You know, I never look past the Ramen/Pho on the menu so I am not sure. Isn't Cashew Chicken a Chinese dish? There are a few of these noddle-broth bowls from different regions of China but I dont remember the names they go by.
In Philly, the main Pho spots are Pho spots. There are a few Vietnamese restaurants that have a variety of stuff, including Pho, but the main Pho spots are basically Pho and only Pho.
That said, there are also a ton of Vietnamese bakerys in the same area that have Bahn Mi and other goodies. So I'd assume that if you are getting legit Pho, there will be other good stuff around there, if not at the same place
You know, I never look past the Ramen/Pho on the menu so I am not sure. Isn't Cashew Chicken a Chinese dish? There are a few of these noddle-broth bowls from different regions of China but I dont remember the names they go by.
It's an American Chinese restaurant dish lol
My wife is allergic to cashews so we can't eat at many Asian restaurants because they always have it. Even higher-end places (which are never as good as the hole-in-the-wall joints usually have it.
You know, I never look past the Ramen/Pho on the menu so I am not sure. Isn't Cashew Chicken a Chinese dish? There are a few of these noddle-broth bowls from different regions of China but I dont remember the names they go by.
It's an American Chinese restaurant dish lol
My wife is allergic to cashews so we can't eat at many Asian restaurants because they always have it. Even higher-end places (which are never as good as the hole-in-the-wall joints usually have it.
Most of the American-Chinese places I need to order whatever hot they have on the menu or I tend not to like it.
If they are specialized places I can dig it.
There was a Szechuan place in LA that I still dream about.
(I go Ramen but damn they are both good when done right!)
I’m a fan of noodles in general. In the twin cities though it’s pho. We have a huge population of folks from Southeast Asia. One of the main corridors in St. Paul is officially referred to as the “Little Mekong” and we have two giant Hmong market places, so pho it is.
There are a handful of ramen places that are ok. Our sushi scene is ok as well. We just don’t have a large Japanese population/influence here. That said, there was a Japanese noodle house in St. Paul that was absolutely killer. The proprietor was from Japan and made all her noodles from scratch daily. Lots of great mushroom broths as well. Unfortunately, she decided to retire and shut the place down about a year ago.
Looks like Hambuger Helper, I'm sure it tastes way better though
2005 - London
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1 2018 - Fenway 1&2 2022 - Hamilton, Toronto 2023 - Chicago 1&2 2024 - Las Vegas 1&2
Looks like Hambuger Helper, I'm sure it tastes way better though
It wasn’t hamburger helper, but it might as well have been. Baked ziti is garbage food.
If I never have baked ziti again it would be too soon. I mean, I don't hate it, but...every...single...party...in....philadelphia....has baked ziti, and 9 times out of 10 it's crap. The wife's fam makes some good baked ziti, but I just have no interest.
Looks like Hambuger Helper, I'm sure it tastes way better though
It wasn’t hamburger helper, but it might as well have been. Baked ziti is garbage food.
If I never have baked ziti again it would be too soon. I mean, I don't hate it, but...every...single...party...in....philadelphia....has baked ziti, and 9 times out of 10 it's crap. The wife's fam makes some good baked ziti, but I just have no interest.
I personally love the variety of this dish. I have had it done well a number of different ways. I bury the ricotta and top with the parm and mozzarella and have that shit bubbling. More about the cheese than the meat, for me.
Have had it lighter on cheese and be great, heavier on the beef and be great, and even with shit like sour cream (gah!) in there and have it be good.
The one, unforgivable, sin is to fuck up the pasta. My best guess as to how people do this is perhaps they cook the noodles to the time on the package (facepalm) before baking?
This looks good, though. The only time I consider baked ziti to be garbage food is when the person is lost on cooking the pasta.
Looks like Hambuger Helper, I'm sure it tastes way better though
It wasn’t hamburger helper, but it might as well have been. Baked ziti is garbage food.
If I never have baked ziti again it would be too soon. I mean, I don't hate it, but...every...single...party...in....philadelphia....has baked ziti, and 9 times out of 10 it's crap. The wife's fam makes some good baked ziti, but I just have no interest.
I personally love the variety of this dish. I have had it done well a number of different ways. I bury the ricotta and top with the parm and mozzarella and have that shit bubbling. More about the cheese than the meat, for me.
Have had it lighter on cheese and be great, heavier on the beef and be great, and even with shit like sour cream (gah!) in there and have it be good.
The one, unforgivable, sin is to fuck up the pasta. My best guess as to how people do this is perhaps they cook the noodles to the time on the package (facepalm) before baking?
This looks good, though. The only time I consider baked ziti to be garbage food is when the person is lost on cooking the pasta.
It was good, but it's still basically eating garbage. Same with lasagna and goulash. Good dishes but garbage. Great for getting back from a night out and needing a boozemop.
Looks like Hambuger Helper, I'm sure it tastes way better though
It wasn’t hamburger helper, but it might as well have been. Baked ziti is garbage food.
If I never have baked ziti again it would be too soon. I mean, I don't hate it, but...every...single...party...in....philadelphia....has baked ziti, and 9 times out of 10 it's crap. The wife's fam makes some good baked ziti, but I just have no interest.
