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  • Website
  • Location: Houston
  • Favorite foods: strong blue cheese, grits, beef bourguignon, pad see ew, hamachi sashimi
  • Last bite on earth: the largest spread of Thai food I could fathom

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A Sandwich a Day: Cheesesteak at Pappa Geno's in Houston

Oh, I love this place! Check out my review from the Houston Press last year: Paul, the owner, talks about his bread and so much more.

SE'er Food Blogs

I have my own personal food blog called she eats.

And I also man (or woman?) the food blog over at the Houston Press, called Eating Our Words.

Come play!

do you remember elementary school cafeteria food?

I remember having a choice between blue milk and red milk. The red was whole and the blue was 2%, IIRC. But no one ever chose the blue milk; you got made fun of for it for some odd reason. :D

I also remember that the ice cream was priced separately from the rest of the lunch (which was $1.25). The ice cream ranged from 10 cents to 35 cents, but my favorite was the Drumstick -- way at the "expensive" 35 cents end of the spectrum. I used to beg my mom for an extra quarter and a dime before school each day.

Strange home-made pizza

I had one this weekend that I nearly died over... They'd taken a butternut squash, roasted it and then pureed it and used the puree as the base (instead of tomato sauce). On top was blue goat cheese, caramelized onions and walnuts. GAH. I might have added pears (perhaps also caramelized) just for a touch of something sweet, because I felt it needed a bit more balance. But it was still darn good.

Use Twitter to Find a Lunch Buddy

Not a security breach so much as a phishing scam perpetuated through Direct Messages on Twitter. People just need to be more careful about where they enter their username and password! :D

Sushi - Love it or Hate it?

LOVE IT. Would eat it for every meal if my wallet allowed.

What is it in particular that you find unappealing, just out of curiousity?

too eggy :(

I use eight eggs, too, and don't have that problem. Did you sautee the onion and portobello caps ahead of time? I usually do that (with garlic, too) to add extra flavor. I also use a lot of Worcestershire sauce. Here's my recipe if you want to give it a shot. Just sub in meatless crumbles for the sausage:

Non-eggy breakfast strata recipe

What do foodies do?

I work in Human Resources. But I'm in the nice side of HR -- benefits administration. :) I do food writing on the side, but it's not my main gig by any stretch of the imagination.

Tombstone Pizza Vending Machine

Whoo-hoo! I made it onto Serious Eats! :D

The pizza vending machine is just one of many signs, you know. Not the harbinger of the apocalypse itself. ;)

Essentials: Quesadillas

I don't think you're insulting any Mexican food buffs, since quesadillas (as we know them) aren't a Mexican dish. They're Tex-Mex; completely different. ;-)

Now, if you used masa instead of tortillas, then we'd be talking Mexican quesadillas! Yum! :-)

What is Pho?

@ ansate: Oh, but the strangely bouncy meatballs are sooooooo good! :)

If you find that pho doesn't suit you as much -- for any reason, and I'm not saying that it won't! -- do please try some bun (vermicelli bowl with meat and vegetables), too. There are so many wonderful dishes in Vietnamese cuisine to try! Pho is just one. A delicious one, but only the tip of the iceberg.

Try here for a little sample of other dishes: Pho One

Frog Legs?

FYI: just in case anyone is interested in seeing pictures of the nefarious meal itself, here you go. >:-)

Have higher food prices affected food bloggers?

As a food blogger, I have to say no -- for me. But only because I blog about what I normally cook every day, which is essentially peasant food. Cheap, reliable, delicious peasant food. :)

Now, for those fancy-schmancy food porn kings (whom I love and adore), I think that buying expensive ingredients are something they'd normally do every day. That is to say, die-hard foodies are going to put the purchasing of expensive foodstuffs before any other little luxuries and are probably more likely to make sacrifices in other areas before they'd ever sacrifice high-quality ingredients.

So, in a nutshell, no -- I haven't noticed anything yet and wouldn't expect to. At least not yet... We'll see what future months and years bring. :) :) :)

Frog Legs?

@ czken: Most frogs you eat these days are raised in captivity and are actually a subspecies called "edible frogs." I have friends who -- back in the day -- used to go out and gig frogs (spear them out of the bayou) and cook those up to eat, but I've never personally eaten a gigged frog. I prefer getting my frogs from the butcher, where I know they won't taste "swampy."

