|
Bertrand Hustle posted:Obnoxious douchebags occasionally have correct opinions. Or at least relay them based on audience suggestion. I've got a local Mediterranean place with a big DDD thing on the wall and a rainbow spraypainted Guy face outline thing. They're a good place. Great cookies.
|
#
¿
Feb 22, 2013 23:33
|
|
|
|
| # ¿ Apr 29, 2024 09:46 |
|
|
After going over to Addison to eat at Buttons last Saturday, I'm hoping to get out there for the Sunday Gospel Jazz Brunch sometime. It was some tasty food and that's gotta be an experience. BBQ-wise, generally the best in the area is acknowledged to be Pecan Lodge, now over in Deep Ellum. Lockhart Smokehouse in either Plano or the Bishop Arts neighborhood in Dallas are also pretty good. Meshack's in Garland does not have destination worthy brisket, but their ribs are absolutely amazing. To swing a bit more upscale than the above options (especially the literal shack that is Meshack's), Smoke in Dallas does some in house sausages, some fancified BBQ, delicacies like Pimento Cheese Croquettes and a great brunch as well.
|
|
#
¿
Jun 16, 2014 15:45
|
|
|
I ate so many peaches from the farmers market this year. It was great.
|
|
#
¿
Aug 29, 2014 22:31
|
|
|
bunnielab posted:Yo I'm going to be in Austin next week and want to eat all the bbq. I think my gig is out by the racetrack? I don't have a car but will Uber for good brisket. B Franklin's, Freedman's, la BBQ, John Mueller, Stiles Switch, Mickelthwait Craft Meats.
|
|
#
¿
Jun 1, 2015 15:34
|
|
|
Brawnfire posted:It's super fun, everyone is nice, and I want their appliances I like that they draw what everything ought to wind up looking like. I feel like the male judge is a dbag though.
|
|
#
¿
Dec 22, 2015 15:47
|
|
|
Brawnfire posted:The guy can be a d-bag, true. quote:I'm more annoyed by the quirky bespectacled hostess, her schtick gets old quick. There was one moment where she was running around the tent with a mousse and refusing to give it back and it became very uncomfortable after a bit, everyone else was so composed and busy and she was mucking about. quote:I'm also a huge fan of Mary Berry's Violet Crawley quality, where she's spent so long acting like she's hiding her true feelings that it's become very obvious. Watching her taste a dry sponge cake is the picture of Britain to me. "Oh, it's a bit dry." Yeah, I could tell by the way you twisted your face and smacked your lips a poo poo-ton while feigning detached scrutiny. Yeah, definitely like Mary.
|
|
#
¿
Dec 23, 2015 15:47
|
|
|
Marta Velasquez posted:Maybe that's all Puckeries? No one I knew ever liked the one in Hoboken, NJ before it closed down. It was in a goldmine location, too. I went to 560 in Dallas here a few years ago and enjoyed it.
|
|
#
¿
Mar 4, 2016 15:54
|
|
|
I would eat those cookies.
|
|
#
¿
May 12, 2016 23:12
|
|
|
Nooner posted:I ran out of propane in the middle of grilling and now I'm having to finish steaks and peppers on my cast iron and have no way to grill my romaine hearts and the corn is waiting for water to boil someone just kill me now Throw corn in husks into a very hot oven for like 40 minutes. Then shuck, butter, and salt.
|
|
#
¿
Jul 8, 2016 18:42
|
|
|
That Works posted:I had a good breakfast taco once that was basically homefries with some really good refried beans and cheddar. Came out pretty well in the end. Yeah, the potato class of breakfast tacos is woefully under appreciated.
|
|
#
¿
Sep 29, 2016 20:17
|
|
|
MrSlam posted:gently caress mealy apples! Son of a bitch! It's misnamed. Don't eat Red Delicious.
|
|
#
¿
Nov 17, 2016 18:51
|
|
|
I'd go for mild olives. Something like cerignola or mantequilla. They're delicious and somewhat less assertive than many other varieties.
