Recent Comments

From Talk

Holy Apples!

I know that this isn't a recipe, I just love slices of crisp, slightly tart apples with slices of extra sharp cheddar cheese on top. It's simple, but it's one of my favorite tastes in the fall.

From Talk

Recipes for a College Student

Easy? Cheap? Healthy?

Bell peppers now come sliced and frozen and aren't expensive. Toss them in a hot pan with a little olive oil. When they start to smell fantastic, break two eggs over them. Add salt, pepper, and then flip. Add some hot sauce (I like green Tabasco) and voila!

You can't beat the price, the cooking time, or the calories.

From Talk

Friday's chicken. Okay or toss?

I agree with therealchiffonade. I give anything a week in the fridge as long as it is fresh when it enters and I am the picture of health. No one is going to publish something that says that, though, because if anything should ever go wrong, they'd be sued for all they're worth.

See more comments by sawyerriley »

Recent Posts

From Talk

Describe yourself in a three course meal.

From Talk

Consulting Chefs

From Talk

French Cocktails--both Classic and Contemporary

See more posts by sawyerriley »

Recent Favorites

sawyerriley hasn't favorited a post yet.

Recent Polls

sawyerriley hasn't answered any polls yet.

Recent Quizzes

sawyerriley hasn't taken any quizzes yet.

Recent Comments

From Talk

Holy Apples!

I know that this isn't a recipe, I just love slices of crisp, slightly tart apples with slices of extra sharp cheddar cheese on top. It's simple, but it's one of my favorite tastes in the fall.

From Talk

Recipes for a College Student

Easy? Cheap? Healthy?

Bell peppers now come sliced and frozen and aren't expensive. Toss them in a hot pan with a little olive oil. When they start to smell fantastic, break two eggs over them. Add salt, pepper, and then flip. Add some hot sauce (I like green Tabasco) and voila!

You can't beat the price, the cooking time, or the calories.

From Talk

Friday's chicken. Okay or toss?

I agree with therealchiffonade. I give anything a week in the fridge as long as it is fresh when it enters and I am the picture of health. No one is going to publish something that says that, though, because if anything should ever go wrong, they'd be sued for all they're worth.

From Talk

What is corked wine?

No, really, "corked" just refers to the TCA. Everyone can make mistakes, even sommeliers, so please don't take it personally that your friend was wrong on this one. There is different terminology when a wine is exposed to air. There are many hundreds of references to this fact at reputable wine websites and in wine books.

From Talk

The Perfect Fried Egg Sandwich

cheap + simple + delicious = my go-to meal in college
no matter how you make it, egg sandwiches can sometimes be sublime

From Talk

What's your favorite food when drunk?

At The University of Mississippi (aka Ole Miss) we eat chicken-on-a-stick from the Chevron station near the bars. It's hard to park there after the bars close because the parking lot is so packed with hungry drunks. It is so popular that our student paper would track how many chicken-on-a-sticks (yes, that is the plural) were consumed on game day weekends and it would be in the thousands. Sound gross? Don't knock it til you try it.

From Talk

How many times a day do you eat?

Amen to mollykate678. She nailed that one.

From Talk

What makes you feel better?

Anything that I know is above the suggested caloric intake for the day/week/month.

From Talk

Eating Alone (In Restaurants)

Snag a seat at the bar. Have some small talk with the bartender and those sitting beside you if you want, but just sit and enjoy the food! It's fun if you just let down your guard.

From Talk

Cookies

It's like picking friends...I just can't do it.

From Talk

Interesting food combinations

Pickles and cheese. The snack that we always ate before dinner if we were hungry was Mt. Olive baby dills, sliced in half, with a slice of extra sharp Kraft cheddar cheese on top. Perfection.

From Talk

Fast food fries. Which ones are good?

Chick-fil-A and Five Guys. I get into this debate weekly with my friends.

From Talk

If it ain't broke, don't fix it...

I have a fantastic but ridiculously easy recipe that gets "wows" everytime I serve it. It's just a bag of frozen peas, high quality peanuts (the ratio should be 2:1 peas: peanuts) and mayo to hold it together. If you make it at home, the peas are usually thawed before you get to your friends house (or church, in our case, for potluck dinner.) I don't care if it takes no talent or time--it's divine.

From Talk

Food to help heal

My boyfriend and I broke up on Sunday and I got fired first thing Monday morning (probably for spending too much time on this website.) I ate cheese dip and ice cream last night and it helped a lot. :)

From Talk

Foodie Tattoos

Hugh Acheson, the chef at 5 and 10 in Athens, GA, has a radish on his forearm.

From Talk

Eating Alone . . . Cheerios vs. Chevre

I eat huge bowls of pasta when no one is watching.

From Talk

How to get a food blog read and noticed

Not to shamelessly advertise our blog (which I guess I'm doing, anyway) we have a company blog that has some amazing pictures right now from the Southern Foodways Alliance Symposium over the weekend. The link is http://greenolivemedia.blogspot.com . We love visitors!

From Talk

Favorite non-pie apple recipe

I attended a party last night that served apple bellinis. They were made with fresh apple puree and prosecco, and I think that they had some mint in them. Unfortunately, I was working the event and could not indulge, but if you have any equipment that could puree apples, I'd give it a shot!

From Talk

How often do you follow a recipe exactly as written?

Never. I can't ever be precise because I tend to nibble on my ingredients when I'm cooking, and I'm always throwing in extra "secret ingredients" that may or may not help the dish.

From Talk

Consulting Chefs

I guess you're right...and I guess that I can see where it can be positive in some situations.

From Talk

Salted Caramel

I'm still a fan. There are plenty of other trends that I'm waiting to fizzle out, though, so don't worry...

From Talk

My favorite non-chocolate dessert is _____

Did you know that Hummingbird Cake is the #1 most requested recipe ever from Southern Living Magazine? If you haven't had it, it's kind of like a carrot cake but with pineapple instead of carrot. It has cream cheese icing, and it's out-of-this-world good.

See more comments by sawyerriley »

Recent Posts

From Talk

Describe yourself in a three course meal.

From Talk

Consulting Chefs

From Talk

French Cocktails--both Classic and Contemporary

See more posts by sawyerriley »

Recent Favorites

sawyerriley hasn't favorited a post yet.

Polls

sawyerriley hasn't answered any polls yet.

Quizzes

About sawyerriley

Website:

Location: Atlanta

About: I love good food, good wine, and good company.

Favorite foods:

Last bite on earth: Dinner on my parents' back patio in Virginia with Dad's flank steak, Mom's pea salad, and sliced summer tomatoes.