@Pav, thanks for verifying your complete lack of understanding.
@Pavlov, it's always been known as screaming on the internet. The fact is, you simply don't care, nor do you respect other peoples' feelings about it. That's what the internet does ... makes you communicate differently than if you were in-person. If you respect who you're communicating with online, especially a group, you'll act more appropriately and as a mature individual, and quit with the caps lock. You're only coming across as a brat who has to yell to try to stand out and get attention, and I really don't think you want to come across that way..
How do you say, "QUIT SCREAMING IN THE SUBJECT LINE!!!!!" in German? There is no excuse, Pav. Seriously. It's annoying and unnecessary.
I've only had the Heinz version myself of curried ketchup (catsup?) and liked it, but now you have me wondering why I hadn't looked for what is probably better-tasting to begin with. I'm going to have to look for it. I'll bet it's great on Velveeta macaroni and cheese ... ;-)
@czken, don't be shy. There's actually no such thing as a "comment whore" in a forum like this. This isn't a news site where you generally speak your peace and move on. The reality is, we all like to talk about food so that's what we do, and sometimes the conversation gets deep. Unfortunately some people miss that point.
Raw bacon sounds good, gotta get to Europe!
@Tupper, the list of inappropriate replies to your question is a long list, and it's growing by the moment.
"... comment freely if you're the type who buys into mass-media hype (e.g., cupcakes, salt, bacon)."
@madeirasara, three comments from you right off the bat, eh? You're not by chance buying into mass-media hype ... are you??? ;-)
I like my bacon sliced thick and fried extra crispy. And yes, I eat it with my fingers 'cuz it breaks if I stick a fork in it.
@madeirasara, how do you like yours? Oh right, that would actually mean you'd be staying on-topic. Never mind ... :-D
Any claim to a paczki being "just a jelly donut" probably means the eater hasn't had the real thing. There's a definite difference in the doughs between a donut and a paczki, particularly in height and density, with a paczki being taller and more dense. It's also much more rich in flavor, which varies in quality between bakeries. Come to Michigan and have the real thing.
I lost respect for health inspections when one of the inspectors used the phrase "raw hot dogs". Frankly, I've never seen a raw hot dog in my life and I doubt she had either.
Me? Expert?? Hardly! I do love me some Basil Boys. Their lasagna's even better than their excellent pizza though. :-)
I NORMALLY ONLY STAY ABOUT AN ...
Oh sorry, didn't mean to do an online yell. ;-)
I normally only stay about an hour too since I know where everything is and what I want. But in places like the butcher shop or places like Fresh Market I can be in there for quite some time, especially if I've not been there before. Gotta learn what's there!
"I wished I could help myself limit the information, but I have resigned myself to the fact that it is hopeless... I get so excited whenever I see someone take an interest in food and I want to fan the flames."
I've found few want their flames fanned. They didn't sign up for a college lecture nor do they want one, and they really didn't plan on being forwarded to Alton Brown and his nonsense.
They want to cook dinner, nothing more. Hence the thousand-yard stare.
Do what I do. Knock it off! ;-)
"Cooking spare ribs? Sprinkle it with salt, pepper and some garlic powder, cook it for 4 hours at 200 degrees, brush Sweet Baby Ray's sauce on it, jack it up to 375 for 20 minutes ... you're done. Really, it's that easy."
And then if they say they remember it done a certain way at a certain place ... that's when the details start coming. But never before. It's way too easy to come across as a jerk if you start there.
@smile, you can buy most Kowalski products from their web site, but I was surprised to find that http://www.kowality.com/product/24/DELI-GARLIC-BOLOGNA/62.aspx does indeed say their regular bologna isn't available online. Weird, especially since the garlic and ring bolognas are both available.
There is no substitute for Guinness. That's why it's Guinness. :-)
Having said that, the flavor of the stew will certainly have something to do with the beer you use. Since you don't drink Guinness, you may not like it in the stew either. The best thing to do is to simply use a beer you'd like, making sure it's the most robust one of the bunch. For example, if you like Sam Adams and drink both the Sam Adams Light and the Boston Lager, use the Boston Lager in the stew since it's the most robust.
One thing that seems to be helpful is to fill in the Website field on your Serious Eats profile. SE users definitely use that info to find other sites to visit.
IMHO, bologna is what I eat and baloney is what some people are full of.
Not so much ignorance as it is something through the eyes of a child ... My oldest was 5 when we got him some deep-fried potato wedges at a rustic diner. He took one bite, looked astonished at the thing and blurted out, "Daddy, there's potatoes in these french fries!"
When I first read the title I thought, "What'd SE do wrong that Cintral Intelligence needs to get involved?"
I left the computer industry in December to get into foodservice again since it actually seems more stable. I'll be 50 this year. A few of my co-workers are over 40 and are in Culinary schools. One is in his 50s and he's attending Schoolcraft College near Detroit where Chef Brian Polcyn teaches from the "Charcuterie" volume he and Ruhlmann co-wrote.
I say go for it, others certainly are.
Brilliant! Only needs a Guinness chaser! :-)
(BTW, the bottom link, "Click through the slideshow for a full step-by-step breakdown of the process »", is broken)
Mom's meatloaf was totally moist due to quite a bit of both ketchup and dill pickle juice. SE has linked to this recipe before, here's the most recent version:
Mom’s Dill-Pickle-Sauced Meatloaf
My mom's notebook has a recipe for Mayonnaise Cake, which I remember as being rich and creamy. I'm not sure how common that recipe might be ... It was one of the few times she would use mayo and not Miracle Whip, which was her favorite. @Kitchenista, mom would have LOVED those commercials! :-)
@seriousb, just didn't want to get too technical here, but yes you're correct. ;-) If you're a programmer, this reminds me of when VB6 was redeveloped into VB.NET by all the wrong engineers and the whole thing went to Hell in a handbasket. I'm looking at all this Google Recipe View hogwash wondering if any one of them ever picked up a cookbook!
@seriousb you're right, it's in the documentation. Just a couple other clicks will take you to the markup description and sample:
Readability takes a serious nosedive.
For whatever reason, mom always stored the bread in the oven on the baking sheets. While she always remembered to take them out before turning the oven on, no one else remembered. The baking sheets were almost always less than a month old as they kept needing to replace the ones the plastic had melted onto.
Thanks for the support @hungrychristel ... but I definitely know boy scout cooks who could beat RR at her own game! ;-)
So because someone is on TV they're not a valid chef? Yeah ok ... and your credentials for making that judgement are ... [?]
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