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McDonald's Big Mac, The AHT Review
McDonald's used to be much better when the burgers would come hot off the grill. These days, they're pre-cooked and are passed through some sort of conveyor belt unit to heat up, much the same as with Burger King, although at the Burger King near me, they throw the pre-cooked burgers in the microwave..yeeech!!!
The moronic, politically correct times that we now live in, which resulted in McDonald's once-great-tasting fries being cooked in vegetable oil, makes me long for the good old days. The removal of trans-fats (and who knows what else?) at the behest of our busy-body government has resulted in blander-tasting food.
Martha Tries Philly Cheesesteak for First Time, Prefers Geno's to Pat's
I ate at Pat's about 2 years ago and was disappointed. My cheese steak was lukewarm because they piled cooked steaks off to the side and used those for the sandwiches instead of giving you a steak hot off the grill. I heard that they were much better years ago.
Never did try Geno's, however, I don't know why those people such as "epices6" find it 'racist' to insist on ordering in English. I thought this was supposed to be America we live in where everyone should learn to speak English! It's because of bleeding heart liberals such as "epices6" that Spanish is on just about every item we purchase. What A Disgrace!!
By far, the best Cheesesteak I had in Philly is at a place around the corner from Pat's and Geno's called Cosmi's Deli. I found out about it from Frommer's or Foder's Philadelphia guide. It was from a local columnist in Philly who had sampled cheese steaks from about 60 different establishments in the Philly area, including Pat's and Geno's, and said that Cosmi was the best he tasted.
whole wheat pizza dough
I would highly recommend the whole wheat pizza dough recipe from Peter Reinhart's "Whole Grain Breads" book. It contains a 100% whole wheat pizza dough recipe as well as a "transitional" whole wheat pizza dough recipe.
I had only made the "transitional" recipe, which contains some white flour in it, and thought it to be the best whole wheat pizza I've ever made.
I would suggest making the "transitional dough" first.
Reinhart's innovative technique of making whole wheat pizza dough solves all the problems that people have traditionally faced in working with whole wheat flour.
The most important thing I can recommend, is to pay close attention to the final texture (tackiness) of the dough as explained in the book.
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McDonald's Big Mac, The AHT Review
The unappetizing photo's of a modern-day 's Big Mac, posted above, which looked like it was sitting on the counter for a couple of days with it's grayish-colored meat and insipid bun, is a far cry from what "shipwreck" described in his post. I worked the grill in McDonald's when I was in high school in the mid-1970's and can affirm his well-written description of the burger-making process back in those days.
McDonald's Big Mac, The AHT Review
McDonald's used to be much better when the burgers would come hot off the grill. These days, they're pre-cooked and are passed through some sort of conveyor belt unit to heat up, much the same as with Burger King, although at the Burger King near me, they throw the pre-cooked burgers in the microwave..yeeech!!!
The moronic, politically correct times that we now live in, which resulted in McDonald's once-great-tasting fries being cooked in vegetable oil, makes me long for the good old days. The removal of trans-fats (and who knows what else?) at the behest of our busy-body government has resulted in blander-tasting food.
Martha Tries Philly Cheesesteak for First Time, Prefers Geno's to Pat's
I ate at Pat's about 2 years ago and was disappointed. My cheese steak was lukewarm because they piled cooked steaks off to the side and used those for the sandwiches instead of giving you a steak hot off the grill. I heard that they were much better years ago.
Never did try Geno's, however, I don't know why those people such as "epices6" find it 'racist' to insist on ordering in English. I thought this was supposed to be America we live in where everyone should learn to speak English! It's because of bleeding heart liberals such as "epices6" that Spanish is on just about every item we purchase. What A Disgrace!!
By far, the best Cheesesteak I had in Philly is at a place around the corner from Pat's and Geno's called Cosmi's Deli. I found out about it from Frommer's or Foder's Philadelphia guide. It was from a local columnist in Philly who had sampled cheese steaks from about 60 different establishments in the Philly area, including Pat's and Geno's, and said that Cosmi was the best he tasted.
whole wheat pizza dough
I would highly recommend the whole wheat pizza dough recipe from Peter Reinhart's "Whole Grain Breads" book. It contains a 100% whole wheat pizza dough recipe as well as a "transitional" whole wheat pizza dough recipe.
