mnrobb’s Profile

Recent Comments

From A Hamburger Today

Hamburger America: Tessaro's in Pittsburgh, Pennsylvania

George, not sure if you heard, but Kelly Harrington passed away a few weeks ago, following his father in death by a mere few weeks...such a sad loss. Tessaro's is a treasure and I believe Ena will keep it going, but it won't be the same without Kelly.

http://www.post-gazette.com/pg/09133/969631-122.stm

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

this is the first time I have read your writing: I am enchanted--I'm with KimmieD, write a book!

From Recipes

Cooking from the Glossies: Creamed Broccoli with Parmesan

I will also confess to a Boston Market creamed spinach addiction. I actually try to lighten it up, tho, I steam a bag of baby spinach and then mix it with the Boston Market creamed spinach. Tastes just as good and ups the volume, meaning I eat less of the creamy stuff at one sitting, at least that's the theory...

From Serious Eats

Mixed Review: Manischewitz Passover Coffee Cake

Oh, man, I remember helping my mom make those cakes! I always assuned that the "by hand" was because not many people had the luxury of having a mixer that they kept just for Pesach.

See more comments by mnrobb ยป

Recent Posts

mnrobb hasn't written a post yet.

Recent Favorites

mnrobb hasn't favorited a post yet.

Recent Polls

mnrobb hasn't answered any polls yet.

Recent Quizzes

mnrobb hasn't taken any quizzes yet.

Recent Comments | Response to Comments

From A Hamburger Today

Hamburger America: Tessaro's in Pittsburgh, Pennsylvania

George, not sure if you heard, but Kelly Harrington passed away a few weeks ago, following his father in death by a mere few weeks...such a sad loss. Tessaro's is a treasure and I believe Ena will keep it going, but it won't be the same without Kelly.

http://www.post-gazette.com/pg/09133/969631-122.stm

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

this is the first time I have read your writing: I am enchanted--I'm with KimmieD, write a book!

From Recipes

Cooking from the Glossies: Creamed Broccoli with Parmesan

I will also confess to a Boston Market creamed spinach addiction. I actually try to lighten it up, tho, I steam a bag of baby spinach and then mix it with the Boston Market creamed spinach. Tastes just as good and ups the volume, meaning I eat less of the creamy stuff at one sitting, at least that's the theory...

From Serious Eats

Mixed Review: Manischewitz Passover Coffee Cake

Oh, man, I remember helping my mom make those cakes! I always assuned that the "by hand" was because not many people had the luxury of having a mixer that they kept just for Pesach.

From Recipes

Sunday Brunch: Asparagus Egg Salad

I think the concept of slightly crispy asparagus tips with the soft eggs sounds divine. I would definitely try this.

From Serious Eats

Ed Levine's Serious Diet, Week 54: What Kind of a Diet Am I On?

Ed, what it all boils down to is that you are doing it right! You're not on a diet, you are changing your lifestyle in a manner that you can maintain for a lifetime. Diets end, and when they do, people gain the weight back because they don't learn how to modify their behavior without the diet there to tell them what to eat. If more people understood that they could eat the things they love in moderation, there'd be far fewer obese people in the world!

From Serious Eats

Ed Levine's Serious Diet, Week 45: It's Not the Scale's Fault

I have found in the past that when I have a week where I gain but don't really eat more, it's salt and lack of water. Drink a lot of water this week and take it easy on the salt and I bet those two pounds fly right off...

From Serious Eats

Does Your Grocery Store Have You Crying Tears of Joy?

Wegman's is just amazing. That said, the Giant Eagle chain in Pittsburgh is doing a fine job of imititating it with their Market District stores--they aren't AS good as Wegman's but they are darned close...my BF lives in a neighborhood where the Giant Eagle is less than stellar and when we were shopping at my Market District the other day he said "your store has a live jazz band--mine has metal detectors"

From Talk

Thoughts on Babbo?

Lambs Tongue Vinaigrette. YUM!

From Recipes

Essentials: Hamburgers

why does the instruction to put hamburgers on your guests' buns make me giggle?

From Serious Eats

Another Classic Jewish Deli Bites the Dust: Wolfie's Rascal House

Sniff. This place was such a part of my youth - my grandparents were snow-birds and wintered across the street...I'd always hoped to take my daughter there one day but we've not hit Miami yet. My brother just moved there and took his girls to eat there a few months ago. Sad to lose it.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Everything bagel, lox, dilled cream cheese, red onion, capers, and thinly sliced cucumber...OMG..

