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  #3151  
Old 07-03-2018, 10:34 AM
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There's a container of "avocado salsa" in the work fridge


??? Is that a thing?
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  #3152  
Old 07-03-2018, 10:41 AM
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Yeah. It's good on tacos.
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  #3153  
Old 07-03-2018, 11:40 AM
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What distinguishes it from guac, generally?
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  #3154  
Old 07-03-2018, 11:49 AM
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Guac is a bit denser and doesn't typically have bits of peppers and other veggies floating in it, at least in my limited experience (am not a fan of avocado).
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  #3155  
Old 07-03-2018, 11:59 AM
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Right. Basically it has a texture and flavor like what you'd think of as "salsa" but with the addition of avocado as an ingredient. Guacamole is usually mostly avocado with maybe something like onions or chopped tomato and lime juice
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  #3156  
Old 07-03-2018, 02:12 PM
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Who the HELL compiled the state recipes for today's Google doodle?

Asparagus for PA?

Taco Soup for Mississippi?

Crepes for FREAKIN' IDAHO?
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  #3157  
Old 07-03-2018, 02:20 PM
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As I understand it, it's compiled by popularity in search, which means that it's stuff that people don't already know how to cook.
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  #3158  
Old 07-03-2018, 03:28 PM
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Quote:
Originally Posted by muteKi View Post
As I understand it, it's compiled by popularity in search, which means that it's stuff that people don't already know how to cook.
And yet Gumbo comes up for Louisiana and Crab Cakes for Maryland. Not sure what to make of that.
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  #3159  
Old 07-03-2018, 03:49 PM
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Crab cakes I can understand, because it's easy to fuck up making crab cakes.

Still, I can imagine that's similar to why we have posole, which is easy enough to make but extremely difficult to make, like, actually well.
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  #3160  
Old 07-04-2018, 12:06 PM
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Quote:
Originally Posted by Lady View Post
What distinguishes it from guac, generally?
In addition to the ingredient details noted by others, if the avocado is mashed up and smooth it's considered guacamole, but cut into chunks is more like salsa.
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  #3161  
Old 07-05-2018, 01:28 PM
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Quote:
Originally Posted by Daikaiju View Post
And yet Gumbo comes up for Louisiana
A lot of people don't know how to make gumbo from scratch. Also, a lot of the time it's the roux they're looking at specifically, which it kinda a pain in the ass to deal with. Easily ruined and it takes a while but you need it as the base.

The not-so-secret secret is that most Cajuns will simply use a boxed gumbo for quick prep. Making gumbo from scratch is for special occasions or restaurant chefs.
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  #3162  
Old 07-05-2018, 11:10 PM
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Geez, what's next - you're going to tell us most Southerners use Bisquick?
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  #3163  
Old 07-06-2018, 12:51 AM
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I have literally never had crab cakes worth a damn. Certainly not worth the expense people imply. Maybe good crab cakes are worth it? But they're so rare I expect to never experience them, and I'm certainly not gonna keep throwing good money after bad. Plus I kinda don't even think crab is all that great to begin with.
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  #3164  
Old 07-06-2018, 10:12 AM
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Crab is delicious and good crabcakes are great, but it's true that sometimes you'll get ones that are just kind of a mushy mess without enough actual crab to make them worthwhile.
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  #3165  
Old 07-06-2018, 01:52 PM
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Quote:
Originally Posted by R^2 View Post
Canned sardines are... okay. Pretty good? Inoffensively fishy.
Kippers are ten times better, but are offensively fishy, so I doubt my wife will care much for having them in the house.
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  #3166  
Old 07-07-2018, 06:38 AM
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Quote:
Originally Posted by Torzelbaum View Post
Geez, what's next - you're going to tell us most Southerners use Bisquick?
I need to learn how to make them from scratch, I'm just worried I won't have the proper resources to do it.
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  #3167  
Old 07-07-2018, 06:58 AM
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I mean, it's a muffin batter. Flour, butter, eggs, milk, a little powder, a little salt. They're not complicated.
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  #3168  
Old 07-07-2018, 12:07 PM
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Quote:
Originally Posted by LBD_Nytetrayn View Post
I need to learn how to make them from scratch, I'm just worried I won't have the proper resources to do it.
Biscuits, gumbo, or crab cakes? Or, actually, Bisquick it for pancakes. Well, if you do want to make biscuits, check out the recipe I linked on the previous page
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  #3169  
Old 07-08-2018, 05:46 AM
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Biscuits, and the main resource I'm worried about is room. Food preparation is a tight squeeze in my kitchen, unfortunately. I have the stovetop and, if necessary, the sink, and that's it.

Lady: I'll check that out. Thanks.
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  #3170  
Old 07-08-2018, 11:00 AM
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Quote:
Originally Posted by Lady View Post
There's a container of "avocado salsa" in the work fridge


??? Is that a thing?
Our local Supermercados call it Guacasalsa. It’s excellent.
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  #3171  
Old 10-03-2018, 06:30 PM
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  #3172  
Old 10-03-2018, 07:40 PM
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Even though my family is Minnesotan not Wisconsin I recognize most of those, but the cranberry thing is absolutely news to me!
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  #3173  
Old 10-04-2018, 07:16 AM
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Yeah, the only thing that screams WI on there is the Booyah and cheese curds to a lesser extent. Broasted chicken is good, but it's not super different from traditional fried chicken.
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  #3174  
Old 10-07-2018, 12:28 PM
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So, Ireland apparently has a burning need for Hot Donuts.

A Krispy Kreme drive-thru wreaks havoc in Ireland

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  #3175  
Old 10-07-2018, 09:13 PM
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I remember when Krispy Kreme first opened up in my hometown like 20 years ago. There was similar epic lines for a while after its opening.
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  #3176  
Old 10-08-2018, 09:51 AM
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I remember when KK drove 80% of the local shops out of business with their vile glazed slop and I didn't eat any donuts for a very long time because it.
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  #3177  
Old 10-08-2018, 09:57 PM
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Krispy Kreme is okay. It's not terrible, it's not amazing either. It's an okay donut. But man if there was ever a testament to herd mentality...
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  #3178  
Old 10-08-2018, 10:37 PM
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I grew up in Maine where Dunkin was everywhere (and mind, this was before it was literally everywhere), and I fell in love with the rainbow of colors you'd see behind the counter. I had a lot of food allergies in childhood so it represented a sort of treasure box that I could never open.

Around the time I grew out of my food allergies, we moved to Alabama where there were no Dunkins but instead there were Krispy Kremes everywhere. And behind the counter, nothing but rows and rows of the same god damn glazed donut. When it was time to worship the glazed donut, the blood signal would blaze to light and congregants would assemble to merge their tongue parts with the glazed donut. Men and women wore the paper hat that signified their obeisance to the glazed donut. We were all slaves to the glazed donut, and its will.

Where was I going with this? There was no color just the endless glaze. Anyway now I live in a place with both Dunkin and Krispy and I generally want neither. Take me to Shipleys instead
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  #3179  
Old 10-09-2018, 04:32 AM
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I like glazed doughnuts fine, but Krispy Kreme's are of a uniquely drippy, slimy variety that aren't a very pleasant way to spend hundreds of calories.
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  #3180  
Old 10-09-2018, 06:45 AM
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Yeah, if you want a glazed donut you need it to be some pillowy raised donut twice the size of your average cake donut if not larger that's covered in the glaze.
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