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bison tongue question

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Meat Lite: Black Bean and Cashew Chicken Chili

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Gourmet Today'

My mom gave me a small cookbook of Indian recipes. I can't say I've ever used it. When I want to make Indian food, I usually just bug her for her recipes instead.

From Serious Eats

Cook the Book: 'Dishing Up Vermont'

Well, for "I wish it were a real state" DC, I'm going to have to go with the half-smoke.

From Recipes

Healthy & Delicious: Avocado and Corn Salsa

I don't think the poster was suggesting that salsas generally aren't vegan, or that meat eaters don't like vegetables. I think the post itself, and the reactions to it, highlight that a variety of things we all can love fall into the category of vegan. There are many who post on this website who seem to associate vegan food with mock meat dishes, or plates of steamed veggies only for dinner. But that's not the case. I grew up in a household where a number of the main dishes we ate regularly were vegan by default, as I had a vegetarian South Indian mother. They were all traditional dishes, and no one thought of them as vegan, but they were, and they were delicious.

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

It really depends on my mood. Sometimes I'll make myself something nice, and enjoy cooking just for me. Other times I will make tuna salad or a frozen pizza (I not so secretly love frozen pizza) and call it a day.

From Talk

bison tongue question

made it saturday, and it turned out great!

From Serious Eats

Do You Eat or Email First?

I don't eat until work, but then again, I don't check my email until work either. My morning are spent running around getting ready and packing a lunch. I'll do get on the internet before I leave, but just to check the weather.

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

Hard to pick! I think I will go with channa masala, with cauliflower added to it.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

I wish I could! I'm Indian, and have been eating Indian food for as long as I can remember.

From Serious Eats

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

Biggest disaster? The time I mistakenly wrote the proportions for a recipe for cornbread down so incorrectly that I ended up making a batch of bread that overflowed in the oven and caused all sorts of smoke, burning, and fire alarm beeping. Cleaning that up once the burned bits stuck to the oven had cooled down was not fun. :)

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

backyard grill, soft white bun, ground beef, onion, tomato, bbq sauce, and cheddar.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

A simple marinara made with red wine, and some fusilli.

From Serious Eats: New York

Win Tickets to the Hot Dog Hootenanny

The half smoke, but this may be because I live only a few blocks from Ben's. :)

From Serious Eats

Cook the Book: 'Tacos'

Fish tacos from a little place in Berkeley, CA.

From Serious Eats

Served: Why Tipping Makes Everyone Uncomfortable

@ semarr, I was wondering the exact same thing.

I once was out with a group of friends, and when the bill came, we miscounted the amount of money we placed in the bill for payment. So when we thought we were leaving $120 on a $100 bill, we accidentally left only $106. Instead of asking if service had been ok (it had been fine) or if the amount we left was our intention (it was not), the manager on duty came over to our table, assumed we were a bunch of cheap students, and told us rudely that we tipped too little and were never to come back.

I would have MUCH preferred to be approached as Hannah did her customers. Our server had done a fine job at our table, and we would gladly and immediately have rectified the situation should he have brought it to our attention the way Hannah did. And we would have gone back to the place in the future.

And while we did fix it and leave $120 in the end (on the assumption that it's not the server's fault that the manager was an ass), I will not be visiting that place again.

From Serious Eats

Cook the Book: 'Real Cajun'

My dad's experiments with Maggie noodles.

From Talk

Good eats in DC?

The area right around the GW campus isn't really known for its abundance of cheap food, unless you're looking to eat at Au Bon Pain or in the student center. There are a few places, though. Thai Plaze on Pennsylvania Ave is pretty good and affordable. Tonic makes some yummy chicken wings.

That said, northwest DC is not a large area, and the metro makes getting around even easier if you want to venture away from campus to eat. I second KarynMC on the Ethiopian. (I'm partial to Dukem on U Street myself). There's also Pizzeria Paradiso (Dupont Circle), and I've heard good things about Malaysia Kopitiam (close to Dupont Circle).

@KarynMC- Did you mean Asylum for the place in Adams Morgan?

From Serious Eats

Cook the Book: 'Urban Italian'

We make aglio olio peperoncino, but add all sorts of fresh hot peppers, in fairly large quantities, to the dish.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner intheyearofthepig, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The cranberry currant champagne sauce intrigued me too!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pioneer Woman's Sweet Potatoes

Sound like an excellent alternative to the standard mashed potatoes.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The cranberry sauce with champagne and currants. I just bought some currants for another recipe that I've decided not to do.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Roasted brined turkey and the brussel sprouts with bacon.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

brussels sprouts with bacon...or the pumpkin pie brulee...or the walnut and maple stuffing...all sound great!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Honey-Brined and Smoked Turkey
Smoked turkey is a huge favorite of mine! Last week we made smoked turkey legs for our weekly BBQ soaked the hickory chips in beer and then finished off with a glaze of bbq sauce. A grill does just fine for a smoker, gas or charcoal.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Shepherd's Pie, Thanksgiv-ified is my favorite Thanksgiving leftover recipe. Good way to use up almost every leftover!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

i just tried the butternut squash bisque, it will be on the thanksgiving menu this year.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm going to have to try the recipe buttermilk biscuits with green onion, black pepper and sea salt.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I decided to give a recipe a test run before Thanksgiving, so I made the corn bread dressing with pecans and bacon last night and prepared it with chicken.

Delicious! This one is definitely going on the table Thanksgiving day.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin Walnut Cranberry Quickbread - so many of my favorite things!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Honey brined and smoked turkey looks so good! That I don't have to use the oven, and can relax while it smokes... oh yeah!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm extremely curious about Mark Bittman's 45 minute roast turkey....hmmm...might have to try that!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Corn Bread Dressing with Pecans and Bacon is a definite must for a Southern Thanksgiving! There are going to be cornbread, bacon and pecans anyways...

From Serious Eats

Win a Free Organic D'Artagnan Turkey

My wife will make the pumpkin brulee and I will eat it!!

Recent Posts

From Talk

bison tongue question

Recent Favorites

From Recipes

Meat Lite: Black Bean and Cashew Chicken Chili

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