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Yes, possibly, dibs, but we expect you to maintain your own high standards. I can see not liking scrapple – it’s an acquired taste, perhaps. But there’s a Platonic ideal of Hollandaise & it should always be aimed for. You, of all people!
Posted by: Arkady at February 4, 2010 10:44 AM
Coming from someone who uses wire hangers!!!!!
GASP! A Dry PACKAGED Hollandaise? My GOD man.
Hollandaise is an art. Using the proper heat… getting the right ratio of eggs to butter… using clarified butter… whisking to incorporate air. I’m getting hungry.
Thomas’s (100% Whole Wheat) English Muffin. Right. Now.
Fatal shark attack off of Florida east coast.
Yes, possibly, dibs, but we expect you to maintain your own high standards. I can see not liking scrapple – it’s an acquired taste, perhaps. But there’s a Platonic ideal of Hollandaise & it should always be aimed for. You, of all people!
Actually, there’s some spinach dip recipe that calls for a package of Knorr vegetable soup mix or something like that. I don’t recall it too well as I haven’t cooked in 20 years.
Better living through chemistry.
Any congee fans out there??????
I never had grits in my life until I moved to Bed Stuy. Peaches seem pretty good but make sure you order them “cheesy.”
“Knorr makes a very good packaged (dry) mix. ”
This from the man that likes truffle oil and caviar on his Eggs Benedict?
Shocking! ; )
Posted by: cobblehiller at February 4, 2010 10:37 AM
Some of my tricks, and most PLUSAs, could never tell the difference.