@calliegirl are you looking for caloric density or just most calories in a whole fruit?
Name 3 of the 5 mother sauces.
What is the proper use of a Brotform or Banneton?
What is a mezzaluna used for in cooking?
What is another term for a bain-marie?
What spice is actually part of the reproductive organs of a crocus flower?
What word us used to refer to chopped carrots, onions and celery used together to form the base of a dish?
Bechamel, Veloute, Espagnole/Brown, Hollandaise, Tomato
Shaping bread dough during proofing
Chopping/mincing
Double boiler or water bath
saffron
mirepoix
There is just something about a Red Baron individual sized cheese pizza. Maybe it was all the times I ate them as a child/teenager. I don't know. But totino's although passable can never touch that for me. I agree though I don't understand the digiornos of the world.
Chicken and dumplings, and creamy soups - he can't stand them.
My boyfriend loves breakfast for dinner etc. And he seems very amazed every time I make quiche. He also loves when I make a homemade chicken pot pie - it's definitely work, but he loves it, and lasagna is another favorite.
I second knitter - and you can also slice them relatively thin and fix like fried potatoes - delicious.
I make these same things with caramelized onions, fresh thyme and gruyere cheese (and usually some cream). Once they cool I put them in ziploc baggies in twos or threes and throw them in the fridge, then on weekdays I can pop the bag into the microwave for 25-30 seconds and eat them in the car on the way to work. The best weekday breakfast ever. I'll have to try the mushrooms some time.
Thanksgiving is Turkey with oyster dressing (blech) and sometimes ham in addition, Christmas eve is fondue...with an emphasis on deer tenderloin, Christmas morning are sausage balls (made with bisquick), and Christmas is sometimes ham, sometimes turkey, sometimes both and very rarely it is prime rib.
Top is my favorite.
I haven't done it, bu i've hacked a number of things with sugru and other materials. you can google sugru to see what it is.
I grew up in West Virginia and my mom grew up in Richmond, VA - and we always had meatloaf with oats in it, sometimes it had tomato juice, sometimes it didn't. You can do it with either quick oats or old fashioned oats, but I wouldn't try it with anything like steel cut oats.
Growing up it was heated with a little butter and salt and pepper and eaten. It's the same flavor as hominy grits (yeah I know) so I would think it would be good with cheese, but i've only really eaten the canned variety plain.
i make dump cake - which is more like a cobbler than a cake. 1 can of crushed pineapple, one can of cherry pie filling, one box of white or yellow cake mix, one stick of butter, and some chopped pecans (optional) - spread fruits evenly over the bottom of a 9x13 pan or dish, pour cake mix over and evenly spread, top with thin slices of butter and nuts and bake - this can be done with other fruits as well, but the pineapple and cherry is my favorite.
Yeah - not super tech savvy obviously, but yes that's what the non-retro packaging looks like. So thanks Mike.
I have some Nehi peach in the fridge right now, but you are gravely mistaken. Nehi grape is the true king. I pick some up every time I am in the south (I've bought it in NC, SC, WV and AL in the past few years) and in fact can report that in Alabama you can find 12 packs of cans and two liters that aren't even retro packaging. And it's pronounced "knee-high" everywhere. If we could upload images with comments I would show the non-retro packaging.
Onions, mushrooms and olives. YUM
White bread, mayo, turkey, celery leaves, red wine vinegar, salt and pepper...deliciousness
I eat blue m & m's and when I was in middle school the Blue Razzbery blow pops were my favorite...so I am firmly in the if it tastes good I'm in. I don't know that I would purposefully try to make my food blue though. Blue cord chips are great though.
You can also steam asparagus in the microwave. Another creative idea would be to microwave "bake potatoes" and then mix with butter and a little milk and mix with a hand mixer or masher for some mashed potatoes. You could also go no cook - and make a nice salad, bring some cranberry sauce, or buy some rolls from the market.
I agree on the whole Things I love versus like, versus like even less.
My family always does Papperidge Farm, but not that kind that you guys tested. We do the kind in the bag, but the blue bag - so not the cubes or the cornbread, but it's mostly white bread and crumbles. We add onion and celery (including celery leaves)and a lot of times fresh thyme to it. If my grandmother will be around there also has to be a batch with oysters in it. Way better than stovetop and way easier than homemade.
My family is not so much in love with the double crust apple pie. Why is there no serious eats love for the crumb or streusel topped apple pie? Can anyone help me out with a really good recipe. Or maybe Kenji could make a Perfect Apple Pie part II. :-)
I used to live down the street from a Greek restaurant like 10 years ago and my roommate and I would walk down there and eat at least once a week or so and share some excellent Greek wine. They had a dish that I loved called Chicken Santorini which they served as an entree or a small plate. I moved and now I'd like to try to recreate the recipe. It was chicken that was topped with spinach and maybe feta cheese but I know it was topped with another cheese that was melted over the top of it. I have no idea what cheese this was but after reading up on greek cheeses I am thinking kasseri. Then it was topped with some kind of sauce that was like a reddish brown and tasted a lot like nutmeg. When you got it as an entree it always came with rice topped with some of the same sauce and with some green beans cooked with tomatoes and onions. I think I could get the main ingredients down, but I have no idea where to start with the seasoning or the sauce. I am hoping someone here has a similar recipe or can make some suggestions on where to start. Thank you for any possible help you might be able to provide.
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Almost always homemade, but the rendezvous in memphis is phenomenal.