Recent college grad and aspiring writer/cook from New Jersey.
Hot chocolate with Goldschlager is surprisingly delicious also.
When I was in NOLA last year we had brunch at a place called Muffa's on Esplanade EVERY DAY. It wasn't necessarily the best food I've ever eaten, but as far as hole-in-the-wall, $2-bloody-marys, open-24-hours, friendly, neighborhood bars go, it was a gem.
I'm one of those bizarre people who doesn't actually LIKE raw tomatoes. What I DO like is stewy, saucy, cooked tomatoes - especially when they're cooked to be bruschetta.
peanut butter bars, at the request of the BF's family, for the second year in a row
DEFINITELY hit Eulogy if you are even remotely interested in beer. Their food is pretty good too, but let's be honest - it's totally about the beer.
SHEETZ if you're in any kind of hurry. Their MTO (Made to Order) section is great - kind of like a Wawa if anyone is familiar with that...
Also, there are ZERO rest stops worth visiting in West Virginia if you're heading through there, so get any stops out of your system in Pennsylvania!
Meatballs...and we're not even Italian!
Sorry, this isn't going to a very classy suggestion, but my BF and I loved it when we visited: the Brooklyn Brewery does free hourly tours (definitely on Saturdays, not sure about the other days), plus they have an extensive bar/seating area with cheap (~$3) pints. It's really unique, especially if you've never done a brewery tour:
@dbcurrie - I am SO with you on the out-of-the-way jerk chicken places in Jamaica. We did virtually the same thing when I was there and it was INFINITELY better than anything else we ate that week. Fantastic.
Also, Boyfriend and I spent a weekend in the Poconos (PA) skiing this winter and (despite the fact that we were ill-prepared for EVERYONE only accepting cash) we had the best pancake breakfast. Just very simple, buttermilk pancakes, but they were WONDERFUL.
Anything chocolate. Or cheesecake. Or, preferably, BOTH.
Cheesecake! It cracked like there was no tomorrow because I'm too impatient to let it cool properly, but hey - it's the taste that matters, right?
I mail my BF boxes of cookies all the time - biscotti is GREAT to send in the mail, as are the shortbreads everyone else has been suggesting...good luck!
And lots and lots of baking...
I'm SUCH a baker when it's cold and gross outside. Last weekend I made biscotti, cookies, AND bread.
Any kind of red, but especially Spanish reds.
Ditto the Port of Call burger. There's also a tiny little shabby-looking bar across the street from Port of Call called Buffa's that serves $2 bloody marys and mimosas.
I LOVE this book. Everything in it is so easy and so delicious.
My boyfriend had a great lamb and mint pie when we were in London a few weeks ago. His first one ever....he loved it!
Brussels - Chocolate-covered Belgium waffle vending machines
Italy - espresso vending machines
America - pure and utter crap
Ok, I know this is TOTALLY not what you meant, but MY GOD did it burn: I made the ENORMOUS error of cutting a LOT of chili peppers up without putting gloves on. NEVER AGAIN.
Oh my god I got GOOD KNIVES. I kid you not, at 8:30am I was chopping anything I could find. THEY'RE AMAZING!!
Also, an espresso machine, Illy espresso, and BEAUTIFUL espresso cups.
Plus, Paul Reinhart's Whole Grain Breads and the 660 Curries cookbook. Can't wait to get cooking :-)
Squash curry. So warm, so easy, so delicious - and freezable so I don't have to eat the same thing all week.
The N'Ice Chouffe is my favorite Christmas beer http://mozzarellaandmerlot.wordpress.com/2009/11/23/my-favorite-winter-beer/
My mother and I both use Splenda pretty frequently, and I honestly don't think it tastes much different. Maybe it's just years of eating it subbed in for part of the sugar in recipes. My advice is this:
If you're concerned about how it'll taste to people like you (who aren't used to the taste of Splenda), only sub half of it. It really won't taste dramatically different.
Don't sub it for powdered sugar or brown sugar - only granulated white sugar (it doesn't dissolve the same as confectioners, obviously). And don't waste your money on Splenda brown sugar - it's just brown sugar mixed with Splenda.
Lastly, shoot for something that's not sugar-centric. Oatmeal cookies are good, for example, because there's a lot of other stuff going on. Some like, say, candy or meringues, on the other hand, would be a big no-no. And sugar cookies? Clearly the taste is going to noticeably change there. I've also found that quickbreads (especially those with fruit) are a decent place to sub out some of the sugar.
I hope that was helpful and not just...ramblings. :-)
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