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From Talk

oatmeal

"it puts the oatmeal on its skin or else it gets the hose again"
lol!!! Sloppy, you are bad!

From Talk

What are you cooking for Rosh Hashanah?

i finally figured out my Rosh Hashanah menu:

Challah w/raisins
matzah ball soup
Turkey breast stuffed with onions, figs and apricots
Honey glazed sweet potatoes and carrots with pineapple
some kinda green bean side dish
apple cake for dessert

From Serious Eats

Gadgets: Fire Wire Flexible Grilling Skewers

i just realized you could use a sterilized coat hanger with the same effect.

From Serious Eats

Standing Room Only: Bari Foods

arrghh, i wish i'd read about this before my trip to Chicago last week!! and I was right off Grand st too.

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Recent Posts

From Talk

what to do with Grappa?

From Talk

"dinner" vs "supper"

From Talk

Trying to use less butter

From Talk

Serious Passover Eats

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Recent Comments | Response to Comments

From Talk

oatmeal

"it puts the oatmeal on its skin or else it gets the hose again"
lol!!! Sloppy, you are bad!

From Talk

What are you cooking for Rosh Hashanah?

i finally figured out my Rosh Hashanah menu:

Challah w/raisins
matzah ball soup
Turkey breast stuffed with onions, figs and apricots
Honey glazed sweet potatoes and carrots with pineapple
some kinda green bean side dish
apple cake for dessert

From Serious Eats

Gadgets: Fire Wire Flexible Grilling Skewers

i just realized you could use a sterilized coat hanger with the same effect.

From Serious Eats

Standing Room Only: Bari Foods

arrghh, i wish i'd read about this before my trip to Chicago last week!! and I was right off Grand st too.

From Talk

I eat ______ out of the tin/jar/bottle...

peanut butter and kalamata olives. but not together, that would be nasty.

From Serious Eats

'What We Eat When We Eat Alone'

i work late two nights a week, so i'm on my own for dinner when i get home around 8:30 and the family has already eaten something "normal".

dinner on those nights is usually eggs fried up with whatever veggies are in the fridge that need to be eaten, ramen, tuna melts, pasta with some butter & cheese, dry cereal, or whatever leftovers are in the fridge.

my solo meals are usually comfort food that anyone else would find really boring. you know, your guilty pleasures that you don't want to admit to the person you're dining with.

From Serious Eats

Video: The Ross Sisters Sing About Solid Potato Salad

yes, a bit freakish to watch.

i looked up Ross Sisters on Wiki, and they had about 3 sentences about them. anyone know where i can learn more about them? contortionism is one of those train wreck things for me - major ick factor, but i can't turn away and i want to learn more!

From Talk

Cookout Etiquette

i'm with smallblondmom too, and sounds like i had a similar experience. when i was in college, all parties/bbq/ cookouts were pot lucks, all the time. the host provided the house, the grill, some booze, some meats, some snacks, and everyone brought something, because we were all poor college kids. not enough chairs? we sat on the floor. we were in college, it was cool. it was all about hanging with friends, not about who provided what for the grill.

now that i'm a grown up, i know how much work going into planning and hosting a party, so i always offer to bring something, or if no additional food is wanted, i'll offer to come by the day before to help clean, prepare, whatever.

in defense of people who do make specific requests of their guests, i am guilty of asking people to bring chairs. we have a very small apartment and only 3 chairs. when we hae dinner parties, we move all the furniture, and can seat 8. so i have asked that friends bring a chair.

From Recipes

French in a Flash: Pistoued Lamb Brochettes with Bay Leaves and Seared Olives

oh Kerry, i just love your posts! how your passion for food is intimately intertwined with your passion for life and the wonderful tidbits of your childhood. i don't know a lick a french, and i'm average cook, but you make me want to drop everything and go to France and sign up for any cooking school that will have me.

you should be coaching those lame Next Food Network Star people on how to tell a story about what they are making.

From Talk

Mmmm...Non-Breakfast Food Breakfast

the first meal of the day for me is nearly always leftovers that are in the fridge from last night's dinner. if i'm on my own for dinner (no point in cooking up a ton of food for the house), i'll make bacon, fried eggs, and toast.

From Serious Eats

Cute, Morbid Sushi Figures

i just saved that photo as my background image.

From Talk

dolmas (stuffed grape leaves) recipe?

the recipe i've used is pretty similar to Yankeesgals, but i add a few tablespoons of dried currents or dried cranberries to the rice mixture. it gives the stuffed leaves a nice shot of sweetness. a little spritz of lemon juice right before eating them makes them ever tastier!

i made stuffed grape leaves once for a party, and everyeone else thought they were too weird to eat, so over the course of a few days i ate about 60 stuffed grape leaves. OMG were they good!! but my tummy thought it was too much.

