Oh, and I should mention that I nuke them well-sealed by plastic wrap, so you're steaming them w/o losing moisture.
@mehdiworldpeace That's exactly how I've been making home fries for years - you obvs won't get the effect of the salt/vinegar, but I nuke the potatoes until they're cooked through, then peel and chop into smaller pieces with the edge of a plastic turner or rice paddle, to get "messy" edges. If I don't peel them, I use a knife but cut at weird angles and beat them up a bit in the pan.
I've started microplaning ginger and letting it steep in gin, then straining before adding a little honey, a little lemon juice, and more gin. I imagine you could do the same but into a bit of your wine, or vodka, before adding it to the sangria.
A friend and I always wanted to open a World of Warcraft-style inn. Although we generally played Horde, the Alliance inns were more conducive to the concept.
@Porgy Actually, according to a tale on Off the Menu on Wonkette, if you cook bacon long enough, it becomes vegan. Based on that premise, I would say this recipe would definitely qualify as a vegan-friendly dish.
The photo of Samantabhadra gave me much better insight into the arrangement of the Great A'Tuin and his elephants.
I constantly use a FoodSaver that I picked up at Sam's Club years ago, and just took advantage of the $100 off (!!!) at Amazon on the Anova. What fortuitous timing!
Also, I pray that "Fexy" isn't a neologism combining "sexy" and "food" because ugh. They better not "disrupt" as they're alleging...
My favorite fast food lunch when I'm in a hurry - Culver's BPT and a side of green beans with shallots!
Love Handle in Milwaukee makes their own truffled bologna and it's as awesome as it sounds.
Tacchino in agrodolce
@Pete's Eats - Fixing your *shoddy* English for you.
Dark chocolate-pistachio pate with raspberry cream.
Grits n gravy - gotta use Nora Mills grits
Broccoli and raisin salad with poppyseed dressing.
Cocktails with crostini/tapenade/roasted garlic and a mix of cheeses; amazing grilled pork chops from our local butcher, roasted potatoes, green salad, whatever dessert the market suggests. And lots of wine and after-dinner drinks!
Wisconsin here and never heard of this. We had something like it called campfire chili, but it was introduced to us by people from Tennessee.
@selyar This is why Robyn Lee needs to finish her language-building trip and just be on retainer to take food photos worldwide.
I learned growing up that all a steak needs is salt, pepper, garlic powder and dry mustard. It has served well so far!
I've cooked a LOT of things in my life but I've been afraid to fry chicken, I'm ashamed to say. I need to get over that!
Cucumber drinks are my favorite drinks, although I prefer a gin drink. Still, will try!
I like the idea - it also addresses the issue of the many times I've gotten G&T with flat tonic, which is disappointing in another way.
I could see doing this with zucchini fritters instead of fried zucchini rounds.
I like putting it in the slow cooker so I smell that cinnamony goodness when I wake up in the morning. Like the cooker with foil for easier cleanup, though.
An Italian dish I tried once that started with attempting to bone chicken legs while leaving the skin intact and ended in tears, recrimination, and dinner reservations.
Dark chocolate-pistachio pate' with raspberry cream.
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