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Simple, exotic, healthy Valentine's meal
I'm in with pjracz10-- something simple sexy and finger-friendly--maybe some marinated shrimp( pickled? maybe remoulade?) some oysters on the half shell with a cocktail or mignonette sauce-- fresh berries- don't forget the whipped cream, steamed asparagus with a come back dressing or remoulade sauce or maybe baby crab cakes with a garlic dressing/dip? seafood is usually fairly light if steamed or broiled-- you can compose the sauce or dip way ahead of time-- maybe, when he/she arrives, open the door in a sweet apron and nothing else-- as long as your neighbors aren't too close! then let your creativity and imagination get the best of both of ya'll!
Tofu: Way or No Way?
WAY!!! tofu just rocks my world in all its many shapes and forms-- i have been making "seaside cakes" (vegan version of fish stix) since the 80's as well as enjoying grilled superfirm tofu with veggies; tofu salad ( Westbrae Natural used to make a "tofu dressing" that made an awesome tofu and steamed veggie salad); miso soup; vegan cheesecake--- the list goes on. Love me some tofu!!
Cowboy candy-- help!
Hobcat here--again-- I expected the stuff to be a bit more homogenous than crunchy-cristally. I suppose i thought that the candy would be like a spread you could use on tacos, sandwiches, cream cheese-- you know, just kinda dippable or spreadable and not crispy/crunchy. Maybe i was incorrect in my expectations??
I do have a candy thermometer but did not use it as the recipe didn't call for any specific temps...
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Help! My quince jelly hasn't jelled! What to do?
Posted by hobcat57, November 15, 2008 at 1:32 PM
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Recent Comments | Response to Comments
What’s Your Favorite Weird Snack Combo?
a couple here for ya- first one is tuna salad (the old fashoined Mom made kind) with canned sliced pears and Lay's potato chips. You take a sturdy lookin chip, put a slice of canned pear and then a spoonful of tuna salad on top of it. Awesome. the other is a "pickle-sickle"- take dill pickle juice and pour it into ice cube trays and stick some kind of short skewer in it and freeze.
Simple, exotic, healthy Valentine's meal
I'm in with pjracz10-- something simple sexy and finger-friendly--maybe some marinated shrimp( pickled? maybe remoulade?) some oysters on the half shell with a cocktail or mignonette sauce-- fresh berries- don't forget the whipped cream, steamed asparagus with a come back dressing or remoulade sauce or maybe baby crab cakes with a garlic dressing/dip? seafood is usually fairly light if steamed or broiled-- you can compose the sauce or dip way ahead of time-- maybe, when he/she arrives, open the door in a sweet apron and nothing else-- as long as your neighbors aren't too close! then let your creativity and imagination get the best of both of ya'll!
Tofu: Way or No Way?
WAY!!! tofu just rocks my world in all its many shapes and forms-- i have been making "seaside cakes" (vegan version of fish stix) since the 80's as well as enjoying grilled superfirm tofu with veggies; tofu salad ( Westbrae Natural used to make a "tofu dressing" that made an awesome tofu and steamed veggie salad); miso soup; vegan cheesecake--- the list goes on. Love me some tofu!!
Cowboy candy-- help!
Hobcat here--again-- I expected the stuff to be a bit more homogenous than crunchy-cristally. I suppose i thought that the candy would be like a spread you could use on tacos, sandwiches, cream cheese-- you know, just kinda dippable or spreadable and not crispy/crunchy. Maybe i was incorrect in my expectations??
I do have a candy thermometer but did not use it as the recipe didn't call for any specific temps...
Cowboy candy-- help!
OK. here goes:
1 1/4 cups fresh sliced jalapenos. just sliced. not seeded or anything else.
1/2 cup plain white sugar
1/4 cup water.
mix water and sugar in a medium saucepan and bring to a boil. add the sliced jalapenos and cook for about 5-6 minutes. Remove from heat and jar up-- keep in the frig.
.
Now--when i did this, maybe i cooked everything a little too long. After i put the "candy" up in a jar, the next day i noticed that the sugar had sort of re-crystallized, especiallyu around the top of the jar.
