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Hershey’s Drops

beerorkid | January 27, 2011

Have you ever seen the Mythbusters where they polish a turd? I think I watched part of it and remember the walrus looking one used some actual polish and the albino looking one was all like that is not fair. Might be the other way around. What I am getting at is that I would eat these hershey’s drops than a polished turd, but man do they look alike.

I am currently having my lawyer friend look into the whole “no candy shell – no mess” claim. There is something going on with these. There is at least a slight wax or something on them to get them so shiny and smooth. They remind me of really big milk duds, which have pretty much the same shiny “shell”. FYI: I am not talking about the times where you buy a box of milk duds and they have all melted into a glob in the bottom of the box. When it gets in your mouth you can feel your mouth juices tearing down the “shell” of these drops, but that only lasts a second or so and you at home with the familiar hershey’s milk chocolate.

The candy blog has more info and it seems they have the cookies and cream variety out as well.

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single serve pommes anna

beerorkid | January 25, 2011

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Read about the mini pommes anna over on buns in my oven. They looked really good. While watching Worst cooks in America this weekend, Chef Ann’s team made pomme Anna and it looked pretty good. We decided to make them for dinner Monday night.

Pretty simple to make. Thin sliced potatoes, butter, salt, and pepper. Of course we decided to make 3 versions and tweak the recipe a little. I used the stitchgiver mandoline set on 2 thickness to slice the spuds. Melted some salted butter and coated each slice in the bowl.

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see the rest of this post…….. »

1st. was traditional with just salt and pepper.
2nd. had some grated garlic, fresh grated parmesan cheese, parsley, and a touch of salt and pepper.
3rd. Theresa mixed some other herbs in it.

Placed each kind into a slot of a muffin tin
20 minutes covered with foil at 325
20 minutes uncovered at 325, with a boost to 350 towards the end because we were not getting the browning we wanted.

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They were good, but there was too much butter used. It was really like we fried them in butter. The slices were too thin as well. The garlic was very powerful and the cheese was not all that noticeable. The portions were great, it was easy, and with some tweaking I think we have a new side to add to our rotation.

« OK close it up please

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croissants and other pastries

beerorkid | January 12, 2011

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Baked Goods
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made a batch of jerky with the marinade from the Smoking Gun Jerky

beerorkid | January 10, 2011

That jug of marinade from the smoking gun will get used eventually, but it might take a while because I did not need to use that much of it. I went with my usual raute and blended up a whole red bell pepper and some spices. After I had dehydrated it and tasted it I was really impressed. The flavor was close to how mine usually turns out, but I noticed I did not add any salt and it did not matter. Sucky bagged some of it so it lasts a bit longer. mmmmmmm

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Trader Joe’s chicken enchiladas

beerorkid | January 6, 2011

We are working our way through a TJ’s gift card and have found some awesome stuff. Freeze dried strawberries are amazing. Picked up 5 bags last night. No more candy at work is the plan. Theresa found some chocolate crossants that she loves. Trying to find gems in the frozen section.

Grabbed some chicken enchiladas and gave them a test at home. From the package I figured there were a few in there, but it was just two in a microwavable bowl. After 6 minutes I let them rest. The flavor was pretty good and the chunks of peppers were a nice touch, but overall they were mushy and just decent. I guess there was no reason to think they would be spectacular at so cheap.

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