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The inaugural year at the new Yankee Stadium marked the first appearance of garlic fries at a New York ballpark. And they're good — a fan favorite. Fans asked for garlic fries with cheese. Sounds nasty, right? You'd watch it happen time and again, and concession stand workers would say no. "We're not allowed."
Now, I've tried to get this answered, but the Yanks are mum. But I'll tell you, maybe it's the fact that they won a World Series in the park's first year that loosened them up, but over the past two years things have changed. You can have your garlic fries with cheese. And as this-is-why-you're-fat as it sounds, it's really something not to miss. A few napkin pockets layered on the tray filled with ketchup and hot sauce, and you're in business. It's a gooey, garlicky, cheesy mess with zip, sweetness, vinegar, and salt. You get a large thinking you'll share it, but it'll be halfway gone by the time you reach the bleachers. And for these reasons this dish made my list of most memorable meals of 2011.
Click for more of the Most Memorable Meals of 2011.
12 Pathetic Struggles Of Being Someone Who Loves To Cook But Is So Bad At It
I adore food (and I'm sure I'm the only one who feels that way, right?). I love going to fantastic restaurants, whether they're hidden gems or world famous, and I've been known to go on culinary tours instead of actual vacations. That's why it's pretty hard on my ego to accept that fact that I'm bad at cooking. Well, let me make sure the record is straight, before I go further: Sometimes I get it right when I'm cooking. In fact, I used to get it right far more often than I do now, but not enough time and too many distractions have seriously compromised my abilities. I burn all kinds of things on the regular.
So what's a mom to do? Well, I have a few secrets I'm willing to divulge. First of all, follow recipes. Don't assume you can wing it like other people, and have your meal turn out okay. I've made that mistake too many times, and it's a giant waste of food. Second, don't bother attempting kids' meals that you may fail at. That's another waste of food, and your kids will end up hangry as they wait for you to figure out another option for them.
Finally, develop a sense of humor about your failures. Because seriously, if you can't laugh about burning water, I'm not sure there's any point in cooking ever again.
Here are some of the struggles that every person who loves to cook (but really can't) goes through:
This Bacon Explosion Is So Bad, But Oh, So Good
Did you get a look at that GIF above you? Please, take a minute and let that crazy creation really sink in.
You're probably not able to distinguish what exactly you're looking at through all those layers of brownish-red hues. Let us fill you in. That, my friends, is what is affectionately referred to as the BACON EXPLOSION. (We also like to call it the heart-attack log, or the time bacon went too far.) This bacon monstrosity is made with crispy bacon (of course), ground pork sausage, a bacon weave and barbecue sauce. Sometimes it even has cheddar. This is not a joke, guys. But a very real, very serious recipe that people have made and eaten for dinner.
We've seen bacon used in some unusual ways, like in cupcakes, donuts and candy bars to name a few. But this concoction has upped the bacon ante. It was first created by the brave folks at BBQAddicts.com, but has since blown up. It's a pork game changer, no doubt.
We want to hate the bacon explosion because it represents everything that is wrong with the way we eat AND because we are so tired of the bacon hype. But, we can't. As much as our eyes shout NO, our stomachs grumble yes. Because it's bacon on top of bacon, guys. If you think you can handle the serious gut bomb that is the bacon explosion, see how it's done with the help of GIFs. Or for more instructions, go here.
First, you make the weave.
Then, add the ground pork sausage layer.
Here's the good part: sprinkle in the crispy bacon.
Roll it up in a blanket of ground pork.
Then wrap the pork log in snuggly in the bacon weave.
The Red Delicious Isn't Very Delicious. Why Is It So Popular?
People love to hate Red Delicious apples. You can’t cook with them because they’ll fall apart, the skin requires extra chewing to break down, and the flesh is dotted with mealy craters. Biting into a Red Delicious apple is a guessing game. If you’re not careful, you’ll end up eating sad, brown pieces.
But it also feels like the Red Delicious is everywhere: in grocery stores, in your child’s government-mandated lunch. And even though it’s not the ideal apple-eating experience, the Red Delicious is likely the first apple variety that pops into your head.
The “Red Delicious” moniker was not appointed to trick consumers. This isn’t a Greenland or Iceland situation. It’s been a popular apple for 125 years. It’s just that it&aposs not longer what it used to be.
The great ancestor of all Red Delicious apples was first marketed by Jesse Hiatt, a Quaker farmer in Peru, Iowa. Hiatt dubbed the sweet, perfumed apple the Hawkeye, and sold it to Stark Bro’s Nursery in 1894. Under its new ownership, the Hawkeye became the Delicious. In his book Apples of Uncommon Character, Rowan Jacobsen notes that “the fruit kept well and had an inoffensive, pleasantly aromatic taste. Most of all, it was very sweet. What it wasn’t was solid red instead, it had a light pink blush, reddish stripes, and a less pronounced strawberry shape, making it a pretty generic apple.”