From Serious Eats

Roasters Do More Than Just Roast

I've used mine (which has a lid) to steam lobsters. Just throw it on two burners with boiling water in the bottom of the roasting pan, toss the bugs on the rack, lid it, and oh, yeah, put a brick on top and cover your ears. :o)

From Serious Eats

Cookbook Giveaway: 'A Twist of the Wrist'

Bottled Ginger Juice. Adds zip to a stir fry, a veg dish, a cocktail...no mess, no peeling, no chopping. And I can't tell the difference...except I don't get the occasional teeny burning hell flake in my mouth.

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena


I'm going to make these tonight with lavender-infused Earl Grey. Smash hit, I hope.

From A Hamburger Today

Hamburger America: Tessaro's in Pittsburgh, Pennsylvania

Those burgers would sure be improved with a side of fries. Alas, no frier. But the home fries are pretty good, and the potato salad is excellent.

The one to get is the Gourmet Burger with dry blue cheese. And a big glass of Penn Pilsner to wash it down.

From A Hamburger Today

Hamburger America: Tessaro's in Pittsburgh, Pennsylvania

What a shame. May Kelly Harrington rest in peace. I love Tessaro's.

From A Hamburger Today

Hamburger America: Tessaro's in Pittsburgh, Pennsylvania

I love Tessaro's. Since moving out of the city and into the suburbs, I don't get to go there nearly enough, but it's comforting to know it's there.

Like joeqboo, I always look at the whole menu, and then always order a burger with creamy blue cheese. And a side of broccoli and cauliflower, so that I can feel somewhat virtuous.

From A Hamburger Today

Hamburger America: Tessaro's in Pittsburgh, Pennsylvania

Aw man, I love Tessaro's. In spite of my best intentions I've never ordered anything there other than the burger. They also have steaks, chicken, fish, ribs, and other stuff and I hear they are all very good too. But I wouldn't know.

And this article doesn't do the burgers justice. I don't think I can either. The crispy char on the surface of the meat is as good as any grilled burger. The greasy juice that soaked into the bun and rand down my chin after the first bite, and the steaky (they use steak trimmings in the blend!) goodness of the meat itself just can't be accurately conveyed. And when served with boiled potatoes and melted butter there is nothing better. Hint: If dump the butter over the potatoes and let the butter soak into the bun that's all the condiment you need. . .

For you non-Pittsburghers it's worth a stop if you're ever in town. The murals of the employees on the wall were done probably 20 years ago and most of the people in them are still there. I hope it keeps the same family feel now that the owner is gone. He was always at the door to seat you and no matter how busy it got (and it's always crowded for dinner) he knew who was next and could pick you out of the crowd when it was your turn. After only our second visit he remembered who we were and was just the nicest guy and always chatted for a few minutes.

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

@Pointy: Unfortunately, I always use the dried verveine, and it's better that way, since I have a really hard time keeping plants alive. Good luck! If you find the solution, let us know...

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

Merci encore, Kerry! I so enjoy your writing and incredible recipes. They seem to be about what I am thinking at this very moment. Amazing.

I have a tiny lemon verbena plant that is doing rather poorly... any suggestions how I can help it along? Sigh....

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

Hi, everyone! I am so thrilled at your reaction to this piece. And as for writing a book, I cannot wait to do it! As soon as (the big if!) it's published, you'll be the first to know. Thank you so much for your comments. I love writing this column, and it just makes me so happy to be able to share something that you actually like!

And as for you Chessmen fans, I am so happy to be among kindred souls. @cookingbooks--You are my new best friend. Does anyone else do that?

@Susquehanna: Verveine pound cake--what a tremendous idea. I make a vanilla lavender pound cake which I'm obsessed with. I'm definitely going to try the verveine in it.

@HeartofGlass: when you put it that way, I guess I was rather an overly moral child! I think I may have made up for it over the "adult" years of closet cooking consumption.

@Cary: Thanks for reading, as always. I think we share the same view that food and memories are these sort of symbiotic human instigators. Working together, the two seem to make life seem so cyclical, as if sense and continuity translate from a cookie at six to a cookie now at twenty-six. And as for magazines, well, I am always happy to write. ;)

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

Wait a second--you ate what, one or two more cookies that you were supposed to, and you were plagued with guilt? You mean there were still cookies left in the package!?! You didn't inhale them all during the night?

You are French ;)

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

That was some of the best food writing I think I've ever read. By the way, I did the same thing, nibbling off the little gold frame and then eating around the figure. Nice work!

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

My mom ate a lot of Chessmen and Bordeaux cookies when she was pregnant with me, and they are my favorite packaged cookies. Love them!

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

Thanks for the recipe! Need to start cooking with lemon verbena more. I love it as a tisane and in pound cake. And I wear it as a scent via Fragonard's Verveine. It's smell enchants me.

