So there's a place in Nashville called "The Pfunky Griddle", where you can design and griddle your own custom pancakes.  Brilliant idea, actually - the customer not only does all the work, but pays for the privilege!

I took my niece and nephew (11 and 10) there this morning, and actually it was a lot of fun.  Everyone gets their own pitcher of (way too much) batter, several toppings, and their very own spatula and pancakes sizzle at will.

http://www.thepfunkygriddle.com/ThePfunkyGriddle/Home.html

That was the point of the 7 tummys.  ;-)

The issue isn't cloven hoof...pigs have them. What they don't have is a cud to chew.

Depends on if you can make 7 stomachs out of icing to add to the cloven hoofs....

Is that piggy cake kosher?

Bart, that is awesome!

ah, joy the baker. we gave her books to a friend of mine..

there is no real way to maintain your BMI if you know joy the baker...

attention nutella fans:

http://sodelicio.us/2013/02/little-piggies-swimming-in-nutella-in-a-kit-kat-barrel/

<laughs>

It's the *real* four-cheese mac-n-cheese and the return of real butter that keeps getting me.....

Wed Feb 06 2013 02:30:29 PM EST from triLcat @ Uncensored

Israelis don't usually eat shawarma with tzaziki, b/c it's with yogurt, and we don't mix meat and dairy. 

We prefer hummus, techina, and amba (salty-sour mango sauce).

 

Afraid I'm off the dereckh there.  Southern cooking is not helping that situation, either.

Israelis don't usually eat shawarma with tzaziki, b/c it's with yogurt, and we don't mix meat and dairy. 

We prefer hummus, techina, and amba (salty-sour mango sauce).

Sounds tasty to me, either way.  Especially with Tzaziki sauce.  MMmmm

Shawarma is turkey or lamb, slices, on a vertical spit. 

So so yummy.

You're thinking of a variant called shawarma which is typically prepared that way.  Gyro meat is ground -- quite finely, in fact.  When made at home it is often done in a food processor.  I make my gyro loaf in a food processor and then roast it on a horizontal spit, because I don't have a vertical spit.

That is shawarma.... you all have it wrong!

Yes, at least in the Dönerbuden (also the Pita places) they do it like that. Here is an image of our chancelor Mr. Merkel demonstrating the process:

URL: http://www.tagesspiegel.de/images/doener13/4656016/5-format43.jpg

The meat in this image is from european politicians who dared to disagree.

Original turk/greek or not, doesn't matter to me. Probably every single village around the Balkan can claim to have invented serving grilled cut down meat and a bread with sauce and salad.

"Dönerbuden" (shops where they sell Kebap) are far more common here than the greek variety. Greeks more often have bigger restaurants. The Pita is most of the time made with pork and they do use the cheap stuff and grill it till it dies the second time. So if I eat a Kebap with meat on rare occassions, I prefer lamb. Most of the time I chose feta. I'd rather drink the soup on the bottom of a trashcan than eating industrially produced chicken.

Also, most souvlakis I have eaten were made with lamb. That's one reason you go to the greek restaurants here. If you want pork, you can find about every sane variety in a default german restaurant. And I detest all of them.

shawarma.

Tue Jan 29 2013 11:54:14 EST from IGnatius T Foobar

its simply that turkish food with doener is easily found everywhere,
cheap, fast (-er than capitalM), and good.

Doener is not Turkish food. It is a Turkish ripoff of Greek food. What you're eating is a bad imitation of a Gyro.

well, since many greeks were deported out of the turkey, who knows...

mr. İskender Efendi ( http://en.wikipedia.org/wiki/%C4%B0skender_Efendi )  living in

Bursa -> http://en.wikipedia.org/wiki/Bursa

actualy had the idea to use a a vertical stick.

since the greek stuff is pork most of the time which I prefer not to eat, I end up with the turkish original most of the time ;-P

Tue Jan 15 2013 17:43:06 EST from IGnatius T Foobar

Wait a minute, what if I want Hitler to cook dinner for me? I hear he makes an awesome sauerbraten. Also to be noted is that it is difficult to find good Mexican food in Germany, or so I am told by by cousin who spent a year studying there.

yes, you can find it, but you have to search for it.

its simply that turkish food with doener is easily found everywhere, cheap, fast (-er than capitalM), and good.

That anything like grilled blutbot?