|
|
#
¿
Dec 22, 2016 21:27
|
|
|
Eat all the ham.
|
|
#
¿
Jan 4, 2017 15:34
|
|
|
SubG posted:Lipton's soup mix. Not that it would necessarily taste the worst or have the worst mouthfeel or whatever, but in that it is the quintessential illustration of the ~*one weird trick*~ fallacy that characterises so much bad cooking advice. Like I can get behind the "one weird trick fallacy" but it's really just onions, salt, and MSG. Individually, those aren't bad burger adds.
|
|
#
¿
Feb 14, 2017 23:59
|
|
|
Submarine Sandpaper posted:Did taco bell invent the choco taco? 3rd party product sold by Taco Bell I believe. There used to be a gas station around here that had them in the ice cream display.
|
|
#
¿
Feb 16, 2017 17:20
|
|
|
Mr. Wiggles posted:They're made by Breyers. My favorite part of the Choco Taco wiki article: Serving temperature Cold
|
|
#
¿
Feb 16, 2017 18:15
|
|
|
CARL MARK FORCE IV posted:The real Burrito Authenticity Question should be whether the burrito gets salsa over the whole thing before rolling or applied a la minute between bites. 
|
|
#
¿
Mar 23, 2017 18:44
|
|
|
The Midniter posted:Is all goat bony? I love it, but I've never had it prepared in a way that wasn't full of little bones. There's at least one Indian place here that does a boneless goat curry. I don't know if they're picking a different muscle or deboning it or what. The halal butcher seems to only sell bony cubes though.
|
|
#
¿
Mar 24, 2017 20:49
|
|
|
ulmont posted:I've enjoyed the Serious Eats version, which just has one orange: Made these yesterday and it was quick to assemble and came out pretty tasty. I'm counting that as a win.
|
|
#
¿
Apr 7, 2017 14:49
|
|
|
GrAviTy84 posted:cats_are_obligate_carnivores.txt Coconuts have meat.
|
|
#
¿
May 1, 2017 23:01
|
|
|
I like buckwheat. Either regular or the roasted one.
|
|
#
¿
May 3, 2017 18:58
|
|
|
Kenji reviewed those 2 and a Roccbox not too long ago.
|
|
#
¿
Jun 6, 2017 15:50
|
|
|
Scientastic posted:Spicing up the old love life, eh? From a quick googling it's like this but with shoestring potatoes.
|
|
#
¿
Jun 19, 2017 16:58
|
|
|
Arrgytehpirate posted:I used black raspberries. It tasted fine, but I burnt it. The recipe said 45-50 minutes @ 375. I checked it at 45 on the nose and it was slightly burnt on the bottom. Also except for a few spots here and there the dough was all brown. Possibly the baking soda. More alkali things brown faster. I'd wager a combo of that and cooking on the bottom rack.
|
|
#
¿
Jun 26, 2017 23:33
|
|
|
BrianBoitano posted:This is how I enjoy all of my "sandwiches" that might suffer from over-stuffing. Add all ingredients to a plate, take bites in correct proportions. If you want to be fancy, cube up your bread and call it a salad. Whatever you do, don't call it deconstructed unless you have a pencil mustache. It's a meatball panzanella!
|
|
#
¿
Jul 13, 2017 16:10
|
|
|
iospace posted:Found this one: http://www.kingarthurflour.com/recipes/classic-scones-recipe I'm kinda in love with the cream scones with chocolate recipe from Serious Eats. I'm not sure about authenticity, but they're easy and delicious.
|
|
#
¿
Jul 14, 2017 15:35
|
|
|
Squashy Nipples posted:Ug, WHY would you do that indoors? So your house smells like a taqueria? It's like Scentsy if you got a buncha lard as an end result.
|
|
#
¿
Aug 14, 2017 17:21
|
|
|
Perché non entrambi?
