Meanwhile, in my corner of the world, Ataulfo (honey) and Tommy Atkins are the only varieties available right now. I really wanna spend some time around that tree because mangoes are an incredibly diverse species with an incredibly wide-ranging flavor profile. I like eating frozen Ataulfo mangoes because when the flesh…

I saw this article and began to wonder if Dick’s uses the punch-and-fry method. They’re definitely a rustic, natural-cut fry but they’re also greasy and salty to the point where they’re almost always tolerable. I damn near came close to recreating them and at the time, I had no clue that fries needed to be…

I wonder if it has something to do with what kind of variety of papaya you’re eating. The papaya I remember eating from youth were always these little bulbous fruits that ripened to a uniform yellow color, and they were always deliciously sweet. Now, I only see the larger “Royal Star” variety in the closest…

I think Mounds are the only Hershey’s product I can recall having recently, and there’s enough sugar in the coconut mixture and in the chocolate covering to counteract any kind of unpleasant sour/bitterness. Personally, I’ve always associated Hershey’s chocolate with being on the sweet side, and I think that’s because…

I tried ruby chocolate not too long ago and it also has a distinct twang to it, but it’s passed off as “hints of berry”. Maybe Hershey’s just needs better marketing.

The same thing can be said about papaya. I’ve always found fresh papaya to be super sweet with the occasional maple syrup note that’s strong enough to make a nice dusting of grated pecan a good pairing, but then I came across anecdotes from people who thought that papaya tasted like vomit. At first, I thought these…

There are plenty of cuisines which utilize peanuts in dishes that are both savory and spicy so I can see the validity of the sandwich with cayenne and curry powder. The apricot jam is what’s throwing me for a loop. 

I feel the same way about any menu item that ends with an “S” even when referring to a singular item. McGriddles is the biggest violator that I can think of.

The point of adding ranch to a dish is to turn it into garbage before it ends up in the trash. 

There is no major city in the Great Lakes region with one month that averages over 90 degrees let alone an entire summer, and that’s taking historical observations to account. You’d have to travel south all the way to Memphis before seeing multiple months average at least 90 degrees. You’re either looking at the past…

The problem with that approach is that you’ll just end up replacing one voided substance with another, because your body will go into full-on salt bloat mode.

As of ten minutes ago, I had no idea that sour cream raisin pie was a thing that existed, and now I’m longing for that blissful ignorance because it sounds horrifying. 

When it comes to something with a bready component, I immediately get skeptical if the flour gets measured in volume instead of weight.

Thanks for the info! At the very least, I’d probably end up using the tahini paste in tahini sauce, since tahini sauce is a little more basic in preparation. I’m a relative newcomer to falafel and all I know is that there’s something about falafel seasoning that tickles my fancy and therefore I must now incorporate it…

Caramelized onion is must for my homemade falafel wraps.

I’m way more frustrated over the lack of real good premade falafel in the local grocery stores. One store sells frozen falafel cakes that work fine in a pinch but still fall short of being really good. I have to make falafel wraps with both the frozen cakes and store-bought hummus or get them pre-made from the store (u…

I can kinda understand the appeal of using plum jam. Last year, I had the bright idea to make a PB sandwich with a few halved plums that were only about 70% through the drying process. The plums were nice and ooey gooey and had a zing that wasn’t blunted by the addition of sugar. I honestly wish I could’ve stopped the…

Is it weird that I read the entire list of ingredients on this pizza and the only thought I had was ew, why are they ruining this thing with sour cream?

I’ve always wondered how closely the stuff in the cans resembles the recipe from the eponymous Chef Boiardi. At one point, the sauce from Boiardi’s restaurant was popular enough that customers kept on asking to take jars of it home with them, so one would have to assume that the actual namesake knew his way around a…

If I ever screwed in little tighter that little culinary light bulb that sporadically lights up over my head, I’d make some sort of Mexican lasagna and quesco fresco would be part of a substitute for ricotta.