Thu Jan 03 2013 05:59:32 PM EST from the_mgt @ Uncensored

 No spicy enough, not tasty enough, etc. 

It took me like 3 or 4 orders of what I order at my favorite place for the person who works there to stop telling me the food was going to be spicy.  

Here's my general rule for guessing quality of foriegn resteraunts.  If there is a somewhat sizable population of -insert race here- find one that many of them go to.  If there isn't one, nothing is really all that good.  If there isn't many of -insert race here- beyond the proprietor, you'll probably just have to eat there.  As for Mexican, I tend to prefer taco-stand style establishments to resteraunt style establishments.  They remind me more of my experiences in mexico.

This topic will make me eat Mexican today, hurah!

Thu Jan 03 2013 10:20:29 AM EST from zooer @ Uncensored

Have you seen the Gena Cave? There is a little Gene computer with flashing lights:
https://plus.google.com/u/0/photos/107027477281187068618/albums/posts/5823076813887671410

Eh?

A friend of mine is kind of a mexican (well, his parents are, but he has a german name and only looks a bit un-aryan ;) and he put the cheese on top. I do this as well most of the time now, too.

Also, we do not have Taco Bell or any other mex franchise around here, only some mexican restaurants. Last time I ate there, I was rather disappointed with every single dish they served. No spicy enough, not tasty enough, etc. Another friend's dad lived part of his life in Mexico and his guacamole recipe is far superior to the stuff they serve in the restaurants. I also prefer my own versions of quesadilas, etc.

Generator Man eh?  A new megaman game come out while I wasn't looking?

From my off by one posting of this into the networking board, because I'm an idiot:

The problem with cal-mex, and fast food in general is, it becomse really hard to warrent eating it when you find where you can get semi-decent hand cooked food for just as cheap or less.  Taco bell has this problem moreso, just because mexican food is generally rather inexpensive.

Just to fake add value to reposting it in the right place, I'll add this.  I can get a quesadilla a local place for 5.50 bucks that is much much larger then anything tacobell offers, contains real meat and cheese that tastes good, their claim to fame homemade tortillas, and leaves me full afterwords.  To get equally as full at taco bell, ordering entirely the cheapest items availible, I'm still paying about 4.00, and that's for something that is velveta, rice, and uh... their ground beef...  The premium is nothing, if I were to order "premium items" at taco bell, which still aren't really good, I'd be paying more there.

Well THAT is the wrong topic isn't it?  Probably hit the back button to check something, and was sent to the next board without realizing it.  I make that mistake when I use the web interface sometimes.  *sigh*

The problem with cal-mex, and fast food in general is, it becomse really hard to warrent eating it when you find where you can get semi-decent hand cooked food for just as cheap or less.  Taco bell has this problem moreso, just because mexican food is generally rather inexpensive.

Gee, it's too bad Spell wasn't in town this weekend.

We made ... empanadas!

(can't see the photo? http://pbs.twimg.com/media/A7hCJEBCIAAIJsZ.jpg is the place.)

Classic south american seasoned beef empanadas.  Greek style empanadas with spinach, garlic, and feta cheese.  Dessert empanadas with cherry pie filling, served a la mode.

A bit late, but: A hand full of warm Tagliatelle, mix with a spoon of Mascapone, a spoon of grind lemon skin, a spoon of Pecorino cheese, add a bit Fleur du Sel and a bit pepper. Enjoy. (Best to be served on hot summer days)

Fri Oct 12 2012 23:28:03 CEST from IGnatius T Foobar @ Uncensored

I'm *really* hungry right now. Someone please give me some FOOD.

IG, that sounds really tasty

and I spelled it wrong each time.  Vinegar   Damn you web-based interface!

What kind of vinager?  White vinager, rice vinager, apple cider vinager?

Ever poured freshly squeezed lemon juice into milk? The proteins will begin to coaguate pretty soon. It still makes for an interesting drink. I guess the acid in the grapefruit juice will do the same.

Still, I think that your taste is relative. Some philosopher once said "If you want to know what Qualia is, drink your favourite wine after you have chewed some bubblegum." And he is quite right, a wine needs to match the food you are consuming with it.

Cooking tip:  Everything from trish deseine's book about french country kitchen! But beware, it is not exactly diet food.

specifically statins are a serious issue

Interestingly, it seems that grapefruit juice also interacts with various medications.  It's a pesky little thing...

