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From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I'd say stuffing, but that's the centerpiece, not a side. So squash, baked with apples and brown sugar.

From Talk

Do spices really degrade in light?

@MFalk: Wow, lots of good suggestions--thanks! I actually remember seeing that Alton Brown project, but it kind of slipped my mind I guess. I think I'd rather go with a shelf+railing, to more easily promote/demote spices, but the idea of using the door as shelf space is perfect--the whole problem is that everything's packed three or four layers deep in there, so I have to pull everything out to find the fenugreek.

From Talk

McDonalds Pumpkin Pie?

What PumpkinBear said. DO NOT WANT.

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Recent Posts

From Talk

Do spices really degrade in light?

From Talk

Refrigerating tomatoes: is that so wrong?

From Talk

Gumbo sausage in Chicago?

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I'd say stuffing, but that's the centerpiece, not a side. So squash, baked with apples and brown sugar.

From Talk

Do spices really degrade in light?

@MFalk: Wow, lots of good suggestions--thanks! I actually remember seeing that Alton Brown project, but it kind of slipped my mind I guess. I think I'd rather go with a shelf+railing, to more easily promote/demote spices, but the idea of using the door as shelf space is perfect--the whole problem is that everything's packed three or four layers deep in there, so I have to pull everything out to find the fenugreek.

From Talk

McDonalds Pumpkin Pie?

What PumpkinBear said. DO NOT WANT.

From Serious Eats: New York

Should Bagel Shops Charge For Toasting?

I have to say, I have no idea why anyone would get angry about this. Anyone who actually cares about saving money should be happy--you can opt out of the higher-profit-margin options. And it's hardly like this is some mysterious hidden cost: unless you're buying in bulk for your office, it's going to be pretty clear how much your bagel really costs.

From Talk

If You Smelled Like Any Food...

There are a lot of good ones (strawberries, basil, peaches), but I'd go with cilantro.

From Serious Eats

Cook the Book: Pumpkin Baking

My favorite is from DeeDee Stoval's Pumpkin book--say what you want about ingredient-focused books, but the "Traditional Pumpkin Pie" in there is pretty great. The secret? Saute the pumpkin (from a can, or steamed-and-mashed) before adding it. Really enhances the pumpkin flavor.

From Recipes

The Secret Ingredient (Liquid Smoke): Black Bean Soup with Smoked Sour Cream

@Jerzee: Sorry if I seemed harsh; of course you're free to eat whatever makes you happy. I just read your comment as a recommendation for healthier alternatives to liquid smoke, and thought it was important to note that the liquid smoke is probably safer, according to lab testing done so far. Sorry for doing that in an accusatory way.

From Recipes

The Secret Ingredient (Liquid Smoke): Black Bean Soup with Smoked Sour Cream

Oh, and here's a good survey of health studies regarding liquid smoke, for anyone wanting more of a mood kill:

http://www.inchem.org/documents/jecfa/jecmono/v22je07.htm

From Recipes

The Secret Ingredient (Liquid Smoke): Black Bean Soup with Smoked Sour Cream

@Jerzee: Sorry, but for the second time this week, I have to question your safety advice. While there's every indication that liquid smoke has toxic and mutagenic effects, the fact that it's filtered makes it much safer than other ways of achieving smoke flavor. Basically, it's smoke flavoring withOut the tar--the opposite of what you're claiming.

From Serious Eats

Can Pumpkin Beer Be Serious Beer?

@jeanine990: Thanks for the recommendation! I'll definitely have to search out some Schlafly...

From Serious Eats

Can Pumpkin Beer Be Serious Beer?

Great article. Pumpkin beers are one of the big consolation prizes of the fact that winter's on its way.

Hmm, pumpkin beers must be pretty heavily regional: dogfish head is the only one of these I've tried, but I have tried the eight or so other varieties you can find in the Chicago area. The two that are really great are O' Fallon and Buffalo Bill--the pumpkin flavor in each is nice and strong, rather than tasting mostly like beer...

From Talk

EW! Moldy wooden spoon!

Ick, I've had that happen, and just threw it out.

Cleaning with bleach and water is a good idea, but I don't think that bleach-and-hot-water is a good idea. You don't want to be inhaling bleach steam, right? I always mix bleach with cold water...

