Serious Eats - seriouseats.com

we made these this weekend - they are AMAZING!! We added tomatoes only. I think we'll need to have these at least once a month. thank you!!

I remember my Aunt Margie cooking authentic rouladen beef rolls, tied German-neatly with strings; she called them pigs in a blanket and taught me to make them when I was a teenager.
For dessert she made sheets of big, I mean big, puffy fresh oven-baked custard -filled German creampuffs. For the ever-present cookie jar, there were always thin gingerbread cookies and the slenderest imaginable lemon sugar cookies, melt- in -your- mouth delicious. How I miss that woman~ I also remember foods we ate that my mom called depression food. Cheap, but filling concoctions which every so often I still cling to as comfort food. One really unhealthy one may bring a memory to some of you "ration-card" war babies (like me). In place of cake or bakery goods, after dinner or at breakfast, we were allowed real butter spread ona slice of bread with a light sprinkle of sugar. My granma would ask, "a bit of sugar bread for you, dearie?" Mmmm...We loved it then, along with milk in our tea, the taste of pure butter was a luxury to savor, and milk added to tea was for "special" occasions only. That was during the war, mid forties, at the time when even little tots joined in to help to smash the aluminum cans flat, recycling for the war effort. Another comfort food "penny saver" was Muellers elbow macaroni, cooked a bit "al dente", slathered with Campbell's tomato soup straight out of the can and heated with a smidge of milk, but served with a dollop of that precious rationed butter, salt and pepper. To this day I consider that a treat when I feel a bit low. Crazy connections foods make to the psyche! Please share other "hard times" foods that you may remember, especially from "ration" days of the forties.

I just made this, and let me tell you-- It's everything I hoped that it would be :-D

the variations are endless as your imagination is : 8oz. patty of ground buffalo sm. cubes of very cold (almost frozen) unsalted butter lightly mixed keeping the chunks whole shaped into 2 thin wide patties 6-7 inches across, top one with a good layer of blue cheese 1/4" from edge place 2nd patty on top and pinch edges together (salt & pepper only after cooking if you need it) do the grilled cheese to your liking mine thin SF sour dough,mayo, med. cheddar, butter, thick sliced hickory or applewood smoked lean bacon (no maple sugar or other sweet flavors added please) sear and pan-fry in left-over bacon fat or unsalted butter a nice thick slice of a real tomato with flavor heirlooms are best my favorite is an ox-heart very meaty and flavor-ful (otherwise omit the tomato if they are out of season or unavailable in your area) assemble and eat I cant wait to try this using venison (wild deer, elk, caribou, and moose the flavors would be incredible even wild boar) geez i'm drooling on myself eaters anonymous " i'm shipwreck and I'm an unrepentent FOODIE and I take full responsibility for my actions no-one is to blame only thank the chef's I have the good fortune to work with, eat their food and learn from, now where and when we gonna eat!"

If you haven't contacted Woody Allen yet to put this in a movie (obviously it would be in a dream scene, floating hugely down Park Avenue towards 42nd Street where it would land on top of some some unsuspecting tourist from Idaho was merely looking for a topless bar), you need to.

Wow! I'm speechless! I've never even thought of anything like it! It looks SO-SO-SO- GOOD! I would die from clogged -ridden arteries, high blood pressure, high cholesterol, and capped off with a heart-attack; but I would die a VERY HAPPY WOMAN!

I made this for a lunch feature with the choice of rye or the thin white. It went over great. I called it a grilled cheeseburger.- Yummy

No Bacon? Come on, time to Man-up!

SCRUMPTIOUS!

When I was little we spent long, hot summers in the country (upstate NY near the Conn border). My mother, who was English (a war bride) loved new vegetables, especially "baby" ones, and got us all excited about tiny carrots, etc. Most people thought this was weird. At farm stands, she would beg local farmers for tiny potatoes -- the kind that now sell for five bucks a pint. They would shake their heads at this crazy lady and go out back to get little potatoes from a barrel where they had thrown them -- intended as dinner for the pigs!

Those candy-liquid filled little wax soda thingies are still around (if you know where to get them heh heh).

Every once in a while I buy a pack for each of my kids and one for myself, too.

They have to be accompanied by those little faux ice cream cone candy thingies made out of dry waffle-y stuff filled with sticky strange-textured cotton-candy-like puffs.

A virtual symphony of textures this combination has . . .

hey btrflygirl... I remember the wax things filled with liquid too. But I really loved them! Do any of you remember the sno-cones that you could buy pre-packaged , they were with the other individual ice creams that you could buy? They were in clear packaging, blue paper cone, and the ice was red, blue and yellow. They were the best thing EVER. Oh and when they started to melt in the bottom of the paper cone it was so yummy... Whew! I also liked the Nehi peach. But the best memory is how the drink coolers SMELLED. I loved that, not sure why, but I'm pretty sure that it's just because I'm strange that way:)