gfweb

That recipe uses jasmine rice. Mistake I think. As said above, arancini are usually made with sticky risotto rice. I don't think jasmine would hold together. They are great. I fry them, ought to try t he air fryer

I find that there's St. Pat's corned beef and deli corned beef. The latter has more spices and just tastes better.

Jalapeno fish cakes with chili sesame aioli

channeling @dcarch

Hmmm. Pellets are much easier to store than wood and easier than charcoal too. They don't seem to need the tending that a wood fire does. I do pellet smoking in a small pellet tube. A cup or two burn forever...many hours.

But then you have to use two hands to unscrew the cap and I usually slop out more oil than i need

They are so cheap I just toss them when they are dirty

I buy the cheap ones at the restaurant store and I usually end up cutting the top back a bit to allow better flow of thick stuff.

A new potato ricer

But its nice to have greens and tomatoes in the back yard.

And I'd add that new fridges have too much electronic crap. My fridge doesn't need wifi or an e-shopping list. Engineers and marketers run amok.

Induction is a matter of taste for me. Salamander seems very restaurant-y and a space hog. A good counter -top oven would broil well enough for me...eg Breville Smart Oven Miele makes a built-in steam oven that is less than a Rational in price. I almost bought one. Fridge sizes seem to morph over t he years...always larger. I'd leave room or have an easily removed molding

Thats nuts. Wisconsin parm is junk compared to the real thing

Whatever is at hand. A empty can of tomatoes, deli cup etc. Or more likely right on the counter which I'm going to wipe down anyway. Spoon rests seem great in theory, but most of the time its one more frigging thing I don't need on the counter

Dunno. Maybe too wet. Or a combination of all three

I guess I'm just jealous. My ramps patch failed this year.

Poutine and it's Jersey cousin, disco fries, is classic drunk food or stadium food...meant to be eaten with a plastic fork.

LOL. Ramps. Beloved of bored chefs. Little bitty hyperlocal and seasonal alliums. In season right now. They are fine, but really add nothing unique. I cook with them when I have them. You are missing nothing.

Some of it might simply be availability. It took McD a long time to get places in NYC and other city downtowns. The airspace above a 1 floor establishment is too valuable to miss out on for a landlord. Right now, in Philly, the last few center city single floor fast food joints are being torn-down.

My 30 y/o daughter has never had a McD's hamburger

I haven't had a bahn mi.

I use Goya chicken bullion which is similarly MSG laden.

It really is... to the point of being unusable

I use it in sauces, tasting as I go.

Buy "Accent" Its in the spice section