Are mashed potatoes the most wonderful culinary creation of all time? No. There can be no one best-of-all food-type. There are just too many savory dishes out there waiting to be gobbled down. Mashed potatoes are high on my “like list” however. And so are the many other ways potatoes can be prepared. Here are a few of those potato concoctions:
Au Gratin Potato Salad French Fries Roasted Potatoes Twice-Cooked Potatoes
Cheese Potato Gratin Scalloped Potatoes Mashed Potato Pancakes Oven Baked
Microwave Baked Crock Pot Baked Potatoes Potato Soup Mashed Potato Cakes
Loaded Potatoes Potato Skins Potato Wedges Potato Latkes Potato Omelet
Hasselback Potatoes Mashed Potato Puffs Tater Tot Potato Casserole
Grilled Fried Steamed and millions more!!!
What’s the point of the middle bun in the Big Mac?
A message board discussion that is intended for adult audiences only. There are commenters with massive intellects of the type that create planet-wide organizations that controls millions of people and billions of dollars.
Alongside of them are societal dregs whose company is shunned by any sane person. Thus, enter at your own risk to ascertain for yourself as to the need for that middle bun. No registration required to leave your own comment.
Unsure how a preparation style can change a country but those folks had to have a title for their interesting lengthy article. Lots of reading to keep you entertained and pics to complement the 101 food items that are sorted by decades. Some freedom from exacting standards is used as to when and how some dished were first created but that is not a critical thing. Just follow the link and enjoy the show!!!
Keep scrolling down past the intrusive “video of the day” to read all the tasty textual tid-bits. We learn who invented the chip steak along with when and where. We will be ready for Jeopardy if ever selected to engage in that TV game show.
The chip steak cooks very fast and makes minimal mess to clean up after cooking. A simple recipe is to place the chip steak upon two hunks of toast. Use the condiment of your choice or no condiments… your choice. I use either mayonnaise or mustard depending upon my mood or if I need to watch calories. Mustard doesn’t add to the on-board lard deposits and as I age I use it more often.
Chili is the quintessential winter warm-up food, and whether it’s vegetarian or made for meat eaters, one thing is clear: it’s always better homemade
We gathered a panel of editors (all humans) and blind-tasted 11 different kinds of canned beef chili (sorry, vegetarians, but we’re going classic with this taste test). Our tasters ranked each chili from best to worst, commenting on the taste, texture and overall impression of each putrid chili. Some were good, some were bad … but in the end, there was really only one that was pleasant.
Of the few brands and the various versions within brands I have tried I settled on Armour chili with beans original. After reading that review I will try the number-one rated chili and work may way down the list. If I find one preferable to my current choice I will likely switch. The comment section below is open for your opinions, thoughts, etc.
Picture from the taste test
The Burger King Whopper is as ‘Murican as it gets: grilled beef, American cheese (because everybody gets the cheese), tomato, onion, iceberg lettuce, and dill pickle, a dollop of mayo, a squirt of ketchup, and a sesame seed bun. Sounds like the ingredients of a great sandwich to me, so I decided to recreate it, upgrading the ingredients and the technique every step along the way.
Lots of pictures. The burger is “deconstructed,” analyzed then assembled at home in a manner to keep the essence of the original but improved upon. You can do the same using your own tastes to guide you.
Among the finest culinary inventions of all time. A thing of beauty. I am particularly pleased when my delicious delight is accompanied by crinkle-cut french fries. I am also one of the minority of connoisseurs who, at times, depending upon mood, dips the fries into mayonnaise before devouring them. Ketchup is used as is ranch dressing or BBQ sauce but mayo is the mainstay.
I vary my burger eating by applying differing toppings. Sometimes I opt for the cheeseburger while in the past that was the only way I are my burger. Tastes change with time as did mine with burgers. Currently I go cheese-less around 75% of the time. Partially to cut down calories and also just to have a varied taste experience. No cheese allows more meat taste to slither onto my taste buds.
Okay… PIC TIME!!!