For continued praise of fast food and McDonald’s, because I think I should continue to remind anyone who reads me that I am of the minor faction (I guess or wonder) who prefers to think the world is okay because of fast food and McDonald’s.
I chose to sit out the great chicken sandwich wars last fall. It was not our fight. Not our lane.
But I’m all in for the Great Fish Sandwich War of 2020. This is different. Our dignity is at stake. Arby’s, the roast beef sandwich place, has used social media and TV ads to question our very legitimacy by picking a fight with McDonald’s over its legendary Filet-O-Fish sandwich.
Arby’s is trolling McDonald’s Filet-O-Fish. Pictures of badly made Filet-O-Fish sandwiches fill its Twitter feed. In a YouTube ad, Arby’s pokes fun, “Stop eating Filet-O-Fishes. Eat Arby’s Crispy Fishes.” Arby’s says it is offering bigger sandwiches at a lower price, but for a limited time.
This is heresy.
The McDonald’s Filet-O-Fish sandwich is a native Cincinnatian, born in 1962 at 5425 West North Bend Road, the brainchild of one of the first McDonald’s franchisees, Lou Groen. The humble little…
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I wanted to make sure, since I’m not and I didn’t know if others might not be sure either; but yes, California Mix or Blend Vegetable packs all contain: broccoli, cauliflower and carrots! Walmart Great Value and Birds Eye trade brands carry this frozen mix in a big bag. There are probably others who also carry it. (I’m not using to noticing it as “California blend or mix” I guess.
Swiss Vegetable Medley
1 (16 oz.) package frozen California Mix vegetables
1 10.5 can condensed mushroom soup
(I use my own Gluten-free Mushroom Soup recipe)
1 c. shredded Swiss cheese
1 c. sour cream
1 (6 oz.) can French-fried onion rings (Gluten Free)
Pepper to taste
Preheat oven at 350 degrees. Set aside 1/4 c. of cheese and 1/4 c. of onions.
In medium-sized bowl, combine thawed vegetables (broccoli, carrots & cauliflower), soup, 3/4 c. Swiss cheese, sour cream, remaining french-fried onions and pepper. Pour into a 2 quart casserole dish.
Bake 30 minutes. Sprinkle reserved cheese and onions on top of casserole and bake an additional 5 minutes or until cheese is melted.
Our daughter was kind enough to mail us a package from New York with some of our favorite Gluten-free items from Aldi’s. I was anxious to get these GF French Fried Onions so I could finally…
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Well you know? When I was having fun listing off extra spices in the reblog post below this today, I forgot to add parsley to the list and I really like parsley on a regular list of herbs and seasonings. So I add my vote to adding parsley onto the former list below.
Remarkably, in order to do this, I learn that a website like WebMD, besides others like Healthline and Almanac, review herbs and seasonings on their pages for the public to benefit for the knowledge to use.
I thought that was nice.
I love these but also: dill, tarragon, thyme, sage, saffron, nutmeg, brown sugar (isn’t really season but all the same; so also licorice), red pepper flakes, coarse salt, coarse ground pepper, (also fine salt and pepper), coarse sugar, refined baking flour (also again, not a season), paprika, green chili, chopped truffle, onion powder, truffle powder, chopped dried vegetables, chopped dried fruit, red chili (or pepperonccino (something I don’t know how to spell to this day; I’m Italian)); apple cider, rice vinegar, red wine vinegar, fruit compotes, gel esthers, durum wheat flour (okay that might be going too far, but then also, rye and mustard seeds and coriander and cardamom).
I’m sure there are still too many lost like all the pickled substances that are good for something delicious.
I was reading a post from Ella at thewackyspoon.com recently and she mentioned a “Well Stocked Spice Cabinet” and that made me think about my ten essential spices. It didn’t take me very long for to come up with my ten. These are the things I use nearly every day. I’m taking a certain liberty by adding some dried herbs because I treat them like spices.
black pepper corns
I believe many of these would find their way on many cook’s essential 10. What I find interesting (and sad) is what didn’t make the cut.
onion powder, bay leaves (laurel), paprika, turmeric, parsley, mint, sage, chocolate (yes, chocolate!)… The list goes on and on.
Spices and herbs are the things we, as cooks, use to make mundane food exceptional. All manner of vegetables, fruit and meats are heightened…
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Artists who conjured far-flung lands from their studios | Christie’s
— Read on www.christies.com/features/When-artists-dream-of-far-flung-lands-10390-3.aspx
Excellent, fun article, worth spending a few quality minutes on.
La colomba di Pasqua veloce è una versione rapida del dolce tradizionale, che richiede un minor numero di fasi di lievitazione.
— Read on ricette.giallozafferano.it/Colomba-veloce.html