ok lets get into details this time. chips wise i like: Tostitos with lime, either without salsa or with. i also like fritos, doritos, fried pork skins (its actually good for low carb diets), BBQ , salt and pepper, kettle style and jalapeno chips as well
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The one food you'll eat. And eat. And eat.
- Thread starter tobefirst ⚽️
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I like them so much I'm thinking of tearing down a walk-in coldframe I have on a south-facing wall and sticking a fig tree near there and a set of smaller coldframes. I don't need so much pre-season protected space as when I had a larger vegetable garden. The only kind of fig that people have luck with around here is a variety called Chicago, which even if it freezes to the ground will generally come back.
Oh, yes.
A profound and heartfelt amen to that. Serious yum.
But, they can be a little delicate; best to eat (consume? devour?) them when you come across them.
And dates. And prunes (ever try Agen prunes?)
And apricots.
Sounds brilliant; the climate here doesn't allow for the growth of figs, but - bonne chance.
Especially the red apple and strawberry flavors.
Especially the red apple and strawberry flavors.
I have that same bag sitting on a kitchen shelf! It's starting to get a little low, though. I'm a fan of all the flavours, except cinnamon. Sadly, that means I usually end up throwing away some cherry, pomegranate or other clear red one's while trying to avoid them. Wish they were consistently red and yellow coloured.
Yah despite my wish to try growing a Chicago fig before I shuffle off the planet, I'm more likely to stick to supermarket options when I see them. Locally they would be imports from Mexico or sunny California, even Texas. In NYC when I lived there, fresh figs were more often from Greece or Turkey.
The local climate seems to be getting even more unpredictable and the extremes are such that people are once again starting to talk about the winters fifty years ago -- when you could hear boughs of apple trees cracking as a -35ºF night tried for the third successive time to break their spirits and so succeeded. Now those nights occasionally come out of nowhere with very little warning. They do say it will be cold, don't get me wrong, but there's a huge difference to a tree or perennial flower in a forecast of -20 and an experience of -35. Cold hardy though it is, the Chicago strain of fig would not be hardy to the latter temperature, no matter if well mulched and protectively swathed. Even avid gardeners must sometimes bow to the idea of "seasonal fruits and vegetables" and rely on imports all year round of cold-averse types.
Costco and Sam's sells a big container of the stuff for under $13. It's 4 or 5 lb. Gimble's is good, too. Of all the flavors, I definitely enjoy the pear more. Though I've never been a huge jelly bean fan.
Especially the red apple and strawberry flavors.
Thing is when you get old you tire of that kind of stuff. The only candy-candy I'll bother with are gelatin based ones because I enjoy the chew. Starch based chews are nice, too (which is what's more common in Europe unless things have changed since I was a boy) but they stick to your teeth. Think Swedish Fish or those fruit flavored drops that Brach's used to make about 20 years ago that looked like the end of a pencil's eraser.
Sunkist makes gem candies that I still like. Most of my candy consumption is dark chocolate. Preferably in thin plate like form. Sometimes I sit back with 88-100% cacao dark chocolate. Not sweet at all, but sinfully delightful.
Man i don't think i have eaten 4 or 5 lbs of jelly beans 
in my lifetime. I realized I like the idea of them more than their reality, except they're fun to look at.
My downfall foods run more to the starchy kind of carbos... and sometimes even cold when they were meant to be served hot... I'll eat leftover pan dressing from Thanksgiving standing in front of the fridge with a fork and the bowl in hand... looking forward to getting away with that at a bro's house this coming week.
in my lifetime. I realized I like the idea of them more than their reality, except they're fun to look at. My downfall foods run more to the starchy kind of carbos... and sometimes even cold when they were meant to be served hot... I'll eat leftover pan dressing from Thanksgiving standing in front of the fridge with a fork and the bowl in hand... looking forward to getting away with that at a bro's house this coming week.
Not sure if I said this before, but freshly steamed peas in their pods. Or whole young sugar snap peas you can eat and eat and eat forever.