After the Golden Delicious was developed in 1914, the Delicious apple’s moniker defaulted to Red Delicious. And it truly was delicious until the 1950s, when its success intersected with mass production. Taste was no longer top priority, giving way to efficiency and uniformity. Growers who grafted (cloned) Red Delicious apples sought out darker apples, yielding the unmistakable Red Delicious hue.
“Traditionally, growers were paid based on the redness of the skin of their apples,” Jacobsen writes. 𠇏lavor was not evaluated. Red Delicious earned a premium over other apples, and the reddest Red Delicious earned the highest premium.”
These same apples also featured thicker skin, which disguised bruises and made the fruit easier to ship. The Red Delicious that ensued was marketable, both to the industry and the consumers.
These grafted apples developed some undesirable qualities as well, such as a more open-celled texture that contributed to the fruit’s mealiness. And that same thick skin that helps the Red Delicious withstand shipping and sitting in cold storage for up to a year so well doesn’t create the most pleasant eating experience.
“The Red Delicious we have today is very much a different apple,” says Simon Thibault, journalist and author of Pantry and Palate: Remembering and Rediscovering Acadian Food. Today, it’s a victim of its own success.
Who, then, is buying Red Delicious apples? Institutions, such as schools and health centers, that need to satisfy nutritional needs. If there’s a basket of free fruit for employees to snack on at your office, chances are it’s stuffed with Red Delicious apples.
“The apple is the easiest, most ubiquitous thing that can be transported,” Thibault says. “It wasn’t regular consumers, it was large industries that were buying these things.”
The life cycle of a Red Delicious apple goes something like this: first, branch offshoots known as sports are propagated through a process called grafting. That offshoot eventually bears fruit, which is picked prematurely so it can ripen in cold or controlled storage. As soon as an apple is picked, it starts producing ethylene gas, which makes fruit ripen or rot. “[Ethylene is] why you don’t put bananas next to apples,” Thibalut says. “It’s part of the illusion of perpetual summers in retail spaces. You could probably make an argument that apples are the worst in this fable.”
Ethylene is also the catalyst for controlled storage, which either needs to be cold or ventilated enough to prevent off-gassing among the fruit. Those apples can stay there for up to a year before they’re shipped out to stores and cafeterias.
Other apple varieties have different standards. The Pink Lady, for example, must fully ripen on the tree before it’s harvested and has to be picked in a specific way. 𠇎very stage of its grown and sales is regulated,” Jacobsen writes. Thibault, who grew up on a hobby orchard, remembers watching his father pick Honeycrisp apples. “There was a very particular way of taking it off the tree,” he says. The care that goes into these varieties doesn’t just affect their cost, but also the way consumers and retailers treat them. There’s an entire culture of expectations surrounding them, and it’s exactly what we lost in the Red Delicious.
That’s not to say that the Red Delicious is entirely bad. It’s a parent of varieties like the Empire, which is one of the top 10 sellers in the U.S., and the Fuji, which may very well be the most popular variety in the world.
“Outside of the United States, everyone knows that we live on Planet Fuji,” Jacobsen writes. “This is why more than 70 perfect of the apples grown in China are Fuji𠅊nd China produces about half the world’s apples, eight times that of the second-place United States.”
Last year, the Red Delicious apple’s 50-year reign as the country’s most popular apple finally ended, giving way to the Gala. Jacobsen predicts that the “zombie variety” will be forgotten in two decades, as “no one has planted Red Delicious in years.” But some farms still grow the heirloom Hawkeye, and if you’re lucky enough, you can try the original, and truly tasty, Red Delicious.
Even if you can’t access an orchard, or apple farmer, there are still ways to avoid unsuitable apples. Thibault recommends shopping for multiple varieties of apples rather than just one, so you can taste around and discover what you like best.
Another important thing to consider is seasonality. A seasonal apple is fresher, and will likely taste better. However, you can also use seasonality to judge when an apple will start going bad. Earlier season apples, which are harvested in August and the beginning of September, are especially delicate and should be consumed quickly. Later season apples will hold out longer.
No two apples are the same, no matter what the old saying “it’s like comparing apples to apples” may indicate. Some of them are best baked, while others won’t hold up if they’re cooked at all.
“Give yourself the liberty to accept that different things will create different textures and flavors,” Thibault says. “Then you can start to teach yourself what to pick.”