I had only made the "transitional" recipe, which contains some white flour in it, and thought it to be the best whole wheat pizza I've ever made.
I would suggest making the "transitional dough" first.
Reinhart's innovative technique of making whole wheat pizza dough solves all the problems that people have traditionally faced in working with whole wheat flour.
The most important thing I can recommend, is to pay close attention to the final texture (tackiness) of the dough as explained in the book.
Una Pizza Napoletana Reopens Tomorrow Night
Boy, oh boy!
Isn't it sad how some of these high-profile pizza places like Una Pizza Napoletana charge the sort of prices similar to what you'd pay for a steak dinner?
The family-owned "pizza joints" throughout the tri-state area that I experienced, going as far back as the late sixties, is what I miss. Some of those places were real gems - and cheap; the way pizza is meant to be. The ones that weren't gems were many times better than the average joint you'd find today, unless you do research on great sites like this to find the few scattered ones left out there.
Since I like to have pizza once or twice a week, and don't want the inconvenience of commuting to a decent place, I now make my own. I found that the few good recipes out there which I came across after much research (a couple of years worth) yields satisfactory results, much better that your present pizza joints and just a notch or two below the past greats.
Heck...Even going to a McDonald's back in the day when they had the 'golden arch's' going through the structures and had no seating inside, was far superior in taste and freshness before Big Brother and the greedy corporate vultures (after Ray Kroc's death) moved in and ruined everything. Now, the food tastes bland, is lukewarm most of the time, and costs a lot more.
I guess that's what they call "progress".
What Is Grandma Pizza? Erica Marcus Explains Once More
I've eaten plenty of Sicilian slices going back to the early 1970's in New York, and have never tried a Grandma's pizza.
What's the difference in taste and texture between the two, assuming I were trying a version of the Grandma's pizza described above by Adam Kuban?
Sack Lunch: Cold Sesame Noodles
I tried this recipe and it was good, however, I found the raw garlic harsh, and it stayed with me the rest of the day. Would recommend sauteing the garlic, ginger, and scallions in 2 TBLS peanut oil for about a minute or two to mellow out the garlic before adding to the rest of the sauce ingredients.
Top 10 Awesome Nostalgic Foods We Want Back
The elimination of MacDonald's fried apple pies can be added to the list of insane "politically correct" changes in the fast food industry over the last 20 years. Gone, is the great taste of their french fries, hamburgers, KFC's chicken, etc.
As far as soda, such as Coke and Pepsi, corporate greed has eliminated their once-great tastes because the corn syrup they now use in the product is cheaper than the pure sugar cane that was formally used.
As far as nostalgic foods, back in the 70's I used to love the little mini-pizzas that were fully encased in pizza crust that you pop into the toaster.....Delicious!! Forgot who put them out.
Sack Lunch: Cold Sesame Noodles
I made this recipe and found that the noodles tasted like peanut butter. Wasn't too thrilled with the results. If I make these again I'll definitely reduce the peanut butter and add sesame oil along with the water.
Top 10 Awesome Nostalgic Foods We Want Back
I miss the S'mores cookies and Fudgies, the little Kraft chewy candies in a gold wrapper. Does anyone remember the cereal, Double-Dip Crunch? I was like a "frosted" Crispix. Mmmmm!!! Oh, and the Quacker "strawberry" snack/dessert bars that looked like Nutri-Grain but had a little "squiggle" of white "icing" on top. I'm hungry now.
McDonald's Big Mac, The AHT Review
I will only eat the filet o fish, the burgers are nasty.
Top 10 Awesome Nostalgic Foods We Want Back
This is hysterical - I have been trying to enlighten my fiance on the yumminess of Magic Middle cookies (apparently he was sheltered and never tried them) and he just doesn't get it. I guess if you never tried one, you wouldn't know what you were missing, but still. Also, LOVED Crystal Pepsi!!! Was it really only out for one year? That's surprising - I thought it was fairly popular in my little neck of the woods.
Top 10 Awesome Nostalgic Foods We Want Back
I miss everything on the top ten list with the exception of the C3PO's-never had those. I also miss Planters Cheeseballs and Cheesecurls, and O' Boises (those were by far my favorite potato chip growing up-especially the sour cream and onion).
