Cinnamon Raisin and Plain will always rule in my heart though. OM NOM NOM.
I love cinnamon raisin bagels so much. Cream cheese on cinnaraisin bagels. Lox on cinnaraisin bagels. Heck, I even love Dunkin' Donuts sausage-egg-and-cheese on a cinnaraisin bagel. It's all sooo good.
I'm not a fan of raisins. They gross me out. I love blueberry bagels though. Mmmmmmmmmm.
Amatos. <3
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LilCodger wrote:ukickmydog wrote:Radical Ans wrote:Today I saw a Hawaii license plate on my way to work. My first thought was: "Cool! Never saw one of those before!" Next thought was: "How the eff did they get their car to PA?"
Hawaiian cars are amphibious.
I was going to go with "pineapple raft" myself.
They don't grow pineapples in Hawaii anymore :(
There is still a Dole Plantation that grows Pineapples here. Lots of pineapple fields, just not as many as there were a decade or 2 ago.
**edit- The Hawaii car was probably someone in the military. They ship our vehicles for free wherever they send us in the states.
Chuck Norris vs Clint Eastwood
yummy beer picture
oooh. Want.
Trader Joe's Peanut Butter Filled Pretzels
When I lived in Denver, my wife and I would go to Einstein Bagels every Sat. morning to get toasted Sun-Dried Tomato bagels with Salmon-spread cream cheese.
Yum!
Honey nut cream cheese. Oh man.
I haven't had it in forever, and I saw it in the store the other day. Now I'm addicted to it all over again.
With apple juice.
Speaking of cream cheese... Einstein Brother's "pumpkin cream cheese" on a cinnamon-sugar bagel is pure heavenly bliss (and probably about 2,000 calories...).
Trader Joe's Peanut Butter Filled Pretzels
We have a jumbo tub of those at my work. SO TEH YUMMMZ!!!
I stopped by a Noah's bagel shop this morning. Whole-wheat sesame bagel with smoked salmon schmear = happy 
We have Breuggers Bagels here. Their jalapeño bagel with jalapeño cream cheese is awesomesauce!
Good to know I'm not the only one who likes smoked Salmon cream cheese.
I always get funny looks, but it's sooo delicious!
Good to know I'm not the only one who likes smoked Salmon cream cheese.
I always get funny looks, but it's sooo delicious!
Don't feel too bad. I have to go to the grocery store and get my wife anchovies in mustard sauce and stuffed grapeleafs when she deems necessary.
I miss Chicken Fried Steak something awful. I moved from the land of the deep fried glory, and have yet to find a restaurant that knows how to do it right.
St.Hillary wrote:Good to know I'm not the only one who likes smoked Salmon cream cheese.
I always get funny looks, but it's sooo delicious!Don't feel too bad. I have to go to the grocery store and get my wife anchovies in mustard sauce and stuffed grapeleafs when she deems necessary.
Dolmades are a wonderful thing - my mom would make them all the time when me and my sibs were little.
booty wrote:LilCodger wrote:ukickmydog wrote:Radical Ans wrote:Today I saw a Hawaii license plate on my way to work. My first thought was: "Cool! Never saw one of those before!" Next thought was: "How the eff did they get their car to PA?"
Hawaiian cars are amphibious.
I was going to go with "pineapple raft" myself.
They don't grow pineapples in Hawaii anymore :(
There is still a Dole Plantation that grows Pineapples here. Lots of pineapple fields, just not as many as there were a decade or 2 ago.
**edit- The Hawaii car was probably someone in the military. They ship our vehicles for free wherever they send us in the states.
I still want to know why Hawaii has the temerity to call their roads interstates. Its the end of civilization I tell you!
Don't feel too bad. I have to go to the grocery store and get my wife anchovies in mustard sauce and stuffed grapeleafs when she deems necessary.
That sounds rather unappetizing. But hey, to each their own, I suppose.
I loathe mustard sauce, and not terribly fond of anchovies.
I miss Chicken Fried Steak something awful. I moved from the land of the deep fried glory, and have yet to find a restaurant that knows how to do it right.
Moving back to Minnesota from Mississippi, I recommend making your own. Find yourself a good recipe and get to cooking. I did this with gumbo and recently made my own po-boys in the the oven utilizing french bread, home made french fries, and brown gravy.
After moving to San Diego I've been getting either a California Burrito or a plate of Carne Asada Fries once a week, sometimes twice. Not good and why I'm joining that Biggest Loser weight loss thread
I miss Chicken Fried Steak something awful. I moved from the land of the deep fried glory, and have yet to find a restaurant that knows how to do it right.
Amen, brotha. I would kill for a good chicken fried steak, sausage biscuits, and homemade gravy.
Amen, brotha. I would kill for a good chicken fried steak, sausage biscuits, and homemade gravy.
Recent studies show that it's actually the chicken-friend steaks, sausage biscuits, and homemade gravy that do the killing.
Please, won't someone think of the arteries?
MudderFudder77 wrote:I miss Chicken Fried Steak something awful. I moved from the land of the deep fried glory, and have yet to find a restaurant that knows how to do it right.
Amen, brotha. I would kill for a good chicken fried steak, sausage biscuits, and homemade gravy.
Chicken Fried Steak is easy; go to your local book store and pick up a copy of The America's Test Kitchen Family Cookbook: Heavy Duty Edition. That's an amazon link if you prefer.
Sausage Gravy isn't too hard either; Lemme consult Mrs AnimeJ one second...
Ok, back. Yes, I really went upstairs to ask her.
