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What Should I Make to Accompany Mac and Cheese
As a young male, I think it can't hurt to add more food! I would try grilled ham steaks brushed with a little dijon mustard and some roasted vegetables, as you suggested, on the side. Oh and if I was the boy in question, I would already be won over by your thoughtfulness to create a meal of my favorites! I wish you the best of luck!
P.S. I tried, but couldn't resist, the best dessert you could offer would be simple, just plain whipped cream, served in the form of a bikini!!!
Should Fast Food Chains Give Kids Toys?
Just another example of the government trying to run our lives. It is terrible that personal responsibility is a thing of the past, society today has become weak and reliant on the system and it seems that we are only sinking further into this whole. I personally think parents should be the ones doing the parenting. And I do agree that children have a significant impact in family decisions i.e. where to dine, HOWEVER, if your kids are making the decisions day in and day out, you are not fit to be a parent. America needs to remember why our country was founded and demand the freedoms this country is supposedly based on, even if it is so trivial as to give away toys with a happy meal.
Slip-n-Slide Food
I was thinking of a completely different approach that fits the slip and slide theme, foods like white castle and taco bell may work ;) lol, sorry I couldn't help myself!!
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Recent Comments | Response to Comments
Brussels Sprouts
Today I tried the recipe posted a few days ago, brussel sprouts sauted with a little bacon and butter, then finished with maple syrup. It was delicious! I recommend cooking them a little longer than listed and at a lower temperature for a more tender sprout, that or I would blanch them in a little salt water. But I would highly recomend it. Brussel Sprouts are one of the few reasons to enjoy the onset of the cold weather fall brings.
What Should I Make to Accompany Mac and Cheese
As a young male, I think it can't hurt to add more food! I would try grilled ham steaks brushed with a little dijon mustard and some roasted vegetables, as you suggested, on the side. Oh and if I was the boy in question, I would already be won over by your thoughtfulness to create a meal of my favorites! I wish you the best of luck!
P.S. I tried, but couldn't resist, the best dessert you could offer would be simple, just plain whipped cream, served in the form of a bikini!!!
Should Fast Food Chains Give Kids Toys?
Just another example of the government trying to run our lives. It is terrible that personal responsibility is a thing of the past, society today has become weak and reliant on the system and it seems that we are only sinking further into this whole. I personally think parents should be the ones doing the parenting. And I do agree that children have a significant impact in family decisions i.e. where to dine, HOWEVER, if your kids are making the decisions day in and day out, you are not fit to be a parent. America needs to remember why our country was founded and demand the freedoms this country is supposedly based on, even if it is so trivial as to give away toys with a happy meal.
Slip-n-Slide Food
I was thinking of a completely different approach that fits the slip and slide theme, foods like white castle and taco bell may work ;) lol, sorry I couldn't help myself!!
Dear Whole Foods,
It funny to hear people complain about high prices yet, they seem to be the ones demanding fair trade, organic, living wage produce! If thats really what you want then yes a single apple will cost $3. Thats why I love low prices, it allows me to use my salary to donate to charities of my choosing, and yes I am aware of the slavery type conditions of some produce workers and that is not what I am advocating. But at the same time, some of these new fangled hippie ideals are simply impractical, and their consequences are the outrageous prices of "Whole paycheck" or wherever hippies shop these days.
Emotional Eating: Strange Cravings when you're ANGRY!
I don't eat when Im angry, Ill drink or go crack some skulls, my appetite just disappears with anger, and the drink has to be citron vodka on the rocks, or a strong vodka with a splash of club soda, or sometimes a smoke which is odd because I'm not a smoker!
Leftover steak?
I love leftover steak diced small in a frittata with corn, a little milk, and a lot of black pepper
Chipotle Redesigns Logo
I dont like their new logo at all, but nonetheless I will still eat there. And I think their comparison to McDonalds or any of the such is unwarranted. Everything is cooked fresh and seems to be of at least decent quality. I have never had a bad meal at Chipotle but I also do not go in expecting the same meal i experienced in Merida while traveling the Yucatan penninsula. Life is all about relativity so when I want Mexican in Seacaucus NJ for less than $10 bucks and within five minutes on a Wednesday afternoon, it fits the bill
Cornish Hen - Internal Temperature?
