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!
WITH. JAM.
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.
@Uncle_Tod That description made me tear up a little. What a beautiful sounding item.
If SE does a "We Try Every Item on the S&S Late Night Menu" I would volunteer.
What the hell is a slinger? Because that thing looks. F-ing. Amazing.
If you want to make a pizza-pie from scratch, you must first create the universe.
Tried it out tonight with a half-recipe (one pie) and loved it!
I love pizza pimples, man. I will dock no more.
Ed and I can have a burger party. I will never turn down a Frisco Melt. Sitting here, reading the comments about Five Guys - I did like the Five Guys I had, but it in no way made my mouth water like the Frisco Melt does. I don't know what the hell the Frisco sauce is, but it must be something magical.
We used to split our peas with ham, then we switched to smoked turkey legs. Just made it today with smoked turkey tails though - and I gotta say it's pretty nice.
I'm in Grand Rapids - I love Founders' beers. It's not the only good place to get a local brew, either! (but its probably the best)
Damn near everything. It's my new go-to hot sauce, but if pressed, I'd say its best on crisp salty chicken.
As black as the night of the new moon.
How far in advance can you simmer the feet?
My three year old's rear end.
We couldn't find the forehead thermometer.
He was... not pleased.
My grandpa tends to shoot a raccoon once a year. Not so much anymore, because his reliable oak tree fell over in a storm. He would sell the pelts, typically, and eat them, but we were never around.
Well, a few Christmases ago, my family arrived at the farm late in the night. I poked around in the fridge for a midnight snack. There was a large foil pan of pulled meat in bbq sauce. I had a few bites, but didn't find it special.
The next day, Grandpa told us about the raccoon he'd cooked. Boiled until it had come off the bone, then doused in sauce. I was the only one who tried it. Unwittingly.
I'd do it again.
Homemade, I am bound by my wife to accomplish pineapple and chicken - but I prefer simple pepperoni. When alone, making my own pizza for my own palate, though, I like have green olives.
Popping the can is an exercise in patience. It never peels apart as planned and always opens when you least suspect.
I generally think of the crust.
Could you layer these lasagna style?
AY better with shapes. Its easier to cook. Also, to improve consistency, I always melt the butter and whisk it with the powder before adding milk and the pasta. Way better.
I agree on tuna.
Has anyone ever made a recipe they found on a pot holder or oven mitt or apron or kitchen towel? You know, those printed on recipes sometimes in a faux script?
I tried some sugar cookies the other day that were okay. I always wonder how good those recipes are, especially since they are usually low on instructions - you've got to know a bit about baking/cooking to make them correctly.
Okay, this may be something everyone does - but I just tried it and loved it.
We make eight day pickles at home (they take eight days) which are a type of sweet pickle. My wife prefers kosher dills, so she buys a jar every once in a while (this year we'll be canning our own).
I will note that I have no pickle preference - I am terrible at these types of choices in general. Anyway...
I was out of sweet-pickles. But the jar of brine was still half full. What to do? Well, my wife had some kosher dills that weren't the right brand for her (she is pregnant, and also picky - a fateful combo!) so I pulled out the dills and put them in the sweet brine.
AHHHHH! SOOO GOOOD! The resultant pickle was salty and sour and sweet. I am sure there are many a recipe to produce such a pickle without the swapping, but I will tell you if you're ever in the mood, do some pickle swapping. Fantastic.
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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.