franko’s Profile
Recent Comments
Video: How to Make a Ham Daiquiri
between this and the bacon flavored lube, i think this pig fascination has gone TOO FAR.
Costco Stops Selling Coke Products
yes, that was my question, too: where can we reliably get mexico-produced coke now?
How to Make Guacamole from Herbivoracious
that recipe is good, but in my opinion it needs some cumin.
See more comments by franko »
Recent Posts
franko hasn't written a post yet.
Recent Favorites
franko hasn't favorited a post yet.
Recent Polls
franko hasn't answered any polls yet.
Recent Quizzes
franko hasn't taken any quizzes yet.
Recent Comments | Response to Comments
TSA's Traveling with Food Tips
so, i could carry a home-made pie filled with cherry pie filling, but i couldn't carry a can of the same filling? ridiculous. and don't get me started on the snow globes!
Video: How to Make a Ham Daiquiri
between this and the bacon flavored lube, i think this pig fascination has gone TOO FAR.
Costco Stops Selling Coke Products
yes, that was my question, too: where can we reliably get mexico-produced coke now?
How to Make Guacamole from Herbivoracious
that recipe is good, but in my opinion it needs some cumin.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
@hmlicata — well, if st. louis didn't come up with the fried ravioli, i'd love to see an article here on where it came from. i've never seen it anywhere else, much less seen anywhere else lay claim to its creation. let's get to the bottom of this! : )
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
it's a total local thing, like fried ravioli. i'll eat it when i go home, but it's because it's reached the level of comfort food for me. i know it's basically a terrible pizza (that sweetness, ugh!), but i love it just the same, because st. louis is the ONLY place i can get it — it's purely locational food-based bliss.
Jones Soda Debuts Tofurky and Gravy Flavor
i love tofurkey! i confess to being simultaneously tempted and repulsed by this.
Video: Cookie Monster on the Origin of 'Om Nom Nom Nom Nom' and How to Eat a Cookie
*votes to see more of this and less skinned lamb photos on the site*
The Voice of Wallace in 'Wallace and Gromit' Doesn't Like Cheese
oh dear, oh dear — this will never do.
Serious Chocolate: Understanding Necco Wafers
neccos rule - especially the licorice ones. that is all.
Leftovers: The Day's Stray Links
i don't get people who don't get neccos. as long as they leave the clove ones, i'm cool with them going natural for sourcing with the flavors.
Cook the Book: The Southern Italian Table
pasta, olive oil, garlic, and then either red pepper flakes or a handful of fresh chopped herbs. delicioso!
Pepsi Throwback Coming Back December 28
i thought it was called "pepsi raw", no? "throwback" sounds... off-putting.
Will you miss Gourmet magazine?
i will definitely miss it. people who complain about ruth's direction in the mag tend to not appreciate the all-encompassing approach she brought in — i always loved reading every issue how someone would moan about how they don't want to read about the politics of their food, or how there's too many vegetarian recipes in the magazine now, on and on. well, guess what? food IS political, and the vegetarian plate tends to be the healthier one. deal with it!
i have learned so much from my subscription, and i will continue to learn from back issues. for instance, my next culinary mountain to climb is making your own mozzarella. i'm nervous and excited about the prospect, and this sort of thing is something you would never read about in bon appetit. i will not be subscribing to another food magazine for a long, long time from the looks of it.
Did the Internet Kill 'Gourmet' Magazine?
the people who say that gourmet was irrelevant clearly were not subscribers in recent years. ruth reichl brought, i thought, an amazing modern touch to the magazine, and a thoughtful, open presence. i made several recipes from every issue, from their "quick weeknight" recipes to their more involved, challenging recipes that i saved for a weekend night when i had more time. as for the topic at hand, the internet didn't kill gourmet — it was the accounting department.
Vintage Cocktails in 'Gourmet' Archives
ahh, i understand now. these sound great — looks like i need to stock up the bar a bit and try them. thank you!
Vintage Cocktails in 'Gourmet' Archives
oh - and a question: what do you DO with the allspice liqueur? is it like an aperitif, to be sipped on its own? or is it used as a mixer?
Vintage Cocktails in 'Gourmet' Archives
the mary pickford was one that piqued my interest. sigh, i will miss gourmet! the cocktail columns they have been running have been so informative and excellent.
