I'll try anything that people somewhere eat and enjoy.
Just made this last weekend. Talk about a huge hit.
Twinkies and Workingman's Dead.
Swiss Cake Rolls are my food weakness. I will go through an entire box in a half hour if I know they're in the house. I can't stop myself.
How to choose between a short rib burger and fried chicken? Or between a Beef Wellington and a roasted chicken stuffed with oyster dressing?
I know, I'll choose duck.
Cheese and booze.
FWIW, I always put a Sazerac in an up glass. No ice? It goes up.
Ikea sells up glasses that aren't quite as tall as others. Even my very spill-prone wife hasn't spilled one of these.
I'd bet neutral spirits instead of whiskey, with vanilla and other flavoring added.
When I'm making hot dogs at home, if I can't find neon green pickle relish, I'll add food coloring to the regular stuff so my Chicago dogs look right.
@VerySmallAnna-- Yeah, I wasn't sure if this was what the OP was talking about as I thought that what I posted was Bohemian. Or at least it came from the Bohemian side of my family.
@bleu-- Tell your husband to get the pan hot before adding his egg-substitute. And that oil/butter goes into a hot pan, not a cold pan. I use about a teaspoon of olive oil into a hot cast iron pan (on the fire for about five minutes or so before anything goes in) for eggs and egg-related items. Nothing sticks, ever.
The only time anything sticks to my pans is when my wife cooks.
@Twistie, If it's the same as what I learned, peel and boil a small potato. Once it's cooked, drain and add whatever flavoring you want and powdered sugar until it's thick, like a cream candy. When the sugar hits the hot potato, it'll just about liquify, so you'll use a lot of powdered sugar. Form into balls, shapes, etc., and coat with chocolate or crushed nuts or leave plain.
Use a small potato, as even a small potato will yield a bunch O'Candy.
Mix a tablespoon or so of maple syrup with the juice from half a lemon in a cocktail shaker until it is smooth. Fill the shaker halfway with ice and add 1 1/2 shots bourbon. Shake and strain into a martini glass.
@Martini Me, That's a very good point.
In the discussion of herbs and spices, I have never understood the need for their separation. After all, for the most part, they're treated the same in cooking. That is, one would never say, "oh, you can't add an herb to this dish; it's spices only," or vice versa.
Add a few drops in a neat circle to the top of a cocktail made with egg white and served up. Drag a toothpick through the drops and your guests will be amazed.
1/2 shot will also cure stubborn hiccoughs.
What about these basics--
Basil? Oregano? Thyme? Sage? Rosemary? Fennel Seed? Cinnamon? Black Pepper? Cayenne? Marjoram?
I've been doing this for quite a while. Beware though, flavored syrups add a complexity that's hard or impossible to find at most commercial bars, so it's easy to ruin friends and family for other establishments, possibly resulting in your home alcohol budget increasing rather dramatically.
I had given up making fresh pasta several years ago as it was becoming far too hard on my shoulders. Then I finally bought a pasta roller for my mixer. Holy carp is this thing quick and easy. I'll never go back to boxed pasta again. Or even the refridgerated 'fresh' pasta.
A cup of flour, two eggs and a good pinch of salt and we've got pasta.
For ravioli or tortellini, he hardest thing for me when I'd previously roll out pasta dough with a rolling pin, was getting a consistent thickness (or thinness, actually). No matter how many times I did it, they always looked a bit rustic (ok, they looked like crap). I don't have that problem anymore.
@Meat guy, European or African?
A Martini made with North Shore Distillery's Gin No. 6
Hey— does this mean that em dashes, et.al., work again?
@new cook, 16 oz spray bottle. Back in my clinical days, there'd also be a 30 day expiration date written on the bottle when each new bleach solution was made; I had to write up technicians who wouldn't label bottles. I don't do that at home; my wife'd kill me.
Chicken liver ice cream. The ability to make savory ice creams was the reason I bought an ice cream maker.
Pineapple. I love pineapple, but don't put it on my pizza.
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