Anna N

I am not usually a fan of ketchup (except on toast) but I am a huge fan of McDonald’s hashbrowns. These supermarket hashbrowns were reasonable but did not measure up to McD‘s. 10 minutes at 400°F (no additional oil) and I had something to eat. As an aside not all Mc D’s hashbrowns measure up either. When they are good they are ethereal.

Not sure how I managed to forget to post this lunch which @Kerry Beal and I enjoyed this past Monday. For Kerry— kimchi soup, rice and spring rolls. For me – – Kalbi, rice, banchan and spring rolls.

So I’m trying to figure out if this was Land O Lakes salted or unsalted butter. Are you comparing Kirkland to Land O Lakes or salted to unsalted?

An imaginative re-interpretation of Surf n Turf.

Indeed. But of course they are wrong.

That looks and sounds so easy and so good. I am sure there is a recipe for it in the Jack Bishop book but it is one of those things that hardly needs a recipe. What is not to like? Thanks.

So then I am left wondering. Did you buy a whole chicken which was broken up by staff at the store or did you pick out your chicken pieces from an open, refrigerated bin (as is the practice in the Asian stores here)?

So I feel forced to ask the question – – – does this appliance when used as a grill belong in the air fryer topic? I guess I will need to track down a video of it in use!

I really appreciate the effort this must’ve taken. Most definitely a huge cultural canyon exists. The only things I have ever seen in a supermarket freezer that were not packaged was some salted cod and some king crab legs. While we certainly have those long open freezers, most supermarkets now have the tall cabinet freezers with glass doorsas well. The assortment of frozen food here is quite phenomenal. From appetizers to desserts the options are almost boundless. That does not mean they are all good!

There are many reasons why some of us choose to purchase frozen burgers. The ingredients in my frozen burgers are listed as beef, water, salt, herbs and spices. That sounds just about what would appear in ones I might make myself. Here.

My last name is Nielsen. You are damn right it’s still a sandwich! Smørrebrød!

But when one is not in France or Italy where the bread is worthy or one is not faced with trying to be neat and tidy in company, a sandwich like @blue_dolphinmade is a thing of beauty.

Not particularly revelatory but still very good. Shake n bake chicken thigh. 380°F x 20 minutes.

And if they fell for it their parents need not save up for Harvard.

You just really need a mouth like this.

Better metal dust than respiratory particles on the birthday cake.

Oh wow! Such a beautiful and imaginative way to mark the 20th anniversary of Gully.

Especially the part about how to clean its ears!

I find with most of these flavours that the very first taste impression matches whatever they claim to be imitating. By the third try or perhaps even before, the chemicals kick in and they no longer resemble anything foodlike. Even my favourite potato chips no longer have much in common with sour cream and onion but I think I’ve become addicted to the chemicals.

No. No. No. It’s wrong. Just reading about them, I get a whiff of stale beer.

Beautiful!

It appears to be the product of the same manufacturer as the Instant Pot. Here.

I think King Arthur should have acknowledged the originator of this dessert: Marian Burros. That said this house is suffering from a paucity of candles!

It’s not as if I am smarter than you! I had never heard of it but decided to do a Google search. I do not think one is in my future although I would not give up my Keurig for anything.

Yep. It is a thing!