Quinoa
Made a veggie dish with quinoa. Found it bitter. Any advice?
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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.
Responses to Comments by elaine
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 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!
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