I've had probably a few ounces in my entire lifetime. They're not something you can sit back and munch on. I take it pan dressing is cornbread dressing sans the sausage? Soak it in a few whole beaten eggs and enjoy your savory French toast.
One of my favorite candies I've always loved is cinder toffee, which is essentially honeycomb candy. Enrobed in semi-sweet dark chocolate. I lump seafoam candy into the mix except in my experience, seafoam usually has finer air bubbles inside it and thus a lighter crunch.
A few places make it from scratch around here seasonally, but there's a few stores that sell it because they buy it from classic candy making companies. One place sells them in large chunks, some the size of half your hand. Great to nibble on for an hour or two in between film scenes.
Man i don't think i have eaten 4 or 5 lbs of jelly beans
My downfall foods run more to the starchy kind of carbos... and sometimes even cold when they were meant to be served hot... I'll eat leftover pan dressing from Thanksgiving standing in front of the fridge with a fork and the bowl in hand... looking forward to getting away with that at a bro's house this coming week.
I've had probably a few ounces in my entire lifetime. They're not something you can sit back and munch on. I take it pan dressing is cornbread dressing sans the sausage? Soak it in a few whole beaten eggs and enjoy your savory French toast.
One of my favorite candies I've always loved is cinder toffee, which is essentially honeycomb candy. Enrobed in semi-sweet dark chocolate. I lump seafoam candy into the mix except in my experience, seafoam usually has finer air bubbles inside it and thus a lighter crunch.
A few places make it from scratch around here seasonally, but there's a few stores that sell it because they buy it from classic candy making companies. One place sells them in large chunks, some the size of half your hand. Great to nibble on for an hour or two in between film scenes.
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Nope - just toasted bread torn or cut into small bits, butter-sauteéd onion and celery, sometimes bits of turkey (back then there was not the hesitancy there may be today about using giblets since the birds were raised free range), a bit of turkey or chicken broth, savory herbs (sage, thyme etc), baked until it crisps up a bit... like what one might stuff a turkey with, but made extra and served on the side along with the other side dishes at the holiday meal. Usually topped with some turkey gravy at table.
I think it's approximately what the commercial "stove top stuffing" may have been based on, only of course the real thing is not made on the stove top and so also lacks that whole list of "added ingredients" aka preservatives and so forth.
My grandma realized it was a hit and graduated over the years from making a little of it in an 8x8 pan (just to be able to serve something up if whoever was helping serve had got too generous dishing out the actual turkey-stuffing onto the plates), into then making it in a 9x13 pan and finally in a lasagna pan... and around then she announced one night as that emerged from the oven : "There'll be no standing out here with a fork attacking the leftovers straight from the refrigerator, please: pan dressing is just a side dish and we're making enough now to feed an army, yet it's gone before the weekend."
Oops. We (since I was not alone in that habit) had been outed by someone. I always suspected it was my grandma's longtime kitchen helper, who perhaps had tired of finding a larger pan each year to make the stuff in, and preparing so much more of the ingredients. The dish remained really popular though; even some kin who are vegetarian feature it at their own holiday meals now, sans the poultry-related ingredients.
Sigh... carbos... We were raised with bread and butter on the table at any meal. Last time I picked up my eyeglasses prescription the optician confided she was struggling with a doctor's weight loss recommendation along lines of "simply leaving the bread off the table is a good start". To me that day she said "But I'm Italian American and what he said just rang out as complete heresy."
I'm with her. Sure I focus on whole grain breads now... but bread does talk to me in the store, and if I make sandwiches with lettuce wraps for awhile then sure enough one night I'm out there making pan stuffing out of half a loaf of bread I'd stashed in the freezer, and it's not meant to be a side dish either. At least so far I stick to an 8x8 pan...
It's an older tradition. Not harping on your age, but much of the world was taught bread should be had at every meal or even tea time up until maybe two decades ago. I'm not an anti-grain person because the movement is stupid. Simply so we move less than we did 20 years ago and before then. We simply don't need that type of energy to be consumed.
