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Grape Soda posted:From a local Mexican fast food restaurant: I would eat that so hard if it were on a corn tortilla. I love cheeseburger pizza also. NO RULES NO MASTERS
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Jul 11, 2016 03:57
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FFT posted:gluten is a useful thing, y'know, if you need the corn flavor just get some loose corn tossed in your burrito Corn tortilla best quesadilla tortilla. Gluten is wonderful, but it is my personal enemy.
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Jul 11, 2016 22:11
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Un chien andalou posted:Schwartz's or GTFO. Snowdon is good, too. But Schwartz, yeah.
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Jul 13, 2016 22:53
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If drinking soda for breakfast is wrong, I don't want to be right.
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Aug 1, 2016 00:44
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Trillian posted:To be fair, if you want something vegetarian you have to ask. Tons of restaurant vegetable dishes use chicken stock or other meat flavourings. Most places will make it without the fish sauce if you ask, though.
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Sep 29, 2016 01:33
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I have had absolutely fantastic kebabs in places like Twentynine Palms, California and Olean, New York. Not even talking about New York and LA and Chicago and Boston and San Francisco (though the best kebabs are in Fremont tbh). People who can't get a good kebab in the US either live in a rural hellhole or aren't looking. Doner/kebab/gyros white sauce is properly yogurt (or a yogurt/sour cream mix) with garlic and spices. Look up cacik or tzatziki recipes. AlbieQuirky has a new favorite as of 03:08 on Oct 5, 2016 |
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Oct 5, 2016 03:04
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A lot of Greek places have gyros fries, though those usually have feta or mizrathi cheese rather than cheddar.
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Oct 5, 2016 03:10
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bunnyofdoom posted:Plus unlimited wine. That's a new one It's to kill the botulism in the closeout canned beans and the God knows what in the discount fish.
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Oct 22, 2016 02:12
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Despite the relatively unhorrifying photo, I think this restaurant review belongs here.
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Oct 22, 2016 17:56
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Those don't look good even by the standards of gluten free pizza crust. And it's true that even the best gluten free pizza crusts* don't compare to actual pizza crust; gf is always going to come out more cracker-like than the wonderful stretch of a good pizza crust with wheat in. *Risotteria in New York, in case anyone wants to know
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Nov 20, 2016 23:16
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QuickbreathFinisher posted:I used to cut up a slice of pizza and mix it into my salad at the dining hall in college, which I called pizza salad. Usually when extremely hungover or high but trying to be healthy There is a terrible "healthy eating" blogger called KERF (Kath Eats Real Food) who is always putting leftovers "atop" (one of her favorite words) her salads. Pizza happens pretty frequently, as do things like mac and cheese, but the all-time worst was the time she put an apple fritter "atop" her salad. She also puts things atop her oatmeal, from nut butters that look like poo to crumbled-up pastry. This is not a food fad, but the extension of a food fad to an adjacent realm: a brand of cleaning products I use has "limited-edition holiday scents" version. There's pine, peppermint, gingerbread, and pumpkin spice. Why?!? AlbieQuirky has a new favorite as of 07:45 on Nov 22, 2016 |
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Nov 22, 2016 07:42
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They were like extra delicious croutons.
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Tequila and San Pellegrino grapefruit soda is a great drink for every occasion. I'm having Down East winter special cider, though. With pumpkin pie.
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Nov 25, 2016 00:38
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yeah I eat rear end posted:I'm not sure about "great", but it is probably pretty good. I always think it's odd how asian street food is considered to be something to be sought out, whereas if I saw a street food vendor in the US I would look at it like the rat burger vendor in Demolition Man. Taco truck? Halal chicken and rice? Hot pretzels? Roasted chestnuts (or other nuts)? Grilled cheese? Big Gay Ice Cream? US street food is awesome and, at least in Boston/NY/SF/LA/DC, the city inspects the hell out of the trucks. I'm  and have never once gotten food poisoning from street food in the US, though I've gotten it from white-tablecloth restaurants.You are missing out, my friend.
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Nov 25, 2016 18:08
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An 1890s style martini with one part gin to one part vermouth is actually very good with a good vermouth (not Martini and Rossi, despite the name). A 1950s style martini with six parts gin to one part vermouth is also good, and it's not as important to have a really good vermouth. Gin with a vermouth wash is also good, and if that's your idea of a perfect martini, enjoy that. It's delicious. No rules. But definitely try the older versions at least once, just to get a sense of the evolution of the cocktail over 120+ years.