From Talk

greek / turkish coffee

turkish coffee is the best. i mail order it and make it at home.

Now i gotta find me a southern michigan/chicago turkish coffee place. ann arbor? chicago? dearborn?

From Talk

Restaurant Naming Problems

sounds like your going to be spending more energy than the typical restaurant owner on greening/locavoring your place. that is something you really, really, really need to brag about, or you will just be another neighborhood joint. i suggest a name that reflects your green/locavore/local sourcing/small carbon footprints, that way customers ask about the name and employees have an easy opening to talk up the social green-ness of the place.

earth
the local
farmers market
sprout
footprints
enter-your-name-here farmer's market restaurant


From Serious Eats

Threadless T-Shirt Giveaway: Baron VonFunburger's Haunted Castle Cavalcade

omg gimme some french fries!! hot and greasy and crispy and heavenly french fry-ee!

From Talk

Not Worth the Trouble?

i buy canned pumpkin and frozen spinach. it's just not worth it for me to process a stupid pumpkin.

From Talk

Ugly Organic

i need that happy medium between scary Stepford perfect Walmart produce and organic crunchy granola produce.

I recently visited a locavore organic farmers market, there were about 8 vendors. most of the vegetables/greens i didn't recognize, and when i vendor convinced me to buy some weedy looking greens they were absolutely filthy.

don't get me wrong, i don't mind washing my stuff at home. i'm going to do that anyways, regardless of how clean the veggies/greens are. but it doesn't hurt your marketing to leave some of the dirt at the farm.

From Talk

Nutrition Info for recipes

HeartofGlass - i like that caloriecount about site, and i put a bunch of recipes on there from my blog and it gave them all failing grades. :(

From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

I love the one armed man's booth in the corner at the Bank Street Market in Kalamazoo. Him and his wife look to be in their mid 70's, and they have more energy than vendors a third their age. The one armed man isn't going to let a prosthetic arm get his way of doing anything, including running out of eggs before i get there.

From Serious Eats

Dinner Tonight: Pork Schnitzel

pork

and

schnitzel.

those are the two most beautiful words in the english language.

From Serious Eats

Good Morning and Happy Friday!

yes, what's with the weird photoshoppy hand and oddly lumpy elbow?

other than that, super cute!

From Talk

SE'er Food Blogs

www.economybites.tv its a blog and a cooking show! You'll LOVE it!

From Talk

SE'er Food Blogs

Why not - my blog is Tamarind and Thyme: http://tamarindandthyme.wordpress.com and I'm based in London.

From Talk

Lard in NYC pizza dough

Lard was first used in pizza by Romans and is far superior than olive oil for baking in every way but one. It nearly never burns and is sweeter (as it is pork fat) and will maker a crisper crust(sorry that's just chemistry it's burning point is higher). But it is a heart attack waiting to happen so most NY pizza no longer uses it. And you can use it in any soda based recipe instead of olive oil not just yeast. So no pork lard can be used in any pizza Recipe as it is the Original ingredient NOT OLIVE OIL but it is as unhealth as it is great tasting. So you can use it in a soda recipe or a yeast. So sorry it is better tasting and was the original ingredient but is no longer used in most NY Pizza. My mom used to make a soda based crust with over a cup of lard in it and it was Heaven and would get you there to.

Here a old time Authentic pizza recipy as the romans used thow it is yeast based you could substitute 2 tsp. baking powder for the yeast .

http://www.bigoven.com/40005-Black-Pepper-Lard-Pizza-Dough-recipe.html

and here one for original NY pizza

http://www.fogazzo.com/html/pizza_dough.html
read on that page
Fogazzo’s Basic Italian Pizza Dough Recipe

From Talk

SE'er Food Blogs

It is great to see and meet some new cooking faces.

My wife and my blog is Cocina Savant at http://cocinasavant.blogspot.com/.

From Talk

SE'er Food Blogs

What a fun thread! Mine's still in its infancy, and most of it links right back to stuff I like on SE, but here it is: http://neverturndownacupcake.blogspot.com

From Talk

SE'er Food Blogs

I've been writing Croque-Camille: Food adventures in Paris for a little over a year and a half, and I just started a mini-blog called Seasonal Market Menus, which is all about cooking from my CSA share.

http://croquecamille.wordpress.com
http://seasonalmarketmenus.wordpress.com

From Talk

SE'er Food Blogs

I write about the DC-Metro area's restaurants and also my almost-daily bentos and recipes @ discojing.com

From Talk

SE'er Food Blogs

there are a lot of great blogs here - i subscribe to a few already. i am not surprised they are SE readers.

i started both of my blogs last april. they are about pickling & jamming and also local, seasonal, and organic eating.

http://www.tigressinapickle.blogspot.com
http://www.tigressinajam.blogspot.com

have a look!

