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HungryLizzie

Open Thread: What's One Food You Wish You Liked?

Try as I might, I hate scallops. I find them slimy and cloyingly sweet, regardless of how perfectly cooked they may be. And they're on EVERY high end restaurant menu! I also hate cantaloupes, which is troublesome when fruit salads come along. And I HATE HATE HATE raisins, as do many people I know; that doesn't stop cereal manufacturers, trail mix brands, and cookie bakers from throwing them in willy-nilly! It would be so convenient to like all these things.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

I put it on fried rice with fried eggs on top - BEST HANGOVER CURE EVER!!!

Cook the Book: 'Mac and Cheese'

Best ever: the mac n cheese at Weaver D's in Athens, GA. Pure Southern perfection.

Staff Picks: What Do You Eat When Nobody's Looking?

@jd7979, I eat chunks right off the parmegiano block, too! Quite the expensive nibble...

My #1 guiltiest pleasure is: rolling up a slice of Boar's Head deli ham and dipping it right into the jar of mayo and eating it. Even better if I have sliced cheese around, too. I also grew up eating baked beans mixed with cottage cheese (don't knock it till you try it).

I will also eat about a half a jar of green olives when I come home drunk. *classy*

The Best Chicken Tikka Masala

Oh also, meant to say, in response to @littlestcabbage getting understandably frustrating with grating garlic and ginger, I just guesstimated the amount of ginger and put large chunks of peeled ginger as well as garlic cloves in my food processor and cut them down to size that way. I hate hate hate grating garlic--grating anything, really, so the processor is a good alternative.

The Best Chicken Tikka Masala

I just got finished eating this. Well, I'm still technically eating it if you count the fact that I keep scooping up the leftovers from the serving platter...
I used less chicken than was called for because I didn't want a TON of leftovers. I used two large boneless skinless chicken breast halves and two bone in legs. The chicken breasts were quite tender and didn't dry out, actually. Next time I might make it with just those since they're so darn easy to find (I'm a Brooklynite who doesn't have access to beaucoup grocery stores with large stays of chicken parts). I did try and toast the pre-ground spices, but who knows if that took away flavor or not. I thought it came out absolutely delicious. Next time, I'm inviting people over, because My boyfriend and I are not responsible enough to be left alone with an entire pot of this stuff.

I wish to be the boss of the office microwave.

They banned nuking fish in our office microwave (via a passive-aggressive note), and, even as someone who would never microwave fish, let alone at work, my this-is-a-free-country American sensibilities were a bit scorched.

It's a slippery slope; if the office manager personally dislikes the smell of Korean food, or of curries, or really any food with a strong scent, where does my culinary freedom end and your reign of olfactory sensitivity begin? Should we ban the reheating of ANY foods that emit smells which MAY offend someone? All aromas will eventually meet with a human who dislikes them.

The only thing I smell around topic of office microwave restraints is a whiff of fascism. I say, microwave freedom for one and all!

Olive Garden

My brother is a longtime restaurant manager, in both mid-priced and more upscale restaurants, and working in advertising I've done my fair share of radio spots for casual dining chains (I've also waitressed in a few). The sad truth is that the vast majority of nationwide chain restaurants make (actually create from scratch, in-house) shockingly little of what they serve.

I worked in a tex-mex chain whose chicken enchilada and burrito filling came pre-mixed in a tomato sauce in a plastic bag. That bag was simply emptied into a warmer and served. Chains make their money by turning tables - get the customers in and out so the next ones can come in, so there's no motivation to create food lovingly (that takes time). The goal is to get something on the plate quickly and hope it's at least slightly better than what the average home cook (who's generally making casseroles from cans of Campbell's soup) can make at home. No need to try OG - it'll just fill you with disappointment.

Cakespy: Funfetti Pancakes

Saw this and became instantly obsessed. Cooked it at home tonight to incredible results. Thank you for this deliciously morbid twisting of Funfetti. Only in America.

DiGiorno's Frozen Pizza and Cookies

I literally LOLed when I saw this. My favorite is the creative spelling of "Wings." I wish they would've spelled "Cookies" equally as inventively.

Sexy Kitchen Confessions....

Total Chef! My whole plan to get my boyfriend to marry me is to cook such amazing food so consistently so as to render him unable to cook for himself ever again, and thus be forced to make me his forever! Luckily, he doesn't visit SE, so he'll be none the wiser to my fail-proof plan!

Calling all penny-pinchers!

One of my favorite cheap dinners (now as well as in college) was BFD: breakfast for dinner! Pancakes and scrambled eggs are cheap and fun. You can add a lot of stuff to eggs, too, like veggies and whatnot - basically make a scramble and scoop it up with toast. Agree with other posters about using what you have, although I'll also say that polenta is cheap - just buy bulk cornmeal, put it in boiling water, and use that as a base for sauteed veggies or chicken drumsticks. Good luck!

Best place in NYC to buy a COOKED turkey for Turkey Day?

I've heard that the Whole Foods prepared turkeys are good!

Soggy Sweet Potato Fries

I recently made sweet potato fries at home (traditional double-deep-fry method), and they never got crisp! I have made regular French fries before that came out great. Any tips on how to get crisp sweet potato fries?

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