'Advertising Age' Talks to Condé Nast CEO About 'Gourmet' Shutdown
condé nast is missing the point. they just killed off their crown jewel of food magazines because of some ridiculous numbers game. i find it telling that they are keeping the "Gourmet" name for their online properties and also for future books — they know it's worth more than some stupid subscription numbers, but they won't admit it openly. just a few weeks ago i had renewed my subscription to Gourmet for 3 years. if they try to convert my subscription to one for Bon Appetit, i'm going to cancel, and they will certainly get a letter explaining why.
Serious Grape: Decanting Demystified
i swear by decanting now, but up until i tried it last year, i thought it was indeed just a fussy, wine-snobby thing. but it really makes a huge difference on the, ahem, cheap wines we drink on a day-to-day basis.
Mix it Up: Stocking Your Home Bar
i can't believe someone would willingly pay $15 for a single lemon or lime squeezer modeled after "the original Mexican design" — why not go to a Mexican market and buy the original thing for a fraction of the cost? now, if you are nowhere near such a market, then i concede that. but otherwise?
Leftovers: The Day's Stray Links
wow, if that foodscanner app had a way i could port the info into my LoseIt! app, i'd be thrilled.
Cook the Book: 'Gourmet Today'
my first cookbook, which i got in college when i got my own apartment, i picked up at a thrift store. it was the hippie vegetarian classic, "laurel's kitchen". like many college students, i was giving vegetarianism a try (23 years later, still a veggie, so it stuck!), and that book gave me a good spectrum of basic foods to eat. i've branched out in so many directions since then... indian, japanese, thai... these days i'm making my own breads and canning, and contemplating making my own cheese. the adventure continues! i've been a subscriber of Gourmet for a decade or more, and this book would be a nice addition to my still-growing collection.
TSA's Traveling with Food Tips
Think of all the wasted food. I wish they would save the unopened stuff, like canned, jarred food, etc. and donate it to those in need. What is the sense in throwing out brand new food for no reason? Talk about a wasteful society!
TSA's Traveling with Food Tips
I've successfully argued a couple things. Once, they tried to take away my mashed sweet potatoes, which are DEFINITELY not a liquid. Another time they tried to take a way my yogurt. "It's not a solid! Its gelatinous! A colloidal substance!" I argued. And, hey! I prevailed. Take that, big brother.
Video: How to Make a Ham Daiquiri
It's so fruity. And yet there's a smack of ham to it.
Costco Stops Selling Coke Products
I second that request! Where can we buy "Mexican" coke in Orange Co, Ca. Costco is way overrated.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
@lemons: Very well said.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
@ButterButter: I can't help you with the origin of the St. Paul sandwich but thanks for reminding me of it! It's been years, even decades, since I had one but it was my "sober up so I could drive home" late-night snack many times. I usually got mine on the South Side and it was on white bread, not a bun.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
There is no reason why folks can't like Imo's and other pizzas as well. That seems to be something the detractors sometimes don't get. We have some fine pizza spots in town, and their number has increased over the past year or two. But there's room for all of them. Imo's certainly is what our kids crave when they come back to STL for visits.
N.B., be aware that most Imo's is sold as take-out or delivery; many spots don't have eat-in.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
Spent 4 years living in St Louis, departed 8 years ago, and reading this article and thinking about Imo's still made me throw up in my mouth a little.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
It's called "Toasted Ravioli" not "Fried Ravioli," y'all - even if the later is a better description. In addition to toasted ravs, I'd be interested to know if anyone knew the origins of the "St. Paul Sandwich," (egg foo young on a white bun w/ lettuce and mayo) another odd St. Louis food phenomenon.
How to Make Guacamole from Herbivoracious
Cumin and garlic is not in most guacamole, but a fresh chile such as jalapeno, serrano or habanero should be present. He's also missing tomato, which I feel elevates the guacamole to new heights.
How to Make Guacamole from Herbivoracious
yes, cumin and some sort of chilis... habaneros, 'penos, somethin'.
Jones Soda Debuts Tofurky and Gravy Flavor
Here are some more details about it -- http://bit.ly/3IqADD You can buy the Tofurkey Soda gift pack online...seems like a fun holiday gift for staunch meat-eaters!!!
