I have the same complicated feelings! I’ve written about them in previous columns, too, because sobriety is a very, very complicated thing with a myriad of concerns, and it’s different for every single person. Do whatever you feel most comfortable with. Anything that keeps you on the wagon. And congrats on your… Read more
Allison Robicelli
allisonrobicelli
Allison Robicelli is a JBFA-nominated food & humor writer, former professional chef, author of four (quite good) books, and The People's Hot Pocket Princess. Need cooking advice? Tweet me @Robicellis.
There’s a bunch of good beers in the Like a Virgin archives! I’ve taste tested a lot, and will only write about stuff I enjoy. I hope you guys will, too.
Here’s a few recipes for ya!
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Horlick’s is the true old man malt, but it’s impossible to find in most supermarkets. Asian markets carry it pretty often, though, and there’s always the internet. Here’s a little something I wrote about it years ago:
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When you’re at the Asian market, see if you can find Horlick’s malted milk, and Milo chocolate drink. The former is pure, straight malted powder that I love to death, and the second is like Ovaltine, but with crunchy bits. I wrote this a few years ago about Horlick’s — hope you enjoy!
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If you can’t find Malta in the Goya section, try some barley malt syrup mixed with club soda. You can find it at homebrew shops or online. It’s an essential ingredient for good bagels!
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Yes, it will set into a hard caramel.
Thanks for noticing it got cut off—all fixed now!
I’ve never done shrooms before, but have been thinking about experimenting with microdosing to help treat my depression. I’ve heard very good things about it from some friends in the medical research field. I haven’t touched ecstasy in 20 years, but I remember enough to know that doing it in a hot shower is an amazing … Read more
Do I really need to bring the pen into the shower though? I could just hit it before I step in. Or maybe I should smoke a joint outside, then run into the shower as fast as I can.
Add some vinegar to whatever non-dairy milk you like using, or better yet, water down some plant-based sour cream or yogurt. If it’s just a lactose issue, just use lactose-free milk and the pickle brine; it won’t be as rich as thick buttermilk, but it’ll still get the job done, and done damn well.
Please send letters to the Ivies and my CEO saying as much. If we can dream it, we can do it.
3 cups post-pulverization. I mix them with panko so the flavor isn’t overkill, as you don’t want to drown out the chicken itself. If you’re not a fan of sour cream and onion, try using plain potato chips and spicing them up yourself, or use your favorite flavor of chip and see how it goes. (And let me know your… Read more
Croissants would also be a great choice! Send me pics after you’ve made them, no matter how pretty they are. I love seeing my recipe babies out there, and your efforts should be celebrated.
You’d probably rip a hole in the fabric of space time.
WOOHOO! If you have pics, hit me up on Twitter or IG so I can share them with everyone. Absolutely love seeing pics of my recipes out in the wild.
You can also do this in a 450-degree oven, but it will take about twice as long to cook. I’d check the thighs with a meat thermometer after 20 minutes, keep an eye on it with regular temp checks, and then make a note when they’re done so that next time I could just set it and forget it.
This is what I use! (Apologies for ridiculously long Amazon link but Kinja is being wonky)
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I was so skeptical of air fryers until a company sent me one to test, and I fell in love with it almost immediately. Writing this recipe cemented that love for good:
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You can scale it down if you want! With all the other stuff in the sandwich, I found the cayenne wasn’t noticeable enough unless I used it with a heavy hand. Of course, you can leave it out altogether if you don’t want a spicy chicken sandwich. You can also change up which potato chips you use to accommodate your own… Read more