I'm a student, blogger and culinary drop-out.
Man reading menus is basically a hobby for me. More often than not I've picked what I am going to have before I even get to the restaurant. I also look at them when I am bored and try to come up with ideas for dinner. I would definitely classify myself as an analyst. That being said, I try to go for things that I never would have thought of myself, made with ingredients that are local to the area.
I don't really eat cereal now but as a kid I either ate them plain/dry or with milk and a bit of sugar. Never fruit though.
Decisions, decisions. There's too many places to try in the short time I'm there, but I am going to fit in as many as I can!
Woah that is freaky stuff right there!
Thanks for the tips!
Oh and there's always "sex in a pan". Layers of cake, cool whip and both chocolate and vanilla instant pudding. Personally I find it too sweet but it always seems to be a crowd pleaser. Perhaps it's just the name that gets peoples' attention.
I use sprinkle cake mix in chocolate chip cookies. Well half cake mix, half flour. Cake batter cookies - the best of both worlds! Oh and be sure to add extra rainbow sprinkles to the dough, there's never enough in the cake mix alone.
And might I point out that Indian Pudding is an American dessert, native to New England. So it's really not that much of a stretch.
Considering how delicious simple mashed avocado on toast is, I can only imagine how amazing it would be bringing cheese into the picture!
The only part I disliked about the recipe was in the wording regarding the preparation of the filling prior to assembly. The book says "place the filling in the bowl of the mixer and beat until smooth". However the chilled white chocolate ganache essentially has to be whipped, otherwise it is much too runny to pipe. Without this included in the description, "beating until smooth" does not suggest that the mixture is actually going to thicken. It's easy to think that you made a mistake.
I love how thick and inviting that looks, almost like a big bowl of melted cheddar cheese.
Wild mushrooms and gorgonzola!
I love the "nerd fury" idea...highly amusing too!
I have never seen okra cooked this way before but it looks delicous!
Although I do agree, there is no mention of lemon juice in the recipe...
God is great, beer is good and people are crazy! Some of the greatest lyrics of all time.
You could make a sauce using coconut milk. Or how about a carbonara type sauce with eggs? Just make sure you don't scramble them. Veggies and truffle oil are also delicious.
I second the bacon trend. It's in everything nowadays.
So true about the pomegranates. They are like the beets of the fruit world. But they are just so good!
I've never tried these but I really want to. They are healthful cookies with banana, coconut, oats and dark chocolate. Yum!
I came back to Calgary a few days ago and I definitely have a long list of foods that I need eat such as:
- Purdy's Dark Chocolate Himalayan Pink Salt Caramels (I've had other salted caramels but nothing compares to these)
- Crave Cupcakes - the Just Chocolate with chocolate cake and chocolate icing
- Harvest Cinnamon Buns - they have little chunks of apple inside and come fresh out of the oven every Sunday morning
- cinnamon bun french toast (I'm starting to notice a theme here)
Not sure if I will actually get to all of them but one can hope!
I am with you all the way when it comes to mushrooms. I even eat them raw. Also can truffle oil be added to the fungus category? Because I am a sucker for that too.
If you want to try a variation on hummus, blend up some edamame beans, frozen beans, tofu, vegetable stock and whatever fresh herbs you like in the food processor. It's also vegan.
I made some crepe lasagna the other night that was pretty good and would definitely feed a crowd. http://nomorestarvingstudents.blogspot.com/2011/12/crepe-lasagna.html
Anything with quinoa also works. Sprouted quinoa, quinoa patties, quinoa pilaf, etc. are all options.
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