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Win a Free Organic D'Artagnan Turkey
Hey Eddie ! That coked up ham sounds great .
Win a Free Organic D'Artagnan Turkey
Bittman's Cranberry relish. We like the "slidding outa the can kind" but Bittmans will do.
Cook the Book: 'Simple Fresh Southern'
What you say! Mac and Cheese . Lots o butter . Some a that kitchen seasoning . Baked so that it's real cripsy around the edges an a slight crisp on the top. Scoop it so's every one gets some a that crisp. MMMM.
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Hey ya'll, where does a Foodie eat out in Oklahoma City ?
Posted by jfitz, October 21, 2009 at 8:56 AM
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French in a Flash: Lavender-Apricot Chicken Drumsticks
Posted by Kerry Saretsky, October 8, 2009 at 6:00 PM
Dinner Tonight: Roasted Italian Sausages with Grapes
Posted by Nick Kindelsperger, July 21, 2009 at 4:30 PM
Sunday Brunch: Jeffrey Steingarten's Easy Frites
Posted by Ed Levine, August 3, 2008 at 9:00 AM
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Recent Comments | Response to Comments
Minnesota Pizza
Pizza cut in small squares is often called a "party cut" to accomodate several people on a pizza. It's a midwest practical thing or some might say a Minn. liberal equal size for all thang.
Win a Free Organic D'Artagnan Turkey
Hey Eddie ! That coked up ham sounds great .
Win a Free Organic D'Artagnan Turkey
Bittman's Cranberry relish. We like the "slidding outa the can kind" but Bittmans will do.
Cook the Book: 'Simple Fresh Southern'
What you say! Mac and Cheese . Lots o butter . Some a that kitchen seasoning . Baked so that it's real cripsy around the edges an a slight crisp on the top. Scoop it so's every one gets some a that crisp. MMMM.
Cook the Book: 'Simple Fresh Southern'
What you say! Mac and Cheese . Lots o butter . Some a that kitchen seasoning . Baked so that it's real cripsy around the edges an a slight crisp on the top. Scoop it so's every one gets some a that crisp. MMMM.
What Michael Pollan Has Been Up To Lately
Hey meatguy, so well put . When my head swims with this elitist organic,grassfed ,locovor,sustainable,carbon print crap from the mid town Manhatten crowd I think : Africans are so lucky ,every thing they eat is organic and grassfed . If they live long enough they may even move up to sustainable from starving .Why doesn't the midtown NYC farmers present the "ignoble prize" for nutrition to Pollan's leftist African leaders for their great advances in Agriculture ?
Leftovers: The Day's Stray Links
The two real ways we Americans can be heard in this cacophony surrounding health "care" and Big Food is to vote at the ballot box and with our check books. Two examples of this power of the people are Wholefoods increased earnings report and Republican Gov.s elected in NJ and Va. Power to the People !
Critic-Turned-Cook Down in the Trenches in the Fight for Good Food
Ms. Barnes had to call six "farmers" to find one who wanted the biz in part because there ain't enough Organic to go around! Which further shows that Pollan does not have a clue about the real folks and is full of allot of that "organic " stuff .
All-You-Can-Eat Restaurants: Great Deal, Or Bad Policy?
I call these joints "troughs". When we fed the hogs ,it was always in a trough. It is defined as "a long shallow recepticle for animal feed". Same as "all you can eat buffets" Nuff said.
Baconfest: An Ode to Pig Belly in Chicago
I wish I could have been there ! Thank God for you folks . May Michael Pollan wake up with an itch he can't scratch .
Leftovers: The Day's Stray Links
Hey Pollan ,footprint this!
Favorite chili recipes?
GOOGLE : Springfield Chili . A Classic.
Boing! Rubbery meat help for brisket/short ribs, please
Remember it's like sex : low and slow,the longer the better.
