I just moved to LA from the east coast looking for fortune and glory...
Thanks for the tips!
@jotthedot- what type of restaurants in bricktown?
@phong-yeah that would be wayyy out of the way for me to make that trip.
@Beth I was definitely going to hit 66 for a bit. Also heading to the grand canyon on the way to Vegas.
Isn't this an article and blog about food? Let's keep on topic...
Second the comments about the soup! Very good for it being fast food. And how can you not have the waffle fries on the list? Or the chicken salad sandwich? Haven't tried the biscuits and gravy yet, though
Green bean casserole, corn casserole and pretty much anything I'd feel weird about putting gravy on...
@gutreactions I know exactly what you're talking about. I can't remember the name of that place to save my life. Those sandwiches are awesome.
I'd have to say my mac & cheese. 5 different cheeses, topped with buttered breadcrumbs. Haven't tasted anything close to mine.
The Blue Moon one sucks. I've had plenty of pumpkin beer made by microbrewers that were much, much better. (granted it's not hard to beat the Blue Moon)
How would you modify this for going in a slow cooker? I've always preferred the "low and slow" method for my chili.
If it's more than 6 people, tell the server at the beginning that checks are being split. It makes it easier for everyone. BUT, if it's a large party and not everyone is leaving at the same time, the people leaving early really should just either leave cash, or make sure their bill is separated. I used to be a sever and can't tell you how much of a pain it is to try and split, and then recombine checks for people.
In my own experience, I just bring cash if going out with a group. This way I can figure out what I owe myself (including tip) and be done with it.
Thanks for the clarification Bkuna!
Ok, here's a question for the Spam lovers: What's the difference between Spam and Treet? I see them next to each other in the store and have no clue what Treet is. Never got around to trying it because I'd rather have Spam than try a possible knockoff.
Glad to hear that Castillo isn't bad. We use this as our rail rum at the bar I work at. At least now I won't feel bad when someone wants a well rum & coke. However I'm still giving the stink eye to those people that order well tequila or bourbon. And I still have no clue why you'd order a gin or vodka martini with rail liquor... blecch!!!
Ok, now that's just sick...lol.
Raw onions, beets, bleu cheese, ranch dressing, eggplant and avocado
Great article as always Kenji!
@nossi - To solve that marinade issue, I usually just poke a few small holes in the meat, or use a flavor injector. It does the trick every time for me.
I haven't had them yet, but am interested on trying them as a quick breakfast snack. And yes, I'm also a member of the club that dips sausage (as well as bacon) into syrup...
@ Madelyn - Thanks a lot for that info, I'll be sure to drop by there. And thanks for the recipes as well.
Also, thanks to lemonfair and esun for their info.
@hotnpopin - I'm a full fledged carnivore, so during this diet break from meat, my taste buds can't deal with just eating a plate full of salad, potatoes, etc. It's so that I have a fix for the urge.
@CJ - yeah I know the fake meat has a lot of stuff in it, but like I said it's a temporary diet from meat.
@ Madelyn - Fake McD nuggets?!?!?! I can't wait to get to NYC in a couple of weeks. Where in Chinatown do I buy these?
@HeartofGlass - yeah I'm staying away from vegan cheese. I can stick with the normal stuff.
I also made tacos last night with the "meat" crumbles from Morningstar. The texture wasn't too bad at all and you don't notice (much) that it's not meat. Seasoning goes a looong way.
@ ginger - I'll have to try that out.
@ Sudenveri - Unfortunately, I can't stand eggplant and am not really a fan of portabello. I'm also not eating seafood either. It's only for a month or so, but I figure that I can expand my veggie only entree' knowledge in the meantime.
What ticks me off is that the commercials are on all the time in NJ, but the closest one to me is well over 300 miles away. Why pay money for those ads?
A slice of Red Velvet from Sweet Eats in Jersey
Thought of some more...
