Looking for something?
Follow Burnt My Fingers via Email
Like us on Facebook?
-
Recent Posts
Recent Comments
- Burnt My Fingers on We tried the Decades Menu at Taco Bell (so you don’t have to).
- John on We tried the Decades Menu at Taco Bell (so you don’t have to).
- Burnt My Fingers on Rainier Ale discontinued? Alas, it’s true.
- Nix on Rainier Ale discontinued? Alas, it’s true.
- llcwine on We tried the Decades Menu at Taco Bell (so you don’t have to).
Tags
- 1950s
- Albany
- Amish
- baking
- barbecue
- BBQ
- burgers
- cabbage
- Chicken
- Chinese
- cole slaw
- Dallas
- Fancy Food Show
- FFS
- Highland Park Cafeteria
- Instant Pot
- Italian
- Japanese
- King Arthur
- Korean
- Mediterranean
- Mexican
- Middle Eastern
- nostalgia
- offal
- pandemic
- pickles
- pizza
- pork
- red sauce
- San Francisco
- Saratoga
- Seafood
- Sichuan
- sourdough
- Southern
- steak
- sushi
- taste test
- Texas
- Thai
- Thanksgiving
- Trader Joe
- Turkey
- Upstate
Meta
-
As an Amazon Associate I earn from qualifying purchases.
Category Archives: Something Else
Walla! Kenji Lopez-Alt exposed.
A kind reader corrected our use of “walla” to convey “there you have it” when executing a culinary tour de force. The correct spelling/usage is “voila” and of course we know that. We use walla in solidarity with all the … Continue reading
Yelp vs Google
I am a Yelper. This comes as a surprise to chefs I meet, who typically hate Yelp because they see it as the source of sour grapes write-ups by amateur reviewers who want to bring a restaurant down. But for … Continue reading
Why do refrigerators have freezers on the top?
Every time I have had the option to purchase a home refrigerator in my life, I have chosen a refrigerator with the freezer on the bottom. It’s only logical since you will access the refrigerator many more times in a … Continue reading
The Divisive Herb: Unraveling the Curious Case of Cilantro Detestation
Introduction: In the culinary world, one cannot underestimate the power of herbs to ignite passion and divide opinions. Among these, cilantro, a verdant and pungent herb, has emerged as a perennial lightning rod, evoking intense love from some and vehement … Continue reading
Taste test: How to keep bean sprouts fresh
In the frozen tundra where I live, it’s a half hour drive to the nearest Asian market selling fresh bean sprouts. Consequently, I always buy more than I need. And the unused portion slowly turns into a sad puddle in … Continue reading
Is an electric stove in your future?
We have been cooking on a four-burner Hotpoint range, and it’s not bad. The coils heat up quickly and cool down almost as fast, and the dials to control temperature are accurate and consistent. As a result, we’re abandoning our … Continue reading
The Hmong Aunties of Angel Cruz Park
Angel Cruz Park is a public park in Stockton, CA where a number of Hmong vendors set up each afternoon to sell traditional foods. Some offer pickled veggies and tropical fruits, others set up grills and cook meats over charcoal, … Continue reading
Clynk makes container recycling easy
In New York we have a 5 cent deposit on recyclable containers for beer, soda, fortified seltzer and water (but not tea, energy drinks, cider or wine, go figure). I’m sure that most folks simply toss the empties in the … Continue reading
Winning (eating) strategies for Saratoga Race Course
Today was opening day of the 2022 meet at the Saratoga Race Course, and it’s time to update this post from 2015 about where to eat in Saratoga during the racing season. Key strategy: bring a cooler to the track, … Continue reading
Questionable recipes and threatening aspics
The pandemic makes strange bedfellows, as evidenced by three Facebook groups we’ve been following recently. Each is an attempt to explore an obscure avenue of our current and former foodways, and each features roughly equal quantities of commentators who like … Continue reading