When in doubt, look at the item in question. Does this look like a grilled cheese sandwich? In other words, does it meet the expectations set by the phrase "grilled cheese"? I say yes (although the exterior looks a little dry, the bread could have had a smidgen more butter or bacon fat on it during the griddling...)
I'm definitely going to have to give this a try, just as soon as I'm buried in jalapenos from my garden this summer.
@monkeyrotica: By "pelletized" sausage, I think what you mean to say is "rabbit dropping" sausage ;)
And to everyone...Detroit-style pizza? I had no idea there was such a thing. What differentiates it from other square pizzas? Does it always use Muenster?
To quote the philosopher Mark Wahlberg...
WHAT?!?....No!
That pizza looks delicious, and it's nice to see a business close to home. I'll be stopping in next time I'm in Fishtown. (and what do you know, Philly Science Festival with a ton of events at Frankford Hall is right around the corner...)
Yeah, overhaul is a little bit of an understatement on this one. I didn't think anyone ever WANTED a Prairie Fire, I always thought they were for when you didn't mind spending a little money to destroy the rowdy table next to you.
That said...this sounds delicious!
@pancakesx: It's funny, these frozen food thingies, even when fully cooked, ALWAYS say to make sure to heat them thoroughly. Guess we know why. :P
Fortunately, I don't have any of these right now...but Farm Rich's mozzarella sticks aren't half bad, I usually do have some in my freezer.
It's so simple, but Flying Fish's ESB is one of my go-to session beers. Their Exit 1 (Oyster Stout) was pretty awesome, but I don't think it's being made anymore.
@drmstwizard: Who said it was unironic? It's Buzzfeed for God's sake.
Back on-topic...Super Golden Crisp haters are out of their damn minds (although Sugar Smacks were always superior). But I'm glad we can all agree that Cookie Crisp is terrible. And Cap'n Crunch, while delicious, IS a death sentence for the roof of your mouth.
@coppertone24: Sure, as long as you're using sugar derived from beets and unbleached flour... :P
Also, all this talk of Temple of Doom and the monkey brains reminds me of the dinner scene from Clue. Also a classic.
TROLL 2?!?!?!?
Max Falkowitz, you're my new hero.
I don't usually get involved in these tipping discussions, and I feel like I treat servers and bartenders well. And the odds of me ordering a $100 glass of bourbon are pretty slim. But seriously, tipping $10 or $20 on a glass of bourbon that involved no more work than the glass of bourbon that cost my friend $10 for the drink itself? That seems a little over the top, I think. Obviously you could tip more for expertise if the bartender specifically recommended it and offered tasting notes beforehand or something, but if it's as simple as "1 Baker's, neat, and 1 Hirsch Reserve 16-year, neat"...why would the one merit a substantially increased tip?
@shermanhelms: you beat me to it. I blame Arby's. There is no such sandwich as a "Philly"!
And man, those are some giant pieces of bell pepper.
Swiss cake rolls. Huge, huge fan of them as a kid. They're a little too sweet for me now though.
Tough call, but I'd have to go with my original love, Tiramisu.
Garden of Eatin' and Whole Foods are both non-GMO, eh? Intriguing...I may need to pick some up.
I've never tried Campari, and truth be told I've never wanted to. I'm not a huge fan of bitter stuff, and this has held true even as my tastes have changed in adulthood.
But...obviously there are a number of fans out there, so congratulations, your column is making me wonder what I'm missing. I may very well pick up a bottle next time I'm at the liquor store.
And I may run screaming to comment on whatever Cocktail 101 article I see first if I don't like it. ;)
Whoa. Is it just my PC, or is the formatting on those pictures way off?
I just feel the need to say again that pizza rolls are an ABOMINATION.
That is all.
Wanted to throw in my $0.02 re: Goose Island - the Cherry Rye was tasty, but I thought it was the least successful of the Bourbon County stouts line that was available at a recent tap takeover night (they also had the regular Bourbon County, and the Bourbon County Coffee)
Philippines? That's interesting, the only place I've tried banana ketchup was in the Caribbean (St. Lucia). Any idea how similar this would be?
Usually a steak dinner of some kind (au poivre is a personal favorite). Served with good wine and a homemade dessert (last couple years have been chocolate pot de creme and panna cotta with berries)
Just have to throw my $0.02 in here - if you add Chartreuse, Campari, or maraschino liqueur to a bar, aren't we moving out of the realm of a low-stocked bar?
@hungrychristel: A Pillsbury "croissant" with pizza toppings? That actually sounds pretty good...I wonder if that stuff is available in the US...If not I may try and replicate. :P
My fiancee and I received a tagine for Christmas, and while we're really excited to give it a try, we find that most recipes with the word "tagine" in the title don't necessarily need to be cooked IN a tagine. So my question is simple, and goes out to everybody with this particular piece of cookware out there:
Can I use a tagine in recipes that call for dutch ovens / casserole dishes? Or is its use more specific/exotic/esoteric than all that?
Just got the word through Foobooz Philly that the Cooking Channel's Frozen Treat Truck will be at Reading Terminal Market in Philadelphia today from noon to 5 pm, serving up free Bassett's Ice Cream. Apparently Ben Sargent of Hook, Line, and Dinner will be there as well, but CC's tweet didn't confirm that.
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God, I used to love putting Sour Apple Pucker in things...but back then it was new, I was in college, and I had no idea what I was doing.
That said, I'm now curious what kind of "appletini"-type drink could be made with Calvados or Applejack...
Oh, and I absolutely agree on the Vodka-Red Bull hate, but mainly because Red Bull itself is a vile concoction.