goya with the chunks, hands down.
yep, too salty for me as well. i ended up adding a bit of white wine to cut the richness. otherwise very good.
Very moist and tender. I don't really see what the point of removing the crusts from the bread is, I just used 4 oz of day old baguette crusts and all. Definitely check your seasoning before committing to final form. I felt like mine were underseasoned. All in all however this recipe is a winner!
another MA kid checking in.... this was absolutely a school lunch/church dinner staple. my grandmother's version was also a regular dinner at home, just sub campbell's tomato soup for the sauce!
$15 for a burger and a beer isn't "affordable"? in NYC even?
wow, lighten up. making a good citrus curd can take practice. you can usually salvage an unset curd by cooking it a bit longer. that said you probably screwed it up by not following the directions, so don't blame carrie.
devil dogs MUST be eaten with a glass of cold milk.
a big old pile of crabs and shrimp!
these are good! mine did not rise too much, i could have filled the cups and not had leftover batter.
sierra nevada torpedo at $12.99/12pk (MA) is almost impossible to beat.
as usual "you can't make good X without this super expensive gadget!".
sure i can.
just a suggestion, in these beer posts could you start putting the location of the brewery so we can get some idea of availability in our own areas?
this fast-food-mashup crap needs to stop being passed off as legitimate content on SE.
can we please be done with the fad of buttering the OUTSIDE of the bun? it's obnoxious.
i stopped there and had a few a year or so ago. the drinks were great and the glassware was very nice. the place smelled like garbage or sewage though, it was gross. i don't know if that's part of the "ambiance" or something.
-store leftover guacamole in zip-top bags with the air squeezed out.
-freeze pesto in small jars with a layer of olive oil on top
you can't quite control carbonation "on the fly" as it takes much longer for gas to absorb/release from the beer. you can however fine-tune the pour on the fly which is a great idea that will provide a superior product.
@Lorenzo this has been pretty easy to predict for a while now. american craft beer exploded on the scene with something to prove and the natural tendency has been to push it as far as it can be pushed. i don't think "extreme" beer is behind us, but the craze of super high IBU and ABV is passing for sure. classic session ales and lager are going to the next big thing IMHO. that said, american brewers have taken beer to astonishing new levels and we should be proud!
"BPA/BIPA", belgian yeast with american hops... blech.
wow! very informative article!!!!
unless the person getting the tip is waitstaff (i.e. makes less than the minimum wage and makes most of their money off of tips), i don't tip. call me a jerk but that's their job. i delivered lumber for years and never got or expected a tip; because it was my job (trust me, hauling sheetrock is a hell of a lot more taxing than a couple of burgers). just because it's food service doesn't mean tipping is required.
having a bbq party.
Fantastic! made exactly as called for and served with pasta. Fantastic!