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Nov 26, 2016 06:17
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thecluckmeme posted:What's a good vermouth? I generally only have access to Martini Dry/Sweet Noilly Prat is a big step up from Martini and Rossi. Dolin is an excellent vermouth. There are some really interesting small-batch vermouths out there that are probably only available locally to the distillers, but a fancy liquor store would carry.
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Nov 26, 2016 23:59
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Bert Roberge posted:A new Johnny Rockets creation: I would eat three bites of this with enjoyment, then be up all night with gastric reflux. Tater tots are one of my weaknesses.
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Nov 30, 2016 17:11
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Lobster macaroni and cheese was a big thing in Boston-area restaurants a few years ago, and I was sad not to be able to try it (demon gluten). It looked and smelled fantastic whenever anyone I was with ordered it. Also, tuna noodle casserole is awesome, even if it would make Marcella Hazan spin in her grave.
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Dec 6, 2016 21:20
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The people at Ethiopian and Eritrean restaurants will bring you a fork if you ask. Sometimes that's easier for me if my arthritis is bad, and they never seem to mind or give me a funny look. Zilzil tibsy and doro wat would be high up on my "last meal" choices.
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Dec 15, 2016 06:08
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There is a great book about the rise of that weird-rear end "fancy" cooking in the early 20th century US called Perfection Salad by Laura Shapiro. Her research suggests that what everyone has already said about the increased popularity of processed foods like Jell-O and the wanting to show off your refrigerator are spot on, but three other factors are the switch from Germany to France as a cultural touchstone after World War I (19th century French cookbooks were all about the aspic), the rise of "home economics" as an academic and corporate discipline (easier to justify your salary for making an elaborate gelatin concoction than something simple), and the increased free time for middle-class housewives as things like washing clothes were increasingly automated.
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Dec 20, 2016 01:58
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¿Por qué no los dos?
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Dec 23, 2016 16:58
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Cakefarts Carol posted:midwesternamerica.txt One of yours, I think. We don't spell it "flavour". midwesterncanada.txt?
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Dec 24, 2016 18:14
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Fo3 posted:I've never bought it as pre-prepared or frozen meal either, but every time I make a ragu/spag bolognese or mince meat chili, then the left overs are apparently called "sloppy joes". Sloppy Joes, strictly speaking, are a distinct thing with a sauce that has a different flavor profile than either bolognese or chili. The key flavor elements are brown sugar and Worcestershire sauce. They were created in the US in the 1930s, so pretty sure they weren't inspired in any way by keema pav (which is loving delicious, whereas Sloppy Joes are overly sweet and viscous). Loose meat sandwiches (also called tavern sandwiches) are another thing entirely. They're ground beef sautéed with onions with a dash of Worcestershire sauce. Very different texture from the sauce-heavy Sloppy Joe.  One of the dubious benefits of editing cookbooks is that you learn all about foods you dislike, as well as foods you like. AlbieQuirky has a new favorite as of 17:02 on Dec 28, 2016 |
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Dec 28, 2016 16:58
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Rigged Death Trap posted:My god no Three or four years ago, there was a recipe for "chocolate chip cookie dough hummus" that swept the world of terrible food bloggers. Looked bad, Todd. Sounded worse.
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Jan 5, 2017 21:05
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I have had that tortilla lasagna, or lasagna-style enchiladas, whatever you want to call it, and it was pretty good. But then while typing the word enchilada, I thought of the blue corn enchiladas mole at Maria's in Santa Fe, and now the thought of Old El Paso Taco Bake is like ashes in my mouth. Ashes.
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Jan 11, 2017 02:40
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Tony Bologna posted:Counter-argument: I disagree and really like cilantro. Ergo, you're a prick. That looks like decent falafel, though the grease stains on the bag are a bit disturbing. Hey, everyone, speaking of food fads, there are now 3 poke shops within 2 miles of my house! Pokeworks, Poke Mama, and I forget the other one but it had a pineapple on the door. Poke Cafe, maybe? I will of course patronize whichever one(s) serve loco moco.
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Jan 13, 2017 03:02
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Throatwarbler posted:A falafel is a deep fried ball of chickpeas. There's going to be some grease. That's way more grease than any of the places I go to generate. Now I want falafel, even though it's 1 a.m. and I should have been asleep hours ago. 