From Recipes

French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

If some of the sinking mags (I'm talking to you, BA and Gourmet) had more writing like this, I would still be a subscriber. Thank you

From Recipes

Cooking from the Glossies: Creamed Broccoli with Parmesan

Mashed broccoli just doesn't seem like a good idea -- in order to get it soft enough, you'd have to overcook it. I say stick to spinach.

From Serious Eats

Mixed Review: Manischewitz Passover Coffee Cake

I made this for the first time this year, and I added a generous handful of still-frozen raspberries to the batter. It was delicious and made a great Pesach breakfast. However, it took about 15 minutes longer to cook than the box said, and thankfully I didn't have problems with it flattening out. Even more thankfully, now I can go back to my regularly scheduled rotation of normal baked goods!

From Serious Eats

Mixed Review: Manischewitz Passover Coffee Cake

I thoroughly enjoy the logic behind choosing the Manischewitz brand. And your introduction makes the cake sound MUCH better than I would ever expect a Passover cake to taste.

Hillary
Chew on That

From Serious Eats

Mixed Review: Manischewitz Passover Coffee Cake

I have to admit I really like this mix. My sister makes it for family get-togethers, and it's deliciously dense and decidedly not low-fat. I think she gets her kicks watching us all eat it (she's a personal trainer and wouldn't think of touching it...the jerk.)

From Serious Eats

Mixed Review: Manischewitz Passover Coffee Cake

I have a weakness for this. I'm slightly ashamed of it. Really, any passover dessert in a box.

From Recipes

Sunday Brunch: Asparagus Egg Salad

I just made this - so simple and delicious.

From Recipes

Sunday Brunch: Asparagus Egg Salad

The thought of the soft textured eggs with the slightly crispy asparagus tips is very appealing to me...no soft mushy spears or tips for me thank you! I often saute onion and mushrooms with butter and wine (season w/salt, pepper and bitsy bit of crushed red pepper flakes, cayenne or cajun seasoning)...then add sliced asparagus just for the last minute or two...then toss in my favorite hot pasta and some cheese (parmesan, asiago, romano - or a combo) with a bit of the pasta water...toss in the skillet a bit...mmmmm...Plate it on top of a bed of baby spinich and arugula, top with a really soft poached egg...divine!

From Serious Eats

Another Classic Jewish Deli Bites the Dust: Wolfie's Rascal House

I'm another serious eater who has fond childhood memories of this fine old restaurant. My parents took us to Miami from our home in Tampa twice that I recall, and eating at Rascal's was a high point of both trips. The first time I filled up on the most delicious breads I had ever eaten. The second time I was a little smarter and managed to down over half of a huge helping of stuffed cabbage the like of which I have never had a repeat. I actually found out just now about the restaurant's demise searching for their stuffed cabbage recipe. Now I'm really feeling down. Think I'll go cook something Jewish...

From Serious Eats

Ed Levine's Serious Diet, Week 54: What Kind of a Diet Am I On?

I know a lot of commenters have said it already, but what you're doing is RIGHT. The basic premise behind ALL "diets" is that people are eating less calories than they need. For some people this might mean eating more vegetables and less meat, or replacing full-fat products with low-fat products, but if just cutting the portion size is something you can do, then stick to it!

I also agree with the commenters that say you should view this as a change in lifestyle, as opposed to a "diet", because otherwise you might gain all the weight back... and then some!

Keep up the good work - you're an inspiration!

From Serious Eats

Ed Levine's Serious Diet, Week 54: What Kind of a Diet Am I On?

Ed, this is what skinny people do naturally. We often eat whatever we want but don't eat as much of it (at least not all of the time) as many others.

The only thing I would caution you against is viewing what you are doing as a diet. If you treat it as something that will come to an end so that you can go back to your previous way of eating, you will still fail. Once or twice I thought I should stop indulging in whatever I wanted when I would go through a period that was clearly not going to be kind to my waistline. I would always eat more trying to satisfy myself than if I had just eaten what I wanted in the first place.

I'll admit that I'm lucky and my body tends to stop wanting fat, carb and calorie laden foods after a certain point of indulgence. However, this doesn't mean that I don't eat way more than 2,000 calories some days with most of those calories doing nothing to meet my nutritional requirements. I just don't worry about it and know that I'll probably have several days when I'm really good that balance it out. My weight has been stable since high school eating this way.

Granted, if I had your job, it might not work as well. :)

Recent Posts

mnrobb hasn't written a post yet.

Recent Favorites

mnrobb hasn't favorited a post yet.

Polls

mnrobb hasn't answered any polls yet.

Quizzes

mnrobb hasn't taken any quizzes yet.

About mnrobb

Website:

Location:

About:

Favorite foods:

Last bite on earth: