John this was a joy to read (well except for reminding me I'm going to get cancer because I sat down to read it.) Any idea if these guys and gals get hurt much by all the new foodie type options stadiums are going with? Damn I was at Camden Yards the other day and you can basically get a bulgogi taco these days.
I've said it before and I'll say it again. Anything salty and corny with something equally crunchy and chocolatey is amazing. Corn nuts and cocao puffs is my go to.
If I want some protein than cottage cheese (the full fat stuff) is always good with plain old kettle chips
While I am often very skeptical of "healthy" or "lifestyle" cooking blogs, I did chance upon an interesting preparation for a sort of eggless meringue (if you will) recently that used the leftover bean water from a can of chickpeas. Of possible interest, Max, although I have yet to try it.
Are there any other classic fruit pairings for a clafoutis?
How do I get Joshua a job with Taco Bell's R&D team? And I thought I was excited about the upcoming Fritos shell...
Another great list Liz. There is a popular Italian restaurant and wine bar I frequent (despite an aversion to win in general, ironically) which offers an Ubriaco goat cheese as part affettati menu selection. I've ordered it twice and loved it, and from the cheese mentioned above, it sounds very reminiscent of the Queso de Murcia al Vino. Are you familiar with any Ubriaco varieties either domestic or imported? I really had no idea it existed until trying it at this particular restaurant, and the menu doesn't list the sourcing.
Smashburger's fried pickles should have been an honorable mention for non-fry side, but a very worthy list! (although I can't see how McDonald's biscuit wins over a McGriddle...that's just me)
One thing; how do you make such quick pit stops at the highway exit for Shake Shack runs :)
I gotta ask though, because they all sell it but few people think to buy them...best cookie? My vote would be for Chick-Fil-A's. It's got these chocolate chunks and toasted oats that really give it a kind of gourmet feel.
Bread and Butter Pickle Juice. Not hard to use in a variety of applications when you're the kind of guy who just likes to snack on those!
WAIT LEANDRA's LEAVING? No!
"You could eat it all damn day."
Damn, what a good way to describe any of these cheeses. I am going to be so unproductive this week at work.
Not Kenji, but Martin's Potato Bread always makes awesome grilled cheeses.
I appreciate that you guys left out the Vegan "cheese" section :)
What would you suggest if we don't like olives? I was thinking making dried figs or sun dried tomatoes?
I have tried to make brown butter before, but I never seem to have much luck. It just never seems to be much of a yield for me based on what the recipe calls for. Is there a minimum amount of butter you should use? It looks like you have a lot of butter in your pan, but when I've done it, it almost always is only a 1-3 tablespoons (yes, I am guilty of trying it in the cases of 'healthy' recipes which look to capitalize on the intensity of browning the butter to offset using less butter in the dish.)
so does this mean it's fried chicken week? :)
I've lived in MD most of my life and never heard of this. Of course, the Eastern Shore is it's own kinda deal. I wonder how this would be if you added some rice flour to the coating, or if the steaming effect would kill any kinda of crispiness?
Interesting that the image of the grocery store beef comes from Wegmans, which I know takes great pride in labeling their ground meat "irradiated." I'm guessing this is a voluntary label too? I happen to buy Wegmans ground beef to make burgers and I've liked it over other supermarkets' 80/20 ground beef, although I'm not sure if that's because of the irradiation or just a more careful approach by the butchers. (And yes, I don't grind my own grass fed antibiotic free organic beef from the cow from the farm down the street. There are still some of us for what it's worth.)
These are really excellent, even if you're indifferent to coconut. I made them for a Christmas cookie party but couldn't even stop my family from eating them. Super chocolatey would be an understatement, and I loved how they feature a toasted, crunchy top with an interior which still retains a bit of moist and deep chocolate richness. I actually subbed unsweetened baking chocolate for half the recipe and folded in 2 ounces of mini chocolate chips, and it still came out great.
Seriously Leandra. Whether it be in the taste tests of every cereal I've wanted to try but haven't quite gotten to, or in your treatise of packaged, now-banned-from-public-school baked goods, keep writing. I love all the content here at SE, but a guy can only waffle so much :)
I really love that these are coming back. It's such a great snacking cereal and all due respect to General Mills, but this half-assed attempt with Frosted Toast and Sugar Cookie Toast Crunch wasn't going to cut it. This gives me hope with Oreo Os, although, sadly, I think part of the territory of discontinued cereals comes with having a passionate but very small niche market. It's like discontinued TV series'. For lovers of Frosted Mini Chex, Honey Graham Life, and Frosted Flakes Gold, our bittersweet purgatory endures.
Hopefully we get some other good cereals this new year. Always an exciting time for breakfast aisle fans.
This might be a dumb question, but is lard measured like butter? That is, by weight and not volume? If so, would I treat the solid lard as 14 grams = tablespoon as standard American butter?
Not to detract from a great looking recipe, but I don't understand the "point" of 85/15 Turkey, unless it's a cost-cutting measure (it is cheap pretty cheap preground.) I've made plenty of great and juicy 85/15 Beef burgers, but when I'm making burgers for a health conscious family on a budget, 93/7 Turkey works great on the grill. As long as you're watching the cooking time and don't use Turkey Breast, 93/7 seems like the ratio if you're looking for something healthier. Otherwise just go with beef.
Another awesome story, Robert. Just wanted to say how much this history buff has been enjoying your features!
Count me as a reader who is really enjoying the recent emphasis on food history and anthropology. There are a gazillion websites out there trying to win people over with "food porn" (God I hate that term) and shock writing and reviews, but SE has really upped its game for those of us who actually want to learn something (and get a chuckle in from time to time.)
As far as bologna goes, "Trail bologna" sounds an awful lot like Lebanon bologna. I wasn't raised on any kind of sausage in particular, but discovered Seltzer’s a few years back and absolutely love it stacked between some Martin's potato bread.
I think all the new flavor variations (I'm thinking of Brach's and the Pumpkin Spice, Apple Pie, etc.) have given some of us who thought we disliked candy corn a second chance, and speaking from my own experience, I now love the stuff. I think for some people the key is to eat it with a counter-balance of a salty flavor. Buttered popcorn works great.
You're doing this completely wrong, Max. Payday should go with Dulce de Leche!
In all honesty this is great. Makes me jealous of all the leftovers you guys have hanging around in your fridges (freezers).