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From Serious Eats

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

I love it in the soups at my local lunch place - chicken lemon rice, split pea, just about anything. Cold pizza is also a favorite.

From Drinks

5 Apple Brandy Cocktails from The PDT Cocktail Book

I'll go with The Cato:

1.5 apple brandy
.75 cointreau
25 cynar
1 dash angostura bitters
1 barspoon allspice dram

From Serious Eats

Cook the Book: 'Ruhlman's Twenty'

Preparing things ahead of time. I used to do the bare minimum to start a recipe and then try to constantly prepare other ingredients as I go ("I'll cook these onions and as they go, I'll trim the meat, chop the herbs, open the tomatoes, peel the carrots, measure the wine..."), but I couldn't keep up. It's so nice to have ingredients ready to go so I can pay more attention to how things are cooking and tasting instead of rushing around in a mad dash to have things ready for Step 6 of the recipe.

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skokefoe got 60% correct on Quiz: How Much Do You Know About Sushi?

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skokefoe got 30% correct on How Much Do You Know About Spring Vegetables?

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skokefoe got 62% correct on Winter Vegetables Quiz

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Recent Comments

From Serious Eats

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

I love it in the soups at my local lunch place - chicken lemon rice, split pea, just about anything. Cold pizza is also a favorite.

From Drinks

5 Apple Brandy Cocktails from The PDT Cocktail Book

I'll go with The Cato:

1.5 apple brandy
.75 cointreau
25 cynar
1 dash angostura bitters
1 barspoon allspice dram

From Serious Eats

Cook the Book: 'Ruhlman's Twenty'

Preparing things ahead of time. I used to do the bare minimum to start a recipe and then try to constantly prepare other ingredients as I go ("I'll cook these onions and as they go, I'll trim the meat, chop the herbs, open the tomatoes, peel the carrots, measure the wine..."), but I couldn't keep up. It's so nice to have ingredients ready to go so I can pay more attention to how things are cooking and tasting instead of rushing around in a mad dash to have things ready for Step 6 of the recipe.

From Serious Eats

Cook the Book: Quick and Easy Korean Cooking

No expert, but I'll take a tasty bibimbap any day. And a dozen or two side-dishes never hurts...

From Serious Eats

Market Scene: Somerville Winter Market, Massachusetts

This is a very well-documented farmers market! BostonZest has a video shot there and Farm Aid's got a slideshow video too (http://www.youtube.com/watch?v=yzUhFU5yj4w). The market's a great addition to our area with a surprising variety of products available for this time of year. The stuff available seems better than most spring and fall farmers markets around. Wasn't that crowded last weekend, but maybe the super-cold temps helped keep them away.

From Serious Eats

Win a Food-Themed T-Shirt and $50 Gift Certificate from Threadless

Does whiskey count? No? OK, mom's stuffed shells, I guess. (Or a Craigie Burger.)

From Serious Eats

Cook the Book: 'The Heirloom Tomato'

Getting in line with the people saying sliced tomatoes, pesto & fresh mozzarella.

From Serious Eats

Cook the Book: Make it Fast, Cook it Slow

After 12 years without a dishwasher, I finally moved into a place that had one last summer. My life in the kitchen is so much more enjoyable now that I can cook without thinking of the additional time at the sink I'd spend for each additional implement I used in preparation.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Gonna go with the Corn Bread Dressing with Pecans and Bacon..

From Serious Eats

Cook the Book: 'Gourmet Today'

Like so many others, The Joy of Cooking was gifted to me as I moved out. It didn't always get a lot of use during those years (I knew the recipe for Kraft's Spirals 'n Cheese by heart though), but it was a good inspiration to have as I began to give a shit about cooking properly!

From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

I spread my love around and will go with any vendor that is offering up tasty fruit! And unusual varieties of veggies are always appreciated too.

From Serious Eats

Cook the Book: 'Modern Spice'

I'm totally clueless on cooking Ethiopian food, so I'll go with that one.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would love some homemade spicy pickles that stayed crunchy and delicious.

From Serious Eats

Cook the Book: 'The Asian Grill'

Our grilling mishaps always involve, "Oh crap, what do you mean we're out of gas? And you were too lazy to go re-fill the TWO spare tanks after depleting those too? OK, well - I guess we could just broil these..."

From Serious Eats

Cook the Book: ''Wichcraft'

Super-fresh mozzarella with anything else added (no raw tomatoes, please).

From Serious Eats

Cook the Book: 'Beyond the Great Wall'

Running around as evening came and stores closed, looking for some kind of weird yogurt-type beverage in a village in the Netherlands. Strange freedom.

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Like everyone else, apparently, eating less meat. Being open-minded and aware that sometimes the simplest solution is the best.

From Serious Eats

Cook the Book: 'On the Line'

By having my favorite sushi chef create it!

From Serious Eats

Cook the Book: 'Almost Meatless'

I'm not sure, but spicy chilaquiles sounds pretty darn good!

See more comments by skokefoe »

Recent Posts

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Polls

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Quizzes

From Serious Eats

skokefoe got 60% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

skokefoe got 30% correct on How Much Do You Know About Spring Vegetables?

From Serious Eats

skokefoe got 62% correct on Winter Vegetables Quiz

See more quizzes by skokefoe »

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