I’m my own frickin’ spirit animal.

You’re making it way too complicated, man.

I promise no ill-will or intent and just genuine curiosity, and a desire to not be murdered over the next 6-8 days when I get home after work. This looks amazing and probably tastes just as well, but I saw it and thought:

Ladies of the internet, what is the correlation between chocolate, wine, etc, and periods? I…

Holy shit, Raptors have been out that long?

We don’t have time, we have to vacuum up all of the candy corn/autumn mix that you heathens refuse to partake of.

oh ok i suppose this one might be ok too

PK and I got into a small discussion the other day (ha) on Twitter over the current status of the ATK/CI/CC empire. I am not happy about it and he says it hasn’t changed. I don’t think the quality of the writing has been near as good, nor the quality of the recipes or even…

So this one. I guess I’ll just as for a fattier cut of each shoulder and cut some of the fat caps to render since it’s kinda stupid to spend money on suet.

Also, I really want this book. Bueno doesn’t sell their special reserve online though. :(

I have no recollection of this post. Not a great day. :(

Primera, no me gusta mucho frijoles o habas. i mean, baked are alright once in a while if i’m having some BBQ type items, but i’m not about those multi-bean salads or dips or refried varieties.

I guess in my experience chili isn’t something with a lot of depth in terms of flavor, and too much depth in terms of emotion.…

Bandwagon target acquired.

I get really excited about chili but then I take 2 bites and remember “Oh yeah, I don’t really like chili”. If anything, I like cornbread. Or chili-mac, but that’s not really the same thing at all. I think I just like it because my mom made it with “squiggles” (rotini) when I was a kid.

I…

I don’t have enough life energy to ____ today, so I’m just going to wait for Antifaz and Torch to show up and jump on their bandwagons.

We did just do meat and a starch, so dessert seems like the next logical step. I don’t like making creme brulee in not a sous-vide, but I can’t imagine it would be any more difficult…

- Then throw the entire thing into the ocean and eat a bag of Milky Ways

- Cry

- Continue to exist

Or in front of an entire children’s birthday party, staring dominantly into the crowd.

Takes all kinds, pal.

Rodney Dickman , who maintains the MERA Registry, is always looking for information about MERAs. If you know of a MERA, please contact Rodney at:

Right, which is why I posted “cheese”. Take this time to refer to the quotation marks that make up 3% of the characters in the post, yet reflect 100% of the point that you missed.

To be defined as a proper cheese, vs a cheese product, vs a cheese food, the product must meet certain standards.

Despite Velveeta being a a…

As such, I pronounce this use for my Anova to be “silly” and will not be doing this again. I should have gone with the chili, is what I’m saying.

Velveeta is a “cheese” that is not refrigerated. That is all.

Gotta have the provo in there for that golden crispy color up top though. I’ll try thirds and a 50/50 mozz-tina mix and report back Monday.

Yeah, but it’s the ratios and the third cheese that keeps screwing me up. I’ve found that whole milk, smoked mozzarella works really well, and that shredding on a box grater and letting them come to room temp makes a difference in stretchability.

Some say folk there still wear cargo shorts and long sleeve plaid shirts around their waists..