Absolutely lovely. I upped the chiles by 50% or so and used canned beans. Steeping the chile skins and seeds is brilliant. Deep deep flavor.
The best part is that Wyoming is right next door.
Ah, Wyoming. With its drive-thru liquor-and-fireworks stores and bars offering cocktails to-go...
A whole article about messed-up liquor laws and only ONE reference to Utah? I'll try to keep this short:
Restaurants (that is, establishments with a restaurant liquor license, as opposed to a bar or tavern liquor license) cannot serve a drink to a patron until first determining that said patron will be ordering food. There's a whole sting campaign currently going on in SLC nailing hapless servers who bring drinks before food is ordered. It's ridiculous.
Anybody going into a bar can expect to have his or her ID scanned and retained for a period of some days, in case law enforcement needs it to investigate the inevitable booze-fueled crime spree that follows every night out.
Restaurant bartenders cannot pour a drink in sight of people dining there (they have to use a whole separate room), lest the children see and lose their religion.
The list could go on and on and on.
In the morning he would be cold. In the evening he would be casual and high-spirited. And on Sunday, whatever he was, it would involve duck confit.
attempting to use excessive size to make up for lack of flavor.
you know what they say: it's not the size of the boat, fellas...
Once I made a smoothie out of sunflower sprouts and a popsicle. I can't believe I dragged the blender out for that.
Good point. I'm running at about 80% efficiency for my last couple of batches, so I suppose it would make sense to just deduct 80% of the calories from carbohydrates from unmashed grain.
I agree, its potential is limited. Superfood it ain't. I think it could work best as a secondary (or tertiary) ingredient in things like granola and baked goods. Maybe grain salads? Hot cereal? With its high fiber content it must have some nutritional benefit.
Bacon, pomegranate, and kale omelettes for all! (with fried eggs on top)
Where do you get cheddar cheese powder?
Beef jerky and fruit-by-the-foot, oftentimes simultaneously. I was a gross kid.
I have a thought: suppose you were to use a bain-marie-type setup to avoid boilovers? Heat the flask in a saucepan with a little water? Or would that prevent proper sterilization?
how do you halve an avocado pit?
eggs, pho, ketchup additive, bbq wings, pizza... i keep a bottle at work, so it goes on most of my lunches.
i'm planning on making this for thanksgiving and i just had a thought: could you let the sauce cool to room temp, freeze the base a little harder, and then just throw both into a stand mixer for a quick and even stir?
Could this dough be prepped a day ahead? Better yet, could it be prepped and blind baked a day ahead?
there is only one place in slc that sells Blenheim, and i was formerly employed there. i won't shop there any more, but about once a year i have to send someone in for me for a 6pack of #3. so prideful am i.
If I lived in Decatur, I would likely never leave this tavern.
I am allergic to pine nuts. I'm not actually sure that it's an allergy in the traditional sense, because I don't experience any swelling or itching. I just get incredibly, violently ill. Profuse sweating, endless nausea and vomiting, delirium, bad abdominal pain... It usually involves me embracing the toilet for a couple hours. One time I vommed myself into exhaustion and fell asleep kneeling in the puke position. When I woke up my legs had gone completely numb and I couldn't stand. I had to lay on the floor for a couple minutes to allow the circulation to return.
I got hosed by the duty free shop in the Houston airport on my way to Belize. I bought a bottle of some of my favorite whiskey and a carton of american spirits, but they wouldn't let me take them with me! They said they would bring it to the gate, and I could pick it up when I boarded the plane. Now I'm of an easygoing sort. "Sure," I said. After all it was their policy and I certainly didn't want to waste anyone's time and get riled up in a dead-end argument with the DF guy. Anyway, my stuff never made it to the gate. They could literally have thrown it from the entrance of the store to my gate, but whatever. I wasn't the only one stiffed. They actually told us we could recoup our cost from the DF in Belize, which is absurd. You should have seen the look on the guy's face at the Belize DF when I told him that. It was priceless.
This looks like something I would try to construct myself at home while inebriated or otherwise mentally compromised. It would probably end up making a huge mess that I would leave until the next morning. I would then likely curse myself as I cleaned it up, having forgotten how delicious I may have thought the end product had turned out hours before. "Never again," I would lie.
Seriously, though, I would buy one. But only from a cart. This is definitely not brick-and-mortar fare.
I love those crunchy granola bars. Any tips on how I could tweak this recipe to mirror the peanut-butter variety?
i keep a bottle in my desk at the office and squirt it on just about everything i consume there.
at home i use a honey-bbq-sriracha mix for wings, burgers and crispy potato iterations.
A friend of mine told me he once stuffed a turducken with chopped-up slices of sausage pizza. I don't have the balls to try it myself but it is an interesting thought, and not a wholly bad one, either.
Change you picture! Sauce is on the heat right now, but I am still having a hard time envisioning it on my tasty smoked turkey instead of that scary looking chicken leg.