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From Talk

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.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Hey Eddie ! That coked up ham sounds great .

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Bittman's Cranberry relish. We like the "slidding outa the can kind" but Bittmans will do.

From Serious Eats

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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Recent Posts

From Talk

Hamming it up for TGiving ! Help ???

From Talk

Hey ya'll, where does a Foodie eat out in Oklahoma City ?

From Talk

Stabilizing chicken skin

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French in a Flash: Lavender-Apricot Chicken Drumsticks

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Dinner Tonight: Roasted Italian Sausages with Grapes

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Sunday Brunch: Jeffrey Steingarten's Easy Frites

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Dinner Tonight: Fish Piccata

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Recent Comments | Response to Comments

From Talk

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.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Hey Eddie ! That coked up ham sounds great .

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Bittman's Cranberry relish. We like the "slidding outa the can kind" but Bittmans will do.

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

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 ?

From Serious Eats

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 !

From Serious Eats

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 .

From Serious Eats

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.

From Serious Eats

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 .

From Talk

Favorite chili recipes?

GOOGLE : Springfield Chili . A Classic.

From Talk

Boing! Rubbery meat help for brisket/short ribs, please

Remember it's like sex : low and slow,the longer the better.

From Serious Eats

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.

From Serious Eats

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 .

From Serious Eats: New York

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.

From Serious Eats

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 .

From Talk

Somewhere to eat in St. Louis, semi-formal but hip

Ragazzi's on the"Hill".In fact any where on the "Hill".

From Serious Eats

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.

From Serious Eats

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 !

From Serious Eats

Do You Have a Favorite Mustard?

Nobodys mentioned Boetjes ? Midwest standard German ,dark . Made in Rock Island ,Ill

From Serious Eats

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 .

From Serious Eats

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 .

From Talk

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.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love a homemade cornbread stuffing! Nothing beats it.

From Talk

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.

From Serious Eats

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.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love my hubby's grandma's homemade noodles. They are so, so good.
erma.hurtt@sbcglobal.net

From Talk

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.

From Serious Eats

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!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is cornbread-sausage stuffing. So rich, so good!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the fresh and fresh tasting cranberry and orange relish. Yum.

From Serious Eats

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.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is stuffing with gravy.

From Serious Eats

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!!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Oyster stuffing. Tough part, finding enough people who aren't oyster-phobic...

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Gotta go with roasted garlic mashed potatoes. I could eat it all.

From Serious Eats

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 :(

From Serious Eats

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!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

This year it will be pumpkin ravioli with sage brown butter sauce.

Recent Posts

From Talk

Hamming it up for TGiving ! Help ???

From Talk

Hey ya'll, where does a Foodie eat out in Oklahoma City ?

From Talk

Stabilizing chicken skin

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