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Tuna. In a Can. Love it or Hate it?
Everyone should always have canned tuna in their pantry. It's saved my hungry butt more than once. I still love fresh tuna, but it is not something you can always have on hand or have time to go get or can afford.
Favorite thing to eat with mayo
I grew up on fried egg sandwiches and still love them to this day and I like them with just mayo. Once in a while I will put on sprouts and tomato. I also love mayo and I like it on both sides of the sandwich. Another favorite are Vidalia Onion sandwiches (a James Beard classic). They are just good white bread preferably cut into circles with mayo and a thin slice of Vidalia onion. Pimento cheese and olive is also a good choice with just a smear of mayo.
Pie crisis: Why hasn't it set up yet?
Some of the tests you can do when making custard are as follows. When you cook custard make sure you stir it with a large spoon. Preferably use a wooden one. As it cooks lift the spoon occasionally to see how the custard sheets off the spoon. As it gets thicker it will start to sheet into two streams instead of one. Also, another sign as starts to thicken up, is to lift the spoon and drag your finger across the back of the spoon. If the custard is thick enough it will retain the mark of your finger. Another test you can do is to freeze a plate and put a dollop of the custard on the plate to cool and put in the freezer to cool it down quickly to see how thick it gets. These are some of the same tests you do when making jellies and jams.
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Cook the Book: Coca-Cola Fried Pies
Fried pies are a tradtionally made with dried fruit in the wintertime because that is what people had. My grandparents had an apple orchard in Alabama and they also dried the apples in the sun to have them for the winter.
Tuna. In a Can. Love it or Hate it?
Everyone should always have canned tuna in their pantry. It's saved my hungry butt more than once. I still love fresh tuna, but it is not something you can always have on hand or have time to go get or can afford.
Favorite thing to eat with mayo
I grew up on fried egg sandwiches and still love them to this day and I like them with just mayo. Once in a while I will put on sprouts and tomato. I also love mayo and I like it on both sides of the sandwich. Another favorite are Vidalia Onion sandwiches (a James Beard classic). They are just good white bread preferably cut into circles with mayo and a thin slice of Vidalia onion. Pimento cheese and olive is also a good choice with just a smear of mayo.
Pie crisis: Why hasn't it set up yet?
Some of the tests you can do when making custard are as follows. When you cook custard make sure you stir it with a large spoon. Preferably use a wooden one. As it cooks lift the spoon occasionally to see how the custard sheets off the spoon. As it gets thicker it will start to sheet into two streams instead of one. Also, another sign as starts to thicken up, is to lift the spoon and drag your finger across the back of the spoon. If the custard is thick enough it will retain the mark of your finger. Another test you can do is to freeze a plate and put a dollop of the custard on the plate to cool and put in the freezer to cool it down quickly to see how thick it gets. These are some of the same tests you do when making jellies and jams.
Grape Jelly OR Orange Marmalade OR Strawberry Jam?
If it has to be one of those three then I choose orange marmalade and I love the orange marmalade made with seville oranges.
But I also love blackberry (my favorite berry) and has anyone ever had those incredible cherry preserves from Greece. I think they are made with the sour cherries and are just wonderful. As for texture, I have always loved the preserves the most with jam as second choice and jelly as my last choice.
What's the Best Mexican Food Town in the U.S.?
This is a hard one. Too bad you didn't go by state. Well I grew up in a suburb of Houston and they do have really good food there. San Antonio, Austin, El Paso, and Ft. Stockton all delicious. But I also lived in Alamogordo, NM, and I was always amazed that no matter what time of night and at the most out of the way places like truck stops you could get amazing Mexican food. Santa Fe and Albuqurque were also pretty amazing. I also lived in Phoenix and cannot say that I ever had anything that exciting there. California Mex is a whole different animal and so is the stuff from Chicago and while good they just are not the same as Tex-Mex and New Mex-Mex.
What to do with duck livers, etc.?
You can go a couple of different ways. What I like to do is throw them into a freezer bag in the freezer and save them up for things like rumaki, dirty rice, or paté. One liver is never enough to do anything with so that is why I always have different bags of parts in my freezer. I even save all my bones from different meats for stock. It doesn't matter if you have a mixture. It is also a way of cutting down on your grocery bill.
