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What do you do with sweet potatoes?
@Chew on That, Thanks Hillary. We like them "plain", don't need extra calories from brown sugar and lots of butter...your Roasted Sweet Potatoes will be just right for Thanksgiving..
Countdown: Thanksgiving
Thanks everybody for all the comments. My only Thanksgiving thoughts were about the turkey. We moved to Albuquerque recently (after many years in Miami) and I'm not familiar with local butchers yet, so I guess I'll buy the bird at Whole Foods to be safe. I will stick with the same tried and true menu, very basic. We'll be my husband and I and my daughter and son-in-law. @Christina, your comment made me think, and I will be sure to invite someone who would otherwise be spending the day alone. Thank you.
Sunday Brunch: 'ino's Scrambled Egg, Pancetta, and Fontina Bruschetta
Next Sunday for brunch, sounds easy and delicious. Thanks!
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Would you rather cook or be the guest?
Both. When it's my turn to cook, I enjoy doing it. When we are guests, I enjoy that too, then I get to have a glass or two of wine. No wine for me when I'm entertaining!
What do you do with sweet potatoes?
@Chew on That, Thanks Hillary. We like them "plain", don't need extra calories from brown sugar and lots of butter...your Roasted Sweet Potatoes will be just right for Thanksgiving..
Countdown: Thanksgiving
Thanks everybody for all the comments. My only Thanksgiving thoughts were about the turkey. We moved to Albuquerque recently (after many years in Miami) and I'm not familiar with local butchers yet, so I guess I'll buy the bird at Whole Foods to be safe. I will stick with the same tried and true menu, very basic. We'll be my husband and I and my daughter and son-in-law. @Christina, your comment made me think, and I will be sure to invite someone who would otherwise be spending the day alone. Thank you.
Sunday Brunch: 'ino's Scrambled Egg, Pancetta, and Fontina Bruschetta
Next Sunday for brunch, sounds easy and delicious. Thanks!
Why the hostility toward restricted diets?
I was reading an interview with Valentino, the designer. They were discussing his lavish parties. The interviewer asked how he dealt with difficult guests, and he answered "I don't invite them". Amen
Cook the Book: 'Beard on Food'
My mother cooked all meals from scratch. We ate hearty, delicious meals. She enjoyed James Beard's recipes. She gave me "The James Beard Cookbook" revised version, the original published in 1959 and has a glossary of does and don'ts which includes:
"Follow instructions carefully at first. Once you are sure of a cooking process or recipe, then you can begin to experiment on your own".
Weekend Book Giveaway: Marco Pierre White's Devil In The Kitchen
No devil here! My daughter and I cook together once a week. We try out more difficult recipes so we plan in advance..who is picking up the ingredients (who lives closest to the store where most of the ingredients will be purchased and we check which staples that we need for the recipe). Then we decide what part of the recipe each of us will be doing....it works out great.
How did you first hear of serious eats?
I think from Epicurious...I check SE daily...Epicurious when looking for specific recipes.
Cook the Book: 'How to Pick a Peach'
Cooking: corn - when in season
Raw: tomatoes - in season
When you have a lot of cream cheese, you should make ____.
cream cheese, mix in chopped fresh dill, purple onion finely diced, plum tomatoes diced, mix well, try not to crush the tomatoes. Refrigerator over night. Savory and delicious on bagel or good crackers.
Bring a dish...it's potluck time!
lemons. Thanks! I must try the sauce recipe for the holidays!
Bring a dish...it's potluck time!
lemons..that butternut squash pie sounds fabulous..would you share the recipe?
Who Wants to Raise City Chickens With Me?
Please don't, it sounds cruel.
'Top Chef': Made in Manhattan
With all the discussion about Casey's "coq au vin" I think I'll make coq au vin this weekend..from the New York Times Cookbook, Craig Clairborne's version. Easy to make and delicious (2 oz. of warmed cognac) plus really good dry red wine.
It was a treat to see Le Cirque and their chefs. I enjoyed this week's show more than all the others.
The Best Frozen Custard
I don't live in Australia, but I too have never eaten frozen custard...I've lived in MA, western NJ, western PA, south Florida and now NM....haven't seen frozen custard yet..but I do get a lot of enjoyment from good Greek yogurt and an occasional dish of rich chocolate Breyers ice cream.
Cook the Book: 'Pure Dessert'
Apple pie, mincemeat pie(seasonal), key lime pie, almond biscotti, strawberry shortcake, banana-oatmeal cookies.