- Simply remove about an inch’s worth from the container to allow for expansion once frozen.
- Secure the lid and place the container in the freezer.
- About a day before you want to use the milk, remove it from the freezer and place it on a tray in the refrigerator.
- Once thawed, shake the container well. The water and fat in milk separate so you want to mix them back together.
- Use the milk as you would normally.
That’s when it’s time to get creative and start cooking. You’ll be surprised at how quickly you can use it, especially when you dive into one of these yummy recipes I’m going to share today.
Many times you can make a recipe with milk then freeze it so that you don’t have to consume it all in that moment. If you’ve got any about to expire, make homemade yogurt, bake up some pancakes, prepare a homemade pudding, or mix up a white sauce or gravy.
Try one of these recipes that are good cheap eats.
These are all delicious recipes that will help you to take care of that leftover gallon. But you know what, if you don’t have the energy to mess with it right now, stash it in the freezer and use it another time. Just be mindful that it’s close to its date.
I got these recipes from juicing and health blogs around the web and I’ve TRIED every one of these recipes to give you a heads up on the flavour.
This is very important, especially to people starting out because the last thing I want to do is recommend something that tastes so bad it’ll discourage you. Juicing need not be a chore!
The recipe’s here is only meant to be a guide, don’t be afraid to experiment with the amount of fruit or vegetable you’ll put it. Of course the more vegetable you put the better.
How to Freeze Milk
Before you attempt to freeze your milk, make sure you check the sell-by date on the carton. As long as that date hasn’t passed, your milk should be good to freeze (although, doing a quick sniff-check doesn’t hurt).
Since milk expands in freezing temperatures, you won’t be able to freeze your milk in the container you purchased it in. Thin glass and paper cartons won’t hold up, so choose a plastic freezer-safe container to use. Empty the contents of your milk carton into your chosen container, being careful not to fill it to the absolute brim.
Milk is known to easily absorb scents, so you’ll have to be particular about where you store it in your freezer. Try to keep it away from meats and fish, as these will make your milk smell bad.
Frozen milk might also change textures due to the separation of fats in the milk. Low-fat milk like 1% and 2% will freeze better and have less separation, since they’re lower in fat content. Whole milk will separate slightly upon freezing, but it still freezes well. If the separation bothers you, simply put the milk into a blender and blend until smooth — good as new!
If you’re freezing plant-based milk alternatives like almond or soy milk, they can take on a grainy texture, so you might not want to freeze your plant-based milk if you plan to drink it on it’s own, but feel free to do it if you’re using it in recipes!
According to the FDA, you can freeze milk and keep it for up to three months, which is much longer than its typical shelf-life! To thaw your milk, you can remove it from the freezer and place in the fridge overnight. If you don’t have all that time, place it in a bowl filled with cold water and allow to thaw. Once your milk is thawed from frozen, don’t refreeze it and be sure to consume it within three days.
We hope this tip helps you in your effort to shop only when absolutely necessary, conserve more, and waste less!
Let&rsquos Talk About SlimFast and How Bad It Is
If you’re old enough, you may still remember the original TV commercials that aired in the s and s. "A shake for breakfast, a shake for lunch, then a sensible dinner.”
“Give us a week! We’ll take off the weight!”
It all seems too good to be true: a diet where you can chug milkshakes instead of eating fruits and vegetables and actually lose weight. It’s not too good to be true. It&aposs SlimFast. Also, yes, it’s definitely too good to be true.
Launched in 1977 by Thompson Medical Company, SlimFast was marketed as an alternative to the trendy weight-loss solutions at the time: grapefruits, Weight Watchers, and The Scarsdale Diet. The shakes were presented as a palpable and delicious solution to their weight problems. But what is the reality of this promise? Do these delicious smoothies live up to their expectations?
“SlimFast is terrible for you,” says certified nutritionist and a nutritional chef Melissa Eboli. “You&aposd be better off taking a scoop of sugar and adding it to water than drinking all of the chemical non-food, sugar-laden ingredients that make up SlimFast.”
Here’s how the meal-replacement shake is supposed to work: “Replace any two meals with SlimFast shakes, bars or cookies, enjoy one sensible meal of your choice and three 100-calorie snacks in between,” the company site says. While consumers shouldn’t be afraid to skip Sunday brunch, they should try to abstain from drinking sugar-sweetened beverages like juice and sodas. Along with this diet, the recommendations extend to drinking plenty of water and exercising regularly.
However, nutritionists have never backed SlimFast because of the myriad drawbacks that plague those who try the shake.
