#warm melty grilled cheese flavors

[antisolanum]

why the fuck don't they make savory pop-tarts with like cheddar cheese and bacon bits, like cheez whiz in the same crust but instead of fruit it's savory. A biscuit and gravy one that's just white peppery equivalent to cheez whiz, throw it in the toaster, shelf stable. Why's everybody so fucking obsessed with sweets?

[loyalshipper]

'Cheeseburger' and 'Hamburger with cheese' are two different styles of burger.

My argument-

Cheeseburger: cheese slice is added to the patty when it is still on the grill and nearly done so the cheese gets melty and gets into all of the little grooves on the patty, and becomes significantly greasier. Also, if multiple patties, cheese slice is added to each patty.

Burger with cheese: added on while burger is being assembled after patties are done cooking so it doesn’t melt, just gets warm from the heat of the burger. Is able to be placed anywhere on the burger because it isn’t dependent on the placement of the patty. If having multiple patties, doesn’t usually include multiple cheese slices, or if it does, each slice can be put anywhere.

In both cases, the position of the cheese changes how each ingredient in the sandwich hits your taste buds and can change the flavor out come by one ingredient activating your taste buds before another and causes what I call The Color Theory Effect in your mouth where the activation of one prior to another causes the flavor to react differently, much like how the background or surrounding color variation can affect how our eyes perceive certain colors.

It can also change the temperature your mouth experiences from the burger of either the cold edges of the cheese added on with assembly or the hot grease of the pre-melted cheese.

Thank you for coming to my TED Talk.

[red-eagle-fire-protection]

Delicious Discoveries at Birrieria Los Gonzalez Lunch Truck in Los Angeles, CA

A Taste of Tradition on Wheels Los Angeles is home to some of the most vibrant food trucks in the country, offering an array of flavors that reflect the city’s diverse culinary scene. Among these hidden gems is Birrieria Los Gonzalez, a lunch truck that has earned a loyal following for its rich and savory birria dishes. If you’re searching for a true taste of Mexican tradition, this food truck is a must-visit. Whether you’re a local or just passing through, Birrieria Los Gonzalez offers an unforgettable dining experience that brings the flavors of Mexico’s Jalisco region to the streets of LA.

The Star of the Show: Birria at Its Best The main attraction at Birrieria Los Gonzalez is, of course, their birria—a slow-cooked stew made from tender, marinated beef or goat. The meat is simmered for hours in a blend of aromatic spices and dried chiles, resulting in a dish that is rich, flavorful, and incredibly comforting. Served with a side of warm tortillas, onions, cilantro, and a spicy consommé, each bite is a perfect balance of spice and savor. Dip your tacos into the consommé for an extra burst of flavor, and you’ll understand why this spot has become a local favorite.

Tacos, Mulitas, and More: Explore the Menu While birria tacos are the highlight, Birrieria Los Gonzalez’s menu offers a variety of delicious options to satisfy every craving:

Birria Tacos: Packed with tender meat and served on handmade tortillas, these tacos are a must-try. Add a sprinkle of onions and cilantro, and dip them into the rich consommé for an experience that’s both hearty and satisfying.

Quesabirria: For those who love cheesy goodness, the quesabirria combines melty cheese with succulent birria, all tucked into a crispy, golden tortilla. It’s the perfect blend of flavors and textures, making it a favorite among regulars.

Mulitas: A delicious alternative to tacos, mulitas feature two crispy tortillas filled with birria and melted cheese. They offer a unique twist on the classic taco, providing a satisfying crunch with every bite.

No matter what you choose, the focus on quality and flavor shines through in every dish. Each item on the menu is prepared with care, ensuring that every customer leaves with a smile.

A True Los Angeles Food Truck Experience Part of what makes Birrieria Los Gonzalez special is its sense of community. The food truck sets up in different neighborhoods around Los Angeles, attracting crowds of locals eager to enjoy a taste of authentic Mexican comfort food. The friendly atmosphere, combined with the smell of sizzling meat on the grill, creates a welcoming environment that feels like a gathering of friends and family. It’s more than just a place to eat—it’s a place to connect and share a love for great food.

Why Birrieria Los Gonzalez Stands Out In a city filled with food trucks, Birrieria Los Gonzalez has earned its reputation for excellence. Here’s why it stands out:

Authentic Flavors: The dedication to traditional recipes and slow-cooked methods results in flavors that transport you to Mexico with every bite.

Friendly Service: The staff is passionate about their food and always ready to offer recommendations, making every visit a pleasant experience.

Generous Portions: You get incredible value for your money, with generous portions that ensure you leave full and satisfied.

Plan Your Visit to Birrieria Los Gonzalez Ready to experience some of the best birria in Los Angeles? Follow Birrieria Los Gonzalez on social media to keep up with their location and hours. Since they often park near popular gathering spots, it’s easy to grab a delicious meal before heading to a local event or exploring the city. Arriving early is a great way to beat the lunch rush and enjoy your birria tacos while they’re hot and fresh.

Conclusion: Satisfy Your Cravings at Birrieria Los Gonzalez Birrieria Los Gonzalez is a must-visit for anyone looking to savor the rich, comforting flavors of birria in Los Angeles. With its tender, slow-cooked meat and vibrant, welcoming atmosphere, this food truck delivers an authentic dining experience that captures the essence of Mexican street food. Whether you’re a longtime fan of birria or trying it for the first time, Birrieria Los Gonzalez offers a meal that’s sure to leave a lasting impression. Don’t miss your chance to enjoy one of LA’s best-kept secrets on wheels.

[sillyplutonianfood]

PRESERVED LEMON AND TOMATO CHICKEN

Salty, floral preserved lemon pairs beautifully with the sweet-bright flavor of ripe cherry tomatoes. Tomato paste provides a long-cooked complexity to anchor the fresh sauce.

4 SERVINGS

4 skinless, boneless chicken breasts (about 1½ lb.)

Kosher salt, freshly ground pepper

2 Tbsp. extra-virgin olive oil, plus more

1 lb. cherry tomatoes (about 1¼ pints)

1 preserved lemon, seeds removed, finely chopped

4 garlic cloves, thinly sliced

2 Tbsp. double-concentrated tomato paste

¼ tsp. crushed red pepper flakes

4 sprigs oregano or 2 tsp. dried oregano

1 Tbsp. fresh lemon juice

Steamed couscous (for serving)

1. Pat chicken breasts dry with paper towels, then season on both sides with salt and pepper.

2. Heat 2 Tbsp. oil in a medium high-sided skillet over medium-high. Add breasts and cook until golden brown, about 5 minutes per side. Transfer to a plate (they won’t be cooked all the way through at this point).

3. Reduce heat to medium. Drizzle a little oil into same pan, add cherry tomatoes, and season with salt. Cook, tossing occasionally, until blistered, about 2 minutes. Add preserved lemon and garlic and cook, scraping up any browned bits stuck to bottom of pan and pressing down on tomatoes to help them burst, until combined and fragrant, about 2 minutes.

4. Add tomato paste and red pepper flakes. Cook, stirring often, until paste deepens in color, about 2 minutes. Stir in 1½ cups water and bring to a simmer. Cook until slightly thickened, about 5 minutes.

5. Add oregano and chicken breasts along with any juices from plate and cook, stirring occasionally to prevent sticking, until sauce is thickened and chicken is cooked through, 10–12 minutes. Remove from heat and stir in lemon juice. Serve saucy chicken with couscous.

GRILLED ARAYES WITH CREAMY CUCUMBER SALAD

These Middle Eastern meat-stuffed pitas get their earthy, warm-spiced flavor from a scoop of baharat, a blend typically comprised of cumin, allspice, and black pepper, with further additions depending on the blend (baharat means “spices” in Arabic, so the components change from mix to mix).

4–6 SERVINGS

2 lb. ground beef

2 shallots, finely chopped

5 garlic cloves, finely grated, divided

5½ tsp. baharat, divided

3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided

6 pitas with pockets, halved Extra-virgin olive oil (for drizzling)

Vegetable oil (for grill; optional)

3 Tbsp. plain whole-milk yogurt

1 Tbsp. fresh lemon juice

12 oz. Persian cucumbers (about 6), halved lengthwise, sliced crosswise 1" thick

⅓ cup coarsely chopped tender herbs (such as parsley, cilantro, dill, and/or chives)

1. Gently mix beef, shallots, 4 garlic cloves, 4½ tsp. baharat, and 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt in a medium bowl. Evenly stuff pita halves with meat mixture and place on a baking sheet. Drizzle lightly with olive oil and turn to coat.

