it’s time to move on

i’m going to go out on a limb here and say it’s the Kuhn Rikon and it will be here tomorrow for me to try on broccoli stalks

never in my life have i been able to use a julienne peeler well or correctly. I just end up with little orange whisps. 

not the plops i’m used to hearing about from you but +1 anyway

The best way to meat for a crowd is kebabs!

Flap meat/steak tips/sirloin tip strips are $4.99 or so on sale in my neck of the woods, and a lot easier on the budget than a cryovac’d >2lb flank at $18/lb. They marinate quickly—as little as 30 minutes—and are worth having around for quick plates during the week too.

Welco…

Better value and functionality than an SSR at 1/4 of the price!

Any suggestions for supplemental apps?

Everyone involved with this post should be fired. What a fucking joke. 

thank you for bringing up tony’s universal pasta technique that works for every preparation and is pleasing to every palette in every situation

How do you like the Misen? I can’t get mine to stay actually sharpened more than a month, maybe 6 weeks before it’s back in for “free” sharpening. No idea what to do with it. 

I NEED IT FOR FIBER

those cheese sticks have made me weep on more than one occasion 

Foil is for oven bacon because you can crimp the end into a funnel and pour the fat off without making a mess of the pan

Parchment is for cookies but not brownies bc you need the crispy edges

Good aluminum pans are for mozzarella sticks because how else are you gonna get that Farm Rich frico

this happens a lot more than you think in food media! it’s early spring, so expect to see a lot of pantry cleanout stuff with root vegetables and tubers, then toward the middle-end early season veggies, then salads, filler about how you should never use the self clean setting on your oven, more BBQ for labor day (US),…

your entire home can catch on fire just from a christmas tree getting too hot my dude, at least this way you can crush some onion rings

how coincidental that i took this at sunset yesterday :(

I just looked again and the fact that Claire had to use a knife grip like this for cutting is sending me back to bed