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From Serious Eats

The Salmonella Scare: Are You Eating Fewer Eggs?

@seikel - ROFL. That's awesome. :)

I buy my eggs from one of several local farmers at the farmers' market and have been for sometime now. One stand even has pictures of their hens! And when they get too old to lay anymore, well, an old laying hen cooks up nicely in the slow cooker. :)

It's nice with all the recalls/food borne illness scares the past few years to know exactly where my food came from and how and when it was picked/gathered.

From Serious Eats

Peanut Brittle: The Original Salty-Sweet Confection?

I get a box/tin of peanut brittle in my Christmas box from my grandmother every year. She's from Tennessee and apparently it's tradition. Love it. :)

My current love are these salted vanilla caramels from a local baker here in Philly called Market Day. Sweet chewy vanilla caramel, with a hint of buttery sea saltiness. Yum. Market Day also makes fantastic caneles. :)

From Sweets

Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'

True gelato? When a friend took me to Capogiro here in Philadelphia shortly after I moved here 4 years ago. Absolutely heavenly stuff. I had their kiwi and sweet Amish milk flavors on that first trip. And there have been many more trips since then.

From Slice

Poll: Do Garlic and Mozzarella Belong Together on a Pizza?

I am reminded of Juliano's Pizza in Vancouver, WA, known for their garlicky and delicious pizza.

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Recent Posts

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Recent Polls

From Serious Eats

slmcdanold answered "No" to Are You Eating Fewer Eggs

From Serious Eats

slmcdanold answered "Bendy" to Straight or bendy, that is the question.

From Serious Eats

slmcdanold answered "5-10 years old" to When Did You Learn to Cook?

From Serious Eats: New York

slmcdanold answered "Call over the manager and ask that the item be taken off the bill. " to How Would You Deal With Restaurant Error?

Recent Quizzes

From Serious Eats

slmcdanold got 60% correct on Quiz: How Much Do You Know About Tea?

From Serious Eats

slmcdanold got 60% correct on How Much Do You Know About Hot Dogs?

From Serious Eats

slmcdanold got 50% correct on How Much Do You Know About Food TV and Its Personalities?

From Sweets

slmcdanold got 80% correct on What's Your Ice Cream IQ?

See more polls and quizzes by slmcdanold »

Recent Comments

From Serious Eats

The Salmonella Scare: Are You Eating Fewer Eggs?

@seikel - ROFL. That's awesome. :)

I buy my eggs from one of several local farmers at the farmers' market and have been for sometime now. One stand even has pictures of their hens! And when they get too old to lay anymore, well, an old laying hen cooks up nicely in the slow cooker. :)

It's nice with all the recalls/food borne illness scares the past few years to know exactly where my food came from and how and when it was picked/gathered.

From Serious Eats

Peanut Brittle: The Original Salty-Sweet Confection?

I get a box/tin of peanut brittle in my Christmas box from my grandmother every year. She's from Tennessee and apparently it's tradition. Love it. :)

My current love are these salted vanilla caramels from a local baker here in Philly called Market Day. Sweet chewy vanilla caramel, with a hint of buttery sea saltiness. Yum. Market Day also makes fantastic caneles. :)

From Sweets

Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'

True gelato? When a friend took me to Capogiro here in Philadelphia shortly after I moved here 4 years ago. Absolutely heavenly stuff. I had their kiwi and sweet Amish milk flavors on that first trip. And there have been many more trips since then.

From Slice

Poll: Do Garlic and Mozzarella Belong Together on a Pizza?

I am reminded of Juliano's Pizza in Vancouver, WA, known for their garlicky and delicious pizza.

From Serious Eats

In Season: Black-Eyed Peas

I like my black-eyed peas cooked with a little bacon. And then eaten topped with ketchup. It's either that or in hoppin' john.

From Serious Eats

Cook the Book: 'Farm to Fork'

The amazingly sweet peach I ate when I got home from the farmers' market last weekend. I stood over the sink with juice running down my chin and my arms and dripping off my elbows. The pit practically fell out. It was FANTASTIC. Warm from the sun and tasted like summer.

From Serious Eats

Mother's Day Giveaway: Peanut Butter & Co. Chocolate Bonbons

My mom's Italian meat sauce for spaghetti (ground beef and Italian sausage!). I have her recipe, but it tastes *so* much better when she makes it.

From Sweets

Milkshakes at Burgerville in the Pacific Northwest

I miss Burgerville. Living on the East coast and reading this post is TORTURE.

I'm not a huge fan of fast food generally, but I can always make an exception for one of their burgers with Tillamook cheese. And oh those Walla Walla sweet onion rings are perfection.

You should try the seasonal shortcake dessert. They use in season berries. I recommend the marionberry shortcake with vanilla soft serve!

From Serious Eats

In Season: Asparagus

Asparagus showed up at my farmers' market today for the first time this season! I did a little happy dance with joy. :)

One of my favorite things to make is Asparagus and Penne pasta with a creamy lemon and ricotta sauce. So.good.

