TicTac

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!

You may have just exceeded your monthly quota of fries @Shelby 😛

But it is used to make stock? When you said you kept it next to your marmite, I was wondering if you spread this on toast as well...lol.

Is this akin to a stock cube in paste form?

Maybe I missed it - negative press around gas ranges!? I would not trade in my gas range (wolf in this iteration) for all the ranges in China!