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Who has a good online site to order coffee?
Thank you everyone for these great suggestions. There is a new Intelligentsia shop in Silverlake (suburb of L.a.) and while I've heard great things about them I didn't know they deliver. I'll take a stroll over there and give them a taste! Of course, I may have to oversee a large-scale tasting between all of these operations--I'm just committed that way.
Have you successfully duplicated a restaurant recipe?
I love trying to reproduce an enjoyable meal.
Keo's Restaurant in Waikiki (Hawaii) makes this wonderful dish called Evil Jungle Prince. It's a happy concoction of basil, coconut milk, veggies (with shrimp or chicken thrown in for good measure). How could you not love something with that name? Back on the "mainland" I was missing Hawaii and tried to make the dish. I found recipes online but something was missing. I played with it a few times and finally produced something that was, if not very similar, at least delicious on it's own! I've made it spicier than the restaurant serves it but I like it that way.
Anyone ever make a Gingerbread house?
I've made at least a dozen gingerbread houses. I've cemented walls together using royal icing and even by using pure melted sugar (not recommended for the danger it presents to you and your skin!). I've built stretches of fencing using mini gingerbread men holding hands. I've planted forests of edible pine trees on the south 40 by using inverted ice cream cones and carefully cut pieces of "gummy" type mint leaf candies. Stacked pretzels turn into firewood. Licorice and long strips chewing gum layed end to end form circular driveways and roads. Hard square shaped chewing gum pieces make excellent "ceramic tiles" that frame windows and doors. I've hand cut pieces of gingerbread dough to form water fountains, lamp posts, flights of stairs, mailboxes, holly hedges, ballrooms, churches, and one train station. I always made sure that every single component of the house (except the wooden base it was built on) was edible. However, I usually amped up the amounts of ginger and cinnamon in the dwellings to produce a nice scent. That amounted to a dough that wasn't terribly pleasant to eat.
My last structure was dubbed, "The Aaron Spelling Gingerbread House" by a friend of mine due to its impossible size and scale. It had an east and west wing and stretched roughly four and one half feet in length by two and a half feet deep. It was extremely heavy and wasn't moved once it was completed. They are TONS of fun to make if you have the patience. I'd love the chance to do another one, but I don't have the free days and hours required to finish the job.
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Who has a good online site to order coffee?
Posted by Acme Instant Food, May 14, 2008 at 12:10 PM
Soy Sauce--Do You Store Your Bottle in the Frig or Cupboard?
Posted by Acme Instant Food, November 13, 2007 at 1:39 PM
Caterers in Los Angeles - Name your favorites!
Posted by Acme Instant Food, November 7, 2007 at 5:17 PM
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Recent Comments | Response to Comments
The Fix Burger in Silverlake, California, Is Good But Still Trying to Get It Right
I haven't yet seen The Fix, but they have to work hard to lure folks away from Fred 62!
Who has a good online site to order coffee?
Thank you everyone for these great suggestions. There is a new Intelligentsia shop in Silverlake (suburb of L.a.) and while I've heard great things about them I didn't know they deliver. I'll take a stroll over there and give them a taste! Of course, I may have to oversee a large-scale tasting between all of these operations--I'm just committed that way.
Have you successfully duplicated a restaurant recipe?
I love trying to reproduce an enjoyable meal.
Keo's Restaurant in Waikiki (Hawaii) makes this wonderful dish called Evil Jungle Prince. It's a happy concoction of basil, coconut milk, veggies (with shrimp or chicken thrown in for good measure). How could you not love something with that name? Back on the "mainland" I was missing Hawaii and tried to make the dish. I found recipes online but something was missing. I played with it a few times and finally produced something that was, if not very similar, at least delicious on it's own! I've made it spicier than the restaurant serves it but I like it that way.
Anyone ever make a Gingerbread house?
I've made at least a dozen gingerbread houses. I've cemented walls together using royal icing and even by using pure melted sugar (not recommended for the danger it presents to you and your skin!). I've built stretches of fencing using mini gingerbread men holding hands. I've planted forests of edible pine trees on the south 40 by using inverted ice cream cones and carefully cut pieces of "gummy" type mint leaf candies. Stacked pretzels turn into firewood. Licorice and long strips chewing gum layed end to end form circular driveways and roads. Hard square shaped chewing gum pieces make excellent "ceramic tiles" that frame windows and doors. I've hand cut pieces of gingerbread dough to form water fountains, lamp posts, flights of stairs, mailboxes, holly hedges, ballrooms, churches, and one train station. I always made sure that every single component of the house (except the wooden base it was built on) was edible. However, I usually amped up the amounts of ginger and cinnamon in the dwellings to produce a nice scent. That amounted to a dough that wasn't terribly pleasant to eat.
