Cary’s Profile

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From Serious Eats

Results of Michael Ruhlman's BLT-from-Scratch Challenge

OK, tell me I am not crazy and that that link was not there at first!

From Serious Eats

Results of Michael Ruhlman's BLT-from-Scratch Challenge

Can't wait to read it....can we have a link to Ruhlman's site?

From Talk

Home Remedies for Sore Throats?

Countrytime lemonade powder made with hot water....we drank it this way as kids on backpacking trips when the water HAD to be boiled, and we could not wait for it to cool.....the only time I drink the stuff now is when I have a sore throat. Quick and easy.

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Recent Posts

From Talk

There has to be more to dinner than trout...

From Talk

Nutrition Information: Another Question

From Talk

Can We Be Happy AND Healthy?

From Talk

Who gets into the club club?

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Recent Comments

From Serious Eats

Results of Michael Ruhlman's BLT-from-Scratch Challenge

OK, tell me I am not crazy and that that link was not there at first!

From Serious Eats

Results of Michael Ruhlman's BLT-from-Scratch Challenge

Can't wait to read it....can we have a link to Ruhlman's site?

From Talk

Home Remedies for Sore Throats?

Countrytime lemonade powder made with hot water....we drank it this way as kids on backpacking trips when the water HAD to be boiled, and we could not wait for it to cool.....the only time I drink the stuff now is when I have a sore throat. Quick and easy.

From Serious Eats

Nice Kitchen, Pioneer Woman

Check it out: More pictures from her site of that gorgeous kitchen...amazing!!

From Talk

Toasting pumpkin or squash seeds - is there a trick?

The soaking in salt water is key to tender and seasoned "innards". Go light on the oil/butter to prevent outside from scorching, add any flavorings you like (chili powder and dehydrated lime powder is great!) and go with the 250-275 degrees for 45 minutes or so, stirring occassionaly.

From Serious Eats

Tesco Busts Teenage Girls for Squeezing Muffins

It does not sound like prejudice to me, it sounds as if that particular Tesco is prone to over-reaction.

From Serious Eats

Video: Alton Brown Makes Oatmeal in a Coffee Pot

The savior of motel eaters maybe, but the motel-housekeepers' most wanted man! Love ya AB...

From Talk

jazzing up white rice

lime juice and lots of cilantro with a bit of butter, oil, and salt is our favorite with mexican, indian, and thai.

From A Hamburger Today

Birthday Burger at Tavern in Brentwood, Los Angeles

(Sorry: I don't usually like to comment much on the style of a post, but I was inspired!....;-)

From A Hamburger Today

Birthday Burger at Tavern in Brentwood, Los Angeles

Good heavens! To paraphrase one of your lines, " Forgetting the basic appeal of a review—its balance of description and information—may lead a critic to add complication and oversized vocabulary, not add complexity."
That said, sounds like a good way to enjoy your birthday and a tasty burger.

From Talk

Funky cheeses: How'd you develop a taste for it?

Learned to love them all as a young child actually, as did my sister and cousins. Cocktail hour at the family cottage always included a tray of nibbles (nuts, wild mushrooms on toast points) and cheeses. The more the adults tried to keep us out of the treats, the more we wanted them....also where I developed my love of Vodka Gimlets and Manhattans, by begging for the booze-soaked limes and cherries!

From Talk

One thick halibut steak and no ideas

I love it panseared then finished in the oven with a little vermouth in the dish, then topped with a piccata type beurre blanc with lots of lemon, capers, mushrooms, and sometimes artichokes.

From Recipes

Serious Heat: Silky, Spicy Mole Sauce

How long would this keep refrigerated? My favorite chili recipe uses a bit of mole, and I'd love to have it on hand...

From Talk

How long to pan fry boneless center cut pork chops?

Sear and then finish in the oven, but those are pretty thin. 2 minutes per side would p[robably do it, with a nice rest tented with foil after.

From Talk

Searching everywhere for a product.

That's a tough one! I can't come up with anything either (except that Cook's Illustrated did not like it...sorry). If you have to change products, I highly recommend Better Than Boullion Chicken base...it is a concentrated paste and is a great alternative. All of their flavors are pretty good.

From Talk

Mark Bittman - Food Matters

My sister does a pretty good job...she plans/shops for about 5 meals a week, without designating days. Then they pick what sounds good each evening....they are very flexible about it, which helps I am sure.

Me, I serve the whims of my tastebuds and thus end up at the store nearly every day...I am sure I overspend that way, but nothing is more wasteful than making a dish we don't really want, picking at it, and letting it languish in the 'fridge, hoping the other one of us will take it for lunch!

From Talk

Meatloaf!

I made the Cooks Illustrated version, and while all their research was right and it was incredibly tender, juicy, and flavorful it was way to much time and effort invested in the humble meatloaf. (They included gelatin in the mix).

One I absolutely love is this Tuscan Meatloaf at Simply Recipes....and it is actually cooked on the stove top. One note: if you double it, as I did, make two loafs, as I did not. Hard to turn the one big one!

From Talk

What did the brown chicken say to the brown cow?

but i don't know why the chicken would say that to the cow

From Talk

What did the brown chicken say to the brown cow?

say it out loud, fast, as one word, just as it is spelled

From Talk

Where can I buy meat for ham loaf?

I used to make it for a retirement home where I catered nightly meals (Yup, in Ohio)...they loved it, but kind of sweet for me. I think my husband used straight ham, but the ground pork would probably help balance out the sweet/salty tastes. I know he used finely ground graham cracker crumbs as a binder with the egg, onion, mustard and a brown sugar BBQ type glaze. Once he threw in some crushed pineapple, well drained: a little looser, but different.

Oh and we usually made them in individual mini loafs or oversized muffin tins.

From Talk

Serious Eaters! Lend me your rice cooker recipes!

Get a copy of The Ultimate Rice Cooker Cookbook....it is great. Explains how they work, and has tons of recipes for rice, grains, steaming, etc. Risotto is surprisingly passable for weeknights, and all the recipes are simple.

From Talk

Foodsavers--worth the investment?

We recently had a thread about this: check out this. I'm curious about what Simon is doing with his...he has some interesting projects in the past...

From Talk

FoodSaver rolls in NYC?

Target or Bed Bath and Beyond? If they are close, they should have them.

From Serious Eats

Tomatoes Are Evil

I credit Ruby Tuesdays (I KNOW) for opening the door to tomatoes (raw) for me. On a very emotionally bad day, I ate a burger there and they had Roma tomatoes on them that were incredibally ripe and flavorful and I did not have the strength to remove them. Awesome! No more ketchup for me, although I am choosy about the tomatoes...no 'mato is better than bad 'mato.

Recent Posts

From Talk

There has to be more to dinner than trout...

From Talk

Nutrition Information: Another Question

From Talk

Can We Be Happy AND Healthy?

From Talk

Who gets into the club club?

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About Cary

Website: http://seasonedwithabandon.typepad.com/seasoned_with_abandon/

Location: Dayton, OH

About: Former chef and manager, went on to own a catering company for 4 years, then regained my sanity and went into retail with family. OK, not sane, but the hours are better. Love to troubleshoot recipes and menus, finding the perfect 1 before they need it.

Favorite foods: Cheese, and anything that can enhance cheese in any way.

Last bite on earth: