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Out of the Box: Dr. Oetker Ristorante Mozzarella Frozen Pizza
Another from Canada - The mushroom version is fantastic. They're reasonably priced and quick to pop out of the freezer and into the oven. I've never tasted a frozen pizza that could compare to them. Compared to paying $30 for a delivered pizza that you have to wait 30-40 minutes for, this is a decent alternative.
Cook the Book: 'Bite-Size Desserts'
Timbits from Tim Hortons - Especially the sour cream glazed kind.
Cook the Book: 'What We Eat When We Eat Alone'
Fried egg sandwiches and canned clam chowder
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10 Secret Fast Food Menus
I worked at Wendy's when I was in High School and there were always those people who ordered these burgers (sometimes with extra cheese and bacon). It was always a process to make, cause the patties would slide around on top of each other because of the grease and lack of friction. Truly a disgusting concoction.
Out of the Box: Dr. Oetker Ristorante Mozzarella Frozen Pizza
Another from Canada - The mushroom version is fantastic. They're reasonably priced and quick to pop out of the freezer and into the oven. I've never tasted a frozen pizza that could compare to them. Compared to paying $30 for a delivered pizza that you have to wait 30-40 minutes for, this is a decent alternative.
Cook the Book: 'Bite-Size Desserts'
Timbits from Tim Hortons - Especially the sour cream glazed kind.
Cook the Book: 'What We Eat When We Eat Alone'
Fried egg sandwiches and canned clam chowder
Cook the Book: '100 Best Vegetarian Recipes'
Portobello Mushroom Burgers
In Season: Cucumbers
My dad used to make "pickled" cucumbers when I was a kid. He would just slice up a ton of cucumbers, throw them in a huge Tupperware container with a lid, fill the container with vinegar until the cucumbers were covered, and then pop in the fridge for a day or so to flavor the cuke's. For those who this was too sour for, he'd combine a mixture of water/vinegar to soften the potency. When we ate this at home, we would just open the tupperware container and eat them with a fork, but when I make it now for my husband, he prefers to salt and pepper them before eating. It's easy, refreshing and delicious.
Dinner Tonight: Portobello Mushroom 'Burgers'
@sarahdlr - Why not simply have some beans or lentils as a side dish? Correct me if I'm wrong, but I don't think there are any rules that state your protein must come in the form of a main dish at every meal. You can more than make up for the loss of protein in the mushroom patty by including some protein filled side dishes.
You just have to move past the meat-and-potatoes mentality and think a bit more creatively.
What's Your Favorite Food Court Stop?
The poutine from New York Fries. Hit's the spot for salty, greasy, gravy-smothered cheese curdy fries every time.
Snapshots from Greece: Souvlaki from O Thanasis in Athens
That looks great! I'm so jealous of your trip - hope it went well. Looking forward to hearing more about your travels and your eats!
Freezer Food Ideas For New Mother
I just found a similar post from a couple months back - sorry for the double post!
Cook the Book: 'The Barcelona Cookbook'
Sangria, Beer, Mojitos, and being crowded into the tinest shop I've ever seen with at least another 50-75 people crowding the tinest counter I've ever seen trying to get the attendance attention in La Latina, Madrid.
Dinner Tonight: Chickpea Salad with Feta and Mint
@hungryinhouston - I always think that myself when I see salads as a main course on this website.
I've heard people say "add some garlic bread and you've got a delicious light supper." I must be the biggest eater in the world, but I don't think a chickpea salad (with or without bread) would do much to satisfy my dinner needs. My husband would stage a revolt if I tried to pass that off as dinner(he'd probably love the salad, but then ask what's for dinner after he ate it up!)
ice cream maker recommendations
I also have the kitchen-aid attachment ice-cream maker. It's wonderful if you already have the kitchen-aid stand-mixer.
Word of caution (to echo those above): the first time you're making ice-cream, pick a simple recipe and follow it to the letter. Don't change a single thing! Once you’re familiar with the machine, then try exploring and experimenting. My husband tried our machine for the first time by himself yesterday and attempted to combine two different recipes to make some weird and magical concoction. It did not work, tasted simply awful and was a waste of several mangos, cream, eggs, sugar and other random ingredients. Start slow and easy, and build your way up.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Whisky River BBQ Burger from Red Robins (with a veggie pattie). I don't know what they do, or how they do it, but it's delicious.
The Greek Non-Breakfast
I second the yoghurt and honey with nuts - the Greek yoghurt there is amazing. You'll be hooked the minute you try it. Delicious!
