gfweb

He's unworthy of the cheese. He should give it to you

Chicken cacciatore can stand up to a red

Bacon -wrapped dates with Mexican chorizo >> Bacon-wrapped dates with Spanish chorizo

Yup. Can't change it

Mom wanted you out of there ! No waffles for you

Barley and wild rice. Barley makes a nice creamy risotto-ish dish. Wild rice + sauteed red onion + rehydrated cranzins is nice too

Inside is great. Here's the pan after intense scrubbing.

@rotuts I'm beginning to wonder if it is a bad batch. Over the past two days I've spent 2 hours (in aggregate) with BKF and brillo and some of the stuff just won't budge.

I have a different standard for crispness in potato fries and sweet potato fries. Don't think the latter can approach the former , at least not in my kitchen.

I've got a lot to learn about rice. I have "arroz" from the market, arborio and wild (Michigan) rice, and barley, which also isn't rice. I put them into my Zoj with the fuzzy logic (that looks like a pokemon), push the button, listen to the jingle, smile and walk away.

Can one make iron from steel? The consensus answer from google is that its possible, but not cheap to do.

I have an original All Clad Master Chef pan and a newer Master Chef 2 pan. Both have aluminum exteriors. The older one never takes a stain on the outside, looks pristine and unused. The MC2 pan stains like a mother and its almost impossible to scrub off with BKF and Brillo combined. So what's up with the original MC pan? Any suggestions for the MC2?

Wonder what that cost them.

Sounds artisinal, curated and expensive. Kidding (a little), but how can a startup compete with Lodge who makes good affordable stuff? Lodge prices amaze me. They could add $15 to everything and still be far cheaper than the competition.

There's a number of them in many sizes https://smile.amazon.com/s?k=lodge+grill+pan&ref=nb_sb_noss_2

lodge has decent ones at a fair price

welcome!

Reduced TG this year. Just kids and d-i-l....all tested negative within a day or two. Shrimp and artichoke dip Football Roasted dark meat...SV Breast...gravy (converted a turkey-hating dil) Sprout/cranzin/onion thing au gratin pots smoked yam stuffing (but unstuffed) jalapeno cornbread (made by the son) pear tarte tatin

And "sinful" and "decadent" remain negatives in my world.

ooey-gooey barf

Nor was Pepin unless he sneaked into a chef job late in life

Perhaps when applied to people the 'ie' grates?

The "ie" ending grates. Its over familiar and has a negative sound to my ear. Commie, bolshie, groupie, zombie....

To me, craveable is one of those BS food writer terms that is way over-used by unoriginal Instagram writers. Should be suppressed

If the majority rules in language then all the quaint British expressions are rendered meaningless.