dad will cook something besides a huge slab of meat. And for the entire family, no less.

From Serious Eats

Cook the Book: 'My Last Supper'

Something heavy and German with my entire family at the table. (Except for my sister's husband. He's a douche.)

From Serious Eats

Weekend Book Giveaway: 'Trail of Crumbs'

My stomach refuses nothing in times of stress. Carbs are usually the most readily available (often in the form of a bagel...or three), but really anything goes when I'm freaking out. I'd be interested in knowing if there's a scientific explanation for the apparent connection between stress and perceived hunger. Does anybody know something?

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

I've learned what few cooking skills I have now from trial and a ridiculous amount of error. However, my parents provided the basics and I wouldn't really appreciate food as much today if neither of them did.

From Serious Eats

Cook the Book: 'The Vegetable Dishes I Can't Live Without'

roasted roots, raw whole carrots, and steamed winter greens with red chili flakes. Pretty simple stuff

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

Multi grain bread! This looks like a great cookbook!!!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Thank you for participating, and congratulations to our winners:

geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I want to be able to can my own spaghetti sauce and salsa.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.

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About einscheusal

Website:

Location: East Bay Area, CA

About: Moving to Paris soon.

Favorite foods: bread, olives, pickles, burritos, kimchee, ratatouille, falafel, hummus, Pink Lady apples, carrots, PB&J sandwiches, Belgian ale, IPAs, pinot noir, Ardbeg and Laphroig whisky, aged Mahon, Manchego, Ethiopian food...that's a start

Last bite on earth: I love food, but I hope I have greater concerns than this near the end