We feed sudden groups with tacos . . . either fish or beef, with plenty of "fixins", including the quick pickled red onions from the Big Flavors of the Hot Sun cookbook by Schlesinger and Willoughby, Rick Bayless' red rice, and some doctored up beans.
We have a squash casserole from DH's "MeMa" that is to die for. Summer squash, cornbread, onions, thyme, cream of something soup, butter, cracker crumbs . . . OMG, I think I might need to figure out if we have the ingredients in the house to make it RIGHT NOW . . .
The most intimidating cut of meat for me is the standing rib roast of beef. Not because it is difficult to cook (I find the potato gratin with mushrooms and blue cheese that I like with it more of a pain in the keister), but because I know that if I mess it up, I will have ruined a $85 piece of meat.
As for intrigue . . . I would love to know how to prep out some sweetbreads . . .
Sacher torte mit schlag (whipped cream), with everything made from scratch, including the berry jam between the layers (usually from the prior summer's stash). This was my birthday cake of choice for many years . . .
PBLT - Pimiento cheese, bacon, lettuce and tomato sandwich. With a little hot sauce for good measure (and maybe a side of slaw).
Please do not kill Talk. For work-related reasons, I do not Facebook or tweet and would lose the ability to participate in what has been one of my favorite on-line communities. If you want those discussions to be more available, then how about just setting them up so that they can be used with Tapatalk?
My family did not (and does not) keep kosher, nor do I. When Passover rolls around, I stay Pesahdik -- no yeast, no bread, no corn, no soy -- but still do not keep kosher. Because I grew up with many Sephardic friends, this means that my house features dishes like shrimp and rice casserole with during the holiday. We also do not worry about heschers so long as the ingredient list does not have anything prohibited on it, so Passover presents an excellent opportunity to indulge in "better" ice cream and gelato or to make it at home!
My husband . . . because he does most of the cooking!!
1 3/4 inch Delmonico steak for two (medium rare) at Bern's Steak House.
Thanks, Max! That all sounds good!
Last year my son was a lobster (with pot and all) and the hubs and I were chefs.
We are planning for my son to be a hot dog this year; DH may go as a baseball player (hot dogs and baseball, get it?). I have not figured out what I will be yet.
The Donut Plant creme brulee donuts are unbelievable deliciousness. Basically dessert in portable doughnut form. I would seriously consider serving these as the last course at a dinner party. Get three -- they're small!
The Glazed & Infused raspberry bavarian is the best jelly doughnut you ever ate. Ever. The filling is so good and the doughnut is so fluffy. Go to the Fulton Market location so that you also can pick up a sandwich to go at Publican Quality Meats.
And for the old school vibe, glazed Krispy Kremes, hot off the line in Raleigh, NC at 4:00 a.m. during finals week . . .
And don't forget -- once you get to O'Hare, Nuts on Clark has THREE locations. Their caramel corn is so good it is ri-donku-lous!
Without a doubt, the combo works best in colcannon as made by my mom's bestie, who hails from the Cork region. Delicious as eaten by me both as an occasionally picky seven year olds and an omnivorous adult!
I saw this included as part of the Thanksgiving planning guide. Do you think it is freezable (as I do successfully with strawberry balsamic freezer jam)?
OMG look at those fries . . .
Nacho Cheese Doritos = MEH.
Cool Ranch Doritos = All-time favorite snack classic. Reminds me of studying for AP exams and college finals.
Lime & Chile Tostitos = Current corn chip obsession. Best with Marzetti's Southwestern Ranch Veggie Dip.
Artisan Series Chipotle Tostitos = Limited edition deliciousness. Stone ground corn results in best texture. Excellent with seven-layer or bean dip.
More chip articles, please! I would love a series on local chip preferences (Charles Chips, Wise, Old Vienna Red Hot Riplets/Pork Steak Riplets/Sour Cream & Wisconsin Cheddar, Spudmaster, Guy's etc.) I even volunteer to come along on an Old Vienna chip research expedition (the plant is about 20 minutes from my house) . . .
On QPR, In 'n' Out still is the best burger in Vegas. Yeah, you need a cab ride to get to the one on Sahara (my preferred location), but you would need a cab to get from The Venetian to Mandalay Bay if you wanted to go to Burger Bar. And you pretty much can be guaranteed that there will be a drop off at In 'n' Out while you are there that you can catch back to the Strip.
I love gadgets as much as the next gal, but we have an "alligator" garlic mincer that essentially does the same thing and cleaning it is a nightmare. I end up having to take a toothpick to the thing every time to get it to come clean. Net net, it is easier to mince by hand -- my knives come clean really easily!!
My favorite food truck was the old school ice cream man that used to come down my street when I was a kid. He always had Creamsicles and Rocket Pops on his truck!
Sometimes it's the simple things in life . . .
Sounds like a great opportunity to get our local "Wine Therapy" group together to definitively determine the perfect wine to enjoy with the perfect burger. All in the name of science, of course!
Steamed, with clarified butter a/k/a my annual birthday supper. I don't need fancy (or unfancy) sides or condiments (although lobster with chili hollandaise is pretty terrific), just a giant "wompster" (as I called them when I was little), newspaper on the table, some poultry shears, a hammer, and a shellfish pick.
That said, I never miss a chance to partake of the Pearl Oyster Bar lobster roll when I am in NYC. Much neater to eat . . .
Sunday morning = Brunch at home of bagels, cream cheese, lox, onion, macaroni salad, whatever else my dad picked up at the deli. On the (very) rare occasion that Sunday brunch occurred out, it always was somewhere that smoked fish was served.
Sunday night = Chinese food. When my brother was five, the only foods he would eat were ramen noodles, Spaghettios, mac and cheese, PB&J, grilled cheese . . . and spareribs. Usually two orders.
We probably would stay in these days, because half of the Benjamin would have to go to pay for babysitting!
I have read about it and plan to try it out . . . just as soon as I figure out how to get my seven month old to sit still long enough for me to get it done!!!!!
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