Jamon.Iberico

Their Creme Caramels are actually quite delicious and I really am loving that Bread Pudding.

Ha! I was going to say the same thing, only using Denny's in my post, Dave. Thus, my poached eggs are not as good as your average Denny's. My fries are not as good as McDonald's. My roast chickens are not as good as Swiss Chalet.

Yea, that was an uncomfortable scene. Not only did I find it uncomfortable due to the fact that I hate people that cheat, but also because I really don't think Top Chef is the arena for soap-opera type storylines. Anything for the ratings.

Holy wow! Thanks for posting this. It's inspirational. The children attending this school eat better than I do if I were cooking my own lunches for a week, that's for certain. Imagine if all schools took such pride in their lunch programs? Bye bye child obesity! Sigh.

For fast food, I maintain that they have tasty soups and sandwiches. That is all.

Mmmm.. Egg McMomo.

Wow, that is positively dreadful. I feel bad for you just having read about your piss-poor experience! Sadly, I can almost guarantee you'll get no response. It's pretty clear that they are far more content ignoring the problems (and the customers) than they are to fix them. It amazes me how places like this exist. How can a restaurant like Gilt, or ADNY close, and a place like this remains? Atrocious.

For a frozen product, the bread pudding is quite delicious. Their new gourmet jelly beans are great, as is the new "Best Ever" lasagna. Their Butter Chicken is good, too. But most of all, their 100% Valencia Orange Juice, and 100% Pure Pineapple Juice are really the only two products that bring me into a Loblaws store.

Ventresca tuna belly straight outta the jar. Toasted baguette with melted lardo. Toro sashimi. Grilled/fried kielbasa slices with horseradish. Heirloom tomatoes, good balsamic, good olive oil. Spaghetti alla olio. Tomato and bacon sandwich, dipped in hot tomato soup (Campbell's is fine.)

Not exactly dessert, I know, but Yuzu Mojitos are divine.

Celery kimchi! 2 bunches celery, finely diced 3 bunches scallions 500 grams red peppers 15 grams sambal oelek 25 grams garlic 75 grams ginger 40 grams fish sauce 15 grams sugar 10 grams salt 15 grams sesame oil 20 grams white vinegar Blanch the celery and scallions in salted boiling water. Set aside. Purée the red peppers, sambal oelek, garlic, ginger, fish sauce, sugar, salt, sesame oil, and vinegar. Combine with the blanched celery, place in a covered non-reactive container, and store at room temperature for 3 days. Refrigerate for 4 weeks.