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
oh geez-- back in my much younger years when i was apprenticing for Chef Paul Prudhomme-(what an awesome chef/mentor/boss) i spent the first 3 months of my employment doing nothing but learning how to make and then making stocks. Every last one of our sauces were done with at least two of the stocks that were made every other day-- we had a chicken, beef, veal, and vegetable stock going most every day. Now that i am older and more tired and more arthritic, i still try to make my own stocks--complete with roasting the bones and vegetables and then simmering the mixture and then clarifying everything-- BUT in a pinch, Better Than Bouillion helps this old kitchen fanatic out wa-a-a-y better than any of the aforementioned canned or boxed stock or broth concoctions--eeech to Swanson's and Emeril; kinda sorta a pass for the Kitchen Basics, ALWAYS a Grade A for the Better Than Brand. And they have organics, too!
popcorn help?
OH HEY -- NO way soy sauce!!!! Thanks greatly for calling the nutritional yeast popcorn "hippie food"-- my 21 yr old son went nuts! " See Mom, I told you so! You are such an old hippie!" Well, yeah, yeah and groovy, dude! I might add that popcorn and lime just sounds gross but tortilla chips and lime are great-- and for the uninitiated, nut. yeast on popcorn is very, very good! Thanks to all! hobcat
popcorn help?
hobcat here- i use a whirly-gig popper that is several years old, therefore fairly well seasones so i don't have to add much oil to the popper- i usually use canola or corn oil. I tried the pam-type spray last night and it seemed to work ok-- i suppose i need to use a finer ground salt; i really don't care for those "popcorn" designated products like yellow popcorn salt, etc. I am seriously hungry for good popcorn with nut. yeast and maybe some gumbo file on it-- reminds me off Jazz Fest one year when a local popcorn vender had about 10 different kinds of flavored corn-- Tabasco, gumbo, roasted pepper... Lime? Have yet to see lime around these parts- don't care for the "kettle corn" sweet-salty thing, either. Guess I'm just a savory popcorn lover. (well, there is that once a year Cracker Jack binge...)
The other kind of leftovers: Ingredient Orphans
ABSOLUTELY against my religion to throw out food. that said (sigh) it does happen occasionally. We, too, have a well fed cat but he refuses to eat leftovers of any kind... Sour cream, milk, buttermilk all go into one container and end up in sunday morning biscuits or salad dressing or perhaps even a leftover veggie casserole of some kind. We grow alot of veggies and i refuse to throw out any of them; at worst i make a clean the frig stir fry or soup. BTW, i make come-back dressing with some of my leftover chipotles and it is really great!
Iron Chef America : Exposed
@carolrsf, etc AMEN!! Alton's on it, it IS fun to watch (face it) and there is always that kitschy judging! I loved the recent one with Jamie Oliver!
Fabrication classes
what about Jacques Pepin's La Methode/ La Technique? they are both on my shelves and i think that there are photos and explanation for fabrication... I love the use of that term, think i'll tease my husband (master carpenter and wooden boat builder) when he gets home...
has anyone ever used ALMOND FLOUR?
i've used it along with garbanzo flour in cookies for the gluten free friends; sounds like it might be good to use as a dredge for seafood--like maybe soft shell crabs that you pan fry and make an amaretto, butter and toasted almond sauce for-- kinda like a newfangled amandine.
2 missing recipes
Wow-- the 7up cake recipe is spot on-- i am in the deep south and this is a very familiar cake-- many recipes for it in all sorts of school and church cookbooks and the above mentioned one is seriously spot-on. Here's a banana bundt cake that stops my husband and son (as well as friends) from eating anything else that happens to be in my kitchen...
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
1 1/2 cups softened butter--i use unsalted
approx 4 1/2 cups mashed superripe bananas (about 9 bananas)
6 eggs, well beaten
2 tsp mexican vanilla
3 3/4 cups cake flour
3 tsp baking soda
1 1/2 tsp salt.
preheat oven to 350*
cream the butter and sugars, then add the bananas and the eggs and mix well. Sift the dry ingredients together, blend with the banana mixture but don't overmix. Pour into a large bundt pan that you have greased and floured and bake for about an hour and 15-20 minutes- the top will be springy and the edges will begin to pull away from the sides of the pan. This freezes really well, too.
Chef Paul Prudhomme. What do you know about him?
