Recent Comments

From Drinks

Joe Alternatives: A Cup of Hot Brown, Hold the Coffee

I was reading a memoir of a pioneer woman settling Canada in the 1800's. She recalls hearing that fall harvested dandelion roots make a good coffee substitute, so she dug up a bunch, cut them up into bean sized pieces, roasted them, and made a fine cup of coffee. She described the flavor as better than the cheap coffee beans available to them at the time. I have yet to repeat this experience, but kind of want to.

From Serious Eats

Thai Cooking: Creamy Tom Yam Kung

I have come across your blog, and quite liked it. I'll be making this soup for sure, and welcome to SE!

From Serious Eats

The Vegan Experience Days 14, 15, and 16: The Wife Effect

I think to counter this experiment, Kenji should do an Atkins diet down the road. Research shows it's ever better at lowering cholesterol and improving triglycerides.

From Talk

Here's 50 bucks....

I'm totally headed to Tongo Rad's for dinner. You betcha I'd bring wine.

See more comments by tatianak »

Recent Posts

From Talk

Three times's the charm!

From Talk

Appliance attrition

From Talk

Dear SE, the new ads are extremely annoying

From Talk

Incompatible flavors

See more posts by tatianak »

Recent Favorites

From Recipes

Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

From Recipes

Honey Biscuits

From Recipes

Caramel Cream Layer Cake

From Serious Eats

Sauced: Duck Sauce

See more favorites by tatianak »

Recent Polls

From Serious Eats: New York

tatianak answered "I prefer well-prepared coffee, but can do with generic stuff in a pinch." to How Picky Are You About Coffee?

From Serious Eats: New York

tatianak answered "No. There are always dangers inherent in alcohol, and Four Loko is no different." to Should Four Loko Be Banned?

From Serious Eats: New York

tatianak answered "Location is no objection. I'll go anywhere." to How Far Would You Travel For Good Food?

From A Hamburger Today

tatianak answered "In the middle; don't love or hate them." to Do You Like Chili Burgers?

Recent Quizzes

From Serious Eats

tatianak got 55% correct on Quiz: How Much Do You Know About Pumpkins?

From Serious Eats

tatianak got 50% correct on Quiz: How Much Do You Know About Bagels?

From Serious Eats

tatianak got 40% correct on Quiz: How Much Do You Know About Cheese?

From Serious Eats

tatianak got 50% correct on Quiz: How Much Do You Know About Sushi?

See more polls and quizzes by tatianak »

Recent Comments

From Drinks

Joe Alternatives: A Cup of Hot Brown, Hold the Coffee

I was reading a memoir of a pioneer woman settling Canada in the 1800's. She recalls hearing that fall harvested dandelion roots make a good coffee substitute, so she dug up a bunch, cut them up into bean sized pieces, roasted them, and made a fine cup of coffee. She described the flavor as better than the cheap coffee beans available to them at the time. I have yet to repeat this experience, but kind of want to.

From Serious Eats

Thai Cooking: Creamy Tom Yam Kung

I have come across your blog, and quite liked it. I'll be making this soup for sure, and welcome to SE!

From Serious Eats

The Vegan Experience Days 14, 15, and 16: The Wife Effect

I think to counter this experiment, Kenji should do an Atkins diet down the road. Research shows it's ever better at lowering cholesterol and improving triglycerides.

From Talk

Here's 50 bucks....

I'm totally headed to Tongo Rad's for dinner. You betcha I'd bring wine.

From Serious Eats

The Vegan Experience, Day 5: Say No To Faux

I'm picturing a barley mushroom burger and drooling... I love the column and its attendant explorations and asides. I am an omnivore, and a huge animal lover, so I choose to eat only animals raised by local farmers with their welfare in mind. I have explored veganism, and I like the philosophy, although I feel that ethically sourced meat is a better choice for me. I also have seen first hand that unless you grow all your food by hand, yes, something will die for you to eat, even if only some baby birds dislodged from their nest as you plow.

From Talk

Uses for Sumac? Know a good recipe?

I also sprinkle it on pilafs, or plain rice. It gives a lemony hint that is addictive.

From Talk

I need recipes that can stretch a small amount of protein!

Paella - one or two sausages and one or two chicken thighs will flavor lots of rice and cauliflower. For spicing and technique check out Moorish Paella on Food 52 site. Also, the sausage and clam pizza from Cooking Light is phenomenal and can use just 4 oz of sausage and one can of clams to feed a family of four. When I was a kid, my mom's meatballs contained as much milk-soaked bread as meat and we kind of liked them that way...

From Talk

Best loaf pan?

I love the loaf pan from King Arthur, it is metal, very thick and sturdy and I've never had anything but excellent results from it. Just touching it is a pleasure, and I shove everything in there - bread, meatloaf, pound cake...

From Recipes

The Best Chili Ever

Just made it, with very minor modifications (different chile compositions, pork as well as shortribs, no marmite but a splash of worcerstershire), holy what a dish! I can honestly say this was one of the most flavorful, complex, rich stews ever. Definitely going into permanent rotation, way better than my old recipe.

