jude03’s Profile
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Iron Chef and You
I must admit that I enjoy Iron Chef America and don't really try to compare it with the original Iron Chef. They are completely different. I would chose to go against Symon or Flay just because I cheered for Symon to be the "Next Iron Chef" and Flay because I like his style of cooking and would love to have an opportunity to be in the same kitchen with him even in a competition.
Panini makers - frequent user advice sought
I have been using a Breville that I purchased at William Somona last spring and like it quite a bit and would recommend it.
Hottest New Accessory: Raw Meat
I'm not sure why, but I find this a bit disturbing. Not sure that is what the artist was going for.
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KitchenAid Artisan Mixer vs. KitchenAid Pro Mix
Posted by jude03, November 17, 2007 at 8:06 PM
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Recent Comments | Response to Comments
Leftover cabbage
Brown some lean ground beef and add a tomato sauce as if making a meat sauce for spaghetti. I like to add a little bit of heat with some red pepper flakes. Slice your left over cabbage lengthwise and put a layer of cabbage in the bottom of a glass baking dish sprayed with your favorite cooking spray. Layer the meat sauce on top of the cabbage then top with your favorite shredded cheese, I use mozzorella and then continue layer alternating the three as if you were making lasagne. Bake at 350 degrees (preheat oven) until cheese and meat sauce are bubbly. Delicious!
Iron Chef and You
I must admit that I enjoy Iron Chef America and don't really try to compare it with the original Iron Chef. They are completely different. I would chose to go against Symon or Flay just because I cheered for Symon to be the "Next Iron Chef" and Flay because I like his style of cooking and would love to have an opportunity to be in the same kitchen with him even in a competition.
Panini makers - frequent user advice sought
I have been using a Breville that I purchased at William Somona last spring and like it quite a bit and would recommend it.
Hottest New Accessory: Raw Meat
I'm not sure why, but I find this a bit disturbing. Not sure that is what the artist was going for.
Seriously Delicious Giveaway: Zingerman's Gift Certificate
Today my favorite cheese would be Muenster -- on a hearty whole grain bread with dijon mustard, a touch of mayo then add thinly sliced cucumbers and sprouts. Oh my goodness - - it is heaven.
Newly engaged and registering. What should make the list?
I recommend all of the above, especially the microplane and anything from William-Sonoma. What you might want to do if you register at WS is to ask for a variety of the food items, such as Madagascar Vanilla, salt sampler, the cocktail mixes are terrific, and the meat rubs are also excellent. This would help start the pantry stocking process.
Debate: Parmigiano-Reggiano -VS- Pecorino Romano
I love them both -- although I must admit, but for some reason, which I can't even tell you, I seem to favor the Parmigiano-Reggiano. It's almost like a conditioned behavior. I think I will make a concerted effort next time I'm shopping to reach for the Pecorino Romano just for good measure. Jude
Holiday Baking - what are you making?
I am making
Chocolate Brownie Crisps
German Christmas Bread
Cranberry Orange Biscotti
Pecan Shortbread Crescents
Jude
What We're Doing Today
We started our day with delicious from scratch buttermilk pancakes (we always do a big mid-morning breakfast) with homemade sausage, fresh orange juice. Yummy.
I am the lone woman in this household of five, and usually I cook for a very large group, but this year I lost my dad who was my cookin' buddy so I was more in the mood for a small group this year, just my husband, myself and our three sons. But even cooking for a small group requires planning and timing for this meal and I am taking a break in between it all to wish you all a wonderful holiday.
Jude
Post Thanksgiving Brunch Quandry...
Love the french toast idea! Thanks!
What is the Right Combination of Pies? My Annual Thanksgiving Pie Crisis
I'm glad to hear you included the pecan. I am a pecan pie purest, a Mississippi transplant living in Ohio for the past 29 years. I stand by my tried and true recipe from the late Ms. Ola Jeffcoat. The simplicity of this pie is wonderful as I am not a baker either, but couldn't imagine a holiday without this delicious pie. It has become famous among our family and friends. If you're ever interested I'll be happy to share. Jude
How did you first hear of serious eats?
I Googled "Best Food Blogs" and Serious Eats for listed under the 2007 Webblog Awards site as one of the best. So here I am.
KitchenAid Artisan Mixer vs. KitchenAid Pro Mix
Thanks for all your suggestions and experiences. I will let you know once I decide. I especially appreciate the tips about purchasing at a lesser cost. I have never considered myself a baker but really want to start to tackle that science so perhaps the Pro is the way to go.
What is the Right Combination of Pies? My Annual Thanksgiving Pie Crisis
Just googled and it said closed December 2007 :(
What is the Right Combination of Pies? My Annual Thanksgiving Pie Crisis
Have you tried Wimp's in Harlem? I think they're still open and they used to make a pretty good coconut custard pie. I will put on my thinking cap for you.
What is the Right Combination of Pies? My Annual Thanksgiving Pie Crisis
I have been searching all over trying to find where to get a coconut custard pie in NYC. You mention it above but then decline to name a place! please help!
Leftover cabbage
I'd put the cabbage to use in some egg roll wrappers with some other finely shredded veggies and chicken.
Leftover cabbage
jude03,
Brilliant!
You should enter that recipe for cabbage lasagne in a contest?
SB
Iron Chef and You
On the Japanese version I'd choose IC Sakai, just because he seems like such a fine person that I would like to meet him.
On Iron Chef America I'd go with Mario, for the same reason. (Plus he seems like he'd be the most fun off camera?)
I'd be way out of my league in either case, no matter what the secret ingredient was, so I'd pick something easy, like bacon.
SB (would love to play with the ice cream machine)
Iron Chef and You
Chen Kenichi is still my favorite Iron Chef. I always liked how he'd say, "I'm not very familiar with this ingredient" right before every competition and STILL completely dominate. The Japanese IC was great.
