Pasta might be interesting, and it’s the most carb-iest time of the year. I think it would be easy to find the ideal time like calimari had, with a longer time resulting in semolina mush.

I think sauces themselves might be the more complicated part - finding that ideal temp and time for a perfect sauce, or separation…

My parents have one as well, with 4 dogs and 3 cats. I think they go through 6 bags a year, which isn’t so bad.

I love the reach and the wide variety of suction levels you can adjust. I can vacuum EVERYTHING, much to my girlfriend’s chagrin.

I love my Miele. SO GOOD. The powered, extendable arm makes a huge difference.

Got a recipe? My current is 1 1/4 C of olive oil, 1 egg, 2 TBSP lemon juice, 1/8 tsp salt, 1/8 dry mustard. I guess I wouldn’t be sure where to sub in fat, but I wouldn’t mind duckfat mayo at all.

Cassia is fine, but the only reason we have it at all is because it’s competitor, Cylon cinnamon, was expressly prohibited for trade outside of Kobol (Sri Lanka) during its first civil war. Once Kobol was divided into 12 colonies by the new regime, Cylon saw wide export and more frequent trade, and made its way into…

5 stars on 3 reviews that all came from 2 days ago, one from “Adams Family Reviews” that “loves electronics” but hasn’t reviewed much more than yoga equipment and phone cases. Multiple reviews are done by them on a daily basis, none of which are confirmed purchases. No thanks.

I’ll wait for the Philips to go on sale…

5 stars on 3 reviews that all came from 2 days ago, one from “Adams Family Reviews” that “loves electronics” but…

In many Italian regions, this thick, dark syrup (or golden or red syrup, if made with prickly pears)

Can we just talk about the Cougar instead?

It’s beyond easy to make. The only thing I’ve found is that the olive oil REALLY matters. I use the Berio Extra Light (gallons at Costco and BJ’s and Sam’s Club, smaller bottles at most supermarkets) and it comes outperfect every time. The only caveat is that I need to wait for 30-60 minutes for the egg to come to…

That little butter pool in the potato volcano :D

Yep, but those were hand-me downs from my great grandmother! I’m pretty sure if I went to my parents RIGHT NOW there would be at least one of those Pfatlzgraff dishes in the cabinet.

Raising the Bar I goes into a great level of detail (because Good Eats) about what’s what and when, why and how. I agree with all of it, having tended bar and wanting to blow my brains out during the Great Mojito Craze of Fuck Off, White Girls 2000something.

It was on Netflix, not sure if it’s still there.

AM I THE ONLY ONE AROUND HERE

Deep cast iron with a Thermoworks chef alarm. Pain in the ass to dial the heat in, but once you’re there.. you’re there.

Haven’t seen olluco since I moved up north. If I could find a seed for it, I’d devote a good portion of my garden to it. Probably even expand if I could do more than a few rows, I planned on dialing…

I love my little ravioli wheel and I feel so bad that I don’t use it. It’s such a worthwhile endeavor to make 8 sheets and freeze what you don’t use. God dammit Torch, that’s going to be my weekend now.

I’ve committed a few “crimes” in my kitchen career, but I can honestly say that I’ve never used store-bought minced garlic, or substituted powder/granulated for a real clove.

That’s up there with not eating the crust when you get pizza, or only eating the frosting on a cupcake, not eating pudding skin, checking only…

Yukons are so good and I really want to pick some up on the way home tonight, but I’m pretty sure I committed to some kind of salmon on top of some kind of butter lettuce salad. I’ll likely end up just searing the fish and then reducing whatever I wanted to glaze it with, some kind of garlic and honey thing with my…

I love making pasta. I’ve only ever done sheets for lasagna, pappardelle or ravioli though, I’m not bold enough for noodles or shapes.

Have you ever done ravioli? It’s exhausting and anxiety inducing, but it’s wonderfully delicious. You don’t have to have shitty cheese anymore! I did need to take over the dining room…

Do you really need to ask? Of course I have. I am permanently insane about lasagna quality. But I am too tired for science, so here’s the shitty version.

The ones that are packaged as no boils have a totally different makeup to them and are built to basically absorb moisture, plus they don’t have those curly edges…

Carl, triumphantly: Ha HA!

Lots of mandolins come with a wavy blade. There are no excuses.


The real argument in this thread should be whether or not people dip or drizzle. DIP IS THE CORRECT ANSWER, YOU DRIZZLING HEATHENS.