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From Talk

Help with Brussels Sprouts

Another shout-out for Ina Garten's Roasted Brussels Sprouts. Fantastic, the recipe has absolutely won over many brussels-sprout-phobics.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

For many years, we joined a close group of friends for an adults-only gourmet Thanksgiving weekend. Our favorites had evolved over time, and I was delighted that my family's black cherry jello salad (which we called "Watson Family Salad") was aways on the menu. As the years passed, our gatherings stopped due to commtments to granchildren and aging parents, but we all had the recipes and often made various ones for our families. I have alway loved the story of when my friend Kathy prepared Watson Family Salad for her family in Florida. During dinner, her mother turned and said, "Now, Kathy. Just who ARE these Watsons, and why are we eating their salad?" I still laugh out loud thinking of her telling it!

From Serious Eats: New York

The Making of the 'Uovo in Raviolo' at Manhattan's SD26

Incredible! Does anyone know what a serving of this luscious dish really costs? Maybe it really IS $100 a plate, but I've just gotta know!

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From Talk

Help with Brussels Sprouts

Another shout-out for Ina Garten's Roasted Brussels Sprouts. Fantastic, the recipe has absolutely won over many brussels-sprout-phobics.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

For many years, we joined a close group of friends for an adults-only gourmet Thanksgiving weekend. Our favorites had evolved over time, and I was delighted that my family's black cherry jello salad (which we called "Watson Family Salad") was aways on the menu. As the years passed, our gatherings stopped due to commtments to granchildren and aging parents, but we all had the recipes and often made various ones for our families. I have alway loved the story of when my friend Kathy prepared Watson Family Salad for her family in Florida. During dinner, her mother turned and said, "Now, Kathy. Just who ARE these Watsons, and why are we eating their salad?" I still laugh out loud thinking of her telling it!

From Serious Eats: New York

The Making of the 'Uovo in Raviolo' at Manhattan's SD26

Incredible! Does anyone know what a serving of this luscious dish really costs? Maybe it really IS $100 a plate, but I've just gotta know!

From Talk

Funniest Thanksgiving

Thanksgiving at Fripp Island, SC, a houseful of friends. We brought the turkeys and left one of them in a soft-side zippered cooler on the screened porch to begin thawing overnight. Were awakened in the wee hours by screeching and caterwauling. A pair of raccoons had entered the porch, unzipped the cooler and had begun tearing into the turkey. One got greedy, and their fighting woke us up. Being exhausted, we simply wrapped the partially shredded turkey in plastic grocery bags and put it in the refrigerator to deal with in the morning. Unfortunately, by the time we woke up, another friend had risen early, seen the bagged turkey, and placed it in the sink to thaw properly. She returned after an hour to check on it, only to find a sink full of pink water and floating shreds of skin. Horrified, she rounded up the rest of the group to speculate on what in the WORLD might have happened to the turkey. They all knew we had been having trouble with my husband's middle-school-aged sons "acting out" in all kinds of unpleasant ways, and until we joined the party to tell the REAL story, my friends were convinced that the kids had finally gone too far. Fortunately, we had perfect little muddy raccoon pawprints on the top of the cooler to support our tale, and we laughed about the "Cujo Turkey" for many years to come!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin Brulee is definitely going to be on my Thanksgiving table! YUM.

From Serious Eats

What Weird Family Foods Did You Grow Up Thinking Were Normal?

@csbrown: my mom and grandparents did the smushed cornbread in milk thing - often as a before-bedtime snack - but preferred buttermilk to "sweet" milk for this treat.

@derfman: I am still obsessed with the sawdust hamburgers. You ATE sawdust? I have never heard of this! Not being critical, not one bit - just astounded at the possibility. Was this an early substitute for soy protein? And as far as "making" the buns: my sister and I loved to get fresh spongy white bread, tear the crusts off, then roll the bread into gummy little balls, which we then ate (but not at the same time as our fried vienna sausages.....)

I am learning SO MUCH from these posts!