|
|
#
¿
Sep 7, 2017 21:04
|
|
|
mich posted:It's a Southern thing too. When my first non-cherry tomato is ready each season, the first thing I do is bake a loaf of fluffy white bread so I can tomato mayo sandwich. I usually just use Duke's mayo What sort of tomatoes?
|
|
#
¿
Sep 22, 2017 21:57
|
|
|
Errant Gin Monks posted:Nitrates in root veg (and other veg) can cause the beef to maintain a pink color inside. Onions are high in nitrates. Celery too, that's why you see celery juice in "nitrate free" meats.
|
|
#
¿
May 7, 2018 16:21
|
|
|
BrianBoitano posted:Former coworker suggested I cook ugali. She said she'd ask her mother fr the recipe but never did. Anyone here ever made some? She's Tanzanian, if it matters. I ate some ugali in Kenya, and assuming you just mean the mass of starch itself, I'm not sure it's ever something I'd really make. Maybe it's regional difference or something, but it was pretty much just a big lump of starch for scooping up bits of food or soaking up broth/gravy. As an accompanying staple starch, it wasn't something I'd ever recommend over rice or grits or naan or something of the sort.
|
|
#
¿
Jun 25, 2018 15:19
|
|
|
GrAviTy84 posted:these make amazing lacto pickles. you can then mince them up and stir fry with shittons of minced fermented chili, garlic, ginger, and pork mince for a ripyourfaceoff spicy hunan dish. Entirely different prep, but every summer, I do long beans braised with tomatoes from Serious Eats: https://www.seriouseats.com/recipes/2015/07/braised-long-beans-tomato-garlic-recipe.html
|
|
#
¿
Jul 26, 2018 16:45
|
|
|
Croatoan posted:I’m watching Jamie Oliver on Jamie’s 15 minute meals from the UK. The British are super bad at making Mexican food. He’s making chili con carne and the recipe is atrocious. He just described corn tortillas as “basically corn on the cob that’s been milled and dried flat”. While I suppose that is technically true it’s just a really weird way to describe corn tortillas. Like, are they really that an unusual ingredient that you guys have to describe them to each other? Also the base of his chili is chickpeas and bell peppers. The amount of cumin he used was just a pinch. Salt and pepper are literally the major seasonings he’s using. I mean, he forgot nixtamalization which means any Brits following that recipe will wind up with pellagra.
|
|
#
¿
Jul 27, 2018 14:40
|
|
|
Realistically, I'd eat just about anything with those fried onions on top.
|
|
#
¿
Oct 24, 2018 21:54
|
|
|
Just in case anyone was unaware, Lebanon Bologna is basically god tier lunch meat.
|
|
#
¿
Nov 12, 2018 18:09
|
|
|
Flash Gordon Ramsay posted:Most Martha Stewart recipes I've tried are pretty drat good. We make this one a lot https://www.marthastewart.com/339889/cod-with-leeks-and-tomatoes
|
|
#
¿
Nov 27, 2018 16:44
|
|
|
Submarine Sandpaper posted:I can't stop making french bread but i'm not very creative so I keep making sandwhiches for dinner. Need to think of other french bread things to do. French bread pizza.
|
|
#
¿
Jan 14, 2019 19:46
|
|
|
Part of it is definitely finding 3 or 4 different ways to say No Baggy Pants. Because we know who wears baggy pants.
|
|
#
¿
Jan 17, 2019 16:04
|
|
|
A Sometimes Food posted:I remember reading an amazing thread where a goon bought a chocolate processor cheap from an auction site and detailed making chocolate from the pods. Anyone got a link? Thanks Theobroma
|
|
#
¿
Feb 25, 2019 16:42
|
|
|
|
| # ¿ Apr 29, 2024 09:46 |
|
|
sweat poteto posted:Did you spread it on thick like peanut butter? Also vegemite is similar but a bit more mellow (and also better in every way fight me). I have Vegemite and quite enjoy it. I find hard to like stir into a soup or something. Is marmite less viscous?
|
|
#
¿
Mar 18, 2019 16:09
|
|