I was introduced to the fluffernutter sandwich in the 4th grade, when one of my classmates brought it in for lunch. I was so intrigued that a mom would make a dessert-esque luch. I was used to never being able to drink soda, or candy in the house.[of course that meant buying chocolate and candy in bulk during my teenage years] My mom also never made any type of casserole, and honestly, I had no idea what a casserole even was. She never made any grilled cheeses and pastries. Or rice a roni.
the thought of living without all my beloved cheeses is raising my blood pressure.
heck, I'm eating a grilled cheese right now.
mozzarella, aged white cheddar, sharp cheddar, parmesan, cream cheese and brie are the cheeses I could NEVER live without.
seriously, I could live on cheese and nothing else.
I dont really know..?
I love to cook, but I also love to eat. So I generally eat more than any of my friends at parties, restaurants, etc. But my weight never goes up or down. I've never weighed more than 105 lb, but then again, I havn't been on a scale since my last checkup. Also I'm quite short, about 5'3''.
My friends don't really comment on this kind of stuff, but when I first met them, they were a bit incredulous about the amount of food I loved to cook and eat. Now, they're used to it. :]
Combining two yummy things is usually good. However, chocolate ketchup sounds slightly barfy.
~PerkyMac~ that sounds mouthwatering. literally.
Yes, but once I get immersed in the cooking, I'm not compelled to devour the whole dish. Just sensing smell, touch, sound and sight feed my soul. Then again, when I step into a kitchen someone has been cooking in, I have to taste everything.
Those chops would be so good in a stew made in a pressure cooker. Probably because I'm craving a warm, stewy dish.
I love sushi whether its room temp or warm. Warm just means the rice was just made. Whenever I make it at home, I consume immediately so the rice is usually warm. On the other hand, I think sashimi is good cold. If its served on ice for presentation purposes then I don't mind.
I would store half in the freezer. You never know when you might desperately need pecans :] For the rest: make some candied pecans, pecan butter, toss some in a salad, cookies, yogurt, granola.
probably some all-night snacking, mind-numbed by the paper I have to write. I have yogurt, toast, tea and chips on hand.
three boxes of oreos in one sitting
I know people think that meringues are one of the easiest desserts to make, but all the times I've attempted to make them, it turns out to be an epic fail.
I love ssam, Korean lettuce wraps.
Usually, I liike to put in bulgogi, galbi, or sashimi.
Then rice, and chile or fermented soybean paste.
~mollykate~ that sucks. Just curious, are there any "bready" foods that don't contain gluten? I can't imagine life without pastries !
Filling phyllo cups with cheescake sounds yummy.
mmm.. now I'm tempted to try the chocolate cake and the bday cake.
I usually crave cheese. Just a little and I'm all happy :]
Believe it or not, I had no idea what freezer burn was until someone mentioned it and explained it to me. Before, anytime I encountered freezer burn, I just thought the food had gone bad, and I threw it out.
~lemonfair~ thanks for the warning. I take care not to consume too much to cause my throat to swell, but sometimes, I just need a bite of a crisp and juicy apple! What ~jaf~ said is true too. Canned and cooked fruits don't really bother me. You're lucky! I hope I outgrow my allergies. (but a munchkin is never traveling anywhere near my mouth again)
haha munchkins are little doughnut balls from Dunkin Donuts.
I used the chocolate ones, but now even seeing a carton on munchkins makes me back away in fear.
At the pho places I've been to, they cook the broth right on the table, and there is a dial next to it to adjust the temperature. So naturally, the meat comes out raw and everything else comes out on the side.
@honeybea~ How would you make your own almond milk? I'm intrigued.
Actually when I was growing up, my parents always brought home a crazy variety of fruits and veggies, so I think I've tried most everything except rhubarb.
But I remember the first time I tried I ate a perfectly soft and ripe persimmon with a spoon and a fig picked from the tree in my backyard.
I have to say, I love NYtimes for everything.
I have a probably unfair bias and aversion towards mac and cheese. Its most likely because I've never eaten a particulary excellent one. But when I think of mac and cheese, I immediately associate it with artificial, bright yellow cheese covering slimy macaroni.
I know people love this "comfort food" but I cant understand them. Maybe now that I've read MS's recipie, I too can join the cult following (:
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