2. If grilling, prepare a grill for medium-low heat; oil grate with vegetable oil. Arrange pitas on grate, cover, and grill, turning halfway through, until crisped and lightly charred in spots, about 5 minutes per side. Stand pitas upright, cut sides down and grill until beef mixture is cooked through, about 2 minutes.

If baking, place a rack in middle of oven; preheat to 425°. Bake pitas on baking sheet until crisped, 6–8 minutes per side. Stand pitas upright, cut sides down and bake until beef mixture is cooked through, about 2 minutes.

3. Stir yogurt, lemon juice, and remaining 1 garlic clove, 1 tsp. baharat seasoning, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl to combine. Add cucumbers and herbs and stir gently to coat.

4. Stack pitas on a platter and mound cucumber salad on the side to serve.

WEEKNIGHT HARISSA EGGPLANT PARM

Forget battering and frying individual eggplant slices. This recipe employs a layer of toasted breadcrumbs under a blanket of melty cheese for the same combination of crispy and oozy in every tender bite of eggplant. Harissa adds a robust and smoky heat to the extra-fast tomato sauce.

4 SERVINGS

5 Tbsp. plus ⅓ cup extra-virgin olive oil, divided

1 cup panko

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

1 lb. globe eggplant (about1 medium), cut into 1" pieces

1 medium onion, finely chopped

5 garlic cloves, thinly sliced

¼ cup harissa

¼ tsp. crushed red pepper flakes (optional)

1 28-oz. can crushed tomatoes

12 oz. fresh mozzarella, coarsely grated (about 1½ cups)

2 oz. Parmesan, finely grated (about 1 cup)

Parsley leaves with tender stems and basil leaves (for serving)

1. Place a rack in upper third of oven; heat broiler. Heat 3 Tbsp. oil in a large ovenproof skillet over medium-high. Add panko and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until panko is golden brown and crisp, about 3 minutes. Transfer to a small bowl.

2. Heat ¹⁄₃ cup oil in same skillet over medium. Add eggplant and cook, tossing occasionally, until lightly browned, about 5 minutes. Sprinkle in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until eggplant is well browned and tender, 5–7 minutes. Transfer to a medium bowl. 3. Heat remaining 2 Tbsp. oil in same skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add harissa and red pepper flakes (if using) and cook, stirring often, until slightly darkened in color, about 2 minutes. Add tomatoes and cook, stirring often, until sauce is slightly thickened, 5–7 minutes; season with salt.

4. Add eggplant back to pan and stir into sauce. Sprinkle panko evenly over and scatter mozzarella and Parmesan on top (cheese should completely cover panko).

5. Broil eggplant parm until cheese is melted and blistered, about 3 minutes. Remove from broiler and top with parsley and basil just before serving.

BASIL FRIED RICE

When basil abounds, this fried rice—bolstered with crispy fried onions for texture and a sharp bite—should be in your weeknight rotation.

4 SERVINGS

1 large bunch basil

4 large eggs

Kosher salt

2 Tbsp. vegetable oil

3 garlic cloves, finely grated

1 2" piece ginger, peeled, finely grated

1 Fresno or serrano chile, finely chopped

⅓ cup store-bought crispy fried onions or shallots, plus more for serving

3 cups chilled day-old cooked rice

3 Tbsp. soy sauce

2 Tbsp. toasted sesame oil

1. Remove enough basil leaves from bunch to make 2 cups and coarsely tear; set aside. Finely chop basil stems to measure 1 Tbsp; set aside. Set aside a few pretty leaves from remaining bunch for serving.

2. Beat eggs and a pinch of salt in a medium bowl. Stir in half of reserved 2 cups basil leaves; set aside.

3. Heat oil in a large nonstick skillet over medium-high. Add garlic, ginger, chile, ¹⁄₃ cup crispy fried onions, and reserved chopped basil stems. Cook, stirring often, until fragrant, about 1 minute. Add rice and cook, breaking up and tossing often, until lightly crisped, about 3 minutes. Add soy sauce and sesame oil; cook, tossing often, until combined, about 2 minutes.

4. Add reserved egg mixture to rice; cook, stirring constantly, until cooked through, about 2 minutes. Remove from heat and stir in remaining 1 cup basil leaves. Taste fried rice and season with salt if needed.

5. Divide fried rice among plates and top with reserved whole basil leaves and more crispy fried onions.

f0016-01

GARLIC-COCONUT SHRIMP AND GREEN BEANS

Every simple stir-fry needs a hero ingredient to make it shine. In this speedy recipe, it’s a crisp coconut-and-garlic topping you’ll want to eat by the spoonful.

4 SERVINGS

1 lb. large shrimp, peeled, deveined

1 tsp. ground turmeric

2 tsp. Diamond Crystal or

1 tsp. Morton kosher salt, divided

6 garlic cloves, thinly sliced

¼ cup extra-virgin olive oil

1 cup unsweetened coconut flakes

1 tsp. sugar

1 lb. green beans, trimmed, cut into thirds

¼ tsp. crushed red pepper flakes

2 Tbsp. unseasoned rice vinegar

½ small red onion, thinly sliced

1. Pat shrimp dry and place in a medium bowl. Sprinkle turmeric and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over; toss to coat. Set aside.

2. Cook garlic and oil in a large skillet over medium, stirring often but allowing oil to sizzle, until garlic is golden, about 4 minutes. Add coconut flakes; cook, stirring often, until golden, about 2 minutes. Drain in a sieve over a small bowl; reserve skillet. Let coconut-garlic mixture cool slightly, then transfer to a small bowl. Add sugar and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss to coat.

3. Heat garlic oil in reserved skillet over medium-high. Cook green beans, red pepper flakes, and reserved shrimp, stirring occasionally, until shrimp start to turn opaque, about 2 minutes. Add vinegar and 3 Tbsp. water; cook, stirring occasionally, until shrimp are cooked through and green beans are crisp-tender, about 2 minutes. Transfer to a large shallow bowl; toss in red onion and reserved coconut-garlic mixture.

f0018-01

[clubsmarties]

—

"They're very easy to win over. The only thing that would give you trouble is if you happen to cause me any sort of harm." The smile told her everything from how he was only kidding and how his sisters would like her. She'd pretty much secure being liked by Emma. "Hmm. I like that. It wouldn't be food or homework. Okay, if I win then you let me take you out dancing without knowing any other details."

He raised his hands in slight defense and laughed. "That's more than I can do so you're already better than I am. Do you make the grilled cheese really melty? You're conquering chicken noodle soup, see I was right about master chef."

"Right? Everyone passed her by and so I felt like if I did that I'd be an asshole. Final stop was going to be California. The Bay Area specifically. It's cold and I would be irritated with the heat. But somehow that translated to Texas." A small amused laugh escaped him at that. "Dont think it was all bad now." His smile couldn't be helped as he nodded. "That is the actual best. Watered down chocolate tastes like it has no flavor and it is so disappointing. I think I got really sad that first time. Then Stella at the diner had me control the machine. That's how come I'm in charge of the coffee machine."

He pushed his nose against hers and smirked as he pulled her bottom lip between his teeth and sucked on it. If it weren't for her mischievous smile he would have thought that this wasn't a good idea. He gave her a small little peck before he rearranged himself and moved over to sit in front of her. Cupping her face he kissed her again, this time letting one hand drop and roam down her sides.

The hoodie being a little big on her made it easy to land his hand underneath to touch her warm skin. As he let his hand explore he found the unexpected, the hoodie was covering a lot more than he realized. He let out an appreciative sound at the softness her skin provided the palm of his hand. It was times like this that he was grateful he didn't have a roommate. No one that could come in and interrupt their slow getting to know each other. Smirking against her lip at the way her body responded to him made him feel smug. He'd been told how this could go but words didn't give the feeling justice. The feeling of making someone else feel safe enough to let go and let them see the inner most vulnerable parts of themselves.

"Really? You are giving me the key to woo your sisters, I'm liking my chances," she was beaming with happiness. Though, the idea of meeting any family did frighten her. She kept that to herself for now. "Um, fair enough. If they're not embarrassing, then hm, I'll owe you something. Your choice."

"Don't feed my ego," she warned as a smile peeked through. "Three things, yep. I can kinda make grilled cheese, scrambled eggs, and chicken noodle soup. That last one is tough," she joked, though it had been a mission to learn. Though, now she made a mental note to check in with her dad, to see when they could visit. Or if he'd be away on some trip, maybe they could go then. Just to not scare Eli with the, meeting her parents conversation.

