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Free Coffee Alert: Mocha Mondays at McCafe
Your link is for Northeast Ohio only. I'm thinking there might be a few other McCafe's out in the other 56 states somewhere.
Needed: a meal that would win a man's heart!
beef.
starch.
beer.
sugar.
its whats for dinner.
ChelleyD01 has it right. This is a meal for a man who will protect and provide for you. If you're trolling with wasabi encrusted talapia and brocolli rabe you'll likely catch a man who'll cry along with you watching the Sex in the City marathon on Lifetime and is quite unlikely to squish spiders and open stuck jar lids (the remaining reasons for the male of the species),
Dinner Tonight: Corn Chowder with Cheddar
Corn? In corn chowder? Blangblang you renegade.
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Recent Comments | Response to Comments
McDonald's Releases New Angus Third Pounders Nationwide
Hopefully it's seasonal and it will be a short season. Tried it tonight--was jonesing for some McD fries--and was totally unimpressed. Maybe if McD's went back to actually cooking the burgers in the restaurant? My standard for hamburger chains is Hardee's where thick Angus burgers--grilled right there behind the counter--have been de rigueur for quite some time and are done really, really well (but their fries still suck). There are only two reasons to go anywhere near McD's anymore: fries and McRib (which is quickly shrinking to "slider" portion size).
Free Coffee Alert: Mocha Mondays at McCafe
Your link is for Northeast Ohio only. I'm thinking there might be a few other McCafe's out in the other 56 states somewhere.
Needed: a meal that would win a man's heart!
beef.
starch.
beer.
sugar.
its whats for dinner.
ChelleyD01 has it right. This is a meal for a man who will protect and provide for you. If you're trolling with wasabi encrusted talapia and brocolli rabe you'll likely catch a man who'll cry along with you watching the Sex in the City marathon on Lifetime and is quite unlikely to squish spiders and open stuck jar lids (the remaining reasons for the male of the species),
Dinner Tonight: Corn Chowder with Cheddar
Corn? In corn chowder? Blangblang you renegade.
Making Butter at Home
Debralu, the plunger is called the "dasher." My late Mother was a teacher and used to go around to other schools after retirement and show the kids antiques like a butter churn, butter molds and a meat grinder. The kids were fascinated; even with the Food Channel, Discovery and others all they knew of food production was industrial.
I do like Byard's Home Depot idea. I wonder if I could hook the dasher up to my reciprocating saw?
Remember, kathyvegas, a little butter imparts a whole lot of flavor and the "corn and chemistry set" alternative is spackling your innards. All things in moderation--unless the oatmeal is in cookie form.
'Food Network Magazine' Lists the Best Burgers in the Country
What this is is a list of good hamburger places within the largest media market in each state. I have had too many great REAL hamburgers while traveling through the hinterland to give much credence to a list like this. It underscores the necessity of a site like AHT and the input of its readers and contributors, why it's great to hear from burgerphiles who don't live within 50 miles of a major airport.
Photo of the Day: Texas Waffle
Now I don't feel so stupid for confusing my Vermont and New Hampshire pancakes.
Further evidence of a reversed pic: the fork goes on the left as any fine Waffle House diner knows.
Dinner Tonight: Tortellini with Brown Butter and Sage
Spaghetti Warehouse in Atlanta used to have a wicked browned butter sauce for pasta. Drain the pasta REALLY well before adding. I'd have to pass on the sage, though. Definitely Parmesan, but go with the shaved instead of grating it. I use a twist of FRESH lemon occasionally--great for adding that bit of brightness to a dish, especially a good chicken and rice soup or dish.
The Year of the Pickle, and Other Jewish Food Astrology
So, what am I....? Yep.
What to Get at Flip Burger Boutique
Hear, hear! Well said Oneiron.
Blogwatch: Cranberry Curd Pavlova
Based upon the lack of geographic and anatomic knowledge, my guess is you were publicly educated near one coast or the other. The shape is neither Africa or heart; it is South America replete with an indication of where the Panamanian isthmus should be.
However, I defer to you on curds. I am only familiar with lemon curd through a friend with English roots. Lemon curd was a surprise delight in a somewhat lacking spectrum of cuisine under the British crown.
Keep your freak on and maybe opt for some exotic fruit from South America. And, maybe slip an atlas onto the shelf next to the cookbooks.
Chicago's Meatloaf Bakery
The one true test for any meatloaf is how well does it hold up the next day after overnighting in the fridge, sliced and presented between two slices of "stick to the roof of your mouth" fresh Wonder Bread smeared with French's yellow mustard.
I would be hard pressed to find anyone anywhere who could top my college rommate's wife, Jocko in making exquisite, three meat, seemingly impossible but better the next day, yeah I'll dog sit for a week, meat loaf.