Baking With Dorie: Corniest Corn Muffins
Nooooo! these can't be called corniest muffins because they have too much flour in them and worst of all they have sugar. It's just wrong. You need to call them Yankee Corn-Cake Muffins and put some buttercream on them. Instead of a cup of cornmeal, increase it to 1-3/4 cups and only use a 1/4 cup of flour and eliminate the sugar. Also, put two eggs in a two cup measure and add enough buttermilk to make two cups. Also, add a chopped jalapeno, a few green onions, and some cheddar cheese. Sorry, but cornbread is a sensitve subject for me.
In Videos: Roger Clemens Doesn't Know What a Vegan Is
Humm! No B-12, a lack of which causes dementia. This explains a lot about vegans.
Overnight Macaroni and Cheese: Have You Tried It?
In the cookbook "Not Your Mother’s Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann there is a recipe for macaroni and cheese that uses uncooked macaroni. It is very good.
What little food "luxuries" do you allow yourself?
On Saturday or Sunday morning, I stop at the one French bakery in town and buy a Chocolate Croissant. Sometimes I will buy a baguette (I am not a big bread eater these days) and eat it with some marinated goat cheese or like last week I had it with some delicious smoked fish spread that I bought at the farmer's market. Other weaknesses or treats are cultured butter, cheese, dark chocolate, and as often as I can I love blackberries for my cereal in the morning. Good coffee is a must too along with organic milk. Of course these days I try to eat less, so I would rather eat a little of higher quality food than a lot of something that is poor. Also, I justify the cost because I save money by not cooking convenience food.
I have a mozzarella baby
In the winter, I buy a lot of grape tomatoes. One of my favorite winter salads is:
Orzo Salad with Tomatoes and Fresh Mozzarella and Spinach
While water is boiling for the orzo, (16 oz. bag) and then the orzo is cooking, prepare in a large bowl
Grape tomatoes, cut in half (I use about 2 pints) and season with some fresh black pepper, salt, garlic powder, etc.
Fresh Mozzarella cheese, cut up (1 lb.) in nice bite-size chunks
Baby spinach, (remove the stems) (about half of a bag of the pre-washed stuff)
Green onions, and/or shallots, minced (I use both, if I have them)
Lemon zest and lemon juice from 1-2 lemons
Add the hot drained orzo (do not rinse) and stir in about 2 tablespoons or more to taste of Pesto Sauce
Add either some wine or Balsamic Vinegar, some Virgin Olive Oil, and Parsley (fresh if you have it) I also like to put in either a little finely grated Asiago or Parmesan cheese at the end.
Then season to taste with some fresh grated black pepper, garlic powder, cayenne pepper, and seasoning salt, etc.,
Note: This salad is also really good with some Kalamata or Greek olives, marinated artichoke hearts, and some toasted pine nuts.
Like I said this is a good wintertime salad when you cannot get fresh basil and the grape tomatoes are the only decent ones.
What to serve with the ham? Something else perhaps.
When I serve ham I do make a gratin that I adapted from a 1999 Fine Cooking issue that uses several cheeses and can be baked ahead. If you want I can send you the recipe. I would also have some pan roasted brussel sprouts for something green. Another thing I always serve are cheddar-herb biscuits, which have cheddar cheese, green onions, and parsley in them. In addition to a nice relish tray, I set out about 3 or more kinds of good mustard. Top it off with a couple of good pies or tarts or a bowl of banana pudding. This is actually a very easy dinner.
What's the Best Mexican Food Town in the U.S.?
This one is an absolute no brainer. I am a software programmer and fortunate enough to work for a company that allows me to work from home, I try my best to make a point of living in a different city every year, I pack light and go. I've gone from southern cali, mid-west to the east coast and NOTHING compares to the mexican food in San Diego! Travel just 60 miles up the coast to Los Angeles and the difference is night and day, doesn't even deserve to be mentioned in the same category. San Diego is on the border of Mexico, and the mexican food gets exponentially worse the farther you get from it. Ask anyone who has actually tried mexican food in mulitple cities, I will guarantee the same response, San Diego hands down. Anyone who calls them nachos instead of carne asada chips, or taquitos instead of rolled tacos can automatically be discredited in this discussion. Those of you who have lived in San Diego will know what I mean.
What's the Best Mexican Food Town in the U.S.?