I personally love the variety of this dish. I have had it done well a number of different ways. I bury the ricotta and top with the parm and mozzarella and have that shit bubbling. More about the cheese than the meat, for me.
Have had it lighter on cheese and be great, heavier on the beef and be great, and even with shit like sour cream (gah!) in there and have it be good.
The one, unforgivable, sin is to fuck up the pasta. My best guess as to how people do this is perhaps they cook the noodles to the time on the package (facepalm) before baking?
This looks good, though. The only time I consider baked ziti to be garbage food is when the person is lost on cooking the pasta.
It was good, but it's still basically eating garbage. Same with lasagna and goulash. Good dishes but garbage. Great for getting back from a night out and needing a boozemop.
Yeah, you have a good point, there.
Stumble in
Turn the light on *low*
Split a long hoagie roll down one side
Slather with butter
Scoop baked ziti from the fridge tray onto the hoagie
Push it down it down with the knife so that it is smashed into the hoagie, leaving a bit of bread on top
Slow cooked a pork butt with a few strips of bacon, Hawaiian salt, and minced garlic for 16 hours. Shredded it. Mixed up a tomatillo/avocado sauce, and plated it on white rice. The wife requested I eat some veggies so I threw some baby romaine on the side.
Hahaha. Tossed a few pieces of lettuce on and have veggies covered. Excellent?
The lettuce? Not really.
The hog and sauce? Very excellent!
Here's the recipe for the pork:
Get a nice 4-6lb pork butt roast with a nice layer of fat on the top of it. Take 6-8 strips of bacon lay them out covering the bottom of a Slow cooker (or crockpot if you call it that). Place the pork butt on top of the bed of bacon with the fat side up. Take a tablespoon or two of minced garlic and Hawaiian salt and rub it on top of the fat of the roast. Put the cover on and set the cooker on low. Cook on low for 16 hours or so. Take out and shredd with meat claws, or pull apart with fork. I will usually start the cooking around 10pm. Right before bed and let it go till 4-5pm the next afternoon.
Artichokes - a drizzle of olive oil and cracked black pepper.
But speaking of mayo vs butter - over the weekend some friends and I did a blind grilled cheese challenge. One friend claimed that making a grilled cheese with mayo on the bread is far superior than using butter. Another claimed that butter was the way to go. So she made us all one of each sandwich (cue the jokes) and the rest of us did the taste test and voting. Mayo won unanimously, 5-0.
Artichokes - a drizzle of olive oil and cracked black pepper.
But speaking of mayo vs butter - over the weekend some friends and I did a blind grilled cheese challenge. One friend claimed that making a grilled cheese with mayo on the bread is far superior than using butter. Another claimed that butter was the way to go. So she made us all one of each sandwich (cue the jokes) and the rest of us did the taste test and voting. Mayo won unanimously, 5-0.
I think that sounds....wrong. But, 5-0 in voting does lend some credibility to it.
Will have to try this at some point. The boys get grilled cheese a lot and I make a mean GC...but there is nothing fancy about it. Bread/Cheese(s)/Butter. Perhaps I will make 2 next time and one with/ one without and halve them and give each kid one to see what they think.
In general I am not a Mayo fan but there are certain things I like it with.
Comments
That said, there are also a ton of Vietnamese bakerys in the same area that have Bahn Mi and other goodies. So I'd assume that if you are getting legit Pho, there will be other good stuff around there, if not at the same place
My wife is allergic to cashews so we can't eat at many Asian restaurants because they always have it. Even higher-end places (which are never as good as the hole-in-the-wall joints usually have it.
There are a handful of ramen places that are ok. Our sushi scene is ok as well. We just don’t have a large Japanese population/influence here. That said, there was a Japanese noodle house in St. Paul that was absolutely killer. The proprietor was from Japan and made all her noodles from scratch daily. Lots of great mushroom broths as well. Unfortunately, she decided to retire and shut the place down about a year ago.
I’m full just looking at it.
Just some maters
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1
2018 - Fenway 1&2
2022 - Hamilton, Toronto
2023 - Chicago 1&2
2024 - Las Vegas 1&2
Slow cooked a pork butt with a few strips of bacon, Hawaiian salt, and minced garlic for 16 hours. Shredded it. Mixed up a tomatillo/avocado sauce, and plated it on white rice. The wife requested I eat some veggies so I threw some baby romaine on the side.
Excellent?
The hog and sauce? Very excellent!
Here's the recipe for the pork:
Get a nice 4-6lb pork butt roast with a nice layer of fat on the top of it.
Take 6-8 strips of bacon lay them out covering the bottom of a Slow cooker (or crockpot if you call it that). Place the pork butt on top of the bed of bacon with the fat side up. Take a tablespoon or two of minced garlic and Hawaiian salt and rub it on top of the fat of the roast. Put the cover on and set the cooker on low. Cook on low for 16 hours or so. Take out and shredd with meat claws, or pull apart with fork. I will usually start the cooking around 10pm. Right before bed and let it go till 4-5pm the next afternoon.
Mayo or melted butter?
Many times I just go plain and still love them.
What do you do?
That's how I ate them as a kid. Guess it just stuck.