You could do mushrooms. I’ve read that Irish local suspicions are that very few varieties of wild mushrooms, beyond ‘field mushrooms’, are safe to eat, whether that’s folklore or not. Perhaps its mushroom’s affiliation with ‘fairy rings’ since you just never know what those capricious fairy rascals are up to. Read more
I had the same fear the first time I made it since I’m skeptical of ‘flabby fat’, but I really enjoyed the bacon and the different textures (like braised pork belly). If you had rashers it would leaner for sure.
This is amazing—thank you! It was the beak, a.k.a. ‘jaws’ shown in the diagram above.
‘Stupidly pathetic’ is a bit strong, isn’t it? Any aioli is certainly no lazy shortcut, as one’s whisking muscles can attest. The lemony aioli is a deliberate choice, and one that mimics the bocadillo I had. You may choose whatever sauce you like. Tell us what you choose, and I can assure you I will not deem it… Read more
Anyone who included mint, cookies, or worse, mint-cookies was instantly disqualified. I’ll be taking Allison to the ice cream shoppe with me.
Au contraire. I do care, and that’s a really cool idea to swiftly get yourself some curried chicken salad!
Smoked cheddar? Love it! I was even contemplating a couple dashes of Montreal steak seasoning--maybe those two additions for my 2.0 version.
It’s rich and gooey—the entire dairy section is in there (butter, sour cream, cheese) so I opted for a half potato per person—but you have my starchy blessing to double the whole lot. The mixture was fairly loose with my amounts of butter and sour cream. Adding more dairy may have resulted in pourable, rather than… Read more
I made it without heating the milk, though you certainly could warm that gently in the micro as well. Even without hot milk, it was slightly warm once blended. Perhaps in the Fall I’ll try it warmer, with some of those autumnal spices the other comments have mentioned.