I hear about pre-shredded cheese not melting right, but it's always melted fine for me. Maybe I'm just not noticing it, but I always add some american/velveeta to a bechamel, and then load it up with a lot of cheddar, and various other cheeses. Never had a problem.
The secret is to put in a lot of cheese, maybe.
1 - I have never had a problem with flavorless aromatics. Maybe I just don't notice it - but I think they taste fine. I also enjoy peas in my stew. Loose peas in Guiness stew are delicious.
2 - Guiness Stew never gets thick enough for my liking. I'm a failure at thickening stew. I feel like I could put a cup of flour in and it wouldn't work out of spite.
3 - I have had Irish and Guiness stew in Ireland and they were both really good. Travel makes a good sauce.
4 - Lamb/Mutton is the preferred meat in these stews, that's my opinion. I love lamb, maybe because it's a rare treat for me.
5 - Instead of whole/quartered potatoes, I love to put the stew over mashed potatoes with a bit of horseradish. A very chunky mash, horseradish to taste (I like more than a normie) and it's a killer.
6 - I think stew is so much better in the oven than stove top or slow cooker. Made in a heavy dutch oven - man, I love recipes like this.
I'm not sure if I did this recipe right - I used both the Japanese Bath Salts AND the Mr. Bubble and am now in the hospital? Did I not cook the turkey long enough? The thermometer read 170kPa.
Another vote for Koegel's. Man, that's a good dog.
My favorite pizza is, unapologetically, green olives and anchovies. It's a salt nightmare, but glorious when in the mood. Sadly, my wife is allergic to fish.
Vidalias are best known, but there are several other varieties of sweet onions produced throughout the country - its all due to soil content and growing season and whatnot. Walla Wallas spring to mind. We see lots of sweet onions around here, but they are rarely Vidalia branded.
I swear to God the first time I had Samuel Smith's Taddy Porter I could see the underlying fabric of the universe kaleidoscoping around me like the atoms of diamonds.
Just that first sip, anyway.
PBR? Pfah. Hamm's is where it's at.
Yeah - not that it's a huge scandal or anything, but this dates back to Small Soldiers. "You can't handle the rodeo burger" was the tagline, back then they were sure to advertise the Bullseye sauce. It's been available since then, not always by name. It's pretty good.
Bell's Brewery is indeed a fine choice for Michigan. Michigan as a whole has some amazing breweries - Founders in Grand Rapids is my current favorite, especially it's porter, but there's so much to choose from!
Made this the night before Christmas dinner and finished it alongside the green beans while the rib roast rested. Take care with the filling, folks - mine overflowed a bit. It smelled amazing in the oven and tasted pretty great, too.
I don't see how the juices all magically run out the middle of a burger when it's cut. They're seeping out the top and bottom and edges, too.
I think an anchovy pizza taste test from the major pizza chains would be terrific.
Woof. What a choice. I think it all comes down to prep because I've had terrible fries cut every which way. Not to mention the seasoned/non-seasoned varieties of waffle and curly fries. I prefer non-seasoned. A well-prepared waffle fry is probably my best, but I'd pass it up for a decent onion ring. I hate the thick mostly-onion variety, but I also don't love the teeny BK variety.
One thing I hate is steak fries. It's like they're an excuse to under-cook fries. They get soggy fast and are terrible in general.
There is a place in my hometown with average burgers but amazing fries - and they're the crinkle cut kind! Absolutely perfect.
A burger at a steakhouse style place is usually done well. My experience in kitchen-sink type places has been negative. Many places don't do basic burger-touch ups like toasting the bun, which is ridiculously offensive to a burger lover.
I made this. It was pretty darn good - nice and crunchy. I think a bit more mayo would work well, but I really enjoyed the salt/sugar combo. I've been apprehensive to salt my cabbage since the first time I did it the slaw turned out to salty - this recipe solves that!
Really good. Any leftover breading/egg/flour you can mix together for fat man fritters, too!
This year my birthday is the same day as Father's day.
He' be any kind of pie you could shout at to get off the lawn.
I hate berries in the fridge - if they aren't washed though, you have to watch it. But warm strawberries are amazing - especially picked from the plant and warmed by the sun.
I question the 'regionality' of these - I've only ever seen Lays and Utz's. And we don't live in an area where they don't stock a ton of brands either. I love Better Made myself (especially the rainbow chips - higher sugar potatoes resulting in a bag full of 'burnt' chips) but it's sadly a MI area only. It can be hard to find even in Grand Rapids and they're made in Detroit!
We were just there a few week's ago! Very fun, but we skipped the restaurant. Maybe next time. It is incredibly fascinating throughout - but make sure you plan a good chunk of time for it!
Of course, I soon discovered Beamish, which I found superior.
@Zach Ryals - there are many American's who love full dark bitter beers - here's one! I have also had a LOT of American beers that are just as good as Guiness or better.
A grilled cheese sandwich is best made atop a flat-top griddle, either the home or diner variety. I've never grilled both sides, but you bet I will. I grill them side by side with a slice of cheese on both. Cooks twice as fast.
I also make sure the cheese creates a "star" pattern when stuck together, otherwise the coverage isn't as good.
The best is plain white bread with salty butter and Kraft singles. Though I am fond of swiss with a dose of thimbleberry jam between cheese slices. Jam on a grilled cheese is terrific.
@Rorshach - I believe that meal is best served post-snow sledding, after you have lost feeling in the tip of your nose.
yesthatmatthewabel hasn't favorited a post yet.