“Those shakes often contain less than 200 calories,” says Dr. Rachele Pojednic, a Boston-based Assistant Professor of Nutrition at Simmons College and former research fellow at Harvard Medical School’s Institute of Lifestyle Medicine. “This is often significantly lower than what most people are eating at a meal. The biggest problem with these kind of meal replacement diets is that they don’t tend to teach behaviors that people can stick to and rely on in the real world. Once they stop drinking the shakes, people tend to go back to eating meals that are significantly higher in calories, and they put the weight back on.”
Dr. Pojednic also says that fad diets such as these often don’t work because they aren’t sustainable.
“I believe that you should never do something with your diet that you’re not willing to stick to for the rest of your life,” Dr. Pojednic says. “You can cut calories in a similar fashion with nutrient dense foods like fruits and vegetables, and this way you are learning how to portion out real food rather than relying on expensive shakes that don’t really support healthy, long term behavior change.”
While we𠆝 like to believe the magical solution to weight loss lies in a drink, the reality is much more complex. So what can be done to lose weight and maintain that weight loss? Diet and exercise. It’s the answer all those shake-sippers were afraid of hearing in the first place.
t organic whenever possible,” Eboli says. “Stay away from processed foods, fried foods, and unhealthy food over all. Be conscious of caloric intake as well and don’t drink SlimFast. For starters, it is made from non-organic whey protein, which is inflammatory and turns into sugar once metabolized. The remainder ingredients are sugar, chemicals, and preservatives, which can definitely can contribute to weight gain.”
The reason SlimFast is often lumped into the diet” category is because it is simply that: A fad diet that has somehow been around for 40 years. These kinds of weight-loss products, meal-replacement smoothies, and little cheats will always be around in some form. Just remember, if it seems too good to be true, it almost certainly is exactly that.
What reviewers want you to know
No positive highlights yet
- Can't read reviews, can't even read my notes I made on the recipes in my Recipe Box.
- I don't use recipe sites often, but sometimes during the holidays I'm in the mood for a new cookie or dessert recipe.
&ldquoA good site for recipes but it's not perfect&rdquo
I love this site but it isn't perfect. The quantity of recipes is awesome but the site is glitchy, it's overrun with advertisements, and the search feature rarely works as it should. It used to be so much better. If you do manage to get the recipe you're after you have to fight to try to be able to print it without advertisements on top of your directions or ingredients. It's frustrating and annoying. If they'd clean up the website and work on the search feature it could be a five star website for sure.
&ldquoThis WAS my 'go to' website for recipes&rdquo
This was my 'go to' website for recipes and from which I could learn cooking tips. I could print recipes and helpful comments. Not any more. It was easy to navigate. Not now. And I know it's not just me. Allrecipes used to come up first on a Google search. Doesn't show up at all now and we all know what that means! Too bad! Did Allrecipes' competition buy it out to eliminate it? What other logical explanation can there be? Sigh. Well, on to finding my next favorite recipe website.
Butter Chicken: Even When It’s Bad, It’s Good!
Butter chicken is like pizza, hot dogs, and grilled cheese sandwiches: Even when it’s bad, it’s good.
I used to believe butter chicken was some bastardized form of Indian cuisine. I grew up in New Delhi and lived there for 14 years, and while I ate butter chicken countless times, it was almost always in the company of expats I'd deemed insufficiently adventurous, particularly with respect to culinary matters. It was the chicken fingers and fries of menu items in my mind—no surprises, and it'd probably be all right.
Well, I was very wrong. I discovered that recently because I thought I'd take a crack at developing a recipe for butter chicken cooked in a pressure cooker, inspired by the runaway popularity of an Instant Pot butter chicken recipe on Two Sleevers, a blog maintained by Dr. Urvashi Pitre, which I read about in a New Yorker article.
I made the recipe for dinner one night, and my wife, whose exposure to Indian cuisine has been mostly limited to what I prepare in our kitchen, was very impressed. "Why haven't you made this before?" she asked me, to which I could only respond by muttering something about how "I don't think it's really Indian food," an assertion that quickly fell apart as she asked me more about the recipe, who made it, and the response to it online. The truth of the matter is Indians and the Indian diaspora love butter chicken as much as everyone else, and it's not because it's some dumbed-down version of "real Indian food": It's because it's good food that's hard to mess up.
If you've had butter chicken, you know this if you haven't, think of tender chunks of chicken meat swimming in a mildly spiced tomato-based sauce, enriched with enough butter and cream to suggest the cook who made it loves you. There's very little not to like.
But while I ate the butter chicken produced by Pitre's recipe happily enough, it didn't really line up with the butter chicken of my memory. Although taste memories can be unreliable, I remembered butter chicken as having the distinctive flavors of fenugreek and brown cardamom, neither of which is used in Pitre's recipe.
