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From Serious Eats

Cook the Book: 'New Classic Family Dinners'

barbeque salmon and broccoli slaw, mom's favorite summer specialty

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I leave the crust behind. I'm a cake person, really.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats. It's varied, there's always new content, some of it's serious, some of its not. What is not to love, I ask you?

From Serious Eats

Cook the Book: The Southern Italian Table

Risotto. Rice and broth mixed with whatever protein/vegetable/herbs are on hand or in season. +/- just a bit of any number of fats that can be stretched this way (Like butter or cheese)

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From Serious Eats

Cook the Book: 'New Classic Family Dinners'

barbeque salmon and broccoli slaw, mom's favorite summer specialty

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I leave the crust behind. I'm a cake person, really.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats. It's varied, there's always new content, some of it's serious, some of its not. What is not to love, I ask you?

From Serious Eats

Cook the Book: The Southern Italian Table

Risotto. Rice and broth mixed with whatever protein/vegetable/herbs are on hand or in season. +/- just a bit of any number of fats that can be stretched this way (Like butter or cheese)

From Talk

Tipping

We have 10.25% tax here! I always tip on the post tax amount because it's easier to just look at the total and calculate it from there.

From Serious Eats

Finding the French Toast of My Dreams at Jam in Chicago

I was not as enthusiastic about Jam when I went, shortly after it opened. Perhaps because it is unairconditioned, and it was summer, and it was tough to enjoy a decent brunch while sweating profusely. I will have to give it another try and order french toast this time. Chickpea, however, was another story. Hands-down the best hummus I have ever eaten, topped with drizzles of mysterious, amazing green sauce that Suqi's mom (yep, she makes the food and chats customers up!) said she made from jalapeno, but that tasted like some sort of citrusy crack that I could eat every single day and never get bored.

From Serious Eats

Cook the Book: Pumpkin Baking

pumpkin oatmeal or pumpkin bread. fall breakfast features pumpkin approximately 5/7 days a week!

From Serious Eats

Ed Levine's Serious Diet, Week 88: Are Bananas Helping or Hurting My Weight?

I eat bananas, too, but I feel a twinge of guilt when I do. Despite the fact that they are relatively healthy, and satisfy a sweet/hunger craving, they are the antithesis of locally-grown. I am surprised more of the conversation about this topic hasn't mentioned the somewhat idiosyncratic ubiquity of this tropical fruit all over our own country. However, it makes me feel strangely better about the occasional 100-calorie pack of cheez-its that sneaks its way into my attempt at eating a generally healthy, minimally processed diet in an effort to not get too fat.
Clearly, bananas and 100 calories of cheez-its aren't the same, but I draw the parallel because they are things that are non-local foods that apparently Ed and I respectively use to manage the big picture of our food intake, and I feel better about now.

From Talk

What's your favorite food when drunk?

I was previously unable to comment because it had been so long. But my memory was refreshed last night, and salt and vinegar potato chips (with some barbeque ones thrown in for variety before they disappeared) really hit the spot.

From Talk

foodie related halloween costumes ideas anyone?

For three years in college I went as a piece of Kosher meat. This involved me and three rolls of pink saran wrap. It's a great costume (think tube top and separate A-line skirt made my standing with feet more than shoulder-width apart while a friend wraps, with a USDA sticker well-placed) but I caution you to not hydrate over the day or evening, because it definitely does not allow for bathroom breaks. However, it was a hit and it keeps you very warm if the evening is chilly. Now I am too old for those shenanigans and can't even imagine going out dressed [virtually] only in saran wrap, but if you're less than 25, why not!

From Serious Eats

Cook the Book: 'Gourmet Today'

I don't know what the first cookbook I ever owned was, but the first one I ever used was "Simple Vegetarian Cooking." I am no longer a vegetarian, but I still return to that not-a-classic book for its delicious peanut noodles.

From Slice

Frankie's Fifth Floor Pizzeria: Critical Error in Execution Dooms This Visit

We have always been big LEYE fans for reliable standbys, and while I think the larger business is on a downswing in terms of quality, Frankie's is, hands-down. one of the worst meals I have ever eaten in Chicago. The most tasty thing I consumed was my glass of water. And this after the chef came to talk to us, and we ordered some of his personal recommendations. Every single dish was flavorless and greasy. I wouldn't set foot there again.
I almost feel bad being so vehemently negative, but it was all SO GROSS!
My parents still say "Remember when you took us to that horrible restaurant in 900North...?"