As for US, I'd go against Mario in hopes that I could try his food.
Iron Chef and You
I choose Mario, because I do Italian and Spanish, too, and while I think he'd crush me, it'd be cool to see what he does. I'd choose wild duck as the secret ingredient - even with Mario's superior skills, I know my ducks and geese, so I'd at least have a chance.
Panini makers - frequent user advice sought
Hi Valerie- After reading all the comments, I'm leaning towards the Griddler. When you ask about kinds of bread, I'm assuming you mean to buy, rather than to make.
Here are the breads I look forward to using when I finally make my decision. My favorite paninis are made with a soft or slightly undercooked outside so that when the heat of the panini press is applied, the bread finishes cooking during the grilling and doesn't become too hard or tough on the outside.
I'd use a softer-style foccacia with the grill plates for my first try. Then I'd try softer rolls (or the kind of bread that says it is only partially cooked and you are supposed to finish it in an oven) with the grill plates too. Then I'd try out the smooth plates with sourdough slices to make a grilled cheese sandwich.
I look forward to hearing what you try!
Iron Chef and You
I'd choose Cat Cora because I would have the easiest time beating her!
Iron Chef and You
I think I would choose Symon...I would love the secret ingredient to be potatoes or bacon and I would be horrified to get tripe or sea cucumber, wouldn't know where to begin with those!
Panini makers - frequent user advice sought
I got the Griddler as a gift a few months ago, but I haven't used it yet. Sounds dumb, but I'm not sure what kind of bread to use!
Any suggestions?
Panini makers - frequent user advice sought
Yea, I have to agree with a lot of other comments.....I, too, got the Cuisinart Griddler for Christmas and I love it. I can't compare it to others, since it's my first...BUT....I have made numerous paninis so far, with excellent results. The true test for a good panini is the bread, I think. Get good bread, and you're set!
I have also grilled chicken and veggies on it and used the griddle for pancakes and bacon. All in all, very pleased!
Panini makers - frequent user advice sought
I, too, got a Griddler for Christmas and have used it frequently. My favorites so far have been chicken panini (I first marinated the chicken in honey and balsamic vinegar) and last night I made turkey burgers stuffed with goat cheese and topped with roasted bell peppers... there is no end to my inspiration with the Griddler!
Panini makers - frequent user advice sought
I have an older Breville that only has smooth plates. It's simpler than the new Breville Ikon but it works great. One feature i like is that the top plate is adjustable -- it works great for reheating pizza. My only complaint is that it takes up a lot of space in my small kitchen..I guess that's an issue with any press, though.
Panini makers - frequent user advice sought
Funny you should ask. I'm using my mother's circa 1966 GE sandwich maker-waffle iron. Ther two teflon-coated heat plates reverse for one or the other. Also, the lid is on some kind of leveling spring which insures the heat is distrubuted evenly. I have been so tempted to buy a new one but after 40 years. it still works!!!!
Panini makers - frequent user advice sought
Got the Griddler for Christmas, and I've made panini, blueberry pancakes, grilled salmon, grilled asparagus and grilled chicken, so far. I've been very pleased with the results. As freddy said, the Griddler is very easy to use and clean.
How did you first hear of serious eats?
I picked up the link off eGullet.
How did you first hear of serious eats?
I heard Ed Levine on one of Martha Stewart's Sirius radio shows. I was impressed and intrigued and couldn't wait to get home and check out Serious Eats. I'm so glad I did. What a great community! Thanks for all the tips.
I've been trying to convince my niece to apply to Serious Eats to work as an intern. She's a darling 35 year old who lives in Manhattan and has worked in the restaurant world for many years. She's cute, intelligent, articulate, upbeat, loves to cook and knows her way around the computer. She needs a push......any suggestions??????
Hottest New Accessory: Raw Meat
this is really disgusting.
Hottest New Accessory: Raw Meat
First, I think these pieces are interesting. Not necessarily something I would own, but definately something I can appreciate and might go to see more of.
Now, put fur on all of these pieces, or change them from raw meat to leather, and the comments would probably be more like : "Wow! Where can I get that necklace!"
Guaranteed.
Hottest New Accessory: Raw Meat
Hi.
I like your designs.
I need a tiara and I like baby lamb chops. Do I need to special order?
Thanks.
Also if you could tell me how much a crown would cost made from crown roast of pork. My boyfriend might need one.
Recent Posts
KitchenAid Artisan Mixer vs. KitchenAid Pro Mix
Posted by jude03, November 17, 2007 at 8:06 PM
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About jude03
Location:
About: Food is my passion, specifically cooking, reading about, shopping for and sharing my findings with others. I grew up eating food that my grandparents grew all summer and then was canned or frozen for winter. It was divine. Simply delicious.
Favorite foods: A perfectly made pizza with a thin crispy crust.
Simple foods like corn/black bean salad with cilantro ranch dressing
French fries
Pasta
Thai
Indian
Last bite on earth: My last bite would be a bite from each of the following -- they are a perfect combination from a southern supper:
Fried Chicken Wings
Baked sweet potato w/a dab of butter
Mustard greens
Thin/Crispy Cornbread
Glass of perfectly sweet tea
Brown some lean ground beef and add a tomato sauce as if making a meat sauce for spaghetti. I like to add a little bit of heat with some red pepper flakes. Slice your left over cabbage lengthwise and put a layer of cabbage in the bottom of a glass baking dish sprayed with your favorite cooking spray. Layer the meat sauce on top of the cabbage then top with your favorite shredded cheese, I use mozzorella and then continue layer alternating the three as if you were making lasagne. Bake at 350 degrees (preheat oven) until cheese and meat sauce are bubbly. Delicious!