My last structure was dubbed, "The Aaron Spelling Gingerbread House" by a friend of mine due to its impossible size and scale. It had an east and west wing and stretched roughly four and one half feet in length by two and a half feet deep. It was extremely heavy and wasn't moved once it was completed. They are TONS of fun to make if you have the patience. I'd love the chance to do another one, but I don't have the free days and hours required to finish the job.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
I'm comment number 271? Awwwww sheeeesssh!
Oh yeah, my preference; crisp edges, but not without some flexibility.
Win Your Thanksgiving Turkey!
I'll be cooking them down to use in stock and gravy. But, I have to make it a covert operation or too many people run screaming from the kitchen. I'm surrounded by food wussies.
Thanksgiving Soups
This "Silky-Coconut Pumpkin Soup" may sound a touch too exotic for most people's Thanksgiving table. However, I've served this to rather fussy and non-adventurous eaters at holidays and also served as soup "shots" at cocktail parties. It's gorgeous, comforting, and goes down oh so easy!
Win Your Thanksgiving Turkey!
Stuffing scooped out of the bird is far tastier than the casserole variety, but I never cook the bird in order to speed cooking time. I still make a killer dressing though!
Where to Eat Turkey Day Out
Did you actually go and indulge in a huge meal, unbutton your pants and stretch out in each establishment to research this? You know, I'd move to NY in a heartbeat if there was a job as your assistant. I'm excellent with such homework assignments. I diligent pupil indeed!
Win Your Thanksgiving Turkey!
Skin--pried off the roasting pan with a knife in one hand while your other hand wields a knife pointed at anyone who might fight you for it. Yeah, holiday dinners can get violent at my house.
Turkey Talk 2007 with Gourmet's Ruth Reichl
I'm with Ruth on sharing cooking responsibilities on the big day; just let me do it. To some, that approach may sound over-controlling and selfish but it wouldn't if you knew the people who park themselves at my Holiday dinner table. These people don't like to cook and only offer to bring things because it's considered polite to do so. I really get into preparing the perfect experience at Thanksgiving. I plan every detail from the music to the lighting. weeks in advance. If you are my guest I'd like you to enter my home and be totally free to enjoy! Don't worry about me because my marathon endurance test of a day is one of my happiest days of the year.
The Godzilla at Eagle's Deli & Restuarant
If you dropped that sucker on a building in downtown Tokyo it would do the same crushing damage as the beast it's named after. Actually, anyone who can actually eat that entire thing might just be able to crush a train under his heel too. Yikes!
Best Grilled Cheese Sandwiches in L.A., N.Y., and Everywhere: Where's Your Favorite?
Campanile's sandwich night is STILL so popular that you can't even walk past the joint without a reservation made a couple of weeks in advance. Which is sad because we can never get in when we think of it! Also seductively alluring, but not an official menu item, is a grilled gruyere sandwich at the Bowery on Sunset (at Vine). It was just an ad-libbed item but was born as a perfect marriage of crunchy toast and warm gooey cheese.
Are Healthy and Delicious Mutually Exclusive?
As Jack Nicholson said in ‘The Witches of Eastwick,” “When I die I want to be sick, not healthy.” There is some twisted logic to that statement. I think I’d just clarify that I want to die sick, but at an old and respectable age. I don’t want to die of clogged arteries when I’m only 50 years of age so some preventative steps are required.
Unfortunately my partner Ed comes from a long bloodline of high cholesterol guys. His father required bypass surgery in his early 60’s. And most unfortunate of all was when Ed was told that he needed double bypass surgery at the ripe old age of 47! There is no greater motivation to change your eating habits than having your ribs opened up like swinging saloon doors. Especially when you are so young!
Our diet is what I would now label as “sensible.” We don’t shun In and Out burgers, occasional batches of home made ice cream, or a juicy rib eye steaks. We just settled into a pattern where they are balanced out with a heart-healthy diet. We don't follow any diets per say and we don't restrict any food groups. If your diet is "forced" and unnatural it's bound to fail. I find that when I cook at home, it’s very easy to prepare healthy food. I have no problem making lean chicken, beef, pork and fish preparations that are really tasty, and still low in fat and cholesterol. That way when Friday night rolls around and the boys want to indulge in steaks and martinis we are ready! Of course, a quick hike in the neighborhood on Saturday morning helps too.
