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From Talk

Dear Food Network, Please Stop

Yup....gotta say, I agree with him.

yoyo1198 at 7:36PM on 06/29/09

From Serious Eats

Egg in Toast: What Do You Call It?

I've always call it "egg in a hole"....This reminds me that I haven't had one in a long time so I'll make one tonight or tomorrow. mmmmmm

yoyo1198 at 7:28PM on 06/29/09

From Recipes

Eating for Two: How Do You Love Sardines, Tell Me All the Ways

Oh, wow!!! Such good eats. I drain 'em (Packed in oil or water) on a paper towel then slather up a couple of slices of bread wirh mayo, slice up a little onion and pile it all into a sandwich. Don't even have to slice or mush up the sardines. yum

yoyo1198 at 12:21PM on 03/24/08

From Talk

Rack of Lamb

I love lamb...and Australian lamb is superb. That's one reason I'd like to go to Australia and find a truly made Australian meal featuring their lamb. This recipe came from the Australian Lamb site.

AUSTRALIAN LAMB
Rack

BASIC COOKING INSTRUCTIONS

Simply combine ingredients in a small bowl and use for basting. Recipes cover up to one medium 8-rib lamb rack.

Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done.

BASTES

Honey Roasted Rack of Lamb

3 tablespoons honey
3 tablespoons lemon juice
3 tablespoons soy sauce
2 teaspoons garlic, crushed

Greek-style

3 tablespoons lemon juice
3 teaspoons oregano
black pepper, to taste

Classic Rosemary & Mint Jelly

3 tablespoons mint jelly
3 tablespoons Worcestershire sauce
sprinkle of rosemary, dry

Rosemary Mustard & Garlic

3 tablespoons country-style mustard
½ tablespoon French tarragon, chopped
½ tablespoon chives, chopped
2 tablespoons garlic olive oil

yoyo1198 at 2:46PM on 03/23/08

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Recent Comments | Response to Comments

From Talk

Dear Food Network, Please Stop

Yup....gotta say, I agree with him.

yoyo1198 at 7:36PM on 06/29/09

From Serious Eats

Egg in Toast: What Do You Call It?

I've always call it "egg in a hole"....This reminds me that I haven't had one in a long time so I'll make one tonight or tomorrow. mmmmmm

yoyo1198 at 7:28PM on 06/29/09

From Recipes

Eating for Two: How Do You Love Sardines, Tell Me All the Ways

Oh, wow!!! Such good eats. I drain 'em (Packed in oil or water) on a paper towel then slather up a couple of slices of bread wirh mayo, slice up a little onion and pile it all into a sandwich. Don't even have to slice or mush up the sardines. yum

yoyo1198 at 12:21PM on 03/24/08

From Talk

Rack of Lamb

I love lamb...and Australian lamb is superb. That's one reason I'd like to go to Australia and find a truly made Australian meal featuring their lamb. This recipe came from the Australian Lamb site.

AUSTRALIAN LAMB
Rack

BASIC COOKING INSTRUCTIONS

Simply combine ingredients in a small bowl and use for basting. Recipes cover up to one medium 8-rib lamb rack.

Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done.

BASTES

Honey Roasted Rack of Lamb

3 tablespoons honey
3 tablespoons lemon juice
3 tablespoons soy sauce
2 teaspoons garlic, crushed

Greek-style

3 tablespoons lemon juice
3 teaspoons oregano
black pepper, to taste

Classic Rosemary & Mint Jelly

3 tablespoons mint jelly
3 tablespoons Worcestershire sauce
sprinkle of rosemary, dry

Rosemary Mustard & Garlic

3 tablespoons country-style mustard
½ tablespoon French tarragon, chopped
½ tablespoon chives, chopped
2 tablespoons garlic olive oil

yoyo1198 at 2:46PM on 03/23/08

From Recipes

Martha Stewart's Macaroni and Cheese

This is the MOST requested recipe from MS. I've received her mailings and e-mails and as has been mentioned, " her perfectionist nature spills into her test kitchen and therefore her recipes are foolproof". This recipe seems to be proof of that. I didn't dare try to tweak it.

yoyo1198 at 1:55PM on 03/23/08

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Italy - pasta, pasta, pasta

Germany - Slumgullion, Frikadellen, Sauerbraten

Australia - famous Australian food: meat pies, lamb, mutton

yoyo1198 at 1:42PM on 03/23/08

From Recipes

Martha Stewart's Macaroni and Cheese

@lemonfair, totally, if you imagine a 9X13 dish parcelled into 12 servings. It's really decadent.

I served this the other day with chili. In making the mac and cheese, I realised I was out of white bread, and substituted some jalapeno cheddar bread I'd bought on a lark at the grocery earlier in the week. The result was awesome! ANd the jalapeno flavour really echoed the peppers in the chili.

I was convinced this would be too much sauce, but somehow, those noodles drank it up.

BananaMonkey at 1:55PM on 10/26/09

From Serious Eats

Egg in Toast: What Do You Call It?

A Hole in One!!!! My grandfather used to make these for me when I was a very little girl, visiting him in Lancaster, PA. He was not a golfer. He was first-generation American of Swedish descent, who had grown up in Salt Lake City, Utah.

merischino at 10:08PM on 10/19/09

From Serious Eats

Egg in Toast: What Do You Call It?