@dbcurrie- yeah- the very first cookbook is the best, in my opinion--K-Paul's Louisiana Louisiana Kitchen. The bible. I was there, watching Chef Paul and his able assistant, Paulette (no kidding) work through every single recipe and scale them down for the home kitchens--he built a "test kitchen" on the street level of the restaurant and they worked together for quite a while on each and every recipe. I still refer to that book for my chicken and sausage gumbo, rabbit in sauce piquant and Lori Taylor's cookies. The sweet potato-pecan pie is a much requested item from my clients during the holidays, too. The lightened up book, I think it is called A Fork in the Road was a little disappointing to me for the use of artificial sweeteners but it was a stab at the diet craze of the 80's. Go with the first one, i assure you that you won't be disappionted!
Chef Paul Prudhomme. What do you know about him?
Hey! I can honestly say that Chef Paul was/is the best boss anyone could ever have. A truly remarkable man; I had the pleasure of working with and for him during my years in nola. I started as a shy hostess at Mr. B's Bistro exactly at the opening of the restaurant and ended up doing a kitchen apprenticeship with him (and quite a fantastic crew) at K-Paul's. Kind, exacting, honest, true Cajun--the accent is real-a clever businessman; I cannot say enough about the man. I am a personal chef today and have worked in several excellent kitchens in France as well as in the States and I truly owe a great homage to Chef paul for teaching me, with love and patience, the basics of being a chef, not just a cook.
In Videos: Dog Eats Bean Burrito in 1 Second
we had a golden lab, evangeline, who downed an entire side of smoked salmon in about the same amount of time... and managed to ruin a cocktail party buffet i was catering :( she was an awesome critter, tho
Help! My quince jelly hasn't jelled! What to do?
quince ice cream--ooh, yum. quince syrup over brie--double yum. actually, it appears as though i was a tad hasty in my question because said jelly appears to have now "jelled". yea! @ kgibson, thanks for the referral site! i will keep it as a reference. I am now off to try a recipe for jam cake using another batch of the quince that i made into "conserve". i'm considering starting a quince fan club--they are definitely my new favorite fruit!
What's your favorite curry recipe?
OMG! i am so happy with all of the recipes from this post-- As i said earlier, we are huge fans of curries and i certainly have had some great new inspirations-- thanks for the new directions... the apple curry soup is awesome. i added a habanero in the veg mix...
Thanksgiving Dessert Contest --- HELP!
three layer pumpkin cheesecake with a praline crust sound good? K-Paul's sweet potato-pecan pie is awesome and i never have any leftovers when i bring that to a dinner. The pumpkin cheesecake is a pumpkin pie layer on top, a pumpkin and creamcheese middle layer and a basic cheesecake batter for the initial layer-- crust is dark brown sugar, ground pecans, melted butter, gingersnap cookies crushed.
In a Yam Jam
ina garten's smashed sweet potatoes are great; i do a curry roasted dish during the fall and winter that is simple, can be as spicy as you like- cut in an attractive fashion a buncha yams, toss with S&P, yellow curry paste, olive oil and roast in a 400 degree oven , shaking the pan sometimes to spread everything around-- we add a chopped habanero or two and roast them till they are crispy. There are a couple of chile and lime sweet potato salad recipes on epicurious that are wonderful, too.
The perfect BLT
to huneybumper and nightowl: " My name is Inigo Montoya! You keel my father! Preepare to die!!" My now over 20 year old son and i used to play that scene up and down the hall just before bedtime until, finally he would give in to my "go to bed" pleadings with an " As you wish..."
The perfect BLT
oh, crabcake blt, fried green tomato blt, fakinbacon blt--nah, best ever blt, hands down is the following: any variety of my husband's home grown tomatoes, my homemade sourdough bread, his fresh homemade garlic mayo, my homegrown baby romaine, and last but not least, some of our friend Robbie's home cured slab bacon. wow. i think the love has a LOT to do with it cause i remember a phenomenal blt made by my mom back in the late '50's or very early '60's that was Pepperidge Farm white bread, some grocery store brand of bacon, Blue Plate mayo, iceberg lettuce and a backyard grown tomato... as good as or better than any madeleine, any day.
Hey, anyone have a good old fashioned meat loaf recipe?
My husband, son and several friends swear by my meatloaf which i got off of Epicurious.com several years ago. I've done Bobby Flay's, Emeril's and Alton Brown's but this one, hands down, is what gets the rave reviews. My hat's off to Lish Nelson!
