I used to take a piece of bread and slather generously Miracle Whip on it, fold it in half and eat it. Yeah, not too proud of that now.
I'd also take the giant marshmallows, the Jet Puffed Ones, and put 1 or 2 on a large plate and microwave them. I'd only eat them after they were cool and crisp and crackly. :) Sort of mimicked the attempts of marshmallow bits in cereal or meringue.
@manda: I agree! Chex AND Life? Bring out the pitchforks.
That list is ludicrous!
Don't you dare even think about talking smack against my delicious, crunchy ball-bearing (as my husband likes to call it) cereal known as Grape Nuts.
The people who made the list seriously have either the best colons ever (half of the list contains Wheaties and oatmeal, as well as all bran...really?) OR they are just really young and have a vendetta against cereal classics.
Also I'm glad the list was transcribed here because the all caps on the original site is a big eyesore.
@missmochi: My husband feels the same way! He prefers chocolate oatmeal cookies.
Myself, I do love oatmeal raisin cookies. I seem to notice people who dislike raisins do so with such a fiery passion. Why all the hate?
The chewy, soft texture of oatmeal cookies can't be beat (well, at least to me) with tender raisins tucked inside. Soaking the oats with a wee bit of water helps to make a super soft cookie.
Thank you for sharing this fantastic video. Definitely trying this out tomorrow. I love the video because I can see what's going on! Also really love that you mention storage and make-ahead tips. So much great information!
Great list! I'd put Lucky Charms in with Dinner Cereals, as well as Rice Krispies (plain). For desert/guilty pleasures I'd add Peanut Butter Cap 'n Crunch. I loved that stuff so much when I was a kid.
One of my favorite cereals to eat period is Oh's.
Also as a meal, I'll admit..I take out 1-2 TB of peanut butter in a bowl, microwave for 30 seconds and add Rice Krispies or some other very plain vehicle like Cheerios and stir to mix and eat.
Torta della Nonna! It's a sweet pastry cake that envelops this light, delicate lemon pastry cream on the inside. It's also topped with pine nuts and dusted with powdered sugar.
I think these are pretty good base but I feel even with the abundance of wonderful herbs they get lost in the mix. Maybe highlight one or two only instead of all three, and cook the garlic ahead of time? The raw garlic I feel overpowers all the other lovely herbs in the chickpea cake.
I love the crisp texture from pan frying these cakes and I think the avocado mash is a must. I added more chopped cilantro and squeezed a bit of lemon into the mix and added salt to taste.
I avoided watching the show based alone on reading this article, but I took the plunge today and sunk into the couch (with a box of tissues and a runny, allergy ridden nose). My butt wasn't going anywhere or doing anything so I figure why not?
I really must be in the minority--I actually enjoy this show. I DO like that the tasting and the plate/food itself is being judged (blindly, which is brilliant I think and adds suspense and also a "DOH" moment when the judges pick their own team mates). On the flipside, I could also see that as a negative.
I do like that the judges have some self-investment in their team and that the "quickfire" equivalent they get to spend some time with their team and help, while the main challenge they are hands off so that the contestants can cook at their own discretion.
I'm not much for the drama or personalities of cooking shows and I prefer that it's more about the food.
I love that a lot of the tension is at the judges table and them arguing about why a dish is better or worse than another.
I'm researching the entire internet on how to temper chocolate. I've just attempted to make chocolate covered fruit, but the cocoa fat has risen to the surface and it's not tempered which is frustrating. I microwaved up to 115 F, cooled down to 82-84 F over an ice water bath, and reheated gently back up (in a warm water bath) to 89-91 F. I'm not sure if it's my method, my thermometer, or that I'm not stirring it enough.
That being said I will try your method! Thank you!
I'm so happy to read that other people use binders and sheet protectors for printed out recipes. :) I have binders: 1 for sweets, 1 for savory/meats and 1 for vegetables/breads/soups. I also have tabs that further subdivide the binders :D
If it's a recipe from a cookbook that's falling apart I will retype it as an .rtf, and include any hand written notes or modifications I've made to the recipe and then print it out.
