French Fry Holder For Your Car
You have to admire the brilliance of the people who realized people would buy something like this.
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The Ten Most Recent Comments By apsteph
Essentials: Baked Ziti
I have never made this, but it sounds good. I like recipes where you can just throw together some ingredients and come out with something tasty.
Dinner Tonight: Grape and Feta Salad with Rosemary
Sounds pretty delicious. I have eaten a lot of greek salads and the grape addition sounds like it could be good.
Essentials: Easy Enchiladas
I made this recipe once. It was quite good although I think I used jarred enchilada sauce, which is probably not as good. But still a good recipe, and pretty easy from what I recall.
Intercollegiate Meat Judging: Determining the Meat Experts of the Future
This is awesome. Thanks for the information.
They're Ba-ack! 'Top Chef' Gets Windy
This season looks like it will be good. The talent level appears to be high as the judges liked most of the dishes (although maybe that's because they were making "normal" food). Anyway, I am looking forward to it. And Richard at this point seems like the person to beat.
Dinner Tonight: Asian-Flavored Roasted Cabbage
I want to make it just to see what it looks like.
Dinner Tonight: Pisto Manchego (Spanish Ratatouille)
That looks delicious, and relatively easy too. I just have to buy lots of vegetables. It also looks like a good dish, or guideline recipe, for getting rid of any extra vegetables at the end of the week.
David Lebovitz's Candied Bacon Ice Cream
I don't know what to make of that. My girlfriend does have an ice cream maker though, so I think I may have to try it.
Dinner Tonight: Bok Choy with Ginger and Garlic
That recipe looks delicious. How much does bok choy cost normally?
Responses to Comments by apsteph
Dinner Tonight: Grape and Feta Salad with Rosemary
"Sigh: feta could never be feted enough, in my opinion (unless it lasted long enough to become fetid..."
When it DOES become fetid...damn. I had some fancy feta that I left too long in the fridge with a slight opening in the cover that allowed some sort of rot to set in. It left a pleasantly pink covering on the cheese, but it had a truly horrid stink. I made the mistake of touching it; multiple handwashings became necessary...one just didn't cut it.
Sounds like a tasty salad, though!
Essentials: Baked Ziti
@chiff - I'd like to try the uncooked ziti method but I have no idea how much sauce would be "ample" - can you give a little more detail?
@jerzee - are you saying that adding an egg to the ricotta keeps it from being too watery? I've seen that combo in some recipes for eggplant rollatini but didn't know the reason.
My meatless ziti recipe calls for 1 pound ziti, cooked as Bittman describes, mixed with a container (1 lb) of cottage cheese, 1 jar (28-oz) Marinara sauce, and topped with 2 cups of shredded mozzarella.
They're Ba-ack! 'Top Chef' Gets Windy
themangolassie, thanks for clearing that up. i was wondering about this, upon my viewing of the first top chef episode. but indeed, upon doublechecking this with a chowhound search and some extensive reading. it is the general consensus that the original uno's location is pretty highly regarded as both tasty and classic in the typical foodie chicagoan opinion. i'm glad to understand this now.
Essentials: Easy Enchiladas
One of my favorite breakfast fillings: Guacamole, scrambled eggs, black beans & jack cheese.
Who Really Fathered the Everything Bagel?
Warm from the bakery in the Rockaways. Second that thought. Some years ago, I reluctantly added the everything bagel to my list of REAL bagels - plain, onion, poppy, salt, garlic. Cinammon-raisin, cheese? Why not just go to DunkinStarbucksAuBon Pain for a bagel? Now, let's find out who "invented" the black and white bagel. Maybe, it was the poster who worked at Carvel.
Who Really Fathered the Everything Bagel?
CapeCodBob:
Haven't seen egg bagels in years - and bialys seem to have disappeared from most bagel shops as well.
You should know that bialys and bagels are made from different flours. And the onions in the center are usually caramelized - not toasted like on bagels.
As far as I know, the only purveyor of quality bialys these days is Kossars on the lower east side....
And has everyone forgotten pletzels and onion boards? Oy, such aches I have for those on a Saturday night....
They're Ba-ack! 'Top Chef' Gets Windy
A quick defense of Pizzeria Uno: Unlike the locations of the chain across the country, the original Chicago location is still producing excellent pizza. I prefer it to Lou Malnati's, Giordano's and Gino's East. Unfortunately, the miserable fare served at the other locations— along with that McFunster vibe— have given Uno's a bad name.
Who Really Fathered the Everything Bagel?
I don't care who "invented" it, I just thank them every time I order one! Toasted with veggie cream cheese, please!
Who Really Fathered the Everything Bagel?
Hey, easy on the onion bagels. Before the Everything Bagel those were my favorites. Plus, the onions used in the center of bialy (moist) are quite a bit different than those thicker, crunchier type onion seeds used on the bagel.
My favorite bagel sandwich: Toasted Everything Bagel, on one half cream cheese and salty lox, on other half butter and American cheese.
As far as controversy. I believe it's over. What's in a name? When it comes to the Everything Bagel, I believe everything.
Who Really Fathered the Everything Bagel?
I will allow cinnamon-raisin bagels to exist alongside plain, poppy and sesame. If you want an onion bagel get a bialy.
Have egg bagels vanished?
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