As our British cousins say about measuring water, "a pint's a pound the world 'round.
"...add pork and cook for 36 hours"
Too cool an oven. Needs to be 425-degrees for 25minutes for 1-inch chunks.
Most versatile knife in my collection is a high-quality, wooden-handled boning knife that I bought in a restaurant supply store 25 years ago.
Doesn't anyone moderate this column for language and repulsive references?
I make a pancake the size of a 10" skillet. After turning, spread it with grape jelly, roll it up and lightly sprinkle it with sugar. Kid pleaser!
It looks like there're more veggies on that salad than corn, red pepper a fennel, yes?
I'm a regular drinker of soju on the rocks with a twist of lemon peel as a cocktail or as a meal accompaniment in place of white wine or sake. For an everyday soju, I'd recommend the Korean brand, Jinro, @ about $15 for a 1.75ml bottle.
I thought they'd stopped making original flavor Doritos; haven't found them in my Stop&Shop for years. I guess that here on Cape Cod when people want "plain" they go for tortilla chips.
Bake a crustless veggie quiche
Start going to tag sales. You'll find all the iron pans you want ...cheap; and some are even well-seasoned
Buy whatever upscale boneless beef on sale that day/week at your butcher's and have him half freeze it and then slice it at the end of his day on his deli meat slicing machine. You gotta come back in the morning.
Echoing Birdseye in the foil pkg. Also, their creamed version is VG.
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.
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