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Photo of the Day: Parmageddon Sandwich
@ carrie, no -- not too far. You could try to make this at home, but, being in Cleveland while eating a pierogi sandwich is half the joy. Such polish pride up there, it's awesome. That, and the pierogis are as big as your hand. Not like the ones from the freezy section of the store.
@ thatgrrl -- has to be. Cleveland restaurants love to name menu items after suburbs all the time. It was the first thing that crossed my mind after reading the description of the dish.
At first, the sandwich confused me with the picture, I couldn't recognize the 'mystery meat', but then reading that it was a pierogi sandwich -- something I thought only I secretly enjoyed in the privacy of my dimly lit bachelorette pad late at night -- I got goosebumps. YUMMMM. I'm so going there, pronto. It'll be nice to 'come out' about my pierogi love.
Rachael Ray Planning to Open New York City Burger Joint
Take a break from the hate-fest. Sheesh. Think about it... it's the best of both worlds: (a) the woman clearly knows how to write a burger recipe, she has like 50 different unique and delicious ones, so as a restaraunt concept, I think it would really work well, and (b) what are the odds you would actually run in to her there? Slim-to-nil, I believe... So, unless the joint has talking menus *shudder*, you'll be safe from yum-o-zilla. Able to appreciate her skillz from afar without having to endure the cuteness. Although, wow, imagine being caught there by a photographer and having it show up in the times. I hope they have CarryOut.
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First, mad props to ilovebutter for breaking it down in such an accessible way. 3.9 GPA for good reason!! *applause*
Anyway, I would feel better if I knew what happens to the corn to make it HF... is it born that way (even through genetic engineering, which, in the olden days they called hybridization), as in are the actual kernels grown sweeter compared to other corn, or... is there some kind of toxic chemical added during refining to bust up the molecules and tip the balance to bump up that 5% of additional fructose? It would make a difference to me.
But, barring the scary artificial intervention above, based on the apparent chemistry of it, I don't see a huge problem. And, before I get lynched for that, yes -- there IS too much sugar everywhere. Duh. Extra caution in every way is totally advisable. That said, I can see the industrial appeal for soda makers wanting a smooth consistent syrup that stays dissolved when the drink is cold. I can also see why it's in baked goods... because... sweeter sugar means more excited yeast, no? Resulting in fluffier bakery?
And using corn is cool! Go USA! We know corn, we brought corn to the world! Sugarcane, a little trickier, but we do have dibs on Hawaii, so, I suppose we have a friend there. I suppose we could also squeeze beets or carrots for it, but... that seems like it would be more difficult (involving even bigger nastier factories). If we weren't doing it, surely there would be someone selling us high-fructose rice syrup at a huge markup. Everyone acts like trying to make money is evil. I'm sure that all but the top 5% of the people who work for those companies are people with families, who care what happens to them. Until we can switch to socialism, it has to be that way.
Anyway, I'm not going to bring my own organic ketchup and home-baked buns to an Indians game. And if I'm somewhere where we shouldn't be drinking the water, I'd now feel better off picking a soda with HFCS over a diet soda with artificial sweeteners, which I couldn't have said BEFORE I read this article. (...and ILB's insights.)