gfweb

Agree. What a disaster ice makers are. Never had a reliable one. And filter expense adds up quickly. I wonder if they are designed to suck so we'll buy maintenance contracts.

Thats a very nice tree, not a mountain.

I couldn't live under those conditions 😉

Its the eating I find difficult.

@FauxPas Smashing job. Really great. And the views...

Tomato is not an animal or a mineral, so its a vegetable. I'm relieved you like sprouts, I had thought otherwise. As for me, I've never met a brassica that disagrees with me. Eggplant are another matter.

Brassica are a lacuna in your otherwise impeccable taste

@rustwood@Shelby@kayb I softened brick of cream cheese Mayo about 3/4 cup 1/2 tsp dijon 1 handful of grated parm (?1/3 cup) (green can dreck is OK here) 1 fine diced shallot 1/2 tsp sriracha 3/4 cup of food processor (cuisinart miniprep*) shredded country ham Mix it all up with your pimiento cheese fork and let sit for a few hours. Dust with pimenton and broil for 10 min * I love my miniprep...used at least weekly...what a bargain. Big processor maybe twice a year.

I made a very nice hot country ham dip for my son and d-i-l over the weekend. Bentons ham.

I'd like a video of proper bucatini technique. I've searched and only found a joke video of some gavone using it as a straw and eating it with fork and spoon

@lindag Just perfect!

Lot of work to fix a bad kitchen. I respect that.

Braised short ribs for a wet and cold Fall night.

I shudder at the black splatter from that bucatini.

@Katie Meadow Agree completely on fat wavy edged lasagne noodles. I use the no-boil flat thin ones. They build a more stable lasagna and are easier to work with. They work great if soaked for 10 min and cooked for 50 min, contrary to the package instructions

My favorite pastas...spaghetti, cavitappi, cascarecci, strozzapreti, rigatoni, Israeli cous cous

Bucatini is a PITA. Hard to fork Splashes sauce.

Nope. I've had two.

Braise it even more till its nice and brown. Gets nutty and sweet.

Indeed. Mint and olives are low on my list

Really.

I'd sign on for that

Make a profit now and let tomorrow take care of itself. I can see both sides of this.

What are the beige discs just north of the scallop?

I Dont know the answer for certain but I'd bet steam aids conduction in sous vide mode.