Orbit

I loved that book. I'm currently perusing "Consider the Fork: A History of How we Cook and Eat" by Bee Wilson.

Adding heavy cream will tame the heat

I no longer have this problem due to age, but in the past it was all about Champagne, chocolate, and potato chips, popcorn or anything salty.

We're doing this: Roast chicken Deviled eggs Candied yams Cornbread dressing Gravy Mashed potatoes Whole cranberry sauce from a can Korbel and Beaujolais to drink

Welcome!! I envy your living in France!

Lunch in an Argentinian restaurant in Monterrey, Mexico. Very large beef....

Greetings from Santiago, Mexico (near Monterrey) Day of the Dead display.

How is it going now? @Panaderia Canadiense

Thanks! I'll be sure not to leave them in too long.

I crack them on a flat surface, and ocassionally end up with a mess if I crack harder than is needed.

Newbie question: Can you put pizza dough in the freezer for use later?

Reviving this thread to ask a question. When using a bread machine, do you sift the salt and sugar in with the flour, or mix it together? Or do you just dump it on top of the flour?

I just roasted a chicken on Saturday and forgot to take a picture....It's chicken salad now!

Interesting. Perhaps the servers have an unconscious idea that men want extra food/sauce. They might not even realize they're doing it.

I recently had my first gout attack (ouch!) and was looking at gout cookbooks on Amazon. I wondered if anyone here was similarly afflicted and had recommendations. There were so many I couldn't decide between them!