This is featured at every McDonald's drive-thru and I'm not quite sure what it means. Do they do a quarter-pounder for a whopper deal? What about the breakfast sandwiches!? And free stuff. I know there are supermarkets and other joints that have the same deal, and I'm wondering if any of you all have taken advantage of these offers and how it turned out. I eat McDs about twice a month, kids meal style (don't judge!), and can always use a few extra bucks. How do you work the deal?
My boyfriend has been advised to lose at least twenty pounds in the next 3 months in order to be a good candidate for ankle replacement surgery he very much needs. It's important we take it seriously as failure of surgery could result in amputation( WRAnh WRAah says Debbie Downer). He is a big guy so there is some leeway with calories (I'm thinking starting with 2000/day). I am the main "chef" of the house and while we don't have tons of funds I do have a lot of time I can devote to preparation and cooking. I have a crock pot, oven, stove, NuWave, microwave, and good kitchen tools.
There are some great ideas on this site already. I love the suggestions this community provides. I'm thinking marinades, vegetable recipes, soups, low-calorie homemade salad dressing, healthy sweet treats, anything really will be useful. Insights and inspiration on how to go about tasty and satisfying weight loss will warm my cockles. Thanks SE folks. :0)
I would like to understand more about the stumbleupon affiliation.
What spins in your head and the edges of your tongue, something that's just on the tip of your nose.
That kind of thing!
For me it's Utz potato chips and Utz sour cream and onion dip, though now they unfortunately just sell "onion dip" in my area.
There's also really good sushi and very good steak and all kind off things, not to mention booze. What brings you back, like a serious addiction.
Preparation and serving suggestions? I'd like to recreate the great beverage I had at a great party.
I was in Rehoboth, Delaware for 6 days and wad thrilled to have had rabbit, with the breast nicely sliced and the leg confit...ed. It was awesome and tender and chickeny but with a very mild gameiness. I live on the Eastern Shore of Maryland, near DE and NJ, and would love to bring a rabbit dish to Thanksgiving dinner (my family takes their food very seriously). Any suggestions for procuring and preparing a nice rabbit dish?
Where is fancy bread; in the heart or in the head?
Where is fancy bread; in the heart or in the head?
I'm impressed by the feats of eating gusto that contributors to Serious Eats deliver to us for our entertainment, glee, and salivatory appreciation. Granted you all look pretty, pretty, pretty young, and I'm sure you fast or eat light for a while before your major eats experiences, and maybe after (I do that on Thanksgiving... just a few grapes in the morning to get my stomach going, cause I'm GONNA nosh.). While it ain't perfect SE fodder, and I suppose it's a personal question but here goes, how do you keep fit while eating the good stuff?
I'd just like to know whom to friend. Thanks in advance.
We ain't above occasionally getting some food from the local Cecil County, Maryland free food place. In fact, sometimes (a few times a year) we need it. We work home and house repair, construction, painting, stump removal, do it all.
Enough with the explaining, I got 5 frozen pig ears. The inquiring eater in me would like to try them, despite the fact that they are obviously the ears of pigs. Does anyone have a satisfactory way to prepare these suckers? Otherwise, they's chum.
The man and I bought an enormous pork roast, for two people. It turned out very flavorful and juicy, however, I don't really want to eat sliced cold pork only for the next few days. I'd appreciate any suggestions for using the cooked roast. Thanks in advance :0)
Over time one gets to know a lot of people and the way they eat. Sometimes it's weird. Personally, I mix stuff together, and plan out the meal so I don't end up with, say, a bite of turkey sans dressing and cranberry. I had a friend in college who ate one dish at a time, then rotated her plate for the next, and so on until it was done. You all are food-lovers, I assume, and have a sense of humor, as I've observed, so: I'm curious what techniques you, or someone you know, use to go about dining. :oD
Okay, I love tuna from a can (in water, albacore, usually). However I'm getting tired of my same old tuna salad, which is olive oil mayo, black pepper, cayenne, onion, and sometimes sweet relish. If you have a way to use the canned tuna, please share, I'm curious about casseroles, sandwiches, salads, fried stuff, whatever you know.
Thanks in advance and so glad to have this site!
Well, I bought a NuWave Oven after heating up the apartment a few times too many times with the stove this summer. It seemed weird but I've had good success cooking chicken breasts to use in casseroles and tacos, and it does cook frozen stuff better than a microwave (fish sticks :P). I'm wondering if anyone has used this type of oven before and if there are any more advanced recipes you'd suggest. The product information suggests the NuWave can do anything from baking to dehydrating to air frying, but I'm skeptical. Incidentally, I would recommend the product for the limited purposes I've used it for so far. Thanks in advance!
School lunch can be an evocative touch point. For example: Having to chuff down the Salisbury steak cause I wasn't allowed to toss it. But *sniff* Taco Day, and Turkey Dinner day, the dependable scent of sour, gummy pizza and a smile from a lunch lady if you looked for one.
There was a time, too, when a Junior in a black leather jacket careened over two folding tables to tackle a romantic rival - clash of tray against Formica. Big deal for my small school. Mac n' Cheese tasted vital that day.
