Serious Eats - seriouseats.com

Wow that sounds good - and very economical!

1. Beer (4 cases)
2. Chicken Wings (10 lbs)
3. Peanut Oil (2 gallons)
4. Butter (2 lbs)
5. Franks Hot Sauce (2 large bottles)
6. Bleu Cheese (1 lb)
7. Mayonnaise (1 large jar)
8. Sour Cream (amount equal to the mayo)
9. Celery

Ok, I'm set for football season, at least for the first week, and I've got one item left. What to get? Decisions, decisions...

I got 100 percent ... and I don't eat most of the things on the list. I did go back and change a few answers, though. It would have been harder if the answers didn't repeat themselves.

How about sponsored content from non-profits in Talk? American Heart Assn, American Cancer Society, etc.

I must be slow. I've referred to places where I buy or products I use in replying to posts. Help me recognize the sponsored content. And what is Serious Eats perspective on this - do they have sponsored content or not?

Luckily, most of my friends cook on a daily basis, though many buy food for lunch.

But at a previous job, most of my colleagues were clueless when it came to food. Once, we were planning a potluck party (a stupid idea, given the circumstances) and one woman admitted she was going to buy dip because she had no idea how to make it. Dip!!!

What's worse, everyone thought that was perfectly normal.

I am a singlet, and cook 98% of my meals for myself. I outfitted my very small kitchen with high-end stuff to encourage myself to do so.

Many of my other single friends think this is nuts, as they consider nuking a Lean Cuisine to be "cooking." I gave up all that stuff years ago, and find that one of the best parts about home cooking for one is that I can get high-quality, expensive stuff in small quantities. I can easily afford one great steak at the local butcher; if I had to buy enough for a family, I wouldn't be able to afford to eat as well as I do!

I think NYC is a different animal. I grew up in the Midwest, where a restaurant dinner was a very special occasion. And, everyone knew how to cook, including the "feminists" who simply micro'd dinners. In NYC there's other factors: working til 8/9 pm frequently, very small or non-existent kitchens in rental apts, quality of appliances (my stove had two temps: Inferno and lukewarm), etc.
On the other hand, here on SE we've seen stories of underground dinner clubs in NYC, so somebody's cooking!

I imagine the T-Ho's brand will not produce the fierce hockey-stick wielding loyalty that it has here in Canada. Tim Horton's is like other Canadian National Treasure (hockey, poutine, Tom Green, The Tragically Hip), and seems to be a phenomenon that only Caneedians get, eh?

I personally go out of my way to avoid this place since the coffee is more like Memories of Coffee. But Tim Bits rule. Hard. They're great to bring to meetings and someone inevitably asks before getting down to business, "Who brought the dog nuts?" Yes, ALWAYs fun at meetings.

Got an iced coffee and some Timbits. Coffee was very bitter, and even though the Timbits box shows chocolate and powdered sugar and other varieties, my selection was 8 apple ones and two plain ones. The best thing I can say for the Timbits is that they aren't overly sweet.

Next time I'm going to Dunkin'.

Are those that didn't get 100% just not posting their scores? Haha. I got 23/25...I'll admit it. I got geoduck and tostones wrong....oops. This was fun though - thanks! It's great for weekly Food Vocab bit on Chew on That as well. Post any words you had a hard time with!

Hillary
Chew on That

@therealchiffonade - I work on Wall Street and at my firm we get meals for free - delivery. So that means that most of the people I work with eat take-out for breakfast, lunch and dinner! for me, it's just depressing to never have home-cooked food. For the people I work with it's normal and they love it. A delivery person shepherds their food to their desk for each meal and they never have to budge from their seat or rinse a dish.
I think it's just depressing, personally.

one of my favorites...

Whole-Wheat Spaghetti with Swiss Chard and Pecorino CheeseRecipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: The Lighter Side of Italian
RECIPE COMMENTS & REVIEWS(190) Cook Time20 min
Level
Easy
Yield
4 servings
CloseTimes:Prep20 min Inactive Prep-- Cook20 min Total:40 min Recipe Tools:
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Ingredients
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Recommended Wine: 2001 Clerico Trevigne

Origin: Alba, Piedmont

Grape: Barbera

Wine Notes: This wine is from the north in the Piedmont region of Italy. I

chose a Barbera because I needed a wine to to stand up to the bitterness of the swiss chard and the strong taste of the pecorino cheese. This wine's texture is smooth and the color is a dark ruby red. Its bouquet is scorched earth and blackberries with a kiss of oak. The pasta's flavors do not fight with the taste of the wine but is an explosion of flavor every time you take a bite of spaghetti or a sip of wine.