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Grocery bagging violations
Rubbed, perky and ready to grill!
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What Is The Strangest Food Induced Dream/Nightmare You've Had?
Posted by izatryt, January 6, 2009 at 10:58 PM
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Serious Heat: Silky, Spicy Mole Sauce
Posted by Andrea Lynn, September 9, 2009 at 10:00 AM
French in a Flash: Grilled Lamb Chops with Port Syrup, Garlic Confit, and Sauce Vierge 'Persillade'
Posted by Kerry Saretsky, August 20, 2009 at 5:15 PM
Seriously Asian: The Magic of Miso Marination
Posted by Chichi Wang, August 14, 2009 at 3:00 PM
Serious Salsa: Watermelon Pico de Gallo
Posted by homesicktexan, July 23, 2009 at 4:30 PM
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Recent Comments | Response to Comments
Grilling a half-chicken?
@hungryinhouston. It is ONLY 1/2 a chicken! An hour and a half? Are you kidding me? It will be like shoe leather!
Grocery bagging violations
Rubbed, perky and ready to grill!
Dinner Tonight: Sardinian Sausage Sauce
Are you sure that isn't gemelli pasta?
I need help!!!!
@dharmon ~ Ew! Powdered ranch dressing? With meat? That sounds really fake.
I need help!!!!
@brooke29 ~ No, I am making a brown gravy and I don't care for bacon and meat together.
I need help!!!!
@ChelleyD01 ~ Steaming! Wow, I have never done that. I bet the meat would be incredibly tender and moist. I have a nice stainless steamer insert. I am making ribeyes tomorrow night. I am going to try that method. About how long for medium rare? Mine are about 1 3/4" thick.
I need help!!!!
That sound like a delicious finishing sauce for the steak! Would you mind posting the recipe?
I need help!!!!
@mollykate678 ~ If they seemed mushy at all, your water wasn't at a full rolling boil. The salt is very important as well.
I need help!!!!
If you are not using boiling water, the steak won't be rare in the center. I have never used bacon, but I bet it won't.
I need help!!!!
If you are cooking steak, you could add some pepper to the water too. Make sure the steak is still cold from the fridge before adding it to the boiling water.
Dyeing Coconut Flakes Green -- natural dye ideas?
That's what I would do. Real grass will certainly give the cake an authentic appearance.
I need help!!!!
Well, I poach all the time. You boil water and put about a tablespoon of salt in the water. Then what ever you want to cook, you put it in the boiling water for 10-15 minutes then it is ready.
Dinner Tonight: Spinach Salad with Warm Bacon Dressing
Where are the eggs?
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
(You know is has to be BIG if I am commenting!!)
WAY TO GO CHIFFY!!!!!!! You always make us proud!!
Rabbit terrine and Foie open faced sandwich at GoodEater
This is one of the most delightful things I have seen in quite a while!!
Dinner Tonight: Leftover Chili Dogs
July, August, September, Whatever.
And yes, I understand Nick is between digs.
Dinner Tonight: Leftover Chili Dogs
Wow Houston! Were you reading my mind?
I check in with SE everyday to read the home page. Out of morbid curiosity, I read the Dinner Tonight offering, every night. 99.9999999% of the time, I think to myself; "How can they keep calling this DINNER Tonight"? There is never really a "Dinner". It is a side dish at best and generally poorly executed. It really seems like a rushed attempt to "dump" (I cringe every time I see that used) something out here on SE to fulfill an obligation.
This particular contribution looks like shit. The roll actually looks petrified. I keep looking, but is that really chili? Why hasn't the cheese at least started to melt?
Adam? Alaina? Ed? Anyone? Please explain this mess to me.
Dinner Tonight: Spaghetti with Garlic, Anchovies, and Chili
Did you actually finish this dish?
Sex is like pizza...or is it...
It is a good idea to practice safe pizza eating.
New Thoughts on Soft Shell Crabs?
What simon said! I just enjoyed a beautiful dozen soft shells courtesy of my BIL from Maryland. I did add a bit of chopped garlic to the butter.
