Archive by Author

Diet’s SUCK

9 Feb

Let’s not try and tell anyone that they are fun. Because they aren’t and for a foodie like myself who loves good the rich tasting things in life – Diet’s SUCK. Bottom line. But on a positive note; I am getting married in April therefore I must look my best.

A long time away.

9 Feb

I stepped away from this site over a year ago. And I feel that now is a perfect time to reacquaint myself.  Howdy.

Bread Pudding

9 Feb

Holy Awesomness!

I love bread pudding. There’s nothing quite like it. Especially when there’s chocolate involved.

Today I found myself with a loaf of 2-day old pugliese Italian bread that we really had no use for. I’ve only ever used soft breads for bread pudding, you know, brioche, that light fluffy white Italian bread from the grocery store bakery section, croissants, etc. Recipes always called for that kind of bread and some of them even said things like “cut the crust off.” So it comes as no surprise that I was always scared to try making bread pudding with a more rustic, crusty bread. And that fear has been the waste of several decent loaves of stale bread because….

That crusty, rustic pugliese worked GREAT in bread pudding. That’s right, I took the plunge. And the water felt good, people. Don’t be scared, use that crusty bread!

I did slice off the pointy crusty top from the loaf, and, after I cut the bread into 1″ – 2″ slices, I cut the bottom crust off each piece. The rest of the crust I left on. I liked having varying textures in the pudding, and the crusty parts absorbed the custard and cooked beautifully.

I am so glad I experimented with that bread today. Because, turns out, chocolatey bread pudding makes a mighty tasty lunch. Nutritious, too.

Bread Pudding
My creation after reading through a whole bunch of recipes and picking what I liked best
– 3 eggs
– 2/3 cup sugar
– 1 tsp vanilla
– 1/2 tsp cinnamon (more if you use raisins or fruit as the mix-in)
– 4 Tbsp. butter, melted
– 3 C milk
– 1/4 tsp salt
– 16 oz loaf of white bread (brioche, Italian, whatever you have on hand)
– Chocolate (chips or chopped) OR raisins, optional. If you don’t add anything at this point, it will be delicious topped with fresh fruit upon serving.

Preheat oven to 325 degrees. Place a tea towel or cloth flatly in a 9″ x 13″ baking pan. Butter an 8″ x 8″ baking dish (I actually forgot to butter the dish, and everything was fine). Get a bunch of hot water ready for when the pudding is ready for the oven (I just filled my tea kettle and turned the heat on so it would be hot when I was ready for it).

Cut off the ends of the bread and slice the bread into 1″ – 3″ cubes – no need to be exact. Cut off any particularly thick or crusty pieces of crust. Place bread pieces in the 8″ x 8″ dish, being sure not to overcrowd.

If you are adding a raisins or chocolate, do so now just by sprinkling over the bread.

Beat eggs, sugar, vanilla, cinnamon and salt with a hand mixer or in your stand mixer until it’s that pretty light yellow color. Stir in the milk and butter then pour the mixture over the bread. Dunk the pieces of bread down into the egg mixture with your fingers so all the pieces have been soaked. Let sit for 10 minutes.

Place dish in the prepared 9″ x 13″ pan, laying 8″ x 8″ pan on top of the cloth. Place both pans in the oven. Pour hot water into the 9″ x 13″ pan until the level is about halfway up the side of the 8″ x 8″ dish.

Bake around an hour. Mine was done at exactly 65 minutes. You can tell it’s done when you poke around in the middle and the custard is mostly set. There may be a little bit of liquid left, but not a lot.

Serve cold or warm, with whipped cream or not. I love it a few minutes after baking because the tops are still crispy. YUM! Keeps in the fridge for several days.

Via Jane Maynard

Back…

27 May

Back after a few months off. New post to follow shortly.

Welcome to Moe’s

30 Nov


Well not really a welcome. Moe’s has a new promo after 3pm that any burrito is $5.99 with chips and a drink. Here’s the issue – what if you get a Art Vandelay for $5.59? Glad you asked because you’ll be paying for the $5.99 meal deal whether you like it or not.

This is a sure fire way to piss off your brand loyalist and even new users. Having been to Moe’s a few times in my life I know what the Art Vandelay cost and the below receipt isn’t it. My problem isn’t that they charged me $6.35. My problem is their explanation which was, “It doesn’t matter what you get. We charge you for the $5.99 meal”. My response – “So, I don’t want a drink because soda makes me want to puke and my meal burrito is $5.59 – so you’re charging me for the $5.99 meal?” It seems like such a small thing to be upset about, but right now in our uber transparent society one mistake and i’ve already moved on another local Mexican joint.  Sometimes things don’t add up – I get that, but at least have a good explanation for it. It’s actually going to hurt them when they audit themselves and their food cost are all over the place. Hopefully it’s just a local store anomaly, but most likely not. 

Been away

30 Nov

Been away getting ready for the new year. Sorry for not posting. Stay tuned as being on the road always brings some interesting insights.

Dunkin’ In The Bahamas?

5 Oct

Dunkin’ Donuts, a US-based coffee and baked goods chain, has opened a new restaurant in The Bahamas. The company’s newest international restaurant, owned and operated by Dunkin’ Donuts’s franchise partner, Bahamas QSR, a member of The Myers Group of companies, opened in downtown Nassau.

Could this be why William Kussell will step down from his posts as president and chief brand officer? Okay probably not, but they do have some issues at the DD.
Read more: http://www.nrn.com/peopleonmove.aspx?coll_id=664&menu_id=1410#ixzz0T47fIM3Y