Nothing. I guess I'm a purist, too. I love just plain bread.
This is my absolute favorite pizza place--it used to be Bar Pizza on Crown Street, but after moving West Haven way and being tipped off by a friend, my boyfriend and I treat ourselves to their Margherita pie an awful lot.
I felt very cool to see my little town on your site!
@Pfooti: You beat me to it! =)
Wouldn't it be easier to start with one or two drops of green food coloring, put some batter in a pan (augh, seven cake pans, huh?), then add more food coloring, add to another pan, on and on, instead of dirtying seven bowls? You'd still get the increasing green, but less dishes...
I am a crust stealer. I will see someone else's crust and say, "Are you eating that?" Of course, it's usually family/friends/boyfriend--in other words, people I don't mind sharing germs with. I hate the thought of a crust being wasted. I attack bread baskets, as well. =) I love carbs.
Hmmmm...dbcurrie's "Twice Fried Plantains" are, in fact, "tostones," a traditional Puerto Rican preparation made with green plantains. We don't wait until the plantains are super-ripe for this preparation. In fact, super-ripe plantains are sliced and cooked in butter and called "amarillos."
I'm not trying to be a know-it-all, but I do like cultural credit given where due.
Chocolate souffle from Bouchon in the Time Warner Center. Bliss, particularly with that little pitcher of vanilla custard.
Perfect Mashed Potatoes--because somehow, even though I make good mashed potatoes, I ALWAYS ruin it when I make the recipe for a large crowd!
I'm extremely curious about Mark Bittman's 45 minute roast turkey....hmmm...might have to try that!
Corniest Corn Muffins--I love everything from Dorie Greenspan. And I can also vouch for the Cook's Illustrated Fool-proof pie dough! It's magic.
ROFL! I loved that. Loved it. But then, I work with middle school kids. I think I appreciate potty humor!
@atammal: I think because the patties are cooked on the stove and finished in the oven, it should cook entirely in the oven and not be raw, I believe. Of course, I didn't write the recipe, but it seems safe that way.
I don't get it. If I was fearful of doing my job, I sure wouldn't tell anyone. My boss is not interested in my personal fears when it comes to ensuring that my job is getting done. I have a sympathetic boss, but "Well, I was just too nervous" isn't an excuse that's going to cut it. And considering that a place like a restaurant could lose their liquor license if they serve to underage drinkers, I would make sure I carded whoever needed to be carded to make sure that 1) it wasn't my fault that the restaurant is losing revenue to a suspended liquor license and 2) so I have a place to work.
And sure, if you can't tip, don't eat out, go to restaurant, etc--or make sure your bill is small enough so that you can leave a decent tip. But asking someone about their tip? I don't know, that seems a bit rude.
@blitzie
You said:
"Don't mind the harshness. Internet is rife with asshats. Just keep writing."
I'm a writer myself. And despite the harshness of some of the comments, a writer needs to actually listen to their critics. "Oh, I loved it" is the most useless criticism. Maybe the harshness didn't have to get personal, but this piece was a little...um...boring. If I wrote something boring or something that could use help, I would want to know.
Lol! This is the first time I've ever posted to Talk and I'm so surprised that I'm not the only one thinking of this!
For example, last night I made peanut satay chicken over rice and my boyfriend was playing Resident Evil 5 and picked at it during the cut scenes, but said it was awesome.
@chardonnay: I agree about eggs! Yicky on the cold eggs. I wait for no one when it comes to eggs.
@lambowner: Yes, soup must be hot. I reheat soup if it gets even a little cool. And lukewarm soup at a restaurant? Totally wrong.
@radley24: Hmmm...I've done my share of disordered eating (all good now!) and I can't see how hot food would fall into that category. Weird.
Bread.
Dry cereal. Everyone thinks it's weird.
I am COMPLETELY guilty of leaving food out after dinner and getting up the next morning to put it away. =| But only during cold months. And we never got sick...
I'll do five...
1-When cooking, I tend to stand like a flamingo, with one leg up. And when doing dishes.
2-I made the best butternut squash soup on accident and keep making it now.
3-I once took on a cake job I shouldn't have and it was the bane of my existence. I hate fondant.
4-I'm too poor to bake like I used to. No one seems to think of this when they request baked goods.
5-I eat tofu, but I'm an omnivore.
My only addition to this conversation would be to actually have a vegan AND vegetarian section. I have two friends, one who is vegan and one who is vegetarian. I can feed the vegetarian vegan food, but not vice versa. I would hate for either the vegan or the vegetarian camp to be over-represented--having two camps would be cool. They are very different worlds, really. Oh, right...you all probably know that.
And it would really be great to build on the "almost meatleass" recipe column that has been living on SE for a little while...
Okay, so all I'm saying is, YAY! Go SE!