About once a year, I feast on _____
When we lived in Miami, I always made strawberry shortcake in January...that's when local strawberries were ripe and delicious. My cake was not "shortcake" it was two 9"inch cakes sliced horizontally (making 4 layers) I cooked 1/2 the berries with a little sugar and sliced the rest on each slice. "Iced" with fresh whipped cream. Delicious!!!!
'Top Chef' and the Broccolini of Doom
I'm still waiting for great or at least really good food from these contestants. Could be that the producers of the show know nothing ( "they know nothing" a la Jim Cramer's tantrum) about really good food. Let's get back to the food and leave the reality personalities out of it.
Plain 'Ol Coffee...
Really hot just ground Pinon coffee (New Mexico) made in a French Press.
Only one 8 oz. cup per day...any more, and I won't sleep.
Pureed and really soft food...
When my daughter was a baby I made all her "baby" food. Mashed potatoes w/ good home cooked chicken in blender (dice chicken first), home made apple sauce w/ yogurt or cottage cheese, carrots mixed with potatoes through a ricer. Think almost anything that you are craving, cook it and blend it individually. Hope you are better soon.
Pancakes versus French toast — your favorite?
"Custardy" is the key to good French Toast, my choice. So good, especially on Sunday.
Cook the Book: 'Southern Belly'
When in NC its got to be The Dillard House in Dillard. Wonderful country ham, fried chicken, vegetables grown on the property. Served in huge quantities and delicious!
Do you wear an apron?
Thanks for the apron reminder, sure I have a few with the linens. I also have " big shirts" that I wear when cooking for a crowd but definitely do not wear them in public. Will check the linen closet to see if I have any holiday themed.
What's Your Go-To Weekday Breakfast?
Just ground Pinon coffee, one whole wheat toast & banana or one whole wheat toast with peanut butter. Coffee must be very very hot.
The Best Frozen Custard
13JE09, C. 1532 HRS
Dear Serious Eater,
EAST COAST ORIGINAL FROZEN CUSTARD of Fairview Park, Ohio,
is another mecca for frozen custard lovers ! Custom machinery for top quality taste and texture. Sugar~free frozen custard always available too.
http://cityvoter.com/
east-coast-original-frozen-custard-18900-lorain-rd-fairview-park-oh-44126/loc/30551
Tasty toast toppers....
our faves- 1. pbj 2. pb and banana
3. butter, sugar and cinnamon
4. butter and apricot preserves
5. beef hash
6. pb and mayo
and 7. best favorite- take 4 slices toast and spread on
warmed shredded bbq chicken eat with fork ,delish.
What do you do with sweet potatoes?
Of course i like them all sweet and roasted but i also love them raw and grated in a salad. This recipe is yummy and fresh tasting! Quite a different take on your traditional sweet potato but the blue cheese adds a nice compliment and gets you thinking up new ideas! http://www.ncsweetpotatoes.com/component/option,com_garyscookbook/Itemid,130/func,detail/id,43
Tasty toast toppers....
Jewish Rye bread spread with thinly sliced sauteed shitake mushrooms, thinly sliced provolone cheese, with a few capers sprinkled over the top mildly toasted. (My favoriter toaster oven treat)
*note for an interesting flavor add (in addition to the butter the mushrooms are being sauteed in) a teaspoon of peanut butter.
Tasty toast toppers....
I was just looking at the posts about topping toast with cream cheese. Add jam to that...yyum! The first time someone suggested eating a sandwich with cream cheese and jam, I thought they were crazy, but it's actually really good.
Tasty toast toppers....
*leftover turkey gravy from thanksgiving dinner boiling hot on buttered whole wheat toast
*bacon, tomato and real mayo
*virgina ham and white super sharp cheddar, layered on buttered wheat toast and broiled til melty
*honey roasted peanut butter
*roasted chicken breast (leftover), garden tomato and watercress
*eggs scrambled with half and half, mixed with cooked sausage, tomato, cheddar and topped with white gravy!!!
Tasty toast toppers....
eggs, scrambled with cheese and garlic.
Tasty toast toppers....
Good Morning! I just started my day topping my toast with mayo and big thick slices of homegrown beefsteak tomatoes and a little freshly ground sea salt and pepper. Heavenly.
Tasty toast toppers....
Oops, just checked the Mr. breakfast site...the # is actually at 326...we can beat that, right?
Tasty toast toppers....
@NativeRose...wow thanks for commenting on my post from almost a year ago! I have never eaten gluten-free bread but the brown-sugar & cinnamon cream cheese really sounds good :)
SE...what's your latest toast topper? Can we beat the 308#...actually I think the # is up to 312?
Tasty toast toppers....
