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About: 73 year old female, retired nurse,

Favorite foods: Fresh fruits and vegetables, grilled, baked or poached fish, pasta with oil sauces, salads, homemade angel food cake

Last bite on earth: Would have to be grilled tilapia, fresh asparagus, roasted red new potatoes, caesar salad and a bowl of fresh picked red raspberries. Yummy!

The Ten Most Recent Comments By susitee

From Required Eating

Flavor: What We Thought We Knew Is Wrong

JerseyWarren, you are SO right! I live in Flint, Michigan and if I want a hamburger I still go to Halo Burger where they make them the same as they did back when I was a kid in the forties. When I want Italian food, I make it here at home. If I want Mexican food, I make it here at home. Having lived a few years in Queens, NY, my Neopolitan landlady taught me how to cook Italian, and having lived many years in Texas, I know how to cook mexican food. I have pretty much given up eating in restaurants that can be found in any city in the US and just stick to the same little places where I ate in the different places I have lived that have been carried on by the families who started them so many years ago. Nothing can compare!! And, I love beets AND goat cheese!
susi

susitee at 11:25AM on 06/23/08

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts

I have to agree with KashaKnish and I too never use a cast iron skillet. But, what i do is, mix baby carrots with the brussel sprouts in a big bowl, with olive oil, coarse ground salt and fresh ground pepper, lay them on a cookie sheet or in a baking dish and roast them at 400° for 30-35 minutes. The carrot turn out so sweet and the brussel sprouts are just yummy!!!

susitee at 8:50PM on 05/15/08

From Required Eating

Grilled Cheese Throwdown

Being a cardiac bypass survivor times 2, I really watch my fat intake. Well, I really like grilled cheese sandwiches to accompany my tomato soup, so I have modified a few things and have still come up with an acceptable version. Kraft Fat-Free singles are the closest i've been able to find to the real fat-laden thing so I take two slices and put them in between whole wheat bread that I've brushed with olive oil. The cheese melts nicely and isn't rubbery. If you've got a cholesterol problem, try a grilled cheese sammich this way and change your way of eating. Since i've changed my eating style to lo fat and I go for daily walks, I have dropped from 191 down to 137 lbs and have not felt deprived at all.

susitee at 11:42AM on 04/21/08

From Talk

What to do with Swiss Chard?

I make a first dish with chard or kale or escarole by cutting it into bitesized pcs, sauteeing it in with some hot italian turkey sausage (bulk), half dozen cloves of chopped garlic, a can of drained, rinsed Great Northern beans, a TBsp of italian seasonings, s/p and two cans of chicken broth and just let it simmer for 30-40 minutes. In place of the sausage, I make meatballs or sometimes even braccioli. Make it your own way and I'm sure it will be delicious.

susitee at 9:36AM on 04/14/08

From Talk

Corn tortillas - what's the secret?

Making enchiladas is very simple without breaking the tortilla. I always lay mine in a skillet with hot oil for just a couple seconds on each side, remove and lay them on paper towels to soak out the oil, then I dip them into either red or green enchilada sauce( which has been warmed up) before filling and rolling up. I fill, roll, and place in a 9 x 13 glass baking dish, cover with the remaining enchilada sauce, chili, shredded cheese and diced onions, cover and put in the oven. These enchiladas are delicious and you fill them with whatever you want.

susitee at 12:59PM on 01/28/08

From Required Eating

Look Who's Talkin' About Pies

I have a family dinner twice a year, and I like to keep things simple. I do not make pies from scratch. Some of the family likes cherry pie, some like apple. Because my budget is somewhat tight, I compromise and make one large pie, half apple, half cherry. Works for me. Pillsbury Ready-made Pie Crusts and Comstock Pie Fillings are the best for piemaking (except for homemade, of course). Paint the crust with milk and sprinkle with sugar, and just bake and enjoy! From start to oven, maybe fifteen minutes. How easy is that, and they are delicious!!!!!!!
susitee

susitee at 12:49PM on 01/28/08

From Talk

Would you rather give up coffee or pasta?