Tue Feb 21 2012 11:55:02 PM EST from IGnatius T Foobar @ Uncensored

Actually, the best cheesesteak I ever had was not in Philadelphia, but in Reading. It was at the cafeteria of AT&T Microelectronics (or Lucent or whatever it's called now) where I did my internship in 1993. The grill cook there made them like no other.

There are some places here in NY that get it right but it's not like in Pennsylvania where you can walk into any pizza shop and have a good chance of getting a cheesesteak done right. And that's probably a good thing for you guys because they don't have anything that resembles good pizza there :)

I'll vehemently disagree with you on the pizza issue...especially since I'd moved to the midwest, and they think, out there, that pizza was meant to be "party cut". *shudder*

Tue Feb 21 2012 01:34:15 PM EST from IGnatius T Foobar @ Uncensored

I lived in Pennsylvania long enough to know that they're simply called "steak sandwiches" or "cheese steaks" there ... but either phrase has a tendency to confuse a portion of the global audience.

And since Pat's still uses "cheez whiz" I consider authenticity to be optional.

But Geno's uses mozzarella, and most hoagie and cheesesteak shops use American, mozzarella or provolone.

Personally, I wouldn't do Pat's or Geno's...too touristy. I'm just as happy going to the little mom-and-pop pizza shop on the corner and getting a hoagie or cheesesteak there.

Now, every time I hear someone talking about pedophiles or child molestors, I instantly remember the music video for Skrillex - Equinox (First of the year)

</offtopic>

I never remember code but I do remember the old guy on the corner who always gave out apples.

When I was a child we used to use some codes similar to these in McKinney, TX (El Dorado housing district).

There were 200+ houses and the first round of kids (around 5:50 - 6PM) would go through and mark the houses. My parents didn't take us until around 7pm, so by then most, if not all, of the houses were marked. My parents always wondered how I only got candy and everyone else's kids got random crap.

Mon Dec 19 2011 01:00:32 PM EST from IGnatius T Foobar @ Uncensored

Apparently, liking the taste of Werther's Original candies makes one an "old person." I didn't know that. I've loved these candies since I was half my current age.

I don't understand that either, I like them.  I saw this Halloween Candy code, they labeled Werther's as "old people" candy.
http://www.cockeyed.com/archive/candy_code/candy_code.html

Werther's makes a candy with a liquid center that are even better than the orginal.

Mon Dec 19 2011 13:00:32 EST from IGnatius T Foobar @ Uncensored

Hmm.

Apparently, liking the taste of Werther's Original candies makes one an "old person." I didn't know that. I've loved these candies since I was half my current age.

I've got a (now almost empty) two pound bag of them in my desk drawer. :)

heh. I'd say I loved them from being a kid.

Right now we've got a semi-public bonbon-pool with a piggy bank next to it.

I'm one of those responsible for filling it, and these are definitely a good deal.

http://frauliebe.typepad.com/.a/6a00e551fd37438833015394025e98970b-pi

theres a german saying "Scheisse zu Gold" aka "convert shit into gold" 

this image effectively shows what sausages are about: 

put into the meat chopper what you usualy would throw away or feed the dog with, make sausages from it and sell them for more money than good meat would have been sold for.

That's true, Spell.  But on the other hand, part of enjoying a particularly good burger is that accompanying drippy mess that signals it's amazing nature.

Same reason why truly wonderful artichokes with hollandaise sauce must be eaten will always result in messy fingers.

now I'm hungry. There are half-decent burgers at the mall. Do I have the time to spend on going to the mall...?

Sun Jul 10 2011 23:35:22 EDT from IGnatius T Foobar @ Uncensored

My wife made fun of me today because I'm a food nerd and I know the correct names of each half of a hamburger bun.

(For those not in the know -- the part that sits on the plate is called the heel, and the part that sits on top of the burger is called the crown. If there is a third slice in the middle, such as with the Big Mac bun, that slice is called the club.)

What would you do if you were eating with someone and they ate their hamburger upside down - meaning the heel on top and the crown on the bottom?

I didn't know Good Eats was canceled!  Of course I don't watch a lot of TV, but that was a good show.  It must have run for a while in repeats or syndication because I am sure I saw it sometime this year.

Hopefully, he would have remembered his flippers!