From Talk

SE'er Food Blogs

Here I chronicle the rolicking ride that is my relationship with food! (And family, with some book reviews thrown in)

http://thesugarfiend.blogspot.com/

Look, all of us want more blog traffic, and there is no way we can read all of our collective blogs, but we should really make an effort to check out at least other 5 SE's blogs if we post our own in this thread --after all, not fair to 'shill' if you don't help others out!

From Talk

SE'er Food Blogs

Updated daily, emphasis on eating in Southeast Asia, but also extending into enjoying the finer things in life. Accidental Epicurean - http://accidentalepicurean.com

Paul

From Talk

SE'er Food Blogs

I post my neurotic food adventures at www.postmodernfeeding.blogspot.com

From Talk

SE'er Food Blogs

My blog is unvegan.com and I write about eating without vegetables. It's pretty funny, so check it out!

From Talk

SE'er Food Blogs

Hi, my blog is at http://soupbelly.com and I blog whatever I feel like cooking that day. I have a background in photography so my site focuses on that as well. Please check it out!

From Talk

SE'er Food Blogs

My food blog is at http://www.simplecomfortfood.com and I tend to focus on easy, family style comfort food with somewhat of an ethnic focus.

From Talk

SE'er Food Blogs

So wonderful to have so many fellow writers! I actually have two blogs to share. One is my personal blog: www.thedilettantista.wordpress.com which covers, well, EVERYTHING, cooking, restaurants, movies, etc. I started it this summer when I was living in New York City for an internship, so it is especially heavy on NYC eating.

I am also a contributing writer to Carpe Durham, a food blog that focuses on eating in Durham, North Carolina. The blog was started a few years ago by Duke law students, and I am a newer writer. The blog is a great source if you live in the Triangle area!

http://carpedurham.com/

From Talk

SE'er Food Blogs

@Madelyn -- KarmaFreeCooking is one of my favorite blogs! I love it. Thank you so much for all the hard work you put into it.

While I'm at it, I'd like to take this opportunity to thank each and every one of you food bloggers. The time, effort, and enthusiasm you all put into your blogs delights, entertains, and educates the rest of us.

Thank you all!

From Talk

SE'er Food Blogs

Err... Mine is part food, part life, so enjoy it... or don't, heh.

[Non] Adventures of an Amateur

From Talk

SE'er Food Blogs

Finally de-lurking to add mine to the list!

Itinerant Foodies

From Talk

SE'er Food Blogs

Just started getting more serious about this a few months ago and I find it's addictive and super fun!

http://www.tinyurbankitchen.com/

From Talk

SE'er Food Blogs

Hope it's not too late to jump on the bandwagon...Las Vegas Food Adventures http://lasvegasfoodadventures.wordpress.com/

From Talk

What is the best meal you have ever had?

Reviving the thread...before she got feeble, my mom fixed a "typical" dinner one night...green beans cooked with streak 'o lean, corn on the cob, sliced fresh homegrown tomatoes and cucumber, homegrown cantalope...there may have been some "fried cabbage" (grated cabbage cooked in an iron skillet with butter, salt, pepper, a pinch of sugar and a bit of water), fried potatoes, cornbread. A po' folks' supper since it had no meat. And lots of love...I miss mama.

From Talk

oatmeal

yup, eat a bowl of OM in the AM and you won't be foraging around all day.... i've been having PBJ in the AM and i'm very satisfied.....

my favorite oatmeal additions are bananas, any kind of berries, sliced apples, pears ... most any fruit - dried or fresh, then you don't want so much sweetener. maple syrup and agave do it for me. nuts work, too.

Recent Posts

From Talk

what to do with Grappa?

From Talk

"dinner" vs "supper"

From Talk

Trying to use less butter

From Talk

Serious Passover Eats

From Talk

burnt parchment paper

From Talk

Good mix-ins for cous-cous?

From Talk

Getting toppings to stick to Focaccia Bread

From Talk

Pumpkin Pie won't firm up!

From Talk

Dinner spots near Navy Pier in Chicago?

From Talk

Hot Weather Food Ideas

From Talk

Herbs gone wild!

From Talk

Farmer's Market

From Talk

Kitchen Garden

From Talk

Success with Meringue!

From Talk

original Iron Chef, or Iron Chef America?

From Talk

Tips on steaming fish?

From Talk

Asking for "odd" amounts

From Talk

looking for some non-chickpea chickpea recipes

From Talk

Crediting recipes on a food blog?

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About redhead

Website: http://www.read-eat-rinse-repeat.blogspot.com/

Location: Michigan

About: I like reading and cooking. Hanging out with my friends and drinking good beer is top of the list too.

Favorite foods:

Last bite on earth: