Robert Haynes-Peterson

Seattle

Writer and Editor at Freelance

writer/editor he/him Seattle area Here to observe & sometimes retweet. Chowhound, Inside Hook

Articles

What Sets Mexican Avocados Apart From Other Varieties?

2 weeks ago | yahoo.com | Robert Haynes-Peterson

We often associate avocados with Mexico, thanks in part to its crucial role in guacamole (which is pretty simple to upgrade). These days, though, avocados also thrive in California, the rest of Latin America, and other parts of the world. Yet Mexico is still the top producer. According to data from Mexico's Agri-Food and Fisheries Information System (SIAP), 2.7 million tons were grown in 2023 (per the USDA). Of that, more than half was exported, with 81% of those exports coming to the United States.
There's Only One Ale You Should Reach For When Enjoying Fish And Chips

3 weeks ago | yahoo.com | Robert Haynes-Peterson

The combination of fried fish and french fries, or chips, might be Britain's defining street food. By the early 1920s, there were more than 35,000 chippies in the U.K., and there are still around 10,000. In America, you won't find nearly as many standalone fish and chip shops, but you can easily grab the meal at bars, seafood restaurants, and fast food joints almost anywhere in the country. Heck, Italy boasts the only Michelin-starred fish and chips spot. It's clearly a global dish at this point.
The Unexpected Creamy Addition That Amps Up The Flavor Of Store-Bought Mashed Potatoes

3 weeks ago | yahoo.com | Robert Haynes-Peterson

We may receive a commission on purchases made from links. Making a side of mashed potatoes is an easy, tasty way to complete a meal. Chop some spuds, boil them for less time than you think it will take, and mash them with some butter and pepper. Many people know that adding butter, milk, or cream will help make them even fluffier and less bland (fat adds flavor, after all). Cooking them in half-and-half instead of water is a swap that gives mashed potatoes a heavenly taste.
The Crunchy, Tangy Topping You Should Be Adding To Your Fish Sandwich

3 weeks ago | yahoo.com | Robert Haynes-Peterson

It's never made sense that people make fun of the fish sandwich, particularly a fast food sandwich like the McDonald's Filet-O-Fish. When they're well made, fried fish sandwiches don't have the weight or sameness of a griddle-cooked burger. With each bite, the fish flakes off beautifully, perfectly embedding oil and moisture from a proper deep-frying. Draped over a fluffy bun, with a little tartar sauce and cheese, you've got a combo that shouldn't be dismissed as a sometimes food.
This Store-Brand Hard Seltzer Was One Of The Best We Tried

3 weeks ago | yahoo.com | Robert Haynes-Peterson

It's no secret that there are a lot of hard seltzers on store shelves from which to choose. Back in 2018, there were only 10 products classified as hard seltzers. By 2021, that number climbed to more than 300, and the industry continues to grow. Navigating this veritable cornucopia of brightly colored cans with clever names can be overwhelming. So Chowhound gathered up 11 of the best hard seltzers out there and gave them all a taste test.
How To Make Bologna The Last-Minute Superstar Of Your Next Potluck

3 weeks ago | yahoo.com | Robert Haynes-Peterson

Casseroles are the unsung heroes of last-minute dinner plans. Sure, they must be compiled, and bake for an hour or so. But the flexibility offered by casseroles, hotdishes, and pasta bakes is nearly unparalleled. If you've got some veggies, cheese, and a carbohydrate or starch (could be pasta or rice, could be biscuit mix or boxed instant potatoes), you've already got the start of a tasty casserole.
The Viral Trick For Getting Crab Leg Meat Out Of The Shell In One Tap

3 weeks ago | yahoo.com | Robert Haynes-Peterson

Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience.Generate Key TakeawaysExtracting the delicate meat from crab legs is something of a Herculean task. Different means of poking and prodding, cutting and cracking offer pros and cons, but most techniques end up tearing or shredding the meat.
The Classic Swedish Pizza Topping We Need In America ASAP

3 weeks ago | yahoo.com | Robert Haynes-Peterson

Pizza has become something of a global dish, with regional variations and specialties popping up from New Haven to Tokyo, then gaining popularity with a much wider audience. From the ingredients that make Michigan's Detroit-style pizza so distinctive, to the fantastic Indian Pizzas starting to make waves across the U.S., America is fertile ground for inventive pizza toppings. So why is it so darn hard to get a Swedish kebab pizza here? And how do we change the situation?
The Canned Staple That Takes Frozen Fries From Good To Great

3 weeks ago | yahoo.com | Robert Haynes-Peterson

Frozen french fries are fine. They're even better after a late night out. But on their own, there is a sameness and blandness that can get a bit monotonous. Fortunately, there are plenty of ways to dress them up. Dousing frozen french fries in truffle oil elevates them, for example. But if the hunger hits and you want something effortlessly epic, look no further than your pantry, where that can of chili has been sitting for months.
How To Perfectly Shred Imitation Crab In A Flash

3 weeks ago | yahoo.com | Robert Haynes-Peterson

If you've never had it, you may wonder what imitation crab is and how it's even used. Also called kanikama, this ingredient is a tasty way to introduce seafood flavors and textures without breaking the bank. Made from a mix of processed and minced white fish -- called surimi -- starches, flavorings, and sometimes a small amount of real crab, imitation crab is a versatile, affordable ingredient (imitation crab tastes even more crab-like paired with butter, by the way).