caviarandcodfish’s Profile

Recent Comments

From Talk

Guilty Food Pleasures

Oreos. We can't help ourselves. Hadn't had them in years then we celebrated our engagement last month with oreos for dessert. We've bought a few boxes since...

caviarandcodfish at 9:34AM on 04/20/09

From Serious Eats

Cook the Book: 'On the Line'

does it really need preparing?

caviarandcodfish at 5:00PM on 02/26/09

From Serious Eats

Cook the Book: 'Osteria'

Braised pork belly and fried turnips.

caviarandcodfish at 9:46PM on 02/19/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Butternut squash risotto - or any risotto really, no need for a bunch of meat in there.

caviarandcodfish at 7:41PM on 02/16/09

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Recent Posts

From Photograzing

Rib-eye engagement dinner.

Posted by caviarandcodfish, March 21, 2009 at 6:55 PM

From Talk

Coconut Milk Kefir and Complaining

Posted by caviarandcodfish, January 27, 2009 at 9:28 PM

From Photograzing

Brown butter broccolini

Posted by caviarandcodfish, December 9, 2008 at 9:55 AM

From Photograzing

Chipoltes in Adobo Sauce

Posted by caviarandcodfish, November 22, 2008 at 3:15 PM

See more posts by caviarandcodfish »

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Recent Comments

From Talk

Guilty Food Pleasures

Oreos. We can't help ourselves. Hadn't had them in years then we celebrated our engagement last month with oreos for dessert. We've bought a few boxes since...

caviarandcodfish at 9:34AM on 04/20/09

From Serious Eats

Cook the Book: 'On the Line'

does it really need preparing?

caviarandcodfish at 5:00PM on 02/26/09

From Serious Eats

Cook the Book: 'Osteria'

Braised pork belly and fried turnips.

caviarandcodfish at 9:46PM on 02/19/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Butternut squash risotto - or any risotto really, no need for a bunch of meat in there.

caviarandcodfish at 7:41PM on 02/16/09

From Talk

What Gender Are Your Kitchen Appliances?

My caviar KitchenAid is totally a dude. But he's very effeminate.

caviarandcodfish at 9:39AM on 01/19/09

From Serious Eats

Liberté Yogurt: My Holy Grail of Dairy Products

I've never tried Liberte but have recently been obsessing over Redwood Hill Farm's goat milk yogurt.

caviarandcodfish at 9:36AM on 01/19/09

From Serious Eats

Weekend Book Giveaway: 'American Cheeses'

My favorite local is Bobolink Cheese from Vernon, NJ, though I love Midnight Moon by Cypress Grove too.

caviarandcodfish at 2:09PM on 01/10/09

From Serious Eats

Cook the Book: Jamie at Home

Coq au vin.

caviarandcodfish at 4:20PM on 12/29/08

From Talk

Year-old turkeys--what to do?

I'd cook the birds unless there's freezer burn. Why waste? If you don't want to eat, you could make a hell of a lot of turkey stock.

caviarandcodfish at 10:09AM on 11/23/08

From Serious Eats

Cook the Book: 'Martha Stewart's Cooking School'

I have to agree with majority on mac n' cheese.

caviarandcodfish at 8:18PM on 11/22/08

From Talk

What Will You Do For Your Coffee?

Trade in my klondike bar?

caviarandcodfish at 8:16PM on 11/22/08

From Talk

Food In Literature - What Has Inspired You?

And Hemingway's got some good stuff. A.J. Liebling too.

caviarandcodfish at 9:54AM on 11/21/08

From Talk

Food In Literature - What Has Inspired You?

Barbara Pym's writing (about food and women) is wonderful. And Ian Mcewan has some great food scenes in "Saturday."

caviarandcodfish at 9:53AM on 11/21/08

From Talk

How far in advance can I make the dressing?

I wouldn't add any liquid beforehand. And I think adding the bread on the day is a good idea. Though, you know, if you don't have much time of Thanksgiving day, I would just saute the veg and bacon the day before. Add everything into the baking dish except 1/2-3/4 the cooking liquid and the pecans (hate soggy pecans) and bake for the first half. Then the next day toast the pecans, add more liquid and finish it up. This way, you'll be sure to get the dressing soft enough (assuming you like the bread on the softer side) without turning it to mush. I've had leftover stuffing many a time, just adding some more liquid before reheating, and never had a problem.

caviarandcodfish at 9:51AM on 11/21/08

From Talk

Easy Comfort Food

I've had so much good food since reading your comments! I would thank you all but I think I'm going to have to go buy a pair of bigger pants! ;)

caviarandcodfish at 9:09PM on 11/20/08

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

I really like Dorie Greenspan's All-in-One cake. And the brussel sprouts with bacon!

caviarandcodfish at 3:05PM on 11/20/08

From Talk

I love ________ butter.