...you've been banned from the kitchen at certain friend's homes because you constantly hover while they're cooking and keep asking why they don't use fresh seasonings or get food from farmer's markets.
...you make it a point to bring your own knives, seasoning mixes, and apron to holiday gatherings just in case you need to take over the kitchen.
...you're on a first-name basis with the owners/managers of the local food gadget shops and they put new product aside for you to check out first.
...you reminisce about about Saturday afternoons as a child watching Justin Wilson's Louisiana Cookin
...it's impossible to walk through the Marketplace at IKEA without buying a food gadget or tool and then blame it on low prices.
...you'd rather go on a BBQ tour of the south than go to Disneyworld.
Hey everyone, I'm driving cross country moving to LA and figured I'd make a foodie tour out of it. Where are some great places to get a OK City signature dish? Also, I really want some Texas BBQ Brisket. I'm taking I-40 across on the way to Albequerque, so I know I'll drive thru Amarillo. Any ideas would be greatly appreciated!
I'm heading to South Beach on vacation and while I've been there a few times, I want to try some restaurants that a true foodie like myself would appreciate.
I've been to the usual touristy spots like Mango's and Big Pinks already so a good under the radar Cuban restaurant would be great. Nothing too pricey though. Thanks!
I recently have been dieting from meat for a bit and am wondering the best veggie products out there. I've tried a few of Morningstar Farm's products (mainly the chik'n patties which are great) but what else could you recommend for my meat fix?
Anyone else pumped for concerts in the park this summer? Is there anything better than picnicking with friends on a blanket on a warm summer night? Here's a nibbles-centric menu for the evening picnic with plenty of graze-able foods that can be easily shared with whoever's on the blanket. More
Seared, then slathered and mustard and coated in herbs, this standing rib roast's crust has an insane amount of flavor that's strong enough to hold up to the intense beefiness of the medium-rare meat, an explosive combo that's fit for any holiday table. More
Carnitas can be prepared through step 3 up to three days in advance. Pork can be crisped up straight from the refrigerator. You can lower the heat in your salsa verde by removing the seeds from the jalapeños, or omitting... More
This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast). For best results, use a dry-aged,... More
Note: Read my guide to different cuts of beef for a look into the development of this blend.... More
Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste. To reheat the sauce, microwave it on high heat, stopping and... More
I've been mixing variations of a Flaming Holiday Punch (known in some circles as "English Bishop") every December for years now. The base recipe is from Esquire's Handbook for Hosts, from 1949, which is nice on its own but quite open to improvisation. The ingredients are a cinch: a bottle of aged rum poured into a punch bowl over baked oranges studded with cloves. Toss in a little sugar and some holiday spice, turn down the lights before you apply a match to the hot liquid (careful!) and conversation is pretty much guaranteed to stop. More
San Lucas Pizzeria all sorts of amazing Italian-American-Mexican-South Philly fusion. This is the kind of stuff I really go nuts for. The Al Pastor slice was the highlight. More
I'm always in search of the perfect pancake recipe, so I was intrigued when I came across this one in Gale Gand's Brunch! Buttermilk, which gives these pancakes a delicious tang, is deceptively named. Buttermilk is not particularly fattening or... More
Some of the best pancakes I have ever eaten were the buttermilk beauties served at the justifiably famous Al's Breakfast in Minneapolis, so I was thrilled to find the recipe for them in Guy Fieri's best-selling book Diners, Drive-Ins And... More
Note: Want to read about the development of the Flood Burger? Check it out here.... More
"The equation makes perfect sense: a great brine, a dip in buttermilk, and an intensely flavored coating." [Photograph: Caroline Russock] A few months back I read Lucy Baker's review of Ad Hoc's Fried Chicken Mix and basically ran out the... More
Note: Want to know what when into developing this recipe? Read about what makes great chili.... More
@ feriorrenna - Thanks for the tips. I just might check out Republic tonight. Not too far from my hotel.
@goochybird - May have to check them out as well!