Serious Eats: enjyns's Profile

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The Ten Most Recent Comments By enjyns

Mother's Day Grilling: Orange, Sage, and Garlic Rubbed Pork Tenderloin

I had an HOA tell me that once, and then I started to grill at the very end of the driveway or across the street at the local park, love those mobile grills. Pretty soon, most of the residents were out there right along side us and grilling away. It seems that majority ruled at that point and they changed the rule. Besides, while some foods like Jamaican, Creole or Indian taste fantastic, they don't smell particularly fantastic when walking down the corridor and they aren't banned.

enjyns at 1:34AM on 05/11/08

From Recipes

Dinner Tonight: Steamed Artichokes with Light Balsamic Vinaigrette

We grilled artichokes this past weekend and made several aioli-ish dips to go along with it. The artichokes were split in half and put into bowl of lemon water and then boiled until the stem was semi tender. The artichokes were grilled with lemon, olive oil, salt and pepper. Then made each of the sauces with the same base with mayo.
One had the base with mayo, hot sauce and crushed red pepper - spicy. One was just plain base and mayo. Another one was more lemon and hot sauce with the base (my personal favorite). And the last was base and mayo with basil and parsley (my friends favorite). Turned out quite yummy.

enjyns at 7:03PM on 04/04/08

From Required Eating

Cook the Book: 'Whole Grains: Every Day, Every Way'

Rice...Wild long grain rice. Yum!

enjyns at 5:08PM on 01/23/08

From Required Eating

Cook the Book: 'The Bacon Cookbook'

BLT.... yum

enjyns at 5:05PM on 12/14/07

From Talk

What to do with 50 lbs. of squash?

Every chance that the squash looks dencent and I have access to an oven (which is not that often) I love to cook squash. My absolute favorite is to cut the squash in half place on baking sheet (I have been known to nuke the squash first so it is slightly soft and easier to cut), a little butter, a little salt, and brown sugar. I usually add a little more sugar and butter when it is almost done to the rim of the squash. Yummm... I wonder if there was any squash on today's plane?

enjyns at 7:46PM on 10/10/07

From Required Eating

Cook the Book: 'Savory Bread From the Mediterranean'

Yup... pita is my favorite too.... The perfect camping bread...

enjyns at 7:02PM on 10/10/07

From Talk

Would you rather give up chocolate or cheese?

Chocolate - poof gone. Although I do have an occasional weakness for REALLY good dark chocolate. The chocolate that is so dark that light itself can not escape. Of course you can only eat centimeter by centimeter squares of the stuff at a time... so I guess it wouldn't be too bad to give it up.

enjyns at 8:42PM on 09/26/07

From Required Eating

Cook the Book: 'Pure Dessert'

Tiny key lime pies with real whipped cream...

enjyns at 10:41PM on 09/17/07

From Talk

Pickup sticks...

pineapple - yum. Marinate the meat in a hui hui sauce and add some thai chilis, lemongrass, ginger and garlic. Spear with veggies and pineapple. YummY!!!

enjyns at 11:05PM on 09/14/07

From Talk

What do you purchase from vending machines?

We have a beer vending machine here too - one of the reasons to go bowling.

enjyns at 7:14PM on 08/31/07

Responses to Comments by enjyns

From Recipes

Dinner Tonight: Steamed Artichokes with Light Balsamic Vinaigrette

yummy my 3rd favorite veggie(behind 1. brussell srouts and 2. aspagus)oddly enough i love them all the same way with butter with a little garlic crushed in plus a sprinkle of salt ummmmmmmmmmmmm i may have lost my mine for a minute i am ok now:).

http://organicandnaturalmom.blogspot.com/

love2cook at 10:21PM on 04/07/08

From Recipes

Dinner Tonight: Steamed Artichokes with Light Balsamic Vinaigrette

Cottage cheese makes a great dip for cold artichokes.

lawschoolcook at 9:54PM on 04/04/08

From Talk

Who's your most/least favorite food personality on Food Channel?

Rachael, Guy and SLoP should be BANNED. Every Rachael recipe I've tried has come out like s**t.

I love just about everyone else on the FN.

BITTER at 7:04PM on 03/10/08

From Talk

Who's your most/least favorite food personality on Food Channel?

Wow.....the animosity towards Sandra Lee in some of the comments is quite interesting. I’ve worked with and have hired professional chefs over the years and the short cuts they use in their cooking isn’t much different from Sandra Lee’s. She’s just honest about it. I know of one 5-star restaurant that opens a can of Campbell’s tomato soup, adds some garnish, gives it a fancy name and charges a ridiculous price. Anyone who utilizes a can of San Marino for a tomato dish cannot possibly sit in judgement of others.

I’ve tried some of the recipes of the highly rated “chefs” mentioned here and found them to be quite disappointing. The end result is what it’s all about....not how much one slaved in the kitchen.

Sandra Lee makes cooking fun....especially for those just starting out. And nowadays, with so many young folks working many hours in serious careers, I’m sure it’s nice to have a quick, fun recipe when one finally gets home at 7:00 pm and the kids are famished. I can’t wait to try some of her recipes with my grandson when he gets old enough.

I liked Alton Brown better before he went gimmicky and goofy.

parker at 1:25PM on 01/29/08

From Required Eating