I’ve also discovered that eating patterns in motion tend to stay in motion. What I mean is that when we groom our appetites for burgers and pizza then it quickly becomes habitual and we start salivating for those foods frequently. On the flip side, once we focus on a lighter diet and navigate toward fresh healthy dishes we tend to find it easier to stick to that dietary path. It’s hard to break the pattern but once we did it wasn’t the bummer we thought it might be.
Oh, Ed's cholesterol is GREAT now and even though mine was never problematic I am enjoying lower numbers too!
Be Your Own Wine Critic
I am a person who enjoys wine but doesn't boast a terribly sophisticated wine palate. I've tried to educate myself and train my memory to file away the bottles that I've enjoyed. I find that using Cork'd makes the job easier!
Serious Eats Shout-Out: Our Sponsors
Thanks. I'll be humming that for a week! :) Gotta love some "Family."
Oh yeah, pork, ice cream and AMEX are okay in my book too.
David Haskell on Online Food Crit
It's slightly off topic, but I'll take the opportunity to lavish some love on David Haskell and Bin 8945. The restaurant offers such inventive and succulent offerings that I can't help but salivate when I walk past it's cozy sidewalk patio. Major kudos to David! Now I'm craving some duck fat french fries!
Education Op: The Ins and Outs of Food Blogging
Wow Matt, it looks like you are a hit!
If anyone in the NYC are is sitting on the fence, let me say that not only does Matt have a boatload of helpful information to share with bloggers, but he is a genuinely nice and funny guy too! You can bet it will be an enjoyable two hours.
For Father's Day: Stone Fruit
I'll vouch for the quality of these peaches. Once the season hits, I carry a handkerchief with me at all times to wipe sticky juice off my chin and upper lip. They are the ultimate summer treat.
Don't Throw Out That Pizza Just Yet
I've never left unattended food on top of a trashcan which might possibly add to more misdirected trash and fly bait. But I have taken doggie-bags from a restaurant with the intention of giving it to someone on the street who is happy to receive it. I understand the unfortunate liability that a restaurant might run into if food is left around town in their packaging, so perhaps identifying bags and such should be removed. There are many people on our streets who do indeed need this food and I wouldn't bark at any attempt to offer it.
Readers' Favorite Burgers
If you've ever been lucky enough to stop by Irv's Burgers in West Hollywood on more than just one occasion, you've likely been greeted as an old family member on your second, and subsequent visits! Not only are these juicy, old-fashioned burger stand type burgers but the smiling face behind the window will remember your "usual" order and write happy greetings and wishes on your clean white to-go bag. No burger here is complete without hot, crunchy onions rings too!
Sadly, an ongoing battle to save the iconic shack from demolition is still being fought. It is one of the last examples of a post World War II roadside hamburger stand in West Hollywood and all of Los Angeles would mourn its "revamping."
Grind Your Own, Or Not
Adam, don't give "the beef stuff" a rest. Hamburgers are alive and well and happiness-inducing "stuff."
Really.
Seriously.
Don't do it.
Question of the Day: Bought but Never Opened
My cocoa nibs are sitting in the pantry unused. I'm still a nib virgin.
Interesting food combinations
Your Fritos story reminds me of an experience I had at the end of working a very long event out of town. My buddy and I finished the agonizing job and went to a local bar to unwind. We succeeded. We were so blitzed at the end of the night that we started looking for something...anything...to eat. Nothing was open in the neighborhood and we couldn't drive anywhere at that point. The bartender slid some packs of Cheetos across the bar to us and we doused them with Cholula hot sauce. They were great! I tried it sober too and enjoyed it just as much.
Help! Maybe I Need a Nutrition Coach
"Some nutrition coaches charge people as much as $500 an hour... "
Seriously? Maybe I need to BECOME a nutrition coach! Yikes.
Who's your most/least favorite food personality on Food Channel?
I used to watch a lot of FN back in the early days. I enjoyed Jack McDavid, Mario Batali, Sara Moulton. Now, I never watch FN. The turning point, for me, was when Rachel Ray became a "star" (gag).
Now if I want to learn something about cooking, I tune in PBS, and watch Jacques Pepin, Lidia, or the two ladies on America's Test Kitchen.
