I love to eat, bake, cook, read, write and sleep.
I think a Brandy Alexander ice cream would be tops!
Redbreast is superb. Definitely my favorite Irish whiskey
I'd really like to win this book so I could make my Mom up a batch of Devil Dogs. They too have been discontinued over the past year, and this is the only sweet she actually likes. I've poured over the internet for a dupe recipe, but none of them have come up to scratch. Please pick me!
@Mr. Nick Why did I just picture Bender as your robot companion in this scenario?
I thought this article would be a more in-depth look at the libations of Downton, which would've been interesting given the current trends in mixology and general interest in craft spirits. I have to say I'm disappointed. It simply mentions the liquids shown in a single episode but doesn't seem to have any real substance. There's no actual reference of common cocktails aside from the martini (or recipes for said cocktails) common to the era. The title is "Drinking Downton Abbey" after all...no reviews of scotch or sherry at least? Seems more like a review of the show and less like an actual article about the drinks. Also, for reference, the "Traditions" conversation did not take place in the same scene as when Lord Grantham offered his mother a cocktail. The scenes took place in two different parts of the house.
I'd follow my dream and finally open my own restaurant.
The most blog-worthy meal I've eaten in the past week would have to be the Irish Oatmeal we made after the storm. So yummy, so comforting, so filling!
I've gotta add another rec for the Weyerbacher. Best I've had yet.
And now I want mac and cheese.
My family loved the Velveeta Shells, but I was the rebel. I liked Kraft Mac and Cheese, but my favorite was the cheapo IGA store brand. It would go on sale for a dollar a box and I was in cheesy heaven. If I'm reaching for the boxed stuff now, I tend to go for Annie's Shells with White Cheddar (a college staple) or the Kraft.
This is just plain awesome. I was the cook in my group of friend in college, and would make big pots of tomato sauce for pasta dinners for the whole crowd. My favorite culinary college memory has to be the time a friend made me Rice Krispy treats in our caf. He snagged butter and the krispies from the breakfast bar, and mini marshmallows from the Sundae bar. Zapped it all together in a bowl in the microwave then ran the bowl outside and set it in the snow to cool it off to shape it. In less than five minutes I had Rice Krispy Treats.
Just fyi, the last time I checked, ALL of the Soft Baked cookies have raisins in them. My guess is that they are added to keep the cookies soft? Either way, I hate raisins in my cookies, so that was the deal breaker for me.
I was fortunate enough to visit Benmarl for a field trip for a course I took in college. No, seriously. It's a beautiful little place and the wines were really excellent back then. I'll have to stop in for a visit the next time I'm up there.
I so wish that I could make a GF/SF version of my Mom's Hungarian kifli. But between the dough and the filling, I'm not sure it's possible.
Fanta makes a Blood Orange soda in Italy that is just plain awesome. Also, the Orange Fanta in Italy is WAY different from the Orange Fanta here. Tastes like real oranges. Same goes for the Arancia Rossa
Hey ConorO, if you're looking for a good enameled cast iron pan that will (most likely) survive your college years, then I'd go for Tramontina's 6.5 Quart from Walmart. It's on sale for $35 right now. Seriously. I have Le Creuset, Staub, Lodge and Tramontina, and for someone purchasing their first enamaled dutchie, I say go with the Tramontina. Even if your roommates are respectful and can cook, accidents do happen. Put the bucks you save on the Tramontina into an emergency fund (for "cold beverages" and laundry).
Burrata would be a good addition, as would mascarpone. They are definitely two of my all time favorite cheeses. One Italian cheese to try if you've never had it (and can actually find it here) is stracchino (or crescenza). It is soft, creamy, and mild with just the tiniest whisper of bitterness. It is hedonistically delicious. I love munching on it with good crackers and fresh sweet berries.
Iron Hill. It's local to NJ & PA. They're a brewpub and they are making some really great brews (the food is great too!). I got to meet one of their brewers, Chris, last year and got a mini-tour of their operation in Maple Shade, NJ. Very cool people and very talented brewers. Their Pig Iron Porter is my go-to beer when I'm there, and they also did a special release a couple years ago called Orange Truffle that was out of this world. It was a dark lager with deep chocolate and orange flavors. It was just phenomenal. Dessert in a glass.
For those craving a piece of GatorGum, Sports Authority carries something called Quench gum which is nearly identical. Same sort of concept though the flavors are different. Still pretty good though.
Very cool. It's in a beautiful area of the Hudson Valley too. Will definitely have to stop in the next time I make a visit to my old school.
Pasta and stocks. I never have enough of either, and homemade is so much better than store-bought!
I've been dying to see this series, but I don't have cable! I've tried the Midas Touch and it is so unique. I plan to use my remaining bottle to make a pork roast. I'd love to try their Blood Orange Hefeweizen or the Birra Romano, but they are brewpub exclusives and have very limited availability at that. I think Sam is doing some really interesting things, and I love that he works with Dr. Pat to come up with some of the brews.
I actually have three that really standout in my mind.
The first time I ordered a burger at my favorite dive bar. It was ridiculously good, and still one of my go-to places for a real burger.
Then taking my Mom to the same dive bar for a burger and a beer. She loved it!
And last but certainly not least, the first time my favorite guy made me a burger. He's crazy talented when it comes to cooking burgers. It was so good, there were tears in my eyes after the first bite. If I get the Pat LaFrieda meat, I'll be putting him to work!
These are nothing like Garibaldis. Garibaldis (at least the last time I had them) are softer and have a chewy fruit filling. These are crunchy and aren't filled. Hope that helps. If you're searching for Garibaldis though, Vermont Country Store usually has them.
So what is everyone stoked to cook/bake/eat this weekend? Are there any particular Independence Day picnic foods you can't wait to eat or drink? Personally, I'm looking forward to a perfectly grilled cheeseburger, an ice cold beer, and my sister's killer tortellini salad.
First, let's define pork roll: a ham-like product made from spiced ground pork emulsified into a log about four inches across, wrapped in cloth, and cooked. Because of its preparation, pork roll doesn't technically fall under the government's umbrella of "ham," which is why ever since 1906, it's been referred to by its current name, pork roll. It's Spam for people who don't want to admit they like Spam, if you know what I mean. More
If there's one thing that instills fear into the hearts and minds of American cooks, it's pie crust. I know. At one time, I was one of those people. Pie crusts were the Mumm-ra to my Lion-O, and it was all because they were a mystery to me. What makes them flaky? What makes them tender? And most importantly, how come mine used to come out like pliant pieces of leather instead of buttery and delicious? More
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Gibble's were always the best. I'm sad they're not being made anymore. Thin, crisp and fried in lard - they were the ultimate potato chip.