Yep same as chicken, and be wary on some of the higher numbers you read. Some people are crazy, food doesnt need to be dry and tasteless just to be safe. And once you get used to it, you can usually tell by touch.
Where is a great place to eat in Philly?
Well other than the obvious Cheese steak (please try both Jim's and Geno's) you should try Amada, which was already mentioned. Its a little pricey but do the higher level tasting menu, it is worth the money and a truly great meal. Budakan for Asian fusion, it blows away both the NYC and Atlantic city locations. And lastly Capital grille, its your typcial high end steakhouse with more comfort food and a small philly twist. I was in Philly for four years for college and it has really evolved into a foodie city in the past few years. Good luck and I hope you enjoy the city of brotherly love!
P.S .Oh and if you want Italian almost anywhere in south Philly is amazing, but Dante and Luigi's is one of my favorites.
Oxymorons
haha the chilled gazpacho story is funny, It just reminds me that we are not the rest of the world!
Yet Another Food Blog: help me name it
Oh and PS it also doesn't help its the one and only post hsppzz has ever made, so yeah I agree kinda of spammish.
Yet Another Food Blog: help me name it
I can agree and see the taboo here, If someone came into your restaurant and said "hey I want to open a restaurant" and started asking questions and polling your customers I could see the anger! Especially if they plan in operating in direct competition! But as was said, this is a public forum and all are entitled to their opinion, so those who have no issue please continue. And to the new entrepreneur I offer only the best of luck! its a tough world out there!
Food Network's New Offerings
HAHAHA I was dying when I read about "What WOuld Brian Boitano make?" it reminds me of the south park song "what would brian boitano do?" I wonder if he will be fighting grizzly bears on the show. That was hysterical!
$10 gift card to Sur La Table
Nothing, $10 at sur la table wont buy anything, everything there is awesome and I love window shopping but it's so damn expensive. Maybe you can get a keychain and a piece of gum.
It's A Texture Thing....
Texture doest bother me unless its paired with a bad smell, either alone I can deal with, but together uughh! For example oysters, unagi, or anything like that is fine, as are stinky things like cheeses or some exotic fruits, but something like breadfruit would kill me. As do metallic smelling things like brains! So I guess my answer is no, texture alone doesn't really bother me.
HELP! BF is extremely picky...
I love you guys, and I am amazed more and more everyday about how genuine and caring the members of SE are, more importantly I really believe that we all share a similar way of thinking, not just about food but the fact that we are so loyal to this site and are always ready to lend a hand to each other. Whether its figuring out what to bring to you're bosses pot luck or what the next step in life should be. I would come to you guys before I approached my family or friends in many situations. I don't know if its the anonymous factor of the format or the fact that we share with each other several times a day.
I have become so disenfranchised with my friends and the drudge of everyday life after college, its a tough transition! But a few times everyday I come on SE for 10-15 minutes and I am able to forget about everything except the delectable savoriness of fresh game or the salty goodness of our favorite topic (bacon). And today the way you guys reached out to me, it really touched me. It may just be karma or sheer good luck but having people, even being online friends, seeming to care is exactly what I needed. This may be a little TMI so I am sorry but Its been a tough day and i needed a format to vent. If I had a blog I would have went there, but alas, no blog. So SE thanks for being there, and thanks for being my friends!!!
HELP! BF is extremely picky...