But I'm super surprised that one of the most amazing foods of the 80's was left off of this list and wasn't named by anyone. I want to know what happened to Red Devil Cheese Puffs. My mom would buy them every year for New Years Eve and we were so excited to take them out of the freezer and bake them-and even if they were burnt they were still good. I really miss those and can't find them anywhere.
As far as fast food restaurants, I was very happy to find a Roy Rogers a couple of years ago (to only have it taken away from me) but all of their food from my childhood all tasted the same right down to the french fries and the pickles in the fixin bar.
Also, I don't know if any one has noticed but the good old "two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame bun" (of course I'm referring to the Big Mac), the special sauce is different from when I was a kid-which I kept telling my mom about and she thought I was crazy, but I saw something on food network recently that said McD's lost the special sauce recipe in the 90's and the sauce is different now-so that being said I also miss the original big mac.
McDonald's Big Mac, The AHT Review
The symbol of the American dream, and the icon for the nightmare of the planet. Mc Donalds is also a symbol of our unnecessary need for beef consumption which is slowly poisoning the planet and destroying our rain forests. Methane gases from cows destroy the ozone layer as much as fossil fuels, pesticides from corn (to feed the cattle) leak into our waterways and poisons our oceans and rain forests are being destroyed in order to grow corn to feed the cows...
....all so we can eat crap called the "Big Mac". Thanks America! We love you for showing us how we can accomplish our dreams.
McDonald's Big Mac, The AHT Review
lol, that's hilarious. You had me going there. All the same, now I've got the craving. Maybe that's what we'll have for dinner. Homemade, of course, though.
McDonald's Big Mac, The AHT Review
I am 52 years old and I have NEVER eaten a Big Mac, not once-I don't think I missed out on anything, either!!!Summerlin
McDonald's Big Mac, The AHT Review
I *LOVES* me some Big Macs! With EXTRA sauce!! (really)...
don't hate me. ;-)
McDonald's Big Mac, The AHT Review
When the menu consisted of a hamburger, cheeseburger, double burger, double cheeseburger, filet-o-fish and fries, I was working at MacDonalds during summer vacation from high school when the Big Mac was introduced in 1968. [ yeah I'm an old guy ] It was instantly my #2 favorite burger the other from a oneonly drive-in ( the Burger Q ) that charbroiled their 1/2lb burger ( one 1/2lb patty ), but I digress. But now the flat-top grills are gone replaced by microwaves due to the food-bourne bacteria hysteria ( and rightly so due to questionable safety of processed foods ) . The burgers are no longer grilled with salt and pepper and sprinkled with dehydrated onions that re-hydrated during cooking and gave the patties a nice browned/searwd crust on both sides and the cheese melted on the patties while still on the grill. At the same time the buns were placed on the grill to toast and a bit of hamburger grease would get on the face of the bun to add to the toasted flavor only a griddle can produce. Then when assembled care was actually taken as strict guide lines had to be followed, even the pickles had to be spread out (3) with edges just touching not in a pile off to the side half off the burger , the lettuce and sauce also had to be properly placed and in the correct amounts. This all lead to a tasty burger at a very cheap 49 cents.
So these pre-cooked microwaved abominations they now try to pass off are simply horrible and almost nauseating to the point I almost hurled after eating one ( only a few bites ) awhile back on a powerdrive road trip. Should have gone to Taco Bell for a value taco and value bean burrito about a buck-fity with alot of the fire hotsauce they're survival food in small quanitities.
McDonald's Big Mac, The AHT Review
McD's were an exotic treat when I was a kid -- I lived in a semi-remote part of Australia and we only saw them on vacation trips. Compared to the extremely variable quality of local takeaway burgers at the time, the Big Mac was a revelation of consistency.
Now - eh. I'll hit up In'N'Out Burger when I want a burger-and-fries fix once a month or so.
McDonald's Big Mac, The AHT Review
You know, I fell for it itoo. I never saw the "wonderment" in the Big Mac, I was always a double cheeseburger or QP fan. I loved the fries as a kid, and used to love BK's until they changed the texture. As an adult, I take my kids when they ask to go every now and then, mostly not. I always suggest a healtier alternative. I found myself once in the drive thru having ordered chicken nuggets for the boy, awaiting a QP the wait was exciting, as I remembered how great the burger tasted once. After getting the order, the fries were cold, and the burger somehow lost something. I think I will try it again today and then hit the treadmil tonight to run off the 2k ingested.....................well, maybe I won't!!
