Serious Eats - seriouseats.com

my dad always had a bottle of canadian mist, usually a rather large bottle in his liquor cabinet, it was his go to drink. I always enjoyed sneaking sips of it. maybe that's why I am not a sweet drink kinda gal

We keep faux meat in the house as we have three kids and sometimes it is really easy to quickly make a box of quorn nuggets just like all the other parents making those funky dino nuggets or whatever they are. Except I know what is in mine.

I make my own veggie burgers for home, but do bring others to bbqs as their synthetic properties help them stand up the grill better, but I do a triple foil wrap to avoid any contamination.

And yes the breakfast sausages are really good, but sausage is all about the spice and texture alongside the eggs and biscuits, which just doesn't happen with tofu. =)

I applaud this effort whole heartedly.

sriracha on leftover pizza - especially leftover not so good pizza
sriracha on cheesy grits
sriracha on breakfast potatoes
sriracha liberally on any savory pan-asian food
sriracha sriracha sriracha oh how I love you sriracha

I have a similar list of all our usual grocery items organized by category and then ordered by how the aisles are in our favorite grocery store. I have it shrunk and photocopied and then I can just mark up the list and add if need to the extra spaces I left at the end of each sub-section. I tend to forget my phone a lot, so I still need the paper list.

My dad's client invited us to an italian thanksgiving dinner when I was 15. Besides the four of us, there were an additional 20 people all related It was 6 hours long and some of the best food I had ever eaten in my then short life.

On the kosher gelatin issue, being a 21 yr and going vegetarian kosher gelatin USED to be strictly vegan. About five years ago the rules changed and fish became okay to use with dairy. So now being kosher no longer means being vegetarian. Given the gelatin linked to is vegan, but not all kosher gelatin is.

For soggy beans, add a pinch of sugar to the cooking. No off taste and much better cell structure.

I loved reading this post and even though I couldn't come up with a question, I knew I would have a ton answered.

For dairy alternatives, we use the boxed unsweetened coconut milks in everything BUT potatoes. For some reason only soy milk works with potatoes. But any other vegetable seems to be fine with coconut.

We had dinner at the oak room one year. It was very traditional thanksgiving food and not as expensive as you would think and the service of course was top notch. It felt right.

campanelle is hands down our favorite go to pasta. I have 3 boxes in my pantry since I can only find it in one store. Sauces cling to it like a tight sweater, and it is so toothsome. Even if you don't try this recipe (which I will), try the pasta if you can find it.

I think the imported from mexico is actually closer via food miles than trying to get haas avocados from southern california to boston.

Now that I don't live in cali I buy my avacados green and mostly hard in order to allow them to ripen undisturbed, so I can attest that it works. Otherwise they get bruised and squished by customers and in transport. Also never buy and avocado that doesn't have it's little nubby where the stem attached.

Other than that, this is the recipe we use, with a little cumin sometimes and never any tomatoes. I consider them useless in guacamole, they belong in salsa only.

A full hearted YEA! I love taco night!
But my grandparents always put the hot filling and cheese in the shells first then warmed them in the oven until the cheese starts to melt. This solves the breaking issue and makes them better because of the melted cheese as opposed to coldish cheese shreds. Then you put on all your miscellany at the the table. I make them this way all the time for my kids, and since my husband can't do dairy they work fine heated without the cheese. Plus if you eat over a bowl, you have a nice taco salad to finish on.

I also love real tacos and have braved the street fare in DF and dream of the red hook huaraches now that we are 2000 miles away. Soft shell breakfast tacos with the same sort of spread but with scrambled eggs are also muy bueno.

I am going to second the better homes and garden, mine is from the 60s. I use it all the time to look up vegetable cooking times, make banana bread, lots of good cookie and pie recipes. Plus my husband came with a copy from the 90s and while it has the same recipes, none of them have salt in them. Ahh the 90s. We don't use that one much. Savoring Mexico by Marilyn Tausend is also a go to since we can't get good mexican where we live.