Amber

Member Since Jan 4th, 2007

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Recent Comments

Win a Year's Worth of Potato Chips! (Slashfood)

Mar 12th 2010 10:48PM BBQ
Rudolph the Red-Nosed Reindeer Pork Chop (Slashfood)

Oct 22nd 2009 10:15PM Looks more like Pluto to me.
Cheese Dip Film Documents Arkansas' Defining Dish (Slashfood)

Oct 21st 2009 9:00PM I'm from northern Minnesota and have had this dip here. And, no, it wasn't made by anyone southern, so I don't think you can say it's just a southern or Arkansas thing.
What Can I Get You Folks? - Why Your Server Wants You to Keep the Change (Slashfood)

Oct 13th 2009 9:09PM And yet another woe is me post. It's like watching (or reading, I guess) a train wreck. I wonder what she's going to complain about and blame customers for next week?
Guy Fieri Insulted by Bourdain and Chang, Then Pecked to Death by Birds (Slashfood)

Oct 12th 2009 9:01AM Wow, that was truly rude, both this post and the bashing done by Bourdain and Chang. Shame on you all.
Laser Labeling Coming Soon to Fruits, Vegetables (Slashfood)

Sep 13th 2009 2:06AM I think most of you need to take a chill pill about this. If you don't like it, don't buy it. Gosh, that was simple, wasn't it?
Tweak Today Asks: What Food Do You Hate That Everyone Else Loves? (Slashfood)

Aug 18th 2009 9:47PM Coffee, beets, blue cheese, and marinara sauce- yuck, yuck, yuck.
What Can I Get You Folks? -- Your Waitress or Your Friend? (Slashfood)

Aug 5th 2009 7:26PM My question is why on earth you chose to continue to work as a server when you apparently dislike dealing with people?
William & Mary Asparagus Mascot? (Slashfood)

Jun 23rd 2009 7:28PM I went to school where the mascot was an ear of corn, so an asparagus mascot doesn't seem so strange. Go Cobbers!
Flashback to the Seventies: Instant Sweet and Sour Meatballs (Slashfood)

Mar 18th 2009 10:39PM In my family, we make cocktail weenies with a small jar of grape jelly and a jar of chili sauce. The easiest method is to dump everything in a crockpot and cook on high for 4 hours or until the weenies have plumped up and absorbed as much of the sauce as you want. I prefer them after they have cooked for several hours and are really infused. Yummy!