did you get the crispy edge noodles? I can't move forward without crispy edge noodles. 

I accept your terms.

I do not currently own a potato and I am upset by this. 

Every time I look for those on Amazon, I just get an error that says “404: GREAT SCOTT!”

I think we’ve discussed this before, but ATK/Cook’s showdown of 12 measuring cups vs. lab-calibrated scales (warning: paywall) showed some as off by as much as 6%.

The biggest issue that I still have is measuring “in-betweens”, like ketchup or molasses. These should be measured as liquids, based on everything I was…

+a touch of garlic salt
+spicy B&B chips, coarsely chopped

This is how exhausted most of my 24 pints of homemade pickles over the last year. 12/10. 

Always order the larger sandwich. Like pizza, it’s more economical to order, but if you don’t finish it, easy grab and go breakfast.

I have done this with countless Italian subs.

Welcome to Skillet, home of things that otherwise would not be.

Any chance you tried this with flavored, whipped or non-Philly-block-style textured cream cheese? Because if you didn’t, I will. I need chive and blueberry dip in my life yesterday. 

I read it. I love you.

I’d love to know how you do it. Always willing to try a new all day sauce. 

Yep! Not a particularly great thing for tomato or cream based sauces.

mix it with soda water and lemon to make a really great ginger ale

I don’t use a strainer unless I’m moving more than 2lbs+ of pasta, which hasn’t been for 3 years (about when I left my last restaurant, and we’d do multiple hotel pans of pastitsio for our Saturday special). Maybe on the occasional party job here and there, but even then? Sous vide works wonders. Bags of dried pasta…

Of course, the exact amount of salt depends on the volume of your pot and the dish you’re making, especially if you plan on using the pasta water to pull the sauce together.

Knives are going to be different for different hands. I can’t get a comfortable grip on anything made by Henckels and very few Wusthof offerings.

But yeah, it’s a $30 knife. You’re going to have to hone it every third use or so, sharpen every 2-3 months depending on your use. I’ve taken a lot of metal off of these…

Knives are going to be different for different hands. I can’t get a comfortable grip on anything made by Henckels…

Ten dollars. Change your life.

Ten dollars. Change your life.

It’s the only one on my rack right now. Vegetable cleaver, on the other hand..

It’s the only one on my rack right now. Vegetable cleaver, on the other hand..

For any budget, it’s the Fibrox 8" Chef. Frequently around $30, keeps an edge much better than you’d expect for a $30 knife. I like my Wusthofs, Globals, Shuns and Kiwis; but I keep going back to the Fibrox. It’s comfortable, well balanced and cheap enough that you should buy two of them, and alternate usage to keep…

For any budget, it’s the Fibrox 8" Chef. Frequently around $30, keeps an edge much better than you’d expect for a…

There is, as far as I know, no such service available in the United States