Feed Us Back: Comments of the Week
– Patty H. is lovingly concerned for those peeps in a jar:
Love it! Made me smile, but then, just as I clicked to leave the site, I thought “Oh no, I bet they can’t breath.” So, just wondering about maybe some holes in the lid.
We’ll make sure they’re safe. PS — an ES sneak preview — next week we’ll be featuring different ways to cook with peeps. Have any ideas? Send us your links.
– Hope everyone has made good use of our 100 ways to cook with sriracha post. Michael Birchenall of Foodservice Monthly checks in with a 101st recipe:
I had lunch recently at West End Bistro [in D.C.] and the only thing I liked was the Sangrita with Tequila at the start … I make this at home (he gave us a recipe that I adapted slightly). I did have to buy onion powder and Lawry’s seasoning salt as they weren’t in my spice cabinet til now
– Hell yes! And you ES-ers haven’t exhausted all the ways to cook with bananas yet either. Dan checks in with one more:
Carrot curry with bananas. The bananas sweeten the dish. http://www.haggisandherring.com/2011/04/carrot-curry.html
Yum! We’ll eat our bananas any way we can get them.
– Finally, dickn2000b has some criticism of our great vegetarian jerky-off:
To say that the title of this article was in bad taste would be as bad a pun as the title.
Thanks for your thoughts, dick. See you next week, ES-ers!
(Photo: The Haggis and the Herring)
but… if you put holes in the lid it completely negates the whole idea of preserving them…
what i would like to see is a diagram of what meat is where on a peep, like this unicorn one: http://www.thinkgeek.com/caffeine/wacky-edibles/e5a7/images/7905/
according to my mother “canned meat is delicious when you’re starving to death.”
wish you guys could come to my bday tomorrow!!! english muffin pizzas and candy sushi. <3 i guess i miss the 80's.