had maple-flavored whiskey served to me on the rocks on an Air Canada flight. Not bad, but it's a one drink drink
T'was at Covent Garden in London in the Fifties that I first discovered this versatile, hearty and tasty dish; there called Jacket Potatoes.
Grew up on this dish always made made with chipped beef, plus pimentos and peas for color as well as flavor.
Korean War era army made it with hamburger which was fairly dreadful and from whence I've always assumed the sobriquet SOS came.
It's French (bien sur!). Called steak hache oeuf a cheval (thereby reminding us that nos amis francais eat horsemeat. (with apologies to Marianne for absent accent marks)
If you get to north side mid-cape try The Old Yarmouth Inn in Yarmouth Port. Upscale but not pricey for pizza and you can take out.
I have always thought -- and now validated by all the comments -- that cilantro is a classic example of acquired taste. I too started off hating it and now find it indispensable when called for.
Tried it for St. Patrick's dinner. DY-NO-MITE! That sprinkling on top I asked about above turns out to have been cocoa.
What is that sprinkled on top?
Not sure it gets better, but in my experience it doesn't deteriorate. Freezing bread to stretch its life is the best thing since, well since...sliced bread. But don't slice before freezing.
I make pepper jam with jalapeno peppers. Gets raves.
Fusion secret: pick up a pork carnitas at Trader Joe's and shred.
"The Cafe Des Artistes Cookbook" by owner George Lang. Clarkson N. Potter, Inc., Pub., 1984. (If you're a collector, I happen to have a 1st Edition)
"Luchow's German Cookbook" by owner Leonard Jan Mitchell, illus. by Ludwig Bemmelmans. Doubleday, 1952.
And of course, absc17's choice, "Molly O'Neil's New York Cookbook", with the caution that some of the recipes, while famous, are not necessarily great.
Dinner in the bistro where I popped the question a half century ago.
Maybe some Mexican oregano, achiote paste or a nicely decorated handmade terra cotta chiquihuite
I could not have done without my "Madhur Jaffrey's Indian Cooking" (BBC Publications) for the past quarter-century. It's got all the basics (techniques, terminology, etc.) plus enough recipes to satisfy any but the most rabid Indophyllic appetite.
Have not tried this particular recipe, but if you're looking for a soupy meal in a bowl (not unlike Irish Stew)it's hard to beat Scotch Broth. Incidentally I can get inexpensive bone-in stewing lamb at my local Stop & Shop.
Thanks to all. A knife it is...henceforth. I probably should not at my age have been seduced by a uni-tasker, but a touch of arthritis in my hands has made juggling a slippery mango pit more of a chore than previously. Maybe I'll try rubber gloves.
Interesting to me because I had always wondered why, when my hotel-model, one-cup coffee maker shuts off, it emits a puff of steam. Mystery solved.
The shallot answer was right on, while other milder substitutes are scallions, spring onions or leeks. Also reconstituted dried onion flakes. What you can do when you have no control over the dish is indeed a predicament.
Harder to come up with something NOT to put it on! Maybe cornflakes.
Wrapped around seared sea scallops.
Must confess that I have not gone thru all 315 comments to check if I'm being redundant, but chez moi we called it a spit-in-the-eye.
I add about half a cup of milk and about 3/4 cup of panko to two pounds of 80% lean meat to get juicy burgers.
Anyone know of a simple mango splitter that actually works? Bought an Oxo which on the very first try encountered a pit millimeters larger that the device's aperture which should, but doesn't, spread to accommodate. Mashed the entire bottom of the mango trying to exert enough pressure to get the slicer through the fruit.
Am an amateur trying to make tortillas with Maseca Masa. Am following directions on pkg PRECISELY but no luck. Will neither rise nor take on little brown spots one expects to see. Results look like pancakes made without a leavener. Is it possible that the marking on top of the package -- a series of numbers including 2 1 11 is a sell-by date and the mix is in fact out of date (like old baking powder)?
Thinking of adding slices of red radish and carrot to yr sweet daikon pickle recipe for color. Any chemistry reason not to? How about an arbol chile in each jar to spice things up a bit? Opinions, pls.
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Echoing Birdseye in the foil pkg. Also, their creamed version is VG.