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The boxed brownie debate

October is the fourth-annual Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, delicious features, chef profiles, unique articles on everything food, as well as the winners of our "Best of Dining 2010."

I'm normally a die-hard from scratch kind of cook, but as much as I love homemade brownies, my husband prefers the boxed version. This got me thinking about pre-fab foods and why we may love them.

Is it convenience? Is it the MSG and other addictive additives, or something else?

I personally like Stove Top stuffing. I actually make a pretty darn good homemade bread stuffing, my grandmother used to make oyster stuffing and my father in law has historically brought great stuffing on Thanksgiving from the now-closed Alpine Village in Mequon but for whatever reason, my preference is chicken-flavored Stove Top (I don't care for the turkey version).

In my case, it probably has something to do with the tasty artificial ingredients that are undoubtedly terrible for me.

With the boxed brownies, I think Scott actually prefers that kind of crunchy dryness you get with boxed brownies versus the moistness of a homemade pan of from-scratch brownies.

You can purchase just about everything one would normally make from scratch in pre-made form these days. I suppose this is in part why Sandra Lee of the Food Network (a Wisconsin native, by the way) has claimed fame through a show called "Semi-Homemade" -- a show where she cheats her way into high quality dinners by using some homemade, some pre-made ingredients.

Is it really cheating anymore these days when so many people don't even bother to cook? Shortly after watching Sandra put out a giant spread with multiple store-bought ingredients, I watched as Guy Fieri made his own pita bread on "Guy's Big Bite" and thought that I would never do that since he could only bake them two at a time. It would take me several hours to make enough to entertain company.

So, maybe it's a combination of tast…

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Triskele's, 1801 S. 3rd Pl., is ready for fall.
Triskele's, 1801 S. 3rd Pl., is ready for fall.

Triskele's offers fall specials

October is the fourth-annual Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, delicious features, chef profiles, unique articles on everything food, as well as the winners of our "Best of Dining 2010."

Even as fall is upon us with less than the customary blustery weather, Triskele's, 1801 S. 3rd Pl., is getting us ready for those cold, cold evenings with a new batch of fall specials.

And don't be deterred by the construction on South 2nd Street; remember, your favorite restaurants need loving, too.

Triskele's nightly fall specials include:

  • Tuesday -- All you can eat mussels for only $8 per person.
  • Wednesday -- 1/2 Off bottles of wine & beer on draft.
  • Thursday -- 1/2 Off appetizers, $4 glasses of house wine & $4 fall sangria.
  • Friday -- Fish Fry, of course, but oh ... so much more.

Triskele's is open Tuesday through Friday from 11 a.m. to 2 a.m.