From Serious Eats

What Weird Family Foods Did You Grow Up Thinking Were Normal?

@ derfman -- what would you father actually DO with the sawdust and bacon fat "hamburgers" to make you so afraid of real hamburgers? This is fascinating!!

My sister and I used to fix fried vienna sausage buttons every Saturday morning to accompany our TV-watching. In high school, my friends and I went through a peanut-butter-and-mustard sandwich phase. And I think we probably would have starved without Swanson TV dinners, Gorton's fish cakes, and Morton's frozen mac & cheese.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

Ground chuck, medium rare, with grilled Vidalia onion, sauteed mushrooms, cheddar cheese, and a giant slice of homegrown tomato on a toasted buttered bun. Heaven!

From Recipes

Grilling: Chicken Sausage with Basil and Tomatoes

Where do you purchase the sausage casings? I assume from a butcher - I'm in Savannah, GA and may have to get creative. We LOVE chicken sausages and I'm fired up to make these SOON. Thanks for sharing!

From Talk

Summer reading and food: Anyone read these two or suggestions?

I am enjoying "The Food of a Younger Land" by Mark Kurlansky. Not a memoir, but a collection of essays from writers who were sent all over America to record our country's food traditions in the 1940s. Fascinating! Another fabulous foodie read is Diana Abu-Jaber's novel "Crescent" - one of the best audio books I've ever had the pleasure to listen to. You'll be craving Lebanese food for weeks! I can hardly wait to read some of the other posters' suggestions, as well. Thanks for the tips!!

From Recipes

Cooking from the Glossies: Key Lime Coconut Cake

Oooh hahahahhahahaha! Deformed green balls of death! I love this post! Can't WAIT to use up my own mouldering green death balls. Thank you for a complete LOL moment.

From Recipes

Dinner Tonight: Chilaquiles Rojos

I too love chilaquiles and a couple of the Mexican restaurants here in Savannah have them on the menu or will prepare them on request. I've also had Chilaquiles Verdes, using a green sauce prepared with (I'm assumng) tomatillos instead of whole red tomatoes and cilantro pureed in with the sauce in addition to being a garnish on top. Either way - major yumminess! Thanks, Nick, for a GREAT basic recipe!

From Serious Eats

Cook the Book: 'The Cook's Country Cookbook'

Mac! And! Cheese! Always and forever. And a big ol' dish of butterbeans always gets scarfed down, as well.

From Serious Eats

Cook the Book: 'A Platter of Figs'

Cranberries! I buy enough to freeze so we can have fresh cran-orange relish all year round. I also get very excited about delicata squash (try Laurie Colwin's squash tian with chopped garlic, olive oil and parmesan) AND Beaujolais Nouveau, which is just plain good fun.

From Serious Eats

Cook the Book: 'Sweety Pies'

When I first went to college at Ga. Southern in 1969, the "date" restaurant in town was The Paragon, and they had the best apple pie I've ever put in my mouth. You could always get it piping hot with a slab of melty cheese on top - or vanilla ice cream. I don't know what they did to make that pie so wonderful, but it surely was a memory-maker.

From Recipes

Eating for Two: Peanut Butter Cookies

Why go to all that trouble? IMHO, the best pb cookie recipe in the universe is this one that you can stir up in about 5 seconds!
Easiest Bestest PB Cookies
1 cup peanut butter
1 cup sugar
1 egg
pinch baking soda
splash vanilla
Mix well until nice and smooth. Scoop cookies with small scoop and place on cookie sheet lined with parchment or sprayed with nonstick spray. Bake at 350 degrees for 6-10 minutes until golden brown. Cool until they don't burn your tongue and serve with a lovely glass of cold milk. Pure heaven.

From Serious Eats

Cook the Book: 'Screen Doors and Sweet Tea'

I love a Sea Breeze - vodka, cranberry juice, and a squeeze of fresh lime. Ahhh!