350* oven
1 med onion-fine chop
1 1/4 cup of 1/2" cubed firm white bread--i use french or pepperidge farm sandwich bread
1 lg egg
2 lbs ground chuck
1 cup tomato sauce, salt and fresh pepper.
Blend all this gently and form into loaf about 9x5 and place on a sheet pan and pop into oven. Meanwhile, take 1 cup tomato sauce, 1/2 cup water, 1/4 cup cider vinegar, 1/4 cup packed light brown sugar and finally 1/4 cup yellow mustard--like french's and combine in a pan on top of stove. Bring to a boil over moderate heat and spoon sauce over meatloaf after it has baked for 10 minutes, then continue spooning the sauce over it ever 20 minutes or until the meatloaf has cooked about 1hr20min--internal temp of 160* c. Let the meatloaf stand for about 10 minutes before you slice into it and serve the remaining sauce on the side. Sometimes i add some minced garlic, cumin and dry mustard to the mix, sometimes i add chipotle peppers and hot chile powder; any way you do this it is a great recipe!
Weird parental food preparation
My mom had a Pennsylvania-Dutch Gramma and we had some strange stuff that i still wish i could make as well as mom did-- She watched a lot of Julia Child and Graham Kerr when i was growing up and i remember stealing her Gourmet magazines as soon as they came in the mail--tis was heady stuff for a girl growing up in the 60's in Jackson, Mississippi! The Penn-Dutch stuff ranged from cooked iceberg lettuce "hot lettuce salad", a creamy corn soup called corn soup with rivels- i used to ask for the soup with "rivets", a noodle dish with sliced boiled eggs, a kinda sweet-clove spiced tomato sauce, bacon and these awfully fatty cooked in bacon grease croutons, the best sloppy joes you ever ate! When she got experimental, she went all the way. Beef wellington from scratch.Handmade pasta for fettucine alfredo. Double cut pork chops baked with granny smith apples and calvados. Calvados?!! You think anyone in Mississippi even could pronounce Calvados much less stock it in a liquor store? My father had to bring it back from France via Germany on one of his amny National Guard trips. Anyhow, Mom was a great cook, an adventurous cook, and an inspiring cook. Probably why i pursued the profession myself, just on a different level. There is, however, a part of me that wishes i could have been a stay at home mom and wife who had, as her daily challenge, trying to find ingredients for Julia's Coq au Vin or Graham's Gratin Dauphinois...
Anthony Bourdain Shares His Daughter's Favorite Foods
my boys are now 25 and 20--the 25 yr old lives with his father somewhere in south america where they have a restaurant--dad also had a small place in the south of france when 25 yr old was young. Enough said for him... 20 yr old grew up with me and as a single mother i tried my damndest to everything fresh and from scratch--i was then and still am a personal chef- and when he was a toddler all of my friends wanted to know how i "programmed" the boy to wolf down all these vegetables, brown rice, okara patties, tofu stir fry, grilled salmon and the like. I dunno, i'd answer, i just cook these things and he eats them, i'd say. Then enter Grammy. Even in the wonderful farmer's market fresh and organic pleasures of the Bay Area she found Jack in the box. (crack in the box, as i came to call it) Day-glo mac and cheese. wrench (haha) dip for broccoli and carrots--previously unwanted ... I can remember taking son #2 to Hobee's restaurant on saturday mornings for our leisurely breakfasts and how the sweet waitress we always had never batted an eye when son asked for "spicy" with his lentils and rice. (Tabasco.) Now at age 20 and a college student, he's always on the run. eats a lot of pizza. (groan). works in the local healthfood-wholefood grocery co-op where i cooked in the cafe when he was younger. Still comes to my home for meals occasionally, but is always there for the meatloaf and mash, which is usually turkey meatloaf and garlic-parmesan mash; still likes that white stuff on his "crudites". Oh well. he's happy. i'm happy. what else matters? BTW, i certainly don't think that baby Bourdain will grow into an elitist snob because she has an adventurous dad with a great palate. I can just see No Reservations, the second generation, Tony and baby doing the world and happily eating street food together.
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
everyone see that "top chef" is using swanson stocks for most of teir challanges???
What’s Your Favorite Weird Snack Combo?
