“Fresh Shrimp” does not exist in most places. Except for some little day boat shrimp, it is all frozen in New England then sold thawed.
“Fresh Shrimp” does not exist in most places. Except for some little day boat shrimp, it is all frozen in New England then sold thawed.
“but rather the creature’s intestinal tract” Read more
Was it a Coney Island whitefish?
Very proud that I already knew the answer but that’s definitely from watching Unwrapped on the food network
Besides weighing the pints (or estimating) how can I find some other super-premium brands? I’ve had a couple of Jeni’s flavors and they were definitely good. Not sure I’d try her Everything Bagel ice cream though. Read more
Do not use xanthan gum, it’s a tool of the weak and inexperienced. One tablespoon of high proof alcohol, I used vodka, does a better job than xanthan gum will ever do. Also the “get it into the freezer to keep the air out” business is nonsense. You get it into the freezer because the longer it takes for it to harden… Read more
I can’t imagine how knowing the weight of the product would be useful knowing that a “plain” vanilla ice cream is probably going to weigh out differently from a product made with nuts, chunks of fudge, marshmallows, or cookie dough.
And gelato is better than all of them.
Jeni’s is from my town and have known her since her early days. So first shop to open was in my current neighborhood. Years ago saw her and her husband outside a closed restaurant spot and she looked at me and said..shhh...don’t tell anyone, we are opening another store right here.
To no one in particular (I enjoy your articles, Dennis, and I know this ain’t your fault): I tried to click a link to find out WTH Olivia Rodrigo has to do with Mormon beverages but a violator ad intercepted my click...during which interval I decided that I no longer need to know what an Olivia Rodrigo is or what it… Read more
I just got back from spending a month in Costa Rica, and can confirm it’s everywhere you go. The main reason is it’s part of one of the most CR dish there is, Gallo Pinto, which is served for breakfast at every local restaurant (soda) you find.
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Egg salad is just okay, but cat food salad... *chef kiss*
How long can you keep egg salad in your ice box?
I find adding a couple of dashes of good vinegar or dill pickle juice takes the eggy smell away.
is it really that hard and time consuming to fry up an egg in the morning? or scramble them? or just hard boil a bunch or make scramble in bulk to your point about the sandwiches. like...it’s not that hard or time consuming, and will still cost you less than $3.77 / day.
Whenever we go traveling in our RV, there is always a container of my home-made egg salad in the fridge. Great quick breakfast/lunch/snack. We like to use crispy little rice crackers for the egg salad delivery system. But a fork works well, too. Read more
Same here. I get what Dennis is saying about there being geographically and culturally distinct cuisines and that lumping it all under the umbrella of “Asian” is problematic. But in the US, “Asian” when you’re talking about sauces has sort of become shorthand for 3-4 ingredients. When you see “Asian” on a label in the… Read more
Idk, the name worked for me. I was able to guess 4 of the main ingredients.
English Zing doesn’t move product off shelves. Read more
Usually a “chop suey” font is warning enough for me to know its gonna taste like bad soy sauce and corn syrup.