Get to Know a Serious Eater.

myrnie_twin's Profile

Website:

Location:

About:

Favorite foods:

Last bite on earth:

The Ten Most Recent Comments By myrnie_twin

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts

Oh, we'll have to try this! We've been using 101 Cookbooks recipe, which is similar in preparation but adds Parmesan cheese. Yummy!

myrnie_twin at 5:13PM on 05/13/08

From Required Eating

Grocery Ninja: Dulce de Membrillo

My husband introduced me to guava pasta when we met- he ate a lot of it in Brazil with queso fresco. They call it Romeo and Juliet, the two go together so well! Yummy!

myrnie_twin at 12:46PM on 04/28/08

From Required Eating

Cook the Book: The River Cottage Cookbook

This year we have figs, blackberries, italian prunes, red huckleberries, zucchini, heirloom tomatoes, mint, basil, chives, parsley, and sunflowers. And if I could, I'd have a meyer lemon tree in the sunny spot near my family room, and climbing melons on the trellis outside the master window.

myrnie_twin at 3:11PM on 04/16/08

From Required Eating

Cook the Book: Nigella Express

Plan each dinner to "feed" into the next. Tonight's rotisserie chicken becomes tomorrow's chicken stew, which becomes the next night's chicken pot pie.

myrnie_twin at 9:50PM on 03/27/08

From Required Eating

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Brazil- to see what my husband ate for 2 years
Alabama- to be back with my family
Italy- to see what pasta could taste like, done right.

myrnie_twin at 3:38PM on 03/22/08

From Recipes

Eating for Two: How Do You Love Sardines, Tell Me All the Ways

You're absolutely right, it's SO confusing trying to figure out how much and what kind of fish to eat. Salmon is safe sometimes, is the skin?

I like them on saltines, but I've never tried it with mustard. I'm interested in those sardines packed in tomato sauce!

myrnie_twin at 4:49PM on 03/18/08

From Required Eating

Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'

I actually really like plain matzo crackers- weird, eh? I'll have to look up this book and expand!

myrnie_twin at 4:47PM on 03/18/08

From Eating Out

Dining in Portugal: Piling on the Not-So-Freebies

Thanks for explaining this! My sister and I couldn't figure out what was going on, either.

myrnie_twin at 12:53PM on 03/10/08

Responses to Comments by myrnie_twin

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts

I roast mine in a hot oven also, but I'd love to try the addition of balsamic. I will definitely make this. A sprinkle of parm at the end can only add to the goodness!

PerkyMac at 10:41AM on 05/16/08

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts

I have to agree with KashaKnish and I too never use a cast iron skillet. But, what i do is, mix baby carrots with the brussel sprouts in a big bowl, with olive oil, coarse ground salt and fresh ground pepper, lay them on a cookie sheet or in a baking dish and roast them at 400° for 30-35 minutes. The carrot turn out so sweet and the brussel sprouts are just yummy!!!

susitee at 8:50PM on 05/15/08

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts


This recipe didn't do anything for me. Maybe because I didn't use a cast-iron skillet? In any case, it wasn't any better than my usual (easier) method of cut sprouts in half, toss with olive oil, sprinkle with salt, and roast at whatever temp the main dish calls for, stirring occasionally, until tender.

KashaKnish at 8:35AM on 05/15/08

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts

I loooove brussels sprouts! I saw some nice ones in whole foods the other day, and this recipe is reason enough to get some.

butterface at 10:42PM on 05/14/08

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts

I will try this tonight, as well. My husbands claims to be a die-hard sprout hater ... we'll see! Thanks.

alpurv at 12:41PM on 05/14/08

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts

Completely inspiring! Making this for dinner tonight. Thanks!

VioletCrumble at 12:16PM on 05/14/08

From Recipes

Eating for Two: How Do You Love Sardines, Tell Me All the Ways

guess what I make a living out of them. I do product development for a certain brand in asia. But eversince I started working on it, I stopped eating them at home. C'mon give me a break, they're everywhere at work. =) I want to eat something else. lol.

I'm not sure if you're familiar with fried sardines but they're great on toasts and on rice as well. One can eat it right off the can or bottle (yes, there are bottled sardines). But for the tomoto sauce based sardines, I'd rather heat them first and add some lemon or a bit of soy sauce.

jobelle at 11:34PM on 05/06/08

From Required Eating

Grocery Ninja: Dulce de Membrillo

My family used to eat something similar - guava paste with manchego cheese on a saltine. Delish!

jlbrach at 10:01AM on 04/29/08

From Required Eating

Grocery Ninja: Dulce de Membrillo

cybele: I'm new to Arcor, but the only two ingredients listed for the membrillo are quince and corn syrup -- not much to go wrong there =p
I'm sure the Whole Foods version will taste even better though, especially if it uses real sugar...

onedaylingers at 9:15PM on 04/28/08

From Required Eating

Grocery Ninja: Dulce de Membrillo

I've been alternating between fig jam and meyer lemon marmalade (from Charles Chocolates) lately with my cheese. I keep seeing Quince Paste at Whole Foods & the cheese shops. (I'm encouraged to hear that Arcor makes something that's good to eat, I haven't found any of their candy particularly worthy.)

cybele at 5:40PM on 04/28/08