From Talk

Cookout Dessert

My hands-down favorite, if you have access to a freezer to store it until dessert-time, is lemonade pie with pretzel crust. Make a pretzel crust just as you would a graham cracker crust - except use pretzels, of course. Crushed pretzels, butter, sugar. Pat evenly into pie plate. Bake, then cool. Then, slightly soften 1 quart of vanilla ice cream and mix until smooth with one 6-oz. can of lemonade (or limeade, or pink lemonade). If you can stand not to eat the entire frosty bowl while you're standing there, pile the filling in the cooled pretzel crust and freeze several hours until firm. These are incredibly addictive and we eat them all summer long. They are PERFECT with cookout food. You can garnish with little puffs of whipped cream and lemon zest, or paper-thin lemon slices, or a little of the pretzel mix that you've held back. Enjoy!

From Talk

Basil for days

Really! I've always pureed my basil with just olive oil and frozen it. Using water never occurred to me. I'm going to do that tonight!

From Talk

Do you eat a bed-time snack? What is it?

Ice cream, please! Or in the summer when we have it, a lovely slice of frozen lemonade pie.

From Recipes

Everyone Loves a Lemon Layer Cake

Here's the link to the photo on the Cooking Light website. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734321
But I'll bet the raspberry version is MUCH more beautiful. OK, who'll be the first to make it and post a photo?? YUM.

From Talk

How do you eat your hot dogs?

Chili Cheese Slaw Dog, please! Or a Varsity chili dog with good old French's yellow mustard and chopped onions. Hot-lanta here I come! YUMM-EE!

From Talk

What are you known for?

Muchas gracias, rosezilla! Can't WAIT to try that tri!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

My mom made really good gravy. I think I was in second grade. I was so excited about it, I got up in front of my class and told them about it. Not much of a story unless you know my mom and her cooking repertoire.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I can't say I have any particularly interesting stories. My parents never did the thanksgiving thing until I was at least in jr high and even now i'm not sure we really have a handle on it. this year i'm doing it, we'll see how it goes.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I was transporting a cooked turkey with the fixings to a friend's house. When I got there the gravy had spilled all over the trunk of my car. I had to clean the trunk and run home to see what kind of gravy I had in my freezer, couldn't serve turkey and fixin's without gravy. sharonaquilino(at)hotmail(dot)com

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I was newly married and it was my first attempt at cooking a turkey. I was completely repulsed by the gizzards and neck. So much so that I really couldn't even eat any turkey. I'm over that now.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

A couple of years ago, we decided to forgo the turkey and have a roast and Yorkshire pudding, with all the trimmings. My mom popped the pud in the oven and unexpectedly had to leave for a few minutes, putting my sister and me in charge of watching said pudding. Well, it was ready and my sister grabbed it out of the oven and the pudding took flight out of the pan and flew across the kitchen, landing broken on a (thankfully) clean floor mat. I just remember that time stopped and the look of utter shock on both of our faces. We pieced the pudding back into the pan before mom got back.....we were going to keep it secret until she finally commented that she didn't do a good job because of all the cracks. We fessed up and had a good laugh

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Update on the AB smoked turkey that I have been worshipping and coddling for 5 days. We put it in the smoker and after about an hour the new, fancy smoke box thingie malfunctioned, the wood and the turkey caught fire and I thought all was lost. We wiped the smoke off the bird and realized its bottom really didnt need to see the light of day so we just kept cooking and it is out now and resting. Havent tried it yet but I am hopeful.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

A couple thanksgivings ago some friends of mine decided to make a turducken. I think they liked the idea of it more than they really wanted to eat one, and none of them were (or are) particularly avid or experienced cooks. Anyway, they approached it sortof casually in terms of avoiding cross contamination and deciding when it was finished cooking. Turns out, that much meat takes longer to cook than you might assume. End result: awful food poisoning.

