What do you get a taste for once or twice a month or longer?🥪

We don't have any Perkins in the State any more. Health or labor violations?
 

My list is similar to Aunt Bea’s

Fish ‘n chips with coleslaw
( Either haddock or cod )

Chilli dog with cheese and onion rings
Just made now
IMG_7635.jpeg

Chicken or Beef Pot Pie with air fries and gravy

Pizza with ham, cheese , pineapple, red peppers, hot peppers, olives

Mexican Food - tacos or nachos

Freshly made Waffles with butter and real maple syrup

Peanut butter and strawberry jam sandwich made from freshly made bread

BBQ chicken wings with French fries & coleslaw

Meatloaf with mashed potatoes

Cedar plank salmon with fresh dill, rice and green string beans

BBQ ribs with French fries and coleslaw

Greek Salad with oil & vinegar dressing

Caesar salad with Renee’s Caesar dressing and freshly grated Parmesan cheese

Pecan pie

Chapmans salted caramel ice cream

Note: everything Canadian made
 
Last edited:
oslooskar said:
Thanks! I have about 30 Ritter Alpine Milk Chocolate bars in my refrigerator right now and periodically give them out, five at a time, to the maintenance crew when they clean our street.
Click to expand...
It's good stuff but "Milk Chocolate" is not recommended for people who suffer (or have suffered) from migraine headaches. Many years ago I got them often but I don't get them any more and I don't want to. I restrict myself to the "Dark Chocolate" ones. Mmmmmm!
 
OneEyedDiva said:
I love liver and onions, but haven't bought it to cook myself in decades. Kelsey and Kim's, the restaurant that has a location a couple of blocks from our Atlantic City timeshare used to serve it. Recently opened another location.... the ocean view restaurant space inside the timeshare (I had wished for this for years) and they no longer sell the liver dinner. :( They used to serve healthy portions too. I was able to eat off those dinners three times. This was 1/3 of my order.

View attachment 405414

Although our local supermarket sells Haagen Daz vanilla, they never have the rum raisin. They've had the Dulce Leche but I've never had the urge to try that one. My son and granddaughter love flavors like the caramel sea salt. Can you describe the taste of the Dulce Leche?
Click to expand...
Dulce Leche is sweet milk in Spanish. It has a creamy, sweet taste so the name is accurate. The Talenti brand of ice cream carries this flavor.
 
We eat pretty much what we want, when we want. Dim sum, curries & injera, Creole shrimp and grits, etc. etc. So I only yearn for things I can't get or are too much trouble to make/obtain (I love to cook, but I loathe doing deep-frying, for example).
  • Foie gras, simply prepared - the only time I like it combined with another protein is Filet Rossini with a true marrow-based Bordelaise. Vegetarian- or red wine-based Bordelaise need not apply.
  • Hong Kong style chow mein with the properly made "noodle pillow". The Chinese food in the San Francisco Bay Area is mediocre now. Immigrant chefs retired and their kids are all doctors or lawyers or high-tech millionaires. These days the restaurants deep-fry the noodles. SACRILEGE.
  • Thai and Vietnamese food that isn't drowned in sugar. Also Japanese or Korean food that doesn't use those annoying kewpie mayo "drizzles" over every dish!
  • Decent French food from a bistro no more than 1/2 hr from our home. At this point our stalwarts are all more than 2 hrs away in Monterey County, Napa County, and Sonoma County. We just came back from Monterey/Carmel with an ice chest stuffed full of Parisian croissants and apple galettes from one of the best bakers in the state. Worth every mile driven, LOL.
  • A long-closed restaurant that made the most divine boozy tiramisu ever: intense espresso, heavy on the mascarpone, light on the cocoa powder, full of booze. It was so full of alcohol the filling would slowly ooze out as it stood. The kitchen experimented endlessly with various alcohols before finding the perfect combo: dark rum and hazelnut liqueur. These days, tiramisu is just a chocolate whipped cream cake....ugh.
  • Really good fried chicken, which means brined, dipped in plain flour with a bit of salt & pepper, allowed to sit an hour, and then fried properly. No need to salt it again afterwards. We are not fond of double-battered chicken with its armored coating designed to hold up to goopy-sweet sauces.
 
carouselsilver said:
Dulce Leche is sweet milk in Spanish. It has a creamy, sweet taste so the name is accurate. The Talenti brand of ice cream carries this flavor.
Click to expand...
I love, love, love Häagen Dazs Dulce de Leche. It's probably my biggest weakness. I can rarely resist eating the entire 14-oz (0.4 kg) container, which is why I almost never buy it.

Just writing that is kicking off a craving!
 

You must log in or register to reply here.

Back
Top