"Woah," she breathed out at the twist and turns that brought him here. "Sounds like I may need to be thanking this lady and her luggage." Or, more accurately, she should be thanking him for his kindness and willingness to help a stranger. That's what led him here, after all. "That is definitely some way to land in Texas. So, you've been at the diner for quite some time, wow. If not Texas, what was the final stop then?" Only curious to know where he would've ended up if he had made his connecting flight. "Us two with the pretty eyes, lucky us." Laurel laughter burst through her lips, shaking her head as he agreed with her. "With marshmallows? Now, that sounds good. Watered down sounds like a crime. Well, the moment there's a chill in the air, I'll be buying hot chocolate with the marshmallows." That piqued her curiosity, what kind of absurd questions were they asking his sisters? "You just want me to ask, and prove that you don't share, huh? I'll indulge you though. It'll be my first question to your sisters."

Laurel's heart was beating in complete anticipation as his fingertips grazed her lips. Meeting his green eyes was a rush of excitement, subconsciously leaning in to meet his lips. It was a bit of an odd angle, but she didn't mind it at all. It was a slow warmth spreading throughout her, her heart pounding in her chest as she leaned in just a bit more, trying to get a taste of his lips. Trying to learn everything that had not yet been asked between them. She had loved the two kisses they had share up until now, but this one was special. It was gentle and slow, nothing rushing or interrupting them. Frankly, she could've stayed here all evening. "I can confirm that I'm a fan of the slow make out." A breathy laugh followed his comment, nudging him gently with her nose. "Is there an option for all of the above, including that unspoken third option?" Because that option sounded really good right about now. "The order of the activities doesn't really matter either," she mumbled, and that might've been interpreted for shyness, if her mischievous smile was not betraying her.

[indiangrillsanleandro]

Exploring the Indian Grill Experience: A Culinary Journey at Curry Indian Grill

Indian cuisine, with its rich tapestry of flavors and aromas, offers an immersive experience that goes beyond mere eating; it is a celebration of vibrant spices and diverse cooking techniques. At Curry Indian Grill, located in the heart of San Leandro, this experience is taken to an extraordinary level. The restaurant's menu is a meticulously crafted mosaic of Indian grill dishes, each offering a unique glimpse into the culinary traditions of India.

Starters: Awakening the Palate

The journey at Curry Indian Grill begins with an enticing array of starters. The 'Vegetable Samosas', a beloved Indian snack, are perfectly crispy turnovers filled with a spicy mix of mashed potatoes and peas. Another must-try is the 'Paneer Tikka', where chunks of paneer, a fresh cottage cheese, are marinated in spices and grilled to perfection. These appetizers set the stage for the flavorful saga that is to follow, awakening the palate and preparing it for the rich flavors.

Main Courses: The Heart of Indian Cuisine

The centerpiece of the menu at Curry Indian Grill is its selection of main courses, featuring both vegetarian and non-vegetarian options. A standout dish is the 'Chicken Tikka Masala', a global ambassador of Indian food. Here, succulent pieces of chicken are bathed in a creamy, tomato-based sauce, rich with spices, offering a harmonious blend of flavors that are both comforting and exhilarating.

For those who lean towards plant-based diets, the 'Baingan Bharta' is a revelation. This dish is made from roasted eggplants, mashed and then cooked with onions, tomatoes, and a medley of spices, creating a smoky, savory dish that is deeply satisfying.

From the Tandoor: The Art of Grilling

The Tandoori dishes are a testament to the art of Indian grilling. The 'Tandoori Chicken', a quintessentially Indian dish, involves marinating chicken in a blend of yogurt and spices, then cooking it in a tandoor, a cylindrical clay oven. The result is incredibly juicy and tender meat with a slightly smoky flavor that is uniquely tantalizing.

Vegetarians can delight in the 'Tandoori Paneer', where the paneer is marinated in a special blend of spices and then grilled to achieve a golden crust with a soft, melty interior. It's served with a squeeze of lemon and a sprinkle of chaat masala, enhancing the natural flavors of the paneer.

Accompaniments: Enhancing Every Bite

No Indian meal is complete without a proper set of accompaniments. At Curry Indian Grill, the 'Garlic Naan' and 'Basmati Rice' are mainstays, acting as the perfect vehicles to enjoy the rich, saucy dishes. The garlic naan, soft and pillowy, is speckled with caramelized garlic bits, offering a crunchy contrast to its chewy texture.

Desserts: A Sweet Finale

To round off the meal, the 'Gulab Jamun', deep-fried milk solids soaked in sweet syrup, provides a decadent end to the dining experience. The warm, sweet balls are comforting, pairing wonderfully with a cup of 'Masala Chai', a spiced tea that complements the sweet treat.

Conclusion: A Melting Pot of Flavors

Curry Indian Grill in San Leandro is more than just a restaurant; it's a destination that offers a window into the diverse and rich culinary culture of India. Each dish tells a story of regional flavors and traditional techniques, inviting diners to partake in a feast that is both culturally enriching and immensely satisfying. Whether you are a connoisseur of Indian cuisine or a curious newcomer, the menu at Curry Indian Grill promises an unforgettable culinary journey.

[productdisplay]

Crafting Culinary Creations: Exploring Innovative Recipes with Your Sandwich Machine

The struggle is real: mornings are hectic, lunch breaks are short, and dinner needs to be quick and easy. But who says tasty meals have to be complicated? Enter the dynamic duo of the kitchen - the humble sandwich maker and the versatile cookware set.

The Speedy Sandwich Savior

The sandwich maker is a champion of quick and delicious meals. Whether you're a college student cramming for exams, a busy professional on the go, or a parent juggling a million tasks, this countertop appliance is your knight in shining armor.

Effortless Eats: In just minutes, you can transform simple ingredients like bread, cheese, and fillings into perfectly toasted and gooey delights. No need for preheating ovens or hovering over a pan – the sandwich maker takes care of it all.

Variety is the Spice of Life: Don't be fooled by the name - sandwich makers can do much more than flattened classics. Many models offer interchangeable plates for waffles, paninis, or even grill marks, letting you explore different textures and flavors.

Compact Convenience: Small and lightweight, the sandwich machine doesn't hog precious counter space. Plus, its non-stick surfaces make cleaning a breeze, another win for busy lives.

The Cookware Set: Your Culinary Canvas

While the sandwich maker is a master of speed, a good cookware set is your gateway to culinary exploration. A well-rounded set equips you to tackle a wider range of dishes, from breakfast scrambles to one-pot wonders.

The Right Tools for the Job: A typical cookware set includes a frying pan, a saucepan with a lid, and a stockpot. This basic trio allows you to saute, simmer, boil, and even steam, opening doors to countless recipes.

Heat Distribution Matters: Look for cookware made from materials that distribute heat evenly, preventing hot spots and ensuring consistent cooking results. Stainless steel and cast iron are popular choices, each with their benefits.

Versatility is Key: Many cookware sets come with additional pieces like a steamer basket or a casserole dish, further expanding your culinary repertoire.

Together, They Conquer the Kitchen

The beauty of this duo lies in their complementary nature. The sandwich maker tackles quick meals and snacks, while the cookware set empowers you to whip up more elaborate dishes. Here's how they work in perfect harmony:

Leftovers Reimagined: Leftover grilled chicken or roasted vegetables from dinner become the stars of a quick and satisfying sandwich the next day.

Soup and Sandwich Combos: Whip up a creamy tomato soup in your saucepan, pair it with a melty grilled cheese from your sandwich maker, and you have a soul-warming lunch ready in no time.

Breakfast Champions: While you're making fluffy scrambled eggs in your pan, the sandwich maker can be toasting bagels or English muffins for the perfect breakfast duo.

The Final Bite

The sandwich maker and cookware set are more than just kitchen appliances - they're your allies in the fight against culinary boredom and time constraints. With their combined power, you can create delicious meals, no matter how busy your schedule is. So, invest in this dynamic duo and watch your kitchen transform into a haven of quick, easy, and delicious possibilities.

