Serious Eats - seriouseats.com

Always use flakes, then sub sour cream for half of the milk and the texture and consistency will be closer scratch mashed potatoes.

The one I had tasted like it was made from the old home-relief canned beef that the government used to give out to welfare recipients during the early 60's - salty pot roast with gravy made from chemical binders.

I'll go along with the pierogies, or the macarons; and I'd like to see him try to make a great borscht or a pumpernickel bread.

But whatever it is, I'd like to see him try it by himself, without the Food Network Kitchen experts to guide him.

For those of you who have never Chick-Fil-A'd, here are some tips on how to totally enjoy your first visit.
1 - Be a purist - go with the tenders or nuggets. The veggies and bread just serve as masks and hide the best part of the experience.
2 - Like a great piece of chocolate, allow the chicken to swim on your palate for a moment or two before chewing or swallowing. There's a backnote of some spice that makes your mouth warm and excited.
3 - Make your last bite chicken. No waffle fry, no last swig of soda. That way, you won't easily forget the flavor. You will find yourself returning sooner than you expected.

We have a multi-cultural, multi-religious family, so we take the time, all year, especially during the holiday season, to honor the differences we embrace, through love, and prayer and food.

Thanks for posting this. I'm in that neighborhood a couple of times a month, and although the aromas from the place are heavenly, I had heard otherwise.

I'll be there next time I'm in Chelsea.

I want to open a dessert bar that opens about 4 PM and stays open until about 4 AM, serving desserts, light breakfast, and street/comfort foods. I live in a melting pot town, and want to bring the street-food flavors of all the nationalities represented in my area. Bar service would close at 1 AM.

My second choice would be a full-service bakery, specializing in the multi-cultural flavors of my area.

I buy whole pieces of tenderloin, whole cases of chicken breast, etc, and cut them up myself. I spend a little more at the start, but in the long run, I end up saving tremendously, because it lasts a long time.
For instance, when on sale, I can get whole, boneless pork tenderloins for as low as $1.49 (I've already gotten them for as low as 99 cents a pound in January). I cut them into 3/4 inch boneless chops and small roasts. If I cut the whole piece into chops, I can get as many as 36 chops per tenderloin. The trick is to poke the fat - if it's hard, it's thick, and vice versa. Of course, I always buy the soft one - less to trim.
I've already landed a deal on boneless, skinless chicken breast - $1.49 for the entire case. The same day, I got boneless, skinless thighs for 99 cents a pound, by the case. I also buy round roasts (as low as $1.29/lb) and cut them into steaks.

I wrap in foil, then I exclusively use Ziploc freezer bags, but not the ones with the zipper tabs, the ones that you have to press shut. Wrapping in foil first keeps the bag clean, so I can re-use them. They're thick and strong, and can be used several times before the zipper wears out.

Theresa