Don't read this. I am an evil old man..
@buffy ~ Doesn't look like GOM wants to play with me. :-(
Bhut Jolokia peppers
we got our bhut jolokia at the Gainesville, FL hot pepper festival '09. we transplanted it into one of those giant dog-washing-tubs from Lowe's with a few bags of potting soil and manure. fertilized it every few weeks and eventually (when it the heat got below 95 degrees) it flowered like hell, and soon after i had between 60 and 70 peppers on the plant. the peppers are just now starting to ripen; a beautiful display of orange, red, and lime green. the plant is a monster. i am 6'4'' and i can look at the bhut jolokia face to face when im watering it. it's def. the king of our garden.
anyways, im sure you figured out what to do with your chiles since you started this post a few years ago, but my recommendation would be to just experiment the hell out of it. make hot sauce, cook with it, preserve some, dry some, make insecticide, pin one on the wall (a sacrifice to the chile gods), so on and so forth. here's a little recipe i "cooked" up over halloween weekend this year:
"tabasco burgers with caramelized ghost chile and onion"
- 1.5 pounds lean ground beef
- 6 oz package of goat cheese
- 10 fresh tabasco peppers (red and orange for sweetness)
- 2 green SEEDED bhut jolokias (unripened for the tang)
- one whole sweet onion
- four cloves of garlic
1. chop up the tabascos and throw into the goat cheese package. shake and mix it up. put in the fridge.
2. chop up your bhut jolokias, the onion, and garlic and put in a pan with some olive oil. let that cook at a medium heat. it will take a while
3. combine all of the goat cheese/tabasco with all of the beef. yes, all of it. make into two or three patties -- or one big one if you're a t-rex
4. grill it!
5. go check on your bhuts and onions. the onion should be completely browned when caramelized, and super sweet.
6. put the burger (cooked to your liking) and the caramelized bhut-onion-garlic mix on the bun of your choice.
7. eat it.
OPTIONAL: we also made this blue cheese spread that i put on the burger -- and it was super awesome.
- a 6 oz container of blue cheese
- jar of sour cream
- fresh minced garlic to taste
- a few oz of lime juice
--- mix all that stuff. that's it. spread it on the burger. eat it. the spread also work as a great chip dip.
side note: prepare to gain 34 pounds after eating.
side note 2: prepare to take a very painful dump at an interstate rest stop the next day.
Are we Freaks?
You know what I find much stranger than being into food? Being into fantasy basketball.
Are we Freaks?
Hi soozm32,
I saw your recent post about how much you enjoy using All-Clad cookware. As an All-Clad representative, I would love to talk more with you about your experience! Please e-mail me at Tnikolich@marcusa.com.
Thanks! Taryn
Giada at Home and Barefoot Contessa, Back to Basics
What austintx said. Exactly. I need not type another word.
Giada at Home and Barefoot Contessa, Back to Basics
Ina paid her dues with a successful specialty shop in one of the richest markets in the world. Giada may have had a financial leg up being the granddaughter of Dino DeLaurentis but she knows how to cook - this is obvious. Her food is great and whether or not her tits are on display, it's her cooking that gives her credibility. If you're not interested in her cleavage, don't look. If you want to attack TV cooking "personalities," focus on the ones who CAN'T cook - God knows there are lots of them.
Giada at Home and Barefoot Contessa, Back to Basics
What is it with these supposidly "professional" (and I use that term loosely) cooks on tv with these boobs hanging out? Giada, Ratchel? Is this because they need a ratings boost? Trouble at home?? Come on, be like Ina and act like a professional, lady and cover up! Do they want us to notice their dishes, or their boobs?
Best Halloween candy
Ok i have a question. What about Chips? Like A small bag of Nacho Cheese Doritos or Crunchy Cheetos?
The Hamburger Fatty Melt, a Burger with Two Grilled Cheese Sandwiches as Its Bun
Lettuce? Whaddya, crazy? Why? It adds nothing. Maybe some arugula (strong flavor) under the burger if you need a built-in salad, but plain old lettuce would just disappear.