Dump him and date me;
22yr old Male
Accounting and Intl Business degrees from Villanova
5'9" and very athletic
Dark hair and dark eyes
Employed as a Corporate Account Rep for a Wine and Liquor Distribution Company
I enjoy cooking, working out, the beach, snowboarding, traveling, and spending time with my family
I am a hopless romantic and more importanly I enjoy all foods and will eat anything you were to serve me!
where to go wine tasting
If youre lookin for something a little different how about the NY finger lakes. It is an often overlooked wine producing region and makes some great wines, another choice would be the Niagra region of Canada. I have been to both and there are a ton of small boutique wineries and plenty of small intimate bed and breakfast to stay in as well. Good luck and enjoy your trip.
Need help picking a US foodie travel destination!
This is easy, as another young single male, I can easily recommend Las Vegas! Not only are their countless great celebrity restaurants and all the classic old Vegas digs, but theres also plenty of nightlife as well as young single ladies!!! Only one thing to remember, what happens in Vegas happens in Vegas...
what do YOU substitute to make something healthier?
When I make chicken or tuna salad I substitute half of the mayo with whole grain mustard, you get the same consistency, a lot less fat, and a whole lot more flavor!
Big Daddy's House vs Will Work For Food?
I think they are both absolutely terrible shows, neither of them is fit to host 30 minutes of my life
Worst Sandwich You've Ever Had
@seikel...so your mom had a hydroponic garden? hmm, the most common reason that I know those are used for is quite illegal. Maybe her "state" while she made the sandwich is why it wasnt the greatest, also did your sandwiches often included funions, peanut butter, chocolate, and honey? I think I have finally solved the problem!
Uses for Fried Eggs
One of my absolute favorite ways to eat a fried egg is to toast day old italian bread slices, then rub them with a piece of raw garlic. You take the "garlic bread" and ladle on some extra thick tomato sauce, then top it with a fried egg, parmesan cheese, and lots of black pepper!!! Its great for a leftover type breakfast and is even hearty enough for a lunch. I like mine with the egg fried firm but Im sure its just as good with a runny egg. Oh and Giada does a version of this on her show, but its common in a lot of italian households with school aged kids.
Making Chicken Salad and Seafood Salad healthier.
When making chicken or tuna salad, i usually add equal parts mayo and spicy brown mustard. You still get the creamyness of the mayo but the mustard adds a nice tang while still helping the salad bind. The other benefit is that the mustard has no fat!! This essentially halves the amount of fat in your salad and makes it much more interesting!!
Brussels Sprouts
This is an age old debate. Most of us weren't introduced to brussels sprouts as kids, and only discovered them in our adult lives. Last year, there was a host of recipes posted, and I made one that was pan-roasted with garlic and balsamic vinegar that barely made it around the table once, they were so popular. I will probably do the same thing this year - though I'll double the recipe! Hmm, bacon, now that's a thought....
Brussels Sprouts
There seems to be a consensus that the caramelized brussels bits are the best part -- that what I love about roasting them, anyway. So I'm going to offer a pasta recipe involving fried and salted brussels sprout leaves.
1/2 lb. farfalle
1 tbsp butter
Olive Oil
1 onion (white, yellow, whatever) halved, thinly sliced, and caramelized
2 teaspoons cider vinegar, added to onions after they've caramelized
1 acorn squash, roasted, scooped and diced (1/2 inch)
1 tablespoon or more maple cured bacon lardons
1/4 cup pepitas or rough chopped candied walnuts
8 oz brussels sprouts separated into leaves, fried until golden
herbs of your choice (thyme, rosemary, sage)
salt and pepper to taste
Finish with shaved manchego or parmesan.
Allow all the components (except the pasta) to cool before combining.
Brussels Sprouts
I'm a roaster, too--olive oil, salt, and pepper only, 400 degrees until they have some seriously brown and crispy spots--it's the easiest and yummiest way!
Brussels Sprouts
I will have to try some of the recipes above. I was "brought up" on brussel sprouts, just gently steamed until soft, with butter - so good - I am always surprised that so many turn their noses up.
Brussels Sprouts
Julia Child's Brussel sprouts in cream - to die for!! My family loves this.
