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From Serious Eats

Hot Dog Of The Week: Texas Weiners

We have a similar thing called a "hotchee dog" at the Hamilton Restaurant in Carlisle PA (a Greek family run restaurant). Can't beat a hotchee dog and a fresh vanilla Coke on a hot day!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

I first went to an Indian restaurant when one opened up in white-bread central PA many many years ago. I was 19 or so, and my only experience with any kind of non-Western food was Chinese food, which I liked very much. So I read the menu in this Indian restaurant and decided on chicken and spinach, served with a side of basmati rice.

Now, I have never been squirmy about food texture, but I will say that I was surprised and a bit disappointed when the stuff that showed up in my dish was totally puréed (except for the regular chunks of chicken). However, after a few bites, I realized that Indian gastronomy shares my deep love of butter and cream, and we have had a happy partnership for many years now. The restaurant, alas, is no longer there, but others have sprouted up to take its place.

From Talk

Food in St Cloud, MN

This was exactly the question I was about to pose, when I saw you had asked it already. Thanks , 2qrs, for the response!

pezbabypez, I'm leaving for St. Cloud tomorrow morning for a 5-day conference there. Have you already taken your trip, and if so, what were your food experiences like?

From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

The Carlisle Farmer's Market on the Square is my favorite here in PA. As my favorites, I'm torn between Sandy the meat & sausage vendor, and the Keswick Creamery cheese family!

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Recent Comments | Response to Comments

From Serious Eats

Hot Dog Of The Week: Texas Weiners

We have a similar thing called a "hotchee dog" at the Hamilton Restaurant in Carlisle PA (a Greek family run restaurant). Can't beat a hotchee dog and a fresh vanilla Coke on a hot day!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

I first went to an Indian restaurant when one opened up in white-bread central PA many many years ago. I was 19 or so, and my only experience with any kind of non-Western food was Chinese food, which I liked very much. So I read the menu in this Indian restaurant and decided on chicken and spinach, served with a side of basmati rice.

Now, I have never been squirmy about food texture, but I will say that I was surprised and a bit disappointed when the stuff that showed up in my dish was totally puréed (except for the regular chunks of chicken). However, after a few bites, I realized that Indian gastronomy shares my deep love of butter and cream, and we have had a happy partnership for many years now. The restaurant, alas, is no longer there, but others have sprouted up to take its place.

From Talk

Food in St Cloud, MN

This was exactly the question I was about to pose, when I saw you had asked it already. Thanks , 2qrs, for the response!

pezbabypez, I'm leaving for St. Cloud tomorrow morning for a 5-day conference there. Have you already taken your trip, and if so, what were your food experiences like?

From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

The Carlisle Farmer's Market on the Square is my favorite here in PA. As my favorites, I'm torn between Sandy the meat & sausage vendor, and the Keswick Creamery cheese family!

From Serious Eats

Cook the Book: 'Endangered Recipes' by Lari Robling

My favorite summer lunch when I was a kid was Poor Man's Pizza:
For each slice of white bread, top with one big slice of tomato, one slice of American cheese, and 3 small strips of bacon. Sprinkle oregano on top, and broil until cheese is bubbly and bacon is crispy. After lunch, climb a tree with a 10¢ ice cream sandwich in your hand. Perfection achieved in one afternoon!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

This year, I'll try my hand at making & canning sauerkraut. Probably some pickles too.

From Serious Eats

What’s Your Favorite Weird Snack Combo?

Whipped cream (from a can) on Club crackers. I discovered this when I worked at a pizza/sandwich shop.

A friend swears by grilled american cheese & marshmallow fluff sandwiches, but I haven't gotten up the gumption to try such a thing. :: shudder ::

From Serious Eats

Grocery Ninja: What to Do With Condensed Milk

@onedaylingers: Ahhh... you know what? I got my terms mixed up. I was thinking of *evaporated milk*. I find evaporated milk right alongside the sweetened condensed milk, usually in the baking section. And evaporated milk is just condensed milk, which it is said can be diluted with water to bring it back to be "real milk" again. Personally I haven't ever used it like that, but have used it in cooking. Sorry for the confusion!

From Serious Eats

Grocery Ninja: What to Do With Condensed Milk

Do you mean condensed milk, or sweetened condensed milk? They're different things.....

From Serious Eats

Cook the Book: 'The New Mediterranean Diet Cookbook'

My favorite is dolmas (dolmades) with or without meat. Yum!

From Serious Eats

Weekend Book Giveaway: 'American Cheeses'

My favorite is the fresh chevre that is made by a family a few miles down the road from me. Delicious *and* convenient.

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

I resolve not to let perfectly good vegetables and leftovers rot in the fridge only to be thrown away later. It's too sad.

From Serious Eats

What’s Your Favorite Weird Snack Combo?