Historical Cookbook!

http://cookit.e2bn.org/historycookbook/index.php

Abstract:

Welcome to the history cookbook. Do you know what the Vikings ate for dinner? What a typical meal of a wealthy family in Roman Britain consisted of, or what food was like in a Victorian Workhouse? Why not drop into history cookbook and find out? This project looks at the food of the past and how this influenced the health of the people living in each time period. You can also try some of the recipes for yourself. We have a wide range of historical recipes from Brown Bread Ice Cream to Gruel (Why not see if you would be asking for more - just like Oliver Twist).

Ah, the Latin for 'Flaming Ragu Sauce'.

Ragum Fragum....

Good question, IG.  When are you sending me my comparison gift basket?  :-D

Nothing compares to Bubba's.

Gah! 80th St H&H Bagelry closes.  :-(

Hell's Kitchen will supposedly remain open, but it's not the same

Ah, yes, the delectable yummyness of ...

EMPANADAS!

[ http://i54.tinypic.com/346azc3.jpg ]

[Photo: mendocino empanada (bottom right), spinach and goat cheese empanada (bottom left), dulce de leche dessert empanada (top).]

It has that, yes, although I wouldn't call it a major component of the video.

Moosephine should meet up with this guy:

http://www.youtube.com/user/SwedishMealTime#p/u/16/C8Wu3Bps9ic

Barbaric cooking at its most Swedish.  Complete with pre-dinner snack.

Regular Ordinary Swedish Meal Time: Barbaric Brutal Breakfast:

http://www.youtube.com/watch?v=C2s0aOhkjmY

There may have been casualties in the preparation of that morning meal.

Yep... I was thinking Pussy, too, believe it or not.

So there's a correlation!

Memories!

Wrong nymph.  We're talking about nymphs like these ones (pictured in this photo with Aahz back in 2004)

[ http://uncensored.citadel.org/aahz-and-friends.jpg ]

There better have not been nymphs in the restaurant or on the way!  What kind Chinese restaurant serves nymphs anyway?  Plus relying on nymphs to do anything practice like bring food is silly - they are flighty things, dancing around, and giggling.  They would giggle while you starved to death.  And they don't go to PTA meetings.

Well, aahz, it's spring, and that means it's nearly time for the nymphs to come out.  Perhaps you could find one of those for lunch.

Also something quite interesting. In Denver, CO. there are 10 in the main city limits, and another 3-4 smaller ones in the outskirts of the town. lol

Chinese resturaunts are actually quite popular where I live, there are 8 that I can think of off the top of my head, and 3 oriental markets in the city alone.

There are a few resturaunts I frequent, and others I stay away from like the pleague.

My favorite is the buffet (which is the furthest from my house) and my 2nd favorite is the sushi bar just down the street from me.

Great stuff.

And in the larger city that I live in, there is not a single PandaExpress anywhere in town.

I don't think I've seen one of those out this way.  I know I don't see one where I live.  Which is just as well... I prefer the small restaurant down the road anyway.

Mon Apr 18 2011 11:19:18 PM EDT from Animal @ Uncensored

:dunno
I enjoy it.

But then again, I eat mashed potatoes out of a baggie.

Yes, but you're Animal

:D now that's a great mod-rewrite going there.

I noticed that when i went to the link the first time... break in the link caused it to go to a different page.

Mon Apr 04 2011 09:05:34 AM EDT from wizard of aahz @ Uncensored

http://www.epicurious.com/recipes/food/views/Chicken-and-Celery-Pot-Stickers-3 58116

exactly.  i like mine with a bit of cabbage and green onion too. takes longer and is more involved than your frozen variety, but tastes better knowing it came from your own hard work.

never underestimate the power of an insanely hot frying pan.

I cooked some potstickers last night. I had the pan so hot, the oil started to smoke a little. Dropped the frozen potstickers into the oil and let them set for a couple seconds, then came the flash-steam step. pour a tiny bit of water into the insanely hot oil and quickly cover with the top to the pan. took 3 minutes to cook 40+ potstickers using that method. easiest oriental dinner i've ever made.

the perfect omlet is as IG says. use an extremely hot pan with a miniscule amount of oil in it (animal fat based works best) and once the edges start curling up, you got it perfect. flip in the pan once and slide it off to a plate when done.

had recently bought some cheapo/big peanut flips.

they sort of tasted like nothing.

a quick look revealed: _no_  additions of MSG and the like...

so it took some time to get used to it, but then rather interesting how flips taste without all these additions.

yeah, I just bought soup mix a week or so ago. It used to be an msg special. No msg anymore. my soup stimulates my tastebuds less. :(

I'll eat fast food every now and then but i'm terribly picky, and i dont eat much of it. snack foods aren't my thing, unless i'm drinking beer. but, yeah, you pretty much hit it on the head IG.

