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From Serious Eats

Cook the Book: Molto Batali

All the holiday orphans, especially back in NYC, people that can't make it back to where their families are for the big feasts. Always is a great time.

From Serious Eats

Cook the Book: 'The Family Meal'

Don't really have to imagine since I worked in restaurants before. It was usually a stew or some baked dish, often chicken, lots of rice.

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Recent Polls

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spanklin answered "Yes" to Are you a pizza purist?

From Slice

spanklin answered "None. I like only crust, sauce, and cheese." to How many toppings do you top your pizza with?

From Slice

spanklin answered "I have at one time" to Do you work — or have you ever worked — in a pizzeria or the pizza industry?

From Serious Eats

spanklin answered "10-15 years old" to When Did You Learn to Cook?

Recent Quizzes

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spanklin got 66% correct on Quiz: How Much Do You Know About Pumpkins?

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spanklin got 22% correct on Quiz: How Much Do You Know About Apples?

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spanklin got 70% correct on Quiz: How Much Do You Know About Cheese?

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Recent Comments

From Serious Eats

Cook the Book: Molto Batali

All the holiday orphans, especially back in NYC, people that can't make it back to where their families are for the big feasts. Always is a great time.

From Serious Eats

Cook the Book: 'The Family Meal'

Don't really have to imagine since I worked in restaurants before. It was usually a stew or some baked dish, often chicken, lots of rice.

From Serious Eats

Cook the Book: 'The Butcher's Guide to Well-Raised Meat'

Free range. Naturally fed. No hormones or antibiotics. As local as possible. And slaughtered humanely, well, as close as humanely killing something alive as you can.

From Serious Eats

Cook the Book: 'The Japanese Grill'

Lots of shellfish, oysters, shrimp, and scallops.

From Serious Eats

Cook the Book: 'Super Natural Every Day'

Guacamole, so fast and everything in it is super healthy, avocados, garlic, onions, chilis, tomatoes, cilantro, etc.

From Serious Eats

Cook the Book: 'The Book of New Israeli Food'

Invited to a seder by a neighbor when I was 8, his mother emigrated from Israel after she met his father, an American Jew, on a kibbutz near Jerusalem. Braised lamb shanks, an aromatic rice dish, hummus, charoset with a bunch of dried fruits, and lots of herbs everywhere.

From Serious Eats

Weekend Book Giveaway: 'Roadfood'

Not exactly road food, but we always stop at the Flat Branch Pub in Columbia MO whenever we are travelling West out of St. Louis, or coming back East to St. Louis, great stuff.

From Serious Eats

Cook the Book: 'One Big Table'

Deli sandwiches, everytown has a specialty.

From Serious Eats

Weekend Giveaway: 'The Food Matters Cookbook'

Doing backyard organic gardening. Joined a local farm co-op. Eating less and less meat. Buying as responsibly as possible. Sharing info/news of sustainable eating with family and friends.

From Serious Eats

Cook the Book: 'At Home with Madhur Jaffrey'

Daals have been a steady rotation for me for years.

From Talk

Starting another Chemo Thread

My Ma finished her chemo a few months ago. I really empathise with all your emotions on this one.

Jello and jelly beans are good, some protein in there.

Don't use metal utensils to eat with. Something about the chemo treaments make metal taste extra sour on one's tongue and can cause appetite loss.

I've also been reading some medical articles that say they've proven in clinical trials that fish oil supplements stave off and reverse the thinning effects of chemo. You can Google "fish oil pills chemo" to pull up a dozen such articles. I wish I had seen those before my Ma started her treatment.

Good luck with your treatment.

From Serious Eats

Cook the Book: 'The Sriracha Cookbook'

It's not necessarily my favorite, but out of curiousity I put some Sriracha on vanilla ice cream. It was good.

From Serious Eats

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

My Grandma used to bake ducks with sweet wine kraut and dumplings, it was fantastic.

From Serious Eats

Seriously Delicious Holiday Giveaway: La Quercia

On garlic rubbed toasted bread with olive oil, shaved thin

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Recent Posts

spanklin hasn't written a post yet.

Recent Favorites

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Polls

From Slice

spanklin answered "Yes" to Are you a pizza purist?

From Slice

spanklin answered "None. I like only crust, sauce, and cheese." to How many toppings do you top your pizza with?

From Slice

spanklin answered "I have at one time" to Do you work — or have you ever worked — in a pizzeria or the pizza industry?

From Serious Eats

spanklin answered "10-15 years old" to When Did You Learn to Cook?

See more polls by spanklin »

Quizzes

From Serious Eats

spanklin got 66% correct on Quiz: How Much Do You Know About Pumpkins?

From Serious Eats

spanklin got 22% correct on Quiz: How Much Do You Know About Apples?

From Serious Eats

spanklin got 70% correct on Quiz: How Much Do You Know About Cheese?

See more quizzes by spanklin »

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