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From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

Actually, pimento cheese. I like to put it on toast under the broiler.

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

Ratatouille over rice or couscous. Or a spicy tofu stir-fry, with the tofu nicely seared and crispy.

From Talk

Expresso vs Espresso: A pro-Expresso Rant

Why wouldn't we judge someone as lazy when they choose to mispronounce a word like espresso (assuming, of course, that at least one person at FN can pronounce it and correct the offender)? Given the whole new attitude that Food Network portrays, it wouldn't be a stretch for me to believe that Sandra Lee mispronounces it on purpose to seem more folksy.

I wouldn't judge someone as stupid for not knowing how to pronounce a word the first time they see it, but if you're corrected and you don't even TRY to correct yourself, why can't I judge you as lazy?

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

Actually, pimento cheese. I like to put it on toast under the broiler.

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

Ratatouille over rice or couscous. Or a spicy tofu stir-fry, with the tofu nicely seared and crispy.

From Talk

Expresso vs Espresso: A pro-Expresso Rant

Why wouldn't we judge someone as lazy when they choose to mispronounce a word like espresso (assuming, of course, that at least one person at FN can pronounce it and correct the offender)? Given the whole new attitude that Food Network portrays, it wouldn't be a stretch for me to believe that Sandra Lee mispronounces it on purpose to seem more folksy.

I wouldn't judge someone as stupid for not knowing how to pronounce a word the first time they see it, but if you're corrected and you don't even TRY to correct yourself, why can't I judge you as lazy?

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

La Gamba Dorada in Cordoba. We just had a table full of wonderful (mostly) fried seafood and tinto de verano. Yum!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Tomatoes! And peppers for different kinds of pepper jelly.

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

The New York Times no-knead bread. Or any bread that has a thick crust to it.

From Serious Eats

Cook the Book: 'On the Line'

Anything that involves both spinach and salmon.

From Serious Eats

Cook the Book: The Essence of Chocolate

I made Martha's triple chocolate mousse cake for my best friend's birthday a couple years back, and it was a-mazing. People are still talking about it. A bit of hard work, since this was before I had any nice equipment, but worth it.

From Recipes

Eat For Eight Bucks: Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots

I am un-lurking to tell you how much I enjoyed this recipe! It was great! I substituted bacon for salt pork and added the whole package of spinach instead of half (I wanted to increase the veggie-to-chicken ratio). I also made a roux with the bacon fat in the pan, since I didn't have corn starch.

I'm assuming seasoned flour means salt and pepper? I put in hot smoked paprika into the mix, which was yummy. I was a bit timid about it this time, but next time I'll put in more. I used sweet smoked paprika for the broth mixture.

So yeah, a lot of changes, I suppose, but still a wonderful recipe.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Any olive cured any way, I love them all. I have a small dish every day after work with a glass of wine. or beer. or whatever is available.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Blue-cheese stuffed olives, in a dirty vodka martini!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

arbequina olives are my personal favorites - and not just because they're fun to say! as always, feta makes anything taste better and these two go great together

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love ALL olives. The more the merrier. Kalamata, Black, Green, Nicoise bring it on! What a beautiful idea & a great opportunity! I would love to showcase this on my site!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I'm not a fan of olives, but I do love olive oil!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Kalamatas are amazing, but I'm a huge fan of the black Greek/Turkish ones, not sure of the name...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Moroccan oil-cured are my favorite, the wrinkled ugly things.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Nicoise are definitely my favorite, but I'm a sucker for jalapeno-stuffed green olives too!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I actually don't love olives: I like tapenades and things, but am not a huge fan of eating olives by themselves.

...but I sure do love olive oil :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Yum! Warm mixed olives with fennel, orange zest and Anaheim chile. My favorite olive is the gaeta.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

My olive of the moment is garlic-stuffed green. Yum!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I have never meet an olive I didn't love. Since I am just back from Madrid, I will say arbequina olives with a nice red wine at an outdoor tapas bar.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Not really a huge fan of olives but olive oil is a wonderful thing.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I still remember the first time I had a kalamata olive. I was 13 years old, and my family had decided to picnic with some friends along a river. One person had brought along a bunch of kalamatas and was raving about them. I was eager to try one, but when I did, I thought they were awful. But after eating them at random intervals over the years, I've grown to love them; they're now my favorite :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

been craving saltiness lately and it's been satiated with the kalamata olives. :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

the little spanish arbequina olives, hands down.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love olives! My favorite depends on my mood - sometimes cerignola, sometimes arbequina, sometimes picholines, sometimes nicoise, sometimes picual, sometimes manzanilla - give them all to me.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Oh, I love olives so very much. It's a toss-up between a buttery cerignola or the always delicious kalamatas...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Never met an olive I didn't love. My current favorite is picholine. It will be something else next week...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Yes, I'm boring, but I'll pop kalamata after kalamata in my mouth just like candy (but picholines are nice too, and Gaetas... )

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