I used to go to the LA Reader office on Friday mornings to collect my mail, then I'd stop in the chain drugstore nearby to pick up a piece of beef jerky, and a package of vanilla creme sandwich cookies, which I'd eat while driving to my day job. Not together, just back-to-back. Can't remember if I ate the jerky or the cookies first, nor why I thought those would make a good breakfast.

From Serious Eats

Grocery Ninja: What to Do With Condensed Milk

My favorite recipe consists of a couple of spoonfulls of sugar, condensed milk and 7up.
Put the sugar in a tall glass add some condensed milk. Stir the mixture and then add the 7up or coca-cola.

Enjoy">http://www.coffee-makers-review.com/espresso-machines.html">Enjoy your coffee drink!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

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From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

i have never tried any indian cuisine but it sure sounds really good

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

It was probably as a child with Chinese/Indian fusion food.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

When I was about 14, I was invited to dinner by an Indian woman who lived in my apartment building with whom I had become friendly. It was my very first experience with Indian food. I don't remember what area of India she was from, but the food was so incredibly spicy I could barely eat it.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

My first encounter with Indian cuisine was at a restaurant serving vegetarian dishes from southern India. I enjoyed the food there very much.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

My first encounter with Indian curry was a little awkward. We were shy and just kept eyeing each other from across the room. I made my way over to his bowl and introduced myself to him and his friends, chutney, yogurt, chat, and mixed pickle. Taken by his complex textures and worldly influences, I was almost immediately smitten. I have to admit I went home with him that night. It was that first taste that drew me in.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

At a small vegetarian restuarant over 20 years ago. I know Roti came with the dish .

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

havent had the pleasure 2 often of eating indian food:)

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

My daughter took me to an Indian restaurant when I visited her once and I tried the chana masala. It's my favorite Indian meal since that day. I've tried a lot of things but that's still my favorite.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

Living in the deep south , I've never had the opportunity to try Indian cuisine.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

Mine was at a great Indian restaurant in NYC and I've been eating at Indian restaurants as much as I can ever since

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

Back in 2001, when I was in the hospital after giving birth, my husband and my parents decided to try an Indian restaurant in our area. My husband told me in the hospital how delicious the food was and he wanted to take me there on the way home . I was really tired and didn't think I was hungry, but I devoured the food and have been a fan of Indian food ever since that day.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

went with a coworker and fell in love with the cusine!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

In college these was an Indian place near my apt figured i'd try it and fell in love!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

I bought some lentil curry soup as a teen and thought it was pretty good..

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

While I was living in Southern California, I went to some serious Indian restaurant with about 6 or 7 girlfriends. We each got a different dish and shared. It was my first experience with Indian food, and it was incredible!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

I like the put curry on the chicken sometimes in soup too. taste yummyy.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

My first encounter was around 10 years ago, tasting curried chicken over rice served by a local chain. Not the most memorable dish, I tell you. Fortunately, my faith in curries was restored several years later when I tried the real deal at an authentic Indian restaurant. Have loved it ever since.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

In college. A guy who lived on my floor in my dorm. Our whole floor smelled like curry. It was great.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

Actually I DO remember my first introduction to what was for me at the time "foreign" cuisine. I was on vacation in Dublin, Ireland, of all places, and my companion insisted we find the best Indian restaurant in the city. I don't remember much about the experience except sitting on huge cushions on the floor and my friend using a word that sounded something like "tandoori" quite frequently as he rattled off our orders to the waiter. I had no clue. Then when the food came, I saw the peppers and thought, okay, here's something I can impress my friend with, because I was used to eating jalapenos and spicy Tex-Mex food. Oh my... I don't have to tell you the rest of the story, I'm sure you can imagine! I don't think I tasted much of anything else during the rest of my trip to Ireland. :)

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

For some reason, I had an aversion to cumin right up into university. I have no idea why, but it meant I refused to eat Indian food -- very strange for me, since I would normally eat pretty much anything. Anyway, in my third year of university, a new friend of mine whom I dearly wanted to impress decided she wanted to go for Indian food. And so we went. I had the perfect beginner Indian food meal, butter chicken and a mango lassi and samosas. Tastebud explosion. I've been in love with Indian food ever since, and I've expanded my repertoire far, far from the basics I had that first time!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

In third grade, we sampled different country's cuisines, and I remember the curry because I asked the teacher for the recipe!

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About Schlappette

Website:

Location: South Central PA

About: singer, festivarian, music lover.
cookbook reader, food lover, omnivore.
ResNet, student computer support.
Dickinsonian.
always late. I have a KitchenAid mixer fetish.

Favorite foods: butter, garlic, black salt, asafoetida, curry leaves, morels, cream, truffles, cheese, porcini, chanterelles, nøkkelost, chevre, fresh mozzarella, gjetost, mediumly stinky brie, Boursin, muenster, all shellfish, most fish, sugary cereal

Last bite on earth: will have lots of butter on it or around it.