I normally only eat what I can cook. very little mass-produced products in my diet.

I'm betting it's the 'mono-sodium' part of it as well.. i have no troubles with glutamates... (meat, mushrooms, etc)

Just remember glutamates are different than MSG.  Glutamates occur naturally in meat, mushrooms, soy sauce, fish, etc.  I am not sure why MSG is anathema to some people.  I suspect it's the mono-sodium part that's the bad guy.  I have a similar problem with sulfites.  For the most part I can't drink red wines.  They are higher in sulfites that white.

I'm allergic to MSG.... anything over a miniscule amount in my food and I get violently ill for a couple days. In very small amounts I get headaches/migranes.... so I try to keep away from it as much as possible.

If you want a beefier flavor.....you can add soy sauce or worchestershire sauce.  Here's a wierd one that's good too....fish sauce.  Smells god awful, but works.  Just don't add too much.  They make the potroast taste meatier because they contain glutamates.

Glutamates ... and then Aahz said "onion soup mix" which usually contains MSG ...

So I guess the point is to put your taste buds on speed?

Latest research says sodium/potasium ratio controlls blood pressure.  Suplementing potassium is more effective in lowering blood pressure than cutting sodium...easier too.  Ask your doctor about it......

The store has whole pork butts going on sale tomorrow....going to make oulled pork this weekend.  Takes about 8-10 hours in the oven...totally worth it.  spiced with salt, pepper, garlic, and dry mustard.

Did a small roast the other day.  Browned it in a frying pan with some vegetable oil, then slow cooked it in a stove top broiler (similar to a crockpot) with sliced carrots, celery and potatoes in a can of beef broth.

Took some into work for lunch yesterday...yum.

The one thing that matters most for pot roast:  BROWN THE MEAT FIRST!!

I usually use a cast iron dutch oven.  Brown both sides of the roast over medium-high heat.   You will be amazed at how much it improves the flavor.  Slow-cookers work well, but they tend to cook out the flavor of the spices.  All you end up tasting is the salt.  So add them late in the cooking cycle.

My recipe:

Brown the pot roast.  Remove from dutch oven, cover and set aside.

Brown diced carrots, onions, and celery. (Mirepoix in French).

Deglaze the dutch oven with 1/2 a bottle of beer. (drink the other half).  Stir and scrape up the brown bits (fond in French).  Add beef both if you need more liquid...low sodium because it cooks down.

Add the meat back in the pot and simmer on low heat until it's down enough for you.

Skim the fat and serve...or don't skim the fat...depends on how fatty the meat was.

You can also add potatoes or any other root vegetable you want...turnips, parsnips, rutabaga or celeriac.  Add them about halfway through the cooking so they don't get mushy.

If you want a beefier flavor.....you can add soy sauce or worchestershire sauce.  Here's a wierd one that's good too....fish sauce.  Smells god awful, but works.  Just don't add too much.  They make the potroast taste meatier because they contain glutamates.  Which reminds me....MUSHROOMS.  Almost forgot those.  Chanterelles or  portabella are best.

I use a covered roaster-pan, slow cooked in the oven at 300.  For a little sweetness, I add half a can of tomato paste to the recipe.  Rabbi's wife uses a slow cooker and it's always delicious, tho.

Birthday dinner of fresh scrod panfried with garlic and a rub of olive oil, crushed rosemary, cardamom, and lime.  Complemented by israeli salad, watercress stir-fried in garlic and olive oil with a touch of soy sauce, and a white riesling.  Almost as good as artichokes and hollandaise sauce.....

<laughs>  Isn't it though?  :-)

Nice recipe, Rudolf

3 Tsp sweet chocolate, 3 cups shredded zucchini, 3 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 4 eggs, 3 cups white sugar, 1 1/2 cups of oil, 1 cup of nuts.  Mix 4 eggs, sugar and oil. Then add everything but the zucchini & nuts. Mix well. Then add zucchini & nuts. Oil and flour the pans. Pour mixture in, sprinkle some more white sugar on top . Bake in 300 F oven for one hour or until done. Let cool in the pan before removing. Tsp: tablespoon, tsp: teaspoon.

that's just wrong...   :)

What happens when a Jew and an Italian cook together.