Well, being as how I only drink coffee every other am, alternating days with strong tea, I could give up coffee. I only drink one cup anyway. But, pasta???, are you crazy?? I could no more give up my pasta than I could fly! I probably have at least a dozen boxes of various pasta in my pantry right now.

susitee at 3:27PM on 01/23/08

Responses to Comments by susitee

From Required Eating

Flavor: What We Thought We Knew Is Wrong

One of the most delicious dishes I ever had was a bite of my friend's vegetable Napoleon which included roasted beets AND goat's cheese. I was very sorry I did not order it and every opportunity to find something similar has been a disappointment.

We were eating at Nana's which is an excellent restaurant in Durham, NC which has far more sophisiticated eating opportunities today than in the past. Matha's good friend Sara Foster has her place offering fresh and delicious American fare right around the corner from Nana's.

I think that America's palate overall has become much more sophisitcated over the last 30 years and the breads and cheeses and fine French culinary experiences etc that were concentrated in large metropolitan areas are now much more readily available including central North Carolina. Pork barbecue is no longer the only excellent thing to eat here!

My mother drank instant coffee and served us canned asparagus. I can't imagine having to consume that low level quality of sustenance by choice.

Yes, there are many depressing examples of inauthentic and homogenized foodstuffs available to the undiscerning public. But I remember TV commercials for making pizza at home from a box of ingredients included canned sauce and a sprinkling of dry, tastless ersatz parmesan cheese.

We've come a long way baby.

dnc

JohnFred at 1:25PM on 06/23/08

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts

I roast mine in a hot oven also, but I'd love to try the addition of balsamic. I will definitely make this. A sprinkle of parm at the end can only add to the goodness!

PerkyMac at 10:41AM on 05/16/08

From Required Eating

Grilled Cheese Throwdown

third on the outside mayo tip.

avisualperson at 6:47PM on 04/22/08

From Required Eating

Grilled Cheese Throwdown

Purists don't look, but when I was little my favorite was a "pizza grilled cheese" sandwich: marinara sauce and mozzarella on Jewish rye, buttered and fried. It might not be a "real" grilled cheese, but it comes darn close to my favorite comfort sandwich.

natty at 3:39AM on 04/22/08

From Required Eating

Grilled Cheese Throwdown

And I forgot...try it with Rye sometime....

tigger at 5:56PM on 04/21/08

From Required Eating

Grilled Cheese Throwdown

At least three cheeses,and try putting fresh tomato and sweet onion in before grilling..and being from the south mayo as always...

tigger at 5:55PM on 04/21/08

From Required Eating

Grilled Cheese Throwdown

i like to mix in some garlic powder with the butter on the outsides of the sammich. then fry it on high heat so it almost burns. so tasty!

boltchloer at 5:43PM on 04/21/08

From Required Eating

Grilled Cheese Throwdown

My dad's specialty was a split-cheese sandwich- lightly toast white bread, make a slit almost to the bottom but keep three edges intact, spread inside with mustard and slip in sliced imported swiss cheese and then pan-fry in butter. Quite delicious to this day!

deefine at 3:11PM on 04/21/08

From Required Eating

Grilled Cheese Throwdown

Grown up version - Really sharp cheddar, Brownberry whole wheat bread, put open faced in toaster oven on "Toast" till it dings, then smoosh together.

Childhood memory version - Pepperidge Farm white bread, Kraft singles, made in a small nonstick skillet with Parkay spread on the outside. I used to eat the middles and dip the crispy margarine crusts in my chocolate milk.

akk328 at 1:37PM on 04/21/08

From Required Eating

Grilled Cheese Throwdown

Though I love my Wonder Bread and 3 Kraft Singles, I graduated to Havarti and a thin slice of turkey on rustic white bread, toasted and dipped in olive & garlic salsa.

elswinger at 1:33PM on 04/21/08