One-eyed Jack

Morgan G. at 1:49PM on 10/06/09

From Recipes

Martha Stewart's Macaroni and Cheese

pdmako: ...sorry, this is not Ina Gartens mac and cheese recipe! Check your facts...recipes are all on line and available. Ina is terrific but MS's mac and cheese is an original and the best ever!

joanmc at 5:29PM on 09/19/09

From Recipes

Eating for Two: How Do You Love Sardines, Tell Me All the Ways

Well, it has been a year, but I got one more. I bet even Marvin from Burnt Lumpia doesn't know about this. When I get my hands on some green (unripe) mango (traditional craving for pregnant Filipinas), we get some which start to get soft but still green. We (our family) scrapes it with a fork/chops it very fine and serves it with sardines and tomato sauce and rice. Sometimes we saute it a bit, but mostly we don't bother.

cocoy0 at 4:22AM on 09/11/09

From Serious Eats

Egg in Toast: What Do You Call It?

Some great names here - I love Egyptian Eyes especially! But wow: over 200 comments, and apparently no one else calls them "top hats". (And yes, I always thought my mother invented them, too. :) )

Catiline at 5:21AM on 09/09/09

From Serious Eats

Egg in Toast: What Do You Call It?

My hubby made these for me for me all the time when we were in college - we call them Eggs in a Basket.

madfishgrill at 10:55AM on 09/08/09

From Serious Eats

Egg in Toast: What Do You Call It?

@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.

TwoSugah at 9:59AM on 09/08/09

From Serious Eats

Egg in Toast: What Do You Call It?

Eggy in a basket, from V for Vendetta.

avaryne at 7:52AM on 09/08/09

From Serious Eats

Egg in Toast: What Do You Call It?

lighthouses still love 'em

peticook at 12:54AM on 09/06/09

From Serious Eats

Egg in Toast: What Do You Call It?

Everyone knows it's called a "bunny egg". My grandmother invented it.

bunnyegg at 11:44AM on 09/05/09

From Recipes

Martha Stewart's Macaroni and Cheese

Well, right back attcha, Chiff. If you're using the Chat N Chew one, I'm going to try that now.

Adam Kuban at 9:47AM on 09/04/09

From Recipes

Martha Stewart's Macaroni and Cheese

Now you've piqued my interest. I always used the Chat N Chew Mac & Cheese recipe but with an endorsement like Adam's who can resist?? The C&C recipe also makes a ginormous batch and I frequently change up the cheeses somewhat.

therealchiffonade at 5:47PM on 09/03/09

From Serious Eats

Egg in Toast: What Do You Call It?

Bull's Eye!

alexandrapace at 12:40AM on 09/03/09

From Serious Eats

Egg in Toast: What Do You Call It?

Growing up Dad called it a Bulls Eye (from Rhode Island). We always loved when Dad had to make breakfast! He cut the hole with a shot glass so the hole was just big enough for the yolk part and the rest of the egg ran over the bread so you had to flip it and cook that side too! Just don't over cook it and it won't be dry. The hardest part was buttering both sides of the bread. I get around that now by using a brush and softened butter.

justmy2cents at 9:53AM on 09/02/09

From Recipes

Martha Stewart's Macaroni and Cheese

I'm surprised that 1 pound of pasta really makes enough for 12. Do those of you who make it think this is an accurate serving size?

lemonfair at 7:43AM on 08/13/09

From Recipes

Martha Stewart's Macaroni and Cheese

I have made this mac and cheese dozens of times. Several times, when I've had fancy dinner parties, I make this for the kids but the adults just can't resist it.

I also use it as a clean out my cheese drawer recipe and I've put up to 8 different kinds of cheese that were getting to the ends of their lives -- even goat cheese. And I totally agree with the nutmeg suggestion - and must add. I'm salivating just writing about this.

Jilly at 12:47PM on 08/11/09

From Recipes

Martha Stewart's Macaroni and Cheese

I'm not surprised to hear that Ina Garten was the originator of Martha's recipe. I don't like watching Ina on TV, but I love her recipes (try her French Potato Salad, it's wicked good).

Once we tried this M&C, there was no debate--just a natural consensus within the family that this was The One. My wife's notes indicate she always substitutes Swiss for the Gruyere/Romano. She always uses freshly grated nutmeg (it really does make a BIG difference), If you like lots of crust (we do), cook it in a broad, shallow casserole dish. And regarding freezing, it can be stored in the freezer cooked or uncooked. It's so good, it'll make your tongue smack your mama!

doodleysquat at 12:14AM on 08/02/09

From Recipes

Martha Stewart's Macaroni and Cheese

No blasphemy there, galadiman. Why don't you try both and let us know!

Adam Kuban at 5:02PM on 07/28/09

From Recipes

Martha Stewart's Macaroni and Cheese

Pardon my blasphemy, but would Shells be better than elbow macaroni?

galadiman at 5:00PM on 07/28/09

From Serious Eats

Egg in Toast: What Do You Call It?

My mom always called this "egg in a hat" - I guess when you put the cut-out circle back on top of the hole in the toast, without pushing it all the way in, it looks a little like a hat...

dogloverdc at 10:17PM on 07/08/09

From Serious Eats

Egg in Toast: What Do You Call It?

Radio eggs!

ajmikula at 5:58PM on 07/05/09

From Talk

Dear Food Network, Please Stop

Isn't Bob Tuschman the one who killed BRAVO?

lochaven at 12:05AM on 07/04/09

From Serious Eats

Egg in Toast: What Do You Call It?

My mama has been making this as long as I can remember. It's called the One Eyed Sailor Egg in our house...

teradoo at 10:37AM on 07/03/09

From Serious Eats

Egg in Toast: What Do You Call It?

Never saw them till I married my ex when he used to fix them for our kids. He called them Toad in the Hole.

ghc630 at 9:26PM on 07/02/09

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