Sounds perfectly wonderful to me. Those proletarian tots getting the chance of a lifetime to dip their toes in a bougie bearnaise pool.
Though, what the hell do I know? I make nachos with lobster a couple times a year.
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Yeah, we call them Pommes Croquettes Idahoise when we do them with the Beouf like that.
Itās like that French store, Target, where the second T is silent.
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Lunch today:
Gotta say tots and rootbeer slushee were delish. Tots were crispy outside, creamy inside.
However, while they say the sonic dog is all beef, I believe it to be at least 25 % rubber and at least some hedgehog.
I bet it would bounce forever if you dropped it.
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You are a far braver man than me.
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Viking, this post made me bust out laughing! I obviously need to hit a Sonicā¦ FOR TOTS
Gotta say I enjoy the Sonic burger more than fivebguys around hereā¦tots prob help that.
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I like sonic during their half price drink specials, the milkshakes are not bad at all for under 2 bucks.
Crispy outside creamy inside Tater tits as part of the triple treat tonight.
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So which Gershwin duet includes the following lines:
āHere comes my hot tottieā and
āOver my dead bodyāā¦
I had a night like that under the AP Boardwalk during the summer of '89.
Even better for breakfast:
Wind speed 15 knots, barometer 30 inches and falling.
I put a little key lime juice in the OJ to get ready for the storm.
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Does anybody have some good tater tit recipes out there?
I know itās difficult because they are pretty near Gods perfect food on their own.
Faced with a choice between manna and tots in the Sinai, Iāll bet 8 of 10 Israelites would have gone for the tots.
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Was looking for another thread and stumbled upon this one. While not in Monmouth County I was at Steak 85 in New Brunswick on Saturday night (delicious tomahawk rib eye $55, blue cheese crusted) and they have tots on their menu as a side dish. They are truffle tots and my company for the evening had them, while they were good, I like my truffle(s) flavor in moderation and this was a little too truffle heavy for my liking. Interesting combo thoughā¦
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Iām with youā¦if Iām eating something thatās ātruffled,ā I want TRUFFLES involved! 
And last weekend I discovered that Brickwall in AP has them 
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I suggest you google 2-4 dithiapentane:
Thereās a reason why you donāt like it too strong, most truffle oil sold in the US is pure applied chemistry courtesy of IFF on Route 36 in Keansburg, diluted with a little EVO.
No Italian pigs were harmed or involved in the manufacture.
The manufactured ātruffleā oil sold in this country is strongly flavored on purpose, as thatās what consumers are looking for.
Iām sorry if this was disappointing to you Notters, as I know you love the stuff and I have been holding my peace.
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Btw, I am not a big truffle fan, whether black or white and Iāve had both fresh.
To me itās kind of overpowering in its funk, although I do like a touch of the real deal in a duxelles or mushroom reduction in combination with other fungi.
My favorite fungus is the chanterelles or pfifferlinge, which has a much more delicate flavor:
These on their own picked fresh from the woods and sauteed in a little butter have to be one of the most delicious things on earth.
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I made this chart to demonstrate my understanding of your link regarding Dithiapentane, I think this sums it up
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Thatās hilarious!!!
Ok, put simply, most truffle oil is flavoured with fake smelly stuff made from petroleum. There are no real truffles in it.
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