My ideal dinner when I'm alone sometimes is just a bowl of Lucky Charms.
This looks fantastic! I've bookmarked this recipe and look forward to making it. I love desserts with lemon in them.
Fantastic read, thanks for testing this out and reporting the results. I always love these posts!!
Your review hits the nail on the head. Went to the West Anderson location and it truly is irritating to see a manufactured artificial line to make it look like some place you do want to go to. It was explained to me that customers had to wait outside because they didn't want to crowd the diners, which is nice, but the times before I ate there I'd look at the line, say forget it, then just drive over to Tarka and grab food there instead.
Also fifthing, sixthing and seventhing or whatever it's at the Salted Caramel Shake. Pretty tasty!
Happy Birthday SE! I've been happily reading this site since a few years back!
Chopped chicken liver. It's my favorite thing to eat with a spoon out of the fridge! I also like for a bit of texture spreading it on a watercracker with some cracked black pepper.
Chickpeas, beans, squashes, sweet potatoes and full fat cheeses.
One of my favorite vegetarian vegetarian meals is sweet potato black bean burritos! Topped with heaps of cilantro and and green salsa it's filling and fresh.
Tried to roll homemade pasta dough by hand instead with a rolling pin. I didn't have a pasta roller and thought I could wing it. My laundry list of mistakes:
1) No pasta roller!
2) First time making the pasta dough
3) Invited friends over on impulse while I was making it.
4) Making something for the first time while inviting guests over
Yeesh! My husband made a nice pumpkin filling for supposed raviolis. I couldn't roll the dough thin enough (I even used a stool so I could stand on it and create more pressure to make the dough thinner) so they looked like fat dumplings. Then boiled it but the edges weren't sealed properly so all of the delicious filling oozed out leaving us with bits of tough dough to chew on.
Thankfully they were really close friends of ours so we all shared a good laugh (after I apologized a LOT to them and to my husband and being thoroughly embarassed) and still had a fun evening.
Cadbury mini-eggs rule! Both dark and regular varieties are awesome. My husband is a big fan of the Cadbury Creme Eggs--particularly the orange flavored ones!
So playful and punny (ha ha..I kill myself..)!
Does Torta Della Nonna count? In English it's "Grandmother Cake." A grocery store chain up in the NE, Kings, sold these grandmother cakes that has a soft cakey crust and a thin, delicate lemon custard in the middle.It is covered on top with a thin layer of cake that has pine nuts and almond slivers and dusted with powdered sugar. It's so tasty and light (well, the taste, not the calories)!
Peanut butter on good ol' Saltine crackers! Was my lunch today as I was feeling incredibly lazy.
Seconding Torchy's Tacos and Saccone's for pizza, and adding in Hoboken Pie. My NJ-native husband transplant loves both of them.
Also check out Donut Crown off of Burnet Road: light, airy puffs of dough!
If you head up a bit north be sure to check out Round Rock donuts too!
My husband cooked a meal over the weekend for his family and a few others. I baked bread (the crusty exterior kind!) and served it with the meal. After he sat down and tried the bread, he went, "If the lamb hadn't turned out well I could have made a meal out of this bread."
Very high praise from him since he is very critical about food!
Argh, this is such a rough decision! I want to say Banh Mi...but there is something about leftover lamb sandwiches that edges it over to my favorite.
My father-in-law is from Scotland, and he loves making roasts for dinner whenever we get together, particularly roast leg of lamb, with little slivers of garlic pushed into the meat all over.
It was my first time over after the dinner the following day, and he toasted a bialy and cut thin slices of the leftover roast lamb to make a sandwich. He would heat up the lamb slices with any leftover gravy.
On the bialy he put a thin layer of mayo on one side, and the other Dijon mustard. On the mustard side he put thin slices of the lamb, then topped it with slices of avocado, cucumber and cherry tomatoes, and put the other bialy half on top.
I'm not sure if it is the pleasant/positive experience and memory more so than actual taste that increases my preference, but, leftover lamb sandwiches are definitely my favorite. :)