I used to go to the LA Reader office on Friday mornings to collect my mail, then I'd stop in the chain drugstore nearby to pick up a piece of beef jerky, and a package of vanilla creme sandwich cookies, which I'd eat while driving to my day job. Not together, just back-to-back. Can't remember if I ate the jerky or the cookies first, nor why I thought those would make a good breakfast.
What’s Your Favorite Weird Snack Combo?
Frosty and Fries (not weird)
Dunking Chocolate chip cookies in Orange juice... YUMM!
What are your coffee shop expectations?
Hi Vicki..I am an Iowa girl. but have lived in the Southwest a long time..so glad to hear that you are located there:) It is so beautiful in Iowa inJune and July...minus the humidity of course!! I grew up outside of Dubuque-You?
Here's an update for you-for some reason the food issue lessened a bit when I wrote "No Outside Food Please" on the large whiteboard sign at the entrance of our cafe. We have had signs on each table since we opened 3 years ago but find that folks ignore them...see last posting, right?!
Anyway, we have no walls separating us from the rest of the library..oh how we wish we did. So it seems that while the Library staff here (who are valued regular customers and truly wonderful folks) support our no food policy, they allow or overlook food and drinks in other Library areas. Hard to draw a line on the floor and say "See? This is the Library and THIS is the cafe..Food is okay here but not over THERE." And there is our food dilemma-even with Library support.
Also, to make our lives more interesting, the Library is under renovation for the next year...80 computers were available and now that is down to 30...and 2 of these 30 sit in the cafe. Again, the way we are constructed means that people waiting for these 2 computers (reserved at the reference desk) sit at our tables and do not purchase any cafe items.
Then, our safe is far away from my office where I do the money managing everyday...I now have to make my way thru these folks carrying the money bags...imagine how secure that feels.
The lady in the office next to mine is a grant writer and organizes the use of our large meeting room. Oftentimes, she is on a teleconference or hosting a "webinar". Throngs of people outside our offices waiting for their computer times are NOT conducive to business. Because you know Mr. Youtube and his teenage buddies are all using the same computer and commenting or playing the latest rap video without considering the others around them. Also, people walk into our offices (Labeled STAFF ONLY!!!) looking for the printers tied to these 2 computers.
I was told today that these 2 computers would be removed from the Cafe-hooray-can't happen soon enough. So, one difficulty down...just the food and messy people to go! Hope you are hanging in there! Have a great weekend-Julie
What are your coffee shop expectations?
Julie,
Sorry it's taken so long to post here!
I had a meeting with our library board and they are in total support of our coffee shop.
They are also understanding of the public's desire to have a place at the library for family eating.
While they had planned for folks to come to the library and buy items from the cafe and eat or drink at the available tables, they did not plan for people bringing their own food. Since this is a public library they would like to accommodate their patrons.
I think they have decided to amend our lease, with no extra cost to us, to include the 6 tables in the entryway. The four tables outside are to be for public use.
This really works for me as I figure the outside tables are least profitable. Here in Iowa they are not used at all during winter and later this summer it will be to hot to sit outside. The tables are metal. I have also stopped maintaining those tables to discourage people from using them! Since they are not part of the lease I feel it's not my responsibility to clean off the bird poop, except for my customers who want to use them, of course!
I highly recommend you meet with your foundation people, they support your shop, yes? and find out what their expectations are for your space. Let them know how detrimental to your business the practice of customers bringing food and beverage into your coffee shop. I know you said you chase them to outside tables, that is good and you must continue to do this. I would encourage you to put signage on your tables letting people know which tables are for coffee shop use exclusively (with the support of the library) and which can be used for the public (hopefully none of them) and be very vocal about enforcing this decision.
I personally told a lady unloading her fast food onto a table the other day that she needed to take it outside. She replied that it was raining (it wasn't!) so I told her she needed to take it inside and she did. I let her know those are my tables and to move on!
Yes the table had signage that said tables reserved for our customers!
Once you let people take over your space they will continue to do so. Most customers appreciate the signs and feel people bringing food in are rude.
Get the support of your library and enforce it!
By the by, I spoke with another library coffee shop and they pay a bit less rent that I do but they only rent the counter and the space behind it so the serving portion of the shop is library property but they still maintain it and ask people to leave if they are busy. They said while they allow people to bring in food and drink it is rare and they really hate it when people leave their trash to be cleaned up! Can you imagine?
