I think little restaurants have much better quality food than do the chain restaurants. There are quite a few on Triple D that I'd like to try.We used to watch it all the time, havent watched in awhile.
We like to hit up the places that have been on there if we are near them.
Same here, I'm more likely to hit up a hole in the wall than I am a chain.I think little restaurants have much better quality food than do the chain restaurants. There are quite a few on Triple D that I'd like to try.
There was/is a place in Charlotte called The Penguin.The bad thing about triple D visiting a place is as soon as it airs there is a 3 hr + wait time to get in. At one time when we went to Atlanta we would always stop at a really good place until it was featured on there and we haven't been able to get in since and that was 4 years ago.
I was flipping out for the past hour. Couldn't find my recipe folder. I even drove over to my storage.
Finally found it. Some of the recipes I wouldn't have been able to replace.
1940 LAUSD Roast Beef Hash recipe from the L.A. Unified School test kitchen.
The real Gladstone's Malibu clam chowder recipe
My buddy Merle's carrot cake with real cream cheese frosting
Madeline's Lemon Jello cake
My famous meatloaf recipe
My deli-style vegetable pasta salad & special dressing...
To name a few.
This past hour sucked. I forgot that I hid the folder.
Dam I'll bet that tastes so nice and fresh....the cucumber , tomatoes, celery, peppers........
12 oz. Tri-Color Rotini Pasta
1 lg. Green Bell Pepper chopped
1 lg. Red Bell Pepper chopped
1 med. Cucumber peeled, chopped
4 Celery Stalks chopped
1c Baby Carrots chopped
1-1/2c Broccoli Crowns sliced
1-1/2c Cauliflower sliced
1/2c Red Onion thinly sliced
6 ozs. Provolone Cheese small cubed
4 ozs. Hard Dry Italian Salami small cubed
(2) 12oz jars Artichoke Hearts marinated, quartered
6.5 oz. can Sliced Black Olives
1/2c Shredded Parmesan Cheese
Tomatoes cut into wedges (I prefer Plum Tomatoes)
Cook pasta according to package directions; rinse in cold water and drain.
Mix all ingredients in a large bowl, except for pasta and dressing.
Fold in drained pasta, pour dressing over salad, fold to coat. Cover and chill 8 hrs. or overnight.
Toss before serving. Garnish with Plum Tomato wedges.
Yield: At least 10 servings.
1c Extra Virgin Olive Oil
1/2c Red Wine Vinegar
2 Cloves Garlic minced
3 tsp Ground Mustard
2 tsp dried Basil
2 tsp dried Oregano
1/2 tsp Salt
Dash Fresh Ground Black Pepper
Place all ingredients in a jar with a tight fitting lid and shake.