#pinkyarnmatters

but I did a good thing and no one gave me a cookie! How can Those People expect help if they don’t specifically recognize me via forehead kiss every time I meet the bare minimum of decent human behavior.

Temper chocolate!

Amor Prohibido is the only lipstick I have ever ordered multiples of, sight unseen, and it’s my GOAT nude. I’m still on my first tube and ration the hell out of it for special events. First wedding? Sure, I believe in love. Second wedding? Sorry, you’re getting Como la Flor. Third wedding? Just be happy I’m using my…

I’m not sure how 5 egg yolks to two cups of milk/cream doesn’t count as custard. Is it the addition of cornstarch? I’ll admit I don’t know why the cornstarch is necessary because 5 egg yolks is plenty for half a liter of liquid (The Escoffier ratio is 12 yolks per liter of milk/cream for his thickest custard) Maybe…

Genuine question from someone who does not live in the US: Does being Afro-Latina not count as black in the US?

Huh, I don’t think I’ve ever seen a crispy potato taco at a taqueria here in Mexico, which is strange now that I think about it because, as you said, Lent. I guess in Baja the fish taco rules them all as a Lent-friendly option.

Sentimental? My great grandmother’s Fannie Farmer. The cookbook I as a chef actually use? Either The Art of the Cake or Mastering the Art of French Pastry, both by Bruce Healy and Paul Bugat. They’re out of print, old-fashioned, and maybe not that accessible to home bakers, but they’re the best English-language…

I’ve started rinsing dishes because I want to make it easier on my housekeeper, but also I’m pretty sure she’s a witch because she can tell if I’ve washed a dish, even if I put it away myself. Then she’ll roast me for days. How is it possible to get three days of roast material out of one washed dish? No one knows.…

Grits are impossible to find in my part of the world so I have to smuggle sacks from the US* until I can get another hook up. Unfortunately, my man —who is perfect in many other regards— likes to run his mouth about shrimp and grits with the end result of people inviting themselves to dinner. You think you can come…

As long as they’re peppercorns and not chiles it really depends on your taste and what you’re preparing. Classically you want white pepper in light colored dishes, fish, and cream sauces but I don’t think the ghost of August Escoffier is going to haunt you if you don’t stick with it. Theoretically the lighter the…

I don’t think there’s one list to rule them all. but let me try to give you a rundown of some of the warm spices greatest hits:

When I teach home cooks who want to up their game, one of the first things I tell them is Always Pepper but Never Just Pepper.

Swedish cuisine is, perhaps surprisingly, All Cardamom All The Time when it comes to baked goods so if you’re looking for inspo, google “swedish cardamom recipes” and have at it. Also, blueberries with cardamom, always and forever.

Good luck, I hope it turns out for you!

I’m pretty sure that’s a banoffee pie and they’re dead simple to make. Take a blind baked shell* dump in enough sliced bananas to come up halfway, cover with warm dulce de leche**, chill until well set, then top with whipped cream. To serve, decorate with acidulated banana slices and a caramel drizzle. Weirdly, for as…

I rep hard for the personal three-layer tiffin and the OG mid-century green Stanley Thermos. On the rare chance we get to eat our entire tiffins, it’ll set us for the day except maybe a quesadilla or something for dinner, but really the key to the tiffin for us is to make sure each layer is more or less standalone…

I suggested feeding the bad husband TO the Mola Mola.

I think maybe you meant to reply to the OP instead of me.

90% of why I’m in a relationship is so someone else can find my glasses when they’ve fallen behind the bed in the morning.