Brussels Sprouts
Here's our favorite simple way to have brussels sprouts - roast with garlic and thyme. Mmmm!
http://www.centralmarket.com/Recipes/RecipeDetail.aspx?rid=80822
Brussels Sprouts
brussels sprouts braised in milk.
Sounds weird, but it's so good.
This is a Molly Stevens recipe that I found online.
Brussels Sprouts
I love my brussel sprouts steamed to soft done then tossed with a sauce made from mayo,horse radish, and lemon. So good, broccoli is also good with this sauce. coco
Brussels Sprouts
On Epicurious, look up the recipe for Brussels sprouts with white beans and pecorino. It's my go-to sprouts recipe: Really easy, adaptable and guaranteed to convert former sprouts-haters. It takes less time than the recipe says, because the recipe assumes you will be cooking three pounds of sprouts in batches. And if you forego the pecorino or swap parmesan for it, every ingredient other than the sprouts is a pantry staple.
For my suggestions on tweaking the recipe, check out my comment (under the name everybodyever) on the recipe's review page. But seriously, some of the most reliably delicious Brussels sprouts I've ever had: Tender and creamy yet crunchy, with lots of protein and a hint of bitterness. And they're great as leftovers.
Brussels Sprouts
halved (top to tail) and face down in a pan coated with butter and olive oil...medium heat until they are brown, flip and repeat. remove, salt and lemon.
Heaven.
Brussels Sprouts
Among certain colleagues, I'm known as the brussel sprout man because I brought sprouts to the office Thanksgiving years ago when I first rediscovered this much maligned vegetable. When I'm in a hurry, I'll just roast them (as has been noted numerous times) in a 400 degree oven, tossed with olive oil, salt, pepper. One sprout convert had to admit that they ALMOST taste as good as french fries! You can enhance this simple preparation with garlic, chili powder, or my favorite all purpose fennel spice rub. You can also combine them with potatoes or turnips.
For those who find the sprouts bitter, take note that combining them (roasted or sauted) with dried cranberries, carrots, sweet potatoes, or balsamic vinegar complements them beautifully. They also pair with nuts (walnuts, pine nuts, hazelnuts, pecans) for a bit of crunch. You can of course make anything taste great with butter and bacon/pancetta, but I keep away from the cheese sauce although this recipe with cream sauce that my sister-in-law made one Thanksgiving will make anyone love sprouts!
She also made this phenomenal frisee salad at Christmas last year, which I still have yet to recreate, but it was a revelation. I'm tempted to add dried cranberries or pomegranate seeds to it to even out the bitter/sweet proportion, but it's excellent as is.
A friend who was tired of me prosletyzing about the virtues of brussel sprouts on the spot at her house coaxed me to prepare something similar to this recipe from Martha, except I used pine nuts and didn't blanch them at all. Instead I followed my usual technique of brown them in butter/olive oil, deglaze with wine and reduce, simmer in chicken stock and reduce.
The recipe I would most likely prepare for first timers is from Amanda Hesser's The Cook and the Gardener and opened up a whole world of sprout exploration (as you can see from this excessively long post). Her recipe is a saute with apple, red wine and spices. Everyone raved when I took these to my aunt's as a side one Thanksgiving, and I happen to have them waiting in my lunch today from last night's dinner with pork and spaetzle. Amanda's is the perfect fall preparation as the sprouts are sauted with "pumpkin pie spices:" pinches of cloves, nutmeg, cinnamon, coriander, and I've thrown in allspice too. First you saute a diced golden delicious apple (I used kohlrabi recently and it works well too) and set aside. Next, saute the sprouts until lightly browned, mixing once. Deglaze with red wine (I used port last night because my pork sauce called for it) and reduce. Simmer with chicken stock and reduce. Add back the apples when the sprouts are done. These smell so good when cooking you just know they're going to be delicious!
Brussels Sprouts
Quartered brussel sprouts, chopped apple, apple cider, olive oil, salt, pepper, roast at 375. Perfection.