Good grief, anyone who says that San Antonio has bad Mexican food and is "touristy" clearly didn't stagger far enough from the Riverwalk to learn anything about this city and its cuisine. People who actually *live* here don't go near the tourist areas, unless they have no choice.
And to say that LA *isn't* touristy but still has good Mexican food is just laughable. I didn't find one decent restaurant in all of California when I lived there. The food was horrible, and the service abominable.
When you get away from the downtown area of San Antonio, that's when you find out just how awesome the Mexican food is here. There are dozens of wonderful mom-and pop joints tucked into unexpected places all over San Antonio. You just have to know how to look.
And if you want the best Mexican food, anywhere, Texas's Lower Rio Grande Valley is the place to go. Until you've had seso or eyeball soup or panchos, until you can lay out the perfect botana platter, you don't know jack about authentic MX food.
What's the Best Mexican Food Town in the U.S.?
There is a place a bit north of Santa Fe called Chimayo. This is where the world famous Chimayo chiles come from. The place to eat there is Rancho de Chimayo--THE BEST for Mexican! Amazing atmosphere, service and food. Don't miss it.
What's the Best Mexican Food Town in the U.S.?
Tucson, Arizona. Glad to see so many giving love to The Old Pueblo.
1) Sonoran Hot Dogs (El Guero Canelo/BK's) - bacon wrapped hot dogs with beans, onions, mustard, mayo, tomatoes, your choice of salsas, cheese and grilled peppers/green onions on a soft bolillo roll. $2.29, $1.75 on Wednesdays.
2) 24 hour drive through taquerias. Under $4 for a burrito? At 3am?
3) Really good sit down Mexican restaurants. Mi Nidito. Love the nopales simmered in red chile sauce with freshly made flour tortillas.
4) Even the U of A's Mexican place, Cafe Sonora, has decent mole and chimichangas. If a damn college cafeteria can provide good Mexican food, there should be no argument.
I rest my case.
Baking With Dorie: Corniest Corn Muffins
oh my lord, these sound amazing. i have an addiction to corn muffins and you have just totally made my thanksgiving.
Baking With Dorie: Corniest Corn Muffins
can this be made the day before thanksgiving and still be just as yummy? thanks :-)
Baking With Dorie: Corniest Corn Muffins
can this be made the day before thanksgiving and still be just as yummy? thanks :-)
What's the Best Mexican Food Town in the U.S.?
Los Angeles obviously. It's not just about good mexican, but the diversity of mexican cuisine that LA has very few weaknesses in. Then, I'd give Texas second place and Chicago third with SF a close 4th.
What's the Best Mexican Food Town in the U.S.?
In Nashville the taco trucks are more authentic, and better then most sit down Mexican restaurants. This town is a total fail for Mexican food.
Tuna. In a Can. Love it or Hate it?
I hate all fish except tuna in a can (it's a childhood thang). Tuna salad sandwich = comfort food to me. I not too fond of tuna melts though.
What's the Best Mexican Food Town in the U.S.?
I agree with fivrforfun. I live in Bend and the Mexican food at Pepe's rocks. My friend Marcos has a restaurant called La Rosa that is also a locals favorite.
Some really awesome burritos de carne asada can be found at El Grullense in Salem OR. In fact when I'm there I get a cooler and ice and load up before driving home... yes, that good!
What's the Best Mexican Food Town in the U.S.?
Houston? What you have there is Tex-Mex. Chicago? I think not. I have lived in both cities. San Diego, CA which is 15 miles north of the Mexican border by far, has the best Mexican in the US. Old Town is dedicated to offering you one Mexican restaurant after another in addition to all the other Mexican restaurants and taco stands located around the city. Real Mexican food is found there.
Tuna. In a Can. Love it or Hate it?
How much is 365 canned tuna vs Sunkist/Chicken of the Sea? We'll probably be out and about shopping all day today, I may stop by Whole Foods. We need to restock our fridge anyway. >.>
Tuna. In a Can. Love it or Hate it?
I don't really like Charlie, or any of the big brands, but I've finally found a canned (reasonably priced) tuna that I love---Whole Foods 365 brand.
What's the Best Mexican Food Town in the U.S.?
rozilla - there are some good Mexican restaurants in Nashville. Pueblo Viejo and Pueblo Real in Franklin, Las Cazuelas (can't beat the entertainment on Saturday night) or Los Arcos on Nolensville Rd. are all real good.