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Chocolate chip cookies. I scoop them with a mini ice-cream scoop and they are such a tiny, sweet treat.

From Talk

What do you eat for all-nighters?

The late-night eating situation only gets worse as you follow the trajectory through medical school and into being a doctor. Eating anything all night long to stay awake on call is directly correlated with increased scrub pant size requirement. Allowing you to identify better with the average American patient...!
Crunchy veggies, granola bars, trying to be less liberal with the the cookies. Trader Joe's stocks a variety of chip alternatives when you need something salty but want damage control. When all else fails, look forward to the call cocktail: one can diet ginger ale mixed with one foil-topped cranberry juice cup over copious amounts of hospital-issue ice chips.

From Talk

Unrolling phyllo dough?

I defrost on the counter, against the package instructions, because I am not good at advance planning. It takes much less time Just remember that if it tears, you can stick it back together with butter, because you are usually stacking layers anyway, and if you put the uglier ones on the bottom of whatever you are making, no one knows the difference--it still tastes good and gets flaky.

From Talk

Do you put toppings on corn on the cob?

@cycorider: when dining with immediate family, I recommend licking the ear of corn to get the salt, etc... to stick. Gross? Perhaps. Effective? Truly.

From Serious Eats

Cook the Book: Easy Gluten-Free Baking

I only just discovered gluten free baking, as I am a traditional butter/flour/sugar/eggs kind of girl. Now with a new friend who has celiac I have been excited to rise to the occasion. Last week I made a chocolate cheesecake pie in a cashew crust, topped with toasted marshmallow. Even the gluten-embracing had seconds. Except the person with the nut allergy...

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My personal triumph was the first time I ever made a wedding cake by myself. It was small and thus structurally sound, and the couple, who caved to having a cake at all under family pressure, were totally delighted. A close second is the first time I made real buttercream frosting without wasting a pound of butter.
Maybe this book could help me have my first pie success, since I am still waiting for that...

From Serious Eats

What Weird Family Foods Did You Grow Up Thinking Were Normal?

Stale candy. Specially prepared that way. Mom opened packages of marshmallows, licorice, gummis, then let them sit before consuming or feeding them to us.

From Talk

ice cream maker recommendations

I have the cuisinart that is 2 x 1 quart. I am not that pleased with it. I have no other brand to compare it to, but it consistently does not freeze ice cream well. Ice cream sticks to the side of the bowl and then never really firms up (I leave the bowl in the freezer all the time when not in use). I fear this may be a fact of life with this kind of machine, but I wonder if other brands are better engineered to scrape the sides of the bowl during churning?
I bought my mom The Perfect Scoop and she LOVED it.

From Serious Eats

Threadless T-Shirt Giveaway: Booty Fruit

Apples. So self-contained and crunchily satisfying.

From Serious Eats

Threadless T-Shirt Giveaway: A Piece of Cake

White (not yellow!) cake with fudgy chocolate icing.

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

With mint or watermelon.
Also, even if I don't win this t-shirt, I think as an ER doctor who cooks more than I have time to I should buy it, because I might really need to own it!

From Serious Eats

Threadless T-Shirt Giveaway: Baron VonFunburger's Haunted Castle Cavalcade

The McDonald's soft-serve ice cream cone. I could eat them every day. And back in Spain in the days of the peseta, when it cost 50 pesetas (or roughly 30 cents), I practically did.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I also love the pastry snails made from leftover dough, butter, sugar and cinnamon. I like crust, but not the bottom soggy crust. Usually pick around it and leave it behind. Lately I've been making little tarts and putting just a dab of whatever homemade jam or jelly is around. I use less sugar so the fruit flavor is more pronounced. Good way to clean the refrigerator out of too many jars with just a dab in the bottom. I've also used guava paste and quince paste with good results. I have silicone tart pans and a tart tamper gadget that takes the work out of pressing the dough in place. It really works! Can't live without it now. Here is my dough recipe. It exactly fits two 12 cup tart pans and I whip it up in the food processor. A fast sugar pastry fix!
JAM TARTS
6 tablespoons butter
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 cup unbleached flour
1/4 cup whole wheat pastry flour
1/8 teaspoon salt
Cream butter and sugar. Add yolk and vanilla. Mix well.
Add flours and salt. Mix just to combine.
Pinch off about a tablespoon of dough, roll gently into a ball and press into tart mold.
Fill with a teaspoon of jam or jelly.
Bake at 350 for 9 to 11 minutes. The edges should be very lightly golden.
Cool on rack. Make a pot of tea and try not to devour them all.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I've always put up with the filling to get at that crust! MMM! Snapping off the golden brown crunchy goodness as a prelude of the goodness to come! MMM!

