I was always under the impression I needed to use some sort of special pickling salt to do pickles.. and as someone who loves pickles and has wanted to try it for the longest time it was that requirement that was keeping me away. If I can just use kosher salt though.... I'm all over this.
Ha! I was very amused to see this come up in my feed, considering I'd just experimented last night with turning a surplus of cherry tomatoes from the garden into pasta sauce. It's really funny how similar this recipe is with my own experiment involving throwing whatever seemed right into the pan. I will note I also added a splash of apple cider vinegar to my take.
As George mentioned, Mike Rowe on Dirty Jobs:
Something fun: Though loganberries are from California one of the local favorite things to drink in the Buffalo, NY area is a Loganberry soft drink that is produced by a few local companies.
I agree with feep on this one, frosted brown sugar all the way.
Not even the Japanese do curry from scratch these days, the boxed roux is the most common method.
No mention of curry? The Japanese kind especially looks like vomit or excrement.
I don't care how monstrous this thing seems, I'd dig into one just to say I had it.
I dunno about moving beyond bashing with heavy objects. I bought a bag of mixed nuts last month and was using a hammer to get them open.
One on the grill with some wood for smoking and the other the traditional way in the oven. I may have to try convincing my mother to try spatchcocking though.
@GeorgiaGlitch: Agreed 100%, skip the terrible lettuce and get the spinach, big improvement.
Not only light but not even hand carved. They go to the trouble of using the best beef, but using a slicer? Pity.
As mentioned, Take 5 is where it's at. Love those things.
Curly fries all the way. I can't imagine why given a choice you'd prefer your fries straight over twisted into a spiral.
Here in the Buffalo area, the breaded variety of wings are referred to as wingdings and are largely served unsauced with the Buffalo sauce on the side for dipping.
They're nice as a change of pace from normal wings, but by no means as a replacement.
Just a minor correction: Kuma is Japanese for Bear, not specifically for Polar Bears.
All these comments and no one goes for the gold with a surf & turf combo? Serving a steak like that, give me a lobster on the side just to be extra flashy.
The conclusion over in the SE Community section on this one was that the best bet would be to build an oven enclosure out of space age insulating materials with a self-deploying parachute to to drop our steaks in.
Basically you're suggesting we build an oven to drop from space with our steak inside it?
After watching the Bill Murray scene, I have to recommend everyone also watch some actual commercials for Suntory Whiskey starring Francis Ford Coppola and Akira Kurosawa: http://youtu.be/159Fsb79-wk
You can follow that up with Orson Welles shilling G&G Nikka whiskey: http://youtu.be/GveTzOQNCrM
Gotta give this another go! Love dat Sriracha. Having some on my left over roast beef sandwiches this very moment!
The Matador sticks are a poor substitute for a proper Slim Jim. Though myself I prefer any form of kippered beef snack like those made by Trail's Best or Jack Link's.
Just a correction on your idiom usage, it's 'pedal-to-the-metal' rather than 'medal'. Though I suppose the latter might be a fun variant to use in discussion of a bicycle marathon.
Gotta be on ramen.
I don't understand.. isn't this just duplicating the niche the Angus already fills?
Amstrad hasn't favorited a post yet.