tennesue’s Profile

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From Talk

Are All Parties Potlucks Now?

I love thought-out potlucks, but too many remind me of church Wednesday night potluck suppers. I'll go, and enjoy the people, but I always take something(s) that I want to eat and I scope out the table before it's raided.

tennesue at 11:06PM on 06/08/09

From Talk

What does a young foodie/recent grad need in his kitchen?

Until he knows how seriously he wants to take this I would suggest a fairly good (sharpenable) paring knife, boning knife and (depending on his size) 10-12" chefs' knife and a whetstone. Shouldn't break the bank and you can always use a good knife if someone is helping you in the kitchen and you don't want them ..touching your knives..

tennesue at 11:42PM on 06/01/09

From Talk

Where to eat in Western NC?

The Laughing Seed in Asheville has good red pepper hummus. It's (the restaurant) veggie and fairly earthy. The Early Girl Eatery in Asheville (both downtown, not far from each other) has good breakfasts. I haven't been ther in a couple of years. Check with Chowhound.com or Google for opinions. Asheville, and Western NC is so beautiful but the memorable food experiences favor those who like fried.

tennesue at 11:36PM on 06/01/09

From Recipes

Serious Heat: Create Your Own Spice Blends

For cantaloupe, tomato sandwiches and a lot of other things that seem to need spice at the moment: 2 parts ancho chile, 1 part cumin, 1/2 part oregano whirred in the spice grinder. Put in shaker. If I need hot, I have rooster sauce.

tennesue at 11:28PM on 06/01/09

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From Talk

Are All Parties Potlucks Now?

I love thought-out potlucks, but too many remind me of church Wednesday night potluck suppers. I'll go, and enjoy the people, but I always take something(s) that I want to eat and I scope out the table before it's raided.

tennesue at 11:06PM on 06/08/09

From Talk

What does a young foodie/recent grad need in his kitchen?

Until he knows how seriously he wants to take this I would suggest a fairly good (sharpenable) paring knife, boning knife and (depending on his size) 10-12" chefs' knife and a whetstone. Shouldn't break the bank and you can always use a good knife if someone is helping you in the kitchen and you don't want them ..touching your knives..

tennesue at 11:42PM on 06/01/09

From Talk

Where to eat in Western NC?

The Laughing Seed in Asheville has good red pepper hummus. It's (the restaurant) veggie and fairly earthy. The Early Girl Eatery in Asheville (both downtown, not far from each other) has good breakfasts. I haven't been ther in a couple of years. Check with Chowhound.com or Google for opinions. Asheville, and Western NC is so beautiful but the memorable food experiences favor those who like fried.

tennesue at 11:36PM on 06/01/09

From Recipes

Serious Heat: Create Your Own Spice Blends

For cantaloupe, tomato sandwiches and a lot of other things that seem to need spice at the moment: 2 parts ancho chile, 1 part cumin, 1/2 part oregano whirred in the spice grinder. Put in shaker. If I need hot, I have rooster sauce.

tennesue at 11:28PM on 06/01/09

From Talk

Serious Cooking: What to do with dried chiles?

My niece brought me a bag of chiles. She didn't know what kind.What I did was..toast in a dry skillet for maybe 3 minutes..they scorched fast. Added 2 c hot water to maybe 3c. chiles, simmered 10 minutes. Carefully blended, being careful not to spew hot stuff on me and kitchen (how do I know?) Added 1/4 c flour and 1/2 onion. Blended more, carefully. Strained through a China cap (or colander). Used as enchilada sauce. I saved the water and have used it as a drink condiment (bloody mary) though it's not really hot.

tennesue at 12:50AM on 05/28/09

From Serious Eats

Things I Learned While Working on the Kogi BBQ Taco Truck

Don't let those strange not-real-people get you down. You're doing a great thing...have you thought of re-locating to East Tennessee...we'd love to see you...and we have some awesome pork.

tennesue at 11:30PM on 03/10/09

From Serious Eats

Large-Scale Enticing Food Smells

In 1965-66 I lived in Gilroy CA and the summer smells from the garlic processing plant and the tomato canning plant were almost overwhelming. Skip 30 years and Oakland's Chinatown fortune cookie factory would occasionally goof up and burn those sweet cookies...I liked that better than when the then closed down Nabisco plant burned theirs....that was too much even though it was obvious that it was food, not houses, burning.

tennesue at 11:43PM on 02/16/09

From Talk

Electric knives: Do you use them? And if so, for what?

Breadmaker bread that is too fresh to cut with a regular bread knife...you do have always to guide the knife with a finger on the side so that you don't have a doorstop to a whisper, but if you take care, you should be safe. I haven't had any injuries, though I have flash daydreams about them. Those things move fast.

tennesue at 1:34AM on 12/24/08

From Serious Eats

Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'

Corn tortilla quesadillas with roasted red bell pepper, scallions, scrambled eggs or whatever leftover in the fridge sounds right to my mouth. Add green salad if you can wait for it.

tennesue at 10:59PM on 12/17/08

From Talk

Help with brunch main course / dairy issues

I agree that frittatas can be made without dairy. The comments above have been really good. There are degrees of intolerance, though...I'm not talking about your upcoming brunch, but have your husband ask his doctor whether he might tolerate aged cheeses. I can't tolerate skim milk, only a little 2% or whole milk but I can eat aged cheddars or other aged cheeses and I can eat yoghurt as long as I don't eat a lot (fermentation, I guess). I watch what I eat, but am so glad I don't have to go without my cheese...I just can't eat a lot of it.

tennesue at 12:33AM on 12/03/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

This sounds strange, but it's really good and is my family's traditional birthday cake...boiled raisin cake with mocha frosting,


tennesue at 12:35AM on 11/29/08

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About tennesue

Website:

Location: Bristol TN

About: former baker and head of lunch ladies for community college district

Favorite foods: pesto, shrimp, salmon, calamari, zucchini, non-blue cheeses

Last bite on earth: fresh peach ice cream