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Nutrition facts labels, what's important?
sugar, the less the better
What do you do with Spaghetti Squash?
I made this spaguetti squash macaroni and cheese
Photo of the Day: 300 Minute Egg
I was going to say the same thing. I love my chulent. Here is my recipe
http://blog.seattlepi.nwsource.com/franticfoodie/archives/112752.asp
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Foodsnap , Food Photography workshop in Seattle
Posted by savvy savorer, August 30, 2009 at 9:22 PM
What are your weirdest grab snacks?What's a grab snack?
Posted by savvy savorer, January 28, 2008 at 6:59 PM
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Recent Comments | Response to Comments
Impending doom of sickness--what to eat?!
I know this sounds crazy but.....
Hydrogen pyroxide in your ear works. i have done it a few times. check out video on you tube.
http://www.youtube.com/watch?v=M0t1K_-YA30
also no sugar, no fruit
Your cold will be gone in a day ot two
Also cold fx really works!
Nutrition facts labels, what's important?
sugar, the less the better
What do you do with Spaghetti Squash?
I made this spaguetti squash macaroni and cheese
Photo of the Day: 300 Minute Egg
I was going to say the same thing. I love my chulent. Here is my recipe
http://blog.seattlepi.nwsource.com/franticfoodie/archives/112752.asp
What do you think of Michael Ruhlman's new book?
I just met him, he is charming! I am now reading the first few pages. Looks really interesting!
What words are most often heard in your kitchen?
ouchhhh I cut myself!
Food myths: Which ones make you crazy?
all carbs are fattening- funny how all the people I know who eat low carb have a weight problem.
Weekend Book Giveaway: Judith Jones's 'The Tenth Muse'
Julia, of course. Her humour and coolness is hard to compare to!
Cook the Book: 'Savory Bread From the Mediterranean'
Challah bread with raisins
Cook the Book: 'How to Pick a Peach'
cooking: tomato
raw: apple
Food Lovers' Guide to Portland, Oregon: Add Your Own Favorites
Lucy's table
Here read about it !http://blog.seattlepi.nwsource.com/franticfoodie/archives/121144.asp
Are there fruits and vegetables that you discovered this year?
Here is a link to my list of new things.
http://savvysavorer.blogspot.com/2007/09/discovered-palate.html
Cook the Book: 'Pure Dessert'
I love making pavlova. I make meringues and then cover with ice cream and berries
Morimoto's Cookbook Can Be Yours This Weekend
Mario Batali , Duh!
What's Your Go-To Weekday Breakfast?
I do yoga in the mornings and i dont have time to eat so I eat protein bars.
I choose ones that have up to 200 calories.
On days when i don't have yoga, I have toasted blueberry waffles with a bit of peanut butter.
A Healthy Diet
Avoid sugar until after dinner. If you don't have sugar then you don't crave it.
I lost 8 pounds from this.
What cooking technique have you mastered?
Pizza dough making
Chips & dips, what's your best match?
Pretzels and applesauce
or prezels and hummous
Whats the secret to making a good mayonnaise?
Wipe your bowl with paper towel before you start so there are no traces of oil.
What recipes have you retired?
I must say pies and quiches
What do you do with Spaghetti Squash?
mix it with meat sauce like the recipe here: http://www.seriouseats.com/recipes/2008/09/squash-gnocchi-with-meat-sauce-recipe.html
What do you do with Spaghetti Squash?
Substitute spaghetti squash for noodles in Chinese style Cold Sesame Noodles. You probably will need to increase garlic and hot pepper flakes. For a good recipe, look to the old Craig Claiborne Chinese cookbook.
What do you do with Spaghetti Squash?
Roast in oven with some oragano and Basil, and a bit of butter. If I feel decadant I switch the butter out for a bit of bacon grease.
What do you do with Spaghetti Squash?
Toss cooked squash strands with grated parm and crisped bacon--almost carbonara. Ummmm!