I looked around online for other butter chicken recipes, and that ended up sending me down a butter-chicken rabbit hole. Sure enough, there are more than a few with those two distinctive ingredients, including one on this website, adapted from a recipe developed by Chef Floyd Cardoz. But I also came across a few descriptions of the origins of the dish that credited Kundan Lal Gujral with creating and serving it at his restaurant, Moti Mahal.
Moti Mahal is no longer a single restaurant rather, it is an international chain, with outposts all over the world. But the original Moti Mahal, located in the Daryaganj neighborhood of Delhi, is still open today, still serving the same murgh makhani—that is, butter chicken—that Gujral created in the late 1940s.
I didn't know this when I lived in India. I'd been to a Moti Mahal but not the original. I knew people really liked Moti Mahal's food—and I did, too!—but I didn't know it was the originator of butter chicken. I only knew Moti Mahal as the restaurant in Malcha Marg, right by my school, where, when I was young, we'd go when visitors came through town and, when I was older, my friends and I would go to gorge on their inimitable dal makhani and butter naan. But I had had the butter chicken, and I was pretty certain that the famous Motim Mahal version tasted of fenugreek and brown cardamom.
I purchased On the Butter Chicken Trail: A Moti Mahal Cookbook, which was written by Monish Gujral, Kundan Lal's grandson, just to take a look at the murgh makhani recipe, and I was gratified to discover that I was right: fenugreek leaves and brown cardamom are ingredients in the dish. But I was genuinely surprised by Gujral the younger's claim in the introduction to the book that Kundan Lal's true culinary achievement wasn't just the dish known around the world as butter chicken but the creation of an entirely new cuisine.
As Gujral writes, "Following [Kundan Lal's] employer's request to serve him something light and not greasy, a novel idea struck him. He marinated chicken with some yogurt and spices and lowered it into the hot clay oven, the tandoor, by piercing an iron wire into the marinated bird. (There were no skewers, as in those days the tandoor was only used to bake breads like naan, paratha, and roti.) What came out was a tandoori chicken, and the rest is history." In the process of creating tandoori chicken, simply by using an oven traditionally used for bread to cook meat, Kundan Lal created the entire category of tandoori cooking, which Gujral suggests is the equivalent of creating an entire cuisine.
It's hard to quibble with that argument since nonbread foods cooked in a tandoor all share one common attribute: namely a spiced yogurt coating designed to prevent the food being cooked from drying out, which chars a fair amount in the extreme high heat of a tandoor. That combination of flavors defines what Gujral calls a cuisine, and it's also a defining element of the butter chicken I remember eating as a child.
To confirm this, I trekked up to the Moti Mahal outpost on the Upper East Side of Manhattan. I ordered the murgh makhani and some naan, plus an order of the dal makhani just because it's so good. The butter chicken was a little more tart than I remembered it, as was the dal, and that's either because my memory is bad, the franchise recipe has changed, or because of differences in the kinds of tomatoes available in India versus the United States. But the dairy-enriched sauce had definite notes of brown cardamom and fenugreek leaves, so I'd gotten that much right, at least, and the chicken, while a little softer than the chicken in the butter chicken of my memory, had tell-tale char marks that lent a smoky yogurt tanginess to the sauce.
I ended up developing a pressure cooker recipe for butter chicken that incorporates those flavors, but as I went through the process, I came to appreciate Dr. Pitre's recipe for Instant Pot butter chicken even more. It doesn't have some of the hallmarks of what I consider butter chicken, sure, but it seems to me to be an almost perfect recipe. Pitre sets out a few limiting parameters, like an unwillingness to marinate the chicken or cook it separately, and then designs a recipe that produces a very tasty dish that's close to the original while working within those limits. For example, instead of getting smoky flavor from charring the chicken, she opts for smoked paprika, which I think is a pretty inspired substitution.
The result is a dish that comes together quickly and hits all the main butter chicken points: tender chicken, nicely spiced tomato-based sauce, enough salt to contend with the relatively heavy dose of dairy at the end.
My recipe requires a little more effort, and I believe the result rewards that effort, but the two dishes are essentially the same, which reminds me of another bit of Gujral's book, where he goes on a little rant about chicken tikka masala. "The fact still remains," he writes, "that [chicken tikka masala] is out and out a derivative of the tandoori chicken and butter gravy made in Moti Mahal."
No matter where you are in the world, no matter which restaurant you order it from or which recipe you follow to make it, the butter chicken you're eating is just another riff on Kundan Lal Gujral's incredible creation.