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Old
09-25-2012, 06:42 AM
  #101
Francesa
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Always interesting to see what American chains end up doing in other countries.



http://www.brandeating.com/2012/08/a...oes-fancy.html

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To celebrate the opening of their second location in Japan on August 17, 2012, Wendy's will introduce two new burgers to their Japan Premium line of burgers which features fancy ingredients. Calling it the "Ocean Premium" line, the premium ingredients this time are lobster and caviar and Wendy's is showcasing the fanciness with two burgers and a salad.

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Old
09-26-2012, 02:40 AM
  #102
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Quote:
Originally Posted by Long Duk Dong View Post
You quote yourself as the "HF food expert", while pushing the validity of a guy who's job was to eat 5 pounds of anything in an hour. Expert? Hardly...
The only thing Adam Richman is (should be) an expert at is which toilet flushes the best.

Kudos to him that he has his own show. Wonder how long that'll last assuming he dosent have a heart attack first.

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09-26-2012, 06:16 PM
  #103
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Made linguine alla checca tonight.

Absolutely delicious. Sauce was way better than expected.

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Old
09-26-2012, 10:54 PM
  #104
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I received a shipment of giardinera yesterday about a week ahead of time. That stuff is my heroin.

Last night was ghetto chicken parm sammiches. Deep fried spicy chicken nuggets, white bread, provolone, canned Hunt's spaghetti sauce. Broiled it in the toaster oven, then added the giardiniera.

Ended up making stromboli today. Pizza dough from the joint down the street, pepperoni, hot capicola, mortadella, provolone, canned mushrooms and the pepper mix. Made up a provolone sauce but added tomatoes, garlic and some chopped to hell giardinera kinda like an Italian version of Velveeta salsa dip. It was really good, but I'm going to have some mean heartburn tomorrow.

I've been on a ranch dressing kick as well. I made up a batch using one of those seasoning packets, an Internet recipe and got a bottle of Hidden Valley. The homemade killed them (of course), but I was surprised how simple it was. Parsley, dill, garlic, onion, salt, pepper, mayo and milk. 92.4% of people have all that crap already in their house. Everyone knows homemade is better, but this **** is so freaking easy where its worth making your own.

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Old
09-26-2012, 10:58 PM
  #105
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I so ****ing need carrageenan iota and carrageenan kappa.

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09-27-2012, 12:32 AM
  #106
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Makin poutine rn.

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09-27-2012, 05:10 AM
  #107
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Quote:
Originally Posted by ChiGuySez View Post
The only thing Adam Richman is (should be) an expert at is which toilet flushes the best.

Kudos to him that he has his own show. Wonder how long that'll last assuming he dosent have a heart attack first.
Adam Richman is a culinary expert and genius.

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09-27-2012, 10:05 AM
  #108
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Going to make some pasta sheets for raviolis today, and then fill them with a pear and goat cheese filling. Will probably serve on top of a carrot and/or yam puree.

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Old
09-27-2012, 10:27 AM
  #109
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that...sounds gross. but my palate is not what you'd call 'sophisticated'

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09-27-2012, 10:42 AM
  #110
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Quote:
Originally Posted by MartyOwns View Post
that...sounds gross. but my palate is not what you'd call 'sophisticated'
They're delicious. I swear on your life.

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Old
09-27-2012, 04:14 PM
  #111
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Quote:
Originally Posted by RayP View Post
Going to make some pasta sheets for raviolis today, and then fill them with a pear and goat cheese filling. Will probably serve on top of a carrot and/or yam puree.


Ended up going with a pecorino and pear base, with a little garlic and a little mascarpone. Made some with just that. Then for another batch added an avocado to make them a little creamier. Also did another batch where I added some spicy red peppers (by far the best filling of the 3 IMO). Will pan fry them in a little bit of garlic oil, get them nice and crispy. Then making a brown butter & rosemary sauce to drizzle over them.

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Old
09-27-2012, 04:47 PM
  #112
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Making homemade large soft pretzels

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09-28-2012, 08:06 PM
  #113
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Deruny. They're Ukrainian potato pancakes where the potatoes and onions are grated instead of shredded like hash browns are. Tons of sour cream and green Tabasco. I've had the German and Swedish style, and yes I'm biased, but these freaking rule.

