Comments for Columbus Foodie http://www.columbusfoodie.com Eating my way through Ohio one day at a time Tue, 07 Oct 2008 01:37:14 +0000 http://wordpress.org/?v=2.6.2 Comment on Jonesin’ for Sassafras Bakery by Jeff http://www.columbusfoodie.com/2008/09/08/jonesin-for-sassafras-bakery/#comment-56343 Jeff Mon, 06 Oct 2008 18:34:22 +0000 http://www.columbusfoodie.com/?p=682#comment-56343 The elderberry pies are awesome! Her granola bars are delicious too! I get one or four of those a week. The elderberry pies are awesome! Her granola bars are delicious too! I get one or four of those a week.

]]> Comment on Review: Village Coney by Brenda http://www.columbusfoodie.com/2008/10/02/review-village-coney/#comment-56341 Brenda Mon, 06 Oct 2008 15:36:17 +0000 http://www.columbusfoodie.com/?p=816#comment-56341 Hi, the hot dogs sound good here but being from North Carolina we have an entirely different dog here. We boil, grill or fry the hot dog then we steam the bun, put mustard on it, then the dog, chopped onions, cold slaw and chili without beans. Squeeze it to fit your mouth and then enjoy. Deeeeelicious... Hi, the hot dogs sound good here but being from North Carolina we have an entirely different dog here. We boil, grill or fry the hot dog then we steam the bun, put mustard on it, then the dog, chopped onions, cold slaw and chili without beans. Squeeze it to fit your mouth and then enjoy. Deeeeelicious…

]]> Comment on Berry Trifle by Chez Us » GYO # 17 Round-up http://www.columbusfoodie.com/2008/09/29/berry-trifle/#comment-56333 Chez Us » GYO # 17 Round-up Sun, 05 Oct 2008 21:38:40 +0000 http://www.columbusfoodie.com/?p=604#comment-56333 [...] concerned that it would not surive a storm.  Lucky for us it did as she made this sinful looking Berry Trifle using the mulberries and other berries from the farmer’s market.  The recipe seems very easy [...] [...] concerned that it would not surive a storm.  Lucky for us it did as she made this sinful looking Berry Trifle using the mulberries and other berries from the farmer’s market.  The recipe seems very easy [...]

]]> Comment on Transylvanian Goulash by Giff http://www.columbusfoodie.com/2008/10/05/transylvanian-goulash/#comment-56330 Giff Sun, 05 Oct 2008 16:12:29 +0000 http://www.columbusfoodie.com/?p=718#comment-56330 Thanks for the interesting submission. This one is totally new to me. It feels very October! Just reading it is making me thirsty for a beer. :) Thanks for the interesting submission. This one is totally new to me. It feels very October! Just reading it is making me thirsty for a beer. :)

]]> Comment on Review: Village Coney by mark http://www.columbusfoodie.com/2008/10/02/review-village-coney/#comment-56324 mark Sun, 05 Oct 2008 05:58:44 +0000 http://www.columbusfoodie.com/?p=816#comment-56324 does the "life of a restaurant reviewer" also include being unemployed? or, uh, not actually making money reviewing restaurants? okay, so is it just eating out a lot and trying to find an excuse? does the “life of a restaurant reviewer” also include being unemployed? or, uh, not actually making money reviewing restaurants? okay, so is it just eating out a lot and trying to find an excuse?

]]> Comment on Farm Fresh and Local Produce - 10/4/08 by Anne http://www.columbusfoodie.com/2008/10/04/farm-fresh-and-local-produce-10408/#comment-56320 Anne Sat, 04 Oct 2008 18:24:21 +0000 http://www.columbusfoodie.com/?p=823#comment-56320 I blanch my Brussels sprouts for 3-5 minutes (3 for small ones, 4 for medium, 5 for large) then shock them in ice water for the same length of time. Freeze them in ziplocks or vacuum seal them. I think the larger ones work better if you cut them in half first, at least they cook up a lot better! They are great with leeks, which seem to sweeten them up. I shopped alone today, and I think I bought two of everything. My arms are tired from carrying it all! I plan to make a lot of soups this week - beet gazpacho (from the North Market cooking class last week), veggie soup, and butternut squash and pear soup. See you at the pizza grand prix! I blanch my Brussels sprouts for 3-5 minutes (3 for small ones, 4 for medium, 5 for large) then shock them in ice water for the same length of time. Freeze them in ziplocks or vacuum seal them. I think the larger ones work better if you cut them in half first, at least they cook up a lot better! They are great with leeks, which seem to sweeten them up.

I shopped alone today, and I think I bought two of everything. My arms are tired from carrying it all! I plan to make a lot of soups this week - beet gazpacho (from the North Market cooking class last week), veggie soup, and butternut squash and pear soup.

See you at the pizza grand prix!

]]> Comment on Skillet Chicken Breasts Aglio e Olio by Ning http://www.columbusfoodie.com/2008/10/01/skillet-chicken-breasts-aglio-e-olio/#comment-56315 Ning Sat, 04 Oct 2008 04:46:51 +0000 http://www.columbusfoodie.com/?p=691#comment-56315 I like dishes with lots of garlic, too! The chicken must be delicious paired with the pasta! :) I like dishes with lots of garlic, too! The chicken must be delicious paired with the pasta! :)

]]> Comment on Joe’s Pierogies by Homemade Pierogi : Brown Eyed Baker - A Food & Cooking Blog http://www.columbusfoodie.com/2008/09/27/joes-pierogies/#comment-56313 Homemade Pierogi : Brown Eyed Baker - A Food & Cooking Blog Sat, 04 Oct 2008 03:56:31 +0000 http://www.columbusfoodie.com/?p=738#comment-56313 [...] Homemade Pittsburgh Pierogies (Adapted from Columbus Foodie) [...] [...] Homemade Pittsburgh Pierogies (Adapted from Columbus Foodie) [...]

]]> Comment on Joe’s Pierogies by Homemade Pierogi : Brown Eyed Baker - A Food & Cooking Blog http://www.columbusfoodie.com/2008/09/27/joes-pierogies/#comment-56312 Homemade Pierogi : Brown Eyed Baker - A Food & Cooking Blog Sat, 04 Oct 2008 03:56:31 +0000 http://www.columbusfoodie.com/?p=738#comment-56312 [...] Homemade Pittsburgh Pierogies (Adapted from Columbus Foodie) [...] [...] Homemade Pittsburgh Pierogies (Adapted from Columbus Foodie) [...]

]]> Comment on Skillet Chicken Breasts Aglio e Olio by Ruth http://www.columbusfoodie.com/2008/10/01/skillet-chicken-breasts-aglio-e-olio/#comment-56309 Ruth Fri, 03 Oct 2008 18:26:23 +0000 http://www.columbusfoodie.com/?p=691#comment-56309 I'm drooling! What glorious dishes. Thanks for sharing with Presto Pasta Nights. I’m drooling! What glorious dishes. Thanks for sharing with Presto Pasta Nights.

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