I stumbled across a lwebsite, today that had a list of foods that companies no longer make. I miss Planter's cheese balls and Keebler Tater skins potato chips! I even remember the jingle! Remember gatorade gum? What childhood food do you wish they still made?
As part of the Florida Film Festival, AB was here this weekend for their foodie portion of the festival. I was lucky enough to get to hear him talk at the Enzian theater in a sort of round table q&A with the audience. I was only about 15 feet from him the entire discussion and can affirm that he will continue on with the golden clog awards next year with "real gold clogs, corporate sponsers, and shit".
This made me wonder, if you could ask any famous chef/cook, etc. a question, what would it be and why?
I just moved into a new house and have had to totally re-do my herb garden. I went out today and bough sweet basil, oregano, and rosemary to start.
Also available was mint, peppermint, mexican tarragon, chocolate mint (??? anyone tried this???), cilantro, 3 different varieties of oregano, culantro, and parsley....What do you grow?
My husband bought me for xmas a set of silicone bakeware. I've been wanting it for a while (not sure why, as I don't really bake). Anyway, I tried to bake cinnamon rolls in it this morning and smoke was billowing out of my oven and the house smells like burned rubber......am I missing something here?
I know Le Creuset is probably going to be the number one choice, but I'm really looking for a more budget friendly version. I'm looking for between 5-6 quart, round, enamaled. I've heard that Lodge has recently put out one that rivals Le Creuset and at 1/6th the price ($59.99) and that the Calphalon dutch ovens have chipping issues. What Dutch oven do you have and do you recommend it???
I really want to braise some chicken this weekend. Make use of extra chicken thighs and legs I have. The problem is...there are so many recipes for braised chicken that I don't know which one to go with. What is your favorite braised chicken recipe? I need tested results!
I've been eating them all of my life! They were always on the Toot's menu in Murfreesboro, TN. Best ones in Orlando are at Jocakamo's New Orleans Kitchen!
Side note: I only like the chips. I've had the fried spears several times and they miss out on the crunch factor and tend to get soggy quickly.
@Erinay -- I love that ice dream too! It reminds me of the homemade ice cream my dad used to make with the junket tablets.
That being said---I was shocked at how close the McD's sandwich tastes like cfa! But...I like the waffle fries, and the southwestern salad with spicy dressing....cfa still wins!
now Karen -- we need more wine than that...Two bottles at $125 a piece. Then the cheese and bread.
Take your time! This one requires patience. I also like to mix the stuffed grape leaves with stuffed zucchini and onions. I use a mix of ground beef and lamb as well! Serve with white rice mixed with raisins and nuts.
@izatryt -- I actually go to the one in Orlando on restaurant row! It's surprisingly good for a chain.
Seasons 52!!! I love their quail with sweet potato mash!
@embolini -- LOL! I'm the same way with the volume thing, but mine has to be on an even number.
My husband can't stop pumping gas either until it's at a whole dollar amount. If he even goes over by a penny, he has to pump another $0.99 in.
I am the queen of useless information. I started college at 16 and got my B.S. at 20. I am a natural blonde.
My sister-in-law is touring and opening for Toby Keith. I'm obsessed with cheese and my dog has food allergies.
@renzata...I have no clue what to do with it. I've never actually cooked liver. He said he pan fries it in bacon fat with onions. I can't imagine it to be too bad. Let me know if you come up with anything!
Just thought of something else.... I bet CFA's Sandwichs are less fats then mcdonalds, im not sure on that one, i forgot how many calories and fat is in a CFA but know that its really not to bad considering its fried and its fast food.
I just noticed all my spelling errors on those comments, i spelled sandwich wrong like 100 times. sorry
Oh yeah and the CFA that i work at uses homemade biscuts, i know that some CFA's use frozen biscuts but not all of them.
I would just like to comment to the person who said that the secret to the CFA sandwhich is that they marinate the chicken in pickle juice. I have worked at a CFA for 6 years now i have been a manager for 3. We do not marinate are CFA Sandwhichs in pickles juice. Our Grills and our old strips are marinated in pickle juice but the regular CFA is not. The secret to our Sandwhich and what makes it 100 times better then Mcdonalds is that its FRESH! not frozen, we bread ALL of our chicken (except the Chargrills of course). When i think of Country fried Chicken Sandwhich, i think of fresh chicken, not a frozen patty that gets reheated. We also have a timed holding system, if the chicken has been sitting for to long we can't serve it. I dunno that all Chick-Fil-A's follow this holding system but i know that they are supposed to and the CFA that i work at in Kentucky does follow the rules.Also, our bun is evenly buttered, the mcdonalds sandwhich above looks as if they used a squirt bottle to spray the butter on. Something i did notice about the CFA sandwhich above is the pickles, they are supposed to be evenly placed on the bun, not over-lapping. Something else that makes the CFA sandwhich is the foil steam bag that we put are sadwhich in, it keeps the sandwhich hot and very moist. I do find it alittle bit weird that the Mcdonalds sandwhich costs more then our CFA sandwhich though considering that its a frozen patty and also its MCDONALDS arn't they supposed to be really cheap? Well with the quality of there food the whole menu should be 99 cents. I have worked at CFA for 6 years now and yes i am tired of eating there 5 days a week, (i eat chargrills everyday almost) i would still, hands down, chose CFA over mcdonalds.
