TicTac

Linguini Carbonara'esque Regardless WHAT you dub it, it looks (and sounds) delicious!

No one is perfect! The Pea's while delicious on their own, may not have been absolutely necessary, but I am sure it was a nice contrast in taste and texture. I would have thrown some crisp pancetta/bacon or something crunchy to elevate it a bit further - but the execution of @Dave R's looks spot on.

You have some serious skill. My guilty pleasure as of late has been watching 'Is it cake?' on Netflix, after my wife passes out in bed. The quality you are producing is right up there with some of those folks (though my guy Andrew the Green is next level unreal)!

Cook on the rice is certainly a personal preference. I remember in various parts of Italy it was always slightly different (I am sure the varietal of rice used also played into this somewhat). I prefer it with with a tiny bite in the center of the grain, but not much. As you said, the liquid topic is directly related to the last addition of liquid (I bet a parm infused chicken stock would really work nice here) and how much it is let to cook off, along with the amount of resting time. To me there is a very fine line in this topic. It should not be soupy, but also, should be wet enough that you see a glistening creamy liquid around the edge. Cooking risotto without much agitation!? Blasphemous! Sounds like baked rice to me!

Overdone or not done enough? From looks alone, it screams for more liquid. Interesting flavour combo, though.

Sorry, NY = New Years - I should have extrapolated that a bit further. This is a usual type spread for us during the aforementioned festivity.

My wife requested a NY type dinner for her birthday to eat in front of the tv with the kids - and who am I to argue with birthday wishes?! with a killer white

Real Sriracha?

Well, it's I who will be doing the waiting (chances are you have already had your dinner!). This is just a tease

Does it still count as dinner if it it only to be consumed in 6’ish hours?! paneer/pea/almond curry excuse the mess - action shot!

Just made this with some fresh mandarins I had on hand, absolutely delicious! Great idea, would have never thought of citrus and tonic water (though it makes sense given how nicely limes work in G&T's!)

Too funny. Seen this done before a few times, if you have the resources - why not, eh!? Good for him. Ronnie sounds like a true salt of the earth fellow - my kind of lad.

Might I suggest also adding some grated cheese to the mixture (I also did one rendition with smoked jalapenos)

Just saw this as well - heard good things about this mix, want to grab one and try it for my kiddos (one has Celiac). I can second Bob's red mill products, their cornbread is excellent (GF). Will have to check out the Sobeys in the area....

The MC sauce pans I have have been fantastic. Thick aluminum base, great heat retention - very easy to use the low/simmer setting on my wolf range and have the entire bottom distribute the heat nicely. Much better than standard SS. Also their copper core line is excellent. Pricey, but excellent. I have a stock pot and a big chefs pan.

crispy (and healthy, see; not fried!) chicken ‘fingers’ - home made honey mustard and tartar sauces.

Precisely. As long as its immediate family, chances are you are sharing glasses, food, and sufficient microbial particles are being exchanged through said interactions; a rolling boil would put any weaklings mind at ease to kill those whee (super scary!) beasties.

@Kim Shook - it is haiga rice. Great idea on the roasted cauliflower though, it would have taken the yolk quite nicely too. My kids however; are rice fiends.

Just found a local spot that sells replacement parts. $95 to replace the bowl...!

They went downhill big time during the last takeover when they did a major overhaul on their UI. Site moderation became far too Stalin-esque and pushed many away. Certainly an opportunity for EG to recruit a larger audience as many are scrambling as to 'where to go now' - some folks have posted about some Onion site....surely EG should be an option!

We have been very cautious with the bowl, but it is starting to scratch a bit and a few flakes peeled off. Curious if anyone is aware of a source to replace the bowls? I believe we have a 10cup version...

Sadly (but not) I only thought to take a pic on the last bone of said rack of ribs. But clearly the meat called out to me and wanted to be remembered in some glorious fashion…so without further adieu - dry rub bite shot, ‘better late than never’:

Creepy 🤣

Too yellow to be Meyer. Needs more of an orange tinge. My guess, at least 😛 Oh - @Duvel - that lasg looks epic, btw!

Was gifted a dozen huge, fresh duck eggs. Apparently there is such an abundance they feed some of the eggs back to the ducks. The yolks when broken are almost firm and mailable in texture. So rich - unreal. Could nearly not finish the second!