MantiMeow
MantiMeow
11/12/19
3:17 PM
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I was thinking, like, my girlfriend asking if I was hungry.  “Sure, how about a sandwich?”  

11/6/19
12:46 PM
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I completely agree. When I was in high school in the mid-90s, Papa John came to Atlanta and we got it at the pool all the time in the summer. They had this great ham you could get (toppings under the cheese) and the pizza was so much better quality than other delivery. I had it a couple months ago and hated it.

11/6/19
12:44 PM
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Don’t ask me. I’m just a girl. Tee-hee. Tee-hee.

11/6/19
12:39 PM
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“Proper clam chowder...bacon optional” is an unbelievable contradiction.

11/6/19
12:28 PM
1

Also, in the glass bowl, go 15 seconds on heat, 15 seconds off heat until it thickens up.

11/6/19
12:11 PM
2

Thanks for this.  I think I’m too old to figure out this Discord thing, but nice nonetheless.

11/6/19
11:56 AM
1

If you cut that back to two eggs, it is basically the same recipe as the Ben and Jerry sweet cream (which is a no cook).

11/6/19
11:55 AM
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The blender version is a bit thinner, but tastes the same.  I make it every month or so.  Leave traditional to restaurants.  It’s not worth it.  Then again, if you have a sous vide, you may be fussy enough to not like blender hollandaise (Just poking fun, as that is the most pointless possible purchase for a home Read more

11/6/19
11:53 AM
1

Biscuits are tough. They take a lot to perfect.  However, I have two hints:  Freeze the butter and don’t overwork so the butter doesn’t overheat.  The key to biscuits is that the chunks of butter stay whole until they’re in the oven.

11/6/19
11:50 AM
1

If you must make actual hollandaise, restaurants use a glass bowl over boiling water, not metal bowls.

11/6/19
11:44 AM
1

Yeah. If you cannot get below 200, your ribs are not going to work.

11/6/19
11:41 AM
2

Get fresh. It’s impossible to properly sear frozen scallops because they release too much liquid. Read more

11/6/19
11:39 AM
2

Russets are fine for mashed potatoes, they’re just not the ideal (too starchy). Red bliss make a very different style of potatoes. Read more

11/6/19
11:38 AM
5

It’s entirely possible you are making the home cook’s number one mistake: Not using an unbelievable amount of butter and salt. If you think you’ve added enough salt and butter, you’re probably less than halfway there. Read more

11/6/19
11:34 AM
1

Here’s Bruneko’s Foodspin article on mashed cauliflower (RIP Deadspin). I have made this successfully a number of times. Read more