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Will you miss Gourmet magazine?
I will miss Gourmet. I was wondering where my request to resubscribe was. Now I know. I recreated many of the recipes using affordable ingredients with great results. Substituting worked for me and my meals were not expensive. I was reading my local newspaper and boom there it was. Gourmet trashed. I could not believe it. Sure it had it's share of problems, but what publication doesn't. I am glad epicurious is still around though. Well thank goodness for Bon Appetit and Food and Wine. I subscribe to other food magazines also so there will be one less in the mailbox for my husband to complain about.
If You Smelled Like Any Food...
Pot Roast and homemade yeast rolls. Yea I know you want to follow me around!
deep fried foods
hungrychristel-I make my own pickles and use my home grown cayenne peppers in the brine with the normal pickling spices, water, vinegar(white and cider) and pickling salt. (lemonfair gave me a recipe for half sour dills when I lost my recipe and I added my own touch with the cayenne peppers) Gives the pickles a whole new flavor.I fry them using a combination of my Mom's recipe and a recipe from Theresa Grant (Fried Dill Pickles) that I found on the Food Network site. My Mom used buttermilk and chopped fresh dill mixed with the flour. Use just enough buttermilk to get the batter to adhere to the pickles. I also use the pickle juice, egg,flour and hot sauce to dredge in as well. The pickles are wonderful. Try it. Let me know how it goes.
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Help! looking for Kosher dill pickles and sour pickles recipes
Posted by seefoodcook, August 24, 2009 at 4:36 PM
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Recent Comments | Response to Comments
Why are you a serious eater?
I have been a serious eater since I was born. I grew up in a family of 11 (including Mom and Dad) and food was serious for us. We did not have much money, but my Dad and I made some of the best one pot meals that filled everyone up. I learned to make food from scratch, shop economically and use whatever was in season. My dad's sister owned a farm and we got our chickens, eggs and all kinds of produce from her for free. There was no canned food in our house except for what we preserved. I learned to eat just about everything that is on an animal. Yes I am an offal eater too. We even ate tops of beets. Most of what we ate is now priced so high in the supermarket. I have my own vegetable garden which is "organic" (of course we grew organic before it was even a word)and grow even what some consider "gourmet" vegetables. I make all kinds of soups from scratch and make the best soups and stews from leftovers. So am I a serious eater? You betcha!
Will you miss Gourmet magazine?
I will miss Gourmet. I was wondering where my request to resubscribe was. Now I know. I recreated many of the recipes using affordable ingredients with great results. Substituting worked for me and my meals were not expensive. I was reading my local newspaper and boom there it was. Gourmet trashed. I could not believe it. Sure it had it's share of problems, but what publication doesn't. I am glad epicurious is still around though. Well thank goodness for Bon Appetit and Food and Wine. I subscribe to other food magazines also so there will be one less in the mailbox for my husband to complain about.
If You Smelled Like Any Food...
Pot Roast and homemade yeast rolls. Yea I know you want to follow me around!
deep fried foods
hungrychristel-I make my own pickles and use my home grown cayenne peppers in the brine with the normal pickling spices, water, vinegar(white and cider) and pickling salt. (lemonfair gave me a recipe for half sour dills when I lost my recipe and I added my own touch with the cayenne peppers) Gives the pickles a whole new flavor.I fry them using a combination of my Mom's recipe and a recipe from Theresa Grant (Fried Dill Pickles) that I found on the Food Network site. My Mom used buttermilk and chopped fresh dill mixed with the flour. Use just enough buttermilk to get the batter to adhere to the pickles. I also use the pickle juice, egg,flour and hot sauce to dredge in as well. The pickles are wonderful. Try it. Let me know how it goes.
Help! looking for Kosher dill pickles and sour pickles recipes
Forgot 2 ask. is your blog up and running?
Help! looking for Kosher dill pickles and sour pickles recipes
lemonfair it worked. Awesome! My pickles were spectacular. I am going to use your recipe from now on. I wanted to use the dill umbels from my plants and this was the perfect opportunity. I am going to make pickles all year long thanks to you!
Help! looking for Kosher dill pickles and sour pickles recipes
lemonfair thank you so much. I am going to try your recipe first since my preference is for sour dills. My Cambodian neighbor gave me pickling cukes she is growing and I desperately wanted to make pickles asap. I will let you know how my pickling goes.
