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Drug tests can be a pain, but that’s what you get for not holding back on your weed.…

Prince J. Vamboi was involved in a conspiracy that netted $212,000 through various frauds.

Ingredients: 1 cracked egg 1tbl spoon corn starch Dice meat of choice, ham, chicken, beef or all the above Diced green and white onions Beansprouts Salt and pepper to taste. Be generous with the seasoning Instructions: Mix ingredients all in a bowl. Fry in vegetable oil at 325 degrees. Try to form a patty when...

Mai Lee St. Paul Sandwich JW Wed, 02/23/2022 - 11:58

Ingredients:

• 1 cracked egg
• 1tbl spoon corn starch
• Dice meat of choice, ham, chicken, beef or all the above
• Diced green and white onions
• Beansprouts
• Salt and pepper to taste. Be generous with the seasoning

Instructions:

Mix ingredients all in a bowl.
Fry in vegetable oil at 325 degrees.
Try to form a patty when you slowly put in the hot oil. Use a ladle to do it.
Form the sandwich. Mayo on the bread, lettuce, tomatoes, pickles onions. Salt and pepper the mayo after spreading it on the bread.

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• Recipes
• STLduJour
• Mai Lee
• Recipe

Annual plastic production weighs as much as 45,500 Eiffel Towers.

Governments are spending too much money on fire suppression and not enough on prevention.

ST. LOUIS - St. Louis Police are searching for someone who vandalized the Lumière Place Casino and Hotel early Wednesday morning in Downtown St. Louis. At about 2:15 a.m. someone threw a brick through the building's window along North 2nd Street and Doctor M.L.K. Drive. FOX 2's Nissan Rogue Runner reporter Jason Maxwell was at [...]

A variety of noteworthy musicians from the rock and pop world, including Ringo Starr, Billy Joel and KISS' Paul Stanley, have paid homage to Procol Harum lead singer and pianist…

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Description Using the square sliders created by this Midwestern chain restaurant makes sense as the base of a quick Thanksgiving side: They bring the onion, meat and bread to this basic recipe, which is said to have been created by a White Castle employee who “enhanced her grandmother’s family stuffing recipe with a sack of...

White Castle Dressing JW Wed, 02/23/2022 - 10:42

Description

Using the square sliders created by this Midwestern chain restaurant makes sense as the base of a quick Thanksgiving side: They bring the onion, meat and bread to this basic recipe, which is said to have been created by a White Castle employee who “enhanced her grandmother’s family stuffing recipe with a sack of those hamburgers."

These days, you don’t need to find one of the company’s restaurants to acquire the hamburgers; they are sold in the frozen section of supermarkets and some drug stores.

Make Ahead: The dressing can be assembled and refrigerated (unbaked) a day in advance.

Yield

8 Servings

Preparation time

1 hour

Cooking time

40 minutes

Total time

1 hour, 40 minutes

Ingredients

• 12 White Castle Hamburgers ((you can use regular or impossible))
• 2 T Olive Oil
• 2 clv Garlic (minced)
• 1 c Celery (about 4 ribs worth)
• 6 Sage (fresh, minced leaves)
• 1 t Thyme (fresh, minced leaves)
• 1⁄2 t Black Pepper (freshly ground to taste)
• 1 c Chicken Stock (or Turkey Stock (recipe calls for low sodium))

Instructions

Preheat the oven to 400 degrees. Use cooking oil spray to grease a 3-quart casserole.

Remove pickles from the burgers, as needed, then cut the burgers into chunks and place in a mixing bowl.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, stir in the garlic and cook for about 20 seconds, until fragrant, then stir in the celery and cook for about 5 minutes, until softened. Remove from the heat, and add the sage, thyme and pepper, stirring to incorporate.

Transfer to the mixing bowl, add 1/2 cup of the broth or stock and stir until evenly moistened; add some or all the remaining broth or stock, as needed. Taste and adjust the pepper, as needed.

Bake (middle rack) for 30 to 40 minutes, until crisped on top. Serve warm.

