Commenter

mepolo

Cubicle dweller who is obsessed with food.....married to a man who could care less about food, but loves & tolerates me anyway. Luckily I trained my daughter right! ;-)

  • Location: Angola, NY (near Buffalo)
  • Favorite foods: See my last bite on earth.... :-)
  • Last bite on earth: Delmonico steak - grilled rare with just a touch of salt & pepper. Garlic roasted russet potatoes - nice & crispy on the outside, soft & creamy on the inside! The best vanilla ice cream in the world to finish.

Latest Comments

Buffalo Chicken Sausages

Very nice! I add a bit of chopped celery & crumbled blue cheese to my wing sausages...you could also serve the sausages w/a celery relish & blue cheese dressing to get the whole experience :)

Keep butter melted...without heat...

Are you talking about a wing sauce? I'd experiment with mixing the butter with your other ingredients to see if it did indeed react the way you wanted it to. If not, there are liquid 'butters' you can buy but the taste is not the same. You could also experiment with mixing the butter with mild oils as others have suggested to keep it liquid. Grab a bottle of wing sauce currently sold on the shelf & check out their ingredients

A Pizza My Mind: In Defense of Buffalo Chicken Pizza

Been awhile since I've commented, ironically when I checked my account, the last comment I made last April was about chicken wing pizza. I'm from the Buffalo area, we don't call it Buffalo wing pizza around here. The formula is simple...base of blue cheese (in lieu of sauce), chicken (around here most places use chicken fingers), chopped celery (can't have chicken wing pizza without the celery!), mozz cheese to hold it all together. Additional blue cheese on the side for dipping always welcome! :)

Chain Reaction: Buffalo Chicken Pizza from Papa John's

I'm w/D....the chicken has to be dripping Franks...then all you need is a blue cheese base, the chicken, some chopped celery & mozz cheese to finish. I always laugh when I read 'Buffalo Chicken'....I'm from B-Lo....we just call them wings here. The pizza places around here have had Chicken Wing pizza for years.

Cook the Book: 'Guy Fieri Food'

stuffed hot banana peppers with italian sausage & lots of gooey cheese!

Sugar Rush: Custard and Pumpkin Yogurt by White Cow Dairy

Yay! White Cow dairy is one of my favorite indulgences! I love their custard & Patrick always makes some great seasonal flavors of yogurt. Im fortunate enough to live in WNY...so it's easy to find up here. :-)

Poll: How Picky Are You About Coffee?

I buy beans from a local roaster as well...I love their dark Guatamalan. I grind them myself in a standard grinder right now...I prefer a coarse grind to a fine grind for my press. I make my own coffee at home in the am too...drinking it w/Splenda & 1/2 & 1/2.
On the road my coffee of choice is Tim Hortons.

The Food Lab: The Best Roasted Sweet Potatoes

I tried the recipe too...the par boiling step wasn't a big deal since you just put the pot aside & let it sit til you were ready for it. I guess I'll have to try doing them without par boiling too so I can compare for myself.
they were wonderful though...perfectly roasted & very sweet!
I also did a candied yam dish...2 parts apple cider to 1 part maple syrup heated in a pan w/1/2 stick butter, cloves & cinnamon. Pour that over cut & boiled yams, top with those lovely marshmallows & bake til everything is gooey & bubbling. My family won't let me get away w/not making those! lol

Happy Thanksgiving, Serious Eaters

Happy Thanksgiving to you all....hope it was wonderful!

Storing knives...What's your preference and why?

I have a block that came with my Cutco knives. I currently have it hanging to free up counter space.

Spice Hunting: Dill Seed

My mother has been making dill potatoes as long as I can remember....she peels & cubes potatoes then tosses them w/dill seeds & tops them w/butter. They are baked in a covered casserole dish @ 375 for about 45 minutes. When I make these I add some garlic & remove the cover for the last 15 minutes to allow the potatoes to brown.
Love dill seed...it is a versatile and overlooked spice.