Brussels Sprouts
I cut up a few slices of good bacon, render them down until the bacon "bits" are good and crispy. I remove the bacon bits with a slotted spoon, and toss the washed and halved brussel spouts into the bacon fat and saute until they are bright green and have some caramelization on them (just slightly browned edges). If the pan is too dry (sometimes really lean bacon doesn't render enough fat), put a dash of chicken stock in so that a bit of steam is created, but not much...there's nothing good about a mushy brussel sprout. It should only take a couple of minutes to cook them...then I take them off the heat and sprinkle the bacon bits on them. YUM! Just made those this weekend and my daughter ate three helpings!
Brussels Sprouts
I saw this awesome looking brussels sprout hash on Diners Drive-ins and Dives the other day. If you could get a hold of that recipe that's worth trying.
As for me, I blanch them, saute some shallots, add the sprouts and some pomegranate seeds and some sugar.
Brussels Sprouts
I second (third? fourth?) the roasted brussels sprouts with garlic, parmesan and red pepper flakes. I'm also a huge fan of Heidi's golden-crusted brussels sprouts recipe.
Brussels Sprouts
I like them sliced thin and sauteed with hazelnuts (pistachios are great too) and dried cranberries and finished with a bit of orange juice and butter.
Brussels Sprouts
I'm not fond of caramelized cabbage family, but love brussels sprouts steamed and then topped with a little basic cheese sauce such as you might make for broccoli or cauliflower (just a basic white sauce with some cheese added).
What Should I Make to Accompany Mac and Cheese
There is a restaurant that makes AWESOME mac and cheese _ the Clarkston Union in Clarkston, MI and they add ham chunks to the mac.
It makes it a whole meal... then pair with a salad and you are set.
What Should I Make to Accompany Mac and Cheese
I'd go with steak. I have yet to meet a man who doesn't appreciate a good steak. A rare (or however he likes it done) t-bone with a side of mac and cheese? And don't forget the beer! (Bonus if you can find out his favorite beforehand...otherwise maybe a stout?) Boys like comfort food...doesn't get much more comforting than that!
And as far as dessert, supposedly vanilla and especially cinnamon is an aphrodisiac for men. Apple pie (with plenty of cinnamon) a la mode? Cinnamon buns with some vanilla ice cream on the side?
What Should I Make to Accompany Mac and Cheese
@maemae - oh good - then you might have time after all to make that apple pie! (Use yellow delicious apples...)
What Should I Make to Accompany Mac and Cheese
fried cod, mac and cheese and pickled beets...my friday go to old catholic upbringing meal forever....
What Should I Make to Accompany Mac and Cheese
Wow, thanks for all of the advice!!! This was so helpful. The dinner didn't end up happening yesterday, but hopefully next weekend. I will let you all know how it goes!
What Should I Make to Accompany Mac and Cheese
I like the idea of steamed veggies, like broccoli. Spinach cooked or raw would be great as well as raw tomato salad. Ham is always good as well as fried chicken.
What Should I Make to Accompany Mac and Cheese
We always had bacon and peas with mac and cheese when I was a kid. Honestly, that Martha recipe is so rich and wonderful and filling that I could make a meal of just it (and it costs $30 to make) but last time I had it with frozen fruit salad and a honeybaked ham.
What Should I Make to Accompany Mac and Cheese
oh shoot...i'm definitely too late for all that advice. i hope it went well then!
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About twoojoe
Location: Ocean County NJ
About: 22 year old male, recent college graduate. I work in the wine and liquor industry as a National Account Sales Rep.
Favorite foods: Italian, Chinese, and Thai foods
Last bite on earth: Rigatoni with broccoli Rabe, fresh mozzarella, and spicy sausage
Today I tried the recipe posted a few days ago, brussel sprouts sauted with a little bacon and butter, then finished with maple syrup. It was delicious! I recommend cooking them a little longer than listed and at a lower temperature for a more tender sprout, that or I would blanch them in a little salt water. But I would highly recomend it. Brussel Sprouts are one of the few reasons to enjoy the onset of the cold weather fall brings.