I'm surprised that The Fannie Farmer Cookbook isn't on this list yet. I grew up on it and have given it as a gift before. I think I love the pages that show where each cut of meat comes from and how to substitute som ingredients. I recently made crepes from it (like, Monday night) and one of my friends called me today telling me that he was angry at me--he could STILL taste the crepes (angry in a funny way, as in, now he can't stop wanting them). So Fannie is my girl. =)
I've been a waitress--and when I was hospitalized with a severe infection, I was darn sure I wouldn't have a job when I got out. I did, but I got stuck with the crappy shifts for weeks...
I love Vienna sausages and blood sausage.
=) Yes, I'm a Puerto Rican!
Oh, dear. How many children will grow up thinking that the only way to make a cake is to buy a box (or already made!) and add your own sprinkles (or, in the case of the Kwanzaa cake, destroy culture and your taste buds in one fell swoop?)? You know there will be a whole section dedicated to "tablescapes"? I might just buy the magazine to line my kitty litter box, but I think even my cat has better taste. =)
I almost feel bad about being mean--but then, it's Sandra Lee!
I've never properly brunched in New York, but I REALLY like bagels and lox, with chive cream cheese and capers, with perhaps some very thinly sliced red onion.
Oh, now I'm hungry.
Hey,
I'm not sure why the site is looking funny to me today, but the text over photos, whether on the homepage, where they photos are large, or even here, with the categories up top illustrated by photos, is incredibly hard to read. I feel like there was a little white box (maybe slightly transparent) behind the text that made it pop.
I'm running the newest Firefox.
My boyfriend doesn't mind eating food at room temperature and usually lets things cool off. I, on the other hand, love my food piping hot and steamy.
I'm just curious as to what a general (SE-style) consensus would look like.
"The man really does warrant the title of ultimate kitchen pimp." [Photographs: Coolio then and now.] Disclaimer: This post contains some NSFW language. Coolio's Favorite Chicken Wings View the complete recipe here » Most of you might remember mid-Nineties hip-hop sensation Coolio for his hit singles Gangsta's Paradise and Fantastic Voyage. But in recent years Coolio has found another audience—not on the mic but behind the stove as host of his cooking videos Cookin' with Coolio. As the self-proclaimed "ghetto Martha Stewart" and the "black Rachael Ray," Coolio got his start in the kitchen at an early age. Without necessities (as basic as a refrigerator) and using bare-bones staples like canned tuna, hot sauce, and white bread, Coolio quickly learned... More
[Photographs: Kerry Saretsky] Last summer when I was in Provence, I stopped at a farm, La Ferme Gerbaud, in Lourmarin. The farmer grows fresh, organic herbes de Provence in the rocky soil, and she took me on a tour of... More
[Photograph: Nick Kindelsperger] This recipe won't set off fireworks in the kitchen, or wow unsuspecting dinner guests. It's too humble for that. This recipe from Mark Bittman, to me at least, tastes like home. It's a clean-out-the-fridge kind of... More
[Photograph: Nick Kindelsperger] I was looking for a baked pasta, which can be a recipe for disaster. Any luck I've had with baked pasta has been by subverting the original procedures in the hope of making something lighter (such as... More
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. This weekend, right in the middle of sipping... More
Just like the bakery cookies, the Milk & Cookies mix is made from all-natural ingredients: oats, wheat flour, brown sugar, and a healthy dose of cinnamon. All I had to add was a stick of butter and an egg. More
As usual, Fanny of the French pastry-centric Foodbeam makes me hungry with her recipe for caramel and milk chocolate peanut tarts. If her photos aren't reason enough to crave this tart, her description should help: I’m not sure what I love most about this tart. The crisp peanut pâte sucrée. The melt-in-your-mouth caramel crème brulée. The crunchy and slightly salty peanuts. The smooth milk chocolate ganache. Or the fluffly vanilla marshmallows. I think I'll take all five. Don't miss her introduction where she equates the feeling of coming up with a new pastry to the electrifying feeling of having your first kiss with someone you really like. She was obviously born to make pastries. Related How to Make Perfect... More
Bakingbites.com Just in time for your sweets-banning New Year's resolutions, the Girl Scout troops are back this month, armed with cookie order forms. You know you want some. But if you're watching the expenses or hydrogenated oils, or just can't wait until the actual boxes show up this spring, Baking Bites has recipe spin-offs for some favorites (Thin Mint, Samoas, Do-Si-Dos, and Tagalongs). While it would shatter the image of magical elves or fairies faraway shaping each Thin Mint or sprinkling coconut onto each Samoa, these might, gasp, taste better, while still looking authentic. Are you cutting back on Girl Scout cookies this year, for economical or local food activism reasons? Related Death of the Girl Scout Cookie? Girl... More
I don't know if it's supposed to look this way, but the text overlays directly over the picture, which makes the text difficult to read. I'm running Mozilla Firefox, newest update.