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.
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.
@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 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!!!
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.
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.
me too, i used it on thanksgiving and was very happy with the result. {i used lard in place of the shortening.}
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.
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.
I've tried this recipe and it works. It's quite amazing.
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.
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.
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