You two probably buy different brands of bacon. 
Best: Oysters Rockefeller
Worst: Chicken Fingers
An employee in her 20s with two kids serves chicken fingers for dinner most nights because that’s the only thing her kids will eat.
When she told me this, I imagined chicken or turkey breast cutlets with an interesting twist, similar to chicken Parmesan. Nope, most nights McDonalds does the cooking.
I don’t doubt it. Bag breaks are always in the back of my mind when I SV and it’s not my first. And while it wouldn’t be strange for me to come home with some gray-market (or darker) groceries, this was a pack of regular old Oscar Mayer
See if you can find soft or whipped cream cheese. Much easier.
15 seconds in the microwave. I used that method on a tub of jalapeno cream cheese for these things. Nuke a bit, stir, nuke, stir until you get a smooth spreadable substance.
A few-seconds nuking works very well also for ice cream that’s so frozen it’s rock solid.
Now that I’m back in Chicago, I had a look at a couple places, and I couldn’t find it. The Pete’s where I bought it before is well stocked with everything, but I couldn’t find it either in the hot sauce or steak/bbq sauce aisle. I’m pretty sure I found it next to the Tiger Sauce last time (years ago). The Jewel didn’t have as wide a selection and they didn’t have it there either. I wonder if something has changed in the distribution. I’ll keep an eye out nonetheless. Similarly, I’m on a hunt for 6-in-1 tomatoes in 28oz cans, which were easy enough to find before the pandemic. Now I can only find #10 cans.
@Whack-a-Mole Here we go. World Market (formerly Cost Plus) should have it according to their store inventory search:
Click on “check other stores” to see locations other than Evanston. They all seem to have stock, except for the Lincoln Park store.
I looked at the company’s own website and still am mystified … why is it called 6-in-1?
No clue. Cento has an “all-in-one” product which looks pretty similar. And now Vermont Creamery butter has become difficult for me to come by. I even use their store locator and none of the stores I’ve been to have it (they used to!) It’s my favorite butter.
Thanks! I will definitely check it out.
My favorite appetizer can be found at Cooper’s Hawk Restaurant, and it is called, “Thai Wraps”. It is a medley of delicious vegetables, and large lettuce leaves are used instead of tortillas to make the wraps. Not only are they tasty, they are light. My least favorite appetizers are heavy, fried items that are a meal in and of themselves. You get so full you can’t even eat your main course.
Ooh, I forgot about Thai appetizers. I love a flaky roti served with yellow curry sauce, or a chicken satay with peanut sauce.
For that matter, I could eat nothing but the appetizers at a Thai restaurant, never venturing into the regular part of the menu.
Those lettuce wraps sound like miang kham. I definitely can make a meal of just those and, like you said, still feel light on my feet afterwards.
Just back from vacation. On the Dutch side we have gotten more into going to the hardcore local Dutch bars and the folks there have begun to accept us.
There are some amazing Dutch appetizers! Their take on “cheese sticks” puts the American mozzarella sticks to shame. A Kaassouflflè is a plank of exquisite cheese wrapped in thin dough and deep fried. They sure know their cheese! When I told some Dutch folks about US mozzarella sticks they made sour faces.
Their Bitterballen are little battered deep fried meatballs, but they take much preparation. A very meaty stew is simmered until most liquid is gone, then the mixture is chilled. Small balls are made, battered, then fried. Delicious!!
We had a few others with names I’ve forgotten. All were delicious and paired well with the Dutch beers they serve. (I was drinking Dutch beers while most of the locals drank Coors Light because it was cheap)
I like them too! The rest of you can have my share of shrimp cocktail! Yuck
Another cool part of Dutch side appetizers; each bar makes their own sauces.
Curried ketchups, chutneys, various mustards, homemade mayonnaise, etc. At the local bars I visit in the US it’s ranch dressing or heinz.
Frozen shrimp are great. I buy cooked, tail-on, the larger, the better. I detest a flabby, room temperature wet shrimp, the secret is to not just drain them, but wrap in a tea towel and give them a gentle squeeze to get the moisture out. Serve chilled with sauce.