But tomato in the grilled cheeses sounds good. Gotta have tomato on a cheeseburger.
I'm thinking maybe blue and swiss/Gruyère/Comté for the cheeses (one each), if not all extra-sharp cheddar. If using jalapeño cheddar (or better yet, habanero cheddar), only in one sammy, plain cheddar on the other. Otherwise the chiles will overwhelm everything else.
Bacon only if using cheddar. And not too much. Still have to taste the burger. Balance is important.
The Bacon Hamburger Fatty Melt, a Bacon Burger with Two Bacon-Stuffed Grilled Cheese Sandwiches as Bun
mini-barf, but what a tasty mini-barf indeed...
Anne Burrell's show: I hate to bring this up again but...
boy, I loved the premise. the 'okaaay...so' ...has already made me nuts. I keep expecting them to beat this out of her before I see another episode. recipes are great. I would love for her to make it but I wish she would just stop trying to be so cool and just teach us!
Dinner Tonight: Sardinian Sausage Sauce
made this last night with ground pork and WOW. instantly one of my top 3 dinner tonight recipes (and i've made upwards of 20, maybe over 30 at this point). I added a very healthy amount of saffron, and also the last of some cubed soft sheep's cheese that we'd been munching on as an appetizer to thicken the sauce up a little and give it some creaminess.
How important is a gas range top vs. electric?
I find the comment about the resale value well-meaning. It's really not worth arguing this issue further.
How important is a gas range top vs. electric?
I find the comment about resale value odd. I actually passed on purchasing a home a couple weeks ago in part because it had an electric range. The home is in an area with no natural gas, so I could run a LPG line to it easily enough, but for other, additional reasons, I decided to build instead. I will definitely be having an PG tank and line installed so I can have a gas range - I could never go back to electric. I plan to have a small wall built around it on 2 sides so it won't be visible from the street, and I'll plant flowering shrubs around that.
I don't understand why propane would be considered any riskier than NG. It is a much more stable fuel, and there is a limited amount of it on your property, whereas NG is piped in and once it ignites, there's an almost infinite supply to keep burning.
The Bacon Hamburger Fatty Melt, a Bacon Burger with Two Bacon-Stuffed Grilled Cheese Sandwiches as Bun
Oh my, WHEN are THEY going to come up with that magic pill? Can you imagine this creation with a side of fettucine Alfredo?
Who loves Anne Burrell?!
I've loved Anne since day one...but where are the NEW shows? Lately they've just been re-runs.
Who loves Anne Burrell?!
I find her to be utterly grating. I change the channel when I see her, even if it's just a commercial.
Who loves Anne Burrell?!
I really love her. I am nervous for her...yes she should take it down a notch with her grunts and all....but I really love to watch her. She is refreshing and makes simple food.....
Dinner Tonight: Sardinian Sausage Sauce
love the idea of adding saffron! do you think shrimp might work well too instead of sausage? saffron always makes me think of seafood (probably because it makes me think of bouillabaisse). The cavatelli is gorgeous!
Pepper Mill? or Pepper Shaker?
Pepper must be ground before use, lest all those lovely volatile oils escape... BUT if you don't want to waste the shaker why not use it for something else? Home-made garam masala? Chili pepper flakes? Another type of salt???
McDonald's Filet-O-Fish: Yea or Nay?
I haven't had one in decades but just to keep this sandwich going, I will go there and have them.
McDonald's Filet-O-Fish: Yea or Nay?
They're tastey but they're like 700 calories each!!!!!!
How do you eat your hot dogs?
Fewteeth.. I know you are probably long gone from here, but I'll ask anyway. What exactly is a "sewer beetle?" Something you invented?
Best Halloween candy
Reese's Peanut Butter Cups and the mini Mr. Goodbars.
