jymbrittain’s Profile

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praise for PBS

Dont forget Mexico: One Plate At a Time from Rick Bayless! Love, Love, Love that show.

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ATTN St Louis Pizza Fans - Help!

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Bhut Jolokia peppers

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Recent Comments | Response to Comments

From Talk

praise for PBS

Dont forget Mexico: One Plate At a Time from Rick Bayless! Love, Love, Love that show.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was the Betty Crocker cookbook. It's since been joined by about 40 others. Some people read science fiction other read romance novels. I read cookbooks :)

From Talk

Befriending Chefs/Restaurant Staff

I did something similar with a local restaurant - by no means staffed by chefs, but real good food nonetheless. It also works with police and fire departments and teachers. Bring them a couple dozen home baked cookies and a couple gallons of milk. People, regardless of profession, appreciate a heartfelt gesture.

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

I was in Jaen at an Improving University Teaching Conference. I was with a handful of attendees tapas hopping from one establishment to the next. It was a fantastically great way to experience local culture and food.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

a simple grilled patty made with 50% ground chuck and 50% ground buffalo between 2 leaves of iceberg lettuce. No bun, no condiments, no toppings. Let the meat speak for itself. Yum.

From Talk

ATTN St Louis Pizza Fans - Help!

lawstudent13...I'm not trying to relive St. Louis style. I'm interested in revisiting the place I had the deep dish.

From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

I'm a fan of the Tahlequah Farmers' Market. Every vendor is friendly, knowledgeable and the prices are fair. Eat local!

From Serious Eats

Cook the Book: 'Endangered Recipes' by Lari Robling

My favorite childhood food memory is one that took place regularly in my Nanna's kitchen. My grandmother from Malta would spend hours working a dough until it was tender, flaky, buttery and delicious. The dough was used in the ubiquitous Maltese pastry, Pastizzi.

From Serious Eats

Cook the Book: 'Serious Barbecue' by Adam Perry Lang

grilled tomato and bhut jolokia pepper salsa. holy buckets that was good and hot.

From Serious Eats

Cook the Book: 'Tacos'

I enjoyed the wonderful company of a very lovely woman while preparing my healthier version of fish tacos (http://tinyurl.com/d49f3v) for her enjoyment. Good food, good wine, good company...good times.

From Talk

what do YOU substitute to make something healthier?

I've developed a healthier version of a "fish taco" that my friends and family enjoy. Instead of fried fish I use poached. Instead of shredded cabbage, I use broccoli slaw and instead of a yogurt or creme based sauce I use chunky guacamole. I add sriracha sauce to add spice to mine.

From Serious Eats

Cook the Book: 'Urban Italian'

Pizza with the Portuguese sausages linguica and chourico. A nod to my stay in Fall River, MA.

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

Corn meal laden chicago style pizza dough would have to be my favorite.

From Serious Eats

Cook the Book: 'On the Line'

poached tilapia, broccoli slaw (no dressing), chunky guacamole placed on a flour tortilla. A healthy, delicious fish taco.

From Talk

What do you put in your oatmeal?

steel cut oats cooked overnight in a slow cooker with low fat milk and topped with a lightly poached egg. yum.

From Talk

Uncommon food allergies that nobody believes?

My significant other gets violently ill when she consumes even a trace amount of garlic. Symptoms include extreme gastrointestinal distress. She's gotten to the point where she can smell it coming from the pores of people who have consumed it during the previous week or so.

I grew up on southern Italian/Maltese foods. It's been challenging and fun reworking recipes without that mainstay.

From Serious Eats

Cook the Book: 'The Great Wings Book'

guacamole, chips and homebrewed russian imperial stout

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

bhut jolokia spiced mayonnaise, tomato slices, a hard fried egg on crusty italian bread

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

I'm with jam114 on this one. The quest for FAVORITE barbeque is a life long endeavor :) Hickory House BBQ in Sapulpa Oklahoma is pretty darn good. Lots of good memories were made there.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Silver Palate's Corn Bread-Sausage Stuffing With Apples, it just looks as if it is something that would be delicious even if there wasn't a 25 pound bird sitting next to it (not that anybody would dare get rid of the bird)

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner Josh Baugher, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

As a huge Shepherd's pie/ cottage pie fan I think "Shepherd's Pie, Thanksgiv-ified" is the best use of Thanksgiving leftovers I've seen yet!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

hmm… I don't think we are having a turkey this year, but plenty of squashy things.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I would love the coca cola ham!!! My kids would love it too!!!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I make this all the time, so not sure if it counts as a Thanksgiving recipe, but I am looking forward to having the Sautéed Brussels Sprouts With Bacon!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

For my first non-vegetarian Thanksgiving in more than a decade: Corn Bread Dressing with Pecans and Bacon!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Mmmmm the Pumpkin pie Brulee sounds most yummy to me!!!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

That's a whole lotta yummy going on- For me I'd take the ever so intriguing Pumpkin Pie Brûlée- such an elegant way to reinvent the crown jewel ingredient of fall desserts! Just sounds (and looks) heavenly.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

brussels sprouts with bacon for sure--i love those!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

HONEY BRINED and SMOKED turkey...omg...its like all the good things in one!!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Today, turkey sounds good. I love America's Test Kitchen, so I'll go with Cook's Illustrated's Roasted Brined Turkey.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Definitely the Classic menu with the James Beard recipe for turkey.

Recent Posts

From Talk

ATTN St Louis Pizza Fans - Help!

From Talk

Bhut Jolokia peppers

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About jymbrittain

Website: http://www.technology4teachers.com

Location: Northeastern Oklahoma

About:

Favorite foods: Anything that's slower than me and can be paired with any of the over 140 officially recognized styles of beer is fair game.

Last bite on earth: Last meal? A bunch of Maltese food - Pastizzi, Stuffat tal-fenek, Bragoli, Timpana, Stuffat Tal-Qarnit and a bottle of Sam Adams Utopias