Confirmed. I can’t do anything at home that I did at restaurants. I don’t have the gear, the heat, the space, or a bar of prepped ingredients i can grab and throw as I need them.

I wouldn’t mind adding a walk-in, though.

Dial down the hue and give me a couple of stripes.

I really miss Camelback.

Carl’s weeknight version: Pan fried chicken breast w/roasted carrots and let’s call it a garden salad at this point, some pointers

Only color/size available as of 5pm EDT is Teal/Large.

Only color/size available as of 5pm EDT is Teal/Large.

In a pinch, you can clean and label baby food jars if you’ve got them lying around.

Use smaller tins/jars, small enough to fit your spice and not much else. Less room for air means less moisture, so you’ll be less prone to clumpy spices.

For marble, clean it like you’d run a clean cycle through a drip coffee machine - white vinegar (scrubbing with a paper towel) and then rinse with cold water for a good long time.

I thought you wrote “amaretto”, and thought “why wouldn’t you want to add that to vanilla bean sugar?”

Lots of (most) fresh herbs can be stored frozen, but dried spices/herbs/powders don’t handle humidity or moisture so well. I’d say look into smaller mason jars or tins for storage - they’re a bit more airtight and best of all, you’ll also have a wider mouth to scoop out and level with larger measuring spoons.

You’ll also get a smoother, more flavorful paste this way, as crushing those cellular walls is going to release tasty goodness more efficiently than cutting them would.

It could have cost $100, I just bought it because of it’s little piggy face

I can’t explain why, but I’d do it.

Don’t be dumb like and read the recipe - it’s an egg yolk only, not the whole egg.

What kind of problem are you having?

At least for me:

Those little veggie slivers separate the meat so that it cooks more completely and you don’t end up with soggy raw ends. Spacing meat cubes on a round skewer leads to spinning meat (my nickname in high school) when you flip, but if you tighten it all down on a p&o that shrinks as it cooks along with…

i’ll try take some pictures this weekend and write up a blurb

i ramble a lot though and i’m not very ok at pictures

i wish i had the life force and not fear to write things outside of comments sections

HOLD ONTO YOUR BUTTS

There is only one answer to that question.

1. Fuel
2. Fire 
3. That which I desire

Well that puts a damper on things

tbh it doesn’t matter to me either way, but bourbon ice cream would be on par with confit fries

when did they change the definition of “perverse” to “life alteringly delicious”?

“Sir you cannot check several hundred gallons of kerosene onto the Acela”