Photo of the Day: Fat in the Fridge
Hmm. in my freezer, I have containers of fat also -- turkey, chicken, beef, goose, lamb and of course, bacon.
Perfect for making a quick roux, and adding broth to a sauce.
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The Ten Most Recent Comments By CapeCodBob
Who Really Fathered the Everything Bagel?
I will allow cinnamon-raisin bagels to exist alongside plain, poppy and sesame. If you want an onion bagel get a bialy.
Have egg bagels vanished?
Candidate Ice Cream Flavors
Hillary, Dillary, Dock
Hillary: I Married a Marshmallow
'I Drank your Milkshake!'
Ok, I am from Eastern Massachusetts. We, and those in Rhode Island and southern NH and Maine, consider a milkshale to be milk and syrup processed in a drink blender, Thats is right, no ice cream!
If ice cream is added, it is a FRAPPE or, In Rhode Island only, a CABINET.
I feel sorry for those in less civilized parts who have never enjoyed a REAL milkshake.
How to make fried rice like they do at Chinese takeout?
The real secrets to good fried rice are
1. Day or two okd, refigerated soemwhat dry rice,
2. Use thick soy sauce - less thana tsp will flavor a latge batch. Using r egular soy sauce adds to much liquid to the wok and it tends to mush the rice.
Gone but not forgotten
Chocolate and caramel pudding cake mixes. The start from scratch ones are not as good.
The Spanish bar cake was a specialty of the A&P and sold under the Ann Page name. I miss it also,
Half coffee ice cream/half orange sherbet, I think it went by the name of Harvard or collegiate.
Sara Lee's orange cake.
Hoodsie History
I once, yes, just once, had a vanilla-flavored popsicle. It was blue and absolutely wonderful. I have never seen one since.
In the 1950s, Hoodsies had pictures of actors and actresses on th einside of the top lid, For some reason, they were printed in blue ink.
At Fenway Park, vendors sold 3 flavored Hood ice cream cups.
The Trendiest New Food Ever Invention Thread
Our $842 prix fixe menu includes the following:
The amuse bouche is three wild-sourced Sri Lankan crickets caramelised in sugar extracted from cane from the field in which they (the crickets) were harvested. The hand-thrown pale blue plate evokes the sky at dawn, which is when crickets are caught, and are produced exclusively by various support groups that our discretion forbids us from identifying.
-----
One plate for a table of four, I assume.
I would advise a beginner cook to _____
Do not buy "recipe" cookbooks (those with a of of recipes). Do buy book ON food and on cooking. Look for books iwth more narrative than recipes.
You will learn more about how foods go together how to cook than how to follow a possible mediocre recipe.
Responses to Comments by CapeCodBob
Gone but not forgotten
I registered specifically to add my desire for
Regal Crown Sour Cherries!
I had a craving for them suddenly and went online to look for them only to find out they are discontinued. I am sad.
I also want to add one more gone but not forgotten, but I think I may be the only person who has ever eaten this cereal:
Concentrate
It turned to mush when milk was added and had a great taste. I guess most folks like their cereal crunchy but I never did.
Gone but not forgotten
My favorite cereal of all time ...
General Mills "JETS" (when they were shaped like Trix or Kix )
They changed the shapes to space vehicles and planes.
The taste and texture changed to something like Alpha-Bits. Not nearly as good.
I'm 56 and I still miss them!
How to make fried rice like they do at Chinese takeout?
Some really nice suggestions here, I'm learning too.
I would agree, a good, hot, properly seasoned Wok
would work best.
But wouldn't MSG work better than salt?
It is not a main ingredient/flavor enhancer of Chinese cooking?
Who Really Fathered the Everything Bagel?
Warm from the bakery in the Rockaways. Second that thought. Some years ago, I reluctantly added the everything bagel to my list of REAL bagels - plain, onion, poppy, salt, garlic. Cinammon-raisin, cheese? Why not just go to DunkinStarbucksAuBon Pain for a bagel? Now, let's find out who "invented" the black and white bagel. Maybe, it was the poster who worked at Carvel.
Who Really Fathered the Everything Bagel?
CapeCodBob:
Haven't seen egg bagels in years - and bialys seem to have disappeared from most bagel shops as well.
You should know that bialys and bagels are made from different flours. And the onions in the center are usually caramelized - not toasted like on bagels.
As far as I know, the only purveyor of quality bialys these days is Kossars on the lower east side....
And has everyone forgotten pletzels and onion boards? Oy, such aches I have for those on a Saturday night....
Who Really Fathered the Everything Bagel?
I don't care who "invented" it, I just thank them every time I order one! Toasted with veggie cream cheese, please!
Who Really Fathered the Everything Bagel?
Hey, easy on the onion bagels. Before the Everything Bagel those were my favorites. Plus, the onions used in the center of bialy (moist) are quite a bit different than those thicker, crunchier type onion seeds used on the bagel.
My favorite bagel sandwich: Toasted Everything Bagel, on one half cream cheese and salty lox, on other half butter and American cheese.
As far as controversy. I believe it's over. What's in a name? When it comes to the Everything Bagel, I believe everything.
Gone but not forgotten
Regal Crown Sour Cherry candies. Oh my god, they were awesome. And McDonald's Cherry Pie, deep fried, which was so ridiculously good I could barely stand it. Also, (head hanging in shame) Butoni used to make these toaster pizzas that I was addicted to. Even as I ate them I knew they were crap, and didn't care.
I'm noticing a theme here. Garbage. But, oh, so tasty garbage.
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