“i do not get burgers when i go out because no one makes them as well as I do”

No, I don’t go crazy spending money on top cuts for cooking at home.

You can avoid the strange vacuum pack edges by making the patties, freezing them on a cookie sheet, and THEN bagging and sealing.

The cheddar idea was obviously bad... I wish it could’ve been even partially mixed beforehand.

I’m going down in a blaze of nacho cheese and taking you all with me ;)

I look down at my extra 15 pounds and realize it’s all been worth it!

I swear Claire’s trying to send us all to an early grave lately.

An iconic scene.

I almost instinctively voted Nice Price, simply because I love a clean Scirocco.

Hey there Sizzlechest, Swizzlestick!

In regards to manicotti, I don’t think people make it enough - it’s so much easier than layering lasagna, and when you roll your own noodles, it’s just...so damn easy and has the air of frou-frou when you go, “and here’s a baked manicotti with homemade noodles and hand piped ricotta....” lol

Another benefit to glass jars: they’ll keep the dips warm a bit longer.

“when it isn’t cheese season” Ha, like that’s a thing that happens.

Hi there, we haven’t met, but I’ve just invited myself over. I don’t even care that I’m slow roasting a pork shoulder for like 10 hours for 6 people, yours sounds better.

It sort of makes intuitive sense that the parm and Asiago needed more water since both have significantly less moisture to begin with? I love sodium citrate for not only cheese sauces, but once when I had a very fatty oxtail ragu, it helped emulsify the fat into the most silky tomato sauce I’d ever eaten.

I was thinking more along the lines of “Chris? (a friend of mine) did you hook up with Hurley from Lost (who actually is a local here in SoCal) and make some kind of lovechild?”

Back in my hippy store working days we used to sell (and I used to buy there w/ employee discount) a brand of pasta made from/with Jerusalem artichoke.

I’m sorry, but your choice condemns you to eating flavorless hunks of protein. Come over to the light and have a skin-on, bone-in thigh!

This is a supertasty drink but more to drink cold in summer. Right now— brrrrrrrr! But yes, I’ll vote for you after the last frost (which here can be as late as May 31st).

I has a flash back to my grandmother.