izatryt’s Profile
Recent Comments
Win a Free Organic D'Artagnan Turkey
I have to go with the Chipotle Meatballs!
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!
See more comments by izatryt »
Recent Posts
What Is The Strangest Food Induced Dream/Nightmare You've Had?
Posted by izatryt, January 6, 2009 at 10:58 PM
See more posts by izatryt »
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
See more favorites by izatryt »
Recent Polls
izatryt hasn't answered any polls yet.
Recent Quizzes
izatryt hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Lasagna
@chefrobert~ That would be "two cents". Just saying.
Win a Free Organic D'Artagnan Turkey
I have to go with the Chipotle Meatballs!
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.
Lasagna
@allot, again~ Just enjoy the process. You're doing it for people you care about. It will take some time. If that worries you, invite a friend over, pour a glass of wine and Enjoy the process. After all, when it comes down to it, as much as we love the end product, we ENJOY the process. Let us know how it turns out. I'm sure it will be Fabulous!
Lasagna
@allot~No worries. It happens sometimes. And some of us think it's fun. We've been around for awhile, we've got each other's backs/stoves, this is where we became friends and we might sometimes be somewhat annoyed by (oh, I Really don't want to say idiots), others with uneducated and/or intolerant views of other, perhaps knowledgeable, cooks/chefs.
Please forgive all of the /'s. They seemed pertinent when I used them.
@joyyyyyyyyyyy~Did I spell everything right? GO TEAM!
Lasagna
goodness, i didn't realize this post would become a lasagna throwdown. i mean lasagne. whatever. i have lots of good ideas from all of you. i feel like it is going to become an incredibly time consuming complicated project with ricotta/egg layers, bechamel layers, grilled vegetables, spinach ricotta egg layers, half a baked ziti. okay time to edit myself.
Lasagna
RAH RAH REE, KICK 'EM IN THE KNEE!
RAH RAH RASS, KICK 'EM IN THE OTHER KNEE!
Competitively
Lasagna
@ChefChelley- I agree with you on no onions, and I cringe when I see Mario Batelli put onions and carrots in his pasta sauce. Have to admit that I'm a ricotta fan.
Lasagna
@ allot and mollykate... thanks. you wont be sorry. I generally make a double batch making sure to use whole milk, generous salt and pepper as well as a smidge of nutmeg. Off the heat I add in a few handfuls of good aged romano, give it a wisk and call it good. I let it cool for a good 15 minutes before I assemble the layers so it doesnt overcook the pasta.
@ ChefRobert...dude, Im not sure who you think you are dealing with, exactly. You can add "chef" to the beginning of any name you want and that doesnt make them one. You most certainly DO NOT need ricotta for a lasagna and bechamel is most certainly NOT better suited just for mac n cheese. (Uhhhh, any facebookers out there want to re-itterate this comment by my foodie pics on my catering/personal chef page??? I believe there are quite a few photos to substantiate my comment). THAT being said, the texture of bechamel is far more appealing than that of ricotta. You can make ricotta in 10 minutes but why in the hell would you want to? Its wet. Its gross. Its generally flavorless. Bechamel makes a delightfully creamy addition between the layers and when ladled on the final noodles as the topping, browns and gets that oh so cheesy deliciousness that everyone loves.
Also, while I enjoy TK very much, there are no onions in sauce. EVER. Can I get an amen from the dagos and waps in the room? We are straight off the boat, baby.
Bechamel rules. Onions and ricotta do not. Period.
Love,
ChefChelleyD01
p.s. @ Joyyyy...yes. it is, only we prefer to be Varsity...never the JV.
Lasagna
Bechamel. Yum. I'm absolutely doing that next time, @chelleyD. Thanks for throwing that out. :)
Lasagna
Or maybe it could be where you throw the lasagna down on people who have pissed you off?
Lasagna
Is that where you throw all the lasagna on the floor and then competatively piss on it?
Lasagna
@Chefrobby I have made all kinds of lasange (I would be willing to bet I am a bigger lasagne snob than you can imagine LOL) the reason why I am speaking ever so on topically is because someone posted a recipe with ricotta in it. I did not post the recipe. Lasagne again is a personal thing.
I don't have to throw out the name of someone else's recipe to prove mine.
It is proven. I stand firmly behind it and also as Chelle says beshamella.
Money on cheese is not an issue we can afford cheese LMAO
Also this sentence from your post "just have faith in knowing that he would'nt publish any bad recipe in his books" Oh give me a break, you never found a problem with a recipe because it was published in a book?
I must be older or have more cookbooks than you. I find them all the time.
Oh how very nice. Funny thing happened on the way to the food blog, cookbook authors constantly show on their websites their flubs. So although again I love your hero worship, it is divine, put up a shrine to the guy and get over it. Also if the cheese is expensive for you we can take up a collection.
Lasagna
Holy internet cliques, batman. What is this, a junior varsity cheer squad?
Lasagna
I heard one of Lynn Rossetto Casper (@Splendedtable)'s pet peeves is that people spell lasagnA not lasagnE (lasagne is correct)
and just noticed Jerzee spells it "lasagne".
it adds authenticity :-)
Win a Free Organic D'Artagnan Turkey
Still a fan of sautéed brussels sprouts with bacon.
Win a Free Organic D'Artagnan Turkey
pumpkin cheesecake
Win a Free Organic D'Artagnan Turkey
cranberry sauceee
Win a Free Organic D'Artagnan Turkey
pumpkin cheesecake!!
Win a Free Organic D'Artagnan Turkey
caramel ceam pie
Win a Free Organic D'Artagnan Turkey
I can't wait until Thanksgiving to try out Provencal Turkey Roast with Riesling! I am sure the recipe will delight.
Win a Free Organic D'Artagnan Turkey
Planned out my Thanksgiving menu today and Perfect Mashed Potatoes are goin' on it.
Win a Free Organic D'Artagnan Turkey
chocolate passion fruit bread pudding!
Win a Free Organic D'Artagnan Turkey
brussels sprouts with bacon
Win a Free Organic D'Artagnan Turkey
Sweet Potato Tarte Tatin
Win a Free Organic D'Artagnan Turkey
So many of them sound great, but I'd most like to try the Pumpkin Pie Brulee.
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
Polls
izatryt hasn't answered any polls yet.
Quizzes
izatryt hasn't taken any quizzes yet.

@chefrobert~ That would be "two cents". Just saying.