Basically the only way I can get corn tortillas in my little corner of New England is by ordering Al Pastor at the ONE Mexican restaurant. I used to live in AZ, and I swear I didn’t know that, other than Taco Bell, people used flour tortillas for tacos was until I was 17.

I really miss that little Mexican take out on…

I’ll start production on the t-shirts.

We’re done here folks.

Aside from Batman & Robin, what are the worst movies George Clooney has starred in?

Serious poll for all you Skilletheads: (soft) Corn or Flour tortillas with your tacos? I think there’s a time and a place for both, but I have to go with corn overall. DAT BODY.

I also think I need to come up with a better term for regular commenters on Skillet.

Too hot and humid today to do this inside. I’ll have a (few) non-roasted Tom Collins while I grill some lamb kebabs, and throw some lemons on for a Roasted Collins, which is a term I hope I just came up with.

I AM OLD TOM, GIN OF GINS: LOOK UPON MY COCKTAILS, YE MIGHTY, AND DESPAIR!

BUT I WANT CHEESE NOWWW. They do mention that depending on the cheese and the amounts used, there may need to be some variation involved. UGH. 13 hours just to find out you did something wrong is soul crushing. I LOVE my Anova, but man.. 13 hours to find out I fucked up, I don’t know.

That Saveur method looks MUCH more…

All you need to know: “Flavor Town”, “Donkey Sauce”.

I also really miss Kitchenette now. :(

He just goes places, is loud, comments on the obvious and eats.

His current cooking techniques are inspired by what I can only imagine are the bastard child of things you’d find on Mid-Century Menu, and Bobby Flay’s earlier corn based failures.

I love cheese. I love science. Cheese-ology might be the major I wish I had taken in college. I had 3 slices of cheddar and some rum for breakfast on Sunday. IT WAS A ROUGH WEEKEND, OK?

As much as I love it, there is a limit on how much effort I want to put into cheese - 13 hours in a sous vide is well beyond that.…

I ended up with a Gigabyte 980 Ti last year because of the output options - it was the only version of the card that had two DVI-D outputs, which matched my 2 year old 144hz 1080p Asus monitors (no DisplayPort). Through a rebate, the card cost about $620.

I’ve since upgraded the card to liquid cooling through parts…

“Harry Potter spoiler references? After all this time?”

”Always.”

I guess it’s a lack of practice. Eggs for me are either fried over hard, sunny-side or poached. The only reason I’m capable of poached is because of having to do so at work for salads - it was one of my proudest achievements, the first time one come out correctly.

I just showed my girlfriend the title of the article. She made a face that would make the Crypt Keeper shudder.

I was helping my youngest sister learn to cook, and the first thing I taught her was how to make a filled omelette - she wanted to make French because “it looks pretty”, I told her that she could pay for my…

IT IS SO GOOD. I love Better Than.

NOPE. This is how you end up here.

I always wondered what Beefamato was for.

Dill with it. :D

I have a huge pickling crock, similar to this, that I inherited from my great-grandparents. It’s a little more than 3' tall and weighs about as much as I do. I did a matte black vinyl wrap on it and keep it next to my grills as a charcoal dust bin. I wish I hadn’t now, I would love to make about 80lbs of kimchi.

I saw a werewolf drinking a Bloody Mary at Trader Vick’s. His hair was perfect.

I did the pickle puree with my horseradish last weekend. SO GOOD.