Explore our collections: @ https://productdisplay.in/collection-category/kitchen-appliances/sandwich-toaster/

[guyfierai]

Rockin' Ode to Brian's Cheese Steak Hoagie

Whoa, hold onto your hats! 🎩 I've got a tasty tune for you all about Brian's cheese steak hoagie on a nice toasted hero roll! 🎸🥖 This sandwich is like the ultimate rockstar, with its well seasoned meat, aromatic flavors, and perfectly balanced toppings! 🤘🍖🧀 (Verse 1) I woke up this morning, craving something great, Heard 'bout Brian's cheese steak hoagie, couldn't wait, Toasted hero roll, crispy and warm, I knew this sandwich would do no harm! (Chorus) Brian's cheese steak hoagie, gonna blow your mind, With every bite, a flavor explosion you'll find, Well seasoned meat, so tender and juicy, The toppings, just right, never too much, never too choosy! (Verse 2) The cheese, melty and gooey, oh so divine, It's like a symphony, the perfect cheese and meat combine, Onions and peppers, sautéed to perfection, This hoagie is the ultimate flavor injection! (Bridge) I can't resist the aroma, it's driving me wild, Brian's cheese steak hoagie, the sandwich of a child, The crunch of the roll, the sizzle on the grill, Every bite, a thrill, oh what a thrill! (Chorus) Brian's cheese steak hoagie, gonna blow your mind, With every bite, a flavor explosion you'll find, Well seasoned meat, so tender and juicy, The toppings, just right, never too much, never too choosy! (Outro) So grab a bite of this sandwich delight, Brian's cheese steak hoagie, it'll take you to new heights, Toasted hero roll, packed with flavor galore, You won't be able to resist coming back for more! 🤘😋🎵 🎸🥖🍖🧀🎵 Rock on, flavor fanatics! 🤘😎 #SongAboutHoagie

[mitchamsocialuser]

An Inside Look at Mitcham Social: The Heart of Community Dining

Mitcham Social Eat and Drink is more than just a local restaurant — it’s a gathering place for the community. From its warm and inviting atmosphere to its delicious and diverse menu, Mitcham Social has become the heart of community dining in the area. In this article, we’ll take an inside look at what makes Mitcham Social so special and how it has become a beloved spot for locals and visitors alike.

First and foremost, the atmosphere at Mitcham Social is what sets it apart from other restaurants. From the moment you step through the door, you’re greeted with warm and welcoming energy. The decor is cozy and inviting, with warm lighting, exposed brick walls, and plenty of plants and greenery throughout the space. The staff is friendly and attentive, making sure that every guest feels right at home. Whether you’re looking for a quick bite to eat or a leisurely meal with friends and family, the atmosphere at Mitcham Social is perfect for any occasion.

But it’s not just the atmosphere that makes Mitcham Social special — it’s the food. The menu at Mitcham Social is diverse and innovative, with something for everyone. Whether you’re in the mood for classic comfort food or something a little more adventurous, you’re sure to find it on the menu. From brunch dishes like eggs benedict and smashed avocado toast to dinner options like grilled salmon and braised beef cheeks, the menu is full of delicious options that will satisfy even the most discerning palate.

One of the most popular dishes at Mitcham Social is their Trio of Sticky Fried Pork Bao. These delicious little buns are stuffed with juicy pork and a sweet and sticky sauce that’s both savory and satisfying. They’re the perfect appetizer to share with friends or to enjoy as a light meal on their own. And if you’re a pizza lover, you won’t want to miss the Pancetta & Potato Wood Fired Pizza, which is a delicious combination of crispy pancetta, tender potatoes, and melty mozzarella cheese.

But what really sets Mitcham Social apart is their commitment to community. The restaurant hosts regular events and gatherings, from live music performances to trivia nights and more. It’s a place where locals can come together to connect, relax, and enjoy good food and good company. And beyond just hosting events, Mitcham Social also works to give back to the community. They regularly donate a portion of their profits to local charities and organizations, and they’re always looking for ways to support the community and give back.

In addition to their commitment to community, Mitcham Social is also dedicated to sustainability. They strive to source their ingredients locally and ethically whenever possible, and they work to reduce waste and minimize their environmental impact. This commitment to sustainability not only benefits the environment but also ensures that the food at Mitcham Social is fresh, flavorful, and of the highest quality.

Overall, Mitcham Social Eat and Drink is more than just a restaurant — it’s a community hub that’s dedicated to good food, good company, and giving back. From its warm and inviting atmosphere to its diverse and innovative menu, Mitcham Social has become a beloved spot for locals and visitors alike. So if you’re looking for a place to connect with the community, enjoy delicious food, and have a great time, Mitcham Social is the place to be.

[ritacaroline]

A New Series

by Ritacaroline

Quips n Blips To Ponder

Episode 2

Sinners Snack Bar Menu

(Brought to you by our sponsors at 1 800 Dial n Confess)

We know you can really work up an appetite with all that sinning you've been doing. It's damn exerting ! So c'mon try a couple of our popular menu items. No cash needed. They're on the house. The Holy House.

Why not start off with :

Sinners Soup and Salad

New flavor of soup everyday. For you sinners who like to eat on the lighter side. But please don't slurp your soup. You've done enough sinning already.

Derelict Donut Plate

We know sinners exist in all types. This is for you people with a sweet tooth. Our selections include jelly filled, custard filled, plain sugar dusted. So you can get shmutz all over yourself and feel dirty. But don't be a pig. Limit of 3. Because you have indulged your urges enough already. Enuf already !! And hey, wipe that crème off of your mug. And the powder, too. Why incriminate yourself.

Seven Deadly Sin Sausage and Peppers Hero Sandwich

Italian delicacy of spicy grilled sausage and spicy peppers on crisp Italian bread. Because we know how you like it hot. The devil's favorite.

Wiener Fetish Hot Dog Plate

Are you one of those girls ( or guys) who can't resist licking and caressing those hot dog shaped body parts ? If you are, why not try this plate without sinning ? You can wrap your tongue around it and lick away, and kiss it all you want. Go ahead, knock yourself out. You can even get away with biting hard on it. Real hard. Something you really can't get away with in real life. Mostly because we as a species are usually squeamish about "that" much blood. But w this plate there will be no guilt or consequences. And no sticky messy man juice to deal with, ( for those of you who don't care for swallowing. )

Dirty Slut Picture-Observer Turkey Pot Pie.

(This is for you, Cathy. ) Lots of crisp fresh vegetables, turkey and nice warm gravy. For you people who like to ogle smut - but still claim your innocence. (We're sick of your lies : as in, Just took a peek. Suuure you did.) I didn't do anything wrong, blah, blah, blah. We see you, girl. You can't fool us. You've been way naughty.

Thieves and Mobs Eggplant Parmigiana

Especially created by our talented chef. A vegetarian plate w lots of melty hot cheese on top. You all need to spend more time on delicious delights. And less time stealing ( a yummy tub of Cherry Garcia. Yep. We saw you. And fucking hell ! From a dude who works his cute tush off all week. You people suck. Go confess. ) And spend less time whacking people. Sending them to sleep w the fishes. Control yourselves. Bullying is a no no. Put those Uzies down. [ UZI is a family of Israeli open-bolt, blowback-operated submachine guns and machine pistols first designed by Major Uziel "Uzi" Gal in the late 1940s]

Adulterers Apple Fritters

Yeah, We know. You all like a little yummy action on the side. Don't be shy, we know. The hottest love is forbidden love. So why not indulge your depravity with these forbidden apples, fried up with sugar and dough into an awesome forbidden treat. Come on, we know what you like. ( we see you Cathy. ) Hey - keep it in your pants, people.

Hini Biters Candy Coated Peaches

? Are you one of those girls ( or men) who, when you see a nice manly firm tush, you feel the urge to take a few juicy bites into it ? As if it were a peach ? Because it kinda looks like one anyway ? ( we see you, Cathy. ) Eight sharp bites in particular, that'll do. And then you must comfort that poor screaming man, with some tender licks and tongue massages to the bite sites. So he calms the hell down. And shuts the hell up. Suck it up buttercup.

Top Riders Steak Bites

Are you one of those girls (or guys) who likes to be on top, straddling those beautiful hips he has, while your man is moaning and his eyes are tearing and floating backwards into his head while he is trembling uncontrollably ? But you just keep squeezing and squeezing relentlessly ? ( we see you Cathy. ) Well, again people, keep it in your pants. Well, the Lord sees you. And you need to cut it out. Instead of all that squeezing and moaning and thrusting, instead, just pull out the A1 sauce. With these awesome steak bites. And be sin free. But don't over do it. Or soon you'll be calling 1 800 dial-weight-watchers, due to all that animal fat ( cholesterol. The devils revenge. )

Egotist and Exobitionist Eggs - Deviled Style

This is for you boys who enjoy admiring your own form, taking photos and sharing those said photos. In an attempt to impress cheap sluts you meet at bars. Or dumb chicks you meet on the internet. As though you're doing others a favor ? Where do you get the ego to think that yours is any different than every other pathetic losers' in the universe ? Get a hold of yourself. And we don't mean a hold of your weiner. ( see meme below ) But try this dish and be sin free. And boys - get over yourselves. ( We see you J. ) Please place said photos in the metal lockbox labeled Fr. Larry. He likes looking at this kind of thing.