Are you Steve Jobs? I don’t eat 3-5 pieces of fruit a week.I cut up 3-5 Apple’s into a bowl and eat and eat.
Can be other fruits too, occasionally.
But Apple’s are pretty clean, not so mushy of those I like most.
What a coincidense that I liketoo as a company.
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I more or less gave up bread a few years back (accept for the very occasional pizza). My weight changed significantly.
Yes I took other healthy food choices as well, but now I’m at my correct weight, I find eating a bit of bread can put a lb or 2 on.
I do miss the convenience though.
Cornbread dressing is a staple at our holiday table, as it is in most Southern families. Some folks mix in dried, seasoned bread cubes (usually Pepperidge Farms) but just as many of us do not. I make 2 pans of buttermilk cornbread (white cornmeal only) the day before to let it stale up a bit, then mix in sauteed celery and onion. Moisten it liberally with chicken stock and season it with salt, pepper and liberal amounts of rubbed sage and poultry seasoning. Add a couple of beaten eggs, mix well and bake till the top is nice and crusty. Bread based "stuffing" is usually reserved for stuffing the bird, (which isn't a thing in our families, as it's really too risky from a food borne disease POV). Nice sagey dressing with some nice turkey giblet gravy ladled on top is one of the best sides!
I've made it a few times myself. Used lambs meat and rendered fat. Never really liked bread stuffing. I'll stuff the cavity with apples, citrus and fresh rosemary from the garden once the internal cavity temperature has risen enough. Just gotta be careful because the bird splatters rendered fat and juice if you're not careful. I cover the fatty neck area with foil before this so with gloves I can do all that and then unfoil and slip the fat/skin and loop the drumsticks.
A few years ago I did a root veg medley. Enough to serve 40 people. It was a big hit. Though I'm fairly careful with beets. While cutting them up I'll have a slice from both ends of each beet to make sure it's actually sweet. Sometimes beets develop and off mineral flavor that's disgusting, IMO.
I know. But there's still the cultural aspect to deal with. I said this with a straight face to a physician once, after he carried on about ditching potatoes.
"I'm part Irish... we die if we can't eat potatoes..."
He said yeah I know but you're in America now and it's 2004 so time to switch to yams. I suppose he would have told my Italian-American optician to switch to whole-grain pasta. I've actually learned to like yams without anything at all on them, but the day I adopt whole grain pasta with any enthusiasm still lies before me. And I'm never giving up bread.
Sounds good! I don't usually have a cavity to stuff on my birds. I spatchcock them to make cooking easier and more even. And you get nice crispy skin that way. I do our regular chicken the same way and cook them at a higher temp. Always get a nice and juicy result with either turkey or chicken.
Yeah, knew an Irish guy years ago. Actual Irish. He'd consume a few heads of cabbage each week.
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I spatchcock one turkey each year. I mentioned this a year or two ago, maybe last year. Usually cook 3-4 turkeys. The spatchocked version looks great when garnished. We did a suckling pig years ago that was a hit but it's surprisingly harder to get through a suckling versus a 30 lb turkey due to the richness.
Well cabbage too, of course I love it. But my all-Irish ancestors, whoever they were in the wayback, would probably pass out to see what I do with it sometimes... into the pan also go onions, tofu, splash of rice vinegar, some soy, red pepper flake etc. And it may all end up on brown rice, not with potatoes. I done been compromised by life in the melting pots of America.
No, but we both liked Apple’s, and have brilliance in different ways.
Newton can chime in too if he wants to. He seemed to have an
connection too.
I do enjoy Apple and apples as well, in the winter apples and mandarin oranges are my go to fruit.No, but we both liked Apple’s, and have brilliance in different ways.
Newton can chime in too if he wants to. He seemed to have an
LOL. Doubtful. I've never seen it used in other than a proper, non-pornagraphic way. You should be good!