Stuffed Potatoes. Several restaurants in our area call them that, or double stuffed potatoes or restuffed potatoes.
Just don’t ever use the regular Bar-S dogs. They’re basically just vehicles for ketchup when you can’t afford real food.
I’ll second that comment about Captain Morgan’s. I don’t like the cheaper rum they are mostly known for but the private stock rum is seriously good. Highly recommended!
We call them “baked twice potatoes”, here in TX, I had one Tuesday night. Basically you just cook a russet potato and when ready scoop out the potatoes insides and put it in a bowl. Then you add whatever cheese and chopped onions you like, sour cream, butter, horseradish and a little salt and pepper. Mix it all up and put in back in the potato skin. Then cook it for another 6 or 7 minutes.
Twice baked or jacket potatoes would both be correct.
Honestly, most people saying “jacket potato” probably just mean baked potato. That’s the Brit form of it.
Raw chicken bone should be roasted at 400f for 20 minutes. If yours are cooked itll take less time. You just want them to get nice and brown. Then use them to make stock.
Grab whatever tough veggies like onions, carrots, parsnips, turnips, celery, stuff like that. Chop and roast 'em and the chicken bones. Toss 'em in a big pot of water. Simmer for a few hours, til it smells good. Skim the gross floaty shit off the top as you go. Strain out the chunky stuff leaving the liquid in a big-ass bowl. Bam, stock.
Funny story, when I was a dinner cook at an Old Folks Home one of the menu items was Swiss Steak. It turned out that "Swiss Steak" was basically large Hamburger Patties cooked in tomato sauce.
I don't know if I've made this complaint before, but I'm extremely bitter about it.
Well none of that nonsense will go on at Rama’s while Minnie is in charge. If you try to order mild she will come out and remonstrate with you.
Too much celery and onion, not enough parsnip or Swede (rutabaga). And there is a trick to getting it a bit clearer, which is to bring the water to a rapid boil in the stock pot, add the roasted bones and veg to boiling water, and then cut the heat back until it stays about 90 C (195°F), rather than boiling it with the bones in. You can boil it to reduce it after taking the solids out.
Possibly. Does your wife think the entire table wants a blow-by-blow account of her battle with pineapple fried rice?
...
Around my area, the hotter a white guy asks for his food, the milder it comes. I used to get an Asian friend to order for me.
Right? I'm pretty sure this guy doesn't realise he ate a calzone.
We started as a simple grilled cheese family. Whole Wheat bread and the bane of my palette American "Cheese", which for some godawful reason I insisted on having. We eventually switched to real cheese after I left my plastic pseudo-cheese phase and started using a George Foreman instad of the old skillet and casserole dish. I started putting mustard and tartar sauce on my sandwiches soon after.
It's like one of those montages that starts with a couple of cells splitting, turns into a swimming fish, then a walking lizard, then a tyrannosaurus tearing the throat from a brontosaur.
So when you say 'frozen north'...
