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Pittsburgh, Pennsylvania

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Pittsburgh, Pennsylvania

The city that steel and railroad industries built has taken on a less gritty feel in recent years. Today’s Pittsburgh is clean and mod-looking with towering glass and steel skyscrapers laid out at the point (the Golden Triangle) where the Allegheny and Monongahela Rivers come together to form the Ohio. Before their industries collapsed, rich industry barons blessed the city with numerous architectural and other civic gifts like libraries and museums. These days, Steel City routinely ranks at the top of America’s most livable cities and is perhaps better known for producing ketchup and other condiments than steel. On weekends, head out to the Strip District (once the home of US Steel) for the farmers market. The South Side is home to many restaurants and bars. Drop by Primanti Brothers and tackle an enormous sandwich. Then work it off on the Southside Slopes, the neighborhood’s steep hills. Stair-climb to the top for sensational city views. Or if you’re too full to move, head over to the Monongahela Incline for a funicular rail ride up Mount Washington.
 

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Grace

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
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 I am a 24 year old college student and a little bit of a "late-bloomer." I have a pet bird and share in parenting my wonderful boyfriend's cat. I love the out doors, swimming, working with people and I love interacting with animals; especially horses.

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Greek Princess

Cooking Level: Expert
Home Town: Pittsburgh, Pennsylvania, USA
About me: I love to cook! I especially love to bake. My favorite T.V. show is The Food network and HGTV. I have 3 boys. 23, 14 and 12. Oldest is in his last year of college. Yay! I h…
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LEROYLOUISE2002

Cooking Level: Expert
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Zama, Kanagawa, Japan
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jjwinc

Cooking Level: Expert
Living In: Pittsburgh, Pennsylvania, USA
About me: Born and bred in Pittsburgh, PA. I'm a telecommuting consultant in the health insurance industry. I've always been drawn to cooking and baking. Since my wife works out of the h…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Photo by lovestohost

Rolled Buttercream Fondant

Reviewed on Oct. 7, 2008 by lovestohost
I read all of the reviews and noticed a stark difference: reviewers either LOVED it and it was "easy" or they loathed it and it didn't work. Of course, I was sure I would be one of those for whom it worked easily. Not so much. I can't fault the recipe because I'm more apt to believe it was a user error on my part (but perhaps the recipe could be a little more explicit?). I received some help/moral support (TY PAM) on the RE and finally "made it work", in the words of Tim Gunn, but it wasn't pretty. I *think* I'll try this again because I hate to let anything get the best of me. UPDATE: I feel the need to add this was VERY easy to work with for cut outs! The difficult part was covering the cake. So, if you're just looking to use it for cut outs, don't be intimidated at all-that part was easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Grocery Store Frosting

Reviewed on Oct. 6, 2008 by lovestohost
I am one of those people who *calls* the corner piece of cake w/all the balloons/flowers (which means LOTS of frosting), so when I saw this recipe I knew I wanted to try it. I finally made it this evening and it really is just like grocery store buttercream frosting. I followed the recipe, though I didn't measure the 10X sugar. I also added a little milk to the color I was using to frost the entire cake to make it a little more smooth (no milk necessary for the piping colors). TY for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Red Enchilada Sauce

Reviewed on Oct. 6, 2008 by thamesarino
I thought that this was very good. I simmered it for a good amount of time and I did double the chili powder, as others suggested. I also should have doubled the recipe for my 9 x 13 pan full of enchiladas(12), but that is probably b/c I used it for seasoning the filling as well. I was able to dilute it enough for this time, butnext time will double so I can have extra. We will be making this again!! : )
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