I want some damn Munchos, now - Page 4 - Ready to Eat - eGullet …
Jun 20, 2007 · Munchos remind me of my Catholic School "hot lunch" where the chip selection consisted of Munchos, Funyuns, and Sour Cream Bettermade Potato Chips. Munchos were the perfect …
I want some damn Munchos, now - Page 3 - Ready to Eat - eGullet …
Jun 20, 2007 · Amazon lists Munchos in their "Gourmet Food" section. Compared to other Frito-Lays products like LAY'S STAX® Cheddar Flavored Potato Crisps, checking in with 37 ingredients, …
I want some damn Munchos, now - Ready to Eat - eGullet Forums
Jun 20, 2007 · I assume we are all in agreement that Munchos are the greatest snack food in the universe, so let me move on to the issue at hand: they're damn near impossible to find.I love …
Campbell's vs. Progresso - Ready to Eat - eGullet Forums
Mar 5, 2004 · For those of you who might be uninitiated (or perhaps living under a rock ), Campbell's and Progresso are two popular brands of canned soups that are available in the United States and …
Congee - Cooking - eGullet Forums
May 10, 2025 · Anyone have \\recipe for a meatless congee: I'm not vegetarian. I'm looking for something to make for breakfast (I intensely dislike oatmeal). Chicken broth, soft boiled egg, bok …
Foam Recipes - Cooking - eGullet Forums
Sep 7, 2007 · I was given an iSi creamer for my birthday so now I can make foams; or at least I think I can.But I'm having a hard time finding many recipes. So far I've done a black berry essence & cream …
Parmigiano Reggiano & Pecorino Romano: When to use which (or both)
Aug 9, 2010 · To me parmigiano-reggiano is more sweet, pecorino romano is more animal-y or gamy. Both are salty & good for seasoning. Really, the best thing to do is to taste them side by side and let …
Chicken Jus shortcuts ? - Cooking - eGullet Forums
Dec 21, 2025 · So I have to make chicken Jus for a couple of Eleven Madison Park recipes I am making for NYE. The process of making the jus is always somewhat of an annoyance for me, yet I …
Re-melting caramel? - Pastry & Baking - eGullet Forums
May 13, 2015 · Anyone have experience re-melting caramel that has been overcooked in it's first round? I keep getting this advice from people, but it's always heresay. Looking for hands-on experience that …
Sauce Albufera - RecipeGullet - eGullet Forums
Sep 24, 2003 · Sauce Albufera 500 ml chicken stock 100 ml cream 30 g beurre manie (kneaded butter and flour) 1/2 red bell pepper 100 ml veal stock lemon saltPeel pepper. Remove stem, seeds, …