Leftovers: The Day's Stray Links
More "factory farm " BS from the eastern prigs Boredain and cityzen Kozloff. When these two celebduffas's figure out that veggies can not provide protein enough to feed the world and we can't grow it in our back yard maybe the real discussion will begin. Hey Tony pour me another one.
Meat Master Can Tell Cow's Age, Gender, and Breed After One Bite
I read the above comments to my wife and she made a point . That is: if you've ever done farm work , which starts at 4:00 am and continues til 7 :00 pm [if you milk cows] and later during crop harvest .Her point is alittle fat on the edge of your steak was not an issue. If you got steak. Most likely Baked Steak [Swiss Steak] and boiled potatoes with sides and damned glad to get it .These *ussies that gag over some flavorful fat on the edge of their NYStrip are a joke. Barney Frank is very careful about what he puts in his mouth especially if it has a little fat on the edge .
Alicia Silverstone Concerned About Cruelty To Eggs
Thinking about food and the mechanics of it's in-gestion and out-gestion could lead to the latest trend: pop-starving. It's all the rage in LA and NYC.The abuse of the chicken egg has led to many of these "starvo's" as they're called, to publicly harass the humble chicken rancher. Big Egg soon will be the focus of many articles as is Big Corn, Big Tobacco,and Big Sugar. I say it's about time.
What's the Secret to Great Fried Chicken?
I wish I knew Willie Mae's[ in NOLA] recipe . That's the best. If you fry chicken and you and your's like it then don't cluck around wit dat recipe. It's yours because as you see everybody'd got there own .
Somewhere to eat in St. Louis, semi-formal but hip
Ragazzi's on the"Hill".In fact any where on the "Hill".
What to do with a pancetta endpiece?
Vacuum pack it and send it to me.
Meet Your Farmers: Jen Small and Mike Yezzi, Flying Pigs Farm in New York
Tamworths ! My uncle used to raize this breed in the woods. They scared the hell out of me as a child as they looked like wild boar .We were used to the handsome Hampshire breed. Tamworths came close to extinction not long ago and the "artisan pork" trend has saved their bacon.
Critic-Turned-Cook: The Alpha Sigma Phi Fraternity Kitchen
Our cook was Ora T. from Nevada , Iowa . Meat and Taters were her specialty and the meat was always done . She made a desert called "kringla", a flaky dough semi-circle with a bit of frosting . How she faced that crowd every morning is a wonder. All Hail to Ora !
Do You Have a Favorite Mustard?
Nobodys mentioned Boetjes ? Midwest standard German ,dark . Made in Rock Island ,Ill
Serious Cocktails: The Gin Boomlet
Beefeater or Bombay Saphire ; beyond these two the rest are for those girly drinks ,you know with chocalot ,bacon or Midol .
Serious Cocktails: The Gin Boomlet
Beefeater or Bombay Saphire ; beyond these two the rest are for those girly drinks ,you know with chocalot ,bacon or Midol .
Southern Food: What's the wierdest food you have tried?
LARDO. TRY FRYING STRIPS AND LAYING STRIPS ON RAW OYSTER ON THE HALF SHELL . SAVE THE GREASE AND FRY ANYTHING IN IT.
Cook the Book: 'Simple Fresh Southern'
I love a homemade cornbread stuffing! Nothing beats it.
Minnesota Pizza
When I lived in Minneapolis, I loved Pizza Luce. They have several locations in the city. Very yummy crust, probably more like what you're looking for. Chewy and pliable. Their toppings are great as well.
And you can usually get the places that do the square cutting to have them cut it into normal pieces if you ask them. At least that's what I've found.
Cook the Book: 'Simple Fresh Southern'
My nannie always made a casserole of asparagus, green peas, mushroom gravy and cream cheese and loads of cheddar on top. Though I wouldn't eat this any other day of the year, it just isn't Thanksgiving without it.