Vermont Butter & Cheese brand lightly salted butter.

caviarandcodfish at 12:25PM on 11/11/08

From Talk

Easy Comfort Food

Thanks, everyone! I am definitely going to make a meatloaf. @Foody2 I think I'd like fennel too.

@CarolynEats Oh, if it were only that easy!

caviarandcodfish at 4:34PM on 11/07/08

From Serious Eats

Cook the Book: 'Second Helpings of Roast Chicken'

Most frequently I use butter. But cream and milk always go bad before I can use it up.

caviarandcodfish at 2:16PM on 11/07/08

From Talk

It tastes better the next day

I always like beans better the next day.

caviarandcodfish at 9:52AM on 11/07/08

From Serious Eats

Breakfast Burritos in California

Oh, this makes me weep. Lived in California for a short but very well-fed time. So jealous!

caviarandcodfish at 9:36AM on 11/07/08

From Serious Eats

Cook the Book: 'Fat'

Potatoes cooked in duck or goose fat. So addicting.

caviarandcodfish at 6:11PM on 10/13/08

From Serious Eats

Cook the Book: 'Fat'

Potatoes cooked in duck or goose fat. So addicting.

caviarandcodfish at 6:08PM on 10/13/08

From Talk

Ferran Adria & Harold McGee

My boyfriend (who bought the tickets) just said I can give them away. Anyone want?

caviarandcodfish at 11:03AM on 10/10/08

From Serious Eats

Cook the Book: 'Giada's Kitchen'

I've always had a thing for roasted red-pepper sauce. Kinda like vodka sauce, with a serious flavor boost.

caviarandcodfish at 6:29PM on 10/06/08

Recent Posts

From Photograzing

Rib-eye engagement dinner.

Posted by caviarandcodfish, March 21, 2009 at 6:55 PM

From Talk

Coconut Milk Kefir and Complaining

Posted by caviarandcodfish, January 27, 2009 at 9:28 PM

From Photograzing

Brown butter broccolini

Posted by caviarandcodfish, December 9, 2008 at 9:55 AM

From Photograzing

Chipoltes in Adobo Sauce

Posted by caviarandcodfish, November 22, 2008 at 3:15 PM

From Talk

Easy Comfort Food

Posted by caviarandcodfish, November 7, 2008 at 9:35 AM

From Photograzing

Cranberries are back!

Posted by caviarandcodfish, October 14, 2008 at 1:30 PM

From Talk

Starting a Dinner Club

Posted by caviarandcodfish, October 13, 2008 at 6:05 PM

From Talk

Ferran Adria & Harold McGee

Posted by caviarandcodfish, October 10, 2008 at 9:59 AM

From Photograzing

Manhattan Clam Pasta

Posted by caviarandcodfish, October 10, 2008 at 9:00 AM

From Photograzing

Star-struck

Posted by caviarandcodfish, October 7, 2008 at 9:00 AM

From Photograzing

Grape pie. It's... weird-tasty.

Posted by caviarandcodfish, September 24, 2008 at 9:30 AM

From Photograzing

Thai Cantaloupe Salad with Chile

Posted by caviarandcodfish, September 15, 2008 at 12:30 PM

From Photograzing

Boucheron-stuffed tomatoes

Posted by caviarandcodfish, August 22, 2008 at 1:45 PM

From Photograzing

Balance.

Posted by caviarandcodfish, August 16, 2008 at 3:45 PM

From Photograzing

Spicy Popcorn

Posted by caviarandcodfish, August 14, 2008 at 4:00 PM

From Photograzing

Zucchini Bread

Posted by caviarandcodfish, July 7, 2008 at 1:00 PM

From Talk

Beef Heart

Posted by caviarandcodfish, June 24, 2008 at 1:39 PM

From Talk

Amatuer Thai

Posted by caviarandcodfish, June 3, 2008 at 7:36 PM

From Talk

The True Cost of Shrimp

Posted by caviarandcodfish, May 3, 2008 at 10:11 AM

From Talk

Soft-Shell Crabs

Posted by caviarandcodfish, April 24, 2008 at 4:30 PM

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About caviarandcodfish

Website: http://caviarandcodfish.com

Location: New Jersey

About: I eat. I cook. I go to people's houses and cook. I swim in the Delaware. I write a blog. I eat some more.

Favorite foods: Anything local. Anything a farmer would like to sell or give me. Hardly anything that's overly processed, nothing that is bright orange when it should not be. Anything that makes me feel validated for being a food snob. And hush-puppies.

Last bite on earth: Whatever yo mama's makin'... cause she's all like to death do us part, biotch!