We do have a new limited time coffee carmel milk shake that is out of this world and you should try it. Also we have new chicken strips (no longer marinated in pickle juice) that are amazing as well. Oh and our new Chicken Salad recipe! yummy!
Side note- KFC is the only other place that i know that breads their chicken but i know that not all of their chicken is breaded, i know that the popcorn chicken is frozen, not sure about the rest.
vox8light: I wanted to ditto what you say. We live in Atlanta too, there is just no comparison between Mc Copy and Chick Fil A. Ill take Chick Fil A. Their biscuits rock too. When ever I have to go down to Macon, I stop at Chick fil a for breakfast. MMMMMMMMMMMMMMM
I took my mom to the Omni Theatre yesterday for Mother's Day, and I'm happy to report - the museum shop STILL SELLS astronaut ice cream! I was incredibly tempted to buy some, but settled for a rock candy pop instead.
I moved to an area without any Chick-fil-a and I count the days between trips back home where I can feast on their delicious food. Needless to say I was shocked and curious when I saw the Southern Style Chicken Sandwich (S.S.C.S) appear on the menu at my local McDonalds, it being such an obvious knock off. I decided I had to try one and was pleasantly surprised that the taste was a some what accurate reproduction. However upon closer examination I noticed several differences that make all the difference in the world.
1. The breading.....when I took off the bun of the McDonalds version the breading was unnaturally ridged and gave the appearance that it was added for effect. The Chick-fil-a chicken sandwich has a golden brown coating, thin in some spots thick and crunchy in others, delicious all over.
2. The pickles....the whole reason I took the bun off was to remove the pickles, I just don't like pickles, but I didn't like the appearance of the McDonalds pickles even more. They were perfectly round (no crinkle cut
) with little or no seeds which again gave it an unnatural appearance. While I don't like the pickles I always did like the slight pickle juice that soaked into the bun of the Chick-fil-a sandwich. By placing the pickles on top the same thing does not happen with the S.S.C.S. so to me the pickles become useless as well as an eyesore. A Chick-fil-a employee once told me I could get it without the pickles, but that just wouldn't be the same.
Overall the pickes and breading on the McDonalds sandwich contributed to the feeling that this was another mass produced fast food item and didn't add a thing.
3. The butter.....while removing the pickles from my S.S.C.S. I noticed a yellow substance covering a small portion of the bun and mostly coating the pickles which I tasted and recognized to be butter. This was the first time I realized there was supposed to be butter on this type of sandwich. The point of this is that the Chick-fil-a sandwich is so expertly crafted that I never even noticed the butter after eating it for the last 30 years. And don't forget I ALWAYS take off the pickles so I have been looking closely at the inside of the bun for many, many years.
4. The packaging....the Chick-fil-a sandwich comes in the foil lined sleeve that seems to keep the tender moistness locked in with every bite. I often pick up a Chick-fil-a sandwich right before heading out on the turnpike to head home and I will eat it protruding out of the wrapping as I drive. I got the S.S.C.S. on a trip and ate it on the road and by the time I finished it was no longer all that moist or warm.
Finally, the verdict. While McDonalds sandwich will hold me over, I will never buy it when a Chick-fil-a is within a half hour driving distance. (My boyfriend made me type this, he is freakishly obessed with Chick-fil-a and from reading the comments above I can see that he is not alone. Isn't that the true testament to the greatness of Chick-fil-a?)
I'm Rosezilla (named for my three year old daughter and the giant lizard thing that stomped Tokyo...it's what I call her when she's being...how you say...willful). My real handle is Mandy. I live in Santa Barbara County again after growing up here, but lived for 11 years in western Sonoma County...home of fabulous food and wines. It spoiled me rotten, to become an adult surrounded by all of that luscious produce and foodie opportunity. I managed a microbrewery's kitchen for 6 years, and have SERIOUS opinions about ales, should anyone care for them. Now I'm a home cook primarily, although I do a little catering here and there. My daughter's favorite foods are salmon and broccoli, so I feel as though I've triumphed a bit over the three-year-old beige-food diet. We do, however, eat at McDonald's every Friday after school...it's our little Happy Meal indulgence...and those tiny cheeseburgers are SOOO good. I live with and cook for my mother, as well. I am dating a high school band director, who has actually LOST weight being with me, as he's eating more asparagus and less fast food. I think that size 14 should be the new size 6. I am curvy, healthy, happy and active...and think that excellent foods should be part of everyone's diet. I am active in the "S'Cool Food" movement here, which tries to bring local and sustainable healthy food into school cafeterias. And I love, love, love this website.
P.S. Just to add, the freebies are indeed the same new "Southern Style" sandwich that Adam and company were eating during this article.
Hey everyone -- FREE CHICKEN SANDWICHES at McDonald's.
The event will take place on May 15th at 14,000 U.S. locations. From 7:00 a.m. to 10:30 a.m. customers will receive a Free Chicken Biscuit, and from 10:30 a.m. to 7:00 p.m. a Free Chicken Sandwich.
Woohoo! I will see you in line. :)
I had one of those McDonalds chicken sandwiches when they had that buy a 32-oz. sweet tea for $1 and get a free Southern chicken sandwich (yes, it was the "be Southern for a day" special). Initial reaction: I can't eat this. It wasn't that it was a bad recreation, it just had an overwhelming flavor of buttermilk instead of chicken. And I generally like to taste chicken in my chicken sandwiches.
Hillary
Chew on That
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