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Man Bites Dog: Serious Critic Reviews a Chain Restaurant
The truly upscale chain restaurant is a trend to watch. Don't know if you have an Oceannaire restaurant in Philly but if not, you should hope you get one soon.
I add _____ to macaroni & cheese
Dried mustard and chives!
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Recent Comments | Response to Comments
Vodka the Secret to Foolproof Pie Dough
I've been using this recipe since I got that issue of Cook's Illustrated with great results but did find that the dough when made precisely as instructed was too sticky. I always need a bit more flour and then it works perfectly.
Man Bites Dog: Serious Critic Reviews a Chain Restaurant
The truly upscale chain restaurant is a trend to watch. Don't know if you have an Oceannaire restaurant in Philly but if not, you should hope you get one soon.
I add _____ to macaroni & cheese
Dried mustard and chives!
Vodka the Secret to Foolproof Pie Dough
Wow, this seems like a ton of fat for the amount of flour. I do want to try it, though--even though I get nothing but rave reviews for my present crust that I've been making for 45 years--oops, I guess that prettym much ages me!!
I add _____ to macaroni & cheese
@kristyandjamey...wow...thanks for posting a comment on my post from over a year ago :) Gorgonzola is one of my favorite cheeses.
SE's....any other new additions to you mac & cheese since talked about it last year?
I add _____ to macaroni & cheese
I like Gorgonzola cheese and diced granny smith apples. I got this idea when a friend took me to a restaurant in San Francisco called Solstice. They do it there and let me tell you...Oh My Gosh! It's the best ever!!!
Man Bites Dog: Serious Critic Reviews a Chain Restaurant
I have to say, I like Cracker Barrel Breakfast. Their "mama's french toast" is the best french toast I have ever had and that what keep's my hubs and I going back. The lunch and dinner menu is mediocre, but I say definitely head back for the french toast, and then see how you feel.
Vodka the Secret to Foolproof Pie Dough
roboppy - only time you've ever bought vodka? oh my. cran vodkas with lime are oh so delicious. plus i'm allergic to pretty much every other type of alcohol...
also, that explains why the time i accidentally used rum instead of water in my galette crust it turned out so amazingly good.
Vodka the Secret to Foolproof Pie Dough
me too, i used it on thanksgiving and was very happy with the result. {i used lard in place of the shortening.}
Vodka the Secret to Foolproof Pie Dough
Working with that dough at Thanksgiving was a dream. And, roboppy, I'm with ya, I rarely deal with vodka otherwise. Sure ain't drinkin' it.
Vodka the Secret to Foolproof Pie Dough
I agree, this pie crust is awesome. It's now the only pie crust I ever make. ...And the only reason I've ever bought vodka.
Vodka the Secret to Foolproof Pie Dough
I've tried this recipe and it works. It's quite amazing.
Man Bites Dog: Serious Critic Reviews a Chain Restaurant
Jeez, Cheesecake factory and Applebees....Americanized famous dishes in unreasonable portions. Though I must say, if you articulate your distaste and dissapointment in a letter witten to the owners (via the corporate website) you can definitely score some free food vouchers. I wrote a letter to Carraba's explaining that I am a Philadelphia native living in Savannah, GA, and that I wish hey could raise the bar from salty shrimp (delicious, local versions of hich can be found in the river) and Subway loafs of bread. I got a 50 dollar voucher and a personal tour from the kind chef at Carrabas. All I wanted was for them to think about raising th bar.
I add _____ to macaroni & cheese
To Annie's - probably the Mexican version is best for this, but others'll do, too - I'll add a can of black beans, some frozen corn, and salsa.
I add _____ to macaroni & cheese
I just like it with some cracked black pepper. That's all.
Hillary
Chew on That
I add _____ to macaroni & cheese
Ooh, Sriracha! Liquid Smoke! I might need to make some mac&cheese just to try those out.
I usually just gussy up the usual sharp cheddar with dry mustard, cayenne, and chopped garlic, and whatever other cheese (pecorino, gorgonzola, fontina) I have around.
I don't like to taint my mac with alien chunks of meat or vegetable. Keep 'em on the side, please.
I add _____ to macaroni & cheese
A1 Steak Sauce. OR BBQ Sauce if A1 isn't avaliable. It's the only way I would eat it as a child.
I add _____ to macaroni & cheese
I second the "Heinz-only" ketchup addition, but with my mac-n-cheese I really prefer Vienna sausage and Sriracha. Mmmmmm. You know you wanna try some.
I add _____ to macaroni & cheese
A splash of liquid smoke (my mom once made macaroni & cheese with some smoked cheddar left over from a party tray, and it was so good, from then on she always added some liquid smoke to the mix) and a squeeze of mustard.
I add _____ to macaroni & cheese
Bacon, of course! and also lots and lots of buttery crunchy breadcrumbs on top.
I add _____ to macaroni & cheese
One can of tuna and one can of peas mixed with three boxes of mac n cheese makes all SIX kids happy plus the wife; and I get to make whatever I want!
I add _____ to macaroni & cheese
Chipotle powder= smokey and spicy goodness
I add _____ to macaroni & cheese
Chili con carne with frijoles
I add _____ to macaroni & cheese
bacon!!
...and of course extra cheese
I add _____ to macaroni & cheese
I'm with ChristineB. I have always and will always eat my Mac & Cheese with peas.
I add _____ to macaroni & cheese
leftover lobster or crawfish
I add _____ to macaroni & cheese
If I'm doing the basic mac and cheese (elbows, shredded cheddar, a little butter), then I add ketchup. But not if I'm doing fancy, high-end mac and cheese.
Man Bites Dog: Serious Critic Reviews a Chain Restaurant
I've had a great meal at Legal at National Airport in DC, and an awful one downtown there. For those of us who review restaurants as part of our job, when we live in a city who's never had, for example, a Morton's Steakhouse, should we write about it? We get lots of inquiries about that kind of place from diners around town. Is it different when it's not as expensive as Morton's? A Cheesecake Factory? What about an inexpensive chain like In 'n Out? (BTW, what should I order when I next get to where they are? What's the off-the-menu thing folks ask for?)
It's easy to say "Don't review them," but the question them comes, "For whom are you writing this?"
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I've been using this recipe since I got that issue of Cook's Illustrated with great results but did find that the dough when made precisely as instructed was too sticky. I always need a bit more flour and then it works perfectly.