They’d probably make lovely quenelles at least; it's the classic preparation for pike because of all the tiny bones.
Yes.
KFC has created exactly nothing. I got a set of these from Archie McPhee almost a decade ago. They’re really only workable for mashed potatoes and they aren’t terribly good even for that.
I first learned of this 20 years ago when I was living in central PA, with a heavy Pennsylvania Dutch influence. “Essich Schling” aka Switchel aka Vinegar Punch; it was the OG field workers’ Gatorade. I’m a fan of 1/4 cup good cider vinegar & 1/4 cup sugar diluted to 1 quart with ice water, 1/2 tsp salt optional.
If you’re still riding like that on the regular, I’d suggest taking a motorcycle course - at 30+ on my cycle, the dynamics are much closer to a moto so that skillset, especially countersteering and body positioning, is the dominant one at play.
In my 27-year culinary professional opinion, this is the finest kitchen film ever produced — full stop.
The article states these were a (limited-time sold out) promotion only available direct from Nabisco, there’s no “different vendors” from whence to obtain them.
They hammer this into your head over and over in the Motorcycle Safety Foundation RiderCourse - you will go where you are looking, full stop. If you don’t want to hit something, the absolute worst thing you can do is become target-fixated on it.
The correct amount of xanthan gum in ice cream is zero. Learn to cook, age and freeze your base correctly and you won’t get crystals, even without an artificial crutch. Stabilizers only belong in commercial garbage.
There was a story a while back where a child enthusiastically leapt into his aunt’s arms...he accidentally knocked her down and she got pretty hurt.
Bread has no place in a microwave, no argument there - but it’s a perfectly cromulent way to heat the sandwich filling. I’ll totally nuke up a pile of turkey, cheddar and bacon while the bread is toasting and then whiff it with a torch for that broiled bubbliness...same result in half the time!
Dead serious - check eBay, they usually have a decent selection.
I’ve worked in kitchens with a half-dozen combi ovens, north of $300k in gear - and they still had multiple microwaves. They’re indispensable “real kitchen” equipment, full stop.
Nah, fam.
Acrylamide (the banned substance in question) forms when starchy foods are heated to over 250°F, say by deep-frying a corn batter.
Only with the back of the hand. The Victory sign is perfectly inoffensive.
Ohhh, that makes sense. I figured it just came in RTB; adding the extra steps probably gives them CYA on the “made in-store” marketing and would also explain why the bread is inconsistent as hell between stores.
See if you can get some Sabrett’s - they make Hebrew National taste like store-brand.
Re point 1 - how? Do they actually make the bread in-store? I was under the impression it came in raw/frozen and was just baked off at the store, like it did when I was at Wal-Mart; nobody in an individual unit could change the quality even with all the skill in the world.