By:
On:
In: On Food and Cooking
Tagged:

DAY ONE: I am not ripe. DAY TWO: I am not ripe. DAY THREE: Despite my high hopes, I am still not ripe. DAY FOUR, at 4:23am ET: Oh my God! It has happened! I am fulfilled, because I am now, at least, fully and perfectly ripe! Oh joy! Let there be dancing in the streets, for I am at long last ripe! DAY FOUR, at 4:28am ET: Alas, though I loved being ripe for five minutes, no one has consumed me, so I must now instantly, completely, and utterly rot. Goodbye, world.   Share This PostDown the rabbit hole….

By:
On:
In: On Food and Cooking
Tagged:

Here’s a product I’ve discovered lately: Yes, it’s red licorice! I’ve got an unconquerable sweet tooth, I must admit. I have to be really careful about indulging it, for obvious reasons, so I try to err on the side of small servings of high-quality sweets. I’ve recently found this stuff, Wiley Wallaby Licorice. The Store recently started carrying this brand. It’s a bit on the pricy side (a bag of this costs around 2.5 times what a standard bag of Twizzlers does), but it is high quality in that just a few pieces satisfies the craving. A bag of this stuff (fullDown the rabbit hole….

By:
On:
In: On Food and Cooking
Tagged:

I love breakfast sandwiches. Whoever first put eggs and meat and cheese on some kind of bread should be awarded a Nobel Prize. In fact, there should be a Nobel Prize for food. But that’s a thought for another time. Tonight was Breakfast Sandwich for Dinner Night, which happens pretty frequently at Casa Jaquandor because we love them and we always have stuff on hand to make them. What’s nice about breakfast sandwiches is the variability: they’re not unlike burgers in that regard. About the only thing you have to have is bread, egg, and cheese. Anything else is fair game: extra protein,Down the rabbit hole….

By:
On:
In: On Food and Cooking
Tagged: ,

I know you don’t think you need to watch a foul-mouthed Australian guy do a tutorial and how to make a burger with pineapple on it, but really, how good are you at assessing your needs, actually? That’s what I thought. Here’s the foul-mouthed Australian guy cooking a burger with pineapple on it.   Share This PostDown the rabbit hole….

By:
On:
In: On Food and Cooking, Uncategorized
Tagged:

Way back in prehistory, we–that is, The Wife and I–decided that our love of popcorn needed to be treated more seriously, so we took our leave of the microwave popcorn that had been our main means of popcorn consumption for years and years. So it was that a little more than 12 years ago, we bought a corn popper and returned to the popcorn recipe of yore: corn, oil, salt, and butter. And it was good! Until last year when the bowl for our popper broke. It had been sporting a crack for a while, a crack which slowly lengthenedDown the rabbit hole….

By:
On:
In: On Food and Cooking
Tagged:

Yes, I tried it. Yes, I liked it. It didn’t change my life or anything, and I’ll probably get some more of it at some point, but I don’t consider this stuff essential. I don’t much know how to describe the flavor, but there’s an odd strange fruity sweetness that isn’t there in “regular” Coke. Where the Coca Cola people got the idea that this is what space tastes like, I will never know. To me it’s just a neat new flavor for cola. I had the Zero Sugar version, because filling myself with sugar via soda doesn’t seem wise these days,Down the rabbit hole….

By:
On:
In: On Food and Cooking
Tagged:

Raise your hand if you grew up in a town with terrible pizza. [raises hand] OK, good. I’m not alone. But more on that later. Today is apparently National Pizza Day. I have no idea why today is National Pizza Day, but I do not generally question such things. But at least I can honor the occasion by dining on some pizza! That’s leftover frozen pizza that I’ve reheated, actually. But no, this is not a bad thing! Frozen pizza has come a long, long, long way since the days of the really cheap crusts that tasted vaguely (or not so vaguely)Down the rabbit hole….

By:
On:
In: Life, On Food and Cooking
Tagged:

A culinary note from this year’s Thanksgiving: My favorite Thanksgiving dish has always been the stuffing. Always, always, always. My ranking goes stuffing, corn, rolls/biscuits, turkey. (I am not a mashed potatoes fan, but that’s not the point here.) My mother’s homemade stuffing, the stuff I grew up with, had a similar flavor to Stove-Top, but being homemade, it was so much better: real bread allowed to go stale for a day or two, then torn up into big chunks and seasoned with salt, pepper, sage, poultry seasoning, and maybe something else. Diced onions and celery rounded it out. IDown the rabbit hole….

By:
On:
In: On Food and Cooking
Tagged:

The “whole thing” being a pork tenderloin sandwich at Frank Gourmet Hot Dogs, a favorite joint of ours. Luckily for us, Frank is located in one of the northern suburbs of Buffalo, a good 35-minute drive away, which means that we don’t get there all that often. This is bad for our love of good food. This is good for our love of good cardiovascular health. I never had a pork tenderloin sandwich until my college years. These are a Midwestern thing, so that was the time for having them. I loved them almost immediately, these wide patties of pork,Down the rabbit hole….

By:
On:
In: On Food and Cooking
Tagged:

Readers may recall that earlier today I discussed how to make a pot of chili. I have now completed the pot of chili. The Wife made cornbread to go with it (because cornbread is the thing that goes with chili), and thus we dined! Thank you for your attention.   Share This PostDown the rabbit hole….