No more florescent cheese? Thank goodness and good riddance I say.
My child never had this until she was 10 years old and spent the night with a friend. She told me all about it and deemed it pretty nasty.
I had it as a kid but honestly, never thought it was all that great.
Category: Leftovers
Observations
One would think that the City of Austin would have other things to worry about like oh, TRAFFIC?
You tell ’em Aaron Franklin. Go all Pit Master on them.
So, eat less red meat because cows fart. Most mammals do (except human females-ask one) and it is still gas.
Eat more vegetables? No problem just might want to skip the cruciferous veggies. Eggs will do it to some folks as well.
Once upon a time there was a hamburger. It came with ice burg lettuce, tomato, onions and condiments of choice on a bun. Cheese was added and it certainly improved the burger. Bacon came along and played well with the cheese and meat.
Then life got sideways. Now the bun options range from traditional to doughnut and more. Burgers are filled with assorted cheeses, mangled toppings like arugula, micro greens, gold leaf, foie gras, caviar, specialty condiments, mushrooms, chili, fries, and on and on.
Tragic really, I enjoy a good burger myself. I like a cheese burger. I like a cheese burger with bacon. I want the damn thing on a traditional bun, LTO, yellow mustard and from time to time, ketchup. That is it.
Burgers have morphed into something that is unrecognizable.
WTF? Just let the burger be! Its last improvement was bacon. It should have stopped there. Sigh.
Working on my second cookbook. Again I am contemplating asking myself for a divorce. The upside of writing the second book is more creativity is needed.
Downside? More creativity is needed.
At least I am not having to come up with some sort of crazy potato chip flavor or off kilter pizza combo and trying to sell it to the marketing department. Who, in turn would end up trying to pitch it to the brass. Don’t envy those folks one bit.
What is up with that? Stuff a beer can up a chicken and cook it. It tastes terrible in my opnion. I have seen it on high end restaurants for 35.00. Proud to sell a 3.00 bird on a 1.00 can of beer.
Whatever makes you money I suppose. Just not a fan.
Now Popeye’s Chicken is doing it. REALLY? REALLY?
And then there is this:<a href=" “>
BUT! you say, it reduces sodium! Yay ramentray you rock!
Until you read the back and it states to only use 1/2 of the seasoning packet.
This product at only 14.00 US for two of them on Amazon. What a time saver as well! Cooks the ramen in 4 minutes as opposed to the 4 minutes it takes to boil water in the microwave. WOW.
Who cooks ramen for 8 minutes anyway?
The premise was great back in the day. Informative yet a bit dry. PBS cooking programs were the ones to beat.
Now Food Network is just a bunch of game shows. The hosts only have to count backwards from 10 to zero. From time to time they tell the contestants they only have x amount of minutes on the clock.
Pity that Alton Brown, Ted Allen and others just explain an unusual item to the judges. The item is normally something that none of the judges had known about in the first place.
Just sad. Really sad.
Yep, it is back. Nasty stuff that it is. I am not convinced that it is harmless.
That is just one of the reasons that I do not purchase ground beef. I get briskets and grind them myself. I know what is in it. Perhaps I am a control freak.
A home meat grinder (electric or manual) is not expensive and pays for itself in a few uses. Right now, ground beef is going for 4.75 a pound in this area. I can get a brisket for 2.79 a pound. Simple math.
Now, get your grind on and have a fat juicy med-rare burger!
They came, they ate, they drank.
The vibe this year was better than in recent years despite some of the Celb Chefs. Not naming names but um Jerk comes to mind.
The weather was nice and despite a little bit of gusts from time to time, folks were not eating dust with their food samples.
Chef En Fuego 
