MSG is fine. I have actually been lectured about its evils while said chef was pouring Accent into the stew. I literally sprinkle it over my pizza. Overdoing anything is bad. There’s salt in there. If you have to worry about the amount of salt you use, you have to worry about the amount of MSG also. I always thought,…

I have referenced this before. Raped a week before my 12th birthday by a biker gang member. I was treated like a whore by the entire system (again, one week before my 12th birthday). The guy plead down to sex with a minor, did 3 months (3 months!!!!!!!!!) in jail. My family, on the other hand, we had to move because…

I love you so much for this.

I totally do this. With rice too, only then I splash a little soy sauce on top. Butter is a wonderful thing.

I put them under my legs for a bit. Same thing. I really hate hard butter and restaurants should not be allowed to serve it.

The very most important thing is to not keep your butter in the fridge. Unless I’m baking which is a very rare thing, I use salted butter and I just leave it out in a butter dish. Unless it’s really hot out, the butter stays just fine and is always spreadable.
My second thing is to mix half butter/half gorgonzola and…

I went through a period where I practically lived on Kielbasa, sweet potato, onions and apple. I’d layer them up at least 2x, add a little stock, salt, a bit of mustard, stick it in the oven and let it do it’s thing. It was so darned good. And very fattening because I’d eat almost all of it at one sitting.

A little late to the party, I know.  My favorite dip for fruit is so simple and so outstandingly good.  Just plain old full fat greek yogurt mixed with a little maple syrup.  Not a lot, a little, so it’s just kissed with maple flavor.  Everyone loves it.  I make it all the time just for me because again, this is no…

Absolutely.  Now that we’re in cold weather, it calls for heartier meals.  I’m a big fan of stews and pot roasts and briskets and such and all are improved by at least a day in the fridge before serving.  ideally the above is served on creamy polenta (which, along with a salad or steamed veg or whatever, I make for…

Tamar on Lettuce

Yay!  I love this show so much.  I watched each of the seasons in a day.  So glad for S3.  It’s really smart, I mean also very stupid, but fucking brilliant.  

Worth a shot, I guess? Couldn’t hurt. Personally, I do it weird, but my steaks always come out perfect. First I dry salt brine them for hours and hours and then cook on a highish heat cast iron skillet with a bit of oil, turning every minute until done. It makes a perfectly evenly cooked steak (I’m all about the…

Watermelon is a whole different fruit when sprinkled with salt. It’s the only way I eat it.

I met THE Marianne Faithful at a restaurant in Manhattan.  She was having lunch with a guy I sort of knew (entertainment lawyer).  We chatted.  She said “Hello, I’m Marianne,” as she put her beautiful tattooed hand out for me to shake.  I’d just seen her play Town Hall the night before and mentioned it.  She ask how…

Two things. When I was a little kid I saw Abbot and Costello Meet Frankenstein. In one of the scenes, hands come out from the wall and strangle someone. It was years before I ever stood with my back close to a wall. When I was a teenager I read the book The Exorcist. In the book, it starts with her bed starting to…

This looks like a much more exciting version of kalua pig and cabbage, and I think I’m going to try and make it that way (pork shoulder in the slow cooker for 16 hours, cook the cabbage in the liquid). I think this would be absolutely stellar. I’m sure it would be great in an Instant Pot also, which I have, but…

I would watch the shit out of this fight. I would pay money for this fight. And honestly, no way DTJ would beat Avenetti, least I don’t think/hope so.

Re the Pimento and cream cheese, I love it in omelets best, but not a fan of the Pimento for a scramble. Cream cheese works, but is still better, for me in an omelet. Maybe because I use so much cheese in said scrambles. A nice sharp cheddar, parm, Velveeta (oh, shut up), jack.  Oh, and some of the stinkies, like…

What are you, unamerican?  Velveeta baby, get the amount right and it’s heaven.

Every week I cook a while chicken in an Instant Pot. The skin is gross, but the chicken amazing. and it leaves a mountain of chicken juice, the added wine or whatever, and lots and lots of chicken fat. More than you’d get with roasting. I pour off the liquid, let it chill, scoop off the fat, use the broth for soup.…