Though I'm now a laugh-in-the-face-of-paychecks freelancer, I used to regularly "desk dine" with my breakfast when I worked in an office. When it comes to breakfast, I'm less likely to go the egg or oatmeal route, instead opting for a well-made bowl of leftover pho, some miso, a bunch of marinated veggies or even last night's dinner. My co-workers thought this was deeply strange.
Does anybody else regularly walk this so-called strange path? What's your weapon of choice at breakfast?
OK, I admit it. My post-holiday bank account is hurting. In fact, it's not even speaking to me after what I put it through. In short, it's looking like an extremely lean January.
I've got a basic repertoire of cheaper-to-eat dishes, but I'm looking to expand it. We do eat meat, but eat veggie quite a lot as well. Basically, I'm all ears, Serious Eaters. Help!
I've found uses for all of my turkey day leftovers... except for the stuffing. Other than eating it straight, does anyone have any clever ways to re-purpose stuffing?
Mine's a nice cornbread stuffing. Help!
I admit it. I'm a Breaking Bad addict. The last episode tonight is hurting my heart like a bad boyfriend. However, a girl's gotta eat.
I'm making Los Pollos Hermanos style spicy, crispy chicken with fries and coleslaw. For dessert, there will be bright blue rock candy. What are you all making?
I can almost taste the meth...
OK, Serious Eaters... I'm going to a party and I want to take some easy appetizers. Must be ok for an audience of ages 10-70. Peanut allergies abound and there's probably limited oven space.
The only other wrinkle is there are a lot of fish haters in the audience (I know... horrifying) so steer clear of that. Anybody have some excellent ideas?
When it comes to chili, I am totally incapable of making less than enough to feed a small army. I have no idea why this is.
Of course, I freeze several bags for the future, but I still have some leftover and I'm looking for some creative ideas on how to use it up (other than just eating it as is). This is a lovely, chunky chipotle steak chili, if that matters.
OK, gang -- blow my mind.
Hey all -- I've got a friend who's looking for fine dining restaurants in either Austin or San Antonio, TX. He's thinking a Euro/French direction, but open to suggestions. What say you, all-knowing foodies?
My dad says his grandmother used to use leftover mashed potato to make the most delicious pancakes. Apparently she would fry them and they'd be crispy on the outside and soft in the middle. I've had no luck replicating these. Anyone have any bright ideas on how to achieve this? Mine mostly fall apart and turn into a giant mess.
Admit it. Every once in awhile, you have to give in to your darkest, fast-food desires. You know it's wrong, but you can't help yourself. For me, it's the Taco Bell Meximelt. I know it's crap, but I cannot stay away. What's yours?
I am on a quest. My husband loves Thai jungle curry. Although he won't admit it, there is a possibility he might love it more than me. That's fair -- it's delicious. I'd like to make this from scratch and I've got an amazing market near me full of fresh Thai ingredients... so who here has the best authentic recipe?
Please be aware that my husband is something of an extreme chili masochist, so extra points will be awarded for making it "Thai hot."
Thanks in advance for any advice!
Headed out to a lovely British owned pub in town the other day, as I had heard they had a full fry-up on their menu. For the uninitiated, this essentially means a meat-feast of artery-clogging wonder (including bacon, sausage, black and/or white pudding), grilled mushrooms, fried eggs, beans and toast. Hell, if you're in some parts of the UK, they throw a fried slice of bread on top. It's a glorious thing. I zeroed in on the black pudding, as I'm a huge fan and it's so hard to get here in the USA.
While the breakfast was just strictly OK, the black pudding turned out to be more of a morcilla than the oaty, bloody goodness of a black pudding. Now, I'm never opposed to pork blood of any variety, but this was undercooked morcilla, which frankly has the consistency of meat play-doh.
Not wanting to give up hope, I've brought this home and I intend to grill the hell out of it. What I'm wondering is does anyone have any tips for getting morcilla nice and crispy? Should I cut it small? Slice it? I've never really cooked with it before. Help!
What are you chowing down on tonight? Got any top tips? Tonight, I'm throwing down roasted salmon, potato rosti and a fresh spinach salad.
As there's recently been a discussion on what's appropriate to tip your pizza delivery guy, it got me to thinking about how people handle tipping when the service is genuinely bad.
I've worked in restaurants (both on the line, in management and also as a server/bartender) so I tend to be a bit sensitive towards my hard-working brethren. There have only been a few times where I felt forced to live a small tip due to genuninely bad service, but I always made sure the server knew why or involved a manager.
So, do you have a policy for dealing with this? Have you ever left nothing as a tip?
I'm normally a skin-on, bone in thigh girl when it comes to chicken. I just find them better to cook and jucier and more delicious to eat. My better half brought home some boneless, skinless chicken breasts because they were on sale. I find they just generally turn out so dry and not very tasty -- what recipe would change my mind?
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