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Andrew Carmellini's World's Best Biscuits. End of Story.
I'm with Zebbie. Get that sweet stuff off my biscuits.
Airport Food That Doesn't Suck
In and Out Burger? Surely you jest.
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rbave answered "No way." to Pineapple Pizza: Way or No Way?
Poll posted by Adam Kuban, May 10, 2010 at 6:30 AM
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DIY Coffee Liqueur
I used to do this maybe 45 years ago using bourbon instead of rum. I remember thinking it was pretty good.
Andrew Carmellini's World's Best Biscuits. End of Story.
I'm with Zebbie. Get that sweet stuff off my biscuits.
Airport Food That Doesn't Suck
In and Out Burger? Surely you jest.
Taste Test: We Find the Best Bread for Stuffing
My stuffing inside the bird never has a souffle-like texture. I'd hate that. But because I don't drown it in liquid, the stuffing is moist and flavorful, but still in discrete pieces.
Taste Test: We Find the Best Bread for Stuffing
I agree. Plain ol' white bread. But, no broth. I insist. NO BROTH. Just saute your onions, parsley & celery in plenty of butter or margarine.
add in cubes of untoasted, undried soft bread, your seasonings and toss.
Now you can add whatever strikes your fancy, sausage, oysters, pecans, chicken livers, chestnuts, etc.
Then actually use the stuffing for its intended purpose. STUFF IT IN THE DAMN BIRD. That's where this mixture is going to pick up just enough flavor-filled moisture so that it's tender and delicious without being reduced to a mush by added broth.
The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide
In and Out, Starbucks and Honey-baked Ham. The three most over-rated and terrible food purveyors around.
Grilling: Bacon-Wrapped, Jalapeno and Cheese-Stuffed Shrimp
What keeps the cheese from melting and ending up at the bottom of the grill?
Served: Is Cheese Good for You?
Ricotta is not fat-free. Altho you can get a low-fat version.
Alas, there is no such thing as a moderate amount of cheese.
SE Staff Picks: What's Your Favorite Food Smell?
Fresh cut ginger. Smells so good I want to rub it behind my ears.
Ferran Adrià's Roasted Chicken
I thought that tasty bit was the Pope's nose. No way am I throwing that out. Nor the wingtips. Nice crunchy brown treats, they are.
Cook the Book: Perfect Roasted Chicken
Cut off the wingtips? The nice, crispy, crunchy, brown and flavorful wingtips? Surely you jest.
Great Deviled Eggs
My mom used to mash in butter while the yolks were still hot enough to melt it. Then after everything was cool, just a dab of mayo and top with chopped green onion and paprika. Haven't had them in years. Maybe it's time.
How To Ruin (and Rescue) A Real New England Clambake
40 lbs of lobster? There are people who can afford 40 lbs of lobster?
SE Staff Picks: Sandwiches We Like to Pack in a Sack Lunch
Meatball sandwiches win, hands down. Especially if they're on a hard roll and slathered with a little of the leftover sauce.
Taste Test: Salt and Vinegar Chips
@Zaphod
You keep potato chips in your pantry? You must be a paragon of self-control.
Pie of the Week: Strawberry Rhubarb
I love, love, love rhubarb pie. Why adulterate it with strawberries?
Is Goat the Hot New Meat?
I love goat. We used to live near a Mexican restaurant that made great birria and wonderful goat tacos. Now if I could only figure out where in the heck to buy goat...
We Try Every Cheesecake at the Cheesecake Factory
What is this American obssession with flavoring everything to taste like something it is not? What is wrong with coffee that tastes like coffee, bagels that taste like bagels, cheesecake that tastes like, well, cheesecake—rich, sinful, bursting with the flavor of cheese. That’s C H E E S E— not chocolate, not banana, not key lime, not peanut butter.
What’s next, pizza cheesecake?
Mixed Review: No Pudge vs. Trader Joe's Fat Free Brownies
@ sandylc
Brownies I don't understand.
The Food Lab: The Science of No-Knead Dough
How does a Dutch oven compare to baking in a bread-baking cloche? I've had great results with that. http://69.94.30.225/store/media/Cloche_round.jpg
The Nasty Bits: Sweetbreads
I like sweetbreads a lot. But I haven't seen them in the market for maybe 30 years.
Soy-Balsamic Vinaigrette
I have tried keeping a standard type vinaigrette (3/1 oil & vinegar, garlic, salt and pepper) in the refrigerator. In my opinion it never, ever tastes as good as freshly made.
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rbave answered "No way." to Pineapple Pizza: Way or No Way?
Poll posted by Adam Kuban, May 10, 2010 at 6:30 AM
I used to do this maybe 45 years ago using bourbon instead of rum. I remember thinking it was pretty good.