Over n out.

And please, you dirty sluts : stop being so easy with these nasty men. Save something for later, we don't just give it all away. Wtf is wrong w you ? You may get just what you deserve. For example see what your sister below encountered during a weekend at Barbies vacation house. This could be you. Bring extra tissues.

Where is it ? Wait ....am I on Candid Camera ? Ken ? Ken ?

[burgerpunk]

Johnny Rockets - Minneapolis, MN - Mall of America

I am sitting here with a warm buzz caused by equal parts of an alcoholic beverage whose recipe I shamelessly ripped from a gaming bar & grill in Wichita, KS, copious amounts of snuggling with friends I met up with here at a wedding here in MN, and a shower. The aforementioned wedding preceded the newly wed bride dragging us all over Minneapolis including to the Mall of America where we of course hit the food court to gas up before m̶̩͈͊ơ̷̈́ͅr̷̳̒̒e̵̟̼͐ ̷̢̤͂͝s̵̡̙̈ḩ̴̱̅̇õ̸̟͔p̸̗̣̈p̵̩̠̿̈î̶͚̌n̴̰͓̽g̶̼̒ͅ.

I'm not a big fan of big preambles in recipes or food reviews, but alas, this is not necessarily a review in the traditional sense, it is the semi-coherent articulation of a 20-something autistic man who just wants a good burger every now and again, and should be read as such. That aside, to put it succinctly, I am known for having complex Opinions(tm) on burgers.

That said, again, I don't like big preambles so with that hopefully minimalistic contextualizing preamble out of the way: Johnny Rockets has, hands down, the best bacon and cheddar sandwich I've ever had, which allegedly had beef in it.

Originally I went on an increasingly inane and unhinged tirade about my distaste for mayonnaise, my desire to refer whichever fast food executive decided it should replace ketchup as a default condiment for burgers to several therapists, and ultimately comparing the burger-consumption-ruining experience of finding mayo on a burger and having to get rid of the vegetables to be rid of the mayo to the dreadful realization of how fucked up my family dynamic is that I found myself glad that the only person in my nuclear family to show up to my grandmother's funeral days before the wedding was my father (her son-in-law).

To dilute that frustration into a more digestible nugget of information: I hate mayo for reasons far beyond its taste because if I ever forget my learned survival instinct of saying "no mayo" even when there is no indication there will be mayo, I end up having to get rid of vegetables that lend flavor, aroma, and much-needed texture to the burger, I end up with a burger that reduces to a meaty slurry after a few chews. The menu at Johnny Rockets had several other burgers list mayo as an ingredient, but not for the Bacon Cheddar. The BC, despite this, came with mayo. I could ramble on about how much of this was my fault or the restaurant's, or how much this fucks up the experience of eating the burger, but I already partly rewrote this post after doing just that so instead I'll leave it at that and continue evaluating what I ended up eating for what it was.

So, with my sanity somewhat grounded by that much needed abridging of mayo-related grievances, was there anything to be salvaged from this experience? Yes, actually. The bacon and cheddar were of excellent quality. The bacon was chewy and salty and the cheddar mild, melty, and complimenting the texture and taste of the bacon quite well. Unfortunately, this palette of pork and cheese was so delectable and overwhelming that it was the palette of the burger. The beef, at best, lent a texture in the initial bite that was effectively lost after chewing for a second thanks to the absence of vegetables that were removed in the process of scraping out the mayo.

It was at this point that I really relied on the fries and shake to salvage this experience, which they did. The fries were nice and crispy, not over-salted, and the milkshake... Well, milkshakes are pretty hard to mess up, aren't they? Congratulating this restaurant on creating a milkshake that kept this escapade from being a violently disappointing upset to my day is sort of like congratulating someone on driving to work without causing a traffic accident. It's expected, it's hard to mess up, and yet it happens often enough to be a common concern.

That said, in the last few bites of the burger I finally found one that allowed the taste of the beef into the palette. Finally, I was able to gauge the quality of the beef itself.

It was alright. The distinct tang of frozen beef was absent so I presume the patty was made from fresh beef, albeit maybe not one of particularly high quality.

All in all the Bacon Cheddar burger at Johnny Rockets is the best cheddar and bacon sandwich I've had, but as a burger it is so consummately mid because there is just nothing else really of note to it.

That said, I do plan on hitting up a burger joint on my way out of MN/on my way back into my current base of operations that has recently struck a significant chord with me, so I will probably make a similar post to this around that time.

Just remember, I'm not a food critic, I'm just a guy who considers mayonnaise a violation of the Geneva Conventions and really fucking loves a good burger, which in my next post you will come to understand as a low-key curse to my existence. Either way, I hope you enjoyed tagging along with this journey equal parts asinine and spiritual as much as I enjoyed writing it.

Next time I'll be sure to grab pictures since this was VERY impromptu by comparison to future plans. Just think of the lack of pictures to break up the monotony of text as an avant-garde analogy for the absence of vegetables to break up the monotony of the meat and cheese texture. I'm also contemplating making a tier list of 48 different root beers I got after blacking out at Minnesota's allegedly largest candy store which, much to the greek tragedy of my disappointment, did not have big Toblerones, so maybe look forward to that too.

Catch you next time, --BurgerPunk

[sunfoxfic]

first, smh Sunny, happy BIthday bisexuals! which i second! also, i am very 😮 about your grilled cheese habits. (i am also very 😮 about how many :o :O :0 😮😲😯😧😦🫢😨😱🙀🙊 (sorry screen readers!) emojis there are! yet none of them convey my /exact/ feelings; i kinda want 😮 plus 😒. which you will probably use your fancy phone to make. but perhaps your "fancy" phone will mangle all my perfectly chosen emojis into unrecognizable blobs! 😧) NA 💜💜 (do i even need to sign off at this point)

I knew who it was from the preview of this that I got in my notifications, which only covered the "first, smh Sunny, happy BIthday bisexuals!" so that's something.

As for my grilled cheese habits, it's necessary that I must preface this with a story. After dropping me off at college, she went back home and started texting me (because what else is an empty nester to do?). She told me the second day that she was alone that she made fried fish two nights in a row because she knows that I don't like fish so she couldn't have done that with me there. I told her to watch out because it might go the way of the grilled cheese.

You see, my dear NA, that we made so much grilled cheese at one point in our lives that we did not like it anymore. When I said that the fish might go the way of the grilled cheese, I meant that if she eats it too much, she won't like it.

(I like a good grilled cheese every once in a while now, but not too often.)

I am a grilled cheese expert. A grilled cheese connoisseur, even. I know that the perfect amount of cheese on a grilled cheese is 3 slices. I know that some people use mayonnaise on the outside of the bread but I personally found that it made it less crispy, and that regular non-stick cooking spray is the way to go, or even butter if you really want to deal with that. I know that you can add sauces to the inside of the sandwich - my mother was a fan of Thousand Island dressing - but it will mess with the way that the cheese melts into the bread, and the texture, though not necessarily the flavor, is better if you don't add any sauces. I know that ketchup is never to go on grilled cheese.

When you cook a grilled cheese, patience is key. Leave the heat extremely low at first; in general, you can't go too low, but it's extremely easy to go too hot. The goal of the first step is to melt the cheese. That's it; do not worry about the bread. The bread is irrelevant and you will do well to remember this. Once the cheese is at a nice and melty temperature, then you turn the heat up and you worry about crisping the bread. I usually go to medium heat because I really don't like burnt bread, but at this point you can technically turn the heat up as high as you'd like and make sure to flip the sandwich/take the sandwich off the heat before it gets burned.

If you do this, it will be the perfect temperature to eat when you get off. Though there may also be a few seconds of cooling time as you cut it in half and add your White Cheddar Baked Cheetos to the plate. If you cook it this way, it will be warm enough throughout, rather than just superficially hot, that the cooling time will not ruin the experience.

Anyway. Booty shorts that say "ask me about grilled cheese."

[overthefirecooking]

Easy Campfire Cooking Recipes to Ignite Your Taste Buds

If you’re the slightest bit like many people, when you hear the phrase campfire cooking, the first thing you’ll think of is “roughing it” and “living off the land” like the old days. Well, while eating wild berries, fishing for trout with a knife, and eating certain bugs was a true survival method that worked and kept many people alive and fed, we are leaps and bound away from those ancient campfire meals. We’re even beyond the can of baked beans and hot dogs and marshmallows on sticks! As hard as it may be to believe about campfire cooking, you can now eat like royalty cooking with fire from your own backyard! 

