I used to make a version of this all the time when I was vegetarian and craving a reuben. Just like a reuben, it's good with thousand island or russian dressing!
I bought a six pack of Genny at a drive through once (they were out of Black Label). First of all, the six pack came in the bottom of an opened 30 pack box. Second, it cost me like $3. The drive through attendant proudly stated that it "makes you hyper and drunk at the same time". Yeah, I'll never buy it again.
Fee Brothers Rhubarb Bitters.. go buy it now!
I was lucky enough to receive a bottle as a gift a week ago, and I'm literally putting it in tap water at this point. If you get some, try adding a half shot of good bourbon in the bottom of a champagne flute, adding 5 or 6 dashes of rhubarb bitters, and filling the glass with ginger ale. We call it the Kenny D and it's one of the best cocktails I've had recently :)
@kenji, the secret to the broiler is to start with a room temperature steak and put it as close to the broiler as you conceivably can.. like almost touching. It smokes quite a bit, but the result is as close to a grilled sear as I can get!
I don't have a grill, so I've done a lot of kitchen experimenting. I've found that broiling can give you a really juicy flavorful steak. I usually salt right before broiling, but I may have to try to let them sit in the fridge overnight!
I was in an international junk food swap a few months ago, and completely fell in love with King's Cheese and Onion and Elite Chocolate Kimberleys (basically a slightly gingery and much more moist Moon Pie). Irish snacks are the best, I love Tayto too!
I use Old Bay as my standard addition to basically anything I'm sauteing. It's so awesome on caramelized onions!
This is so timely, I'm making Crubeens for St. Pats next week (an old Irish street/fair food, it's basically crunchy breaded pig's feet). Here's the recipe I found if anybody else is curious:
I went to my local offal-friendly supermarket last week, and they were actually out of trotters! I thought it was a good sign :)
I still remember a tin of duck confit mixed with fois pate that my boss brought me from France. It was one of the meals that totally changed the way I think about food.
Thanks for the great advice, I hope this is a new column!
Spicy crab salad with cucumbers and maybe a few cherry tomatoes!
I'm plotting Shake N Bake fish for dinner as we speak..
Does Old Bay count as a single spice? If not, smoked paprika..
Definitely Sriracha mayo!
Go Dirty Franks! So excited to see them on this list!
Somebody on Craftster recently used pistachio shells to make a broach!
Personally, I plan to use them as exfoliant in homemade soap... just grind and go!
Taco bell is really good about subbing ground meat beef filling product with beans, and it's a few cents cheaper.. just saying...
What a great idea! This would make a fantastic inexpensive foodie gift too, I'll have to try it out.
I am completely memorized by this..
I actually really like the new/old Schlitz, but
A: It might be packaging, you're right
B: It gives you the beer Schlitz... just saying..
Great article! For the sake of argument, my favorite cheap beer is and will always be Black Label.
Beatles and Rum and Coke comes to mind :)
I actually recreated the Fool's Gold Loaf a few months ago!
Great article, but my Ohio-based heart (and stomach) are saddened that I apparently have to go to California, New York, Atlanta, or Philly to get a good burger. Anybody have a shout out for Michael Symon's B Spot? I haven't gotten there yet, but I hear they make an insane burger.
1. Caprese salad and bread
2. Prune's Veal marrow bones on toast (ala Fergus), my grandma's potato salad, and rhubarb pie. And a Guinness :)
I usually make mine with a good quality cocoa, dry milk, sugar, and (believe it or not) a box of chocolate pudding. Yours has fewer chemicals I'm sure, but one box of pudding produces a thick and rich hot cocoa!
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