I don’t like seeds though! Plus I always get tomato everywhere when I crush by hand. Plus plus I set it up as an assembly line sort of thing, which relieves some of my mania. Which explains why it’s gotten worse since I left the restaurant world. =/

I’ve been canning for basically ever with my grandparents, which mostly involves me cooking whatever needs to be canned. Until this year, I had never done the actual put stuff into jars part of canning myself, however. I also REALLY wanted to make my own pickles, and decided to set out on my own. I spent about 2…

Well GOOD NEWS, and I’m sorry in advance for most of this reply - I’m not going to miss the opportunity.

 There’s about a hundred trillion guides on what you.. can can and can’t can, and how you can avoid any kinds of problems when you do can. Think you can handle it?

Ball’s site is a good start, Good Eats had a series…

If you have the time, patience - and if they’re in season - you can buy fresh plums, give them a cross cut and blanch, send them to food mill heaven and can them yourself for about the same cost of a 28oz can of Red Pack. Yeah, but the effort. Well, they also freeze surprisingly well.. but won’t keep as long.

The…

Spread out on paper towels to drain.

The thought of these two together, and Drew with an new wardrobe/haircut had my interest.

But the thought of them feeding diarrhea sludge (0:37), or “two pounds of pasta” to some unsuspecting nonnas has my curiosity.

Hate the man for things he’s actually done, not for imagined slights that have no foundation in reality.

Eh, it’s a start

By way of pamplemousse would be a really good album title for a Narnia themed symphonic metal band.

JE SUIS LA JEUNE FILLE. I’m bringing it back.

Oh god, I had totally forgotten about the Jack Chop.

OH GOD RANCH DRESSING

I just wish there was something really standout-ish about American cuisine. We do pretty good versions of other dishes, but we just borrow and steal. And then cover our potatoes in chili and cheese*.

THAT’S WHAT I MEAN. God I am so sick of seeing people eat mayonnaise covered “grilled” chicken sandwiches while listening to AC/DC.

Ah, but the reason that NOLA and really Louisiana at all has any culinary prowess is most likely because it was owned by France for so long (not to mention Spanish and African influence). By the time it was part of the US at all, they’d already had years to mingle and learn from each other. We’ve got NOTHING here!…

I get 9 of them in an 8"x8" casserole/baking dish, both salt and sugar are cheap and you don’t really need ULTRA QUALITY for this - you just want to have the chemical compounds of each. So just the store brand of each is fine. I’ve also found that the age of the egg doesn’t matter here, unlike hard boiled or poached.

Pl…

I grew up in AZ and spent PLENTY of time watching the Fall League.

But how much of that is cuisine? How many salmon dishes are unique in origin to what is now the US? Mind that the fish are available globally - Japan, Russia and landlocked through Europe.

I guess my thinking is that something like velouté seemingly came out of nowhere, but is only possible due to the creation of roux,…

Turkey and tomatoes are actually surprising to me here - and you’d think I’d know cranberries, being from Massachusetts.

Before I go on this rant: Since this post last June, I’ve taken to grating yolks over a lot of things. It’s stupid easy and basically the only way I can force myself into eating a green salad.

The body and interior look like they’re in decent shape, I don’t know a damn thing about carbs to justify working on it. I certainly can’t see it as a first car either, and definitely not for $4k (or even $3k, apparently the seller has dropped the price).

For someone that does know how the work would be done on…