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Sausage gravy, steamed lacinato kale, and pan friend plantain, over cheesy grits

I'm booking my flight ticket for next year's Oscars!

It works fine for me. It doesn't automatically open, but downloads to my downloads folder and offers me the option to open it. Do you have a PDF reader on your browser?

Brilliant, @liuzhou A performance of great range and depth!

I must be doing something wrong. Nothing happens when I copy that link and try to open it. I am interested in the report.

A couple of days ago, I posted my Liuzhou Luosifen Lunch on the lunch topic. I alluded to there being a bit of a story behind it. I was, in fact, eating lunch for a movie. Well, a three minute video. A team of local medics and science types have been studying the health benefits of the city’s signature dish, now the top selling instant noodle in China. Not that I was eating the instant version, but the authentic 16 hour recipe. One of the team is one of the people I’ve known longest in Liuzhou – she is now the Director of the city CDC. She’s in the video wearing the white medical garb. No idea who the jerk in the yellow hat is! I have attached the English translation of their report for anyone interested. spicy-food-consumption-reduces-the-risk-of-ischaemic-stroke-a-prospective-study.pdf

The closest KFC is 9 miles away. I could order it via UberEats or DoorDash but I don’t want it that badly (I tip per mile). My mom might be up for making me pastina. It would probably make her feel better to do something useful for me, instead of my hiding. Thanks for the idea.

I can usually get it easily @Alex and I’d be happy to mail some to you. Barilla is the brand accessible to me.

A neighbor brought me this soup that blew my mind. The recipe for this fresh pea soup reads ordinary but the result is anything but. Super flavorful, extraordinarily satisfying. Smooth as silk.

Money returned? You won.

I love robotics, and I love cooking. The egg cracking is top-notch. It looks like you have a winner in that little niche. The cooking? Not so much. The first, one-egg example is not very well cooked. The two-egg test wasn't followed to completion. But back to the cracking, check this out and consider trying to do this test (maybe after egg prices come down a bit)

Never arrived. Money returned. No follow up story to tell because they coughed up my cash and disappeared.

Pastina, oatmeal, rice, mashed potatoes and gravy - been there, done this - more than once. Also ice cream, milkshakes, smoothies, yogurt, cottage cheese, diced canned peaches, applesauce...

Hello, My wife needs to have some serious dental work done, and will have to be on a diet of no dairy and no solid foods for a bit. Basically nothing with more bite than soft scrambled eggs. I have some ideas for appropriate foods, but was wondering what ideas the great folks here may have.

Wasn't planning on cooking but I slapped together a quick meal. Camarones a la diabla: Sautee white onion and sliced garlic, then blend with chipotles en adobo, crushed tomato, and Mexican oregano. Sprinkle shirimp with S&P, then sear and remove. Blend and simmer the sauce, then finish with the shrimp, chopped cilantro, and a little leftover pinot grigio (some for the sauce, and some for the cook). Shrimp turned out particularly tender. Quick guacamole with chopped jalapeno, cilantro, and a squeeze of lime.

I don't think that's a big ask at all. Tell them that's what you're craving. If you have anyone who routinely cooks Italian, ask them to make you pastina If I lived closer, I'd make it for you. A catering company or personal chef service would likely do it too. Pastina was what we kids got for dinner when my parents were going out on a Saturday night; it was the first clue we were getting a babysitter that night LOL so I completely get that craving.

positive reviews are often faked

I'm getting closer to actually making the chili. I've decided upon and accumulated some of the ingredients and have given thought to the process. I've decided to use chuck for the primary meat choice, but I'm not too knowledgeable about red meat and the subtleties of chuck. I've used "plain ol' chuck" in a couple stews a few years ago, and while the results were acceptable, perhaps I can do better. Chuck eye roast and center cut chuck are appealing because, while they seem to have good marbeling, they don't appear to have as much excess fat. My thinking is that they'd be easier to trim, there'd be less waste, and might have a more beefy flavor. Would these cuts give good results and is my thinking correct? Does the cut make much difference in a long, slow-cooked dish like this? I've got a great butcher shop nearby, and I'll talk with them as well. Cost in this case is not much of a concern.

That's a good point, thank you. I did find it interesting that it had over 120k reviews and most were positive...must mean people are interested. But true, we don't know how frequently they use it. So glad you brought this up...living in the USA, I'm so used to refrigerated egg cook timings, but is sunny side up that different for a non refrigerated egg? I'll have to test it. I figured it'd just be a change in timing, but maybe temperature level as well. I'm pretty jealous that eggs don't have to be refrigerated elsewhere...for one, it would make it easy to leave an egg in the machine and wake up to a fried egg in the morning without refrigeration. ohh good to know! What style egg was most popular? And what kind of restaurant was it?

I've done the same and thought the same. Bland. I now add Lawry's salt--or even dry ranch dressing. That gives it the nudge it needs IMO.

Yes, once I've reconfirmed it. The handles outside are only listed as "grey" (well, "gray") vs. "black" without even being listed as 1 or 2 although the tank gauges inside are numbered. I've established which handle goes to which tank, and labeled accordingly. When I've reconfirmed which tank # is the kitchen then I'll finish the labeling.

Can you label it or tag it?

No, it's the online store! 🙂

Today's work salad- beets, carrots, onion, tomatoes, radish, olives, hb egg, smoked salmon, cauliflower, poppyseed dressing. And romaine buried underneath.

Keurig has a storefront? I had no idea!