skizziks’s Profile

Recent Comments

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.

See more comments by skizziks »

Recent Posts

From Talk

Do spices really degrade in light?

From Talk

Refrigerating tomatoes: is that so wrong?

From Talk

Gumbo sausage in Chicago?

See more posts by skizziks »

Recent Favorites

skizziks hasn't favorited a post yet.

Recent Polls

skizziks hasn't answered any polls yet.

Recent Quizzes

skizziks hasn't taken any quizzes yet.

Recent Comments | Response to Comments

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

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

@jdmcdonald: Absolutely! The moment the nonmasters showed up, it turned into an episode of Big Brother. I guess that's fine for people who are into generic competitive strategizing, but it bored/irritated me. It seems totally reasonable to me that Michael wanted people who could efficiently carry out his vision without improvising and screwing everything up. I just didn't understand why the producers gave so much screen time to the nonmasters complaining about Chiarello. Especially since we hardly saw any of the food the teams ended up preparing!

I actually was kind of disappointed in Bayless; he should have put himself in the middle of the confrontation between Dale and Chiarello--either smooth things over, or stand up for his team member.

From Serious Eats

Can Pumpkin Beer Be Serious Beer?

I agree with judochop, Pumking is spectacular! I liken the taste to ground up ginger snaps in cream. I loved it so much last year that this year when it came out I drove an hour just to get a case of it. I hope to try some other beers from Southern Tier eventually, some of them sound great.

I love sweet beers, flavored beers, wheat beers, malty beers and sour Flemish beers. Beers with a lot of hops though, not my favorites. Pumpkin beers are some of my favorites, but then I happen to love everything made with pumpkin.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Hard to choose. I started out in food blog land with I Was Just Hungry.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Thank you for participating, and congratulations to our winners:

nmallory
RossS
merckurybubbles
Sharon H.
wwe11

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I like Serious Eats of course. I also like Smitten Kitchen.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

My favorite food blogs are this one and Culinate.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats is my favorite. Simply Recipes is my second favorite.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Baking Bites and Simply Recipes. I want to cook and eat pretty much everything from these sites!!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I love so many sites. I love Serious Eats (of course), PW's and any cake blog. I have a major sweet tooth.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Pioneer Woman Cooks is one I go to all the time.. love the step by step pictures and delicious home cooked meals :)

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Pioneer Woman Cooks is one I go to all the time.. love the step by step pictures and delicious home cooked meals :)

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

http://thepioneerwoman.com/cooking/ is one of my favorites (along with SE, of course!) - her entire blog receives several visits a day from me as I check to see if there is anything new - I discovered this delightful site this summer - I've tried several of her recipes, and am smitten - I'd really love to win her cookbook!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats has been my go to site for a long time...consistent quality, informed contributors, great topics. What's not to love!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

PWC is my favorite. A second would be Bakerella.

Recent Posts

From Talk

Do spices really degrade in light?

From Talk

Refrigerating tomatoes: is that so wrong?

From Talk

Gumbo sausage in Chicago?

Recent Favorites

skizziks hasn't favorited a post yet.

Polls

skizziks hasn't answered any polls yet.

Quizzes

skizziks hasn't taken any quizzes yet.

About skizziks

Website:

Location:

About:

Favorite foods:

Last bite on earth: