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Cook the Book: 'On the Line'
With lots of butter and lemon!
Cook the Book: 'Almost Meatless'
Cheesey bean soup. So delicious!
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Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Can I just say how much I love Mark Bittman? So much so that when he posted a comment I sent him on one of his blog posts, I screamed like a little girl. Seriously. I'm flying my geek flag.
Anyway, the lesson I took is that you don't have to have a complex recipe, and will often end up with a better meal by using a simpler recipe, letting really fresh or quality ingredients shine through.
Cook the Book: 'On the Line'
With lots of butter and lemon!
Cook the Book: 'Almost Meatless'
Cheesey bean soup. So delicious!
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
lava cake! I don't care that it's not trendy; it's sinfully good.
Sweet Ticket Giveaway, Week 3: Pichet Ong's Guilty Pleasure Sweet
Eagle's brand sweetened condensed milk, with a spoon.
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
No inventions here, but I'm always freestyling my recipes.
Cook the Book: 'The Modern Baker'
I made a date cake and used baking soda instead of baking powder. It looked fine at first, then the top layers began to eat themselves. Craters started to appear and grow, and the whole thing turned the consistency of a wet sponge. I had to toss the whole thing.
Win Tix to the SWEETest Event Ever at the New York City Wine & Food Fest
Vanilla Magnolia cupcake!
Cook the Book: 'Olives and Oranges'
Mmmm, cheese fries!
Cook the Book: 'A Platter of Figs'
Apples for sure, in a crisp with a sugary, flaky crumble top and a scoop of warm ice cream.
Cook the Book: 'Chocolate Epiphany'
Easy: a Valrhona chocolate cake from Bacchanalia restaurant in Atlanta. Oh, how I miss it.
Review of the New 'M&M's Premiums': Fancy-Pants, Expensive, and Kinda Gross
I was intrigued after reading the review on Candy Blog, and my local Target had them on sale, so I picked up the Triple Chocolate and the Mocha varieties. The mocha wasn't too bad -- while the chocolate was bland and the consistency disturbing (no hard shell? what's the point?), there was a hint of mocha that I enjoyed. Triple chocolate, on the other hand, was simply terrible. It was LESS flavorful than the normal M&Ms, and although the jewel-inspired coating is pretty, its waxy film is almost nauseating. Not only will I not buy them again, I'll use what's left in my boxes to warn others before they sink the cost.
One last note: My dog watched my husband eating a handful of these last night, and actually barked EACH TIME he lifted on to his mouth. I think it was her attempt at a warning.
Ruby Tuesday Punks Us All, Blows Up Wrong Restaurant
I saw the video and didn't understand. Could this be a joke?, I wondered. Because it wasn't funny. Fail, indeed.
Spiedie Fest This Weekend in Upstate New York
Will do! I'm, of course, mostly interested in the food, but the hot air balloons and the musical acts and meet-and-greets are of interest, too. Supposedly, there are four pre-planned wedding proposals planned already for the balloon rides; musical acts include Vanessa Carlton, Ace Young and (more cowbell!) Blue Oyster Cult; meet-and-greets mostly involve minor players on Hannah Montana, so I'll be skipping that. But I'll be on hand Sunday for the spiedie cook-off, which will (in my book) be the highlight of the weekend!
Spiedie Fest This Weekend in Upstate New York
Hey, thanks for giving Spiedie Fest (and the Southern Tier) a shout-out! I moved to Binghamton two years ago and will be attending the festival for the first time this year. I'm a regular Serious Eats reader, and it's nice to see that our premier festival is getting a little love.
Spiedies -- the meat itself, anyway -- reminds me of the way Persian meats are marinated, though locals swear it was created right here. And the best part about spieidies is that they can be made with virtually any kind of meat. I've been told that shark spiedies are especially good! You can buy the "official" marinade here in local grocery stores.
Cook the Book: Serves One
Macaroni and cheese from a box -- nothing less, nothing more!
