weinoo

Since I'm the breakfast cook, I guess I wait as ling as it takes me to make it (and I make breakfast every single day). I don't wait long for my first cup of coffee, however - that gets started pretty darn quickly after awakening.

When he does the dog food video, I'll put that up!

Just when you think you've seen it all... Jacques and Spam (and beans)

Today - $1.49 for large whites, and $1.79 for large browns.

Back when I was driving a cab, I stopped at San Gennaro (this is the 70s, mind you) to pick up a, yes, sausage and pepper hero (and we could basically park our cabs anywhere back in those days - if it got boosted, I didn't own it, so I really didn't care). So while walking around, I decide to throw a few ping pong balls into fish bowls and end up with a goldfish in water, in a plastic bag. Thinking it wouldn't be a great traveling companion in the cab, I offed it on an unsuspecting kid...I'm sure the parents were happy.

Orecchiette with sausage and broccoli raab. Secondo was a chicken leg.

Griddled, not grilled!

I'm surprised at you all... But go on hating...https://en.wikipedia.org/wiki/Holy_trinity_(cooking)

Isn't this what fingers are for?

Exactly! I don't think they're griddling red or yellow bells (and my advice is to not ask them if they have any)!

I come from a long line of raw green bell pepper eaters...never understood what was wrong with a crisp, slightly bitter, juicy fruit.

You're close to good doctors, right?

In the NY Times, an article entitled A Stir-Fry to Convert Green Bell Pepper Skeptics aims to win over the green bell pepper haters. To whit: The article. And recipe.

No need to apologize; I thought I had recommended a product, but then couldn't find my post here!

Wasn't this asked in another thread?

I like the wirecutter for certain types of reviews; for food and food related stuff, not so much.

Go ahead, rub it in on us city folks who live in apartments! But - where's the wood or charcoal burner?

Corn syrup +sugar + a bunch of other ingredients = molten something that’s tasty.

Perhaps one of these... https://www.napoleon.com/en/us/grills

Ooooh, this is all good news!

https://www.nordicware.com/products/naturals-1-pound-loaf-pan/

I’m guessing it’s because the heat is pretty high in the donabe, at least to begin with.

https://www.beverage-world.com/en/newsdetail/ramazzotti-aperitivo-fresco

I get it…this is where Amazon, La Tienda, and Despaña come in handy.

I wasn't able to pre-salt the salmon for this dish for as long as I would've liked (overnight, basically), but I got the Donabe out: Fresh wild sockeye (with a little albumin coagulation), with hijiki and ginger. Koshihikari rice, cooked in dashi, sake, mirin, white soy, sesame. Sometimes I forget how good donabe rice is, because it's so easy to just turn to the rice cooker. But this rice had a lovely crust, and look at how beautifully separate the grains are...just fantastic. Fresh spinach goma-ae. Other than having to wash 2 big bunches of fresh spinach 3 times each, the sesame dressing makes the spinach delish.