The best part about eating like royalty is that it doesn’t require much prep and the meals are easy to make. Depending on what you’re making, some of these meals are packed with way more flavor than cooking traditionally on the stove. If you’re ready to wow guests with different foods cooked over a fire, take a look at these easy-to-make campfire cooking recipes. 

Flaming Tequila Pig Shots 

If you thought pigs in a blanket were good eating, you haven’t experienced the flavor punch of flaming tequila pig shots! For this recipe, you’re taking pre-cooked sausage (kielbasa or andouille), wrapping it in thick-cut bacon, adding cream cheese to the top, and then incorporating the flambé technique with your tequila of choice (flambé is completely optional but makes a pretty cool effect when serving!  

Tip: When wrapping the bacon around the sausage, you can use a toothpick to hold the bacon so it doesn’t come apart when cooking. Once you have your pig shots all prepared, you can throw them on the grill and cook until the bacon is fully cooked 

Here’s the full recipe for Flaming Tequila Pig Shots. 

Peanut Butter and Jelly Sticky Ribs 

Who would’ve thought that peanut butter and jelly could go in anything other than bread! Well, now’s the time to brace yourself because this American classic is going rogue; and by a rogue, we mean ribs! 

For this meal, you’re going to be using baby back ribs. You’ll want to pull the membrane from the back and then slice each rib and thoroughly season them with your favorite barbecue seasoning. Once you have your meat seasoned, you can then get started on your PB&J sauce (peanut butter, jelly, black garlic sauce, Thai chili sauce, ketchup, and soy sauce). You’ll mix the ingredients, and cook in a skillet or pot over the fire until warm and thickened. From there, you’ll go through the process of smoking the ribs, and then frying them. Once the ribs are fully cooked, toss in your PB&J sauce and serve! 

Here’s the full recipe for Peanut Butter and Jelly Sticky Ribs. 

Smoked Nashville Hot Chicken Queso 

Nashville hot chicken is already a flavorful signature meal, but when you combine the spicy red chicken with melty cheeses, topped with jalapenos and pickles, your tongue is in for a real treat! To get started with this recipe, you’ll want to make a brine of pickle juice and hot sauce for the chicken thighs to soak in for a few hours. After the chicken has marinated, season the boneless chicken thighs with a Nashville hot chicken seasoning blend of your choice. 

Before you smoke your chicken, you want to also get a fire-safe skillet and combine Velveeta and cream cheese, and then add Monterey Jack and sharp cheddar to build layers of flavor. Put your chicken and skillet of cheese in the smoker. After 30 minutes, give the queso a quick stir to make sure it’s all melting evenly. Once the chicken is done, shred it and add it to the queso, and mix. Once thoroughly mixed, you can then add the pickles and jalapenos to the top. 

Here’s the full recipe for Smoked Nashville Hot Chicken Queso. 

Let Your Next Meal Be a Campfire Cooking Recipe 

If you find yourself getting tired of eating the same meals and preparing them the same way, then it’s about time you start incorporating some flames into your meals. The recipes listed above can be prepared on the stove or in the oven but they’re so much better when cooked over fire. 

With a few simple ingredients, a smoker, and sometimes a pot or skillet, you can take some of the most basic meals and prepare them to five-star restaurant standards! The recipes listed above are just the tip of the iceberg when it comes to easy meals you can begin

[abiteofnat]

If you’re reading this, I’m coming back to Chicago, beetch

The non-existent rumors are true. After a brief 10-month exit from the city to soak up the fresh air and social distance-friendly suburbs, I am now returning to Chicago as a single, slightly more anxious version of myself. While I’m still trying to kick some of the anxiety and OCD that COVID-19 pushed from “lifelong tagalongs” to “all-controlling demons”, I feel 97% ready to be back where I feel most myself, and cannot wait to welcome that change. While that 3% still makes me a little uncomfy and hesitant, I’m a believer in pushing your boundaries to allow yourself to grow, and also, I am really sick of suburbs food. 

Ha! I joke. I wouldn’t move downtown simply for access to more diverse & higher quality food... or would I? All I know is while there are plenty of gems in the North Shore, I’ve eaten take out from all of them ten times over, and I did not foster my dislike of cooking out of nowhere. My parents do not enjoy cooking, my sister pretends to enjoy cooking, and I will cook if it is 5 ingredients or less. My latest speciality is a toasted bagel with butter, hummus, and EBTB seasoning. Voila. So when it comes to dinner, we are living off of a carousel of suburban favorites, and are losing steam as we are still not comfortable with dining inside (or dining inside in the city, where the fun food is). 

All of this to say, it’s exciting to imagine what life is going to be like in a few short weeks. While I’m still extra precautionary, I can’t wait to have my own space downtown, where I can enjoy coffee on my little balcony (!!!) and dream of the days friends can come squeeze into my studio safely while I lay out an entire table of sharable spreads and snacks from Ema (Charred Eggplant Spread is the best one, don’t fight me). 

So you may ask, how did you come to this decision to move to the heart of downtown out of seemingly nowhere, you hermit? 

It starts with my mom and I having a brief, simultaneous breakdown and coming to the conclusion that we would both feel comfortable doing a staycation downtown, as long as we wore masks, sanitized always, and braved the cold to eat outside. This was big for me! As a person with real OCD, not cute TV show “I have to keep my pens straight” OCD, this would be the most exposure I’d had to a lot of uncontrollable variables since the pandemic started. If you’re thinking, “you get to spend a weekend downtown in a hotel with your mom, shut up”, know that I hear you. I am unbelievably grateful that I’ve gotten this time with my parents, and that we can do a staycation. However, having anxiety comes at a cost, and that cost is blowing everything way the fuck out of proportion instead of being able to rationalize it sometimes. Let’s! Normalize! Having! This! Discussion!

So, we went downtown in early March for a two-night stay, and oh my goodness. The realization that we got to be in a different space, and do different things, and eat different food for a weekend made it feel like a legit vacation, and not like we drove 30 minutes to get there. The view from our room was of Michigan Ave, and hearing the traffic and seeing the people out and about instantly made me feel a sense of peace I wasn’t expecting. I’ve lived downtown for 6 years, but it always shocks me how much the city feels like an extension of me once I’m in it after being away. My mom and I went out for a walk (gentle yet forceful reminder to please wear a mask), then decided to grab dinner while we were out. The plan was to bring it back to the room, but there was a warm spell, and there just happened to be a table for two at Topolobampo on Clark, and suddenly we were sitting on the patio under the lights eating masa quesadillas dipped in a spicy salsa verde. It just happened!!! 

Before getting downtown, I was tentatively looking at apartments for the spring. I was looking at Lincoln Park, Old Town, maybe Lakeview, and came across a listing in the Gold Cost that caught my eye. That one was swiped out from under me within days, but I couldn’t stop thinking about the area. Then I discovered another unit that was available, and couldn’t shake it from my mind. Over mushroom tacos I discussed it with my mom, and we decided to go see it. Totally not what I had been planning for in terms of location, but why not? 

Once we polished off breakfast the next morning (Eggs Benedict with fried eggs, extra hollandaise) we headed out to see the place. Let me say I have never seen my mom fall in love with a single apartment I’ve lived in, and she was ALL. FOR. IT. Unreal reaction on her part. Once I saw the west-facing views and the incredible natural lighting, I was 100% in as well.

We spent the rest of the weekend wandering the downtown area, enjoying another dinner outside at The Gwen and my mom’s first visit to the Starbucks Reserve Roastery, which was 95% more empty than I’ve ever seen it given we went in a pandemic at 8:30PM. Shit on Starbucks all you want, but that Roastery is an incredible use of space (in non-pandemic times) and the coffee & Princi pastries are really, really good. 

When we got back home feeling refreshed and like we had actually gone on a vacation, I jumped into apartment shark mode real fast and signed as many documents as the very kind realtor could send over. One week later, whabaam, I was a Gold Coast girl. Ahem, *lady*. What better way to celebrate than going to Somerset and having the Rapini & Roasted Garlic Flatbread and Wild Mushroom Risotto? No clue. As I sat outside, yet again with my mom, I felt a wave of excitement come over me and realized, this is it. This is the sign and feeling I’ve been waiting for, telling me it’s time to move back to the city and start over. The creamy, herbacious risotto also helped solidify that. 