From Serious Eats

Fast Food: Wendy's Chili

Dang if I didn't just go and get a baked potato w/chili, and several hot sauce packets. Very decent lunch indeed.

From Talk

Just wondering, do you feel okay eating alone at a restaurant?

I enjoy eating solo, and will take myself for lunch or dinner at the first opportune moment. I guess it comes down to your self esteem and self confidence level.

From Talk

Why do people like spicy/hot/piquant food?

Also, stuff like Tabasco on eggs provides an important sour/salty component that adds actual flavor to dishes, not just heat. So it's not all about pain, if chiles were tasteless just hot I doubt they would be half as popular.

From Talk

just started a food blog....

I love the Vinny porno shot... made my day. Also love the Hunter S-que self portraits... good writing, especially coupled with advice to clean up language and grammar. You can play with stream of consciousness stuff and it won't look sloppy if it's not every post. I also deeply envy your access to mushrooms, and your patience in perfecting recipes.

From Serious Eats

Grocery Girl: What Your Grocery Store Says About You

All these comments are a huge contrast to Canada, where by and large people sadly sigh about their supermarket options. It's typically a boring choice between Safeway, Co-op, Sobeys or Loblaws, Superstore and Costco. No Wegmans, no Trader Joe's, only a couple of Whole Foods, and nothing much else.

From Talk

Typical Weekday Breakfast

Usually it's a fruit plate, and a veggie salad, topped with ritz crackers, swiss cheese and a slice of salami. Courtesy of work, yes I'm lucky.

From Talk

Dangers of cooking while angry...

Definitely. My favorite meals are cooked when I'm really hungry. It's like I channel that energy into food and make it taste better. I don't notice this effect when spouse cooks, so it's not just hunger making ALL food taste better. If I'm angry, I'm either not eating, or a quickie sandwich will do. And who's to say whether it's an old wives' tale that dough should not be worked in a bad mood, ever.

From Serious Eats

Cook the Book: 'Home Cooking with Jean-Georges'

Nigel Slater eating sardines on toast as an afternoon snack.

From Serious Eats

The Food Lab: Real Texas Chili Con Carne

@sponsor - I love beef too! Especially grass-fed, free-range and without hormones.

Great recipe, I've never made a proper bowl of red, and should remedy that soonest.

From Serious Eats

Cook the Book: 'The Food52 Cookbook'

My lamb meatballs, or duck fat fried potatoes.

From Talk

Why has fish never been a popular trend

I adore fish, but quite occasionally. It has never been nor will be a daily staple in our house. I'd rather eat it once a month, sourced from a fishmonger and indulge, rather than eat it all the time.

The reasons are multiple - from mercury in ocean fish, to high prices for quality fish, to ethical sourcing, to the simple fact that I get sick of it if I eat it more than once a week. But as an occasional meal it's fabulous.

From Talk

Could you OD on your favorite food?

I'm a serial rotator also, and the only things I've yet to OD on, that I eat daily are apples and bread. Currently I'm ODing on cabbage rolls.

From Talk

What's Your Stand on Spices?

I typically double or triple anything fresh, I adore fresh herbs. I've also been known to quintuple (or more) garlic. With dry spices I err on the side of less and/or common sense.

From Talk

I go to the grocers almost daily, yet I do not always eat fresh

My pantry, freezer and fridge are usually overflowing from overshopping. I don't mind pantry and freezer so much, but every so often whatever is in the fridge ends up in the trash all slimy and sad, for which I feel incredible guilt.

I start out with the best intentions and have a tentative menu for the week, but if I'm really tired or lazy it can go out the window, which screws up the food consumption. Unless I have a full week of easy suppers planned, shopped for, and half prepped, I can and will end up eating out once or twice a week.

I still haven't figured out daily cooking, and it looks like I never will.

From Talk

Cooking for a week in a cabin with no stores and limited space

@skamama - wow that's a wealth of useful info, and I'm not even the one going up there.

See more comments by tatianak »

Recent Posts

From Talk

Three times's the charm!

From Talk

Appliance attrition

From Talk

Dear SE, the new ads are extremely annoying

From Talk

Incompatible flavors

From Talk

How 'bout them portions?

See more posts by tatianak »

Recent Favorites

From Recipes

Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

From Recipes

Honey Biscuits

From Recipes

Caramel Cream Layer Cake

From Serious Eats

Sauced: Duck Sauce

From Recipes

Serious Salads: Vietnamese Shrimp and Quinoa Salad

From Serious Eats

Dinner Tonight: Sweet and Spicy Brussels Sprouts with Tofu and Shiitake Mushrooms

From Serious Eats

In a Pickle: Lemony Cauliflower Florets

From Serious Eats

The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)

From Recipes

Fried Squid Po' Boy with Avocado and Black Chile Oil

From Recipes

Andrew Carmellini's World's Best Biscuits. End of Story.