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Jan 13, 2017 07:00
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That's a Couche-Tard, so it might be cheating.
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Jan 18, 2017 16:39
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SLOSifl posted:Probably not but doesn't that apply to almost everything? I don't think you have to find a way to eat it in one bite but I haven't been to Canada in a few years. I can usually eat a hamburger by holding it in my hands and biting into it with my mouth. I don't think anyone except a boa constrictor could do that with this thing.
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Jan 21, 2017 00:23
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I had to look up Lamingtons because I had forgotten what they were (would) but then came across this  Please tell me that ad above is for Lamington gelato and Vegemite gelato sold separately. Lie to me if you have to,
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Jan 25, 2017 08:43
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I have the worst stomach virus right now and have been living on chicken broth, yogurt, crackers, and bread for a couple of days. That photo of the terrible McDonald's burgs literally made my mouth water. gently caress you, lizard brain, I couldn't eat that even if I wanted to!
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Jan 26, 2017 03:34
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That looks like a delicious burger/calzone* hybrid. Would if I could. *stromboli in some locations
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Jan 26, 2017 07:10
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p-hop posted:Oh man, I just had an idea. Some kind of dense bar like pumpkin or banana with maple glaze and crumbled bacon/peanuts on top. Probably 1/4 bacon 3/4 peanuts. That's not AFP at all though. Creamy avocado salsa is a great thing that you can get all over Mexico and also in really good taquerias here in  .Ortega just called it the wrong thing, and also probably it isn't good because Ortega is not good, but I would buy the hell out of that if a decent company like La Preferida made one.
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Jan 26, 2017 07:27
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Subjunctive posted:Coke is a common ingredient in carnitas, no? ¡No!
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Feb 1, 2017 02:52
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I love that someone made a PowerPoint deck to prove that Olive Garden loving sucks.
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Feb 16, 2017 19:17
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chitoryu12 posted:You can't just not post a picture. How many calories in that? 3,000?
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Feb 16, 2017 22:34
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Jmcrofts posted:If it truly has a jar of peanut butter and a jar of jelly, it's probably at least double that You are right. 12 oz jar of Jif has 1900 calories. 1 pound of bacon has 2100 calories. 10 ounce jar of grape jelly has 650 calories. Loaf of bread, 800 calories, though they scoop out the middle, so let's say 500 calories. Jesus wept.
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Feb 16, 2017 22:46
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Vitamins posted:They're pretty common here in the UK. They're sold along with regular biscuits now where a few years ago you generally had to get them from specific American shops or displays. They don't taste anything like Hershey's chocolate, just regular very sweet chocolate flavoured biscuits. It's the butyric acid, which is added to get a consistent taste regardless of the freshness of the milk. The cookie part of Oreos is made with regular cocoa powder, not with pre made chocolate, and doesn't have butyric acid in it. A lot of people in the US don't like Hershey's, either. Nestle Crunch was my cheap chocolate bar of choice when I was a kid.
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Feb 18, 2017 02:02
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Your Computer posted:Oh, I wasn't trying to say that it was AFP just asking if it's pizza That's a bad (and trayf) version of matzoh brei IMO.
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Feb 21, 2017 02:35
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Megabound posted:How does America deal with having poo poo coffee from every single establishment? I'm dreading visiting because I'm sure no one will know what a latte is. You can get a latte in East Buttfuck. Lattes are ubiquitous here. If you specifically want Australian-style coffee, there are Australian coffee places in New York and LA. If you come next year, there will be Australian coffee places in Boston and San Francisco almost certainly by then. If you come the year after that, they will be in several more cities. The best coffee is Italian, in any case, so go to an Italian coffee shop. Also, judging US or Canadian coffee by McDonald's or Tim Horton's is like judging Australian coffee by, I don't know, Pie Face. We have actual coffee places in North America. AlbieQuirky has a new favorite as of 06:48 on Feb 23, 2017 |
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Feb 23, 2017 06:45
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Ranter posted:"Australian Coffee" isn't a thing. Its just well made espresso drinks with the addition to the menu of the Aussie 'flat white' which even Starbucks do now. Then your countryman should be fine, yes? Good, we're all set/right.  
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Feb 23, 2017 07:10
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