SO. After all of that, the news is I’m moving, and you’re probably wondering why I shared all of this on a blog about food. I meant for this post to be about everywhere I ate during my staycation, but realized quickly we ate at some very basic places - DELICIOUS, but still basic. Oops. Below are all the dishes I had and a rundown of the flavors, textures, etc., however don’t expect to find any new, revolutionary restaurants. Sorry! 

1. Topolobampo 

This Rick Bayless restaurant has been around forever, and unfortunately, you can tell by the interior. We’ve eaten here as a family a couple of times before, but never had a noteworthy experience. I can confirm that in a pinch, the patio covered in fun lights & mini piñatas, and the sharable, filling bites will do just fine. This was my first time going to a Mexican restaurant as a non-alcohol drinker, and instead of my typical mezcal margarita, I opted for a Fresh Limeaide which was refreshing and flavorful. We split the Guacamole and Chips, which if you’ve ever stopped at the Frontera in O’Hare, you know is good as fuck. It’s smooth, creamy, tangy, and topped with chopped onions and cilantro for a little crunch. It’s not the most life-changing, but it is consistently satisfying. Next, we got the Mushroom Tacos and Masa Quesadillas. The Masa Quesadillas were a fun surprise, as instead of a tortilla, the masa is what makes up the outside. They are almost like empanadas and stuffed with gooey, melty cheese, and come with a spicy salsa verde on the side. I would come back for these alone - they’re rich yet light, warm, and comforting, all the things you would want when dining outside when it’s still a little chilly. The Mushroom Tacos were quite frankly unreal, because whatever they seasoned the mushroom slices with and grilled them on made them taste unlike any mushroom I’ve had before. There was definitely some meat crossover on the grill, so don’t order those if you’re vegan, or ask them to prepare the mushroom separately. I however was LOSING MY MIND. Over mushrooms. The joys of being vegetarian! 

2. The Gwen

On a happening Saturday night in Chicago, Upstairs at The Gwen is sure to be a packed scene. Located in River North, this hotel bar/restaurant offers a somehow cozy rooftop filled with loungey couches, fire pits, and ambient lighting, even though you’re surrounded by apartments and skyscrapers and there is nothing “cozy” about River North. Every table was filled, yet since you’re outside and it’s fairy spread apart, it still felt safe. I got my new classic, a Lemonade, and we got the Burrata to start. With sourdough, roasted beets, squash, pomegranate, pistachio, & arugula, this plate was nothing short of mouth-watering. It has textures! It has flavors! It has pomegranate seeds, the TikTok must have of the moment! The bread was 10/10, the burrata was 8/10, and all of the toppings made for a very find bite of salad on their own. For my main I got the Lobster Fettucine, a beautiful bowl of “charcoal fettuccine with saffron-tomato sauce, lobster, calabrian chili butter, and basil-brioche crumbs” as listed on their website. Take any of those ingredients and it’s going to be delicious, but all of them TOGETHER? INCREDIBLE. The chunks of lobster were huge, absolutely making the dish worth its price tag, and the sauce was flavorful, unique, and unlike any sauce I’ve tasted in the last few years. It’s typical to do a squid ink pasta with seafood and tomato sauce, but the saffron added a new element I very much appreciated. 

3. The Starbucks Roastery 

I KNOW. THIS IS A TOURIST DESTINATION. All I am saying is if there’s no line, go get an iced latte with two packets of sugar in the raw. That’s all. It’s really good after something like, I don’t know, Lobster Fettucine. 

4. The Penninsula 

You cannot go wrong with hitting up The Penninsula for breakfast or brunch, especially if you are staying there and have the option to do room service. Typically we would go to Pierrot Gourmet, the cafe in the ground floor of The Penninsula, however it has been closed temporarily. If there’s one thing to order with your breakfast, it’s the smashed fingerling potatoes. Delish. 

5. Somerset 

Somerset is becoming a quick go-to of mine for an impromptu dinner downtown, given it’s in the heart of Gold Coast and is cute if you’re sitting indoors or outdoors. The food is nothing too innovative, but it is done well, which is the most important part with “cuter” restaurants that may focus on the Instagram appeal over the food sometimes. Each time I’ve gone I’ve gotten the seasonal flatbread and a pasta or risotto, usually something with mushrooms, and it’s always been plate-licking good. To drink, I got -you guessed it- a Lemonade! For dinner I went with the Wild Mushroom Risotto which was everything you could hope for in a risotto, topped with olive oil, herbs, and local parmesan. We split the Rapini & Roasted Garlic Flatbread which was as it sounds, flatbread covered in rapini, garlic, and ricotta, which added a nice crunch and had enough rapini to feel like it was replacing a boring vegetable side dish or salad. The patio vibes were wonderful, the judgemental girls in the greenhouses looked like they were having a good time, and our waiter couldn’t have been sweeter. I will be going back to try the Fontina Arancini, which I just noticed on the menu. FRICK. 

So there you have it, a very long-winded explanation of the last few weeks of my life and where you can find me on a staycation in Chicago. Hopefully once I move back to the city I’ll have endless new spots to try and won’t be basic anymore! 

Until next time, Happy Eating!

-Natalie 

[outoftownagain]

The best restaurants in Santorini, Greece

This, of course, isn't a definite list. We didn't even try a fraction of what the culinary world of Santorini has to offer and I am sure there are plenty of equally fantastic or better places. But by these 5 restaurants stood out for us and came recommended by other travelers and locals.

Hope you're not hungry!

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1. Μεταξύ Μας / Metaxi Mas 9FQ5+H2 Exo Gonia, Greece www.santorini-metaximas.gr

Metaxi Mas is a must whether you take a taxi, rent a four-wheeler, or simply walk from the charming village of Pyrgos. (We were advised very strongly against doing the latter by a very nice lady at a souvenir store: "It's not possible to walk, it's in the next village! But it is a wonderful restaurant, you must make it there regardless," she said. We did it anyway and it took about half an hour of walking downhill.) And just like pretty much everyone we spoke to about Metaxi Mas promised, it is absolutely amazing. You won't find your regular horiatiki and moussaka here, but by the time you make it here, you've most likely had enough of those and will be excited to take a quick break. You'll also have a change of view, because the cozy terrace is overlooking the airport and the less photographed side of the island, which may be slightly less iconic but gorgeous nonetheless. We started with Smoked Fish in a Chickpea Stew and the moment we tasted the dish, we knew that it would be the best meal on the island. We continued with Shrimp saganaki finished with ouzo, tomato sauce, fennel and feta cheese, which I will remember for a long time. And then, for a finale, a Spicy fried pork with Assyrtiko Santorini wine (which we were about to learn all about at a nearby winery, Santo Wines) with peppers, onion, garlic, Santorini cherry tomatoes, feta cheese and boukovo—red pepper flakes. Were we full? Of course. Did we want more? Absolutely! It was our last day on Santorini, so we knew we wouldn't have time to return to Metaxi Mas, so we asked our lovely waitress if she could suggest just one more, small dish, simply because everything was so delicious that we'd love another bite. She said that her favorite thing on the menu was Oven-baked asparagus with Cretan graviera cheese and estragon, and we thought that a little asparagus appetizer would be a perfect finishing touch to this feast. Little did we know that the "small dish" is in fact a huge plate filled with lots and lots of hot, melty, delicious cheese (with a little bit of asparagus buried deep under). It was way more than we wanted but way too delicious to leave behind and a taxi to take us to the wine tour at Santo Wines was already waiting. We might have burnt our mouths a little but we finished the asparagus and our wonderful waitress brought us a dessert packed to go because she knew we had to go. If you're in Santorini right now and looking for some delicious food, I couldn't be more jealous of you!

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2. To Psaraki Vlichada Marina, Vlichada 847 00, Greece www.topsaraki.gr

Near the southernmost tip of Santorini, at the end of Perivolos beach you'll find the charming Vlychada port. Arguably the best place to view it from (and definitely the most delicious one) is To Psaraki taverna. You'll have to drive or take a taxi there but the place is worth the trip. The actual restaurant is very nice but you really want to sit at the bright blue terrace across the street, which overlooks the port and the sea. Eating at To Psaraki feels like finding a hidden gem andt also like being on a Greek postcard at the same time.   The food is delicious and it starts from the very beginning—each table receives a bread basket and a portion of Santorini tomato paste with olive oil and oregano. (There is a tomato paste museum down the road, but it was still closed due to Covid when we visited.) We continued the feast with Fresh Greek mussels steamed with wine and spring onions (it's hard to imagine a more perfect dish to go with the view of sea and a distant smell of a seaport) after which a gorgeous Grilled Octopus arrived. Can't say that we were hungry anymore, but our main dish — fresh and homely amberjack was only about to be served. Accompanied by vegetables, tomatoes and a lemon, it was wonderful.

