Thanks for chiming in! So do you like pringles onion rings and american cheese on your burgers all at once? I've got my own cheese problems over here. I love this orange stuff.
My mother used to use the instant mashed potato flakes when I was a kid. As an adult though, I can't come up with anything other than fritos, cheetos, and smart food. And greasy NYC corner pizza joint zlize with pepperoni.
I had Velveeta and Shells for lunch today. Very nostalgic, very tasty, very disgusting. Looking at the plate when I was finished, I needed a fresh green scrubby to get the leftover "cheese" off the plate. Can't believe that's in my stomach right now. I used to live on that stuff in college. Hadn't had it in years and got the urge to revisit. Future advice: Let the past be the past.
Thanks for chiming in! So do you like pringles onion rings and american cheese on your burgers all at once? I've got my own cheese problems over here. I love this orange stuff.
Not all at once - side of pringles for lunch sandwiches, side of onion rings for wings, or burgers.
I must also confess that the Dairy Queen in town has the best $5 lunch going. Deluxe cheese burger, or chicken tenders with fries, a beverage and a small sundae . . . all for $5. The grand kids love it - yeah that's it that's the ticket. /img/vbsmilies/smilies/lol.gif
I use the store brand of that product. I heat it in the microwave so I can do a "Jackson Pollock" number on the layers of nachos as I build 'em.
I occasionally eat convenience store hot dogs. Stewart's stores specifically. A Stewarts pre made sandwich once in a while too. Sometimes it's more important to keep the blood sugar going.
A banana covered in peanut butter and chocolate chips is a favorite snack.
Peel a bannana, push your index finger into the tip of the bannana and continue to push. The bannana will magically split into 3 equal long segments. Perfect for bannana splits.....
Fruitl loops and Captn crunch. Whenever I'm back home I buy both and bring them back to Sweden with me. Pizza delivery, it's virtually impossible to get a pizza delivered here for some reason, however, most of the "pizza" sold here isn't worth eating in the first place.
After I get home working a long day being a Chef I start making the home made bread. Then I go out and pick the fresh raspberries for homemade jam. While the jam is cooling I milk the cow and put the milk in the cream separator so I could churn some butter. Then I go out to the refer to knock down the 1/2 beef, gather some eggs from the hens and feed the pigs. Holy shit !!!!! do people think chefs make home made food at home all the time. The last thing a Chef wants to do is cook at home after doing it all day..........I have been known to do everything in the world that puts food on the table or makes snacks easier to get into my gut.
I love crispy chicken skin from a roast chicken that has been basted and herbed. I've tried to roast skin on a rack on a sheet pan, but just can't seem to get it right. It tastes awful.
I love crispy chicken skin from a roast chicken that has been basted and herbed. I've tried to roast skin on a rack on a sheet pan, but just can't seem to get it right. It tastes awful.
I agree with this. Chicken skin is best as it is being pulled directly from a hot piece of roasted or fried chicken. There is a layer of fat between the meat and the skin that stays moist and is a crucial part of the crispy skin. Take the skin off the chicken and try to cook it on its own and that layer of fat dissolves. What's left is inferior.
I met one person who liked the skin of boiled chicken. Not my cup of tea, but she enjoyed it with relish (as in joy, not chopped pickles). I prefer the skin of roasted, BBQ, or fried chicken.
1 - 20 of 93 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