Growing up, it was rumoured that the (ritzy) neighbourhood next to ours had residents who'd give out whole candy bars for Hallowe'en -- tempting to a teenager, but our bag of swag was always good enough :)
Best Halloween candy
Okay, the best candy was the chocolate bar, the bigger, the better...Nestles Crunch, Butterfingers, Milky Way, Snickers, Clark Bar: they were the cream of the crop. The bottom of the bag were the Smartees which were the laughing stock of our hoard. My sister and I would try to trade them, to no avail. No one liked Smartees, and yet oddly enough , we ate them, anyway.
Would You Send Back an Overcooked Burger?
I'd be afraid of what would come back, so I wouldn't send it back, but I would not go back to that restaurant again.
Recent Posts
What Is The Strangest Food Induced Dream/Nightmare You've Had?
Posted by izatryt, January 6, 2009 at 10:58 PM
Thanksgiving Leftovers or__________________?
Posted by izatryt, November 28, 2008 at 4:37 PM
I Want A Divorce!! ~ Velveeta? Is He For Real??
Posted by izatryt, October 10, 2008 at 6:00 PM
Recent Favorites
Serious Heat: Silky, Spicy Mole Sauce
Posted by Andrea Lynn, September 9, 2009 at 10:00 AM
French in a Flash: Grilled Lamb Chops with Port Syrup, Garlic Confit, and Sauce Vierge 'Persillade'
Posted by Kerry Saretsky, August 20, 2009 at 5:15 PM
Seriously Asian: The Magic of Miso Marination
Posted by Chichi Wang, August 14, 2009 at 3:00 PM
Serious Salsa: Watermelon Pico de Gallo
Posted by homesicktexan, July 23, 2009 at 4:30 PM
Serious Salsa: (Not Exactly) My Uncle's Salsa
Posted by homesicktexan, July 9, 2009 at 5:00 PM
Seriously Italian: Semolina and Sesame Grissini
Posted by Gina DePalma, May 14, 2009 at 9:00 AM
Cooking from the Glossies: Creamed Broccoli with Parmesan
Posted by Grace Kang, April 17, 2009 at 11:20 AM
Cooking from the Glossies: Key Lime Coconut Cake
Posted by Grace Kang, April 3, 2009 at 2:30 PM
Cook the Book: Fettucine with Corn, Bacon, and Shiitake Mushrooms
Posted by Grace Kang, March 31, 2009 at 1:00 PM
The Secret Ingredient: Pomegranate Molasses
Posted by Kerry Saretsky, March 27, 2009 at 10:05 AM
Grilling: Pork Souvlaki with Pita and Tzatziki
Posted by Joshua Bousel, March 20, 2009 at 6:30 PM
Healthy and Delicious: Southern-Style Black-Eyed Peas with Bacon
Posted by Kristen Swensson, March 16, 2009 at 8:25 PM
Grilling: Eggplant and Goat Cheese Spirals
Posted by Joshua Bousel, February 20, 2009 at 6:30 PM
Eat for Eight Bucks: Cornmeal Crepes, Mushroom Ragout, Fried Egg
Posted by Michele Humes, February 19, 2009 at 3:15 PM
Indoor Grilling: Korean-Style Steaks with Spicy Cilantro Sauce
Posted by Joshua Bousel, February 6, 2009 at 5:45 PM
Dinner Tonight: Minced Chicken in Lettuce Cups
Posted by Nick Kindelsperger, February 6, 2009 at 4:15 PM
Healthy & Delicious: Cheddar Chipotle Scones
Posted by Kristen Swensson, February 2, 2009 at 6:00 PM
Dinner Tonight: Eggplant Parmesan
Posted by Nick Kindelsperger, February 2, 2009 at 4:20 PM
Sunday Brunch: Croissant Bread Pudding
Posted by Ed Levine, February 1, 2009 at 8:00 AM
Cardamom and Dried Cherry Scones
Posted by Kristen Swensson, January 28, 2009 at 11:00 AM
Hey, Jerzee: I Want to Make Cannoli
Posted by carolrsfMISSESTEXAS, January 24, 2009 at 1:48 AM
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@hungryinhouston. It is ONLY 1/2 a chicken! An hour and a half? Are you kidding me? It will be like shoe leather!