Overly meringue-y lemon merigue
@sueobryan I have always dreamed that a simple McDonald's cheeseburger would be amazing in a wafflemaker...
No Roli Roti's Porchetta Sandwich in SF?
I was just there and had really great meals at Euclid Hall and Root Down.
Can you clarify the amount of cheese? How are you getting 2 ounces to be the same volume as 2 cups?
a simple strawberry sundae with strawberry compote over vanilla ice cream
@ wimpy - I agree. I had Texas Pete's in little packets accompanying some BBQ in NC and it was goooood. So sad I can't find it in the Chicago area.
Other than that, I like me some Tapatio. So much that a large bottle of it made its way into my suitcase for a long term assignment I had in India. Bring my own hot sauce to southern India? Hells yea.
I also recognized one of Amanda Freitag's Iron Chef crew to be Ariane from Top Chef Season 5.
I find it intriguing, too. I'm betting it goes to show that the industry is probably smaller that we think, at least for high end dining. I'm also willing to bet it has to do a lot with these shows reaching out to the same few restaurant PR firms who then reach out to their clients for these type of opportunities. Relationships are made, networks are forged and the 5 Degrees of (Kevin) Bacon continues to fortify...
Regardless for the reason, good for them. Publicity and a familiar name/face goes a long way in their worlds.
This is great.
@ Asparagus: I asked him and he basically said they're tired of all of them.
@CJ McD: He said he's hoping to maybe get some flatbread and perhaps some goat, but to daubermaus1's point, he's pretty much restricted to things that can be shipped to him.
I actually sent him a link to this thread, so the gears are churning... Thanks much, all!
My sister and I would put Kraft singles on a small plate and microwave it. She liked hers still gooey so she could scoop it up with a shrimp fork, while I liked mine cooked right before burning, so I could peel it off and eat it like a chip.
Also, asparagus and shrimp dipped in mayo, eggs cooked in the microwave mixed with either ketchup or soy sauce, broken up uncooked Taiwanese ramen noodles, toast dipped in hot chocolate, no salt & pepper on the table...only soy sauce.
Thanks for all the ideas everyone! Tonight I made an orzo salad with chopped arugula & basil topped with feta, cranberries, cherry tomatoes and toasted pumpkin seeds. Not too shabby.
Next, I'm going to try the watermelon salad. Sounds super refreshing!
For Chicagoans, Sister Schubert yeast rolls are available at The Fresh Market in Northbrook.
Two weeks into culinary school, I entered a mystery basket competition requiring me to put a dish together in an hour and a half. The ingredients ended up being 2 ducks (whole), a savoy cabbage, pine-nuts, salsify, shallots, and a spaghetti squash. Managed to debone the duck and sear the breast off pretty well, but everything else was a mess: soupy "slaw" of cabbage & squash, undercooked salsify finagled into some sort of "carpaccio" interpretation, pine-nuts scattered askew and burnt duck fat fries. It was a mess.
But I had a blast.
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