Yeah, I'm not a Manhattan Clam Chowder person either. Lobster Bisque on the other hand...
have you ever had a bagel?
- Thread starter MichaelC
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It would also make a decent MiB movie. It starts with an alien crash-landing in a swamp in Louisiana, and get eaten by a local gathering crawfish for a boil. The alien turned out to be very tasty.
This kicks off an interstellar incident, because that alien was their version of a movie star gallivanting around in it's private space yacht . . .
This kicks off an interstellar incident, because that alien was their version of a movie star gallivanting around in it's private space yacht . . .
Best pizza I've had was a couple hundred miles north of the Arctic Circle in Norway. Best Irish food I've had was in a pub in Seoul. I've long since learned that location doesn't really matter. (Except maybe for fresh seafood). But you don't need fresh clams for good chowder.
Boudreaux Thibodeaux, surely!
Only halfway activated.I thought your batteries would be up to simple lighting tasks by this point
"Pizza" is such a large food category in and of itself, though.
NYC style?
Italian thin-crust?
Chicago deep-dish?
Detroit style?
"Classic" American pizza?
My go-to blends are Ozark (great on popcorn, roast potatoes, anything that benefits from a little peppery zip. Fox Point is also great on potatoes, eggs, tuna salad, etc. Arizona Dreaming is a great salt-free chili powder style; my standard "I want to make Tex-Mex chicken for taco night" is to instant-pot some chicken thighs, and then shred it in a mix of tomato paste, copious Arizona Dreaming, a little oil and a little vinegar. Add chipotle or other pepper for heat.
My mother swears by the dried shallots, too.
Smoked paprika for chicken paprikash. Their sweet curry is fantastic flavour without being spicy, if spicy is not your thing. If spicy is your thing, I really like their hot curry. I don't know if they're still making / stocking it, but I really like the little jar of Outrage I got in our last order, makes a good dry rub for chicken wings. (It is pretty spicy, befitting of Outrage.)
Well, I was trying to imply that Quiglebrux was half-alien, half-Cajun. Because, you know, Bayou-Billy Thibodeaux isn't what you'd call discerning about his...mates.
I like the roasted garlic powder, but only for certain things. Their regular garlic and onion powders are great.
You can start off ordering the smaller bottles to make sure you like it, because they certainly are expensive compared to standard brand you'll find. However, if you like them and you convert over to using them for all your spice needs, then you can get the larger plastic bag. For certain things we use all the time, we just get the big bag and refill the bottles. So onion powder, garlic powder, chili powder, black peppercorns, fajita seasoning, italian seasoning, oregano, basil, red pepper flakes, etc. Those kinds of things we get in bulk since we cook almost every meal at home.
Some of the blends, we just buy the bottles.
Only thing I really don't get from Penzey's is salt. I tend to stick with Morton's Kosher Salt, Diamond Kosher Salt, and the Whole Foods branded Sea Salt and then just use the appropriate one for the dish involved.
Oh... you poor souls. Only having catalog access or maybe a small local store for your Penzey's experience. FYI you can SMELL what your about to walk into from outside the building of their main location/store/warehouse!!!!
Edit: If you are not sure if you have or have not had very high quality Vanilla extract before, get their Double Strength or Mexican Vanilla. Be prepared for an experience. Peppercorns, chipotle powder, smoked paprika, cinnamon, and their garlic products are my go-to items.
Note: I got spoiled this fall having went to New Mexico, finding a local produce market, and buying bags of fresh chile powder.... nothing else I have had comes close!!!
Edit: If you are not sure if you have or have not had very high quality Vanilla extract before, get their Double Strength or Mexican Vanilla. Be prepared for an experience. Peppercorns, chipotle powder, smoked paprika, cinnamon, and their garlic products are my go-to items.
Note: I got spoiled this fall having went to New Mexico, finding a local produce market, and buying bags of fresh chile powder.... nothing else I have had comes close!!!
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I keep thinking this thread title should include "on a sunny day."
Have you ever had a bagel,
consumed on a sunny day?
Have you ever had a bagel, consumed on a sunny day? 