I imagine the younger to middle-aged frogs would taste best. To my knowledge, I've never eaten a senior citizen frog and don't think they'd taste very good. I've also never eaten any part of the frog other than the legs... And they are frogs, not toads -- an important distinction. Just FYI, since I've been asked that question before. :)

Is there a such thing as too much fried potato?

I don't know about fried potatoes...meh. For my money, though, there's no such thing as too much mashed potatoes.

Does Where You Live Affect What You Like To Eat?

@ beth1: Even if the poop tastes really good?

Does Where You Live Affect What You Like To Eat?

Funny... I just wrote about that very same thing today.

You read my mind, Blue Iris! :-)

In a nutshell, yes. I absolutely think that where you live affects not only what you like to eat, but also your expectations of what others should eat, how food should be prepared and what is/isn't taboo to eat.

What's the Best Mexican Food Town in the U.S.?

HoustonJoe is absolutely right. Houston is the place where real people come to live and work, not to wander around the Riverwalk or Alamo. Hence, we have real Mexican food, not the touristy stuff that panders to Yankees or whitebread Texans.

We've got it all here, from Tex-Mex to coastal Mexican (lots of yummy fresh fish!), to interior Mexican. We've got the carnecerias, the panaderias, the taco stands, the high-end restaurants, the Mi Tiendas and Fiestas and the little local Hispanic grocery stores and Hispanic farmers markets. There's no better city for restaurants (and, boy, do we have plenty) that serve real, authentic Mexican food in all its many forms than Houston. :-)

Favorite thing to eat with mayo

Nothing goes with mayo.

Everything goes with Miracle Whip. >:-)

Speaking of Mayo....Mayo or Miracle Whip?

Meeeeracle Whip! Always! Mmm. It's truly not a sandwhich without Miracle Whip. Anything else just taste like creamy oil. :(

Best worst-for-you comfort food? A cheese sandwich (just plan cheddar or monterrey jack on white bread with Miracle Whip) and a bowl of tomato soup. :)

Original Iron Chef

Huzzah! You can't beat the original Iron Chef. Those shows are the stuff of legend.

Paula Deen's jewelry

Unless I'm doing something really messy or possibly-unsanitary (such as meatballs, as embolini9 pointed out), they don't leave my fingers. However, I only wear a wedding band an a simple engagment ring -- not the entire David Yurman catalogue, *cough, cough* PAULA.

Becoming a food professional

My mother decided to "live the dream" four years ago and become a personal chef. She's now the most successful personal chef in Houston and absolutely loving life while making the rest of us foam at the mouths with jealousy.

If you're going to do it -- make the leap into a culinary career, that is -- take a page out of her book and PLAN. Make sure you know what you're getting yourself into, have a good skeleton of what you're going to do, what you need, who you need to talk to/get in with, how much money you'll need as a cushion and/or to start the new life, etc. Don't go into it on a whim.

But if you've seriously considered everything and have a plan for yourself, do it! We'd all support you 110%! :-)

Have you influenced your friends and family?

Sweetie...mushrooms? You crack me up. :D

I'm a good influence on my friends. Nearly everything they've eaten that isn't Tex-Mex, Italian or burgers is because I've forced them to. In turn, however, my family is a good influence on me. I come from a huge family of devoted foodies, who are always looking for the next great thing.

My husband, however, bless his heart... You can take the man out of England, but you can't take the dull English tastebuds out of his tongue. ;)

My family bought wet scallops and wants me to prepare them.

I've written about my dislike of wet scallops in the past... But not all is lost. I'm going to plagiarize myself for an answer:

"The scallops that one generally purchases from a grocery store tend to have been soaked in water to increase their weight (and therefore their selling price…grrrrr). This means that when you, the enterprising amateur chef, go to sear your pillowy little scallops, you end up steaming them instead. This is because all of that aforementioned excess water leaches out of your scallops into the pan, which means that your scallops become stringy, tough and altogether unpleasant in the mouth. You can avoid this by either (1) purchasing truly fresh scallops that haven’t been presoaked in water or (2) making sure to pour any excess water off after searing the first side of your scallops. But seeing as how #2 is entirely too much effort for something that shouldn’t have to be done in the first place, I recommend buying them fresh whenever possible."

Good luck!


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