If you aren’t confident in your knife skills, butchers *can* trim and shave steaks for you upon request—your local supermarket might not, but it doesn’t hurt to ask.

I still prefer the quick freeze+mandonline method. 20-30 minutes in the icebox will give you a firm enough piece of meat to slice to a desired (and more…

I am not above a Velveeta and duck “cheesesteak”.

WELL GOOD JOB ANYWAY

Totally unrelated to the delciiousness of cheese:

You know what I love about this series? The kitchen. Not the spacious counters and decor (though that shelving does set my loins aquiver), but I know every little thing in there. It isn’t the cost, the brands and their capabilities: it’s that they’re affordable…

well the logistics

really fucking likes whales
really likes whales that are fucking
fucking really likes whales

not

really likes fucking whales

This is the correct take.

I saw every one of those photos and I really need a full explainer on the trip. Damn the expense, I want to spend a month at the peach.

oh i’ve got them, the problem is that.. the ones i really like? the ones that make me feel better about myself and give me confidence and all that? non-non-iron. the upside to living in a town so affluent that there isn’t hardly an international food section of the grocery store that isn’t taco kits or spaghetti sauce…

Look at you with your fancy French education!

he then resumes dunking dino nuggets into expired tonkatsu

this is not the only time this situation has arisen, but the below details the first time.

it was NYE.

that afternoon i grossly overpaid for an eighth of absolute shit weed from a guy that frequented my deli and i never saw after that day.
we—a group of 8-15 late teen/early 20s males and probably 3 girls because that’s…

I’ve been absolutely wasted in hotels and had to resort to cooking hot pockets with an iron because the microwave didn’t work. AMA.

I bought my first ironing board last month as part of my BIG BOY JOB requiring me to wear clothes that I have to iron. Can we talk about the horrific costs of these things? I understand supply and demand, but jfc the cost of entry for anything that isn’t made from the leftovers of the homes of the first two little…

Lobster Therm-a-doooooor!
that’s right!
some FRESHly ground BLACK pepper
justapinch of cayenne
ok, you don’t want to do that. thatdbebad.
You are after all the Claire Lower.. of cooking slower
and it’s done!

You could argue the same for Chris though—an avid traveler and hunter, is he really that aloof behind the apron? Nah, it’s a way to connect to the viewer and identify with a larger audience. On the surface, it’s a huge difference—Alton embraces the character and absorbed the identity (he still largely tweets with…

They’re kinda the same show. ATK just has less chemistry, history and creative engineering. It’s purely cooking, and that’s fine—but Good Eats was created to get away from the norm of that. “Mr Wizard meets Julia Child” and all.

I am much more for making meatballs in a muffin tin so that the fat drips off than I am…

I love ATK/Cook’s and Milk Street, but I find that they don’t resonate as well with me these days. Their older material, say from.. maybe 2 years prior to Chris’ departure, set a standard that no one could contend with.

Don’t get me wrong though—I still look forward to my Christmas rib roast and Thanksgiving turkey…

My only complaint is that I found it difficult to binge watch. It’s such a good show, and there’s so much I missed the first time through. I found myself rewatching each episode 3-4 times before moving on to the next.

• Which show is the best at teaching people how to cook? Good Eats. This is not open for discussion.

It would, actually—absorption through the leaves (well, not leaves) would go directly to the bulb and then back out to produce the flowery bits. Garlic is a damn good natural pesticide, which is why I’d be surprised to find anything concerning used on it.

But I get your point. Being provvy to garden club access in a…