I wish! I just really, really like it. I’ve tried making it at home using “copycat” recipes from different sites, tried different methods (whisk, food ninja, blender) and nothing can replicate the texture and flavor of Annie’s. Not to say that they aren’t still good in their own right, but it’s just not the same.

My favorite dialogue exchange of that entire episode of Chopped.

“First of all, this is like two pounds of pasta.”
“Yes that is true.”

You say you don’t want processed foods or “mechanically made” food? You must live outside of the US, or aren’t familiar with their restrictions on dairy.

I’m explaining that, for the common folk, that replacements are available and just because you see a fancy dish on TV or in a magazine or blog, you don’t need to run…

Exactly. I’m not enamored by haute cuisine and anything starting with gastro, but I make the best I can do with what I can afford and what time I’m allotted. 2 jobs - one sysadmin and another as a kitchen slave, 80 hours a week, plus finishing a second degree before moving on to an MS.. there are gonna be times where…

Make a mornay with freshly grated vs green tube and tell me that you can taste a noticeable diffrence.

Not everyone can afford or justify parmesan - roughly $20/lb for Reggiano around here - for small dishes where the flavor is substantially masked (my mornay is mostly used in moussaka and pastitsio). Would it be…

I don’t know that I would have the willpower to make that last 12-16 months.

Equally important to buying a good cheese is how to store it and how to cut it for serving.

As awesome as this is, he came in THIRD at BlizzCon this year.

That’s why they sell big bags. 1C for the mix, 1C for stuffing your face.

Ravioli and Wontons

It’s a vicious cycle.

It’s the kind of thing that you’d make for lunch, but then you’d eat it for breakfast, so you have to make 2. But what about second breakfast?

I don’t disagree, but the turkey I had last Thanksgiving won’t be the same as this years bird. I use 3 probes for a turkey (iGrill 2) in each breast and a single thigh. I’m really obsessive about this stuff though, and loathe cooking whole turkeys.

You can’t just expect a temperature to raise perfectly every time.…

Tahini based dressings, you say?

Warning: Goddess dressing is a highly addictive substance sold by “dealers” that refer to themselves as Supermarkets. It can also be made in the kitchen using easily obtainable ingredients.

Do not under any circumstances use it to lightly dress warm pocketless pita sandwiches…

Low mileage, AT, FWD, and decent (not great) fuel economy for $5k. Doesn’t need any cosmetic work, and even the door sills look to be in good condition.

NP, and I’d buy this for a commuter car. It won’t be as fun to drive as my S60 R, but it is still a head turner - if nothing because of how obscure it is.

At home? People who care about doneness and food safety. I will for for larger steaks (if I’m cooking to rare), roasts and especially poultry. I grew up preferring dark meat in a family that preferred breast, and thought that a turkey was finished when the breast was at 165 degrees before resting it, and then…

In the original Peter Pan, Hook is the (racist) evil dreamworld version of Wendy’s gruff father

I can tell you just by looking that those steaks pictured are not fresh off of a grill. They’ve rested, cooled, and are definitely toward the upward spectrum of each level of doneness. SE also doesn’t have the agenda that BIG BEEF does, and can use images that aren’t an ideal, mouthwatering steak for the sake of…

in the outside

Compared to what? The FDA through FoodSafety.gov does recommend higher cooking temperatures, but those are the correct temperatures to cook to before resting for a desired doneness level.

Plus I’m hella ServSafe certified, and a stranger on the internet. So you can trust me on this.