We all love you because you are a food expert and I'm fairly certain you know everything worth knowing and then some.
But your perfection comes at a cost...
I'm NEVER eating cod again.
You have taught me how to jazz up my ramen, make awesome snacks, you have eaten crappy food in the name of science (and so I wouldn't have to), and you answer all questions posed in the comments section of your articles.
You may know everything, but I prefer to nom my fish and chips in blissful ignorance.
And now I am panicked--what other creepy food facts do you know? what other foods are you about to ruin for me?
Let's get this over with now...rip the bandage off in one fell swoop, shall we?
P.S. feel free to post your gross food facts. It's best to compile my DO NOT EAT list all at once. :)
A good friend's birthday is on Friday and I'm looking for a vegetarian lasagna recipe. I did a search here, but nothing struck my fancy.
I'm going for not too work intensive, as it's merely something to eat before the bar, so I don't want to slave all day for soon-to-be drunk people. It has to be meat free, but can have dairy of all kinds.
Also, what to serve with it? A salad of some sort? I'm not quite sure. hmm...
Let's say around 8 people for dinner.
I love meatloaf sandwiches. I have dreams the night after we have meatloaf about the epic sandwich I will make.
Base---what is your go-to meatloaf recipe? Are you a purist or do you throw some mix-ins in there? Do you heat it or eat it cold? Sliced thick or thin?
Bread-- I like some sort of white toast. Do you go toast? Bread? Roll?
Condiments- I love spring mix and some garlic-herb cheese. Do you go naked? Just mayo? Am I missing something awesome?
Please tell me I am not the only one that looooves a leftover meatloaf sandwich (though I am not crazy for non-sandwiched meatloaf)
My friend and I want to try pumpkin beer, but I don't want to commit to a whole case from the beer distributor.
Any places in the city that have pumpkin beer? I don't mind if it is bottled or tap...I just want ONE, not 24. Unless it is amazingly good.
Also, I tried to get into the pumpkin latte thing, but to me it just tastes like burnt pie crust.
So my birthday is coming up in 2 weeks-ish. I am planning on having 10-15 people over for birthday dinner. (They RSVP'd but we'll see if they show up. Last year it was me and 2 friends.)
My birthday is on a weekend, so I have plenty of time to cook. My birthday dinner is usually new orleans style bbq shrimp, but I overloaded on them during my trip in October.
I was thinking doing breakfast for dinner or possibly a giant pot of meatballs. Possibly something warm as the weather in Philly is pretty chilly.
Any ideas/recipes? I'm open to anything- I'm just lacking in creativity this year.
My dad went to a produce store the other day and when I got home he said "I bought you clementines!"
He bought me a box a few days ago, too. At this rate I'll be 80 before I eat them all.
Are there any recipes (baking/cooking) that use clementines? Or am I destined to share them or pelt them at the pesky kids next door?
I'm a card carrying carnivore, but my friend asked me to pose this question:
She wants to make "sausage balls" which is essentially sausage, bisquik and cheese rolled together and baked.
They were a traditional holiday food for her and now that she's veggie, she misses them.
What brand/type of fake meat would be best for this recipe?
I wanted to make alton brown's recipe for eggnog for a party my friend is having on Saturday.
I'm not much of a liquor person, so is there any advice for what brand of bourbon I should use? I'm a college student, so it needs to be somewhat affordable.
(I live in PA under the evil PLCB and I am car-less so jaunts to delaware for cheap hooch aren't an option)
Also, in theory, I'm freaked out about the raw egg thing. Should I really be worried? And if I do decide to cook it, will it be any different? I can make it to whole foods if organic eggs make any difference here.
Thanks for your help!
I know there are tons of bakers/food science nerds here and I was hoping for a little help.
My boss gave me a great recipe for her "famous" kahlua brownies.
These are the best things that she bakes, yet I would like to experiment with the recipe a little bit.
They're a little on the cake-like side. And today I'm in the mood for something a little more moist...
The recipe calls for 3 eggs- should I just knock it down to 2? Should I just throw some kahlua in a different brownie recipe?
What is it exactly that makes a good brownie (besides great chocolate, of course)?
And what is your favorite kind? Are you one of those cake brownie people or a fan of the really gooey kind you have to eat with utensils? What about icing? (my cousin does that and I'm still not sure how I feel about it)
Happy Friday everyone :D
I have a confession and as I type this I might get struck by lightening. I love my mother, but she can't make chicken soup to save her life.
I forget about this little tidbit until the weather turns cold. Now I'm sick and she made a 50 gallon drum of chicken noodle to cure me. (I'm a college foodie and live at home.)
Aww, how sweet, right?
Don't get me wrong, my mother can cook lots of things, but I suspect there's a reason this soup is awful: bullion cubes.
She will follow the Joy of Cooking to the letter, but I cannot pry those awful foil wrapped nuggets from her claws. She boils chicken parts and everything, so why is the soup apparently flavorless without the squares of MSG?
This is also the same lady that made meatballs with only one ingredient- ground beef- because it made her feel rich. Happily, she tried the meatball recipe from gourmet magazine and now uses that as her go-to recipe.
My question is two-fold:
1. please provide a chicken soup recipe that I can trick my mom into making (a la gourmet meatballs)
2. Anyone else's mom have an obsession with the cubes or something equally awful? I know I can't be alone!
PS. this is the same lady that makes me new orleans bbq shirmp on my birthday. I love her more than anything.
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