I go through phases, as I’m pretty sure most people do, of craving one food or another. At the moment it’s Gala apples. Sweet, firm, and they’re even lovely-colored.
But my current guilty pleasure is this: take a small amount of butter (haven’t tried with margarine, but it should work just fine) and melt it on medium heat. Add brown sugar, enough so that there’s no liquid in the pan but this sort of brown sugar paste. Stir around until it’s hot and soft all the way through, but don’t let it burn.
Put on plate. Put plate in freezer. Come back in…10, 20 minutes, enough time for the whole thing to have frozen.
You might want to try combining the two–let the melted sugar cool down a bit (but so it’s still warm), then dip your sliced apples in it. If you want, you can also add some booze to the sugar mixture to give it a different flavor.
The last two days I’ve been Jonsing for, and making myself Pasta. Angel Hair with precooked meatballs and jarred pizza sauce. MMMMMMMMMMMMMM
LPNinja Take that brown sugar/butter and put a dash of cinnamon or nutmeg in it, then put those fresh peeled apple in it. Cook untill the apples are still crunchy, but the flavors have melded together. Damn, it has been ages since I had me some fried apples!
digs
I should describe Twiglets? I’m not sure I’m up to the task. They usually come in bags like crisps, sometimes served posh in a bowl like you would nuts.
Savory finger food. Little 2-4 inch crunchy knobly/twiggy biscuits with a speckly coating of marmite*.
Addictive - I suspect a secret “herbal” ingredient.
I must have the opposite of a sweet tooth, no chocolate or sugary butter for me thanks.
*They also do other flavours now but those are an abomination against nature.
My grocery store recently started carrying “Smart Chickens”, which have been air-chilled rather than soaked in a giant (salmonella-laden) ice water bath to cool them down. I bought one a couple of weeks ago, tucked tarragon under the skin and broiled it. I was in chicken heaven!
Truly, there’s a tremendous texture and flavor difference. The flesh isn’t all watery and runny and flabby, and it doesn’t taste diluted and bland.
I dismembered another Smart Chicken this morning, and it’s in the fridge awaiting being dipped in buttermilk and flour and fried up for dinner tonight. I’m rediscovering the joys of simple chicken dishes and I’ll never go back to Foster Farms!
Only during the holidays do I become a freak for pumpkin pie. NO ice cream or whipped cream on top… just plain, like God intended. Other times of the year, I’m well-behaved and I don’t indulge at all. Something 'bout the holidays just brings out the pumpkin freak in me .
Sanguine, I love you. Pumpkin pie on the porch on a chilly summer night or during the holidays gets me a few steps closer to God, and I’m an atheist.
I’ve been addicted to plain noodles, seasoned with soy sauce, chili-flavoured oil, and fresh garlic, maybe with some peanuts or various vegetables. Zesty, quick, very comforting.
On a recent Buisness Trip, I found myself Dining at Hometown Buffet. I was
incredibly Hungry and I’m basically a Meat & Potatoes Guy. After Powering down
Roast Beef,Beef Ribs,Liver and Onions and Meat Loaf,I made my way over to
the Desert Bar anticipating alittle Custard. With none on the Menu,I selected
Banana Creme Pie…Now,I Hooked…I love Banana Creme Pie
Check Please!
I’ve been chowing egg sandwiches almost every Saturday and Sunday for about the past year.
I’ve got my egg-frying technique down real good right now.
I’ve had them with whatever cold cuts or breakfast meat we have available: ham, sausage, bacon, sliced chicken. Sometimes cheese. Always ketchup and hot sauce. I eat them on toast, english muffin, croissant, and bagel.
The combinations keep it interesting.
On Sunday mornings, I have a glass of beer with it. For some reason its the only time I have my beer out of a glass.
I’m currently on a quest for the perfect brownie. It all started when I had a sweet tooth one night and made the recipe on the Nestle cocoa package. Now, I’ve become obsessed.
I found a recipe from Gourmet Magazine that uses three sticks of butter, 12 ounces of bittersweet chocolate, and a cup of cocoa powder. I’m almost afraid to try it, like that much dense chocolaty goodness will collapse in on itself and create a black hole where my oven used to be.
Did I mention I’m on Weight Watchers? Why can’t I develop an obsession for celery?