Turns out that a combination of barley and quinoa makes for an even better binder than rice and breadcrumbs for stuffed peppers and meatloaf.

Paleo is healthier.....needs to be a little more creative thouugh.

Also google "Gary Taubes".

looky here:

http://www.proteinpower.com/

The reason I reccomend these two:  they put science (good science) behind thier reasoning.  They aren't just out to sell books 'n stuff.  Though they will be happy to sell you books.....  They don't just tell you what to do, they also give you the reason why.  The Dr. Mike Eades in particular goes to great lenghts to prove....really prove in the logic sense...why low carb is better.  Paleo is a version of low carb BTW.

What's your opinion of the Paleoithic diet versus the Mediterranean diet?

It's essentially raw...it doesn't flake apart like cooked fish. It's probably just a cultural thing.  Around here everything gets cooked, then re-cooked and cooked again.  Lately, I've been going outside of my normal culinary experience and trying things I've never had...or thought of having.  I tried gravlaks, didn't like it.  Tried it again, and decided it was pretty good.

I think you need to try everything two or three times before you can really make a good judgment.

The soup...or the zucchini bread (which sounds yummy, btw)?

Re the salmon - what's different about the texture?

I swear I just saw a very similar recipe on a TV cooking show......I also intend to make it.  It sounds very good even if it doesn't excactly fit my low-carb diet.  I type that as I am sipping a large brandy...also not on my low carb diet.

I'm making grav laks this week end.....sugar and salt cured salmon. An acquired taste.....um not the taste...the texture

Two 3-pound salmon fillets, skin on, de-scaled
1/3 cup salt
2/3 cup sugar
1 tablespoon coarsely ground black pepper
3 tablespoons finely chopped fresh dill
1 teaspoon caraway seeds
2 tablespoons aquavit or brandy

Cover the fillets with the mixture, cover and let sit in the fridge for a few days. Then enjoy.  My problem:  6 pounds (2.7 kilos) is a damn lot of salmon.

recipe taken from:  http://www.newscancook.com/home/recipes/gravlaks/

New winter soup:

Turnip, butternut squash, parsnips, carrots.

simmered until tender with herbs, a ton of ginger, and a touch of garlic, pepper, and cumin - and then 3/4 pureed with a hand blender until creamy.

Sweet and creamy goodness!

Would anyone here want a recipe for chocolate zucchini bread?

For some reason Tomatin is not on the NC ABC list. I tried Talisker over Thanksgiving, it's very good. It better be for $59.35 with tax. If I can afford another bottle before I donate to my doc's retirement fund, I'll get one.

probably ham, egg and other such stuff. rather un-light ;-)

Bauernfrühstück

(literal translation) = "Country Breakfast"

What, exactly, is in said breakfast dish?

-- 
Stephen D King
Network Admin
Blurred Vizion Studios
outsider@blurredvizionstudios.com

But were there cooookies?

In keeping with the tradition of making dothebart say "hey look, another German word" ...

Today (and yesterday too) I made Bauernfrühstück for breakfast.

It's kind of a combination steamer/pressure cooker.  I don't know the science behind it, but I can tell you that I have steamed both on the stove and using a regular steamer - but neither of those have provided such flavorful veggies or fish.  I also use it for stews, soups, and quinoa with great results.  One of the best $30 kitchen tools I've ever bought.

...said the spider to the fly...

Artichokes steamed in a rice cooker with homemade hollandaise sauce and angel-hair with a lemon-caper-mushroom-white wine-butter sauce, complemented with a white reisling and and a walnut dark-chocolate bark.

I think I just took 10 years off my life - and it was completely worth it!

The schnapps we have here are about twice as strong as in Germany.  100 proof = 50% alcohol by volume.  There it is much lower....like 20-30%.  Most of what you get tastes like cough syrup.  The older I get the more I hate the sweet stuff.  The more I apreciate subtle flavors...single malt whiskey.  Pity I can't afford the real good stuff.  The best bargain in single malt is Tomatim..about $24.  My favorite so far is "the Dalmore Cigar Malt", which they don't make anymore.

oh, it seems as if its manufactured in canada:

https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=...

http://ca.answers.yahoo.com/question/index?qid=20100504154602AAFHYuA

hm, its Scharlachberg, not burg which would be scarlet-mountain instead of -castle.

these guys: office@mixology.eu

are in fact researching wo the actual importer to the US is, and where precisely its manufactured.

they even called the guys in Scharlachberg and got the reply that its not from them.

http://www.mixology.eu/de/forum/spirituosen/rumple-minze

oh, and its got a facebook page?

http://www.facebook.com/pages/Rumple-Minze/266346365591

hey, theres gotta be a reason I don't know this ;-)

just en.wikipedia knows it, and google says its "german style schnapps" :-]

schnapps - another german word? ;-)

Yum!  And adding raspberry syrup makes it even better.

