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The Ten Most Recent Comments By pthom

From Recipes

Dinner Tonight: Spicy Southwest Mussels

"balwed over???" You expected someone to cry over you?

From Required Eating

Udon Noodle Shop for Gluttonous Eaters

to me, there is something seriously WRONG about eating contests, biggest-this, biggest-that.

sounds silly, but i have a reverential feeling toward food and the workers that produce it.

i feel bad when i have to throw out food. it seems disrespectful.

From Recipes

Dinner Tonight: Spaghetti Squash With Butter

Roasted/toasted squash seeds are yummy! I feel a pang when I see instructions to "discard" the seeds!

Rinse off the squash...dry on paper towels...toss with a tiny bit of olive oil & salt...toast 'em...munch & crunch!!

Responses to Comments by pthom

From Recipes

Dinner Tonight: Spicy Southwest Mussels

Do they even have mussels in the southwest?

This still sounds delicious.

From Required Eating

Udon Noodle Shop for Gluttonous Eaters

16 Japanese noodle portions=equivalent to one American portion. Bring it on!

From Required Eating

Udon Noodle Shop for Gluttonous Eaters

Hey!

Unnecessarily large portions are OUR thing, get your own terrible food idea Japan.

From Recipes

Dinner Tonight: Spaghetti Squash With Butter

Erratum: "preceded" vs. "precluded". In concession, I conclude.

From Recipes

Dinner Tonight: Spaghetti Squash With Butter


Clearly I need to get on this bandwagon. Yum.

From Recipes

Dinner Tonight: Spaghetti Squash With Butter

Plain w butter or treated as if it were pasta, spaghetti squash does nothing for me. However, Deborah Madison advocates tossing the prepared strands w sautéed mushrooms and baking the mixture w cream, butter and grated Parmesan cheese until the top is golden and cream absorbed. Perfect side dish or centerpiece for a vegetarian meal if precluded by a hearty bean soup and accompanied by a salad of bitter greens and slivers of fennel.

From Recipes

Dinner Tonight: Spaghetti Squash With Butter

We love spaghetti squash in several different varieties. My favorite is during the summer, I slow roast it on the bbq...drizzled with olive oil in a foil-topped pan with about a quarter inch of water. When it is fork tender, I take it out of the pan and place it, cut side down, on the grill for about 4-6 minutes. It gets slightly caramelized and achieves an amazing, slightly smoky flavor. We like to top it with either a little cracked pepper and parmesan or a couple of spoonfuls of pesto. The sage butter sounds fantastic, as well.

We also love it oven-roasted with marinara. It is incredibly versatile and we have even done it sweet with some raisins and brown sugar. We always take the seeds out first and like others, really like the roasted seeds. Enjoy!!