Grilled top sirloin (med-rare), baked potatoes, sweet corn. Nothing at all fancy, but done well - of course.
Asparagus, roasted potatoes w/garlic and rosemary. I'd also serve some sautéed mushrooms (morel, chanterelle).
I'd love to have a burger bash where I supply the meat and buns and the guests bring the fixin's for their super-special burgers for everyone to try. Have plenty of coleslaw, watermelon and ears of corn. I'd also use the side burner as a fry station for some fresh frites.
A couple bottles of Buckfast and a packet of Monster Munch.
My biggest peeve is hearing "no - we serve all our burgers medium-well."
It just shows that the establishment:
1- Uses subpar meats and other ingredients
2 - Has inexperienced and/or incompetent preparers (I won't use the words "chefs" and "cooks" here as not to offend the real professionals.)
3 - Operates a kitchen where proper food handling/storage is clearly an issue.
Cape Cod Chips still miles ahead of those you tested.
I can remember a time when I was a kid living overseas in the UK (early 80's) and a co-worker of my father used to host "jungle lunches" - which was a buffet of sorts that was filled with eye-watering hot dishes from India, Indonesia and Thailand and all families were able to attend (but it was really an excuse for the men to drink beer - who can blame them). I can remember graciously turning down the Shepard's Pie and instead going bite for bite with the adults on some screaming-hot vindaloo, amazing our British hosts. I was blessed to have a mom & dad that exposed both my younger brother and myself to restaurants and to rather diverse cuisines in cities like Pittsburgh and Houston. And as a dad now, I do have a problem with "kid" food - I'd much rather give kids a shot at trying the new, the unfamiliar and (with the exception of booze in food) "adult" tastes. I think that as a cooking/food enthusiast, you'd get a kick out of kids enjoying a piece of smoked salmon instead of a chicken finger - right???
Dang.... that looks good. And $5.99 a pound? I'm tempted to move down there just for that!
I gave up on making my own hot sauces for 2 reasons:
1 - I had to evacuate my house the last time I made my citrus-ginger-habanero explosion.
2 - I discovered Siracha. I cannot compete with Siracha.
I'd say $150 at the least. It's not like it's 100 of the same cookie - you're making 3 separate batches of cookies.
That MSG idea is interesting.
I don't think it's all that hard - bake a batch of sugarcookies or shortbread and then top with either a chocolate frosting or ganache (simple). I'd lean more towards a shortbread with a ganache personally.
Thanks - I hit up the Pezey's in the Strip often.
Thanks a bunch!
Captain Obvious agrees with Annie - remove some of the onions.
I usually make a pot of curry in some form or something with lots of sausage.
Duck empenadas with some sort of sweet/sour jam.
I second the ham salad. When I was a kid, the Cuisinart was coming into its own in suburban kitchens - my mom made a mean ham salad. I remember ham salad sandwiches on toasted Pepperidge Farm white as a kid. And don't forget Ham Loaf too.
I'd love it with Brussels Sprouts and fed to me by Elizabeth Hurley.
Not really. If you just ate bread all day, then that's weird. If you had a good pastrami or a homemade chicken salad as a part of the bread experience, then that's not weird.
That's bonkers - yet I am intrigued...
With the exception of Airheads - that's a spot on list. Add Butterfingers or Fifth Avenue in place of the airheads.
With the exception of Airheads - that's a spot on list. Add Butterfingers or Fifth Avenue in place of the airheads.
"... The pie will keep in the fridge for one day." I don't believe that for a minute - that will keep in the fridge for longer than that. Whether it "lasts" for a day is doubtful. I would destroy that thing in a day by myself (I might serve a part of it to my family) - gimmee a couple of coffees and a fork and let me have at it.
As a lover of good food (and some of the not-so-good-for-you foods as well) - I have always been a gourmand, but a certain pressing/critical medical condition has forced me into a low-sodium diet. If you could share your thoughts/ideas as to how to make a low-sodium diet more palatable, please let me know.
As a lover of good food (and some of the not-so-good-for-you foods as well) - I have always been a gourmand, but a certain pressing/critical medical condition has forced me into a low-sodium diet. If you could share your thoughts/ideas as to how to make a low-sodium diet more palatable, please let me know.
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You can cook anything if you just pay attention and BE CAREFUL. That chicken recipe listed above is a great place to start. A little overdramatic perhaps?