Monday, February 28, 2011

1983 Ruffles TV Commercial



Ruffles have that something extra - ridges, from 1983.

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Tuesday, February 15, 2011

Coney Island Taters

Coney Island Taters
Makes 4 servings

Make quick work of this main dish by using one batch of frozen crumbled meat mixture, made with chopped onion, instead of preparing the ground beef and onion from scratch. You may need to heat frozen crumbles longer than the time cited in the recipe; heat until steamy hot throughout.

1 pound lean ground beef
1 medium onion, chopped
1 cup prepared barbecue sauce
2 large all-purpose potatoes
1/2 cup shredded Cheddar cheese
1/4 cup sliced green onions (optional)

1. In large skillet, brown ground beef and onion over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir barbecue sauce into beef; cover and simmer over medium-low heat 10 minutes.

2. Meanwhile pierce potatoes in several places with fork. Place on paper towel in microwave oven. Microwave on HIGH 10 to 11 minutes or until tender, rearranging potatoes halfway. TIP: Some potatoes may become tender before this – start checking a few minutes before time is up.

3. Cut potatoes lengthwise into quarters. Cut each quarter crosswise in half. Arrange 4 pieces potato on each serving plate; top with beef mixture. Sprinkle with cheese; top with green onions, if desired.

Source: Recipe courtesy of National Cattlemen's Beef Association at beefitswhatfordinner.com

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Monday, February 14, 2011

French Fry Diary 211: Wendy's Frosty and Fries

Just a few days ago I got an email from Wendy's talking about the joy of dipping French Fries in Frostys. Now it's something I've talked about here before once or twice. Here's what the email had to say:

Valentine's Day is coming. What better excuse do you need to plan a date with Frosty & Fries? One's cold, creamy and chocolaty. The other - hot, crispy and bursting with real potato taste. Together, they're a match made only at Wendy's. Experience the sweet and salty union today for proof that not only do opposites attract - they're delicious.

Now that's all well and good, and had I gotten this email last year or any time before that, it would have been only too true. The problem is, the fact is… Wendy's new Natural Cut Fries with Sea Salt, the ones they are so proud of, are not conducive to dipping in Frostys. The Frosty is too thick and the Fry is too flimsy. The fries will either bend or break as shown in the pics to the right. It just won't work.

Don't get me wrong. I love the Frosty, and will continue to go to Wendy's for the Frosty, and the new fries are all right, but they just don't work. Again, I plead, please bring back the old fries.

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Thursday, February 03, 2011

French Fry Diary 210: Taste of the Shore, Harrahs, Atlantic City

Double jeopardy here, folks, it's two, two, two reviews in one. The 'new' Harrahs has a low rent food court called Taste of the Shore, trying to replicate the old time Atlantic City Boardwalk snack fare, and features a Ben & Jerry's, Pretzel Factory, Sack O' Subs and Walt's Original Primo Pizza. The slogan - "Endless flavors. One place."

Being a food court, however small, it gave members of my party a chance to pick and choose from the four different places. That way, I was also able to sample the favorite fried food from both Sack O' Subs and Walt's Original Primo Pizza.

Sack O' Subs delivered batter fried regular cuts sprinkled with salt and pepper. These actually had a Tasti-Fries vibe, those vertically striped defunct unique fries from Birdseye, in that they had a soft hot mashed potato-like interior. But unfortunately the outsides were that usual crusty Invisicoat. These weren't terrific, but they were way better than the other offering.

From Walt's Original Primo Pizza, we got their 'Spicy Curly Fries.' These were Invisicoated natural cut curly fries, golden brown with salt and pepper, and wholly disappointing. While we were sure we saw them take them from the deep fryer, these were overcooked, warm and seemed like they'd been under a heat lamp for a while. Fail.



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Wednesday, February 02, 2011

Honey Ginger Sweet Potato Wedges

Honey Ginger Sweet Potato Wedges

INGREDIENTS

2 medium sweet potatoes peeled
salt to taste
¼ cup butter
1 tablespoon honey
¼ teaspoon ground ginger

INSTRUCTIONS

1. Preheat oven 400 degrees.
2. Cut potatoes in half crosswise. Cut each in half lengthwise into 6 wedges. Place wedges in shallow lightly greased baking sheet. Roast 15 minutes.
3. Meanwhile combine butter, ginger, salt and honey in a small saucepan. Heat over low heat until butter is melted. Stir well. Remover potatoes from oven and baste with honey mixture. Roast 15 minutes more and baste again. Cook 5 more minutes until fork tender. Salt and pepper to taste.
4. Orange marmalade can be substituted for the honey.

From the just-potatoes Yahoo! Group

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Tuesday, February 01, 2011

French Fry Diary 209: Reflections, Harrah's, Atlantic City

I had been here before, more times than I want to admit actually, but when I came to Reflections the last time it was for breakfast, and at that time had seen a sign for bottomless fries and vowed to return. It took a long time to come back, but then again, those of you who know how I feel about casinos, you know that's a good thing. Sadly, the menu has changed since then.

On the good side, our waiter, Joseph, was extremely helpful, courteous, friendly and knowledgeable. He knew his stuff and got our orders quickly and accurately, always a plus and high marks as far as I'm concerned. He even taught us about the cooking term "Pittsburgh well" which means well done inside and blackened outside as well for beef. Good to know for future use.

Unfortunately, while my burger was near perfect, the fries were much less so. These regular cuts were deep-fried, battered Invisicoated crunchies. Hot and very crispy on the outside and what potato was left inside was soft and hot as well. I ate less than a third of the generous portion on my plate. Not good fries in my opinion. If you need fries at Harrahs in Atlantic City, and can't leave the casino, go to The Deli.

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