Yeah. Last time I was in New Mexico, I stayed in Chimayo which has their own heirloom chile. I picked up 8 oz. of chimayo chile powder and fell in love with it. When I ran out, I ordered more.
I know, right? Every time I see this title I hear "Do You Want To Build a Snowman" from Frozen:I keep thinking this thread title should include "on a sunny day."
Have you ever had a bagel?
It didn't have to be a bagel....
(Go away, UserID!)
Okay, bye...
I'm waiting for my bagel
In the deli at lunchtime
Reflecting on a question
That suddenly seized my mind
'Cos back at The Lounge
I could make and post a poll
"Have you ever had
A bagel, with a hole?"
With a hole, yeah.... YEAH!
In the deli at lunchtime
Reflecting on a question
That suddenly seized my mind
'Cos back at The Lounge
I could make and post a poll
"Have you ever had
A bagel, with a hole?"
With a hole, yeah.... YEAH!
I thought I knew the answer to the bagel question, but posts like this...
seems normal to me; like, even grocery store bagels are like that. So I have no idea if the bagels I think of as normal are right and proper or count as round bread.
confuse me. I live on the west coast (well, inland, but in a state that has Pacific coastline), yet this description
seems normal to me; like, even grocery store bagels are like that. So I have no idea if the bagels I think of as normal are right and proper or count as round bread.
Yeah, I almost pointed out that my Costco even makes bagels that match that definition: shrug:
Baglels are available in Aus, but what about bagels and Vegemite, ajk48n, can you report on this flavour sensation?
Not a combination I've tried yet.
It probably wouldn't be too bad since Vegemite on toast usually has butter with it, and butter on bagels is good.Heh, next time I make my own bagels I could put a little Vegemite in the dough and see how that is
Hmm, ajk48n, not sure about putting some in the dough. But butter on bagel with Vegemite could work. I'll look for bagels next time I'm shopping.
Probably because it's been stuck in the back of your head since I posted that back on page 1.
I'd say great minds think alike but that would then imply that I have a great mind. So I'll just say on the shadows of giants doth tread I.What Costco sells is emphatically NOT bagels. At not any Costco I've ever been to. Dense round bread.
Is there a place in Portland, OR (or anywhere in the vicinity) that anyone would recommend for a real bagel? I've had plenty of rolls with holes and some I thought were much better than that, but I'm still not sure how close I've gotten to the bagel ideal.
Can confirm that interior aesthetic is the same in the headquarters store in Wauwatosa... except for one teeny tiny difference. The windowed alcove that looks back into the warehouse.
I am personally not a fan of spice blends, for the most part. Most of the spices in "italian seasoning" or "fajita seasoning" are things I use all the time so I might as well just buy the base spices and use those as needed. I think the only spice blend I have in my cabinet at the moment is curry because I don't have a lot of use for fenugreek or cardamom on their own.
I think the only pre-blend that I routinely use is Jhonny's seasoning salt because it's just a good mix for pretty much any meat and it assists with quick prep dinners. I'm completely with you for the food-specific blends though.
I didn't eat bagels until high school. And I was constantly picked on for using butter instead of cream cheese.
I tried a few times with cream cheese back then, and I just could not eat it.
Then one day, I tried it again, and for some reason, it just clicked. Now, whenever I have a bagel, I pretty much slather on the cream cheese
I tried a few times with cream cheese back then, and I just could not eat it.
Then one day, I tried it again, and for some reason, it just clicked. Now, whenever I have a bagel, I pretty much slather on the cream cheese
I found a restaurant near me that serves falafel, but I tried to visit on a Sunday when they were closed.
Then I visited another city and asked the hotel shuttle to take me to a restaurant called Falafel King. The driver told me that was 2.1 miles away, and the shuttle would only go within 2 miles of the hotel.
I went back to the place near me last night. I think what I ate must have been sitting out for a few days, but it could be ok. The restaurant is closing permanently in a few weeks.
Good falafel is fantastic but I've generally had more bad falafel than good. Vegetarian friends are usually good for finding the good falafels.