Cook the Book: 'Simple Fresh Southern'
I love my hubby's grandma's homemade noodles. They are so, so good.
erma.hurtt@sbcglobal.net
Minnesota Pizza
I have fond memories of this cracker thin crust pizza served at Blarney Castle Bar in Rome Illinois. Of course that was when I was just a wee lad, age 0-11. We played little league baseball just across the street. So many wins were celebrated at the bar with good pizza.
Now that I have a bit more knowledge about pizza this childhood memory might not hold up. Most of the food from central Illinois is just crap.
There are some exceptions, fresh sweet corn, pork tenderloin sandwiches, and sausage gravy with biscuits are the ones that pop into my head.
Cook the Book: 'Simple Fresh Southern'
mashed potatoes with wasabi!
Cook the Book: 'Simple Fresh Southern'
Has to be the stuffing! It's the only time of the year I make it. And ooooh so good the nest day- IF it makes it!
Cook the Book: 'Simple Fresh Southern'
My favorite Thanksgiving side is cornbread-sausage stuffing. So rich, so good!
Cook the Book: 'Simple Fresh Southern'
Stuffing! We love stuffing!
Cook the Book: 'Simple Fresh Southern'
I love the fresh and fresh tasting cranberry and orange relish. Yum.
Cook the Book: 'Simple Fresh Southern'
Simple mashed potatoes
Cook the Book: 'Simple Fresh Southern'
Green bean casserole, it's not really special but we only have it twice a year. I guess that's what makes it special.
Cook the Book: 'Simple Fresh Southern'
My favorite Thanksgiving side is stuffing with gravy.
Cook the Book: 'Simple Fresh Southern'
Sausage and cornbread stuffing. Yum!
Cook the Book: 'Simple Fresh Southern'
Fried Turkey, stuffing and gingersnap gravy in one bite. By far my favorite holiday as it is truly THE holiday for food lovers! I can't wait!!
Cook the Book: 'Simple Fresh Southern'
Oyster stuffing. Tough part, finding enough people who aren't oyster-phobic...
Cook the Book: 'Simple Fresh Southern'
Gotta go with roasted garlic mashed potatoes. I could eat it all.
Cook the Book: 'Simple Fresh Southern'
green bean casserole, from scratch of course!
Cook the Book: 'Simple Fresh Southern'
My moms - potatoes, summer savory and crushed crackers, also includes tons of butter and a few onions - I miss stuffing since it started killing people :(
Cook the Book: 'Simple Fresh Southern'
I love homemade warm applesauce!! That and the apple pie are my favorite part of Thanksgiving. I don't like most of the other food including the turkeY!
Thanks for the giveaway!
Cook the Book: 'Simple Fresh Southern'
This year it will be pumpkin ravioli with sage brown butter sauce.
Cook the Book: 'Simple Fresh Southern'
Mashed potatoes and gravy....
Cook the Book: 'Simple Fresh Southern'
Warm, fresh cornbread, straight from the oven
Cook the Book: 'Simple Fresh Southern'
spaghetti squash with jalapeno cream. mmm...
Recent Posts
Hey ya'll, where does a Foodie eat out in Oklahoma City ?
Posted by jfitz, October 21, 2009 at 8:56 AM
Recent Favorites
French in a Flash: Lavender-Apricot Chicken Drumsticks
Posted by Kerry Saretsky, October 8, 2009 at 6:00 PM
Dinner Tonight: Roasted Italian Sausages with Grapes
Posted by Nick Kindelsperger, July 21, 2009 at 4:30 PM
Sunday Brunch: Jeffrey Steingarten's Easy Frites
Posted by Ed Levine, August 3, 2008 at 9:00 AM
Five Star Meals in Just Four Cans
Posted by Claire Sellers, April 24, 2009 at 2:15 PM
John T. Edge Is Answering Questions
Posted by Adam Kuban, April 15, 2009 at 7:00 PM
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Pizza cut in small squares is often called a "party cut" to accomodate several people on a pizza. It's a midwest practical thing or some might say a Minn. liberal equal size for all thang.