No Soup For You - Favorite Soups!
There were 11 of us in my family and soup stretched the farthest for dinner. I have been making soup since I was 8 years old. My friends and family call me the Soup Queen. They beg me to make soups for them. I make Matzo ball soup, hot and sour soup, chicken noodle soup, sausage, kale and white bean soup, lima beans, black eyed peas, split pea soup with ham, lentil soup, pinto bean soup, cabbage and hamhock soup, and many more that I think up. After the holidays I make soups from the leftovers-Thanksgiving leftover soup, Easter leftover soup, Christmas leftover soup and everyone loves them. One of my sisters hides the soup from her husband and eats it all by herself. I love all soups.
Healthy & Delicious: Avocado and Corn Salsa
I just attended a cooking class for all things lobster and guess what? We made a mango, avocado and corn salsa for lobster tacos. It was delish! I plan on making it to top my fish, enhance a salad I make with artichokes, roasted red peppers and olives with fresh herbs. I eat an avocado almost every day. I eat it sliced as a snack, chunky in a salad, stuffed with seafood, and grilled on the charcoal grill. Avocado, it's what's for whatever.
Dear AHT: Best Burgers in Philly?
I love Philly burgers but being a Jerzee girl my favorite burger is actually in Atlantic City. Gallagher's pub is an offshoot of Gallagher's Steakhouse located in Resort's casino on the dining level. The Gallagher burger is juicy, cooked to order and you can choose from an array of toppings. My husband laughs at me when I eat one because all I say after my burger arrives and I bite into it is ummm, ummm, ummm. You cannot talk to me til I am done. It is worth the ride,although we are usually already downa shore anyway.
The Nasty Bits: Southern Fried Gizzards
Finally. Offal is cool. I have been eating offal since I was a baby. We did not have a lot of money (11 in our family)so chicken backs, chicken necks, gizzards, chicken livers, neckbones, hamhocks, pigs feet, chits, maws, and any other throwaways from any animal or bird were made into meals. My gizzard stew was and is requested by family and friends who understand what it's like to use whatever is available. I also fry gizzards but stew them first same as here. I soak (notice I did not say marinate) the gizzards in buttermilk then stew them. Anybody got any new recipes for gizzards? Long live the offal.
Serious Eats City Guide: Philadelphia (Way Beyond the Cheesesteak)
OMG. I did not realize Mr. Martino's was still open. Now I have to make a special trip there.
The Best Jewish Delis: What's Your Favorite?
I live in Jersey and so far the best Jewish Deli is in Cherry Hill. It's called the Kibitz Room. The Matzo ball soup is to die for, the liver knish is one of the best I have ever tasted. When I need a Kibbitz "fix" I go for the pastrami sandwich with chopped liver on pumpernickle, a liver knish and matzo ball soup and their pickles and green tomatoes. The matzo ball soup and the knish get eaten later for dinner. The sandwiches come half or whole and they also have a humongous sandwich called the g.b.m.f. It is insane. It took four of us to eat it. Next time anyone is in Jersey and close proximity to Cherry Hill, try them. The deli guys are a riot and they do kibitz with you and the waitresses are funny.
Hot Dog Of The Week: Philly Combo
OMG! I haven't had one of these since '92. I am definitely going to try and find Moes and get two of these bad boys. What a memory for me. And thanks to Hawk Krall for turning me on to a new website. I am known for my whitefish salad and being an African American woman, people are amazed. I then tell them I worked for a Jewish butcher and his wife from the time I was 10 years old until I was 17, and they taught me how to make traditional Jewish foods.
Next FN Star Debuts tonight
Big Daddy does not stink. He is passionate about cooking. I give him his props because I know where he came from and what he was up against. He is still the same person and not full of himself. His parents (whom I know) did a wonderful job raising his siblings in a really really bad inner city environment. Sorry you don't like him.
Next FN Star Debuts tonight
Ok week 2. I am going with three contenders-Debbie, Michael and Jamika. We need some new blood on FN and these three will diversify the show and maybe bring in some new viewers.
