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I make this all the time in the summer! I press the sandwich with a heavy skillet to make it all smooshy.
@risottoproject, you really don't have to use iodized salt for the old health reasons. Kenji listed a bunch of foods that have good amounts of iodine, but it is in more things than you realize- seaweed (any anything made from seaweed), soy products, canned goods. Most baked goods and prepared foods. I had to follow a low-iodine diet as a treatment for thyroid cancer and the list of things I could no eat was huge!
@matth, it looks like Harrod's still does afternoon tea. I also had the afternoon tea there about the same time as you and it was wonderful.
Is there anywhere in the US that makes good English-style scones? I can't stand the dry, crumbly things that pass as scones around here.
I'm a sucker for crawfish. One vote for Beasts of the Southern Wild!
Baking anything that does not come in a box. I made the world's worst brownies sometime in the late 90's and have never strayed from Betty Crocker again. On a related note, icing. My buttercream always tastes like straight butter.
I love Phil's BBQ in Black Mountain, NC. We always plan our road trips around stopping at Phil's for brisket and ribs. Possibly some banana pudding to go.
I gave my dad a sampler of Jeni's ice cream for Father's Day and he absolutely loved it. Said it was the best present I ever gave him!
Half and half and sugar in the raw. Sometimes a sprinkle of cinnamon on top.
My question is the same as @CourtneyFishy, except we fry the turkey and therefore are also without yummy gravy. I made your gravy recipe last year, but without the drippings from the turkey it was missing some oomph.
Does this need to be eaten warm or is it ok room temp? It sounds like a great addition to a fall tailgate.
I was a very picky eater as a child. As I got older, I realized that every food I disliked was one that my father disliked and I didn't actually dislike the food, he just told me it tasted bad and I believed him. As an adult, I have learned to never tell him what's in the food I cook for him because he loves my cooking and will pretty much eat anything I give him. So I generally wait 1-2 days and then tell him what was in the dish. Then it's funny to watch his ears get red when he realizes he not only ate cabbage (or asparagus, avocado, goat cheese, etc.) but that he liked it! And he always tries to backpedal and say he didn't like it that much after all. Uh huh, sure Dad. It's a fun game.
PieWorks (a small chain in Louisiana, Mississippi, and North Carolina) has a spaghetti pie on the menu and it was always my favorite. They describe it as garlic bread and spaghetti in one. Man, I haven't been there in years. Their breadsticks are also delicious.
I love this! Except I use just equal parts miso and butter, then sprinkle on some shichimi for the spice. It's fantastic served on the side with soy-ginger marinated flank steak.
Diet Coke with a root beer floater used to always be my drink of choice! I'm so pleased that the mighty Will Gordon approves. Maybe we can be friends now? I'm still waiting for my wedding invitation.
Buying wine to drink at home, usually $8-12, sometimes up to $15. The wine section in Costco is my friend. When dining out, anywhere from $30-50 though usually in the lower end of the scale for non-special occasions. This is in a small-ish city in NC, for geographical reference.
Not fries, but I have to give some love to the homemade chips that are ubiquitous in NC. My favorites are at Putter's near Wake Forest in Winston-Salem. You can get them crunchy (cut thin and fried well-done) or soft (cut thicker and less well-done) or half-and-half. With ranch dressing on the side, naturally!
We received a bottle of Opus One a few years ago. Having never owned a beverage that expensive, we were afraid to open it. What if we hate it and discover we're not fancy enough for Opus One? That said, we decided to save it for our 10-year anniversary which is next year. Oh, we also got a bottle of personalized "red" wine as a wedding gift and we were afraid to open that one too, but mostly because we can pretty much imagine what "red" wedding wine will taste like. But the bottle is very lovely.
The one I most want to re-create at home is the Ding-Dong style from Pinky's in Charlotte. Crunchy peanut butter, honey cilantro slaw, and sriracha.
We are building a new patio this summer, so I would have a patio party cookout with all my friends and neighbors. Then we would go next door to swim in my neighbor's new pool!
Roasted asparagus and a sunny side egg. My new favorite.
Grilled burgers while tailgating. I love the fall. Bring on the football!
Potato roll, olive oiled and toasted, grilled burger patty, topped with good bacon and avocado, lettuce and thinly sliced onions. No tomato. Plus special sauce- garlicky mayo with lemon and tarragon. And extra sauce for my fries.
I agree with the font and narrow feel most people have mentioned. I do really like the "What's Fresh" bar at the top. I have to disagree with @spiced ham- I like the slideshows to open in a new window or tab.
@Sharona- You cook the bacon (I used about 6 thick-cut strips), put in an airtight container with the vodka, and let it steep for at least 24 hours, but no more than 36 hrs at room temp. Then remove the bacon and put the vodka in the freezer. Any fat will congeal on the top. Skim off the fat and strain the vodka through a fine-mesh strainer. Voila!
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