From Sweets

Preserved: Brandied Vanilla Pear Jam

From Serious Eats

Grocery Girl: Identifying Yourself as a Food Person

From Recipes

Sunday Supper: Goat Curry

From Sweets

Preserved: Cranberry Orange Jam with Crystallized Ginger

From Serious Eats

The Food Lab Thanksgiving Special: Braised Leeks with Parsley and Lemon

From Serious Eats

In Food Policy This Week: 5 News Bites

From Recipes

Smoky Fried Chickpeas

From Recipes

Dinner Tonight: Star Anise and Ginger Chicken

From Serious Eats

The Nasty Bits: Yak Tongue

From Recipes

Beyond Curry: Indian Mackerel Fry

From Recipes

Cook the Book: Wedding Lamb Biriyani

From Recipes

Sauced: Romesco Sauce

From Recipes

Dinner Tonight: Pork Chops with 'Magic Dust'

From Serious Eats

The Nasty Bits: Liver Parfait

From Recipes

Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce

See more favorites by tatianak »

Polls

From Serious Eats: New York

tatianak answered "I prefer well-prepared coffee, but can do with generic stuff in a pinch." to How Picky Are You About Coffee?

From Serious Eats: New York

tatianak answered "No. There are always dangers inherent in alcohol, and Four Loko is no different." to Should Four Loko Be Banned?

From Serious Eats: New York

tatianak answered "Location is no objection. I'll go anywhere." to How Far Would You Travel For Good Food?

From A Hamburger Today

tatianak answered "In the middle; don't love or hate them." to Do You Like Chili Burgers?

From Serious Eats

tatianak answered "I buy from different sources now, like local farmers' markets" to Are You Eating Fewer Eggs

From Serious Eats: New York

tatianak answered "Nope, not so early in the day. " to Do You Drink at Brunch?

From Serious Eats

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

From Serious Eats

tatianak answered "Cubed" to How Do You Like Your Ice?

From Talk

tatianak answered "Paper" to Paper or plastic?

From Serious Eats: New York

tatianak answered "Don't care, as long as the food's good and it doesn't get too pricey." to Do You Like Small Plates Dining?

From Slice

tatianak answered "Like Ed does, in the box, on the countertop" to How do you store your leftover pizza?

From Serious Eats: New York

tatianak answered "Wouldn't matter to me—a low grade doesn't necessarily mean a dangerous kitchen. " to Would You Eat at a 'C' Restaurant?

From Serious Eats

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

From Slice

tatianak answered "Yes" to Do you blot the grease from your pizza?

From Serious Eats

tatianak answered "Spit out the seeds." to How Do You Eat Your Watermelon?

From Serious Eats

tatianak answered "Hash browns!" to Hash browns or home fries?

From Serious Eats: New York

tatianak answered "I'll eat outside whenever I can!" to What's Your Stance on Outdoor Seating?

From Serious Eats

tatianak answered "Always." to Do you ask before eating off a friend's plate?

From Slice

tatianak answered "In the microwave" to How Do You Reheat Your Pizza?

From Serious Eats: New York

tatianak answered "Actively avoid them. " to How Do You Feel About Cash-Only Restaurants?

From Slice

tatianak answered "I have never gone near the stuff" to What's your experience with grilled pizza?

From Serious Eats: New York

tatianak answered "Only huge tables or private parties" to When Is an Automatic Gratuity Acceptable?

From Serious Eats

tatianak answered "Other (please share below)" to What's Your Favorite Egg Style on a Breakfast Sandwich?

From Serious Eats

tatianak answered "Ham" to What's Your Favorite Meat on a Breakfast Sandwich?

From Serious Eats

tatianak answered "Cheddar" to What's Your Favorite Cheese on a Breakfast Sandwich?

See more polls by tatianak »

Quizzes

From Serious Eats

tatianak got 55% correct on Quiz: How Much Do You Know About Pumpkins?

From Serious Eats

tatianak got 50% correct on Quiz: How Much Do You Know About Bagels?

From Serious Eats

tatianak got 40% correct on Quiz: How Much Do You Know About Cheese?

From Serious Eats

tatianak got 50% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

tatianak got 20% correct on Quiz: How Much Do You Know About French Fries?

From Serious Eats

tatianak got 30% correct on Quiz: How Much Do You Know About Ramen?

From Serious Eats

tatianak got 62% correct on How Much Do You Know About Breakfast Foods?

From Serious Eats

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

From Serious Eats

tatianak got 77% correct on How Much Do You Know About Condiments?

From Serious Eats

tatianak got 55% correct on How Much Do You Know About New Orleans Food Culture?

See more quizzes by tatianak »

About tatianak

Website: http://www.mycoldprairie.com

Location: Calgary

About: I love food, life, learning, travel and reading. I have and will again plan trips around food as well as historic sights.

Favorite foods: Cannot begin to fathom picking favorites. But I do love pickles!

Last bite on earth: Depends on my mood and hunger level.