Win a Free Organic D'Artagnan Turkey

brussel sprouts & sweet potatoes..just not mixed together!

Win a Free Organic D'Artagnan Turkey

roasted sweet potatoes...I"m making those & par boiling this year too...thanks!

Win a Free Organic D'Artagnan Turkey

I'm loving the brussel sprouts recipe too!

Who else hates how holidays take over food websites/magazines?

@BerkelMan - regarding the library...I often grab new cookbooks from the library to 'test' them out & decide if I want to buy them....it's a great way to add to the recipe collection without spending a lot of $$.

Simply Cornbread

As noted in a couple of the comments, cornbread is not a strictly southern thing...it's been eaten up north for as long as the Pilgrams met the Indians...lol!
We do like it sweeter in the North...maple syrup is a favorite sweetener up here. Personally I'm going to try this recipe for Thanksgiving as well.

Cook the Book: 'Bobby Flay's Throwdown!'

I second the sausage...in casing...smoked!

Boston Market Gets A Fast Casual Makeover

Sometimes I wish there was a 'like' button for comments in here, because @seriousb I would do that for your comment.
Instead of feeling sorry for the older people eating alone, why not ask them if they would like company? They would probably welcome the chance to have a meal with another person!
For some they may not know how to cook or have the energy to cook for themselves. A trip to BM for some fairly nourishing food is probably better than Mickey D's or for that matter some of the frozen dinners that are out there.

Low to No Sugar Desserts

I don't know about all parts of the Mediterranean, but my grandfather came over from Sicily & he often ate cheese for dessert w/a piece of fruit. Sorry...didn't know it was a touristy thing where you are.
I'd also agree w/AnnieNT...perhaps just a small piece of a dessert, bite size or mini desserts would work?

Low to No Sugar Desserts

Stevia isn't an artificial sweetener...it's natural.
I agree w/sheri1970 - go Mediterranean & serve fruit & cheese for dessert.
I've found some success w/Splenda if you are open to artificial sweeteners...they have blends that are 1/2 sugar & 1/2 Splenda. I have to watch my sugar too, but I focus on counting carbs & try to stay within certain carb restraints rather than use artificial sweeteners.

Thanksgiving side dish talk

@k_d - my older brother had a melt down one Thanksgiving because I didn't serve him the 'traditional' Thanksgiving dinner that he's been eating every year of his entire life....I made au gratin sweet potatoes instead of the candied yam casserole w/marshmallows. To this day we don't let him live it down!
I'm not cooking Thanksgiving this year. I'll be making whatever my sister requests I bring to her house.
All these ideas are making me hungry though...they all sound great!

Gadgets: Martha Stewart's Pie Gate

@marztec - after you cut the pie you put the pie gate down in front of the cut slices so the filling stays in place. It also helps to keep the filling 'fresh'. When you're not using it, it folds in half & takes up very little storage room. I use it when I make pies because there are only 2 of us in the house so we don't finish the pie right away. As @bobcatsteph3 pointed out, it also keeps the plastic wrap from sticking to the pie.

Electric stove cooking

@seriousb - you are right...I love the pull out cooktop! I don't know why it never caught on either. Obviously we couldn't have that feature in our gas stoves...but I've never seen it before on another electric stove.
I can't wait to get back to the house & try out some of the tips you all have given me. For the most part the pans I'll be taking up there are pans that are in our camping gear...old pans that have since been upgraded at home...so I have all different sizes & thicknesses. I'm sure I'll be carting up a few pans from home depending on what I'm planning different times we're up there, I think I'll always bring a cast iron to test that out too though.

Gadgets: Martha Stewart's Pie Gate

Pie gates have been around forever...isn't something Martha Stewart invented. I have a Pampered Chef one that I've been using for years, and I remember my mom having one many years ago as well.
True...another gadget...but if you bake pies a lot & they don't get eaten in one sitting they are handy to have!

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