I am making thanksgiving dinner for the first time for my family this year, and that story helps me to calm down about the whole thing. As long as I don't sicken everyone, I am doing better than my friends did. Hooray for the instant-read thermometer! And non-amalgamated poultry.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

My favorite thing about Thanksgiving, or any holiday really, is when the extended family leaves and my parents, siblings, and I all come back to the table again to REALLY eat.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I was living in France last thanksgiving and it was probably the best thanksgiving I have ever had the pleasure of organizing and attending. We had all the fixings and we made pilgrim hats and indian headdresses and all of our European friends wore them and stuffed their faces!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

For the first time ever we are going to have an "Alton Brown turkey". Yum yum.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

One year, the turkey was so inedibly dry; we had to order pizza. As a kid, I was far happier with the pizza.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I think this year is going to be the best story so far. Having discovered my culinary chops recently, I got put on point for Thanksgiving dinner. Promises to be a delicious day!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I remember most years growing up with the adults eating at the kitchen table and the kids eating at the "little table" - which was a tiny little tikes plastic table

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

A word of warning....if your oven goes out right before Thanksgiving, make sure that the fast food poultry chain that offers fully cooked, rotissarie turkeys will have it warm and ready to eat when you pick it up. We picked ours up eager to get it home and carved. We had our side dishes in serving bowls, warm and ready to eat only to realize our turkey was cooked, but cold! We had to cut it up and try to warm it in our toaster oven. Thank goodness we had our oven fixed shortly thereafter.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

my sister forgetting to remove the bag of giblets...i think everyone does it once. the turkey tasted just fine!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

The first year I made Thanksgiving dinner for my family (taking over from my Southern grandma), I had everything down pat! Pies were baked, dressing was ready to go - I knew EVERYTHING! The thing I didn't know? Remove the bag of giblets before roasting the turkey! :) Thankfully, the turkey was still fine! Now every year - it's been at least 10 since then - my grandma asks if I remembered to take them out of the turkey!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I make the pies. One year I made two plain pies, and one where I went to town on the pastry. I made a whole fall scene on a 9" pie. And then my mother dropped it.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

The first thanksgiving my wife and I were married was also the first in our house. We had a bunch of people over and I decided to use the leftover turkey carcasses to make broth and have some turkey noodle soup. The house smelled great, and soup was pretty good too. It's been a few years, and we haven't been in a house big enough to host for a while, but I'll have to try again soon, definitely.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

My best story is honestly any year that my drunk uncle Bob came to dinner. It was about 5 times and then he was requested not to come because he would drink and drink and pass out at the table every time! I thought it was hilarious, my family not so much!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

No good stories, but this is the first Thanksgiving my SO and I are spending together and away from family. While we didn't give in to the temptation to deep-fry a turkey Alton-style, here's hoping that any anecdotes that come out of tomorrow are more amusing than horrific.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

HAS to be the time one of my grandfather's best friend joined us for thanksgiving and even though he knew he wasn't supposed to be eating rich foods because of a medical condition, he still ate a ton of everything that was served. after dinner we're having coffee and he gets short of breath, and just passes out cold at the table. we called 911, the medics came and got him going again, and he was fine, didn't need to go into the hospital or anything. still, kind of scary!!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

My mother, my cousins and I were pitching in to help serve at my aunt's house, and my mom had ladled soup from a pot on the stove into the fancy china which we were bringing to the table. Fortunately my aunt noticed that what she was serving was actually a pot that got scorched on the bottom and was filled with soapy water to soak before anyone tasted it. We've been retelling this story, often with embellishments, for over 40 Thanksgivings!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Not terribly funny, but there was the year I spent so much time blanching, peeling, and then cooking a huge batch of my beloved creamed pearl onions -- only to completely forget about them when we sat down to eat.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

My favorite Thanksgiving story happened every year when my mom was alive and young enough to make the big meal for all of us. She would cut the large marshmallows in half and place on top of the sweet potatoes. The she would put them under the broiler. Every time she would forget about them and burn the marshmallows. We always laughed. The second thing she always did was in the middle of eating, she would jump up from the table and say "I forgot the"... salad, peas, or something she had forgotten to put on the table. It wasn't Thanksgiving if these 2 things didn't happen. Good memories of mom.

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