What do you do with Spaghetti Squash?
Since this was such a popular thread, I'll add another recipe, one which I found here on SE! I've now made it a few times, and have eaten it as a main dish, as a side, and (this morning) in a frittata...
Spaghetti Squash With Ricotta, Sage, and Pine Nuts
- serves 4 -
Adapted from The Kitchn.
Ingredients
1 small spaghetti squash (about 2 pounds)
3/4 cup part skim ricotta
1 clove garlic, mashed
Olive oil (about 1/2 to 1 full tablespoon)
6 to 8 fresh sage leaves
Salt and pepper
1/4 cup pine nuts, toasted
Procedure
1. Preheat oven to 375°F.
2. Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender (easily pierced with a fork), about 60 to 75 minutes.
3. Remove squash from oven and let cool for 5-10 minutes. Meanwhile, heat a little bit of oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside.
4. Cut squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture.
5. Combine squash and ricotta mixture and season to taste with salt and pepper.
6. Sprinkle with pine nuts before serving.
Original SE url: http://www.seriouseats.com/recipes/2008/11/spaghetti_squash_with_ricotta_sage_and_pine_n.html
Whats the secret to making a good mayonnaise?
@Lavendergirl: Yes, I grew up on Best Foods/Hellmans, but I got a Bamix recently and love to play with it. I also like playing with the flavors - on beyond mustard and vinegar to capers-and-lime juice, basil-and-tomato-paste, etc.
Lately I've had trouble with mayonnaise, even with the miraculous Bamix. I finally figured it out:
1) I had switched to a measuring cup - not narrow enough. I switched back to quart jars - a spaghetti sauce jar is perfect.
2) I had switched from vinegar to lime and/or lemon juice - too acid. I'll either switch back to vinegar or resign myself to rescuing a "broken" emulsion with an extra egg if necessary. The extra tang of citrus is worth it, I think.
Can I just say, again, that I love my Bamix?
Impending doom of sickness--what to eat?!
Agree with the recommendation for pho, whether you're feel something coming on or you're just hungry for one of the greatest soups on earth.
Impending doom of sickness--what to eat?!
i agree with the ginger tea with lemon and chicken soup. I use plain chicken stock in a box and just add lots of fresh garlic and a little ginger.
Impending doom of sickness--what to eat?!
Ginger tea - sliced ginger root, lemon juice, and honey
Zicam
Chicken noodle soup - either homemade or double noodle from Campbells
Impending doom of sickness--what to eat?!
I've never personally tried this, because I don't have his metabolism, but my boyfriend swears by eating every fruit and vegetable you have around. His thinking is that you are guaranteed to cover lots of nutrient bases!
Impending doom of sickness--what to eat?!
Whenever I feel that sick feeling I immediately start with taking EmergenC. I get mine @ Walmart! If I take that 4 times per day I usually can fight it off. I was on vacation one time in Disneyland and had a 101 fever for 2 days, but with the EmergenC I was able to make it thru the day pretty well. I also find that taking a nice hot bath in the evening before bed, along with my EmergenC does a good job to help me sleep.
EmergenC is a powdered vitamin/minderal packet that you can just in an 8 oz glass of water, or I add mine to a small water bottle and drink it that way. Hope you find something that helps you!
Impending doom of sickness--what to eat?!
I swear by Campbell's Chicken Noodle Soup for the sodium.
Also love Ginger Ale.
Try and drink/eat as many liquids as you can to "flush" the gunk out of your system.
And sleep man, sleep......Zzzzzz
Nutrition facts labels, what's important?
I generally look at the amount of fat and protein. For some reason my eye has been trained to look at those lines first.
Hillary
Chew on That
Nutrition facts labels, what's important?
Ingredients for sure! Is the product is whole grain, it's a huge plus. Then I take a look at fiber and protein, then carbohydrates and sugars, then the calories and serving size. I don't really pay attention to the vitamin and mineral content, but I consume lots of fruits and veggies, and I take a multi every day...
