I have a recipe for garlic bread that I like, but I’m always unsure of when to serve it.  Being not the least bit Italian “garlic bread and pasta” always seemed like piling starch on starch, and sort of unnecessary, so I’m in search of other pairings.

Only instant coffee I have is the Medaglia d’Oro espresso powder that I have to adding to chocolate desserts. Would that work?

If people are paying a thousand dollars for a high quality wedding cake, it seems reasonable to pay $50 for a high quality cake from the same ingredients and the same people that feeds a much smaller group.  As in most things, you’re paying for the expertise of the person who makes it.  Sure a $10 hamburger is not…

I corned my own beef and couked it sous vide (180 degrees for 10 hours gives a traditional texture, but tender).  I saved all the bag runoff (I boiled some carrots in a bit of it).  But what do I do with about a quart of spicy, salty, beef liquid?

While I sadly do not have the chest freezer full of turkeys I would want to test this (I didn’t stock up when they were cheap in anticipation of a global pandemic) and indeed only have one whole chicken, my culinary white whale is in roasting a bird.

In the last week, my cat has been extra-extra snuggly. Like “every time I sit down, he wants to climb on my lap or sleep on my shoulder”. Today I come to find out that the reason for this is that his heated bed got unplugged and on fixing that he’s now had enough of me.

This seems like good news, but how is this going to backfire horrifically and destroy the ecosystem?

It’s good to know how to do this in case you find yourself winter camping by surprise, but you should probably pack a camp stove for emergencies. They tend to be piddly, but they can boil water for Kraft Deluxe.

So it’s a crudité platter plus pickles on a nice plate.

I kind of wish the double big mac was bun/meat/bun/meat/bun/meat/bun/meat/bun instead of bun/meat/meat/bun/meat/meat/bun.

To be honest, as a Midwesterner I haven’t seen a Jell-o salad since my mom stopped cooking.  But didn’t the Takeout have a recipe for a citrus terrine earlier this year that’s basically the same idea?

Captain Crunch is fundamentally a dessert food (and works well in desserts- try it ground up anywhere you’d use cookie crumbs).

I can’t find anywhere that they’re not going to charge you for whatever food you order, and BWW is pricey for what you get.  So I’m suspicious.

In terms of “mistakes you can make when discharging a firearm” I figure that “loses a potentially lucrative streamer gig” is really on the light end of the potential repercussions.

I do not like these slideshows, but I do like the mint oreo blizzard quite a bit.

Looking forward to paying $10 for a Baja Blast slushie spiked with agave wine.

It was like (bottom to top)- Crust, Cheese, Pepperoni, Crust, Sauce, Cheese, Whatever Toppings (the ads mostly had sausage).

Considering some of the weird stuff that Pizza hut *has* insisted was a pizza (e.g. the Cheez-It Pizza, the Sicilian Lasagna Pizza, the Triple Deckeroni pizza) it’s strange to see them insist that something pizza-like is not pizza.

Are the meatballs whole, in the same size you get in the store?  I don’t know how you get enough integrity in the crust to support the weight of those things so the slice doesn’t fold on the way to your mouth.

Hooray for cabbages!