It was actually fairly spot on. I mean, the reason you really watch Guy Fieri is for the entertainment factor, and this was quite the entertainment.
And now I'm spoiled. Guess I'll have to finish the semifinals and final tonight then.
I've gone to school overseas and now may be moving for work. I already know Reese's pb cups are going to be missed. Even if I don't eat them here, just the whole PB thing.
Mexican again just won't happen.
but I found that amazon.de actually sells a lot of expat food like Kraft Mac 'n Cheese. Check out those outlets, they seem reasonably priced and have the basics from home covered.
There was an awesome recipe two series ago on Masterchef UK which was green eggs and ham. It was a green softboiled egg ravioli over prosciutto and asparagus. Brilliant idea.
@janav when you get violently ill, gas, bloating each time you consume one ingredient, I think it's safe to say you have an intolerance.
I have an intolerance to actual new processed food ingredients like sorbitol or chicory flour. Vitamuffins are the death of me.
But there is a bias, at least in many kitchens, to favor meat eaters. I have a disorder that doesn't allow me to eat meat. Well I could, but then I could also be stricken down with Encephalitis, so I choose not to.
I'm a vegetarian, love food, and I love exploring new cuisines. What stops me, often the chefs. Most chefs are accommodating, but will also act like it's a burden for them to cook a meal without meat. (or give me pasta/risotto even if I'm not at an Italian place because obviously that's all vegetarians eat.).
I think people can be serious eaters, no matter what their meat/no meat/veg/ no veg choice is. It's the quest for interesting, tasty food. What stops people from being a serious eater are others putting their prejudices on the plate before another person.
@semarr that reminds me of using an iron for a grilled cheese sandwich.
Oh great tips. The bbq is hilarious. The rolling pin seems to be the biggest MacGyver-esque tip. Just thinking, not really MacGyver-esque but my mom used to freeze cilantro in ice cube trays to make it last longer.
Bread disaster. Trying to keep my own sourdough starter, forgetting to feed it, deciding to make bread anyways in an oven that doesn't cook evenly. Got a half dough, half charcoal rattle shaped catastrophe that should live in the hall of shame.
Ramps when they're in season. The variety of apples the rest of the time. Back in Texas - the entire hill country was a wealth of ingredients. I loved the fresh zucchinni flowers especially and Round Rock donuts although technically not an ingredient - definitely homegrown.
The Lonestar Bakery in Round Rock, TX. Granted the only real thing to order there are the Round Rock donuts, but they are still my kryptonite.
This video http://www.howcast.com/videos/180551-How-To-Make-Mayonnaise uses the recipe:
* 2 egg yolks
* 1 whole egg
* 1 tbsp lemon juice, freshly squeezed
* 1 tsp Dijon or yellow mustard
* 1 tsp salt
* 1tsp pepper
* 1 c olive oil, not extra virgin
* 1 c canola oil
* Food processor
* Extra lemon juice or cider vinegar
Warning: Homemade mayonnaise contains raw egg. Don't leave it at room temperature or you risk a salmonella infection.
Step 1: Blend ingredients
Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy.
Tip: Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers, or anything else you'd like.
Add the oil
Step 2: Add the oil
Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil.
Tip: If the mayo is too thick, thin it with a little lemon juice or cider vinegar.
Finish and chill
Step 3: Finish and chill
Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days.
Step 4: Fix it
If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time.
Fact: Hellmann's mayonnaise began as a salad and sandwich dressing made by New York City deli owner Richard Hellmann's wife in 1905.
And my apartment still smells of BBQ. It's too bad nobody captured the pitmasters at 2am warming up their "beasts" and sharing beers. It's bbq all the time for the previous 72 hours, and given the density of the smell in my place, for the next 72 as well.
Best part, you can grow your own simply from planting the stem. Not a tree...a real pineapple. Note: it takes about 2-3 years....
I can't find it anymore at Whole Foods. Sigh, it used to be my daily indulgence as expensive as it was.
Kinda sad it's not set in the town of Chewandswallow.
Slutty cakes are a definite winner from the book, but that's the only one that I've actually been able to "nail" as of yet. Must admit I read it more as a book than a cookbook.
I don't konw Ed. I live around the corner and have been when they first opened and again yesterday. First off as mentioned before the bread is not the correct bread and the filling overwhelmed by condiments. Trust me I could do pickle and mayo, but not an entire "banh mi" of pickle and mayo. I'm sure they are trying to hit on the student crowd at baruch (esp. given the short hours) but they should try to match their quality at Mai House (when it launched), not just try to make the students happy.
The mixture of tamales and spritz cookies for breakfast. And then loads of mince pies for snacks!
I know it's been about a week and half now, but I just had to return to this post. It makes me so happy! :)
yes. I played Pee Wee the Seagull from the Brooklyn Cyclones for three years. It was cool, got to do big Mets games, ESPN commercials and the Apprentice on top of the games.
As a former professional mascot, I actually ran into this one time at the ballpark in an interesting manner. I was signing autographs and doing the schmoozing mascot thing when a kid ran up to me. The mother had to stop her from hugging me and explained that the little girl was allergic to peanuts and I most likely had hugged/touched someone who had been in contact with them. (Plus thinking back I walked through loads of shells during a game.) It seemed odd at the time but I'm finding or hearing of more and more people having severe allergies.
CNN has a feature on their homepage about this and in fact my current company just made a peanut allergy 101 video in case anyone wants to know how or what needs to be done/avoided if you have a peanut allergy:
Wanted to also add that fatfreevegan has a lot of great, easy vegetarian dinner solutions. Her blog is terrific.
I'm not a fan of pasta or rice, but quinoa (as stated before) seems to do the trick for me. It is high protein and can be made in any way you use rice or couscous. Quick, easy delicious.
Of late I've used it in a sushi rice manner, preparing it the same way but making a deconstructed sushi bowl with kampyo, quinoa and ripped nori strips. Other bowls could be avocado, asparagus, shitake mushrooms or sweet potato bowls. Great if you have already made a batch of sweet potato fries.
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