I have to use gluten-free bread, so I choose the sandwich bread e.g. ener-G, rather than the thick-sliced more dense forms of bread. It's interesting to find enjoyable toppings with that crazy new texture, and I find I need to use more of the topping. So...
tuna fish w/mayonaise/sweet relish
or: tuna w/melted cheddar cheese
Honey, which is almost completely absorbed by the bread, but tastes so yummy
butter and cinnamon/sugar, of course
strawberry cream cheese
brown sugar and cinnamon cream cheese
peanut butter/jelly
butter w/maple syrup is my next try
best eaten with: banana, gluten-free granola (best brand, Udis), gluten-free puffed rice cereal and cornflakes
...yum!
Man Bites Dog: Serious Critic Reviews a Chain Restaurant
I have to say, I like Cracker Barrel Breakfast. Their "mama's french toast" is the best french toast I have ever had and that what keep's my hubs and I going back. The lunch and dinner menu is mediocre, but I say definitely head back for the french toast, and then see how you feel.
How did you first hear of serious eats?
I picked up the link off eGullet.
How did you first hear of serious eats?
I heard Ed Levine on one of Martha Stewart's Sirius radio shows. I was impressed and intrigued and couldn't wait to get home and check out Serious Eats. I'm so glad I did. What a great community! Thanks for all the tips.
I've been trying to convince my niece to apply to Serious Eats to work as an intern. She's a darling 35 year old who lives in Manhattan and has worked in the restaurant world for many years. She's cute, intelligent, articulate, upbeat, loves to cook and knows her way around the computer. She needs a push......any suggestions??????
Man Bites Dog: Serious Critic Reviews a Chain Restaurant
Jeez, Cheesecake factory and Applebees....Americanized famous dishes in unreasonable portions. Though I must say, if you articulate your distaste and dissapointment in a letter witten to the owners (via the corporate website) you can definitely score some free food vouchers. I wrote a letter to Carraba's explaining that I am a Philadelphia native living in Savannah, GA, and that I wish hey could raise the bar from salty shrimp (delicious, local versions of hich can be found in the river) and Subway loafs of bread. I got a 50 dollar voucher and a personal tour from the kind chef at Carrabas. All I wanted was for them to think about raising th bar.
How did you first hear of serious eats?
I saw Ed speak at the Gourmet Institute even in October.
How did you first hear of serious eats?
I first heard of Serious Eats on eGullet in a little post on the Chicago board. It was by someone mentioning the Amateur Gourmet and the new site.
At first the name scared me. Serious Eats sounded too serious for me, but I was assured that seriously Serious Eats was not scarily Serious.
I'm very glad to have found it. I like the idea of being a Serious Eater.
Never could stand the idea of being a "eGulleteer". Talk about seriously scary. Heh.
The Best Frozen Custard
As a Wisconsinite I have to say that Kopps tops the list of the world's greatest custard. I have never ever been disappointed with any of the custard I have eaten there. I have traveled all over this great nation and sampled frozen custards from anywhere I could find it. Kopps is tops.
The Best Frozen Custard
If you're in Western PA, check out Glen's Custard in Springdale. They have the original custard machines from the thirties, still in working condition and producing their custard every day. Wonderful stuff-- I grew up on it!
How did you first hear of serious eats?
A link from the Mario site. I bought the Mario/Copco risotto pan and the cast iron skillet and was looking for the link to the products page. Found this instead. This is my first night here...love it already!
How did you first hear of serious eats?
I was freaking out at work because it was the day before I was leaving for vacation in France and I was so worried that I wouldn't be able to find a place to eat. My co-worker suggested posting to Talk on Serious Eats and I've been hooked ever since. And yes, France was wonderful and yummy!
How did you first hear of serious eats?
Ah yes, I remember it well. Watched an appalling episode of Semi-Homemade Cooking with Sandra Lee (I agree, they are all appalling) on the Food Network and decided to google her name so I could find a place to vent. I've been a huge fan ever since. Of your website, not HER! ;)
How did you first hear of serious eats?
I was not even looking for a food blog, but came across it when I was searching for something recently (I don't remember what). It came up in the search results, and I've been hooked ever since! I only wish I had found it sooner...Thanks everyone for sharing your love of food with me!
How did you first hear of serious eats?
I Googled "Best Food Blogs" and Serious Eats for listed under the 2007 Webblog Awards site as one of the best. So here I am.
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Both. When it's my turn to cook, I enjoy doing it. When we are guests, I enjoy that too, then I get to have a glass or two of wine. No wine for me when I'm entertaining!