Having eaten it, I can say that it’s fairly bland. If you feel like trying it yourself, I would recommend adding diced bacon and fried onion...which is my advice for basically any recipe.

I used to make ramen, drain most of the water and add a packet of tuna to it. It looks horrific, but it makes me happy. (My college roommate called this dish “Barbie’s eating cat food” and made me eat it in another room.)

Oh the immigrant grandmas.
My grandma, who is 101, did not really learn to cook until she got married to a nice American boy from Ohio, and her idea of cooking has pretty much always been “boil the absolute fuck out of everything”. In the past two years or so, her appetite has really been limited and so to try to…

Here’s a really dumb question: I have that exact can of oatmeal sitting in my pantry right now but I cannot get the dang thing open! How did you open yours?

“Medicinal grade garlic” http://giphy.com/gifs/ZabebRgqFAR68

I got a Pampered Chef one from my mother in law as a wedding gift (possibly, I don’t remember anymore). It won’t work without the guide and the guard on, and that’s more than a little annoying. Sure, I haven’t chopped any of my fingers off, but it’s a pain in the ass to use.

It used to be, in her other food column over at XOJane that she would do “Recipe of the Week” and she would suggest a topic and we would all contribute recipes and the top comment won. Not sure why that hasn’t carried over to here, but I don’t hate it.

I think she’s somewhat covered that in a previous post but I just got a vacuum sealer for Christmas and I’m going to give that a go this week.

YESSS!!

Ken’s childhood pastor melted an entire ovenful of his wife’s tupperware that way. Now he’s not allowed to touch the oven and she’s not allowed to store her tupperware in there.

I know that that story isn’t meant to be funny but I’m laughing so hard. I hope your dad is ok.

Seconded.

Seconded

My mom made us ham salad (think tuna salad, but with ham instead if you’re not from the midwest) sandwiches for our drive home yesterday. My husband was horrified but they were actually pretty good. Could have used lettuce, maybe some onion, but on the whole, pretty good.

I have a lot of puff pastry in my freezer right now. My vote is for beef welly. I made a chuck roast and served it as individual steaks just before Christmas break and I need to make something new.

DO NOT use wasabi-most wasabi sold in the US is literally just green horseradish. Ginger would be tasty.

I got drunk last night and made a beef roast that turned out pretty fucking awesome today. My vote is bread pudding because I refuse to believe that bacon is going to be worth it (though my list of things To Sous Vide Experiment With includes pork belly for myself so...)

I speak for all the girls in my house when I say that Lodge is the only way to go for this household. I *would* really like an enameled dutch oven, but my lodge skillet was a gift from my dad when I moved into my first apartment, and it’s great.

I got a new porchetta recipe in my Cook’s Illustrated this month. I’ll be making it for Sunday Funday (though unfortunately, not in a sous vide). When my mother’s people make “porchetta”, it is spelled “porketta” and there is beer in it and it is wonderful.