PattyO

This is wonderful! More, more, more!

Welcome!

Thank you for this lovely blog!

Thank you so much for this blog! I have a work friend who was born and raised in Hong Kong (and is there right now), so it was timely as well as fascinating! She is so not into food, so your take on everything added so much to the things I've learned from her. Again, thank you!

And, to gild the lily, potato chips in the middle. Yum!

Just in time! I need this vacation! Thanks, you three!

You as well, RRO

Very best of wishes and luck, chefmd.

Please get well and out of there soon!

I made baked potatoes...baby steps...and they were perfect. Hopefully, I'll be able to expand my horizons this weekend. I have mine on the kitchen island and it looks awful. I had to put it on the end with an electrical outlet and I'm trying to figure out better placement.

Looking forward to it! I just couldn't hold out any longer and now I can't wait to play...!

I just got mine, too, Anna!

Thank you for this!

Thank you for doing this, Liamsaunt... I am in the frozen tundra right now and will live vicariously through your blog!

No, you're NOT a horrible person...or I am, too. I love Black Forest ham and Finlandia swiss sandwiches. When times have been tough I've been sure to fit the things I love into my existing food budget, as I'm sure you do. Life is too short to not enjoy the things we love.

Actually, it's any submarine sandwich. Most pizza places offer pizza and grinders which are hot or cold. I am blessed with some excellent pizza and grinders in central New England!

That's disgusting. I love me some good nachos, and that ain't it!

Happy Thanksgiving, a day late, to you as well, Nancy! I am grateful that you are sharing your adventures and am so impressed with your cooking and meals!

Thank you so much for sharing it with us!

Thank you so much, you two!

Done too soon! Thank you so much!

I meant something that was chopped ON.

A base used for chopping herbs or vegetables with a curved blade?

It does, but I pat the dough balls down a little bit for even cooking. If you want to split them, it's better to do it while they're still a bit doughy in the middle, and then you can get them as soft or as crispy as you want them to be. I have to make these soon - they are so delicious!

My ex MIL makes toutons (as I do now), only we split them with 2 forks after they've been fried on each side, fry the insides and serve with real maple syrup (or Aunt Jemima's if you're said ex MIL) and butter if you're really decadent.