Notes

https://www.washingtonpost.com/recipes/white-castle-dressing/16174/

Source

From a recipe provided by Marianne Moore, chef and creative culinary director of Dierbergs School of Cooking in Chesterfield, Mo., based on the 1991 White Castle stuffing recipe.

Tags

• Recipes
• STLduJour
• Recipe
• White Castle Dressing

Another poor, majority-Black city in Michigan is facing a lead contamination crisis brought on by gross apathy and neglect, but without sustained national attention.

A decision limiting the federal agency’s power to combat the climate crisis could potentially have wider, catastrophic effects across a broader range of health and safety issues.

Adapted, just barely, from Melissa Clark at the New York Times, who adapted it from Molly Killeen at the Park Slope Farmers’ Market About the baking vessel: The recipe says to use a 9×13 baking dish (often glass or ceramic). I used a 9×13 cake pan (which was metal) and ended up with something that...

St. Louis Gooey Butter Cake Recipe JW Wed, 02/23/2022 - 10:10

Adapted, just barely, from Melissa Clark at the New York Times, who adapted it from Molly Killeen at the Park Slope Farmers’ Market

About the baking vessel: The recipe says to use a 9×13 baking dish (often glass or ceramic). I used a 9×13 cake pan (which was metal) and ended up with something that browned a bit more than I would have liked. I’d use a “dish” next time, which I believe will brown the bottom less aggressively.

About the baking time: My cake, in a thinner, metal baking pan, was also finished 15 minutes sooner than estimated, and was already a little past the “goo” stage. I chalk this up to the pan. However, I put baking times in a wide range; if you’re using a metal baking pan (though, again, I’d recommend a glass or ceramic dish), err on the cautious side. Eh, err on the cautious side either way. Always. Better safe than sorry.

Yields 16 to 20 servings, but I cut mine into 24 and may or may not know 10 people who polished off every one of them after dinner

Ingredients

Cake

• 3 tablespoons milk at room temperature
• 1 3/4 teaspoons active dry yeast
• 6 tablespoons unsalted butter at room temperature
• 3 tablespoons sugar
• 1 teaspoon kosher salt
• 1 large egg
• 1 3/4 cups all-purpose flour

Topping

• 3 tablespoons plus 1 teaspoon light corn syrup
• 2 1/2 teaspoons vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 cup plus 3 tablespoons all-purpose flour
• Confectioners’ sugar, for sprinkling.

Directions

Make the cake dough: In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly. (Very slightly in my case.)

Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Clark doesn’t say to do this, but I switched to a dough hook at this point to beat dough on medium speed until it formed a smooth mass and pulled away (just a little, my dough was still very soft) from sides of bowl, 7 to 10 minutes.

Press, stretch and nudge dough into an ungreased (original recipe suggests this; I found that my topping stuck a lot and I really had to cut around it with a sharp knife; I will grease mine next time) 9-by 13-inch baking dish (see Note above about baking dishes) at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.

Make the gooey topping: Heat oven to 350 degrees. To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.

Spoon topping in large dollops over risen cake and use an offset spatula to gently spread it in an even layer. Bake for 30 to 45 minutes (see Note above about wide range); cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

Source URL
smittenkitchen.com

Author
Deb Perelman

Source
Reddit

Tags

• Recipes
• STLduJour
• Gooey Butter
• Recipe
• STLfood

Are state education officials doing enough to support teachers and students?

Not a STL term, Manwich. The term is not wholly unfamiliar to me, having spent some time on the Illinois side, but nothing I can specifically remember. Anyone know the Alton joint(s) that sell them as Yip Yips? It’s like the "Pop" people. nOpe.

Tate Ragsdale of Farmington, MO joined the Real Rock Army today

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Tyler Cowen pointed today to a recent paper that says the US redistributes more to low income groups than any European country. But here's a chart from the paper: We're close to the bottom! So what's up? The answer is taxes: According to the authors, our tax system is more progressive than those in Europe. ...continue reading "Let’s compare the bottom 50% in the US vs. Europe"

The pandemic created an epidemic of depression.  But psychiatrists say ketamine is helping people much more than anti-depressants.