Look forward to hearing how you're doing
Vicki
What are your coffee shop expectations?
Vicki-Pleeeease share any suggestions your friend can pass along! Yesterday, two young men came into our cafe toting a large green cooler and TOLD me (they did not ask for assistance or request my permission) that they were going to be leaving their large cooler in the cafe while they were studying in the library for most of the day. WHAT? We find that more and more folks consider the library as a dining destination -bringing their own food and drinks, or provisions in the case of these two men.
SIlly me, but my first thought when I leave KFC (as if!) with my dinner bucket IS NOT "Hey, let's eat this in the Connections Cafe at the Tempe Library!" Help-any comments and suggestions are welcomed!
As for sanitizing...yeah, we know:) -makes us better consumers if that's all that it does. Continued good luck to you and your exciting venture-do keep me posted...I'll be sending the picnic folks packing til we chat again!! Julie
What are your coffee shop expectations?
Julie,
Thanks for all your comments. I too have used the health department to discourage folks from bringing in outside items. However, when I checked with them the other day I learned they HAVE NO REGULATIONS regarding restaurant seating and tables. They recommend that the tables are cleaned and sanitized a minimum of every 4 hours! Consumers beware! Can you believe that? Behind that counter I practically have to wash my hands every minute and sanitize everything with bleach water after each use, but hey after it leaves the counter you all are on your own! It also turns out that my insurance already covers the outdoor and indoor seating areas so I will meet with the library to see how I can get those tables in the lease for as little money as possible. They are extremely interested in our success and I think are somewhat disappointed in the folks who said "if you build it we will be there". Not that we are struggling but I think that allowing people to bring in food and drink is very detrimental to what I'm trying to accomplish here. I will meet with them next week and keep you posted. For the most part if I ask people to leave they do so as they consider the library tables are something of a picnic ground. They do not know that I pay the library rent, how else would it work? There is another library coffee shop not far away and I know the owner, she has the same problem and I'm going to give her a call and see how she is handling this situation.
TTFN
Vicki
What are your coffee shop expectations?
Hi Vicki-Oh boy do I have a few comments about the outside food and drink!! Since we are located inside the public library there are food and drink restrictions already in place re: maintaining clean surfaces for computer use, books, and study areas. However, once some folks enter the cafe space all bets seem to be off! We have had entire families come in toting their Taco Bell items, fried chicken and even a 6pack of brewskies! We do have signs posted that are pretty blunt in stating "No outside food please" but ...?! I do try to gently remind folks that the Maricopa County Board of Health makes the rules and we must follow them. I do offer these folks a table on outdoor patio but as we approach the AZ summer weather that becomes less of an option. Perhaps that solves a bit of the problem for us. Making the Board of Health the"bad guy" does seem to work with most folks.....so far!
Our Library is beginning to undergo renovation of the lower level which houses, among other things, the entire children's area. This area has been relocated to just near our Cafe and means that we now have to become more family-friendly...and that opens up other cans of worms...but also, how do I handle the mom of the toddler with the little box of Cheerios? That IS outside foood, right? I am a mother myself so I have compassion for the situation...best thing for us is to create a "Kid's Cafe" area with smaller furniture and a kid's menu from the items we already stock...or at least that's the idea so far.
To answer your question about our business structure, I can tell you that we are funded by the Friends of the Tempe Library-see their website also. I do know that we also have grant monies from the Virginia Piper trust...but never enough!!! We do also have non-profit status but I am not sure how those details work.
I hope this info is helpful-got a little long winded! Have a great weekend! J.
What are your coffee shop expectations?
Julie, I did check your site and congratulate you on your success. I am interested in how your business is structured. Currently I pay rent to the library and have to pay insurance, to the tune of $1600 + per year, on the space that I rent which is less than 600 square feet. There are six tables just outside my facility and 4 tables outdoors that are not included in the rent. Several times since opening people have brought in food and drinks that have been purchased outside of my business. Lately I have put signs on the tables stating that they are for Cafe del Sol Coffee & Tea patrons only and that product from other sources can be consumed inside the library. I have had a positive response to these signs as customers think it is rude for people to bring food and drinks into areas that I maintain. I have also asked people to take their food elsewhere. Legally I have no right to do this as these are not included in the rent. To include them would be a huge increase, possibly not in rent, but in insurance cost. I feel food and drink being brought to tables that I maintain is rude and extremely detrimental to my business as I offer these items also. Any thoughts or comments on this?
