Somewhere in the world a recent study was conducted to see if the aversion that some folks have to cilantro is nature or nurture. Turns out that there are certain ethnicities who do have a substantially higher percentage of people who just dislike the stuff (my husband has that gene).
So here is where Miracle Whip gets tied into this subject. I'm just curious as to how many foodies like and use MW. Is it just me? Do I have Miracle Whip avoidance gene? Why is this stuff on the planet?
I ran across this blog about the difference between food photographed for advertisements and the real food. I hope you find it interesting too.
http://theonlinephotographer.typepad.com/the_online_photographer/2012/06/information-or-disguise.html
Included in the comments is this link, with additional illustrations and commentary.
I know that some of you will have to work, and some of you aren't in the USA. No matter, Happy and safe 4th of July to all!
(how does one type fireworks?) #@***@@%#
To be clear, this post is not to blow smoke up anyone's nether region, but a completely honest account of my visit to Stella. I'll also give you the summary now, because I feel like writing a little bit tonight. Stella is now the best meal/dining experience I've ever or my wife has ever had in our lives. If you are within a 3000 mile radius of North Lake Tahoe, you should go. Those outside of that distance, you should also go.
Let's talk about favorite popcorn toppings. You see, I think of this website as a group of artists. Some are classic, some modern, and popcorn or chicken is where you really have a blank canvas. So please write about your favorite for popcorn.
I have a few that I like, but I must say that the standard of butter and salt are perfect. Paul Prudhomme has a Salmon Seasoning that is great when sprinkled over popped corn. I know that sounds weird, but you have to trust me on this one.
So, what is your fav?
Hey all, I'm wondering if anyone has any experience with the Kirkland (Costco) Stainless Steel Cookware set here. I'm seriously wanting to move to stainless and I love the feel of these but I'm not sure about the characteristics of cookware with a capsule bottom vs.
I'm just going to post this here since no one else seems to be using the other forums. A while back I mentioned my desire to try and convert the noknead philosophy into a sandwich loaf. I've been trying and coming up with some delicious results, but they all have the same common problem. The no knead sandwich bread tends to have a little bit looser a of a crumb even when it's mixed fairly well and handled more than no need typically should be, it still comes out a little loose, and falls apart from the cut.
I hope the family didn't want any bacon! ;-P
Mmmmm boy, nothing like 15 lbs of pork butt in the pit with the smell of Hickory and Apple wood in the air!
