Yeah MattBites posted a zebra cake on his blog like this that was just chocolate and vanilla. I'm totally doing this next time I make a yellow or white cake....
On a fresh buttermilk biscuit with mustard.
Pssst The Florian is _west_ of the museum. The only thing east of the museum is the lake :)
I've done this a few times. It totally rocks and is ever so tasty. You can also do them in a crock pot set to warm....
Zingermans blows the doors off Shapiros any day. And I've heard that Katzinger's is but a pale ghost of Zingermans. I've just moved to Columbus so I haven't had a chance to verify it for myself yet. If you're interested in a dining partner when you check it out, let me know. There's also Dannys Deli (a branch of the one in Cleveland) which has pretty good corned beef (though a bit dry) but their rye bread may as well be WonderBread(tm)
We have a bunch of things that go into the kid's lunchbox. He particularly is fond of nuts (peanuts or cashews), a variety of cheeses, apples, dried apricots or raisins. Also whole wheat pasta is a big hit as is home made pizza. Meat-wise, cured meats such as ham and salami are unsurprisingly a big hit, but leftover pork chops, chicken and beef are also popular. He's tried the school provided lunch a few times and has uniformly hated it, which I am very grateful for.
Butter and salt if I'm popping it myself. I do have a serious weakness for that slightly sweet Kettle Korn^H^H^H^H Krack stuff too though....
bcjazz, yes Yes YES! That's it exactly! Thank you so very much. You rock!
It works great with just about anything that doesn't need serious gluten development. For breads and pizza dough, I usually add gluten powder otherwise they can come out somewhat dense.
35 year old, computer security geek, recently relocated to Columbus from the Bay Area via Ann Arbor. I've been cooking since I was 5 though never really got into baking until the last year or so where I've been obsessing over pie crust and pastries.
Donuts. especially powdered or glazed ones. They caramelize delightfully.
Thanks for the quick response. Everything is working great now!
It looks great. Unfortunately, the rss feed is broken :(
I can't believe no one has brought up either "Cheeseburger in Paradise"
Zingermans in Ann Arbor, MI
Chips and salsa or a quesadilla....
A bunch of restaurants in the bay area and boston area have started using these flat (about 2" deep by 10-12" in diameter) opaque bowls with clear plastic lids from Newspring, called Versatainer. They are still plastic but we save them all and use them all the time for storing leftovers and taking food to work and on planes and what not. The empty ones also stack really well. They're also microwave and dishwasher safe
My favorite is my Wusthoff 8" Chef's knife. I'm also quite fond of both my paring knives, one also from Wusthoff and the other from Cutco. Yes that Cutco. It was relatively inexpensive, holds a good edge and has a killer handle...
fresh applesauce and nothing else...
Rub them generously with salt, pepper, cayenne and garlic powder. Wrap them in foil and bake at 200-225^F until tender. Depending on how thick the ribs are this will be between 4-6 hours. When done, turn oven up to 450, unwrap ribs and brush on the sauce of your choice and let it caramelize. Alternatively, throw them on a hot grill to crisp up.
They're tasty and certainly less messy, but they're still too much like mcnuggets dipped in buffalo sauce. I vasty prefer real wings, I find them crispier and usually moister.
New Asia on Pacific.
Have you tried Pizzeria Delfina over in the Mission? I've only been there once, but it was quite nice...
Yes please. I've tried all sorts of recipes, and the dough is never right. If someone has a recipe, please please please share.
Looks fabulous. I'm looking forward to what's to come...
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