Fish? You'd be laughed out of any pot luck dinner south of the Mason-Dixon; even at the Lutheran's and they're pretty open minded about fish stuff....
Pass the Moose-ghetti and Meatballs, Mom
"Yum, white mold."
How is this different than the dry age process I just saw on TV from the Peter Luger Steakhouse meat locker? The purpose of dry aging described in both instances was almost identical.
I agree with the comment about cutting away all the wild fat; just substitute beef suet if you are grinding the meat. No gamey taste and you can control the amount of fat easily.
Newspaper Food Sections Cutting Jobs; What Can Be Done?
Just like lots of things most food sections got away from their core--the things I read them closely for: real reviews of local restaurants, food and wine; popular recipes plus a few to broaden my horizons; and food events like our local seafood festival. More and more it assumed the role of arbiter of healthiness and reviews were increasingly becoming comparisons of what the writer thought the food and service should be rather than an objective look at what is was. The celebrity of the chef or owner became more important than what John and Jane Q. Public could expect to find on a visit.
Blogs started to fill this void quickly and effectively. With many to choose between you can find one or more which share your tastes and is most likely to represent you. While I value the knowledge some food writers and editors have, too often I find they promote an agenda on what they believe the local, regional or national (there are some very big egos immortalized in that soy ink) food scene should be.
I have neither the taste buds or pocketbook for haute cuisine; my predilections are rather pedestrian. I welcome the blogs like "A Hamburger Today" and TV shows like "Diners, Drive-Ins and Dives" that are mindful of the fact a good hamburger place is not an automatic when a patty is slapped onto a griddle or that the art of frying chicken well is both varied and rare. I hope the contributors to these sites become more geographically diverse and continue to develop the richness of the content. (Now if Serious Eats would add a hot dog blog....)
These days I skim the food section only when time permits. The straw for my camel, though, was an article on the carbon footprint of a cheeseburger. I am sorry, but the only carbon I want to read about in a review of cheeseburgers is whether the glorious 80/20 red meat was cooked to medium rare over blazing hunks of carbonized wood (yea!) or with a hydrocarbon gas (not so much yea!).
If you take any newspaper and start to cross out articles not written locally you'll be left with little that escaped the blue pencil save local sports and the social scene and hopefully an article or two in the Wednesday food section with the grocery store flyers tucked inside. As the coverage of local flavor (pun intended) diminishes, so the likelihood of continuing with a food section as we have known in the past does, too.
Ben's Chili Bowl in D.C. Celebrates 50 Years
Several years ago I got to spend a few weeks by myself purely playing tourist in DC so I embarked on two of my culinary quests: BBQ and hot dogs. Most people think it's easy to find a good hot dog place and they couldn't be more wrong. When I rode the Yellow line up to U Street to go to Ben's Chili Bowl I had no inkling of the history of the place; only the reviews and recommendations of the food drew me in. While I was there (fortunately there was a little bit of a wait) I got an appreciation of what the place meant in the history of the neighborhood and to DC. It is a rare find for a historical place to still be serving up great food, too; most rest on their laurels alone, not Ben's. Go for the half smoke (get it grilled) and get a lesson in history. And, don't be too proud to ask for extra napkins. Congratulations on 50 years and thanks for the great dogs as well.
Mrs. Fields Files For Bankruptcy
Okay, someone HAS to say it. That's the way the cookie crumbles. Sorry.
Neil Diamond Photographed Through a Bagel Hole
I agree the source of food hole should relate to the person, place or thing photographed. Here in the South, or photos of Southerners, or Southern-iana (?), the hole of choice would be a Krispy Kreme glazed doughnut. This, however, presents serious timing issues for "Hot Doughnuts Now" diehards such as myself; I couldn't hold onto a Krispy Kreme long enough to frame and focus--hell, my lack of self-control couldn't outlast an almost instantaneous point 'n shoot. Putting one-half of the Southerners' Eucharist in my ocular area and thus proximity to my pie-hole is like dangling a double chili steak with cheese from the Varsity (Happy 80th!) in front of a backsliding vegan about to snap. Now I'm hungry so I'm going out for a dozen, er, a 12x zoom lens.
In Videos: How To Make Steampunk Hot Dogs Called 'Steam Bangers'
You have no soul. You both strike me a the type of folks who will walk pass a hot dog vendor cart to get to McDonald's (and not for the McRib which would be understandable).
Those dogs have been cooked in super heated steam, nothing is going to contaminate them in a few seconds.
Never did see what condiments were being offered.
Needed: a meal that would win a man's heart!
