Kitchenista reflects my life-long adoration of all things kitchen.
Sardines in mustard sauce on saltines ftw! But only when alone for the night!
Wow, number 4 is why I've never owned one, it just grosses me out to think it can't be washed. I've never heard otherwise. Well that's encouraging.
Padron Peppers, blistered in a hot hot pan, oiled up with some fine Spanish olive oil and sprinkled with Mediterranean sea salt! Wowzer.
Just a rather serious qualifier. Number 3 is absolutely TRUE when it comes to Gulf Coast Oysters and that should be pointed out. Vibrio vulnificus is a deadly bacterium that thrives in warm Gulf waters in the spring and summer and infects Gulf oysters. Gulf Coast oysters should only be consumed raw between December and April. Read "Sex Death and Oysters" by Robb Walsh.
Only Cooler members can see that I'm afraid. Maybe it is somewhere else...
Farewell, Amy! Your food was beautiful and delicious. Your courage and joy inspiring.
It could be that (s)he has just moved over to the CRABAPPLE post.
Jedd, refer to photo: bacon.
Ate these by the basket full as a child, ordered from the pool's snack bar in Venezuela. This really brings back fond memories. Thanks for the recipe!
Spam is no longer removed from this site? Junk.
I remember when these posts used to bring out the fun.
I like Homesick Texas for the inexperienced. I also like favorite restaurant/chefs cookbooks. I just obtained one of Fergus Henderson's books on nose to tail cooking (from the Restaurant St. John's). So if I knew someone loved a certain establishment, I'd look and see if the chef or restaurant has a book (and many do). And I second Essential Pepin for new cooks also. My problem is I do more reading of them than cooking from them.
I store it in the fridge, because I like it cold. I keep all other hot sauces in the pantry. But the caps have always ALWAYS malfunctioned with Sriracha and that is something they need to correct. The open/close valve stops working properly, even with a cleaning. Just unscrewing the current bottle to pour.
The only size container at the one near me is huge so that if you get a small portion it looks like not enough. Part of the game.
Wait service is abrupt in Chinese places in most places. It is apparently a cultural thing where they believe quick and efficient service is best. It's lately been a topic of conversation in my hometown stateside. I wish I could remember the name of the place I last went to in Chinatown London. It was on the second story and they were very helpful with the dim sum menu.
I don't recall seeing any with glaze, but that glaze in particular sounds awful. I would leave it off also.
We live in an area with lots of Brit ex-pats and our grocery stores all have a Brit section. But it's still hard to find Curly-Whirlys!
I "melt" a 5 lb bag into a pound of penne with sliced sausage, onion, garlic and some chicken broth, and occasionally sliced black olives and toasted pine nuts. One of my favorite quick meals.
This is a struggle I have in places like this also, and they are plentiful and getting more so. But as to the Chinese take-out, I always consider the extra effort and materials necessary to package my order and tip 10%.
I had some nettle soup once, it was delicious.
I would just avoid the Big Texan. It's got to be a tourist destination. The DayTripper, Chet Garner recently filmed an Amarillo episode for PBS. It should air soon. I know he went to the BT as every food show does... http://thedaytripper.com/