What do you remember when you close your eyes and imagine your school cafeteria?
I didn't know how to cook a hamburger until I began reading Serious Eats. Not just AHT, but the Food Lab, and I also credit the overall fun yet sincerely instructive tone of the site. So tonight I had a chance to shine for the neighborhood. The bfs were in charge, but the grill wasn't lighting (damp charcoal-yucky) then the electric grill was missing a cord. There were 12 hungry neighbors, and me and the man, and I was able to confidently take orders on burger temp (ok, big or little, pink or not were the options, but still!) and turned out four at a time with a good sear, while carmelizing home grown onions, offering options for american or cheddar, and simultaneously creating a big cutting board full of little additions like LTO, then the usual ketchup, mayo, mustard, pickles. I grilled the potato rolls, too. It was a hit, and while I took all the credit, I was riding on a wave of burger and hospitality inspiration from SE people. I wanted to share that. You all got some good SE inspired wins, too?
I had a really fun reaction to my query about Game of Thrones, so I'm going out on a limb to see if there are A}fans of Leonard Cohen and B}recipes inspired by his writing(s). Thank you all for indulging me.
If it's MadMen it's 60s vintage recipes, so what is Game of Thrones?
It's said these past few years have been good for Maryland blue crabs. From the few fishing towns around (Saint Michaels, Crisfield) it looks to be so. That deserves a round of applause and drinks, because those things are one of the best foods you can find. About this time of year I like to celebrate the season with the first (sometimes only) soft crab of the year. I'm always so happy, then a little weirded out, then happy, but from then on I order: crab soup of both makes, crab cakes, and steamed crabs. I spend the late summer making crabcakes, and the late summer/fall eating steamed crabs. Like many families who propagated eating crabs, I have a recipe from 4 generations for my favorite crabcake technique.
I'm a new member to Serious Eats and just asked my sweet boy (he's 58, I'm 28 and boy do I want to impress) what kind of food he'd like to know about and he said "Ask them about fish soup!" (He is hard of hearing.) Despite being near the Chesapeake Bay I have no fish soup experience but some crab/clam soup skills. I could use some ideas :0)
Serious Eats just posted a great thing about cheese salsa and brought up ROTEL tomatoes and chilis. I have a cousin from MO. (I can't spell the state that's why I used the abbreviation.), and she makes a ROTEL casserole that is to die for. I've heard of a million different versions of it, so I was wondering if there were any suggestions for good ROTEL casserole?
This is a four ingredient, ten minute, better-than-homemade-sweet-potato-pie dessert. Could you ask for anything more out of a recipe?
Those adhering to the eight buck budget can't necessarily afford the inflated air fare that turkey day travelers must endure in order to enjoy a table filled with family, and topped with a very big, very expensive bird. For these fellow quarter-lifers, or for those too lazy to brine and bake a whole bird, here is an everyday poultry solution: turkey piccata.
One of my favorite meals these days is a whole chicken roasted on top of potatoes. The chicken is flavorful with garlic, olive oil, and herbs. The potatoes are perhaps even better: they get seasoned with the chicken's juices, plus more olive oil and more herbs. But easy as it may be, roasting a whole chicken isn't that cheap, and it takes a while. So I've been experimenting with roasting chicken thighs and legs, and adding flavor even during a shorter cooking time.
After spending the holiday cooking, a quick thrown-together meal like this simple tamale pie can be just the thing to ease you back into the impending work week. A box of cornbread mix and a can of Rotel tomatoes transform those last bits of turkey into a quick delicious dinner.
When it comes to frying chicken nobody—and I mean nobody—does it better than the Koreans. My apologies to all you Southerners. Korean fried chicken (or KFC as those in the know call it) differs vastly from American-style fried chicken. Rather than the craggly, crusty, significant coating you'd get on say, a Chick-Fil-A sandwich or a Popeye's drumstick, you get an eggshell-thin, ultra-crisp crust around a drippingly juicy interior. The end goal is clear, but the road to get there required a bit of bushwhacking.
"Je ne suis pas un membre de la 'class de business,'" I tried to explain to the nice flight attendant offering me a glass of champagne. Heck, I don't even believe in the class system. Yet here she was, insisting that this cushy thing with the private TV and more adjustable cushions than that massage chair at The Sharper Image was my proper place aboard the flight. "Mais oui, mon-fine-sieur," she may well have said, "bien sur this is your seat. May I offer you some cheese?"
Oh fine, if you insist. I'm a sucker for cheese. Thus began the best airplane meal I've ever had.
I had breakfast flings with everything from strawberry frosted Pop Tarts to Honey Bunches of Oats, but the dish I always came back to was Quaker Oats Instant Apple Cinnamon Oatmeal. This is partly because my father continued to buy boxes of this oatmeal week after week—I believe it's on perma-sale at the Shop Rite in Hackensack, NJ in case anyone is interested. Someone had to eat all that oatmeal, and that someone was me.
The secret to our Chicken Tikka Masala is a salty yogurt-based mariade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving.