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In Season: Squash
Ina Garten's butternut squash risotto! YUM!
For the laddies- Hottest Food Network Dude?
Michael Symon! Very much including his silly laugh. I met him on my 61st birthday and he turned on hormones I forgot I had!
Bourdain, as much for his wit and honesty as his looks.
Alton Brown, smart and funny and gosh darned sexy!
Ed Levine's Serious Diet, Week 81: A Frank Chat with Frank Bruni on Being 'Born Round'
About the Bruni hype. While I'm sure he is great interest to New Yorkers he in no way had the widespread influence that Julia did. I hope you keep that in mind when you decide how many stories you devote to him and his book.
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Recent Posts
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Recent Favorites
Dinner Tonight: Pork Patties with Lime Leaves and Cilantro
Posted by Blake Royer, November 3, 2009 at 3:30 PM
Dinner Tonight: Chairman Mao's Red-Braised Pork
Posted by Nick Kindelsperger, November 2, 2009 at 4:15 PM
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
Posted by Chichi Wang, October 30, 2009 at 2:00 PM
Black and Orange: Black Sesame Seed and Sea Salt-Crusted Salmon with Wasabi-Lime Sauce
Posted by Kerry Saretsky, October 25, 2009 at 11:00 AM
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Recent Comments | Response to Comments
Black and Orange: Black Sesame Seed and Sea Salt-Crusted Salmon with Wasabi-Lime Sauce
This just might be the recipe that gets me to like cooked salmon! Thanks for posting it.
In Season: Squash
Ina Garten's butternut squash risotto! YUM!
For the laddies- Hottest Food Network Dude?
Michael Symon! Very much including his silly laugh. I met him on my 61st birthday and he turned on hormones I forgot I had!
Bourdain, as much for his wit and honesty as his looks.
Alton Brown, smart and funny and gosh darned sexy!
Ed Levine's Serious Diet, Week 81: A Frank Chat with Frank Bruni on Being 'Born Round'
About the Bruni hype. While I'm sure he is great interest to New Yorkers he in no way had the widespread influence that Julia did. I hope you keep that in mind when you decide how many stories you devote to him and his book.
Market Scene: Wicker Park & Bucktown Farmers' Market, Chicago
I don't like sweet corn. Please bring back the corn flavored corn!
'The Next Food Network Star' Season 5 Finale Breaks Cable Records
Sigh! So glad I have my Serious Eaters that I can relate to.
Leftovers: The Day's Stray Links
The Vanity Fair article on Julia is one of the best I've seen for capturing her spirit!
French in a Flash: Pistoued Lamb Brochettes with Bay Leaves and Seared Olives
Thank you for another lovely post. I so look forward to them!
Dinner Tonight: Köfte Meatballs with Haydari
This looks seriously yummy!
Burbank, California: Tasting History at Bob's Big Boy
I grew up with the relish and the thousand island type sauce is just so wrong to me. Along with the relish you had to apply a generous shake of the seasoned salt! I'm in the midwest now, and I would KILL for an original Bob's.
Cook the Book: Napa Cabbage and Red Onion Salad
This is one of the best coleslaw recipes I've ever seen. I love napa cabbage (regular cabbage, not at all) and the asian flavorings look perfect. Definitely going to try this one!
Serious Cheese: On Raw-Milk Cheese
Thanks, I've been wondering about raw vs. pasteurized cheeses. You've put me squarely in the camp of raw milk cheese (as long as I know the cheese maker uses the right milk and procedures)
Dinner Tonight: Mahi Mahi with Cilantro Pesto
That sounds delicious! However, for some reason I'm a little afraid of the broiler. I don't know why. Maybe it's time to get over it!
Fresh Food on TV: Weekday Edition
? Is the chopping block on NBC or Bravo? Inquiring minds want to know!
Fresh Food on TV: Weekday Edition
Actually the Good Eats show is new, and your link takes you to Diners Drive Ins and Dives!
2009 Bloggie Award Nominees Announced
What's up with only one blog in the majority of categories? Voting hardly seems necessary.
Use Twitter to Find a Lunch Buddy
Twitter had a security breach on Monday. May not be appropriate to post it here, but here's a link for more info.
http://www.informationweek.com/news/internet/security/showArticle.jhtml?articleID=212700652
Cook the Book: 'Into the Vietnamese Kitchen'
Eat more veggies, Especially roasted.
