TexCausingAScene's Profile

Display Name: TexCausingAScene
Member Since: 2/23/11

Latest Comments...

I am also here to comment on The Spice House- just order the mix from them. BUY ALL YOUR SPICES FROM THEM. Awesome selection, quality, and always fresh. Going to one of their shops is a religious experience for me.


Try It! Make Your Own 4-Ingredient Za'atar
2/7/13 05:52 PM

I know that this is a common sentiment, but I actually think that most foods and dishes (and especially sandwiches) taste better when I make them- as I know exactly what I like and want, and probably because I am so culinary minded, I usually have a very particular and specific idea of what I am looking for. There are a few exceptions- a few standout dishes at restaurants that i would never dare to recreate, and few dishes that other family members always seem to make better, but I am generally most satisfied with something when I've cooked it myself.


Why Does Food Taste Better When Someone Else Makes It?
9/18/12 08:18 PM

This is the most interesting original recipe I've seen in weeks! I've been thinking a lot about oats this week (brrrr cool weather), and have been slightly frustrated by the predominance of sweet recipes out there. Plus, I really can't imagine a recipe more geared towards my palate- it sounds like the perfect combination of ingredients!


Savory Granola: Unexpected Soup Topper & Killer Snack
9/13/12 04:37 PM

Great looking recipe! This might be the one that finally gets me to try cooking with tempeh! I've been wanting to for some time now, but i'm quite nervous that I will mess it up.


Recipe: Brown Rice Bowl with Maple-Glazed Tempeh & Tahini-Miso DressingRecipes from The Kitchn
9/12/12 06:42 PM

One more reason to eat vegetarian/vegan- not having to worry about improper handling of meat and poultry makes food safety a lot easier. Not that there's still not risk with a veg/vegan diet, but really, it is so much easier. Before I went veg, I would always always worry about how I was cooking/ handling the meat, and it was very messy (a new dish/plate/spoon for every step, and time consuming- I would bleach clean everything that came into even the briefest of contact with the raw meat.


Unsafe Food Handling: Do You Say Anything to Your Host?
8/16/12 04:14 PM

I've never been a fan of the self cleaning- the computer on my Dad's stove would freeze up and lock the oven every single time we tried it. We would then be without an oven and stovetop for a week or two until they could order whatever part was needed and send out the repair guy. The only time I ever use it is when I am moving out of an apartment, usually because it's on the list of stuff they want done.


Why You Should (Almost) Never Use Your Oven's Self-Cleaning Function
8/16/12 03:54 PM

The date for gazpacho makes absolutely no sense, it should be like August 1. I also disagree with Pumpkin Pie- none of my families have ever served it for Christmas and I think it should be Thanksgiving or sometime that weekend. While there are clearly many National food days missing from this list, the most glaring omission to me is National Grilled Cheese Day on April 12. That day is sacred.


National Food Holidays: Mark Your Favorites On Your Calendar!
8/16/12 03:45 PM

My sister makes the best giant chocolate chip cookies. I can't even describe them, they are by a very, very wide margin the best CCC's I have ever tried in my life. The only downside of these cookies is that every other CCC that I have had since she started making these has not even been worth eating.


My Family Recipe Rocks! What Does Your Family Make Better Than Anyone Else?
7/31/12 08:31 PM

I recently started making my own vinaigrettes (after I was trying to pick out dressing at the store and the one I wanted had high fructose corn syrup as it's primary ingredient), and the difference between homemade and bottled is so shocking I don't understand why everyone doesn't make their own. I guess it's out of laziness, but really it's so easy and quick that laziness can't even be a valid excuse. A splash of vinegar, a few glugs of oil, a pinch of salt and pepper and whatever herbs (dried or fresh) you want. As for the concerns about botulism, my opinion is that making a basic vinaigrette is so easy, I just do it fresh everytime.