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I also am a "good" crust junkie. When my mother made pies she always had enough scraps left to make what we kids called piewheels. She would roll out the scraps into a rectangle shape, put a layer of butter then brown sugar and sprinkle with nutmeg & cinammon. It was the rolled up on the longer side, edges pinched and cut into little rolls. These were baked until golden brown & bubbly. I cannot make a pie without a few piewheels to snack on while the pies finish baking. Even friends ask me to make them.

From Serious Eats

Finding the French Toast of My Dreams at Jam in Chicago

When my girlfriend and I went to Jam over the summer, we were unimpressed by the food. I ordered the French Toast. The bread had barely been soaked in the egg and was very dry. With the small amount of food served to us, we left hungry and went to Sweet Cakes Bakery next door.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

CRUSTTTTTTTTTTTTTTT!!!!!!!!! Yes! Yes! Yes! Flour, butter, sugar, a pinch of salt, lovingly baked together..........H-E-A-V-E-N ON EARTH! Which is why my 3 favorite baked goods have always been plain scones [from Premier Gourmet here in Buffalo, NY-no one makes them better] shortbread cookies, and my piecrust made only with butter. Ya know, my husband will chow down.....no pun intended..... the innards of one of my fruit or pudding pies and leave the crust. He does it with everyone's pie......disgusting!!! However I usually retrieve the fluted edges of his discard to savor as dessert to my now finished piece!

From Serious Eats

Do You Like Eating Pie Crust By Itself?

This sounds exactly like my Asian family. Everything is "too sweet! too sweet!" We also scrape most of the frosting off cakes. I'm a savory kind of gal, but my favorite sweet pie is when the fruit filling is a bit tart.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I lurve the toasty taste of a nicely browned pie crust and I truly love nutty flavor of the crimped edge. That said, nothing tastes better than a crisp, well-browned crust with a tart-sweet fruit filling. Boysenberries, anyone?

From Serious Eats

Do You Like Eating Pie Crust By Itself?

i could never resist fruit pie filling! But, that being said, i used to make little pie crust cut-out cookies for an old boyfriend. He loved them - they were little, flaky bits of goodness that were covered in cinnamon and sugar. Good alone, with milk, or sprinkled over ice cream... mmmmm :)

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Thank you for participating, and congratulations to our winners:

quack
rebeccadiamond
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Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

My mom would make a dish with country ribs and sauerkraut that was so good! I'm glad I finally learned how to make it.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

One of our favorites would be roasted turkey with dressing, mashed potatoes and gravy, butternut squash, green bean casserole and homemade biscuits.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

I've always loved stew that's cooked all day in the slow cooker paired with a mixed green salad and freshly baked bread.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Our favorite dinner meal is Lasagne, baked potatoes, Caesar Salad, Garlic bread and cherry pie. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

When it gets cool, the husband likes to make turkey chili and I make the honey cornbread. So good!

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Our fav meal is an oven roasted chicken with sides like green beans creamed potatoes and a nice dessert like cheese cake

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Deep fried breaded chicken breasts make with homemade super crunchy breadcrumbs :)

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Cold weather is chili time! Made with fresh tomatoes, chunks of steak and some diced habanero for a little extra kick. A big bowl of chili, caesar salad, and cheddary potato rolls are a truly memorable and satisfying meal.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Mom's homemade shrimp creole night is a big family favorite year-round, followed by Mom's holiday time cookie bake-a-thon. Yum!

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I have ignored fillings before, yes. It is better when you can eat the filling and the crust together but the crust is almost never problematic.

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About marinelm

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Location: Chicago, IL

About: MD with a serious baking problem

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