The restaurant overlooks the port and a short walkaway is Vlychada Beach with black sand, a beach bar and some amazing view of the cliffs, which makes it easy to spend a whole day in this small area.

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3.  Kokkalo 25is Martiou 25, Thira 847 00, Greece kokkalosantorini.com

We arrived in Santorini midday and after the initial shock caused by the overwhelming beauty of the view from the plane, then the taxi and finally from our suite, we were ready to eat. We picked Kokkalo purely because it was the closest recommended restaurant from our suite. It did take some climbing (everything in Santorini involves countless stairs and hills) and then a short walk along a busy, narrow street, but the place was 100% worth it.

We were greeted by a very friendly and quirky lady with a very particular sense of humor and a tray with 2 glasses of strong, local liquor. Day drinking it is! After hearing that we just arrived on the island, she was quick to recommend a local specialty—Santorini tomato fritters. "If you're going to have them, you need to have them here," she said, "we have cooking classes and we teach how to make them here." Tomato fritters are very tasty, but to be completely honest, it is one of those dishes that you try once and don't necessarily need to order again anytime soon.

We also got the Santorini Greek Salad and Chicken Souvlaki, which were both absolutely delicious and anyone could eat them every day for a long time. The presentation of the chicken deserves a special shoutout—it is definitely an attention-grabber when it arrives at the table.

Kokkalo is totally a great spot—it may not overlook the volcano, but staring into the flat side of Santorini with Anafi island in the distance is a pure pleasure! Mix that with great food, chilled wine and lovely service and you have a fantastic experience!

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4. Roka Mpotsari 6, Oía 847 02, Greece www.roka.gr

I'm not gonna lie, Roka was a bit of an accident (a great one though!) We hiked from Fira to Oia and we completely underestimated the time it would take us to complete the hike considering all the stops for wine, snacks, photos and views. They say that the hike takes from 3 to 6 hours and it did take us 6 hours (we're fast hikers but we stopped A LOT along the way to enjoy the views and wine) so when we finally got to Oia, we needed to eat before the sunset and most places were either booked or still closed because of Covid. We basically ran to check out Roka and it is semi-hidden in a maze of small, charming alleyways so we got a little lost trying to find it. We were greeted by a man who looked like he could be in a movie about a mafia-ran restaurant: white shirt and a tie, a sceptical gaze, a cigarette hanging from the corner of his mouth, and a brutal silence. He turned out to be our waiter and luckily he turned out to be very friendly, much contrary to our first impression of him.

We were seated at the small back patio lit by the setting sun and overlooking the sea and some less touristy parts of town and the island. The food was absolutely delicious yet presented in a slightly pretentious but cheesy way. It is not taverna food and obviously the chef is aspiring to a higher level of a dining experience. To start we were served rusk with olives and delicious tomato paste, which we learned was typical of Santorini, famous for its cherry tomatoes. Then we continued with ‘Imam Bayaldi’ with eggplant, shrimps, ’Oyzo’ glaze and chilli garlic mayo and Mushrooms Ragout on a sourdough bruschetta with caramelized onions, cream and gruyere sauce. Those two appetizers were quite Huge And Totally Satisfied Our Post-Hike Hunger, But We Had Two More Dishes Coming - Main Courses This Time.

Skioufikta - Traditional Greek Handmade Pasta with Caramelized Onion, Eggplant, Zucchini, Tomato and ’Xinoturi’ From Ios, which was light, delicate and delicious. The shape of pasta is a bit like cavatelli and is a perfect vessel for the summer flavors of this dish. Fresh Dorado Fillet came with fantastic Parsnip Puree, Braised Leek that melts in your mouth with Hazelnuts and was topped with long, thin crisps that gave it an additional texture. Satisfied and excited, we ran to the nearby Castle of Agios Nikolaos for a spectacular and unforgettable sunset.

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5. Naoussa Fira Santorini Next to the Central Orthodox Cathedral of Fira Town Mitropoleos Fira Town, Thira 847 00, Greece naoussasantorini.restaurant

When we arrived at this gigantic taverna, it was empty, with the only two guests eating at a table near the windows. We decided to sit at the other table with a view—right next to the couple finishing their dinner. It turned out to be a quite an unfortunate choice because those guests were an extreme example of a married couple who goes out to talk to other people in bars and restaurants. We spent the entire dinner listening about the wealth, success and amazing life of our co-diners, all the houses, apartments, businesses and countless trips all over the world were described in detail whether we wanted it or not. We also learned the history of their relationship including tidbits like: "Would you believe that after not seeing me for 2 weeks my husband chose to take me out to eat sushi instead of taking me to the bedroom straight from the airport?"

But back to the restaurant, the food was delicious and the sunset view (when we managed to look away from our interlocutors) quite terrific. We started with Dolmades, which are vine leaves stuffed with lemony rice and happen to be one of my favorite small dishes. The leaves are the best when they're delicate and not veiny, the rice needs to be moist and the entire thing is best served room temperature or slightly warm. So good! We also had a tuna salad with hard boiled eggs, which looked a bit like mess but was packed with unexpected flavor. We finished with a whole fish, which was absolutely perfect.

We did drink a lot of wine and we took our time eating, listening to the forced stories and admiring the sunset. At some point the initially empty dining room filled up completely and then it emptied again. It felt like we experienced the whole circle of sunset dining crowd.

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Mastering Culinary Artistry: Unveiling the Best Wet Grinders, Bread Toasters, and Sandwich Makers

The kitchen is a battlefield, but it can be a culinary haven with the right weapons. Today, we'll explore three appliances that cater to different needs: the wet grinder, the bread toaster, and the sandwich maker.

The Mighty Wet Grinder: A South Indian Staple

The wet grinder is a powerhouse in South Indian cuisine. Unlike its dry-grinding cousin, the wet grinder uses soaked pulses and grains with minimal water to create smooth batters for idli, dosa, vada, and more. These fluffy pancakes and savory fritters are breakfast staples across southern India.

What to Look for in a Wet Grinder:

Motor Power: A strong motor (around 1-2 horsepower) ensures efficient grinding without overheating.

Stone vs. Steel Grindstones: Traditional stone grinders produce the best flavor but require soaking and drying. Steel grinders are faster and easier to maintain.

Capacity: Choose a size that suits your needs. A family might opt for a 2-liter grinder, while a single person might prefer a smaller one.

Tips for Using a Wet Grinder:

Soak your lentils and rice for at least 4 hours before grinding.

Use minimal water – the batter should be thick and pourable.

Experiment with different grains and pulses for a variety of dishes.

The Humble Toaster: A Timeless Classic

The bread toaster is a kitchen workhorse, transforming plain bread into golden-brown slices perfect for breakfast or a quick snack.

Toaster Types:

Pop-Up Toaster: The classic choice, with slots for bread slices that automatically pop up when toasted.

Toaster Oven: Offers more versatility, toasting bagels, pastries, and even small pizzas.

Toaster Features to Consider:

Number of Slices: Two-slice toasters are common, but four-slice models are great for families.

Browning Levels: Choose from light to dark toast for everyone's preference.

Bagel Function: Toasts only one side of the bagel for a perfectly chewy interior.

Toasting Tips:

Use slightly stale bread for better texture.

Freeze leftover bread for longer shelf life and easier toasting.

To reheat pizza, try the toaster oven for a crispy crust.

The Versatile Sandwich Maker: A Quick-Fix Hero

The sandwich maker is a lifesaver for busy mornings or a fun way to get creative with lunch. Fillings can range from classic cheese to gourmet combinations.

Sandwich Maker Options:

Standard Toaster: Seals sandwiches for a warm, melty interior.

Panini Press: Creates crispy, ridged sandwiches with restaurant-quality results.

Waffle Iron: Doubles as a sandwich maker with special plates.

Sandwich Making Tips:

Butter bread slices for extra flavor and crispness.

Use shredded cheese for even melting.

Get creative with fillings – try pesto, hummus, or leftover grilled vegetables.

Conclusion

Wet grinders, bread toasters, and sandwich makers may seem like simple appliances, but they can unlock a world of culinary possibilities. From fluffy South Indian breakfasts to quick and delicious lunches, these tools can help you conquer your kitchen and create delicious meals. So, choose your weapon, explore new recipes, and get cooking!

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