McDonald's Big Mac, The AHT Review
I have'nt eaten at a McDonalds in 30 years and wont start now. Pure garbage with lots of fat!!!!!!!!!
Top 10 Awesome Nostalgic Foods We Want Back
Gizmosma , totally LOVED Boppers! Would love to see those again. I also remember Fruit Wrinkles and Fruit Bars.
Top 10 Awesome Nostalgic Foods We Want Back
I totally remember Doo Dads. I grew up in Michigan and my father loved that snack. Since moving to Florida 15 years ago I've never seen it again.
I'm also glad to see others that remember Cinnamon Chachos. I loved those and when I explain them to people (to see if they remember them) they look at me like I'm insane.
I didn't realize that Planter's discontinued Cheez Balls. That's a bummer.
sable42, I'm happy to report that here in Florida Little Caesar's has had a huge resurgence thanks to cheap $5 take-away pizzas. Years ago Caesar's started closing up, but in the last year or so they've exploded all over my area, even opening a Drive Thru location! Now all the pizza places in the area are trying to copy them (usually with a bigger $6 pizza) but L.C. is doing business like gangbusters.
Also, if you never had GatorGum don't worry, it was terrible.
Top 10 Awesome Nostalgic Foods We Want Back
I miss Jello gelatin pops. They had a really nice consistency and never froze so hard that you couldn't bite 'em.
Top 10 Awesome Nostalgic Foods We Want Back
Does anyone remember "Aspen" soda? It was apple flavored.
Top 10 Awesome Nostalgic Foods We Want Back
Good call on Planter's Cheese Balls...also something called "Hooplas" which were ring shaped cheesy corn snacks with a vaguely nacho cheese flavor. Mmm.
Top 10 Awesome Nostalgic Foods We Want Back
I'm not sure which company made them but I love lemon cookies. There was a cookie called Lemon Coolers that I simply adored, and I have not seen them around for years. I have developed my own recipe for them powdered sugar and all, if any one is interested you can request a copy from me rlwycoff@yahoo.com.
The Mothers company has also went out of business recently, I will sorely miss Aminal Cookies and Animal Parade big bags of goodness!
Top 10 Awesome Nostalgic Foods We Want Back
Oh myyyyy how I miss Jell-O Pudding Pops! So glad I'm not the only one! I used to looove the vanilla one with chocolate chips. What I would give to have one again!! :)
Top 10 Awesome Nostalgic Foods We Want Back
What I really want to have back in the stores in the Pac. N.W. is Campbells chicken and dumpling soup. They got rid of it in the mid seventies and now when I want to order it I have to buy it via Fed Ex at a place that carries hard to find food items.
Top 10 Awesome Nostalgic Foods We Want Back
What I really want to have back in the stores in the Pac. N.W. is Campbells chicken and dumpling soup. They got rid of it in the mid seventies and now when I want to order it I have to buy it via Fed Ex at a place that carries hard to find food items.
Top 10 Awesome Nostalgic Foods We Want Back
@heathercore--I loved the Burger King fried tacos too! Here they were 50 cents each--what a great cheap snack! Tasted like the tacos my mom made when I was at home.
Regarding the omission of real cane sugar in sodas now . . . you can still buy Dr. Pepper with it in TX since it is made in Waco. We toured the historic original plant once--really a cool place! They had a gift shop where they sold the cane sugar variety, but I have also seen it in a lot of the stores elsewhere.
Top 10 Awesome Nostalgic Foods We Want Back
@esmeralda, would you be referring to space food sticks? i used to love those.
Top 10 Awesome Nostalgic Foods We Want Back
they really need to bring back royal crown draft cola
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The unappetizing photo's of a modern-day 's Big Mac, posted above, which looked like it was sitting on the counter for a couple of days with it's grayish-colored meat and insipid bun, is a far cry from what "shipwreck" described in his post. I worked the grill in McDonald's when I was in high school in the mid-1970's and can affirm his well-written description of the burger-making process back in those days.