Food • Page 1112

Secret: everybody loves my mom's potato salad. They all rave and request it for bbqs and speak like it's legendary. I think it's gross.

 

What’s in it?

 

Idk but it's the celery I don't care for and it's a lil bland honestly.

I dislike celery which makes me doomed to all veggie trays

 

I was so mad last Friday. A local bar has a $5 burger & fries deal on Friday but apparently the black bean burger doesn't count and I paid full price

 

Anyway I'm about to make some avocado pasta

 

potato salad is generally something I don't get, potatoes should be warm

 

Potato salad can be hot

The mustard kind, not mayo

 

Omg that is disgraceful! I have come to terms that lots of places charge extra for a veggie patties but if they do it's usually like $1. I am so grateful to restaurants who don't charge extra for a veggie patty. It's why red robin will always have a place in my . That and the onion ring tower!

Um that sounds amazing

I'm not huge on cold food in general. I used to not be able to eat cold pasta salads or iced/blended coffees but I've gotten a bit better lol

 

I'm still thinking about that vegan place I went to last week.

 

it is pretty tasty
Avocado Pasta - Damn Delicious

 

I rediscovered canned green peas. Haven’t been into them since childhood but ho man they are fine as hell

 

I'm at this place called Which Which and it's a sandwich shop and I'm so confused.

I just got a philly cheese steak because I'm terrible.

 

this sandwich was bomb as hell but damn the price was as crazy as heck.

 

which which is perfect for getting all the toppings you want without having to talk to anyone.

 

the problem is I'm not much of a person so that feels like my only time there.

 

Do you prefer them to frozen? That's what I typically buy.

 

It's sad that food & wine and other respected culinary magazines seem to be going the way of buzzfeed/tasty and don't seem to give a damn about the actual food. Some of their videos lately have been horrendous.

 

Oh for sure. At least I think? I feel like the cans have a depth of flavour that the bags can’t possibly contain

 

true

 

I've been hearing chefs lament about this lately. They are happy that people are taking an interest in making food as a result, but the buzzed/tasty stuff is completely sidestepping things like flavor-building, technique, and general food education.

 

Still true.

Exactly. They teach improper technique most of the time. It's absurd. People who don't know any better eat them up, but they're never taught the basics.

 

That's one of the main reasons I love Serious Eats so much. They usually give full write-ups of every recipe and do a really good job of explaining every ingredient and technique and why they're important, particularly J. Kenji Lopez-Alt and Stella Parks. Almost every recipe I make usually starts by looking to see if they have one first.

 

Serious Eats is awesome!

 

Who is making something delicious or going somewhere good to eat this weekend? I think we're cooking Italian tonight. Maybe fettuccine pomodoro or lasagna.

 

Can't go wrong with either! Trying this new burger place in town that I hear is insane. Pretty amped about it.