I read a great article today —
The author recommends buying a cheap grinder at your local grocery store — perhaps when buying salt or pepper — and when it’s empty, placing small, broken-up chunks of your favorite snack foods inside. Then use them as seasoning over appetizers, main dishes, desserts — you name it.
Voila — junk food seasoning.
(If you’ve read this blog before, this should come as no surprise.)
We already know that Cheetos dust is super yummy eaten right off your fingers. Imagine it sprinkled on any of your favorite foods that already pair well with cheese…like popcorn.
Now you can take your Cheetos seasonings with you. It’s certainly more portable than regular cheese since it doesn’t require refrigeration.
There’s enough preservatives in Cheetos to outlast us all.
Everyone’s had a cheesy grin on their face today cause it’s National Grilled Cheese Day.
But some critics are accusing our fav sandwich of being a fraud.
It’s true — most folks cook grilled cheese sandwiches in a skillet, which technically makes it a fried cheese sandwich.
Is this supposed to make us feel bad? Or the ‘grilled’ cheese sandwich taste less amazing?
No and no.
As we say in the South, get over your fine self.
I am watching ESPN, and a commercial for Cheez-Its just aired.
You’ve probably seen it.
Scientists are testing cheese to make sure it is mature…because only aged cheddar goes into Cheez-Its.
I don’t know. The immature cheese sounds like a lot more fun. I think it would taste better, too.
These are the important issues that occupy my big brain.
I saw this on TV — more than once — during a Saturday movie matinee.
I searched online for more information, and finally went for it when I saw it was also sold at Bed Bath & Beyond. Funnier still…
The sucker really works.
The TV ads for the Stone Wave Ceramic Cooker promised omelets without butter or margarine in a minute-and-a-half. The chimney in the lid is the secret — it steams the food.
It comes with a recipe book for apple crisp, mashed sweet potatoes, french onion soup — a whole menu of dishes that require minimal oils or butter and are ready in a matter of minutes.
Based on the cheese omelet I had for dinner tonight, I am very pleased with my investment —
$10 well spent.
Soft, warm pretzels with a side of spicy mustard.
And I’ve always attributed my taste for them to my German heritage.
But while working with some colleagues from Germany this past week, I learned a disturbing fact —
Germans don’t put mustard on their pretzels.
In fact, the big soft pretzels that we know and love are typically only served in the morning. With butter. If they do venture onto the lunch or dinner menu, they are paired with cheese or meat.
No mustard in sight.
And here I thought I was enjoying an offering from my homeland. But the majority of mustard, as it turns out, comes from Canada.
What’s that about?