munchymom
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Posts posted by munchymom
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We're just about 2 weeks away from the first Wawa opening in Palm Beach County. Hoagie-deprived northerners are drooling in anticipation. (Seriously, the local paper has been updating us for at least a year.) I'll have to go just to see if it lives up to the hype.
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I have a huge avocado tree in my back yard, so I have lots of experience with this. My avocados are the big green Florida kind, not Haas. They are a little more watery/less fatty, and also sweeter than Haas avocados. As such, they're great for cooking, less great for guacamole or sandwiches. I like to grill slices and then cut them up in chunks for salad. Grilled avocado with grilled pineapple, dressed with lime juice and cilantro, salt and spices. Also really good as a vegetable in green curry.
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No, there's no identifying information, so I'm not bothered by it. (Honestly, even if they were tracking me personally I wouldn't be too concerned about the Coca-Cola folks knowing that I like diet ginger ale.)
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The "tots" are certainly not gluten free, they list wheat gluten in the ingredients. The broccoli ones have a good amount of vitamin C. All of them have a good amount of fiber. I wouldn't eat them believing I was getting especially good nutrition, but I might try them anyway. They sound tasty to me.
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If they did have Amazon in 1899, they wouldn't have been able to order those pepper strips anyway since that company didn't exist then. I'm not disputing the larger point that green bell peppers are a profoundly weird thing to put on a sandwich - but I guess when you get used to something, after a while it starts to seem normal.
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Well, who knew. It is a regional thing. I grew up in northern New Hampshire, but what I grew up eating is apparently known as a "Maine Italian Sandwich"
Italian Sandwiches: Portland, Maine's unsung contribution to the world
Note the green peppers prominently shown in the graphic.
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Green bell peppers are an abomination... except for on a cold Italian sub. Something about the richness of all the meats and cheese demands green peppers in with the lettuce, tomato, and onions. It just doesn't taste exactly right without them. Cooked green peppers, however, can take a flying leap.
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In South Florida, the request is common enough that some places print on the menu "Sharing Charge $x.00" usually 3 or 4 dollars.
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I like the giant white beans. The tomato sauce is tangy and not very sweet, and the beans are cooked but still firm - so not at all similar to American-style canned baked beans. I usually serve them at room temperature with other middle-eastern foods - stuffed grape leaves (TJ's are not bad), hummus, pita, olives, salads, etc.
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1 hour ago, robirdstx said:
Lunch was a return to Cheddar's in Webster.
I usually have to wistfully imagine what all the Lunch Ladies' wonderful lunches taste like, but I have a Cheddars here right outside my subdivision in Wellington, FL! It is our go-to place when we're too tired to cook. I know and love that broccoli casserole. I usually get the chicken pot pie, or the vegetable plate (soup or salad plus FOUR vegetable sides for $7.99!) Gotta love it!
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Dean and Deluca also has ridiculous Thanksgiving side dishes - like 2 pounds of frozen mac and cheese for $35.
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I like ice cream but I can only eat a little bit at a time - it's too rich for me. I like sorbet better.
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Roll it with stuffing! Maybe a cranberry glaze for the outside?
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3 hours ago, Tri2Cook said:
At the risk of spoiling potential surprises, though it's very unlikely, beware of the possible evil banana pepper.
It's a good policy with any peppers (well, maybe not bell peppers) to taste a little bit before use. I've had banana peppers that blew the top of my head off, and jalapenos that tasted like green bell peppers.
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I remember reading a piece by Calvin Trillin in which he talked about being taken to a restaurant where only the host's menu had prices- this would have been in New York in the seventies. He wrote that it was the custom of the person who hosted him to announce the price of any menu item the guests mentioned, saying that it was only fair to give the guests an idea of how warmly they should thank him.
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And here I opened this thread thinking that it was going to be about the amazing health-enhancing properties of Rocky Mountain Oysters.
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I think this discussion assumes that restaurant diners know/care a lot more about the ethnicity of the restaurant staff than they really do. Especially in the United States, lots of people who work in kitchens are Latino, whether the restaurant is Chinese, French or Italian.
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Amazon Prime Day got me too! I'll be watching this thread closely...
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If this is a toaster like the one my parents have, where the bread slowly descends into the toaster when you drop it in and then slowly arises when toasted, the "one slice" side is the side with the mechanism that starts the bread's descent. If you put only one slice into the other side, the toaster won't start.
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This is amazing! The quail, the pig, the produce.... drool. Maybe we need to all get together, buy some property in Ecuador, and establish an eG Retirement Community and Home for Wayward Foodies.
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One way to tell you're poor: plastic bags of Malt-O-Meal instead of cardboard boxes of Kellogg's.
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Of course. I was probably influenced by the article's picture of Mr. T Cereal and Cocoa Puffs. I can't abide sweet stuff first thing in the morning.
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Nutritionally speaking, you might as well eat a handful of sugar with a vitamin pill. Who needs it?
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My favorite ones are signs that point out the absence of something you never would have expected to be in the product, usually in service of attempting to make the product sound somehow "healthy". I have seen five-pound bags of sugar labeled "Sugar: A Fat Free Food" and a display of bags of pork rinds crowned by a sign saying "Pork Rinds are a Low Carb Snack."
Re the Smart Balance "Use It Like Butter" - I've read that some margarine products have a much higher percentage of water than butter does, and attempting to bake with it results in disaster. Presumably Smart Balance has found some way around this conundrum.
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KFC 2012–
in Ready to Eat
Posted
"We've secretly replaced the new product team at KFC with the editorial staff of High Times magazine. Let's see if our customers can tell the difference."