What's the Best Mexican Food Town in the U.S.?
Watsonville, CA!
What's the Best Mexican Food Town in the U.S.?
C) Los Angeles. Taco trucks - 'nuff said.
I'm going to jump on the San Antonio is not real Mexican bandwagon, too. Some of the worst "Mexican" food I've ever had was there. Guess that's why they call it Tex-Mex.
Favorite thing to eat with mayo
In college my favorite sandwich was a peanut butter, strawberry jelly, banana and mayonnaise sandwich: Toast the bread, put mayo on both inside parts, then the peanut butter on one side, the jelly on the other, and then bananas. I know it seems disgusting, but it's absolutely delicious!
Favorite thing to eat with mayo
I like mayo on white bread with american cheese (deli sliced, not "singles"). For a while there, it was my favorite hangover helper. But it was just so yummy, I've kinda incorporated it into regular rotation.
During homegrown tomato season, I'll slap a few slices onto my cheese and mayo sandwich. East Coaster here.
Favorite thing to eat with mayo
A dip for artichokes: equal parts mayo and sour cream with curry powder. Yummmmm.
What's the Best Mexican Food Town in the U.S.?
This is a poorly worded question. There is quite a bit of difference between Mexican and Tex-Mex.
LA and Houston have the two largest Mexican populations and will have the best and most representative regional Mexican food. Houston does have an edge here because:
1) Mexican food is not segregated to one part of the city, as it is in LA. Houston is a working city without zoning, where people live and eat right next to one another. Try to find passable Mexican food in Beverly Hills, on the other hand.
2) Houston has Hugo Ortega (who bests even Rick Bayless if you ask me) and Hugo's, one of the best upscale Mexican restaurants in the country. LA doesn't even come close in this category.
Now, if you are looking for Tex-Mex, it's a completely different story. Houston and San Antonio have both originated very distinctive brands of Tex-Mex food, and I have trouble choosing one over the other.
Skirt steak has been cooked around Texas since 1930's, but fajitas in their current incarnation took off in Houston. Today you find them all over the world, but Houston is without a doubt a fajita city.
Similarly, San Antonio have signature dishes that you rarely find faithfully replicated anywhere else. Puffy tacos, cheese enchiladas, thick and doughy flour tortillas. All unique to San Antonio and in a different world when it comes to Tex-Mex.
So to sum up, Houston is the best city for Mexican food, with a tie between Houston and San Antonio for Tex-Mex.
What's the Best Mexican Food Town in the U.S.?
Hey, thanks, phaelon56. Who knew.
What's the Best Mexican Food Town in the U.S.?
I know I'm going to start a riot here (after reading the above comments), but San Antonio should not even be on this list. There are several decent taco joints, but that really is the extent of it. Most of the "Mexican" food here is really lacking, and other than a handful of recent arrivals (the aforementioned Picante Grill, as well as Cascabel's, and Guajillo's), there is almost no real Mexican food. We specialize in Texican, characterized by flour tortillas and chili gravy. Taco trucks have started to arrive in San Antonio in the last couple of years, so perhaps things are on an upward trend.
On the other hand, Chicago has phenomenal Mexican food all over the place, and a long weekend in Santa Fe last year was among my greatest runs of consistently amazing food (90% of it Mexican or New Mexican) ever.
(Full disclosure: My recent life: San Antonio 6 years -- Chicago 6 years -- San Antonio 2 years.)
What's the Best Mexican Food Town in the U.S.?
You can bet none of them are in Philadelphia....
What's the Best Mexican Food Town in the U.S.?
Hey Lambowner - the "jump" is when you read an article that starts on the main page of the blog and is continued with full details on another page that's reached by clicking on a hyperlink in the first page. When you click on that link to read the full details you "jump to the other page.
I lack the experience to say where the best Mexican food is but it's sure as heck not in NY city or NY state. And I think that although having a large Mexican population does raise the chances of having good Mexican food available... adjacency to the border is an even stronger factor.
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Fried pies are a tradtionally made with dried fruit in the wintertime because that is what people had. My grandparents had an apple orchard in Alabama and they also dried the apples in the sun to have them for the winter.