I thought that was too obvious for this crowd. That and Tim Hortons.
Tell us about ketchup chips.
Truly a blessed chip. The bite of salt and vinegar with a tad bit of sweet. The sexy younger cousin of a Ruffles All Dressed. Approachable enough to eat with your hands but classy enough to eat with chopsticks at a wedding.
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Poutine is delicious!
Poutine can be delicious and it can be garbage.
The militant Québécois do not appreciate attempts to make poutine a national dish.
The militant Quebecois doesnt appreciate anything.
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A Bon Appetite vlog featured this which sort of blows my mind. I can’t figure out what it is or what it would taste like.
I’ve never had the cookie butter, but I eat the fuck out of those cookies with my coffee every day. They’re wonderful. Little cinnamony, sweet short bread things. Dip them in my first cup of coffee with a little soy milk.
I think cookie butter is meant to taste like speculoos cookies, yeah. Trader Joe’s has a version and it is fucking delicious, I could easily eat half a jar in a sitting if I didn’t have to worry about things like “calories.” I keep it around and eat a spoonful once in a while when I want a hit of something sweet.
Yeah, it tastes just like the cookies.
Probably use it in situations where you would consider Nutella (which is better) for a change.
I’m just guessing. I never really eat Nutella or cookie butter.
There are people who never had Lotus spread?!?
I guess its like when my wife asked the waitress whats ranch sauce and got the most confused look ive ever seen
Catching up on posting some food.
Crispy skin salmon with a buerre blanc that broke on me. Oh well, nobody is perfect
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STAKE
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Braised chicken thighs with pancetta onion, fennel and tomato.
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i have never succeeded in cooking a crispy skin salmon where the skin actually tastes good. I often cook and serve up the salmon with crispy skin and it looks nice, but we pick the flesh off the skin and don’t eat it.
I keep doing it this way because I find it results in nice moist salmon.
Huh. I generally find salmon skin that isn’t crispy, as if from poaching or my family’s half-poached-half-smoked preparation to be fairly unappetizing, but I find crispy skin salmon to be, like, not in the same realm of deliciousness as crispy chicken, pork, or duck skin, and maybe not even as good as the flesh, but still pretty good and a welcome textural contrast with the tender flesh. Perhaps you’re misting a tasty, salty, herbacious butter sauce?
I really like the crispy skin of salmon when I bake it with a light coating of olive oil, but I have simple tastes.
I didn’t think you could get fish skin all that crispy from baking it. I’ve only ever achieved it in a cast iron pan. Interesting.