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
Imo's is not the best St. Louis style pizza but it's good and there is a lot of history between Imo's and STL. I am here to say that Provel is pretty damn good stuff and to equate it to chitterlings is a bit of a reach. Would you also compare American cheese to chitterlings? If you look you will find that provel and American cheese are made in a similar way, the key difference is Provel is a combination of Provolone, Cheddar and Swiss. It is great on salads, burgers, philly cheesesteaks and on pizza. Is it for everyone? no, but neither is blue cheese, or Camembert. Provel is certainly is not as evil as it's made out to be.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
@hmlicata to each his own. but: while toasted rav has made its way to Chicago (& thank god for that), it definitely did originate in StL. & my husband, who'd never even been to St. Louis until he was 23 years old, was a fan of Imo's from day one. so even people who didn't eat it from infancy are capable of embracing its gooey deliciousness. :)
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
I'm not even from St. Louis, but I love Imo's. It's totally a mood thing, though. You have to be in the mood for it, or it's horrible. BUT--if you ARE in the mood for it, nothing else will do. I don't eat pizzeria meat, so I get the vegetarian, and it is truly wonderful.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
When I saw this article, I was prepared to defend Imo's to the fullest, but thank you for describing Imo's exactly as it is - comfort food.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
I have never been to St. Louis but hear so many amazing things about this city being a pizza city. Sorry I haven't been on the comment boards so much, but hope to be back regularly.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
@franko - Fried ravioli, despite what many St. Louisans like to think, is not a local phenomenon, you can find it all over Illinois as well.
Also, having spent four years in college in St. Louis, and being subjected to an untold number of foul Imo's pies at extracurricular activities, I can definitively say that it's not even an acquired taste. Unless you were exposed to it during your formative childhood years, it will never be palatable.
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
Another native St. Louisan here (wish I could go back there), adding her voice to the Imo's chorus. I've had better pizzas, sure, artisan potato, Neapolitan pizza margherita, blahdy blah blah.
But Imo's is one of those memory foods for St. Louisans like toasted ravioli, gooey butter cake or an Amighetti's special. I remember going to an Imo's on Hampton Avenue with my parents after a college hockey game at the Arena. It was a special treat.
By the way, my brother says that one good thing about wearing dentures is that you can't feel it when the Imo's burns the roof of your mouth. Ha!
Jones Soda Debuts Tofurky and Gravy Flavor
I will check it out if Target sells it.
Maybe I'm not grossed out by it because I have no clue what tofurkey tastes like...
What is really gross is their candy corn soda. I still buy their Halloween sodas each year because of the cute cans they come in.
Jones Soda Debuts Tofurky and Gravy Flavor
Sounds pretty gross.
Video: Cookie Monster on the Origin of 'Om Nom Nom Nom Nom' and How to Eat a Cookie
*Votes Cookie Monster working his om nom nom nom nom magic on a side of fresh lamb.
Mmmm! Lamb chops! Om nom nom nom nom!
Serious Chocolate: Understanding Necco Wafers
@eeels ROFLMAO!
Reminds of of a conversation recounted by a friend this Halloween. Upon meeting a toddler Yoda, she said, “May the force be with you”.
He responded, immediately, “And also with you”.
Serious Chocolate: Understanding Necco Wafers
I like to use them as shingles on my annual homemade gingerbread house for the holiday season but that's it. I personally fit them into the 'chalky' category and I am quite surprised at all the necco lovers out there! I had no idea they actually had flavors! I thought they were all the same...probably because I can't bring myself to actually eat one. I made that mistake as a child and haven't looked back since.
Serious Chocolate: Understanding Necco Wafers
I loved the clove, licorice the best but actually enjoyed all the flavors. Didn't know about Neccos being the candy for the soliders..interesting. I lived on an army base when I was a teenager, we would go to the show and throw jujubees at each other...was weird going to the show all the soliders that lived on the base would stand up and cheer when my sister and I walked in, not just for us, they cheered for all young girls age 15, 17 years. Was very strange but I never felt scared, they probably knew who my Dad was!
Recent Posts
franko hasn't written a post yet.
Recent Favorites
franko hasn't favorited a post yet.
Polls
franko hasn't answered any polls yet.
Quizzes
franko hasn't taken any quizzes yet.
so, i could carry a home-made pie filled with cherry pie filling, but i couldn't carry a can of the same filling? ridiculous. and don't get me started on the snow globes!