Also, I definitely agree with @chanterelle. Grilled or roasted asparagus with a touch of olive oil, salt and pepper is fantastic.

From Serious Eats

In Season: Collard Greens

A quick braise. Start with bacon, add onions and garlic and let them get a bit of color. Add the chopped collards (other greens work too), and toss to wilt, mixing in the bacon, onion and garlic bits with the collards. Add a splash of white wine (or vinegar), and scrape all the good brown bits off the bottom of the pan. Add a good amount of broth (chicken or vegetable), cover, and let simmer on low for about 15-17 minutes. Remove lid, make a well in the greens, and crack and egg in the well. Cover again, and let the egg "poach" in the braising liquid for 2-3 minutes, until whites are set but yolks are still runny.

Pour the whole thing into a serving bowl, and eat with some nice crusty toast to sop up the braising liquid.

Play with the seasoning...sometimes I add some crushed red pepper flakes, or white pepper.

From Serious Eats

Grocery Self-Checkout Lanes: Way or No Way?

Generally, the self-checkout things HATE me. I have problems scanning, problems with produce, and problems because I bring my own bags. They don't like it when you have your own bags as it throws off the system of balancing the weight between what you scan and what goes in the bag.

I find them a pain in the a**. I hate them as much as they hate me.

Fortunately, my local grocer doesn't have any. :) And it's a bag-your-own store. So things get bagged the way I want, AND I don't have to deal with ornery technology.

From Serious Eats

Cook the Book: 'The Art of Eating In'

I love the creative process and instant gratification that cooking brings to my life. It was the ultimate stress relief when I was in grad school. The saving money part is a nice bonus. :)

From Recipes

Dinner Tonight: Chipped Beef Gravy

It's a classic. Pure Midwest. When I stayed with my Grandmother post-grad school (hello, job hunt) we made varieties of this that included substituting the toast with new potatoes (aka gravel), or 1/2 of a baked potato (aka a brick). :) We had way way too much fun coming up with the names.

It's definitely a comfort food for me.

From Serious Eats

Street Food Profiles: HubBub Coffee Company in Philadelphia

I love HubBub! The fact that it's a big red truck makes me smile. Stumptown coffee is some of the best and at HubBub it's brewed to perfection (strong yet not bitter). I love being able to brag to my friends elsewhere that we have a coffee truck in Philly that makes fabulous coffee. The friend that introduced me to good coffee when I lived in the Pacific Northwest was particularly jealous. :) And the tunes are a nice bonus. :)

From Serious Eats

Valentine's Day Giveaway: Peanut Butter & Co. Chocolate Hearts

Godiva dark chocolate truffles. Makes me think of my mom, as she loves them, and when she gets a box she rations them very carefully. She doesn't share them. But on occasion, when we're playing cards at 3am, she'll share one. Best. chocolate. ever. at that moment.

From Serious Eats

Poll: What Do You Call Cola Drinks?

I said soda, but to be honest when I'm visiting family in Michigan it's pop. And in the South it tends to be Coke. I've discovered that the word choice tends to be more regional than anything else.

From Serious Eats

Cook the Book: 'The Best Soups in the World'

I have a love affair with squash soups. Every one I've tried has been incredible. Pumpkin...acorn...butternut...kambocha...any type of squash soup. They're so creamy and warm and delicious.

Although if you want the soup I consistently love/enjoy, it's tomato. Yes, even the condensed canned version. With a side of grilled cheese, please.

From Serious Eats

Cook the Book: 'Jamie's Food Revolution'

Currently it's quick-braised greens (kale or collards), with eggs poached in braising liquid, over bread.

Saute onions and garlic in some olive oil (or olive oil and butter mix, my preference), add the greens and toss to coat. Pour in a cup or so of broth and a splash of vinegar. Lower heat, cover, and braise the greens for about 15-20 minutes (more or less depending on how toothsome you like your greens). Make a well in the center, crack and egg or two into the well, replace cover, and poach the eggs for a few minutes. Serve over some nice toasted bread to soak up the braising liquid. YUM!

From Serious Eats

DVD Giveaway: Food, Inc.

I eat less meat, and what meat I do eat I buy at the farmers' market. I pretty much only shop at my local farmers' market (did a CSA this past summer and will do it again), so it's all local all organic all the way these days. For things I can't get there (pastas, olive oil, sugar, etc.), I try to buy as local as possible (if nothing else buy from a local store rather than the chain) and buy organic.

Surprisingly, my grocery bills have gone down.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Marjean's cranberry-orange relish. Marjean was kind of like a third grandmother...she adoped us as much as we adopted her. I can't remember a Thanksgiving without her cranberry-orange relish...the day just doesn't feel right without it. This one is definitely a tradition for me and my family.