Dear AHT: Best Burgers in Philly?
didn't want to overload on burgers and I was staying in S. Philly so I went with the Royal Tavern's fine fine fine burger. delicious, cooked rare, plenty of condiments. that is a classy joint.
Dear AHT: Best Burgers in Philly?
Grace used to hold the Philly top spot for me too. But calling a burger the best in Philly isn't saying much.
But I recently had the burger at Village Whiskey, and it is not just the best burger in Philadelphia -- it is easily one of the best burgers I've ever had. Get there. Now.
If You Smelled Like Any Food...
I don't like musk and never! cloying floral, so that leaves food products for perfume.
When I wear scent during warm weather, it's Happy by Clinique--a big hit of orange with several floral layers, not too sweet. I don't wear it at work because I read that citrus scents make women more aggressive (no need to rile up the boss & co-workers, yikes!)
For colder weather, I'd like something with ginger & vanilla: I want to smell like Christmas cookies, lol. But, spicy perfumes usually have more musk than I can stand. So, I'm still looking.
Maybe I'll just dab on some Old Overholt; I could do worse. But behind the knees, not the ears: Someone might think I'm a lush.
Speaking of booze, I had a female housemate who wore the classic man's scent, Bay Rhum. (As the name suggests, bay laurel and rum aromas.) Then again, she was a 250# bull dyke, so . . . .
If You Smelled Like Any Food...
Fresh pina coladas...coconut, pineapple and spice notes from the rum...yum!
Why are you a serious eater?
Seriously? You've NEVER heard the phrase "wow - those are some serious eats" or "you can get some serious eats at the diner on 441"...? I find that hard to believe. I guess it's possible because I've never heard some of the phrases popular on the west coast like "rode hard and put away wet" (to describe someone disheveled looking) or "f*ck me running" to describe.... I have no idea.
Why are you a serious eater?
Call me a pedant, but isn't the term "serious eater" just something that www.seriouseats.com just made up as a marketing slogan? It doesn't have any intrinsic meaning to it, if you catch my drift. By saying you have an interest in food you say pretty much the same thing. Far be it for me to harsh everyone's mellow, of course...
Why are you a serious eater?
@jack - who cares how they look at you? As long as they enjoy food with you and celebrate your ability to prepare it. Some of my friends don't understand my obsession with food - but they're all happy I have it. (PS Fellow Italian here!)
Why are you a serious eater?
I come from an Italian family where every aspect of life revolves around food. When I went to college, money was tight, so I started really getting into making everything from scratch which ended up being cheaper and much better than typical college cuisine. My roommates loved me for it. I enjoy being able to make food for myself and others, there is something very personal about making a meal for someone. I also find being in the kitchen a total stress reliever, and I always find myself talking about food to people (most of whom look at me like I have seven heads).
Why are you a serious eater?
Nothing makes me feel more complete than cooking after I've had a bad day, or shopping at the local farmer's market, or being surrounded by utensils and appliances at the cooking store, or eating at an amazing restaurant in the city, or...
Why are you a serious eater?
Lots of good thoughts here. It is great to be able to see what others ideas are.
My thoughts- In normal situations one is going to eat every day and several times a day. In many cases this is done w other family members. This being the case I feel that it is to our benefit to seek out the best quality we can afford and prepare the meals we feel those around us will enjoy the most. Look on the whole process as an act of giving to others be they family or friends and enjoy the ride. Put some fun in your life. Try something new. A meal and family time should be enoyed, not something to just be done with and move on to something else.
The food itself is important, but what we put into it and why is what really matters
If You Smelled Like Any Food...
I'd like to smell like freshly baked bread or steamed bun; my boyfriend actually smells like steamed bun (although other people may not perceive it that way). Surely there must be some scientists out there doing a research on people who smell like food and their pheromones?
Why are you a serious eater?
@Lilla, Your statement above could have been the credo on which I founded my gourmet group. There was always a cluster of my friends who'd gravitate together and talk about food at just about every gathering. I decided those little discussions should happen on purpose - thus the Wooden Spooners were born.
Why are you a serious eater?
I like food. Eating it, talking about it, reading about it, looking at it. That just about covers it. Oh cooking it too, I suppose
If You Smelled Like Any Food...
Melted butter and (real) maple syrup.