From Serious Eats

Cook the Book: 'The Craft of Baking'

Gulab jamun, pretty much everywhere I've tried it, just drives me nuts with how good it is.

From Talk

Eats near Indigo Hotel, Chicago?

Well, Table 52's right there. That's not terribly casual though--she may need a reservation.

I'd say it depends whether she wants a relaxing meal, or she wants to experience Michigan Avenue. If it's the former, I'd say someplace in OldTown--Topo Gigio or Bistro Margot, maybe. The latter? None of the places along Michigan Avenue do much for me, I'm afraid. Pizza at Giordano's or Gino's East? Sarah's Candies is good for dessert or coffee, though.

From Serious Eats

Standing Room Only: Susie's Drive Thru

...but obviously, I have no idea if that's how they flavor the shakes...

From Serious Eats

Standing Room Only: Susie's Drive Thru

Man, this place sounds great; I'm sad that I've never been here before!

@carriebwc: I know a little about "green river": it's an old-school soda. Really bright green and lime-flavored. There may be another flavor in there, like a hint of vanilla or pineapple. I've never seen it in Chicago (once had it somewhere in the southwest suburbs--Schererville, maybe?), but it's apparently made in Chicago. And I assume the name refers to the dye-dumping that happens every St. Patrick's day in the Chicago River.

From Serious Eats

Cook the Book: 'Dishing Up Vermont'

Wisconsin: definitely bratwurst. Pork; not the pale, smooth veal kind.

From Talk

Boiled Peanuts: How To?

Yes, what happyeats said, but I'd say it's more like 6-8 hours. Depends how soft you like 'em, and I prefer them pretty soft--otherwise why not just eat roasted peanuts? Also, be sure to check every hour or so to make sure not too much water has evaporated.

I'm not from the south, so I'm not really steeped in the tradition of boiled peanuts, but I think the put-em-in-Coke thing is more of a thing for salty roasted peanuts.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Haven't had too many bite-size desserts; I guess pfeffernusse?

There are a bunch on the savory side--I think tops would be fried okra.

From Talk

Gumbo sausage in Chicago?

Cool, thanks a bunch for the recommendations--I'll _definitely_ have to search for Tasso next time I make gumbo. And those sausage suggestions are great; I'll keep my eyes peeled.

From Serious Eats

Watch It with Us: 'Top Chef Masters' Episode 9

Oh wait, Dale was on Anita's team? That's a relief: then Rick can still be my role model--I don't mind as much being disappointed with Lo...

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love a homemade cornbread stuffing! Nothing beats it.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My nannie always made a casserole of asparagus, green peas, mushroom gravy and cream cheese and loads of cheddar on top. Though I wouldn't eat this any other day of the year, it just isn't Thanksgiving without it.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love my hubby's grandma's homemade noodles. They are so, so good.
erma.hurtt@sbcglobal.net

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Has to be the stuffing! It's the only time of the year I make it. And ooooh so good the nest day- IF it makes it!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is cornbread-sausage stuffing. So rich, so good!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the fresh and fresh tasting cranberry and orange relish. Yum.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Green bean casserole, it's not really special but we only have it twice a year. I guess that's what makes it special.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is stuffing with gravy.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Fried Turkey, stuffing and gingersnap gravy in one bite. By far my favorite holiday as it is truly THE holiday for food lovers! I can't wait!!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Oyster stuffing. Tough part, finding enough people who aren't oyster-phobic...

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Gotta go with roasted garlic mashed potatoes. I could eat it all.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My moms - potatoes, summer savory and crushed crackers, also includes tons of butter and a few onions - I miss stuffing since it started killing people :(

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love homemade warm applesauce!! That and the apple pie are my favorite part of Thanksgiving. I don't like most of the other food including the turkeY!

Thanks for the giveaway!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

This year it will be pumpkin ravioli with sage brown butter sauce.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Dinner rolls from Cook's Illustrated. I could just eat those and nothing else.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

i love potatoes of any kind...so...creamy, garlic-y mashed potatoes.

Recent Posts

From Talk

Do spices really degrade in light?

From Talk

Refrigerating tomatoes: is that so wrong?

From Talk

Gumbo sausage in Chicago?

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