Who's your most/least favorite food personality on Food Channel?
Least: Ina Garten; from her voice to her food, personality, friends, etc. . .she drives me insane.
Most: Giada Di Laurentiis, I have a girl crush on her.
Who's your most/least favorite food personality on Food Channel?
I have to agree with many comments here.I have studied culinary arts for years and these housewife cook wannabees do not know the difference between a good Veloute and a bowl of gravy.
Where does the food netwok find these people?
Sandra Lee gets so excited over her booze,you would think she was an alcoholic! Rachael Ray acts like the host of Sesame Street with her ignorant, goofy, childish sayings. Paula Dean serves so much fat in her food, it is more rich than her fake,overpronounced accent which is comparable to fingernails on a chalkboard.Giada dresses like a street walker and tries to sound italian with her fancy pronouncing og food.What happened to credible culinarians? are all we are left with are women's day readers like these four women who think they are teaching cooking? please!!!
Who's your most/least favorite food personality on Food Channel?
My faves: Alton Brown, Anne Burrell, Ina Garten
Likes: Jaime O., Tyler F. Micheal Chirello (sp?)
My not so faves: Ray Ray, Sunny Anderson and the Neeleys...I started out liking Ray but her overexposure did me in...I haven't seen a thing on Sunny's show that I would make, and I can't stand her delivery, and the Neeleys...I like things they make but that lovey dovey crap really turns me off...and of course Sandra goes without saying...
Who's your most/least favorite food personality on Food Channel?
My favorite is Ina and my very least favorite is Giada. Can Giada's tops get any lower without this show being rated as porn? I have nothing at all against showing some cleavage, but please...this is a cooking show, and if her cooking isn't good enough to stand on its own, they should take her off the air. Actually, I tried several of her recipes and thought they we just "okay". Her books are loaded with photos of her rather than of the food, and she is way too full of herself. She should stop the annoying Italian accent when she pronounces Italian food items. She was born and raised in California for goodness sakes!
Paula Deen Is Trying To Kill Us
Its real and its here... (as disgusting as it is)
Paula's Fried Butter Balls
2 sticks butter
2 ounces cream cheese
Salt and pepper
1 cup all-purpose flour
1 egg, beaten
1 cup seasoned bread crumbs
Peanut oil, for frying
Cream the butter, cream cheese, salt and pepper together with an electric mixer until smooth. Using a very small ice cream scoop, or melon baller, form 1-inch balls of butter mixture and arrange them on a parchment or waxed paper lined sheet pan. Freeze until solid. Coat the frozen balls in flour, egg, and then bread crumbs and freeze again until solid.
When ready to fry, preheat oil in a deep-fryer to 350 degrees F.
Fry balls for 10 to 15 seconds until just light golden. Drain on paper towels before serving.
Full recipe is here: http://www.foodnetwork.com/recipes/paula-deen/paulas-fried-butter-balls-recipe/index.html
Whats the difference between this recipe and deep fried mozarella or deep frying whole turkeys or chickens (before baking) or even Krispy Kremes which are deep fried TWICE?? All of which I cannot stomach.
Who's your most/least favorite food personality on Food Channel?
I used to watch a lot of FN but honestly it's so overproduced these days I just can't get into it. I understand that they get the best ratings with these lame reality shows and camera-friendly cooks, but can't they appease everyone by having a few shows with hosts passionate about a particular part of cooking? Go ahead, play them at some weird-ass time of day, I'll tape it, but to me it's such a waste of a perfect medium to march out these clowns preparing the same bland recipe over and over and over again.
Favorites (none of these exist anymore): Jamie , Mario, Alton
Least favorites: Aida Whatever, Sunni Whatever
Who's your most/least favorite food personality on Food Channel?
I used to watch this channel frequently for info on cooking techniques, and good recipes; not on much anymore. Weekend getaways at $40 and such rot are a waste of time. I have no problem with the dumbed-down shows for the chef-boyardee crowd, but I have the travel channel, with Bourdain, for the other stuff.
Faves: Alton, Mario, Sara
Middling: Sandra, Giada [OK....just eye candy....no turtlenecks needed]. Flay....I like the genre, so I follow his recipes. Emeril....shelf life date gone by......he's now a shill on the "green network".....and, not convincingly so. Paula.....on the fast track to Emeril status.
Least: Ray Ray. Well, Sandra too...although S doesn't annoy me me nearly as much as does RR.
