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From Serious Eats

Cook the Book: The Splendid Table's How to Eat Supper

Anthony Bourdain.
If you could go back and do something over in your life, what would it be?

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Essentials: Rice

I use a pressure cooker to cook my brown rice. It turns out PERFECT every time. Highly recommended.

From Serious Eats

Cook the Book: The Cornbread Gospels

My fav cornbread is from a bakery up the street from my house.

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From Serious Eats

Cook the Book: The Splendid Table's How to Eat Supper

Anthony Bourdain.
If you could go back and do something over in your life, what would it be?

From Recipes

Essentials: Rice

I use a pressure cooker to cook my brown rice. It turns out PERFECT every time. Highly recommended.

From Serious Eats

Cook the Book: The Cornbread Gospels

My fav cornbread is from a bakery up the street from my house.

From Serious Eats

Cook the Book: Nigella Express

On Sunday I make a big pot of rice and keep it in the refrigerator throughout the week. For dinners, I just reheat the rice and throw on some cooked vegetables / sauces / Meats. Plain rice can turn into something fantastic and different every night with the right stuff mixed in.

From Serious Eats

Cook the Book: New South Grilling

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From Serious Eats

Cook the Book: New South Grilling

My dad makes the most amazing preserved vegetables. My grandmother taught him and its a family secret. He won't even tell my mom and my mom has to BEG him to make it. He keeps it in a jar for a few days for the best flavor, but my sister and I would sneak bites that by the time it's supposed to be ready, it's half eaten. It has chinese cabbages, cucumbers, baby onions, and carrots. It sweet, crunchy, sour, spicy (like kimchi! but not red), and salty. The mouth is confused at first, but the stomach is always happy. (I miss my dad!).

From Serious Eats

Cook the Book: New South Grilling

It is sorta strange, but IBC rootbeer always reminds me of my dad. As a treat to us kids, once in a while he would stop at the grocery store after work and buy IBC root beer and Vanilla ice cream as a treat for us kids (root beer floats)

From Serious Eats

Cook the Book: New South Grilling

My dad loves cabbage rolls. His grandmother used to make them, and the recipe came from the "Old Country".

From Serious Eats

Cook the Book: New South Grilling

antipasta my father always had alot of that around the grill

From Serious Eats

Cook the Book: New South Grilling

Sauerkraut, mettwurst and mashed potatoes (the stay away!)

From Serious Eats

Cook the Book: New South Grilling

Sour beef and dumplings and chocolate topped cookies

From Serious Eats

Cook the Book: New South Grilling

My Dad loved cheeseburgers above everything!

From Serious Eats

Cook the Book: New South Grilling

My Dad loves Korean food, especially bulgogi!

From Serious Eats

Cook the Book: New South Grilling

Only one thing...he was the OLD SOUTH! Corn whiskey or better known as White Lightening!

From Serious Eats

Cook the Book: New South Grilling

Just one? Pancakes, Manhattan Clam Chowder, ice cream, and Milk Shakes are the first ones that come to mind.

From Serious Eats

Cook the Book: New South Grilling

Anything cooked on the grill and on the spit (rotisserie), mostly steak and chicken on the spit. That's when Mom was cooking the rest of the meal indoors. When Dad was responsible for the meal it was grilled cheese and Campbells cream of tomato soup (at least he added milk and not water), or TV dinners. I loved when he grocery shopped, because we got ice cream and jiffy pop popcorn - the kind that grew right before your eyes on the stovetop. He loved making us happy. God, I miss that beautiful man.

From Serious Eats

Cook the Book: New South Grilling

Anything with molasses. He liked sandwiches with blended peanut butter and molasses, and liked molasses on his oatmeal. (Mind you, he ate the oatmeal both cooked and raw.)

Also, any Chinese food. He worked in China with the UN (Actually UNRRA) for almost 2 years after WWII, and always had a love for Chinese food. (Hard to get in SC in the early 60s - even the ingredients!)

From Serious Eats

Cook the Book: New South Grilling

Morel mushrooms, my dad visits me every spring just so we can go mushroom hunting. I've been looking for more interesting ways to cook them so it's not the same thing every time.

From Serious Eats

Cook the Book: New South Grilling

Homemade pea soup. My father loved it, so once in awhile my mother would make a big batch of it, mostly for him, since most of us kids, didn't like it very well. Us children were never very happy, when she made it, but my dad was. I still think of him whenever I hear pea soup!

From Serious Eats

Cook the Book: New South Grilling

SOS (chipped beef gravy) Daddy(a former Marine Corp DI) used to make it for Sunday breakfast when I lived at home. It was always yummy and one of his favorites(and mine)

From Serious Eats

Cook the Book: New South Grilling

turkey he always carved the turkey on thanksgiving :)

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Cook the Book: New South Grilling

My father's favorite meal: meatballs with lotsa ketchup and then pineapple fluff for desert.

From Serious Eats

Cook the Book: New South Grilling

Beef pot roast most reminds me of my father ~ he was a meat and potatoes man :) *Thanks* for the giveaway!

From Serious Eats

Cook the Book: New South Grilling

I would have to say baked beans because he will eat them straight from a can.

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