Comment on A Comparison of Actual “Banquet” Frozen Dinners with their Box Cover Photographs by vrai-lean-uh.
Your work in the area of frozen foods is really brave, Malcolm. You’re pushing boundaries and braving culinary wildernesses that I’m not sure I could face.
Some things that struck me:
The mashed potatoes are really, really white.
Is that hair in the Swedish meatballs? Are the meatballs growing hair?
The sweet and sour chicken was the least horrifying to me, based on looks alone.
Recent Comments by vrai-lean-uh
Vanilla-Roasted Rhubarb and Strawberries
Between the carrot cake and Rhubarb Week, you guys are really hitting my core interests lately.
How to Make an Apple Pie
Pie is weirdly like meat that way– the juices run out if you don’t let it sit. This looks beautiful though, and I’m supremely jealous of your new rural lifestyle.
The other thing I thought of– apples are kind of crazy. There are sauce apples and cider apples and dessert (fresh-eating) apples and pie apples and the flavors and textures are different and change in all different ways when they’re cooked. So if it was somewhat flat, it could be that you did everything right and it was just the apples. Sometimes if I’m making a crisp from apples that have a tendency to get super soft, I just leave them in bigger chunks or leave the skins on.
How to Make Ketchup
I have been wanting to make and can ketchup forever! I imagine you could reduce more in step 4 if you want a thicker ketchup, yes? (For those not already facing a thinner-than-preferred ketchup by step 7.)
Ground Lamb Burger Recipe
This sounds so delicious!
(By the way, I didn’t know you worked from home, too!)
Steamed Mussels With White Wine And Garlic
Where do you buy your mussels? I went to one place and was kind of disappointed in the flavorfulness/price.