gfweb

I might have used it once. Another eG-stimulated purchase.

WTF is that? Mulch?

Chicken parm

I've never done it, but I think I'd coat the soft cheese then freeze it before frying. You might also pre-toast the breadcrumbs so waiting for browning isn't an issue.

Reseeded the lawn in December? I know its Cali....

LOL. Not lazy, perfectionist. Done sous vide its perfectly done every time on autopilot. I can compulse over the other stuff and be a host too.

Spiced wafers.

Wild fork has the same "english cut" for 8.78/lb

Just went to a once-reasonable source of short ribs. Now 10.05/lb! And every package had a bone with no usable meat in the group of 4.

One little machine cube. Just 1.

Supermarkets here are running cream cheese sales...huge displays. Have them send an Uber down.

Pomegranate molasses glazed salmon, risotto and roasted squash, salad

Nordic Ware 1/8 Sheet Pan, 1-Pack, Aluminum (eG-friendly Amazon.com link) I keep 4 by the stove. might find a better price but the nordicware pan is good and sturdy

1/8 sheet pan or sizzle dish. Zillion uses. And This. Check oil temp, or fridge temp, or cooling soup temp. https://www.amazon.com/Etekcity-Lasergrip-1080-Non-Contact-Thermometer/dp/B00DMI632G/ref=sr_1_14?keywords=digital+foodthermometer&qid=1639673877&sr=8-14

Interesting how GB casserole was promoted into a Thanksgiving standard. Seems Mac and Cheese has somehow been insinuated into being part of thanksgiving in the past 10 years or so. Years ago, I met an old woman who worked for Cambell's as a recipe developer. She said she was behind all the mushroom soup recipes. Wonder if she's in that article...

Always a spider unless its fine stuff, then a strainer , for me

I've had confusion with the word from young servers. I usually say "no ice" or , more usually, "one cube"

yup.

No, just filets mignon. I ought to try a Wellington, though

Do you go "caw caw"?

Not likely. Its a big dish needed to serve a bunch of people and is brainless to cook whilst I fool around with other dishes.

I just checked Wild Fork. Much cheaper than costco for tenderloin. I'm losing the need for costco.

That is certainly true. Short rib and oxtail never appeared on a menu at places I go to until the 2010s or so

I watched her as a kid with no interest in cooking, but I loved how genuine she was. This show appeared to be a single take. Wow.

Ah. Now I get it.