How long will they keep for after baking them ?
I also have a question about subbing the American cheese as it's not available in Canada. Is American cheese the same thing as the plastic wrapped Kraft Singles used for grilled cheese sandwiches? A few stores do carry Velveeta here but it's rather pricey at $10 for a package.
@ALRUI Amazon.com will not ship this item to Canada and amazon.ca doesn't sell it.
The $14.00 shipping cost is from Thermoworks.com
$14.00 to ship to Canada...blarrrgh. Really wanted to buy two of these but I'll pass until they start offering fair shipping costs.
I have a co-worker that microwaves a frozen mac n cheese entree every morning. The smell of that at 8am is very unappealing to me.
Just keep in mind when eating at the office, a lot of people do not have an appetite in the mornings, and strong food smells can be unpleasant or even nauseating.
I call lunch fair game in the odour department..but I know a lot of people want nothing to do with food before 10am and it's nice to be respectful of that.
My mom will add milk to the bottle of nearly empty ranch dressing so as to not to waste any. There's nothing like unknowingly dumping watery ranch dressing onto your salad.
She also keeps fresh bread in the fridge because she thinks it will go stale if left out.
Another vote for the Whirleypop here. I've had one for a few years now and it produces the best homemade popcorn I've ever had. I use about 1.5 teaspoons of coconut oil and within 2 minutes of turning the crank, you've got fresh, hot and flavourful popcorn. I've also had good results using safflower oil..although the popcorn doesn't end up as flavourful or aromatic.
I will say that it is a bit hard to clean...after many years of weekly use I find mine now has some built up sticky oil residue on the outside.
I often make Kenji's potato chip Spanish tortilla but don't mention to anyone that it's made with chips instead of regular potatoes.
I have a question about using dairy (cream, milk, buttermilk). Most recipes I have read, say not to stir in the dairy until the very end of cooking, and only to keep it on the heat long enough to warm through. Your method indicates that you can simmer your veg in dairy. Will this not cause it to separate?
When I was in elementary school (in the early 90s) the huge trend in lunches was to eat the ramen noodles raw, crushed up and sprinkled with the seasoning packet. This sparked an urban legend that eating the raw noodles could give you worms.
Around the same time, it was also trendy to eat Jello powder straight from the package. Such nutritious food trends we had in the 90s! ;)
The only thing labelled 'polenta' in the grocery store (in Canada) is the tubes of pre-cooked stuff. The rest is all just 'cornmeal' so hence the confusion. We don't have 'grits' up here either.
This may be a silly question, but I've never made polenta before. When you say in the recipe, 1 cup of polenta...that just means 1 cup of regular cornmeal ?
A few notes to share from my experience with this recipe:
- cookies had a delicious toffee flavour that was probably enhanced by the 3 days I aged the dough
- not enough chocolate for me, although this is my error as I used semisweet chips instead of the chopped chocolate.
- the cookies were much cakier than I was expecting based on Kenji's description of a 'chewy' cookie.
Will be making this one again and using chopped chocolate instead of chips!
The flavour description sounds kind of like the All-Dressed flavour of chips that we have in Canada. All-Dressed doesn't have a 'jalapeno-like finish' though.
I don't have a stand mixer. Can I achieve good results with this recipe using a hand mixer with standard beaters?
I make a version of crack using Breton crackers as the base. Cover with the brown sugar/butter mixture and then top with white chocolate chips, drizzle with melted peanut butter and sprinkled with sliced toasted almonds. It's so delicious and pretty looking.
I have never had:
Twinkies (not sure if we even have them in Canada)
White sausage gravy
Pillsbury toaster strudels
Strawberry milk (hate strawberries)
Chef Boyardee or any form of canned pasta
Kenji's spinach and mushroom lasagna or his foolproof pan pizza
Can someone help me out with the 'American cheese' part of the recipe? I live in Canada, and I thought American cheese was the same thing as Kraft Singles. So I'm confused as to how one would grate a piece of cheese like that as it calls for in the recipe.
Cornflake Ritter Sport for the win!
So if I'm reading the instructions correctly, if you don't use a stand mixer you have to let the dough rest for 8 - 15 hours. And if you do use a stand mixer you only need to let the dough rest for 2 hours? Damn...I really need to invest in a stand mixer.
My current favourite quick meal is to cook some chicken pieces in the Kitchens of India Onion & Yogurt sauce. Served on top of basmati rice mixed with green peas. If I have extra time I also roast some cauliflower in the oven and then mix it in with the chicken and sauce.
The onion & yogurt sauce is the only one I've found that's not too spicy for me!
There are so many annoying Canadian food personalities! Roger Mooking, Nadia G, Anna Olson, Janet & Greta Podleski, Ricardo (of Ricardo and friends). Michael Smith's dialogue is so corny and the way he speaks is infuriating! Yet I still watch his show.
American...Duff Goldman, Anne Burrell, Jamie Deen
Or there is always Canadian Heinz which is sweetened with liquid sugar, not HFCS.
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