Mayonnaise? Yup. Once the French Toast is covered with real butter and syrup (Grade B maple), add a plop of mayonnaise on the side for dipping. I know….sounds awful, yuck, yuck. But try it. It took me a long time to take someone’s advice on this and the mayo really goes well with French Toast. Both made of eggs – Just give it a try.
Question - Does"American Cheese" mean processed american, mild cheddar, or something else? Thanks.
Unfortunately, the world is full of whiskeyboys.........
Several years ago we were invited to Thanksgiving dinner at a friend's home. We had a wonderful meal of whole lobster, clarified butter, perfectly prepared green beans and scalloped potatoes. As good as the meal was, it was not in anyway a Thanksgiving dinner - no turkey, stuffing, cranberry sauce, etc. For Thanksgiving, given my choice, I'd rather have overcooked turkey, boxed stuffing and canned cranberry sauce than the very best meal of any thing else.
I like junk food, fat, salt, sugar and chemicals - but the snickerdoodles are just plain awful. For the first time I threw out most of a package of mass-produced cookies.
Golly Gee Wilikers. Just in time for the campaign season. Whoda thunk.
We mix and match and put in whatever appeals to us at the time including but not limited to: Greens, cauliflower, broccoli, carrots, onions, croutons, three or four kinds of cheese, dried cranberries, olives, pickle slices, apple slices, ham, turkey, etc. and a good vinaigrette - throw it in and if you don't like it leave it out next time. Goes perfectly with a good bread like rosemary with olive oil and sea salt (thank you, Wegmans).
Don't you just hate it when guests pop in and you're all out of tuna steaks!!!
Grade A is less mapley. Grade B is more mapley. More is better.
I have always loved maple syrup but didn't realize how much until I happened on Grade B. Grade B is somewhat hard to find as I suppose most people simply assume an A is better than a B (tip of the hat to klokanek).
"The Premium Crispy Chicken Classic Sandwich, though it comes with the same chicken, has a strangely sweet bun that doesn't jive with what should be a salty delight."
Sorry but one of my pet peeves: it is "jibe", not "jive".
To jackgib who wrote:
"I don't know why, but every so often, when I am stressed out, I go for a sandwich of white bread, TONS of yellow mustard, and american cheese. It has got to be the most awful sandwich, but it is sooooo good when I am stressed."
You are not alone. One of my likes also but with a bit less mustard. And.....
As I wrote several weeks ago in an unrelated post: "Years ago in a top food magazine well-known chefs were asked about their guilty pleasures - one chef revealed that sometimes she just had to have a sandwich made with white, mushy sandwich bread, a slice or two of processed american cheese and yellow mustard."
Heat 1 can Campbell's tomato soup with 1/2 can milk and stir in 5 or 6 sliced of processed American cheese slices (please, no real cheddar); serve either over or under saltines. My grandmother called it "Red Devil".
French toast with (lots of real) butter and maple syrup with a side of Hellman's mayonnaise for dipping.
The Food Network is doing with cooking what MTV did with music - less and less of it and more contests, reality type shows, and (pardon the language) crap. I don't care what a diner in Omaha or a restaurant in New Orleans has on its menu or how many cooks it takes to spoil the broth. Bring back Sarah Moulton and David Rosengarten. Ban Mr. Bam and The Iron Chef.
I have no problem with the "flavorless lettuce masked by essentially a dressing of pure fat" camp as long as that camp doesn't act somehow superior - joyyy does not so act and scatteredsong clearly did. Why is a food that another person likes more "foodie" than a food I like? Years ago in a top food magazine well-known chefs were asked about their guilty pleasures - one chef revealed that sometimes she just had to have a sandwich made with white, mushy sandwich bread, a slice or two of processed american cheese and yellow mustard. In another article a top chef bemoaned the fact that he was seldom asked to someone's home for dinner as they were afraid that their cooking would not meet his standards - he said that he works with fancier foods all the time and that he'd be thrilled to just be invited over for meatloaf. I remember thinking that those chef's had the right idea.
Sometimes I want iceberg, sometimes romaine, sometimes those whimpy greens and sometimes I (gasp) mix them. Scatteredsong ("I guess some folks simply must have their nostalgia factor filled.") appears to be one of those foodies who likes to feel important by looking down on those common folk who don't agree with her ideas concerning food.
Where's the lamb?
You state: "The Kiwi Burger. Here, the beef is swapped out for lamb...".
When I link to Foster Burger's menu it states: "The Kiwi Burger - All natural, hormone free ground beef, pickled beet, farm egg, mayo, lettuce, house-made pickles, onion and Medium Vintage cheddar, on a brioche bun."
What am I missing?
Doug/NY hasn't favorited a post yet.