I hate dessert. I love bacon.
But don't you really want to try it?
Lest my street cred be revoked....yes.
Order the chef's tasting menu. It's like fighting the biggest kid in a new school: you win respect from everybody. It's win-win.
@fins, AMEN!
The only thing worse than kids with allergies are the parents of kids with allergies. Oh, please, continue to make a federal case out of your little ones dietary restrictions; in the schools, in the supermarket. Continue to rail against casual dining establishments and torture the college-aged server by explaining that not knowing what, exactly, is in your Chicken Tenders makes them completely unqualified for their job, and that for $3/hr, they should be aware that LIFE and DEATH are on their hands.
Its cute and protective now, but when Timmy is still a bachelor at 35, living in your basement, well...
Also, Strega Nona
Partly Cloudy with a Chance of Meatballs, naturally!
Also, like water for chocolate.
People love my pastry. Breads, cakes, cupcakes, you name it. Here's the rub: I am allergic to baking soda and usually can't enjoy ANY of it. Also, I am not a dessert person.
People have made pilgrimages and wept openly over my sweets, but I usually only take a small piece to be polite and chase it with strong coffee.
Put it on the dog's nose to keep it from barking.
The Tribune Review recipe section wasn't much better.....they made thorough use of canned chicken! I kill myself to make some really cool dishes for parties, and it kind of offends me when I see people licking cold gravy from styrofoam plates and leaving my offerings untouched.
Offends me until I realise I live in Pittsburgh, Pennsyltuckey.
Where's The Girl Who Ate Everything?!? Humor, photography, city and writing should have had a spot for Boppy. No Cake Wrecks, either.
I'm a big fan of the spork. If they could add a cutting edge, it would solve a lot of problems over setting/clearing/washing in my house.
I'll give it a shot, but my prior opinion stands--I would NEVER rely on serious eats for this kind of information.
For me, it's a toss up: I would NOT read her because of Bon Appetite and Louis Vuitton, but WOULD follow her due to the apparent inspiration she has given her followers.
My resolution is 1280x1024
I respect your decision, but think you're going to have to wean slowly or you'll be miserable.
1 part apple cider vinegar, one part water, drop of dish soap. The bugs are attracted to the cider smell, the soap lessens the surface tension and they fall in. Put it by the sink or the garbage.
Try Boeuf a la Catalan.
KFC bowl. We make them at home sometimes with leftovers, but they just aren't the same.
And I am such a heel that I spelled his name wrong!
We're having a 30 oz. from Brian Flannery.
When we'd clean our plates, my grandmother says "A soldier's coming home." I think it's a rationing term, but I use it all of the time.
Orange Juice is "Spider Juice" from my unfortunate grasp of spanish on a trip to Costa Rica.
"Approach love and cooking with reckless abandon."
Dalai Lama
In the last two books I've read, a favorite dessert or snack appears to be dumping a bag of peanuts in a Coca-Cola bottle. It seems like a cool, throw-back dessert to serve at a party. My question, as both of the novels take place in the past, what would you think the appropriate amount of peanuts would be for a 12oz serving of coke?
In a trailer for a movie, a woman yells a bit of advice from a park bench "Get yourself some ribs and some ice cream, 'cause you have been dumped!" In pop culture, women are often seen turning to cheesecake, men beer. But in the real world, what are your "feel better" eats?
For Christmas, I got a surprise gift of two 30-oz, bone-in, frenched, tomahawks from Brian Flannery! He sent them himself as a thank-you for our orders throughout the year. Use this butcher, folks.
Occasionally, I'll try some kind of compote or fruit based cream pie, but they really never scratch my dessert itch. I noticed a lot of people over the age of 30 seeming to enjoy them over the holiday. So, my question: Are fruit desserts an acquired taste, like coffee, or a mere bluffing contest, like Scotch?
Alex Guarneschelli just pisses me off. Am I alone here, or do you think her frivolous, idosynchratic, over worked phrasing mirrors her food? I though she was cute, at first, on the Food Network Thanksgiving Challenge, but now I feel as if she is ridiculously off track. Given, she freely admits her mistakes, but I am concerned that she lives in a reality where sugar cubes are a viable building material.
Ever fall prey to an end-cap at Sur La Table? Ever rationalize a late night info-mercial? Ever been a victim of a well-intended gift for "the cook that has everything"? From Orange peelers to shrimp de-veiners, what are your favorite kitchen one-trick ponies?
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Wilton's website had amazing and free recipes.