Self-proclaimed and his word?
Yes. To me, he's just a jerk. He wears it like some sort of badge of honor.
Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
The one food you'll eat. And eat. And eat.
- Thread starter tobefirst ⚽️
- Start date
- Sort by reaction score
Yes. To me, he's just a jerk. He wears it like some sort of badge of honor.
Never been a fan of folks like that. Anyway, I was hinting at the fact that if you're a self-proclaimed anything, your proclamation would be your own words.
Wow you are living a life I envy! Pizza is my favorite food but I'd probably die if I ate it every day. lol
This. Is. Why my list isn't a couple pages long. My offering back aways, whatever it was, was constrained by point of purchase will power: shop for food only after eating a big breakfast and a big lunch...
So, yesterday I ran five miles. But I also ate a whole medium size bag of peanut butter M&Ms. And I thought about posting in the "Eating Healthy and Exercise" thread, but I didn't want to discourage those folks.
What is one food that you will eat and eat and eat until the point of almost throwing up?
Mine, as you can tell, is M&Ms. Love 'em. Can't stop eating them as long as they are in front of me. What's yours?
Cheddar Gold Fish.
Burritos. Veggie ones of course. Coriander rice, grilled peppers and onions, mix of black and pinto beans, lettuce, guacamole and hot salsa. Yum.
I've found a new weakness. Fresh sourdough from the local bakery. Cut thick. Grab a block or round of 24 mo. + aged cheddar, cut a decent thick slab or slice off. Lay onto the cut bread slice. Mince some fresh garlic and scallions (shallots work just as well, albeit with a stronger flavor), lay it atop. Cayenne, paprika, fresh cracked pepper, fresh rosemary from the garden minced finely, generous helping of flaked sea salt, EVOO, Spanish green or kalamata olive tapenade on top (if you can't be arsed to make some because store bought is god awful, simply do a rough chop after removing the PIT!), and into the broiler it goes for a few minutes. Allow bread edges to char and cheese to melt. Remove and topped with room temperature diced tomatoes and avocado. Delicious.
Bread should be at least 1.5" or just over 4 cm thick. Ideally, you'll want it around 2"-2.5". Leaving some middle portion to remain soft and provide a nice texture between soft and crisp to add to the (fattening) experience.
Very bad for the waistline because you'll find yourself making 3-6 of these in a sitting. Works well with gruyere, blue cheese, parmesan, goats cheese and really anything if you try hard enough. Caloric total should range between... yeah don't worry about it.
Bread should be at least 1.5" or just over 4 cm thick. Ideally, you'll want it around 2"-2.5". Leaving some middle portion to remain soft and provide a nice texture between soft and crisp to add to the (fattening) experience.
Very bad for the waistline because you'll find yourself making 3-6 of these in a sitting. Works well with gruyere, blue cheese, parmesan, goats cheese and really anything if you try hard enough. Caloric total should range between... yeah don't worry about it.
Last edited:
Do you deliver or take reservations?I've found a new weakness. Fresh sourdough from the local bakery. Cut thick. Grab a block or round of 24 mo. + aged cheddar, cut a decent thick slab or slice off. Lay onto the cut bread slice. Mince some fresh garlic and scallions (shallots work just as well, albeit with a stronger flavor), lay it atop. Cayenne, paprika, fresh cracked pepper, fresh rosemary from the garden minced finely, generous helping of flaked sea salt, EVOO, Spanish green or kalamata olive tapenade on top (if you can't be arsed to make some because store bought is god awful, simply do a rough chop after removing the PIT!), and into the broiler it goes for a few minutes. Allow bread edges to char and cheese to melt. Remove and topped with room temperature diced tomatoes and avocado. Delicious.
Bread should be at least 1.5" or just over 4 cm thick. Ideally, you'll want it around 2"-2.5". Leaving some middle portion to remain soft and provide a nice texture between soft and crisp to add to the (fattening) experience.
Very bad for the waistline because you'll find yourself making 3-6 of these in a sitting. Works well with gruyere, blue cheese, parmesan, goats cheese and really anything if you try hard enough. Caloric total should range between... yeah don't worry about it.
I guess it's a regional thing but what is a broiler ?I've found a new weakness. Fresh sourdough from the local bakery. Cut thick. Grab a block or round of 24 mo. + aged cheddar, cut a decent thick slab or slice off. Lay onto the cut bread slice. Mince some fresh garlic and scallions (shallots work just as well, albeit with a stronger flavor), lay it atop. Cayenne, paprika, fresh cracked pepper, fresh rosemary from the garden minced finely, generous helping of flaked sea salt, EVOO, Spanish green or kalamata olive tapenade on top (if you can't be arsed to make some because store bought is god awful, simply do a rough chop after removing the PIT!), and into the broiler it goes for a few minutes. Allow bread edges to char and cheese to melt. Remove and topped with room temperature diced tomatoes and avocado. Delicious.
Bread should be at least 1.5" or just over 4 cm thick. Ideally, you'll want it around 2"-2.5". Leaving some middle portion to remain soft and provide a nice texture between soft and crisp to add to the (fattening) experience.
Very bad for the waistline because you'll find yourself making 3-6 of these in a sitting. Works well with gruyere, blue cheese, parmesan, goats cheese and really anything if you try hard enough. Caloric total should range between... yeah don't worry about it.
Then what do you guys call what we (Americans) call the grill? The barbecue?
Yep. Thats a barbecue (BBQ) here ...
Incorrect to a point. A broiler is the small compartment under the actual oven. Which constitutes the majority of ovens by the major companies. Professional range ovens like ours (mine) or for our European friends, an AGA Cooker, cover what was linked earlier. Though AGA make a bottom drawer broiler for some of their pro units. There are companies that simply put it at the top to save money and make repair easier. There's an extra movement in the dial to turn on the broiler wands. Fancier range ovens will have a separate broiler dial.
http://www.thekitchn.com/kitchen-basics-how-to-use-your-112585
Granted I'm referring to gas range ovens. I'm not sure how common they are in modern European homes these days. I've never used electric and eschew the notion of using one.
http://www.thekitchn.com/kitchen-basics-how-to-use-your-112585
Granted I'm referring to gas range ovens. I'm not sure how common they are in modern European homes these days. I've never used electric and eschew the notion of using one.
I would eat macarons over and over if they were more affordable
I've been spending too much on them lately. But they're the world's greatest dessert
I've been spending too much on them lately. But they're the world's greatest dessert
Yummy!
I've seen these at Costco. Tried it one time, they're always sampling it. Way too sweet.
I would eat macarons over and over if they were more affordable
I've been spending too much on them lately. But they're the world's greatest dessert
Love them, too. There's a few places near me that do some amazing flavor combinations. My wife and I went to a dinner party years ago where someone had made or ordered a macaron cake. It was larger layers of macaron cookie with filling. Truly unique and likely painstakingly difficult to make. It was delicious as well. I recall them using some type of wire garrote to cut the cake so as not to disturb the delicate shell.
We can't get these in the UK so I have to rely on my yearly pilgrimage to the Rolex 24 at Daytona for..... M&M Pretzels
I have to buy the monster sized bags and be judged by the staff as I walk out with 6+ bags of them
I have to buy the monster sized bags and be judged by the staff as I walk out with 6+ bags of them