do they still make tequiza? i bet his restaurant serves tequiza

I wonder if those marshmallow shooters can be modified for tater tots

yeah but did you put it on something or just sit there and eat it like a push-pop? i ask because i’ve certainly never done the latter.

my day so far:
first breakfast - a can of guinness i left outside overnight

Guy’s Signature Donkey Punch Sauce

...any plans for the Superbowl?

no lo siento, no tengo excusas

seriously quiero some fuckin’ migas right now

Try tapioca. On their own, coconut and almond flours are super gritty and absorb more moisture instead of sharing it and binding, so they’re better used for breading/coating.

If you were to add say, an egg or two, almond would be ok. I’m trying to remember the paleo spaghetti squash fritter recipe I’ve got. I’ll circle…

oh man corn fritters are the best dang thing

so wonderfully sweet

But.. it’s my money, and I want it NOW.

I know this is more about sourcing of a product, bu re: labels:

Many, many stores offer “ready to cook” meals that don’t include any information on preparation whatsoever. This is maddening to me. Not everyone has 16 years of foodservice experience and multiple instant-read or probe thermometers to check on that whole…

Shockingly warm winter here as well. I miss snow.

Girlfriend made the mistake of saying to her boss that “(client) has been sick for a while. he’s got aides” before thinking about how that would sound last week.

The same girl also asked me what “Whole Bean” coffee was, thinking it was
like whole milk and you just get more coffee flavor I guess”. She is wonderful and…

Phoenix, December 1996. Tommy Hilfiger carpenter shorts and a big puffy Adidas jacket in the unbearable 50 degree winters.

Frost on the roof at night, but we had that fake stuff to spray the windows with so it looked like they were icy. I miss being a kid.

omg holding hands and skipping through the rose garden

Growing up in AZ, my best friend’s grandmother made it for us all the time in the summer. She’d soak it and cook it on the stove before putting it in a blender, which is all I can remember about it. This seems like what she did. I don’t recall her soaking it overnight or near as long.

Worst case: rice pudding. Best…

It’s the prequel to Salt?

that might be the stalest new england humor ever

I’ve seen both cooked and non-cooked versions. I figured it might be a good chance to redeem sous’d rice.

yeah, but when is first frost? december?

It’s a solid. It’s a liquid. It’s a grain, but it contains calcium and protein, and it’s sweet to boot!

Shit yes I am talking about Horchata.