Tip for Better Salads: Make Big Jars of Homemade Dressing
5/15/12 07:35 PM

There is a lot of really good discussion going on here! The bottom line for me is that I am not comfortable eating animals, and there is no rational that anyone could provide me that would make me feel okay about it. I think that every life, human or non-human is equal. Eating meat may have been (all still be for some areas in the world), necessary because there was no other food around, but killing something that breathes and walks doesn't come naturally to me. We aren't neanderthals living in caves anymore, we don't have to eat animals to survive anymore, we have the ability and resources to make decisions that consider more than our own survival. Not to mention that it's far healthier to eat a plants-based diet.


The Ethics of Eating Meat Contest: The NYT Announces the Winning Essay
5/3/12 08:04 PM

When I lived with a dishwasher, I never used it, and now that I don't have one, I don't miss it, even when I have fours sinkfuls of dishes (every sunday) By the time you pre -wash and load and unload and reclean what the dishwasher did a bad job on, it's much more time efficient to wash by hand. Plus, you save on energy costs by never using one.


Living Alone with a Dishwasher Cooking for One
5/2/12 05:45 PM

Love that you have a 'budget wine of the week' feature, but $16 would be a big splurge for me! I usually spend $7-8, and when feeling splurgy, I'll spend as much as $12. Most of my favorite wines come in right around $10, so it works out for me.


Graf V. Schönborn Silvaner Kabinett Trocken 2009 Budget Wine of the Week
5/2/12 05:22 PM

I know this is a post about greek yogurt, but my favorite yogurt is Noosa- an Australian style yogurt. It's not quite as thick as greek, but it's ultra creamy and by far the best yogurt I've ever had in my entire life. Plus, it's full-fat, I can't stand all the non-fat yogurts out there.


Blind Taste Testing Greek-Style Yogurt Brands: Which One Wins? New York Magazine
5/1/12 08:26 PM

I am always looking for simple well- rounded vegetarian meals that I can make on Sunday and use for lunches/dinners to feed a household of three for the week.


Give Us Your Recipe & Tutorial Requests! Reader Request Week Is Coming
5/1/12 07:46 PM

Use the jet setting on your outdoor hose nozzle.


What's the Best Way to Clean a Fancy Bundt Pan?
Good Questions

8/2/11 04:50 PM

I find that poaching my chicken works great. I can't get behind wrapping my food in plastic and then cooking it. I'm no food snob, but that seems gross.


Best Chicken Breast Ever? Try This Semi-Sous Vide Method
7/13/11 09:51 PM

I made this. Tasted a little too much like bananas for my liking, but I'm thinking that if I don't let them get quite as black I might like it more. I added brown sugar and honey. Next time I will play around with adding cocca powder. I do love the texture.


How To Make Creamy Ice Cream with Just One Ingredient!
7/8/11 04:09 PM

The Pepperoni pizza monkey bread is one of the best recipes I've seen in a long time. I already know it's going to be a football favorite.


Pepperoni Pizza Monkey Bread & Chocolate Coffee Cake
Delicious links for 07.08.2011

7/8/11 04:02 PM

I have to echo what many other have already said. Find out what's available and unique to the area, and use those items. The day I consider not being able to find some ingredient to be a hardship or a problem is the day that I've completely lost touch with reality. Just because you can't find some basil doesn't turn your trip to the midwest a game of 'survival.' I lived at the end of the tube line in London for a bit and instead about complaining about what they didn't have at my local grocery store, I tried everything they did have there. Emmerse yourself in the local food culture. It will enrich your experience of small town life in Kansas, or where ever you go. Having lived in Wisconsin my entire life, I have only had trouble finding the rarest of rare ingredients. Please don't act like cooking in the midwest is some sort of hardship.


Small Town Survival: When the Grocery Store Sucks
7/6/11 05:08 PM

I've always though it better to leave ice cream up to the professionals, but this looks like the recipe that will turn me into an ice cream maker.


Savannah Buttermint Ice Cream
Recipe & Review of Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer

6/30/11 05:50 PM