Dear Serious Eats: 'Enough with the Damn Year-End Reviews!'
Seriously, mercy! I love some well edited best of posts, but this is just too much. I find myself scrolling past all of them looking for something worth reading! Please, in this case, less is more!
Cook the Book: Jamie at Home
Absolutely roasted root vegetables! I wait all summer until I can turn on the oven again and make this great comfort food!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Bone in ribeye! And I usually knaw on the bone BEFORE eating the steak!
Season's Greetings from Serious Eats
Happy Holidays every one. And thanks Serious Eats staff for a wonderful job!
Cook the Book: Lamb Kebabs with Pomegranate-Cumin Glaze
That sounds really drool worthy! Thanks for posting this.
Fresh Food on TV: Weekday Edition
The Martha Stewart show is NOT on Food Network
Black and Orange: Black Sesame Seed and Sea Salt-Crusted Salmon with Wasabi-Lime Sauce
I made this tonight, and it was *wonderful*! A big hit, and super easy to make. The recipe was easy to follow; thank you for the good writing.
To the commenter who said that the recipe was overkill, I have to say I almost agreed at first. I cringed when I read the line "the sauce cuts the fishiness..." because salmon isn't that fishy in the first place. But, I gave the recipe a try and it turned out great. The sauce is much milder than you'd think, and the short cooking time makes it possible to still enjoy the flavor of the salmon in its natural state.
I highly recommend this!
Black and Orange: Black Sesame Seed and Sea Salt-Crusted Salmon with Wasabi-Lime Sauce
When you put this many flavors on salmon, you will never even taste the salmon. This seems like some chef version of mental masturbation.
"The sauce cuts the fishiness and oiliness of the salmon"
If you are buying salmon that tastes fishy, you are doing it wrong and need to stop. The oil/fat content of salmon is the best part. Ever heard of Omega 3.
Black and Orange: Black Sesame Seed and Sea Salt-Crusted Salmon with Wasabi-Lime Sauce
Mmmm, looks great. I'll have to make this soon - for Halloween, and to support my Philadelphia Flyers!
In Season: Squash
Nevermind - I found out what that squash was that I got... it is an orangetti squash. Not actually a delicata varietal, as the woman at the grocery store told me. It's actually a more flavorful version of the spaghetti squash.
For the laddies- Hottest Food Network Dude?
HA! HA! OMG! some of these posts are freaking hilarious! Thanks!
okay...I have a serious thing for Chris Cosentino...always liked him on the Next Iron Chef...
Aaron is pretty yummy too....Has anyone seen his tats before???
For the laddies- Hottest Food Network Dude?
The Deen Boys, Bobby and Jaime, are adorable! They got my vote!
For the laddies- Hottest Food Network Dude?
If there's a hands down, all around winner - and I'm not saying there is - it's Alton Brown. He's smart. He's creative. He's talented . And he's adorable. .
Serious Cheese: On Raw-Milk Cheese
Jamie,
Love your stuff. I'm a fellows Brooklyn Cheesemaker.
Have a look at my blog at: http://cheesenbread.wordpress.com/
For the laddies- Hottest Food Network Dude?
Aarón Sánchez is just perfect.... he is so funny, talented, and down to business... I love his laugh... and the serious face he pulls on "Chopped" when he has to judge. I wish him the best. xoxox
Ed Levine's Serious Diet, Week 81: A Frank Chat with Frank Bruni on Being 'Born Round'
It is both ironic and appropriate that we discuss this topic in this place. I realize I have a real problem listening to my body and understanding the difference between true hunger and the desire to eat caused by having outside stimulation (reading about the best hamburger in NYC or watching Public Television food shows) or the fact that food remains on my plate. I have to take responsibility and not blame my grandmother for urging me to clean my plate. But leaving food feels bad and the potential to be "hungry later" as opposed to feeling full NOW keeps my eating beyond my true needs. I feel much better when I am eating healthy, appropriate portions, less fat, less empty calories. And I want to exercise more. But truly hearing what my body wants and differentiating that from what feels good at the time is really hard for me to discern. Really hard.
For the laddies- Hottest Food Network Dude?
Arron Sanchez is my choice. So cute and adorable. He's the highlight of chef vs. city :D
For the laddies- Hottest Food Network Dude?
i'll be the single vote for george duran, i guess.
he's just so damn cuddly.
i miss 'ham on the street.'