Do Dez 02 2010 20:17:57 EST von Ladyhawke @ Uncensored Betreff: Re:

Now that sounds interesting, bart!  You didn't happen to generate any food porn on that, did you?

hm, sorry no...

otoh, its not looking remotely as phenomenal as it tasted... since it was minced...

Now that sounds interesting, bart!  You didn't happen to generate any food porn on that, did you?

chestnut leek soup. verry much tasty. *holds stomach*

they weren't doing well, so they closed.

1. Israel no longer has burger king.

2. Even when Israel had burger king, mcdonalds still had better chicken nuggets and lower prices anyway. If their burgers were fried, it'd be a definite minus.

"In 1998, McDonald's Israel decided to barbecue their hamburgers on charcoal rather than fry them,^[1] which represented a turnaround of the parent company's policy, which previously required uniformity in all the locations. To do this they needed to replace all the grilling equipment in all of the restaurants of the chain, and they increased the size of the patty and the bun.^[1]"

Wikipedia...more than you ever wanted to know.

http://en.wikipedia.org/wiki/McDonald%27s_Israel

on coals of some sort.

I wonder if the burger doesn't get moldy b/c mcdonald's burgers are fried and oil serves as a preservative.

If so, then I'm cool, b/c Israeli mcDonald's burgers are grilled.

http://www.flickr.com/photos/sallydavies/sets/72157624739645253/

the happy meal project.

I was asking about its caloric content. And I know very well what bacon flavoring tastes like http://tinyurl.com/24abtcx

That's kosher, surprisingly enough.

what about bacon-flavored ice cream?

Fr Jul 02 2010 15:11:32 EDT von rudolf @ Uncensored

it's time to make ice cream, make folks gain weight

I've seen on tv that vanillia is 200 - 300 cal a ball and choclate is 300 to 400...

Well, there's only one thing that smells like bacon, and that's BACON!  (What's in the bag?  I can't read!)

it's time to make ice cream, make folks gain weight

I am now feeling a bit peckish.

Evidently the now-infamous KFC "double down" sandwich was asking to be outdone.  Check out this monstrosity:

Read more at: http://tinyurl.com/29tb7h9

This delightful little bundle of fat and calories is now being served at Friendly's -- a burger served between two grilled cheese sandwiches instead of a bun.  Followed, presumably, by a big ice cream sundae, considering the venue.

omg. the GMA music caught me off guard. I haven't seen GMA since '95, and not much since the 80s, but I used to sit on my mom's bed and watch with her when I was little... so the music...

Julia pointed out that the butter has to be brown, and she also hinted that browned salt might also help.

Hint:  You need the right shaped pan AND it has to be non-stick AND you use butter even though it is non-stick AND use fresh eggs.

Having said that....I have never successfully made an omelet either.  It always turns out to be scrambled eggs.

Not sure.  If you mix the ingrediants with the eggs, it's not technically an omelette anymore (it's a fritatta instead).  And you'd have to cook it more slowly, as I understand.

Salt and pepper are easy enough... maybe you just have to use ingredients like that (so, no cheese or the like).

I'm very tempted to give her method a try.  It looks *fast*.  And you know it's always best to make your omelette fast, so nobody else has a chance to steal it.

Heh... and, if you didn't catch it, here's something she did for a gent named Phil Morrison:

http://www.youtube.com/watch?v=tGg4njImm0Y&NR=1

Here, she intentionally burns the two foods she prepares.

I'm feeling that certain special need coming on:

http://www.youtube.com/watch?v=LWmvfUKwBrg

She doesn't quite have the same panache at describing the right way to make an omelette, does she?

I like imagining that the cookie monster was stuffed in such a small place.

That's actually quite cute. Took me a few seconds to realize I was looking at a cupcake.

Yammi!
http://version1.itsnicethat.com/images/1928.jpg