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The Ten Most Recent Comments By eluckstead

From Serious Eats

Cook the Book: 'Giada's Kitchen'

I like spicy sausage and fennel in a tomato sauce.

eluckstead at 8:51PM on 10/11/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

I changed up the filling from spanakopeta by omitting the egg and adding a little cream cheese to meld the filling. Then I nixed the phyllo dough (time consuming!) and wrapped the filling in wonton wrappers, deep fried them, and they have been a great success. My husband calls them "fried things."

eluckstead at 11:13PM on 10/04/08

From Serious Eats

Cook the Book: 'The Modern Baker'

My biggest downfall was my first attempt at baked beans, as a novice cook years ago: double the recipe and I must have doubled the time--results were hard, dry, and so stuck to the dish that rather than try to remove it I actually threw out the baking dish. And I was poor and never threw anything out, but this was BAD.

eluckstead at 10:25PM on 09/28/08

From Serious Eats

Cook the Book: 'Olives and Oranges'

I love a crispy pickle with my sandwich! I also eat crispy serrano peppers.

eluckstead at 5:27PM on 09/19/08

From Serious Eats

Cook the Book: Bobby Flay's Grill It!

Bobby Flay could cook for me, since I love spicy food!

eluckstead at 3:53PM on 08/07/08

From Serious Eats

Cook the Book: 'Sweety Pies'

I just love chocolate pecan pie from Austin, Texas!

eluckstead at 9:33PM on 07/31/08

From Serious Eats

Cook the Book: 'Summer on a Plate'

I think the ghost of Julia Child will be with most of us, whether or not we recognize it, and these days, I love watching the Iron Chefs.

eluckstead at 10:58PM on 07/28/08

From Serious Eats

Cook the Book: Serves One

I make a baked potato in the microwave (wash, slit raw potato, 7 min. high, IMMEDIATELY wrap in foil (shiny side in) and rest 5 min, then mash with hands and remove foil) then fluff it, stuff it, microwave it one more minute.

eluckstead at 8:37PM on 07/10/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

Cherry and orange slice, on my pina colada.

eluckstead at 10:37PM on 07/05/08

From Serious Eats

Cook the Book: 'Screen Doors and Sweet Tea'

I like un-sweet tea, and in the South, I have to request it explicitly.

eluckstead at 9:22PM on 06/20/08

Responses to Comments by eluckstead

From Serious Eats

Cook the Book: 'Giada's Kitchen'

Thank you for participating, and congratulations to our winners:

eluckstead
oishi
daveandcat
winebill
cdsamford

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

Lucy Baker at 12:02PM on 10/13/08

From Serious Eats

Cook the Book: 'Giada's Kitchen'

My favorite "sauce" for spaghetti (or any type of pasta for that matter) is olive oil, garlic, pepper, and Italian chopped parsley!

maningrida at 11:38AM on 10/13/08

From Serious Eats

Cook the Book: 'Giada's Kitchen'

My favorite sauce is Alfredo. Thanks for this opportunity.

elsmarlouamrman at 11:37AM on 10/13/08

From Serious Eats

Cook the Book: 'Giada's Kitchen'

I like a vodka pepper sauce. Yum.

tanners12 at 11:10AM on 10/13/08

From Serious Eats

Cook the Book: 'Giada's Kitchen'

I love a good slow cooked homemade meat sauce. One with lots of spices, garlic and red wine then cooked on the stove for hours to let the flavors meld together.

kvenglar at 10:19AM on 10/13/08

From Serious Eats