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From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Pioneer Woman's Sweet Potatoes are making me drool.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb chops, sprinkled generously with kosher salt, rubbed with minced garlic, then grilled to medium rare. Yum.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love those simple green olives you can get in a can, with the pit. I don't know why, I just like nibbling away at them.

From Recipes

Cook the Book: Steak with Anchovy Butter

Did the cookbook really say to remove the green shoot from the garlic clove? Because not all garlic cloves have that... only if they've been stored improperly and have started to sprout.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Really? I have to pick a favorite? Then I pick Jayden's Steamy Kitchen, mainly because she introduced garlic noodle crack into our kitchens.

From Serious Eats

Food Network Monopoly Cards

I would totally play a Food Network version of Monopoly!

From Serious Eats

Cook the Book: Pumpkin Baking

Pumpkin bread, definitely! Warm out of the oven with vanilla ice cream, it's a good dessert. The next morning, toasted with some butter - breakfast!

From Serious Eats

Cook the Book: 'The Craft of Baking'

The first time I had panna cotta, I thought I was in heaven. So rich and silky and creamy! The frozen one from Trader Joe's isn't bad, either.

From Talk

raising your own chickens: pros & cons

We just added two chickens to our dog and cat household and we’ve had to beef up their coop security just to keep the dogs from either breaking into the coop or terrorizing the chicks when they rush the wire panels (we used hardware cloth because it’s sturdier than chicken wire and raccoon hands can’t get through). We got them from a local feed store (spring would be your better bet for chicken varieties) and raised them from fuzzy chicks. They’re just over a month old, so we’ve got a ways to go before we know if they’re layers or crowers.

I told my boyfriend I wanted chickens for the fresh eggs/sustainability/eat local aspect, but I think I really just wanted a new pet since we’ve hit our dog limit. He was hesitant at first, but since they like him and are friendly (and I do all the clean up), he’s warmed up to them. So, don’t feel bad if your secret agenda for wanting chickens is so you have something to nurture and tend to. =)

We started with chicks because we wanted them to grow up friendly (and because they’re so cute!) Every day we would pick them up, pet them, and talk to them. It was easy because they grew up inside our family room, so we saw them all the time. Now, when we go to their coop, they still want to sit on our shoulders. Of course, now that they’re outside I feel like I have empty nest syndrome and want new chicks!

I think if you keep your flock manageable you’d be able to go away for a weekend. I check on their food and water every day, but the containers are large enough that they’d have plenty to last them a couple of days. If we’re gone longer than that, someone comes by to check on our dogs anyway and can do a chick check.

The Backyard Chicken Forum has tons and tons of information. Obviously, you won’t find people who have had chickens and decided it was totally not worth the trouble (actually, there are some threads on people who had chickens, didn’t like it, and are wondering if they should try again) but I but you’ll find an answer to any question you can think of.

We’re only a month in, but we love our chickens and I suspect we’ll add a couple more once some new breeds start coming into our feed stores. We’re kind of limited in our chicken sourcing, since we’ll never be able to fill a minimum order from a hatchery (and I don’t want to pay the high shipping for small orders), but maybe it’s an option for you and a good way to get some of the more beautiful breeds.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was the Better Homes & Garden checkerboard cookbook that I snuck out of my mom's collection. For years, it was my go-to source for basic information like at what temp is chicken properly cooked and how long to grill a steak.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because it's salty, crispy, and full of pork fat. And delicious. Really, why would I love bacon?

From Serious Eats

Cook the Book: 'Dishing Up Vermont'

What isn't great to eat from California? =) I guess I'll narrow it down to Santa Maria tri-tip. More specifically, the tri tip sandwiches from Firestone in SLO.

From Serious Eats

Hangry Should Be a Word

Hangry has been in our vocabulary for years!

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

the best bbq I've eaten are the salt and pepper beef ribs my boyfriend did in his smoker. Not too smoky, no sauces to overpower the beefiness of the ribs, and they just fell apart in your mouth. Yum.

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

Two large steamed artichokes with a mayo sauce and a butter-shallot sauce. And then I get to eat both hearts all to myself.

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

Polenta, grilled summer veggies, and goat cheese. Easy, fast, and tasty!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

It was in college at some lunch buffet place near campus. Everything was in a buttery, creamy sauce and the naan was mainly a vehicle to get the sauce into my mouth. Nothing too spicy or strange, but it got me hooked enough to start trying things off the menu (instead of the buffet) and now I'd love to be able to cook it at home. I've also learned that not all curries have to come in fattening sauces. =)

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner Mike Sula, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'll go with the Pumpkin Pie Brulee today. (But I'm still planning on making the Brussels Sprouts & Bacon)

From Serious Eats

Win a Free Organic D'Artagnan Turkey

i like the looks of the brussels sprouts gratin

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Dorie Greenspan's Holiday Cake. To have 3 hours after dinner with a nice glass of something bubbly. (Probably Alka-Seltzer)

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Mark Bittman's Cranberry Relish with Orange and Ginger sounds EXACTLY like the cranberry orange relish my mom used to make, except that she added pecans and made hers using an old-fashioned meat grinder (the kind you clamp to a counter top) instead of a food processor. I still make it every year!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I just made the scalloped yukon gold and sweet potatoe gratin for a work potluck....and will be making it again for Thanksgiving.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Sautéed brussels sprouts with bacon and some walnuts tossed in, is still my
choice.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The classic menu just sounds perfect, I can even smell the Turkey cooking now. I'm not so sure about the pumpkin pudding pie but as long as the rest of the meal goes as planned I'm sure it would be wonderful.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Chocolate peanut butter mousse pie. I would *so* make that if I could skip the pumpkin and apple pies (which I can't.) Le sigh.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I would try your pumpkin cheesecake... YUMM!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The peanut butter chocolate mousse pie sounds amazing. I'm imagining a Reese's peanut butter cup converted into pie form!!

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