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Favorite foods: Osso bucco, perfectly cooked broccoli, peach cobbler, hot water cornbread, lentils

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The Ten Most Recent Comments By ha3rvey

From A Hamburger Today

The Blumenburger — The Most Labor-Intensive Hamburger Ever

All this needs is some duck fat french fries and a root beer float. Now I'm hungry.

ha3rvey at 4:54PM on 05/16/08

From Required Eating

Cook the Book: The Cornbread Gospels

I'm torn on cornbread.

I'm from Louisiana, so my mom's cornbread isn't sweet at all. In fact, she makes three different kinds: hot water cornbread, "regular" cornbread, and the completely different cornbread she makes for dressing.

My wife is from Texas, and her cornbread is sweet. It's not like cake or anything, but it's quite sweet compared to my mom's. The only problem is, her recipe has too much baking powder, giving it a slightly "chemically" taste. If you tell her I said this, I will, of course, disavow it. :)

I am on a quest to create my own recipe. I've been tweaking my wife's recipe to add polenta (for the crunch), reduce the baking powder, add corn kernels, add heavy cream or sour cream for richness, etc.

If I ever get it right, I'll be sure to publish it.

ha3rvey at 11:11AM on 04/08/08

From Required Eating

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

Lately, I've added barley to our "regular" diet. I bought some for the first time months ago to make a beef and barley soup for my wife, but I forgot it in the pantry. A few months later, I decided to try making mujadarrah but I was out of bulgur wheat. I found the barley, and tossed it in instead. It was really good. Later on, I made the mujadarrah with bulgur, and I liked the barley better. Now, I add it to all sorts of soups. I've even served red beans with barley instead of rice. It's not exactly traditional, but it's good. It's very filling, and I really like its chewiness.

ha3rvey at 2:11PM on 01/21/08

From Recipes

Cook the Book: Short Ribs Ragu with Pappardelle

I just picked up a beautiful family pack of short ribs at Sam's Club last night. Now I think I know what I'll do with some of them. Thanks for this really promising recipe.

ha3rvey at 3:37PM on 01/18/08

From Required Eating

Cook the Book: 'Techniques of Healthy Cooking'

My all-time non-vegetarian favorite is a baked tilapia fillet with olive oil, sea salt, and lemon pepper. 10 minutes in the oven at 400 degrees. Serve it with some steamed green beans or broccoli and a little brown rice. I'm done.

My other favorite is mujadarrah. (There are about a million ways to spell it) There is something so comforting about that combination of lentils, grains, and really good olive oil that makes everything seem okay. My current recipe is adapted from from an awesome post on habeasbrulee.com.

If I'm lazy, a veggie bowl from Chipotle.

ha3rvey at 11:09PM on 01/14/08

Responses to Comments by ha3rvey

From A Hamburger Today

The Blumenburger — The Most Labor-Intensive Hamburger Ever

People, enough about university level research on the "science" of the burger. I don't doubt the chef's skill or disrespect the adventurous pursuit of the scientific understanding of the preparation of food, but some of the overblown lectures about this are too much. A hamburger/cheeseburger is a humble American food, simple, fresh ingredients (homemade or not) prepared and arranged in a variety of pleasing ways, generally and hopefully for a reasonable price!

BreweRepublic at 12:27AM on 05/17/08

From Required Eating

Cook the Book: The Cornbread Gospels

Thanks for participating and congratulations to our winners:

AlbinoRockstar
Laura78
Sugary Chic
SeahorseLady
grahamred

Please check your email for more information on how to claim your book.

roboppy at 5:27PM on 04/21/08

From Required Eating

Cook the Book: The Cornbread Gospels

Homemade is the best!

donnak4 at 12:47AM on 04/15/08

From Required Eating

Cook the Book: The Cornbread Gospels

I have to admit, mine is the best I've eaten. I just use a yellow cornbread mix (usually Martha White), add Pace's Picante Sauce, grated cheddar cheese and whole kernal corn. Extra cheese goes on top. Yuuummmy! For restaurant cornbread, it has to be Mama's Daughter's Diner in Lewisville, Texas.

chrissy75007 at 11:42PM on 04/14/08

From Required Eating

Cook the Book: The Cornbread Gospels

I had the most amazing cornbread at Marie Callendar's restaurant in Oklahoma City.

artmarcia at 10:54PM on 04/14/08

From Required Eating

Cook the Book: The Cornbread Gospels

Jiffy Mix made in a preheated cast iron skillet, greased with some bacon drippings. I love the crusty brown portion! Gotta eat it with real BUTTER! Thanks for the opportunity to participate in this giveaway!

bndraldy at 8:31PM on 04/14/08

From Required Eating

Cook the Book: The Cornbread Gospels

My favorite cornbread was my mother's. She started it in a cast iron skillet over a flame then finished it in the oven. Sometimes she added cracklins. Awesome!

willitara at 7:58PM on 04/14/08

From Required Eating

Cook the Book: The Cornbread Gospels

My favorite was my mother's homemade cornbread. She's gone now...sure wish I'd gotten her recipe.

Ninacu at 6:22PM on 04/14/08

From Required Eating

Cook the Book: The Cornbread Gospels

I always use the cornbread recipe from the Fanny Farmer cookbook.

lovegr8food at 5:22PM on 04/14/08

From Required Eating

Cook the Book: The Cornbread Gospels

Both my husband and I love corn bread, this looks like a great book, it's the first I have heard of it. Oh and of course I make it the best!

judis121 at 4:27PM on 04/14/08