Dinner Tonight: Garlic Scape Pesto
Our garlic pesto that we made last year had too much of a bite, so lack of flavor wasn't the problem. We didn't follow a recipe, just added items to the food processor until it felt right.
The Great Strawberry Ice Cream Debate
I agree on the Ben & Jerry's strawberry cheesecake ice cream. The strawberry cream flavor coupled with the graham cracker swirl is divine!
Cook the Book: 'Screen Doors and Sweet Tea'
It's definitely got to be sweet tea, made the authentic way, with real sugar stirred into still-hot tea and cooled down with a pitcherful of ice cubes.
Cook the Book: New South Grilling
Seafood gumbo. We were a Southern family, and this was my dad's signature dish. He made it just a couple times a year, but I can still smell that roux in the air and taste the okra.
Cook the Book: 'Top Chef'
I would totally make my pimento cheese served on hot skinny cornbread. A Southern masterpiece!
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Thank you for participating, and congratulations to our winners:
honeypie411
anyang
ilikecitylights
foobie
bibliothecaire
Winners have been notified by email and also appear on our Contest Winners page.
Ruby Tuesday Punks Us All, Blows Up Wrong Restaurant
I worked at a RT as a line cook. Their food is pathetic. All of their steaks and burgers come in frozen, individually "cryovac"ed in plastic. The burgers are pink and void of any moisture what so ever. Even the rice comes pre-prepared in a plastic poach and nuked. The mashed potatoes and soup also come in bags and reheated in a pot of boiling water. All the seafood comes in frozen and ran thru a conveyor type mini-pizza oven. Bassicly, you're buying a TV dinner. Even all the salads come in in bags. UGH. I quit when I decided to return to a cooking job, rather than be a professional re-heater.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Creating simple meals with lots of veggies!
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Quick homecooked meals are better than elaborate pre-processed food
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I pay attention to the food I ingest and eat less processed comestibles.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Seasonal, simple, meals. Be mindful of meat. His work has been a constant reminder that eating and feeling well doesn't mean re-inventing the wheel.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Eat less meat, but more vegetables & fruits. Quick & simple home cooked meals are possible every night. Stock your pantry with great staples that you will actually use. No knead bread is addictive.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
He's taught me that you don't have to go without the things you love...and since I love bacon, that's precious to me.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
chicken and fish with losts of whole grains, fruits and vegetables
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I need to eat more veggies.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
His interview on NPR was great. He made me think of eating in a more responsible way. In some ways it is better to eat local raised meats than imported produce. That kinda shocked me. We really need to think about the chemicals involved in transport and packaging foods.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
He has inspired me to eat less meat and more fruit and vegetables.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
He has inspired me to be more aware of the foods that I consume, and to reduce processed foods in favor of fresh fruits and vegetables. I'm even planting a garden this year for the first time!
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I try to eat more organic food.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I try to get a lot more vegetables in every day.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Eat more wild fish
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I have one of his older cookbooks and it encouraged me to get back into the kitchen.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
He lets us know that you can eat quite healthy with relatively simple recipes
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
more veggies and whole grains, with less meat
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I have stuck to simple recipes with healthy ingredients.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Simple and fresh ingredients, with a little advance planning in the pantry, facilitate easy, healthy meals that reduce the temptation to order in/dine out on lesser options.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I like his emphasis on fresh produce because I'm always looking for fast, tasty recipes using produce that are also healthy and not loaded with fat.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
To stop eating so much food that is processed and eat more veggies. I tore out my whole back yard lawn and put in an edible garden last summer. Also I've cut out a lot of meat in my diet.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Less butter and more proteins
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Can I just say how much I love Mark Bittman? So much so that when he posted a comment I sent him on one of his blog posts, I screamed like a little girl. Seriously. I'm flying my geek flag.
Anyway, the lesson I took is that you don't have to have a complex recipe, and will often end up with a better meal by using a simpler recipe, letting really fresh or quality ingredients shine through.