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Our family eats cereal most mornings. After trying just about every box available at Trader Joe's, we've settled on a mix of 1/3 box maple pecan granola with Heritage Flakes as our "virtuous cereal", followed by a bowl of "fun cereal." Fun cereal = Cinnamon Toast Crunch or Peanut Butter Cap'n Crunch. Our toddler son is partial to TJ's Honey Nut O's.
Can this process be combined with the "skillet-broiler" method to make easy home-neapolitan-style pizzas, using less dough?
My toddler son's armpit. He was sick!
Food-wise, some ribeyes.
@Kenji: Couple of questions about thermometer usage. I bought the CDN ProAccurate Quick Read on your recommendation because we couldn't afford the Thermapen, but I've had uneven results with it.
1) Is there an accurate place to take the temperature reading in the steak (smack dab in the middle?), and a more repeatable way to make sure the tip of the thermometer is not poking all the way through to the other side?
2) On the CDN, the temp reading doesn't seem to stabilize but instead keeps climbing 2 degrees each time it refreshes. Is there a better way to get a stable reading on the inside of the steak? Should the temp be taken with the steak out of the hot pan?
@plazmaorb Do you know where the full episodes can be viewed? Thanks!
The in-laws live in Hawaii Kai, so we visit annually and go to Ala Moana a few times during our trip, but we haven't bought much food there. Thanks for the list and please post another article with your favorite non-dessert food options!
Carey, you pretty much hit it on the head with your childhood story. If my wife and I were not parents, we'd rarely eat Papa Murphy's (or Costco pizza, the other most frequently-seen pizza at large gatherings here in the Bay Area). But with more and more get-togethers with kids present, it's much easier and economical to get Papa Murphy's or Costco since they're cheap, fills up the kids, and everyone can take a few slices home as leftovers.
Game changer: Da Michele in Naples. Hadn't had Neapolitan style before, and now it's my favorite style.
Brazil Fresh Squeeze Cafe: Tri-tip sandwich
Zachary's: Deep dish pizza
CREAM: Diddy Reese north, cheap ice cream sandwiches
Angeline's Louisiana Kitchen: Fried chicken
Maoz Vegetarian: Falafels
La Farine Bakery: Morning buns
Cinnaholic: Cinnamon buns
Crepes a Go Go: My wife is addicted to their savory crepes
Back in college I was sustained for many a meal by La Burrita. My friends used to collect their burrito foil wrappers and roll them into a huge ball. By the time we graduated that foil ball was the size of a volleyball.
Otherwise, nice list here.
This was most fun to read to find out where people went to school.
And I swore off Blondie's and Fat Slice after stopping in for a slice, seeing them take a pie out of the oven, then use what looked like a paint brush out of a can of oil to give it a sheen of grease before plopping it into the slice area.
One perhaps odd choice about and potential tweak to Mr. White's concept is that the pictures of the food, presentation, and restaurant ambiance are on the casual-nice side. Who are some of the most frequent patrons of chain pizzerias? Probably families with little kids. As a parent of a toddler, when we look for a place to eat out, we want a place where we don't have to be mortified when our kid screams suddenly or makes a minor mess, and this restaurant looks a little too nice for that. If Nicoletta wants to become a better class of chain, they might need to relax a bit on their atmosphere to pull those families away from the existing chains.
The wife and I are both into food and trying new dishes, so we share everything to get as many tastes as possible. Since you'd potentially be eating lots of meals with your significant other down the line, it's probably pretty wise that sharing similar eating sensibilities would be a deal breaker.
One fun little tidbit about Cheesecake Factory is that it is the restaurant of choice for NBA players visiting an away city to play games. In that most players are not really foodies, and their profession requires them to avoid any semblance of gastro problems, they rely on Cheesecake Factory for large portions and the huge menu, and the fact that there's one in just about every city they travel to for games. Link for more details.
In pic #11, does the pit master have an artificial leg? I wonder if that was a charcoal-related injury...
We are going to be in NYC the last week of June/first week of July, splitting time between Manhattan and Long Island (Stony Brook area). Is there a good place to see whether there are any food events going on in that timeframe? Thanks!
Does anyone know the difference between Tikka Masala and Butter Chicken, like this recipe and the one posted just last week from Floyd Cardoz (http://www.seriouseats.com/recipes/2012/05/floyd-cardozs-butter-chicken-tikka-masala-recipe.html)?
Can this recipe be executed without a pressure cooker?
Is there a tutorial on this site for what temperature to cook to, pre-resting, for different types/cuts of grilled meat?
When my wife and I vacationed in Australia and New Zealand a few years ago, some locals basically dared us to try vegemite/marmite straight up and then on toast (kind of like how Japanese locals might dare a visitor to try a dollop of wasabi). It's... quite pungent. But add a little butter to the toast as well and it became really good. Not surprised that it's such a useful ingredient in small doses.
The cheese at the end isn't vegan cheese, right?
I could see replacing the cheese with the vegan flavored tofu mayo featured during vegan month.
Pork chops? Nope."
Those all come from a wonderful, magical animal.
I had a coworker once who was a practicing Jain vegetarian which meant he was basically vegan, but in addition couldn't eat root vegetables like potatoes, onions, garlic, etc. Going out to eat with him was a little bit of a challenge.
We've had almost every pie on the menu and in particular enjoy the del Cafone (sausage and broccoli rabe), but basically all of the pizzas are quite good especially hot out of the oven. Nice writeup for an out-of-the-way restaurant, so hope they can get some extra business.
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