This is the most entertaining thing! As someone who can just about tolerate Mozzarella on pizza, and who absolutely DESPISES all other cheese, I found this quite insightful!
Thank you for saying what needed to be said about Chi Chi's salsa. Those of us who fondly remember the Chi Chi's restaurant chain may be tempted to grab a jar for nostalgia's sake but trust me...it's REALLY BAD. It's as if someone described salsa to a blind guy who then attempted to make a batch identifying the ingredients only by feel. Nasty stuff.
I know this is not the point of this article, but the title of the old fondue article excited previously disconnected neurons in my brain and made me wonder: can you use sodium citrate (or something else possibly better suited for this idiotic venture) to turn fondant into fondue? The biggest complaint about fondant is the texture, what if we made fondant soupy?
This is the most entertaining thing! As someone who can just about tolerate Mozzarella on pizza, and who absolutely DESPISES all other cheese, I found this quite insightful!
Thank you for saying what needed to be said about Chi Chi's salsa. Those of us who fondly remember the Chi Chi's restaurant chain may be tempted to grab a jar for nostalgia's sake but trust me...it's REALLY BAD. It's as if someone described salsa to a blind guy who then attempted to make a batch identifying the ingredients only by feel. Nasty stuff.
I know this is not the point of this article, but the title of the old fondue article excited previously disconnected neurons in my brain and made me wonder: can you use sodium citrate (or something else possibly better suited for this idiotic venture) to turn fondant into fondue? The biggest complaint about fondant is the texture, what if we made fondant soupy?
Oooo, sliced limburger on dark rye with raw sliced onion and a squirt of yellow mustard. Goes great with a light lager.
at this point i'm pretty sure you can just turn off your sense of smell/taste at will.