Who's your most/least favorite food personality on Food Channel?
Favorite: Ina Garten and Bobby Flay
Least Fave: Sandra Lee (worst), Sunny Anderson, Ellie Krieger, Ann Burell
Who's your most/least favorite food personality on Food Channel?
FAVE: jamie oliver -- i LOVE jamie at home. also nigella -- apparently i love brits.
LEAST FAVES: sandra lee, hands down. not even a competition!
Who's your most/least favorite food personality on Food Channel?
Favs: Ina Garten, Giada, Alton Brown. Duff Goldman & Mary Alice from Ace of Cakes - do they count?
also sort of Flay because, hey, a good looking guy who can cook? im all for it.
least favs - Paula Deen. something about her annoys the CRAP out of me. Sandra Lee - im in college and even i wouldnt eat some of the disgusting look things she makes
Who's your most/least favorite food personality on Food Channel?
Favorites: Paula Dean, her recipes I can make and have. Sandra Lee because her recipes are very doable. Why do so many dislike her? I love to watch her. I also like the fact that with Sandra Lee, you can take common packaged stuff and make something great. Alton Brown, definitely a fav of mine. I can't stand Emeril. His recipes are so complicated, why bother? Ina Garten's recipes are too complicated as well.
Least Favorite: Obviously Rachel Ray is an amature when it comes to cooking. Come on folks, I mean, my teenage son can concoct what she comes up with. Also, she is extremely irritating with all of her hand gestures and her EEVO and her rolling eyes. I deliberately turn off the FN when she is scheduled. I just don't get it. She's awful. BEST: Alton Brown WORST: Rachel Ray
Paula Deen Is Trying To Kill Us
you people really need to get a grip.. its not like shes forcing you to eat any of her foods and she will tell you herself that she puts a lot of butter in her food.. i mean seriously butter and cream cheese isn't half as bad as deep fried ice cream or deep fried candy bars and twinkies.. and yes people really do fry these things or how bout Duck Confit (sp?) which is duck boiled and or baked covered in duck fat..lol fatty unhealthy recipes have been around forever, its up to us to learn self control and portion control..lol
Paula Deen Is Trying To Kill Us
people seriously...butter mixed with cream cheese isn't that crazy...if any of you have ever eaten cheesecake..guess what? its got both butter and cream cheese..only thing not there is the deep frying that paula added! :)
The Power of Food Blogging
In activity to the inquire into of whether or not accepting freebies compromises journalistic integrity, I rest assured de facto depends. In this essay, Adam is strikingly not giving Le Cirque a lambent review. To me, this legend appears uncompromising; Adam hackneyed the free lunch meal, yet placid told us what was on his mind.
Who's your most/least favorite food personality on Food Channel?
Most: Paula Deen, Alton Brown, and Ina Garten
Least: The Neelys and Sunny Anderson
Paula Deen Is Trying To Kill Us
It's hard to watch Paula Deen when she is making a dish or chicken soup.
Whatever the recipe is, I have trouble getting thru her programs. No. 1 She talks over making the food and her spittal goes right into the food! Yuck!
It is not professional at all. No. 2 she tastes everything with the spoon or
fork she is using. So gross! She does not show great hygine when cooking. Her dna is going into everything she makes when talking over preparations. I would not want to eat anything she makes! At least talk
away from the dish being prepared and don't touch the dog, or your hair.
Never put the dish cloth over your shoulders either...all that hair and who know what else sitting on the shoulders. Totally grosses me right out!
Hope she takes some advice and changes many of her way's!!!
The Fix Burger in Silverlake, California, Is Good But Still Trying to Get It Right
Damon, great review. My one and only visit was a little disappointing and I would never have known why without your observations. I think you are right about the grind. I couldn't believe it was 80/20. What a difference form the Oinkster's 80/20. I am hoping for a little improvement and will give it another chance in the future.
Oh, and welcome to the hood!
The Fix Burger in Silverlake, California, Is Good But Still Trying to Get It Right
The Rodeo Burger is great. I keep ordering it even though there are other things on the menu I want to try. Thumbs up for the sliders as well.