If You Smelled Like Any Food...
I always say that I love the smell of Basil so much that I would rub it on my like perfume if I could. So it's Basil for me!
If You Smelled Like Any Food...
Rosemary, grapefruit, or basmati rice as it cooks. I don't know why someone doesn't make a perfume that smells like rosemary. And I've spent a small fortune on grapefruit scents. Some smell great, like the Jo Malone perfume, but none smell truly like grapefruit.
If You Smelled Like Any Food...
Mm, definitely vanilla or peppermint. Maybe both. :-)
Anything would beat the days in high school when I worked at the hockey rink concession stand and smelled permanently like hotdogs and burnt popcorn!
If You Smelled Like Any Food...
A roast in the oven - Fresh bread baking - coffee grinding - chili cooking with lots of garlic - vanilla - cinnamon.
If You Smelled Like Any Food...
coffee, popcorn, fresh bread, or cinnamon.
Will you miss Gourmet magazine?
Oops, typo. My comment should have read: I've missed it ever since Ruth Reichl took over.
Why are you a serious eater?
Been cooking since I was in grade school. Chose not to make it a profession. Have a large family, kids and grandkids and they all live with us. So I run my kitchen like a small cafe. Menus / financial analysis of supplies vs what's eaten / ongoing work to keep clean and food prepped for a variety of different schedules etc. etc.
So hanging out on the food boards helps a lot with recipes, shortcuts, new ideas. It's also very frustrating for us to all go out to eat (plus expensive) and / or call in for delivery pizza. And it's easier to produce healthier meals when done at home.
Besides all that, the whole process for me is relaxing. I take our food needs very seriously. I figure since we need to eat, I want to make it fun! Oh and by the way, with the swine flu / cold / virus season here, I have little faith in other people prepping my food. I know what my sanitation standards are.
Why are you a serious eater?
Yes, bnordo - but some people eat simply to live. They find no pleasure in it and any old thing will do. For those people, food is merely gasoline for the body. This group does not fit that criteria. We began talking about T-Giving when? Late August? Non-foodies show up at T-Giving dinner with the obligatory bottle of wine, take a seat and eat. A foodie plans the meal, down to the last detail, weeks before it is to take place. If invited, a foodie offers to help prepare the meal and loves to discuss the details.
For non-foodies, eating is not a hobby or a quest to find the best (fill in the blank). For non-foodies, it's noon and some unwritten law says it's time to eat.
Why are you a serious eater?
THE QUESTION IS WHY AREN'T YOU A SERIOUS EATER? Nothing is more basic. Nothing is more primal. It sustains us and defines us and keeps us alive.
If You Smelled Like Any Food...
I've been told I smell like warm milk and cookies...which I can live with. :D
Recent Posts
Help! looking for Kosher dill pickles and sour pickles recipes
Posted by seefoodcook, August 24, 2009 at 4:36 PM
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About seefoodcook
Location:
About: Married. 2 sons, dtr in law, one 14 year old grandson. Retired Verizon manager. Love to eat and cook. Grow my own veggies and herbs. Love to garden.
Favorite foods: Seafood, hoagies, Kibbitz Room pastrami and chopped liver sandwich, liver knishes, matzo ball soup,burgers,soul food,Mexican food, any ethnic dish.
Last bite on earth: Matzo Ball soup, Pastrami and chopped liver on pumpernickle with green tomato and pickles, collard greens with hamhocks, fried chicken, crabcakes and lobster potato salad.
I have been a serious eater since I was born. I grew up in a family of 11 (including Mom and Dad) and food was serious for us. We did not have much money, but my Dad and I made some of the best one pot meals that filled everyone up. I learned to make food from scratch, shop economically and use whatever was in season. My dad's sister owned a farm and we got our chickens, eggs and all kinds of produce from her for free. There was no canned food in our house except for what we preserved. I learned to eat just about everything that is on an animal. Yes I am an offal eater too. We even ate tops of beets. Most of what we ate is now priced so high in the supermarket. I have my own vegetable garden which is "organic" (of course we grew organic before it was even a word)and grow even what some consider "gourmet" vegetables. I make all kinds of soups from scratch and make the best soups and stews from leftovers. So am I a serious eater? You betcha!