This drives me nuts. We have regular very successful food drives in my community, but when it’s a competition between neighboring cities, the metric is always pounds of food donated. People will go out and spend money on food to donate, even though that same money donated directly can both get more food when spent by…

I have seen pickles or cheese mentioned as additional toppings, but nobody has said mustard yet. I’m a big fan of mustard and some pickles on mine. I know you could add the mustard to the sauce mix, what with it already being an awfully saucy business, but it’s not the same if it’s not its own distinct component.

In trying to find ways to make use of tofu on Meatless Mondays, I found that diced tofu made in the style of egg salad is actually really good. Pick your preferred firmness of diced tofu, add some diced celery, radish, baby dill pickle, whatever you prefer, add some fresh herbs, bind it with some mayo, and serve on a…

Connecticut may be a stretch for you, but you probably find yourself in Minneapolis/Minnesota at least occasionally, right? If you do get up this way, and haven’t tried it yet, I cannot recommend Solveig from Far North Distillery highly enough. It’s my preferred gin for a gin and tonic. The flavor is so good, I don’t…

This was my first thought as well. Though, to be fair, look at how much less elevation that rack gets over the vegetation the meat is suspended above. Less elevation means less drama and excitement? I guess?  The only other difference I can think of would be less air circulation around your roasting target if you’re…

and a variety of spices, including cinnamon.

50/50 is a good ratio for fries. Of ketchup to black pepper. Yes, I get some funny looks at restaurants when I unscrew the cap of the pepper shaker to get the ketchup ready for dipping fries into. Really, it’s the only good use I know of for ketchup - getting far too much pepper to stick to french fries.

I’m definitely with you on this one. The differences between a Jet Ski and other personal watercraft is quite a bit more substantial than the differences between a Xerox and other copy machines, Kleenex and other tissues, a GoPro and other small cameras, Chapstick and other lip balms, Band Aids or other bandages....

In our household, we refer to it as crunchy water. And that is not a disparagement.  Sometimes crunchy water is exactly what a sandwich, burrito, or taco needs.

Glad I’m far from the only one who saw a problem with the progression of events.  At the same time, I have also eaten at some restaurants that do both table service and counter service, so I have seen where it could be possible.  Especially if this person is a regular who typically does order at the table, and did…

During a recent break from alcohol, I quickly amassed a small collection of six different brands of ginger ale. As soon as I noticed that fact, I started feeling like I should have one of these little taste test parties with some friends. I am pretty sure I wouldn’t have to try too hard to push that up to ten, and who…

I thought 137 was enough to do away with trich? I cook to 140 and rest. Though I have had a pork tenderloin in a reputable american restaurant where they asked me how I wanted it done, and I said “as rare as the kitchen is comfortable with”, and it came to the table actually rare. It was delicious.  No way I’d do that…

I used to work in a pizza/pasta place where we made our own alfredo, so I am quite aware of how easy it is. The main reason I use jarred sauce is to not have to be that acutely reminded of how much high fat dairy is going into my meal.  I really should get over that.  I make roux for other recipes all the time, so I…

I try not to get bitchy in the whole well done steak debate. For me, I guess it comes down to the cut of beef you are working with. An really thick filet simply can’t be edible if cooked beyond medium rare. A thin piece of sirloin? No way I want to order that rare. Blast it and soak it in a nice sauce, and it’s going…

You forgot the final step before re-baking: The grated parm. Adds great texture, and more salty cheesiness.

One of the kings of cold meats is definitely beef with horseradish sauce.  Marinade, grill to medium rare, and chill.  Slice and serve at room temp the next day at your party with some nice horseradish to dip in.

We’ve had Look Around You DVDs on our shelves for at least 10 years.  Always fun to show them to people and see how long it takes them to figure out that they’re not actual educational videos.

I’m with you about the mushrooms.  For me, it’s more about the cost than the flavor though.  First, we are told not to skimp on the onions, then the recipe calls for twice as much crimini /by weight/ than the onions.  That’s a mess of mushrooms, which ain’t cheap.

The question was not what is the most interesting food that can be improved with an egg.  The question was what is the best food to put an egg on.  Toast is the correct answer to the question that was asked.  Very, very buttery toast.

Matt’s Bar for the Win, but there are a lot of really good ones around town here in the Twin Cities.