What’s Your Favorite Weird Snack Combo?
Last night I had some buttery, salty matzah brie (what? i got leftovers.) with drizzled honey. Mmmmmmnomnomnom.
What’s Your Favorite Weird Snack Combo?
Serious Eats---- Don't let this subject die! There is so much more junk to learn from everyone! Dave Johnson
What’s Your Favorite Weird Snack Combo?
Serious Eats---- Don't let this subject die! There is so much more junk to learn from everyone! Dave Johnson
What’s Your Favorite Weird Snack Combo?
Candy korn, dipped in chocolate syrup followed with salty peanuts.
What’s Your Favorite Weird Snack Combo?
Let's see: banana with a slice of American cheese, breaking off small triangles of cheese for each bite. My absolute favorite when I was little, and I still love it. I think my mom learned it from Mister Rogers.
Also, baby carrots w/ketchup and tortilla chips on the side; raw red cabbage with yellow mustard; and my guilty coming home drunk secret: bowl of white rice with American cheese melted on top. I like American cheese on most anything...
What’s Your Favorite Weird Snack Combo?
ok----------sorry!
What’s Your Favorite Weird Snack Combo?
@old chef: We're happy that you're so enthused about weird snack combos that you've shared several recipes with us all here. But, please, for the love of God, can it with the ALL CAPS already!!!
IT'S LIKE YOU'RE SCREAMING AT US. (See?)
Please turn off your "caps lock" key.
Thanks!
What’s Your Favorite Weird Snack Combo?
HERE'S A GREAT SANDWICH--- RYE BREAD-SPREAD CREAM CHEESE, ADD BANANA SLICES, SPREAD PEANUT BUTTER ADD SWEET PICKLE SLICES AND SHREDDED LETTUCE.
What’s Your Favorite Weird Snack Combo?
Sour Cream and Onion chips, with a Mars bar and a cold glass of milk. Eat chips, bite chocolate bar. Chase with milk. Delicious.
What’s Your Favorite Weird Snack Combo?
HERE'S ANOTHER FOR YOU, DID THIS WHEN I WAS A KID. A COLD BOTTLE(OR CANNED) OF COKE AND FILLED WITH A PACK OF PEANUTS. DRINK AND CHEW!
What’s Your Favorite Weird Snack Combo?
Oops, forgot to mention...Nutella sandwiched between two chocolate chip cookies (preferably homemade) and dunked into cafe au lait.
What’s Your Favorite Weird Snack Combo?
Crisply fried bacon crumbled into GrapeNuts cereal that is sprinkled with white sugar or brown sugar and soaking in half-and-half.
What’s Your Favorite Weird Snack Combo?
Here's one for ya---- how about a celery stick dipped in caramel and than in dry roasted peanuts.
there ought to be a little chocolate there somewhere!
What’s Your Favorite Weird Snack Combo?
I've read all of these and contributed a few and I would have to say that someone will come up with a spectacular, lasting combination that will go down in history like chocolate and peanut butter.
Let's don't stop here!!!!!
What are your coffee shop expectations?
Vicki-Glad to hear from you. Log on to our website at www.tempeconnections.org to see our menu, etc. I currently have a staff of 9 super people of all ages and backgrounds but with great customer service skills in common. We have been in operation for 3 years on May 19th and welcome any suggestions for ways to celebrate beyond a big old cake and coffee special:) Keep the questions coming! J.
What’s Your Favorite Weird Snack Combo?
I like Cheetos dipped in strawberry yogurt!
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Help! My quince jelly hasn't jelled! What to do?
Posted by hobcat57, November 15, 2008 at 1:32 PM
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a couple here for ya- first one is tuna salad (the old fashoined Mom made kind) with canned sliced pears and Lay's potato chips. You take a sturdy lookin chip, put a slice of canned pear and then a spoonful of tuna salad on top of it. Awesome. the other is a "pickle-sickle"- take dill pickle juice and pour it into ice cube trays and stick some kind of short skewer in it and freeze.