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I must be missing something, but what temperature do these bake at? Thanks!
I think the best advice I have gleaned from watching Top Chef, 2 things: 1) taste everything! and 2) the judges talking about acid levels in food helped me realize adding some vinegar or citrus juice can fix lackluster food
I live in Madison and I've only had Roman Candle, but I was extremely disappointed. It's pretty expensive! I also think Glass Nickel is overpriced, but much better than Roman Candle. I also thought that Greenbush was overrated as well, and didn't love Cafe Porta Alba either. Honestly the best pizza I have here is when I make it myself, but I'm also a poor grad student so I haven't tried everywhere I'd like to, such Pizza Brutta.
I'm glad I'm not alone in loving Mary Janes, Bit O Honeys and candy corn! But then again I think I also just love all candy
I also like vanilla midgees, and have been eyeing these candy corn M&Ms for our candy stock-up trip on Nov 1... but maybe I will pass now.
We got plain white chocolate M&Ms from Easter which I quite liked.
Hm this makes me realize I haven't eaten many exotic things lately! I recently got some extremely cheap humanely raised veal (a perk of having friends work on cow development studies at an Ag university) and eating that will be exotic for me.
I made these today with a pre-heated (at 500 degrees) pizza stone and broiler on high and they were awesome! I didn't even let them rise as long as I should've, and they were still great
Pralines & Cream is one of my favorite flavors too, probably also developed by a first job at Baskin Robbins! The University of Wisconsin-Madison Babcock Dairy ice cream has an even better version, with praline-flavored ice cream as the base. I'm going to have to get a scoop tomorrow!
How can I make a replica of a Chik-Fil-A spicy chicken sandwich at home?
I love olive bread
I baked these tonight (after 24 hours refrigeration) and they are pretty good but I think they could use more salt. And I even sprinkled salt on top! I agree with LizLemon, the NYT CCC recipe is my go to.
I've never been to El Salvador... but I have been to Guanaco's Tacos and Pupuseria in Seattle many times, and here you are missing the herb loroco from both the pupusas and the cortido. From what I understand it's particularly essential in the cortido.
Unfortunately now I live in Madison, WI, where I haven't found a pupuseria or loroco source!
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