Posts by Stephanie Brim

Docs, hands down. They make a pair of retro tennis shoe-like shoes that are very, very good for cooking. All leather is good, the sole resists grease and oil, and it's full of air to boot (no pun intended). I've worn Docs for almost...

I'm hard-pressed as well to find foods I genuinely don't like. I'm not a fan of canned vegetables. I'm not a fan of liver unless it's cooked correctly. I HATE liver & onions together. I LOVE liverwurst. I love almost all fresh...

Interestingly enough, I'm the one who grills at my house. When it comes to the grill-offs that happen amongst our friends, I'm the only female that grills. Heck, I've asked for a Weber for Christmas in preparation for next year's...

I don't use a digital camera and I really don't use color film. Taking black and white shots of food just isn't the same. I'm working on doing more with color film but it's a hard transition for me for some reason. My camera is,...

I'm going to get everything I use for my Christmas appetizers from a store that I know carries Iowa produce and dairy. Wheatsfield Grocery in Ames. If you don't know where that is, you should look it up...the place is great not only...

I could make the dinner portable by having finger foods instead of soup, but no one really wanted that. The maid-rite idea is better than the pizza idea. I just hope that if I make a few fancy little things as appetizers people won't...

I'm partial to blogging and I do it myself, but I need to find some good food blogs. Perhaps this thread would help me find some. :) Believe it or not, http://emerils.com is a good place to find recipes as well. I also watch it. I'm...

I stay away from Red Lobster for a reason, but I did enjoy when my boyfriend and I went to Olive Garden in Des Moines. The server was friendly, the service was excellent, the food was really good for what it was, and I loved the salad. ...

The pizza disaster seems to be diverted toward Maid Rites. Considering we follow the old Maid Rite recipe, this should be much more to my liking. I'm still doing the appetizers, however. We need some new and interesting things to try. :)

Sirloin. Bacon fat, trimmed from the bacon (fry the rest later to top your burger). Grind together. Salt, pepper, worcesterchire sauce. Mix in, but don't overdo it. For toppings, I tend to go with cheese (usually American and...