My new favorite side is Brussels sprouts cooked with garlic and bacon!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

My reader includes Serious Eats (of course!), The Kitchn', 101 Cookbooks, Bitten, Orangette, Ruhlman, Simply Recipes, Smitten Kitchen, and The Food Librarian. :)

I also follow a bunch of the same and more on Twitter, including the Pioneer Woman and Jaden of Steamy Kitchen. :)

And lets not even start on the massive number of food blogs I have tagged in Delicious that I search when I'm looking for a recipe. It's slightly out of control.

From Serious Eats

Cook the Book: Pumpkin Baking

Pumpkin roll. But it has to be my family's version. Other versions I've tried just don't compare! Me? I've got it down to a science. :)

From Serious Eats

Cook the Book: 'The Craft of Baking'

The best dessert...that's a difficult one. I think the best desserts are those enjoyed during the holidays with family and friends. We make a pumpkin roll for Thanksgiving instead of pumpkin pie. I've had many pumpkin rolls, but none of them compare to "our" recipe.

Also, my dad's favorite cookie, butterscotch-oatmeal, are pretty incredible.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

A chocolate truffle. Made with really good quality dark chocolate and a rich indulgent filling. All you need is that one bite to be completely satisfied.

From Serious Eats

When Is It Socially Acceptable to Share Food?

I agree that it definitely depends on the group/person you're with. When I'm out with some friends, we definitely share (it's pretty much expected/assumed). My family definitely shares. But other friends are strictly "don't touch" diners. And that's fine.

My only exception: do NOT touch my dessert unless invited (or we agree to share ahead of time). It's rare I order dessert, so when I do, it's mine, all mine. You can blame my mother, who once nearly stabbed me with her fork once for attempting to share her dessert.

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Recent Posts

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Recent Favorites

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Polls

From Serious Eats

slmcdanold answered "No" to Are You Eating Fewer Eggs

From Serious Eats

slmcdanold answered "Bendy" to Straight or bendy, that is the question.

From Serious Eats

slmcdanold answered "5-10 years old" to When Did You Learn to Cook?

From Serious Eats: New York

slmcdanold answered "Call over the manager and ask that the item be taken off the bill. " to How Would You Deal With Restaurant Error?

From Slice

slmcdanold answered "Yes. Bring it on" to Do Garlic and Mozzarella Belong Together on a Pizza?

From Serious Eats: New York

slmcdanold answered "I'll go out of my way for a cupcake—they're cute and tasty." to Do You Care About Cupcakes?

From Serious Eats

slmcdanold answered "Hot" to Which Salsa Spicyness Level Do You Prefer?

From Slice

slmcdanold answered "Way!" to Dessert Pizza: Way or No Way?

From Serious Eats

slmcdanold answered "A mix of cheeses" to What Kind of Cheese Do You Like on Grilled Cheese?

From Serious Eats

slmcdanold answered "Sometimes " to Do You Take Photos of Your Food Before Eating?

From Serious Eats

slmcdanold answered "Sweet" to Are You a Sweet or Salty Breakfast Eater?

From Serious Eats

slmcdanold answered "Poached" to How do you like your eggs?

From Serious Eats

slmcdanold answered "No way" to Grocery store self-checkout lanes: way or no way?

From Serious Eats

slmcdanold answered "Basically #2 but with a crunchy (usually from toasted breadcrumbs) layer on top." to How Do You Like Your Mac and Cheese?

From Serious Eats

slmcdanold answered "I leave a few nibbles to train myself to eat less. " to Do You Clean Your Plate?

From Serious Eats

slmcdanold answered "Soda" to What Do You Call Cola Drinks

From Serious Eats

slmcdanold answered "Empanadas " to What's Your Favorite Kind of Savory Pie?

From Serious Eats

slmcdanold answered "Apple (French, old-fashioned, sour cream, etc.)" to What's Your Favorite Kind of Pie?

From Serious Eats

slmcdanold answered "Safeway" to What's Your Favorite Grocery Chain?

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Quizzes

From Serious Eats

slmcdanold got 60% correct on Quiz: How Much Do You Know About Tea?

From Serious Eats

slmcdanold got 60% correct on How Much Do You Know About Hot Dogs?

From Serious Eats

slmcdanold got 50% correct on How Much Do You Know About Food TV and Its Personalities?

From Sweets

slmcdanold got 80% correct on What's Your Ice Cream IQ?

From Serious Eats

slmcdanold got 60% correct on How Much Do You Know About Spring Vegetables?

From Serious Eats

slmcdanold got 75% correct on How Much Do You Know About Irish Food?

From Serious Eats

slmcdanold got 87% correct on How Much Do You Know About Cheese?

From Serious Eats

slmcdanold got 0% correct on Pop Quiz: Breakfast Cereal Trivia

From Serious Eats

slmcdanold got 62% correct on Winter Vegetables Quiz

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About slmcdanold

Website: http://slmcdanold.blogspot.com/

Location: Philadelphia, PA

About: Librarian who likes to tinker in the kitchen and has a goal of mastering her great-grandmother's pie crust method.

Favorite foods:

Last bite on earth: