All breads are better grilled, I swear. If you can get something like Kontos pita where you are, I strongly suggest getting onto a screaming hot grill and letting those grates caramelize it for maybe 15 seconds per side. Serve anything on it, because OH MAN. I used to sling gyros and souvlaki on this stuff, and that…

i’m buying you a butter bell for christmas

NO RAGRETS

SO EASY. Soften your butter, and “par toast” your bread over indirect heat (or an upper rack if you’ve got a gas grill like me).

Butter edge to edge, and throw it right over medium-ish heat. Keep an eye out, since bread varies so greatly. Flip when it’s golden, cut and serve immediately. The radiant heat dries it out…

Not to be confused with fry bread, which is outright amazing.

I’m going to make an argument for grilled bread here, too. This is my preferred method, and the grilled, garlic scape buttered “croutons” I served a few weeks ago were so much better than anything I could do indoors.

Amen. Came here to post this, having tried with every garlic on every market including the stuff I’ve grown myself. I’ve yet to see a succesful result.

I’ve also tried those little silicone tubes that are supposed to offer a similar result. If I’m spending more than 5 seconds on a single clove of garlic, the method is…

Most of history didn’t have 19oz chicken breasts that taste how particle board looks when it’s wet.

So just remember that this is pickling, not to be confused with canning. Canning can last from a year to forever, depending on what you’re doing.

Pickling, depending on how fibrous the item is? 7-10 days.

eVerY FrEnCH rEcIPe HAs gArLIc

This time, I went for a classic miso-mirin-soy marinade (plus grated ginger and, of course, cheap beer) and broiled the thighs for 10 minutes a side, until cooked through and nicely charred.

my sister has a lizard and she lets it run around and it scared the absolute shit out of me the first time i visited her apartment

i’ll take dogs forever, Alex

i feel like this is the kind of thing where the only ingredient measurement that matters is the dough topping. also, a significant amount of willpower to not make this into a calzone. 

she’s got stoneware up there though, so if you use glass/dark non-stick/aluminum, be sure to compensate the cook time. 

my name is carl
and now’s the time
for me to make
a stupid rhyme

don’t leave a pizza
partial or whole
anywhere near me
when i smoke a bowl

that also happens to me when i’m left alone near “oregano”

going purely on my knowledge of american cheese slice dimensions here and using those as a reference point, that’s an 8x8 pan (using small freedom units of course)

Cho-lesterol
and spacious thighs
a heart attack, a-gain?

ham-burger meat and hot dogs too
more like a meat-filled plain

America! America!
God has abandoned thee
He’s left you naught
but sausage (a lot)
and cheese, yes.. processed cheese  

375-degree oven until the crust is golden brown, about half an hour.

The worst part isn’t the heat, or the humidity. It’s that my dog is home and my 300 year old apartment and I am terrified a fuse is going blow for no reason and she’s without A/C.

But fuck yeah, melons! They’re so good. I’ve just been making watermelon slush and sorbet because it takes next to nothing and it’s so…

I’VE BEEN WAITING FOR THIS POST FOR YEARS

Shameless corn hack self promotion: I still think that my stupid little bundt pan idea was pretty ok

man i can’t wait to make a dozen of these little ears this weekend though, i love coooooooooooooooooorn