Serious Eats - seriouseats.com

How do you get a white trash girl to suck your d**k?

Dip it in ranch dressing.

I don't put ranch on anything! Gross tasting stuff.

I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!

OY GEVALT!!!!!!!!

How can you guys dilly dally about a product that has brought so much energy, so much passion, so much taste, so much emotion to this forum?

I myself am appalled. People who point out that this product is for lazy people are lazy themsevles. To the beguiled wonder who tried to boycott Kraft since the mid-1970's I bannish you from this topic. You obviously wouldn't know a true eat if it slapped you in the glasses. To LeeBee who claims : "Fake food, fake nutrition, real obesity", you obviously dont understand the many benefits that bagelfuls bring. It is sealed with a green seal so it must be healthy.

My work here is done- until next time,
---// Bagel \\---

Nothing is better than Ham & Pineapple pizza dipped in Ranch.

I hated pizza until I tried it with ranch. Any type of pizza goes great with ranch really except Mexican style, I usually dip that in sour cream.

Good grief, anyone who says that San Antonio has bad Mexican food and is "touristy" clearly didn't stagger far enough from the Riverwalk to learn anything about this city and its cuisine. People who actually *live* here don't go near the tourist areas, unless they have no choice.

And to say that LA *isn't* touristy but still has good Mexican food is just laughable. I didn't find one decent restaurant in all of California when I lived there. The food was horrible, and the service abominable.

When you get away from the downtown area of San Antonio, that's when you find out just how awesome the Mexican food is here. There are dozens of wonderful mom-and pop joints tucked into unexpected places all over San Antonio. You just have to know how to look.

And if you want the best Mexican food, anywhere, Texas's Lower Rio Grande Valley is the place to go. Until you've had seso or eyeball soup or panchos, until you can lay out the perfect botana platter, you don't know jack about authentic MX food.

Yes, Girlcook, you should be able to substitute both by weight. Glucose is a little less sweet than corn syrup, but it should yield about the same results texturally.

Oh, to live in a country where sheet gelatin and glucose are more readily available than powdered gelatin and corn syrup....:o)

Sorry for these long-delayed responses. I don't seem to get notifications for the majority of new comments, so comments on older posts often slip through the cracks.

vernete: I'm not sure if it'd be worth going to the trouble of making peanut-butter marshmallows for the purpose of melting them down to make fudge. Peanut-butter marshmallows are, however, possible. I used them, coated in buttery toasted Japanese bread crumbs, as a restaurant petit four for a time - sort of a take on a fluffer-nutter sandwich.

As cyberroo pointed out, mixing fatty ingredients like peanut butter into a marshmallow batter can cause problems. So, to make my peanut-butter marshmallows, I began with a plain marshmallow base and gently folded in slightly warmed peanut butter just before spreading the marshmallow batter in a pan. Folding in the peanut butter, leaving it in well-distributed ribbons, rather than thoroughly mixing it in to the plain marshmallow, is crucial to maintaining a stable, light finished product.

frolis: I'm sure that there is some way to make marshmallows with agar, but I've never tried it. I'll tinker around with it soon, and write up a post if I end up with good results...

They have chocolate covered Turkish Delight here in the UK that's not very good but I like it with pistachios.

There is a place a bit north of Santa Fe called Chimayo. This is where the world famous Chimayo chiles come from. The place to eat there is Rancho de Chimayo--THE BEST for Mexican! Amazing atmosphere, service and food. Don't miss it.

I just spread these in the pan, and they already taste delicious, all gooey! I think I'll cut them with a gingerbread man cookie cutter to bring them to Thanksgiving. I was also thinking that, for those who like white chocolate, a very nice S'more could be a fun recipe!

i had it quite often in greece and always really liked it. i bought a box of the rose flavor at zabar's and it wasn't nearly as good as i remembered. you do have to eat it there, i guess.

@ Christopher - LOL!!!!!! "Another guy at work said it tasted like a grandmother."
THAT WAS HILARIOUS.