I know I'm late to contribute, but I wanted to share my story. When my fiance and I first started dating I won him over with leftovers! Our first date actually lasted longer than either of us had planned so I offered to make something when he said he was hungry. He said he was fine with leftovers. They happened to include Blue Cheese Macaroni and Cheese and he was smitten. Both with me and with the recipe.
The first meal he made me a week or so later on another date was amazing. Roasted Cornish Game Hens stuffed with wild rice and portobello mushrooms, mashed potatoes, perfectly sauteed green beans...it was fabulous. And he really won my heart by making an extra serving for my roomate who is a definite foody. He won her heart too and she gave me two thumbs up and told him that he had her approval. Six years later we're still cooking for eachother and together and planning a wedding!
Free Coffee Alert: Mocha Mondays at McCafe
" Free coffee is free coffee"
no it's not.
A free Mcdonalds mocha is not a free Starbucks mocha is not a free "my local espresso bar" mocha. Yeah, i do live where there is VERY good espresso. Maybe if the only place in town to get coffee were McD's but I don't eat their hamburgers either.
Free Coffee Alert: Mocha Mondays at McCafe
Before you go out of your way (like I did), please be aware that they are only 7 oz (iced) or 8 oz (hot). Mine was gone in 2 gulps. And it basically tastes like chocolate milk with little discernible coffee flavor.
Free Coffee Alert: Mocha Mondays at McCafe
They didn't offer it to me either.. :). They just charged me for my cup of coffee and sent me on my way. Now I'm definately going back.
Free Coffee Alert: Mocha Mondays at McCafe
I went this morning w/out knowing about the deal, would be nice if they offered it without me having to ask.
Free Coffee Alert: Mocha Mondays at McCafe
@jscarey: The updated link is a general McDonald's locator since McCafes are now in the majority of them (except the express-sized locations). And the offer is good from 7 a.m. to 7 p.m.
Free Coffee Alert: Mocha Mondays at McCafe
56 states?
I'll probably try to go. Free coffee is free coffee.
Needed: a meal that would win a man's heart!
I'd shy away from a heavy meal like beef, beer, and starch. You don't want him sitting on the couch loosening his belt and falling asleep afterwards do you? I did a tuscan chicken w/ white beans, polenta and carrots for my bf which was flavorful and satisfying, but didn't leave us too full for post-prandial activities.
Needed: a meal that would win a man's heart!
The first romantical at home dinner I made for my man, sans all other roommates and such, I made prosciutto wrapped cod, a tomato and feta salad, spinach and some grilled bread. He was very impressed and the meal was not that tough to prepare at all. Seafood says you're fancy, salted meats say you aim to please.
Before I decided on that meal I just asked him if there was anything he wouldn't eat and based on that, planned the menu myself. If he's a good man, he'll love whatever it is you decide on and be super impressed at the effort. Apparently despite every gourmet thing I've ever made for my dude his all time fave: baked eggs for dinner. Go figure.
Needed: a meal that would win a man's heart!
I will second, third, and fourth the people who emphasize finding out about the person's food dislikes and allergies in advance. I have been wooing my SO with food (she's a sucker for garlic, bacon, and chocolate), and had I not done my research, it would have tanked - she HATES onions, cilantro, ginger, lemongrass, pork, and lamb. Problematic, since 1) onions are fundamental, and 2) I learned to cook from a Vietnamese-Aussie friend, so I use those ingredients all the time! Now I always keep my eye out for recipes with no onion (or where the onion can easily be removed) - and she really appreciates my efforts.
Of course, if your eater has some strong food preferences/allergies/religious dietary restrictions, they should be up front about it, but it's best not to make any assumptions.
Needed: a meal that would win a man's heart!
Do NOT neglect the aroma. Beef brisket cooking at a low temp all day in the oven has gotten me at least two proposals. (Decent AND in-decent).
Needed: a meal that would win a man's heart!
I won my fiance over with breakfast ;-)
Needed: a meal that would win a man's heart!
A bottle of whiskey and a can of whipped cream.
Needed: a meal that would win a man's heart!
Simple is usually best. Hard to beat a steak and baked potato, for example. Of course, that may not fit the budget or show off your culinary skills. Try to avoid casseroles, but hearty food that has interesting touches is going to be welcome. I'm pretty adventurous compared to most guys I know. I'll eat just about anything. I love seafood, but that isn't for everybody. FInd out what the guy loves. Serve meat that has been cooked simply in the kitchen and not on the grill, but with some kind of sauce or gravy prepared from the pan drippings. Do pasta with fresh chopped tomatoes and basil, for example or do pesto instead of the old reliable marinary or alfredo sauces.
Needed: a meal that would win a man's heart!
My advice to you is, don't try something you've never made before- practice- keep it simple, something complicated is'nt going to impress any one (unless you're are a chef). You might invite him over to help and make a pizza or spaghetti- Make it fun!