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09-28-2012, 08:45 PM
  #114
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Quote:
Originally Posted by ixcuincle View Post
Adam Richman is a culinary expert and genius.
Adam Richman is neither a "culinary expert", or a "genius". He's an entertainer, and does a decent job for what he's paid to do.

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09-28-2012, 09:14 PM
  #115
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Quote:
Originally Posted by Long Duk Dong View Post
Adam Richman is neither a "culinary expert", or a "genius". He's an entertainer, and does a decent job for what he's paid to do.
I strongly disagree. Have you seen his shows? He seems to know a lot.

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09-29-2012, 08:02 AM
  #116
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Listen

I'm not going to say I know everything

I know when I'm wrong

I know when the food celebrities and experts I follow are wrong

I confess I was incorrect in my assessment of "The Best Sandwich in America"

I come clean

Because everyone knows the best sandwiches in America are in Publix.




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09-29-2012, 08:10 AM
  #117
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Old
09-29-2012, 08:18 AM
  #118
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Quote:
Originally Posted by Long Duk Dong View Post
I received a shipment of giardinera yesterday about a week ahead of time. That stuff is my heroin.

Last night was ghetto chicken parm sammiches. Deep fried spicy chicken nuggets, white bread, provolone, canned Hunt's spaghetti sauce. Broiled it in the toaster oven, then added the giardiniera.

Ended up making stromboli today. Pizza dough from the joint down the street, pepperoni, hot capicola, mortadella, provolone, canned mushrooms and the pepper mix. Made up a provolone sauce but added tomatoes, garlic and some chopped to hell giardinera kinda like an Italian version of Velveeta salsa dip. It was really good, but I'm going to have some mean heartburn tomorrow.

I've been on a ranch dressing kick as well. I made up a batch using one of those seasoning packets, an Internet recipe and got a bottle of Hidden Valley. The homemade killed them (of course), but I was surprised how simple it was. Parsley, dill, garlic, onion, salt, pepper, mayo and milk. 92.4% of people have all that crap already in their house. Everyone knows homemade is better, but this **** is so freaking easy where its worth making your own.
giardinera on chicken parm? I like the stuff, but I'm a homegrown Chicago boy so I don't ever use it for anything but Italian beef, polish sausages, or hot dogs.

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Old
09-29-2012, 11:34 AM
  #119
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If you're from Chicago, giardinera is only on Italian beefs or a beef/sausage combo. Of course if you really like the stuff, giardinera on anything is fine.

As far as Adam Richman goes, his best sandwich in America was obviously lacking. He compared, what 5 sandwiches in each region. Stuff of entertainment, fine but thats it.

Never saw 3 little pigs on that show...


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Old
09-29-2012, 10:08 PM
  #120
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Pizza
Wild Salmon
Chocolate chip cookies
Fried Chicken
Cheese and avocado omlette with bacon
popcorn with butter

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Old
09-29-2012, 10:59 PM
  #121
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Quote:
Originally Posted by ChiGuySez View Post

As far as Adam Richman goes, his best sandwich in America was obviously lacking. He compared, what 5 sandwiches in each region. Stuff of entertainment, fine but thats it.

As stated earlier, you are correct because Richman failed to visit Publix supermarkets in the South. Clearly Publix sandwiches are the best sandwiches in America.

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Old
09-30-2012, 12:10 AM
  #122
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Grilled chicken in a balsamic vinegar marinade over string beans with a side of black beans for dinner.

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Old
09-30-2012, 12:15 AM
  #123
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Sunflower seeds right now.

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Old
10-04-2012, 09:26 AM
  #124
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http://twitter.com/PatriciaJinich/st...63545844932608
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“@eatocracy: National Taco Day! National Taco Day! on.cnn.com/RDptvp Our top 3: lengua, carnitas, chorizo” Guess it is #nationaltacoday !

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Old
10-04-2012, 10:08 AM
  #125
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Boo.

National Taco Day??? Who invented that? And what about National Italian beef day.

I'll take an Italian beef over tacos everyday. Bad memories with tacos. First available tacos were for Jack in the Box. Super tacos. Jack in the Box was owned by Ralston Purina.

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