Nutrition facts labels, what's important?
I always check out the fat grams, protein and carbohydrate, calories, and just how miniscule the serving size is. I rarely use packaged food, so don't pay too much attention to the actual ingredients.
Nutrition facts labels, what's important?
I like to look at the ingredients for one. Secondly I look at the fat percentage- I don't mind a few extra fat grams in something, but when 50% of the calories are from fat, I opt for something else.
Nutrition facts labels, what's important?
I agree with Liartist, I like to check out the ingredient list first. I use the nutrition information to decide if a food is a treat or an everyday food.
I also like to check out the kinds of fats, and if the food is high in iron.
What do you do with Spaghetti Squash?
Well certainly! I do enjoy spaghetti squash as well. Here are a few great recipes:
Roasted Spaghetti Squash with Peas and Lemons
Spaghetti Squash Pancakes
Pesto Spaghetti Squash with Mozzarella
Hope you like one of these!
Hillary
Chew on That
What do you do with Spaghetti Squash?
The January Martha Stewart Living has a terrific recipe for sauteed scallops and spaghetti squash. check it out.
Photo of the Day: 300 Minute Egg
Do they come out tough and chewy or what?
Photo of the Day: 300 Minute Egg
It is a waste of energy if you do it everyday, but in the exploration of creativity it is, basically, tuition costs. The child in all of us must be free to create without constraints. Who knows what discovery will come of taking a 'wasteful' ride out into the unknown? It's not like everyone is going to begin making a single breakfast egg for each day by turning on their oven at night before they go to bed. Think, Garyo, think! Just be realistic instead of so afraid and you'll be fine.
Photo of the Day: 300 Minute Egg
Am I the only one that thinks heating an entire oven for FIVE to 24 HOURS to cook some eggs in a way that seems only subtly different from what you get from a 3-minute boil is a tremendous waste of electricity? Just sayin'.
Photo of the Day: 300 Minute Egg
I've done this a few times. It totally rocks and is ever so tasty. You can also do them in a crock pot set to warm....
What do you think of Michael Ruhlman's new book?
It's enjoyable and informative as far as it goes, but it's like his other books. I skimmed it after reading closely the first few pages and gathering the information he gave the reader: a list of today's great chefs. After that it seems like I'm reading filler. I saw give a reading and I think he's very charming.
What do you think of Michael Ruhlman's new book?
I think I am excited to read it.
Recent Posts
Foodsnap , Food Photography workshop in Seattle
Posted by savvy savorer, August 30, 2009 at 9:22 PM
What are your weirdest grab snacks?What's a grab snack?
Posted by savvy savorer, January 28, 2008 at 6:59 PM
What is your best kept secret in Seattle?
Posted by savvy savorer, September 27, 2007 at 10:00 AM
What is your favorite fast food on road trips?
Posted by savvy savorer, September 26, 2007 at 10:39 AM
Are there fruits and vegetables that you discovered this year?
Posted by savvy savorer, September 19, 2007 at 3:28 AM
What is your most embarassing food story?
Posted by savvy savorer, September 7, 2007 at 5:00 PM
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About savvy savorer
Website: http://www.savvysavorer.blogspot.com
Location: Seattle
About: aaaaaaaaaa
Favorite foods: i can't remember. I don't hate any foods because I love the taste of everything. Since I eat so many things , I don't have any favorites. I just love to try different things each time.
Last bite on earth: easy.....
risotto.......................of any kinds, Just me and a pot of risotto! Maybe Apple, mushroom, cherry , who cares as long as it's mine all mine!

I know this sounds crazy but.....
Hydrogen pyroxide in your ear works. i have done it a few times. check out video on you tube.
http://www.youtube.com/watch?v=M0t1K_-YA30
also no sugar, no fruit
Your cold will be gone in a day ot two
Also cold fx really works!