'secret life of' is just so crappy.
For the laddies- Hottest Food Network Dude?
Tyler Florence used to be my fav FN hottie then he got puffy. Strangely I find Adam Richman on Travel channel's man vs food to be sexy and hes definitely on the beefy side but a cutie none the less. Id also have to say Iron Chef Symon with his soul patch.
'The Next Food Network Star' Season 5 Finale Breaks Cable Records
I recorded FNS and watched it after True Blood. Guy Fieri was one of my students when he was in college at UNLV. Here is some trivia for you: His name was Guy Ferry at the time. He later reverted to his original Italian family name.
Ed Levine's Serious Diet, Week 81: A Frank Chat with Frank Bruni on Being 'Born Round'
I do controlled binges as Frank describes them, once in a while. I was taught to listen to my body and respect what it requests. A couple times a year, that is a roast chicken - but I don't eat the whole thing. When it is fresh I snarf up all the crispy skin and as much breast meat as possible. The leftovers get pulled apart for future use in salads or casserole.
I also try to have "safe" binge foods and know that I can eat a certain amount of them, or less if I am satisfied. I had many food issues at one point and had to relearn to listen to my body. Sometimes I tell myself "it's OK to finish that" and then realize I don't WANT to finish it, and put the rest away. Or I do a multi-day binge, with a box of crackers or pint of ice-cream that I eat over the course of a weekend, just not all at once.
I think it's easier for me to keep on track knowing that I will be able to binge at some point. Just as now I'm going on a focused eating plan for 21 days, knowing that at the end, I have the choice to stay on it, modify it, or leave it all together. Once I started accepting that I COULD make choices about food, and that I DO make choices about food, it has all become much easier to live WITH food instead of living ABOUT food. Does that make sense?
Ed Levine's Serious Diet, Week 81: A Frank Chat with Frank Bruni on Being 'Born Round'
balancing a foodie and fit lifestyle is something I'm working out too on the blogging world (aptly named Foodie Fitness: http://foodie-fitness.blogspot.com )
As for binges, frankly (pun not intended), I don't have the stomachspace for even the "whole roasted chicken" mini-binges Bruni referred to. But there are no shortage of occasions for me to indulge in larger portions and more caloric foods. Likewise, I do a trade off, if I know I'm going to indulge in a tasting menu or whatnot, I try to eat cleaner and leaner (and work out harder and longer) for the days leading up to, and following, that indulgence.
That's not to say that I bring myself to the brink of starvation and overexertion in some crazy binge-starve cycle, but just a realization that I need to bring the equation back in balance so I can stay healthy and fit while still enjoying my favorite foods.
Ed Levine's Serious Diet, Week 81: A Frank Chat with Frank Bruni on Being 'Born Round'
Removing shoulds and shouldn'ts and calorie counts from my food mindset changed this completely. I've totally lost the desire to eat when not hungry or past the point of feeling full. Occasionally I'll eat a little too much, but the mild discomfort is enough to remind me to stop sooner next time. No extra exercise or abstaining from other foods to make up for it though (unless I am craving an extra long run or just naturally less hungry) - that ruins the mindset and makes overeating seem more desirable next time.
For the laddies- Hottest Food Network Dude?
Another vote for Bourdain...
For the laddies- Hottest Food Network Dude?
Wow, first of all I have to say lay off Tyler for gaining weight. Holy crap ladies, you would not tollerate those kind of comments about a woman.
When I first started watching Emeril I thought he was very sexy/cute. The major determining factor for me is definately personality-- I love Guy Fieri, and I soooooooo love Duff Goldman! These are guys you know would be fun in and out of the kitchen! While Bobby Flay, Curtis Stone and the like are very physically attractive, they lack personality big-time. I think Ramsay is great too-- he is all fire! And isn't this poll about heat?
Unfortunately, none of the FN men compare to the sex appeal of the hottest woman on the network-- Nigella Lawson! She exudes sensuality and emphasises the look, taste and texture of food. Show me a man who makes food that appealing!
For the laddies- Hottest Food Network Dude?
Sexy chef = technique, final product, then looks
The ultimate food master Masaharu Morimoto
Wolfgang Puck - he is old, but the way he handles food is sexy!
