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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.

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From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

Cook the Book: 'Chocolate Epiphany'

Easy: a Valrhona chocolate cake from Bacchanalia restaurant in Atlanta. Oh, how I miss it.

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

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!

From Serious Eats

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.

From Serious Eats

Cook the Book: Serves One

Macaroni and cheese from a box -- nothing less, nothing more!

From Recipes

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.

From Serious Eats

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!

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

Cook the Book: 'Top Chef'

I would totally make my pimento cheese served on hot skinny cornbread. A Southern masterpiece!

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Quick homecooked meals are better than elaborate pre-processed food

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

I pay attention to the food I ingest and eat less processed comestibles.

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

chicken and fish with losts of whole grains, fruits and vegetables

From Serious Eats

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.

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

He has inspired me to eat less meat and more fruit and vegetables.

From Serious Eats

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!

From Serious Eats

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.

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

He lets us know that you can eat quite healthy with relatively simple recipes

From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

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.

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