Needed: a meal that would win a man's heart!
While the food is really important, the conversation should be equally, if not more so. Find out what this person is really interested in, do a little research, then ask him questions about it over your finely prepared meal. If he doesn't have interest in what makes you tick, then he isn't worth the cloth napkins at the table.
Good luck!
Needed: a meal that would win a man's heart!
Prime rib? lasagna? meat loaf? Do you really want me thinking about my mother all night and how you can't cook as well as her?
I'd much rather have a woman cook me something new and interesting. Something with some spice.
My perfect first date dinner would start with her saying something along the lines of, "I had this once in Hong Kong/Nice/Cairo and I think I've just about got the recipe right." How's that for a conversation starter?
Needed: a meal that would win a man's heart!
I actually won my boy over with spaghetti, hahah. Linguine tossed with good olive oil, fresh basil, lemon juice, kosher salt and some coarse pepper. Served with grilled shrimp (just olive oil salt and pepper) and some thin roasted asparagus.
Deliciousssss.
Needed: a meal that would win a man's heart!
@emilydev; as an ex-pat in the UK, I am stunned by how casual most people are about food safety. Pans of food left out overnight are casually eaten the next day. And no one rinses the dishes...they wash them, and put them straight onto the drying rack, with soap bubbles still on them.
I love making seafood chowder...we have a local fish shop, and the man who runs it will give me a bag of off-cuts on the cheap. I just take whatever I'm given. Scraps of haddock, salmon, cod, sole, pollack, whatever. I usually get a few shrimp and maybe some crab meat (if I can find it) to chuck in as well. A bit of cream, some stock, a few potatoes, whatever green vegetable is in season, some chili peppers, lashings of butter and black pepper, sauteed sweetcorn, and a crusty loaf of fresh bread on the side.
Needed: a meal that would win a man's heart!
"Anus beef" is cracking me up!
I also have to recommend mussels. Very romantic to put them in a huge bowl, both of you dipping in to grab them, sopping the sauce up with a crusty loaf. Bliss!
Needed: a meal that would win a man's heart!
When I was in England recently, making a play for the man I'd fallen for, I insisted on making him lunch at his house: smoked haddock chowder. He loved it. I think the most successful element (other than how good it tasted) was that I sort of tossed it together instead of sweating over it for hours. He got to see how easy it was (and might be inspired to cook for himself - or for me - down the road, which is important to me!), and even pitched in a little chopping up the potatoes.
Oh, and it all worked out beautifully! Not just the chowder, but the trip. :)
(PS - smoked haddock is not so readily available here, but there are lots of similar chowders you can make, and it is highly adaptable)
(PPS - unfortunately, the silly man left the rest of the pot out on the stove, thinking he could just reheat it the next day - um, not so much! I made him toss it.)
Needed: a meal that would win a man's heart!
Seafood paella. Moules a vin blanc. Dungeness crab and butter (with nothing else). You can always do the "Elvis Dinner" of pork chops, fresh steamed green beans, mashed potatoes and gravy. I have found a lot of men find that meal comforting in some way....
Dinner Tonight: Corn Chowder with Cheddar
Delicious sounding recipe. If you want some more chowder ideas, try this place where you can learn just about anything about soups, chowders, you name it...
at Soup Hoopla!
Dinner Tonight: Corn Chowder with Cheddar
Oh, I'm sure the recipe will work as written, I just think it would be a lot better with heavy cream, butter and leeks instead of olive oil, skim milk and onions. Looking for leeks in my part of the country was like looking for hen's teeth when I was a kid. Now-a-days you can pick up a bundle of three big ones anytime you want at the local Wally World. A little bacon thrown in would not hurt it, either. I think Michael Z is right about that. Also, I like red Pontiac potatoes a lot better than I do Yukons.
BTW, leave the cheese out of this recipe and it will be good eats when cold.
Dinner Tonight: Corn Chowder with Cheddar
I made this last night as well and I was pleased with the result. I did add bacon, frying it at the beginning and using the fat to sweat the veggies. I used vermouth in place of the regular white wine because that is what I had. Oh, and it screamed for salt and pepper. The waxy potatoes are a great idea and be careful not to overcook. The texture of the cubes does a lot for this dish. Crumble the bacon and use it as a topping.
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Hopefully it's seasonal and it will be a short season. Tried it tonight--was jonesing for some McD fries--and was totally unimpressed. Maybe if McD's went back to actually cooking the burgers in the restaurant? My standard for hamburger chains is Hardee's where thick Angus burgers--grilled right there behind the counter--have been de rigueur for quite some time and are done really, really well (but their fries still suck). There are only two reasons to go anywhere near McD's anymore: fries and McRib (which is quickly shrinking to "slider" portion size).