Same for Jacques Pepin
Tyler
Alton
Martin Yan
Jacques Torres
and just love Fabio Viviani - somebody give him an show!!
For the laddies- Hottest Food Network Dude?
I forgot the name of the french chef with long hair on the Top Chef Masters. I found him incredibly hot. He's off limits but a girl can still dream. Tall and solid. I also liked the way he behaved.
For the laddies- Hottest Food Network Dude?
I definitely second all the votes for Tony Bourdain. Sexy.
Also, if we're talking about judges on Chopped, I can't believe no one else has mentioned Scott Conant!! That smile?!? Come on!
For the laddies- Hottest Food Network Dude?
I am between Jamie Oliver (when his first series began The Naked Chef and he still had his long hair and his lisp!) and Anthony Bourdain (even though he is on The Travel Channel now) since the Food Network still plays reruns of A Cooks Tour here-and-there. His attitude just turns me on!
I want to sneak into his luggage and stow me away to Vietnam so I can eat chiles with him on those boats at the water markets. Also I want to eat pig parts with him in Bangkok in the night snack carts! Mmmm...take me away Tony! I'll wear my Ramones t-shirt and prove my love to you!
For the laddies- Hottest Food Network Dude?
FWIW - I fully believe that Chiarello's appearance was on TCM was shaped by reality-TV post-production. Comment's not on topic, really, and I guess I don't think any of the current FN males are all that attractive, but I just had to add my two cents!
:)
Well, hang on....if John Besh counts as FN, then I might have use my half-assed vote for him. ;)
Recent Posts
Recent Favorites
Dinner Tonight: Pork Patties with Lime Leaves and Cilantro
Posted by Blake Royer, November 3, 2009 at 3:30 PM
Dinner Tonight: Chairman Mao's Red-Braised Pork
Posted by Nick Kindelsperger, November 2, 2009 at 4:15 PM
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
Posted by Chichi Wang, October 30, 2009 at 2:00 PM
Black and Orange: Black Sesame Seed and Sea Salt-Crusted Salmon with Wasabi-Lime Sauce
Posted by Kerry Saretsky, October 25, 2009 at 11:00 AM
Cook the Book: Salt-Seared Swordfish with Garlic and Mint
Posted by Caroline Russock, October 23, 2009 at 1:15 PM
Blogwatch: Cinnamon Bun Oatmeal
Posted by Erin Zimmer, October 21, 2009 at 7:30 AM
Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)
Posted by Tam Ngo, October 21, 2009 at 11:15 AM
Cook the Book: Braised Short Ribs with Dijon Mustard
Posted by Caroline Russock, September 23, 2009 at 12:15 PM
French in a Flash: Tarragon Chicken
Posted by Kerry Saretsky, September 10, 2009 at 5:00 PM
Serious Green: Freeze It Now, Eat It Later
Posted by tressa eaton, September 8, 2009 at 4:50 PM
The Crisper Whisperer: Kohlrabi Remoulade
Posted by Carolyn Cope, September 1, 2009 at 9:45 AM
Dinner Tonight: Warm Chicken Salad with Arugula, Capers, and Pine Nuts
Posted by Nick Kindelsperger, August 31, 2009 at 5:00 PM
Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine
Posted by Nick Kindelsperger, August 24, 2009 at 4:45 PM
Seriously Italian: Onion and Rosemary Confiturra
Posted by Gina DePalma, August 20, 2009 at 8:30 AM
Cook the Book: Potato and Green Chile Stew
Posted by Caroline Russock, August 19, 2009 at 12:30 PM
Sunday Brunch: Lucy Dobson's Cheese Souffle
Posted by Ed Levine, August 9, 2009 at 4:52 AM
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Posted by Gina DePalma, August 6, 2009 at 8:30 AM
Gadgets: Wusthof Knife and Scissors Sharpener
Posted by Nikki Goldstein, August 6, 2009 at 10:00 AM
Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw
Posted by Andrea Lynn, August 5, 2009 at 10:30 AM
French in a Flash: Rustic Roast Duck with New Potatoes, Sugar Snaps, and Spring Onions
Posted by Kerry Saretsky, July 30, 2009 at 4:45 PM
Eat for Eight Bucks: Japanese Fried Chicken and Two Simple Salads
Posted by Michele Humes, July 28, 2009 at 2:45 PM
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This just might be the recipe that gets me to like cooked salmon! Thanks for posting it.