I made this with some southern smoked sausage, homemade sauerkraut, and smoked paprika. It was delicious. I've never this type of soup before but really enjoyed the familiar flavors of sausage and sauerkraut together buffered by chicken stock.
salted caramel pecan fudge
bacon and blue cheese
Bacon and blue cheese.
Salted caramel pecan
Medium rare, salt, pepper, and blue cheese.
That's a tough decision. Marshmallows are pretty awesome.
I keep ponzu on hand for dumplings like gyoza/potstickers.
Cigar City in Tampa, FL. It's hard to name a favorite but their chocolate cherry almond biscotti I had at Hunhpu's Day was super delicious.
Pumpkin bread. Seriously, how is pumpkin bread not on your list? It can be a breakfast food of course but so can several things on the list.
Thanks. I've wondered about this before. If I was say, browning the onions, it's obvious why you need to do that first but I've always wondered about the recipes that say to just sweat the onions.
Cheese. Sometimes with a strip of leftover bacon crisped up in the microwave or a bit of smoked sausage.
This makes me miss Wild Wings. I used to live in SC and had several locations to choose from but here in Tallahassee we are out of luck. I've never gotten a burger there but love the wings and buffalo chips.
I do love buffalo sauce and put my homemade hot sauce on half the food I eat so I may need to try this.
I've got a Belgian Quad boiling right now. I'm pitching it on a yeast cake from a Belgian Stout that I'm transferring to secondary. The Belgian Stout is delicious (I used a kit from Northern Brewer).
Also, today was my first time using my new mash tun, instead of just using a grain bag. (I do partial mash since I can only boil up to 4 gallons inside) Yay for mash tuns!
It's hard to pick a favorite, but grilled cheese with bacon (and use bacon fat in place of butter on the bread) is pretty darn good.
I've made these using apple cider in place of the broth and it is good. I use bratwursts because the only other fresh sausage I can find is Italian or the little breakfast links. Every year on Nov. 5th we have a psudo Bonfire Night party and eat bangers and mash and watch V for Vendetta.
Most foods I didn't like as a kid I still don't like. Foods I never had as a kid, like okra, collard greens, and zucchini, I'll eat with no problem. My mom made me eat carrots about at about 50% of dinners growing up and I still don't like them. Cucumbers literally make me gag. I can only tolerate onions if they are cooked to death. Even onion rings/blossoms/straws I can't stand despite them smelling delicious. Mostly I can't stand raw veggies or anything with vinegar with the exception of hot pepper sauce. Some things I was scared of as a kid I've grown to appreciate but the most popular American veggies such as salad, carrots, peas, onions, cucumber, tomatoes, and a few others I never grew to do more than choke them down, if I can even manage that. I can't stand most condiments. Fortunately I'm usually the one cooking so I can control the food.
I love spicy food, and always have. I like a lot of ethnic foods that I never had growing up. I love trying new foods (as long as they don't contain on offending vegetable or condiment). I love cooking and trying new recipes. It is hard though when certain foods are so popular and try as I might, I can't stand them.
I think a witbier or a saison would be great. Being light and slightly complex they seem a little more high class and better for a wedding than a relatively harsh IPA or stout. I could be biased though as they are a couple of my favorite styles. I've considered brewing a beer for my wedding whenever that time comes along.
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