Anyway, sausage gravy:
Start with a very, very hot cast iron skillet. Take a tube of breakfast sausage that is not maple, and brown it. Spicy sausage = spicy gravy, and all that jazz. Once it's browned, add two tablespoons of flour. Once it's combined with the grease into a roux, add milk until it's the desired texture. Fattier milk = tastier gravy, obviously. But if you're a skim drinker like me, it works out pretty well. Oh, and don't let the roux turn brown before you start adding milk.
So, now that you have awesome gravy, biscuits, right? Easiest biscuit recipe ever:
2 cups of self rising flour, 1.5 cups of heavy cream. Mix by hand until you have a decent consitency dough. Dump it out of the bowl and form it out till it's around 3/4" thick, and take a 3 inch biscuit cutter to it. Repeat the process with the scraps from the first cutting. Bake them until they start to rise, then brush with a little butter and stick em under a broiler for a couple minutes to brown the tops. Break em open and pour the delicious gravy over top.
DONE!
mateo wrote:Amen, brotha. I would kill for a good chicken fried steak, sausage biscuits, and homemade gravy.
Recent studies show that it's actually the chicken-friend steaks, sausage biscuits, and homemade gravy that do the killing.
Please, won't someone think of the arteries?
Didni't notice this before I posted my recipes, or my wife's as it were, but I suppose I'm implicit in that, huh?
KrazyTacoFO wrote:booty wrote:LilCodger wrote:ukickmydog wrote:Radical Ans wrote:Today I saw a Hawaii license plate on my way to work. My first thought was: "Cool! Never saw one of those before!" Next thought was: "How the eff did they get their car to PA?"
Hawaiian cars are amphibious.
I was going to go with "pineapple raft" myself.
They don't grow pineapples in Hawaii anymore :(
There is still a Dole Plantation that grows Pineapples here. Lots of pineapple fields, just not as many as there were a decade or 2 ago.
**edit- The Hawaii car was probably someone in the military. They ship our vehicles for free wherever they send us in the states.
I still want to know why Hawaii has the temerity to call their roads interstates. Its the end of civilization I tell you!
Because it's part of the Dwight D. Eisenhower National System of Interstate and Defense Highways.
Keema matar and goat curry from India Quality in Boston.
mateo wrote:MudderFudder77 wrote:I miss Chicken Fried Steak something awful. I moved from the land of the deep fried glory, and have yet to find a restaurant that knows how to do it right.
Amen, brotha. I would kill for a good chicken fried steak, sausage biscuits, and homemade gravy.
Chicken Fried Steak is easy;
I have no problem making it myself, I cooked in a restaurant for many years that made some of the best, but it just never matches up to the quality that can be had with an industrial kitchen and fryer.
We would make fried steaks the size of a hub cap, and I can't quite match that with my fry daddy deep fryer. Home fryers also don't hold the heat as well or for as long as an industrial fryer thats got 5 gallons of lard in it. So you either have to make painfully small portions or accept that you won't get the same finish.
I don't want to settle - I want Hoovers.
AnimeJ wrote:mateo wrote:MudderFudder77 wrote:I miss Chicken Fried Steak something awful. I moved from the land of the deep fried glory, and have yet to find a restaurant that knows how to do it right.
Amen, brotha. I would kill for a good chicken fried steak, sausage biscuits, and homemade gravy.
Chicken Fried Steak is easy;
I have no problem making it myself, I cooked in a restaurant for many years that made some of the best, but it just never matches up to the quality that can be had with an industrial kitchen and fryer.
We would make fried steaks the size of a hub cap, and I can't quite match that with my fry daddy deep fryer. Home fryers also don't hold the heat as well or for as long as an industrial fryer thats got 5 gallons of lard in it. So you either have to make painfully small portions or accept that you won't get the same finish.
I don't want to settle - I want Hoovers.
Use the recipe out of the cookbook I mentioned, and you don't have to. Additionally, don't use a fry daddy. Go out, get yourself a big honking cast iron skillet or dutch oven, and fry in that. Heat transfer is off the charts, all you have to do is fill it, put the burner on high and watch the temp. My wife owns a fry daddy, but I prefer cast iron skillets/dutch ovens for frying.
MudderFudder77 wrote:AnimeJ wrote:mateo wrote:MudderFudder77 wrote:I miss Chicken Fried Steak something awful. I moved from the land of the deep fried glory, and have yet to find a restaurant that knows how to do it right.
Amen, brotha. I would kill for a good chicken fried steak, sausage biscuits, and homemade gravy.
Chicken Fried Steak is easy;
I have no problem making it myself, I cooked in a restaurant for many years that made some of the best, but it just never matches up to the quality that can be had with an industrial kitchen and fryer.
We would make fried steaks the size of a hub cap, and I can't quite match that with my fry daddy deep fryer. Home fryers also don't hold the heat as well or for as long as an industrial fryer thats got 5 gallons of lard in it. So you either have to make painfully small portions or accept that you won't get the same finish.
I don't want to settle - I want Hoovers.
Use the recipe out of the cookbook I mentioned, and you don't have to. Additionally, don't use a fry daddy. Go out, get yourself a big honking cast iron skillet or dutch oven, and fry in that. Heat transfer is off the charts, all you have to do is fill it, put the burner on high and watch the temp. My wife owns a fry daddy, but I prefer cast iron skillets/dutch ovens for frying.
Well if you are going to go a "fryer" route, try to get one with a large capacity, those fry daddy things tend to be pretty small, my fryer accomodates an entire chicken (and boy that is tasty I tell you!). The extra oil helps to keep the temperature at the rght range while cooking.
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