Mixed Review: Jell-O No Bake Strawberry Cheesecake
@greenbean and @justjoan - I agree with you both. Comments about the value of homemade food or the "lazyness" of using boxed mixes (which have appeared in the past) are not relevant to these posts. Of course homemade versions can be easy and delicious! But the feature isn't about homemade food, or even homemade vs. boxed mixes. She's just reviewing boxed mixes. Let the reviews just be what they are.
On another note: I love reading these reviews every week. They're one of my favorite SE features. I probably will never purchase or use any of these mixes, but I find them enjoyable to read about. Keep up the good work!
Topless Coffee Shop In Maine Burns Down
This is just terrible. I'll never understand what drives people to do something like this. I hope he re-opens a new store.
Cook the Book: Fig and Honey Cream Galette
I've never had a fig before (dried or otherwise), so pardon my ignorance, but do you eat the whole thing? In the image above, do you just pick one of those up and pop it in your mouth? You don't take out any seeds or take off any outer peel or pull out any stem? I'm very intrigued by them, but have never understood how they were eaten. What do they taste like? Are they sweet and juicy, like a fruit? Or dry?
Market Scene: Banning Plastic Bags in San Francisco
@PeteRepeat42:
Whoa man, calm down. My question was not intended to be snarky and I certainly didn't expect to solicit internet sarcasm. Just trying to get a handle on a phrase I hear constantly but don't fully understand. Geez.
Market Scene: Banning Plastic Bags in San Francisco
I've always wondered what "in season" actually means - maybe someone can explain it to me. It seems like you can pretty much get produce all year round in the supermarket, so what exactly is "in season"? Do you mean "in season" within a 30-40 mile radius of your house/town/city? Like, if it's growing in a 30-40 mile radius, then it's "in season"? Do things grown in greenhouses have a "season" or is that not considered in the seasonally produced category of products? It always seems weird to me when people say these things, because I live in Canada and there's nothing growing outside between the months of November and April (the ground is covered in snow and it's damn cold). However, you can still get cucumbers and peppers and all those other good foods (some are grown locally in greenhouses, others are imported). Does that mean that all these things are "in season" or no?
How to Reduce Your Water Consumption
I like the "bath" vs. "no bath" comparison. Not surprisingly, "no bath" uses zero gallons of water.
Also, they don't appear to take into account that those stupid "low-pressure" toilets typically require two flushes to do the job. I wonder if it still consumes less water with that added into the equation.
Say That You Had a Year...
Germany - I can't get enough bratwurst. I could eat it for breakfast, lunch and dinner!
Lasagna Noodles
My husband loves these lasagna spirals I make. Basically, you combine 2 eggs, 2 cups of ricotta cheese, a block of defrosted spinach, 1/2 cup mozzarella, 1/4 cup parmesan and some basil together. Take a casserole dish and put some pasta sauce on the bottom. Then take your spinach/ricotta mixture and spread about 1/4 cup along the length of your lasagna noodle. Then roll it up and place it in the casserole dish. Keep doing this until you run out of noodles and/or mixture (this much mixture usually uses 12 noodles). Then put some more pasta sauce on top of the rolls and put them, covered, in a 375 oven for 30-40 minutes. Then take them out, remove the covering, sprinkle on some more mozzarella, and put them in again, uncovered for another 15 minutes.
They are delicious fresh, reheated the next day, or frozen and oh so easy to make.
Changing your mind about a restaurant...after you've arrived.
When my DH and I were in Meissen, Germany last summer, we stopped by a small patio to sit and have lunch. When the waitress came out and brought the menus, we realized that the prices were way too expensive and the food was way too heavy for a lunch on a hot day (roast and dumplings, etc). We had already ordered a few drinks by the time we noticed the menus, so we finished our drinks while deciding what to do. While sitting there, we saw a bunch of people walking out of the restaurant next door with delicious looking pizza. So we downed our beers and moved to the restaurant next door. The pizza was delicious! But the waitress from the restaurant next door saw us walking out with pizza. We felt bad, but who really wants to eat roast and dumplings on a hot afternoon?
I agree with those above. In the end, it was well worth leaving the first restaurant for the second, even if we did get "caught" by the waitress.
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I worked at Wendy's when I was in High School and there were always those people who ordered these burgers (sometimes with extra cheese and bacon). It was always a process to make, cause the patties would slide around on top of each other because of the grease and lack of friction. Truly a disgusting concoction.