Paula Deen Is Trying To Kill Us
I have been eating for close to 5 years a low carb diet. I eat tons of fat, butter, eggs, red meat, pork chops, veges galore. Have not eaten one bite of sugar, flour, rice, bread in this entire time. Not one cheat. I am not over weight, I am very healthy. So you roll your eyes and say, Wow her cholesterol must be very high. Not so. I recently had my cholesterol checked and was told they could be framed and put on a wall as being ideal. Fat is not the evil it is combining fat with high carbs that cause great problems. No I will not eat deep fried butter balls not because it is butter but because it has bread crumbs in the recipe. I love Paula, I love the South and I love southern cooking just the low carb way.
The Fix Burger in Silverlake, California, Is Good But Still Trying to Get It Right
Damon- as a regular LA visitor and burger lover, I look forward to your Wednesday blog as a wonderful hamburger finder (and not) and a great insight into myriad LA neighborhoods. The Fix is on my list now! Sounds like Paul has mastered the hard stuff.
The Fix Burger in Silverlake, California, Is Good But Still Trying to Get It Right
Nice review. I'm a recent transplant myself and now have The Fix on my neighborhood radar. I'm rooting for Paul. With a little more fat and a little time to learn to grow, he may just figure it all out.
The Fix Burger in Silverlake, California, Is Good But Still Trying to Get It Right
The burgers were quite good... but the SWEET POTATO FRIES were AWESOME!!! Worth going back just for that!
The Fix Burger in Silverlake, California, Is Good But Still Trying to Get It Right
I'm totally jealous while looking at that dissection shot. It looks perfectly cooked and griddled, and I totally agree that is the best way to do a burger. It just stinks when most places in the area say that they will cook a burger to order to have it come out well done every time. So disheartening to see it in person, but shots like these keep my hope alive that I will find that "perfect" place that will give me my burger to order every time.
The Fix Burger in Silverlake, California, Is Good But Still Trying to Get It Right
@FamishedFem: Thanks for the warm welcome!
@Ziindh: An excellent point about the Oinkster! Also: Mexico City, Garage Pizza, and Edendale Grill are now all a stone's throw!
@Mike13241: The truth is, I'd usually recommend getting a slice of cheese (American is my preference) as I think it brings a burger together. Certainly there are exceptions... Take a look at Nick's review of CIty Burger: http://aht.seriouseats.com/archives/2009/01/pat-la-frieda-black-label-city-burger-nyc.html#comments... That meat needs no cheese!
@HerbyN: Thanks for the huzzah! While I think you are totally correct when you say "you could have been a bit harsher" (I can be harsh!). . . the truth of the matter is I don't really know Paul or have any kind of developed relationship to the place. I chatted with him for just a few minutes to get the goods about his goods. That said, I do give restos a break for a) using good ingredients (even if execution is off) and b) being pleasant places to have a meal. Both of those criteria factored in. As for Rick's... I'm excited to have one. Especially since I have precious little guilt when it comes to pleasure. Thanks for the recommendation!
@Oneiron: I think you've made an astute observation. While I think much of the problem was in the grind, I believe there may be an "over-smash" problem in play here. They use the smash technique, but as we've seen from the Shake Shack cooking demonstration, there is an art to it. As for the root beer... the Eli's and you have schooled me. Certainly I've had root beer from a bottle before this meal, but it's rarely stood out. My main root beer consumption has always been at the Coney Island Nathan's. As a boy my father and I would head out there and for some reason I was obsessed with having their root beer with my dog and fries. That was - of course - from a fountain.
Thanks to everyone for the all the warm welcomes and - of course - the comments. Keep 'em coming and don't be shy about dropping in your recommendations. I want to eat them all!
Recent Posts
Who has a good online site to order coffee?
Posted by Acme Instant Food, May 14, 2008 at 12:10 PM
Soy Sauce--Do You Store Your Bottle in the Frig or Cupboard?
Posted by Acme Instant Food, November 13, 2007 at 1:39 PM
Caterers in Los Angeles - Name your favorites!
Posted by Acme Instant Food, November 7, 2007 at 5:17 PM
SweetLeaf Stevia. The next new thing?
Posted by Acme Instant Food, April 10, 2007 at 1:42 PM
How much do restaurant reviews affect your dining decisions?
Posted by Acme Instant Food, March 26, 2007 at 3:17 PM
Do speciality wine glasses (such as Riedel)make a difference?
Posted by Acme Instant Food, February 7, 2007 at 2:38 PM
What is the one dish that you've been intimidated to try? Why?
Posted by Acme Instant Food, December 20, 2006 at 5:38 PM
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I haven't yet seen The Fix, but they have to work hard to lure folks away from Fred 62!