I love the look of golden beets but am currently only growing the red variety. They did so well this year that I might expand my beet repertoire next summer. Stay tuned.
UGH WHO HAS FOUR WHOLE MINUTES THESE DAYS
Yep. None of these pull ingredients from my freezer, so all are mostly near room temp. (The raw chicken and noodles one being the exception; if you’re using refrigerated, not frozen, chicken then it adds only a couple minutes.)
Why have I not yet attempted cheesecake? On the to-do list now.
They better get hazard pay.
Oh my god. Did employees launch into violent hysterics?
This man is a hero.
I can always count on you guys!
Journal Sentinel article says “fresh.” I’m still terrified for him.
I found that more garlic tends to accentuate my already-sometimes-bitter greens. But I think if I was using spinach or some other more mild green, I could up that for sure.
Sounds incredible with shrimp. Great idea, thanks.
Oh damn. I’ve never made it! Now it’s on my list.
“I mean, it was a line that wasn’t really given the time or resources to succeed and given up on way too early, if that isn’t fitting for a ‘millennial beer’ then I don’t know what is.”
This is the best take.
My neighbors took me there often as a kid which is why I now have a perfect, iron-shield of an immune system.
I’ve really liked that no-knead recipe. It doesn’t produce the complex, deep tang of a sourdough, but it’s still rich and pleasant. If you’re overseas, maybe you’re just used to better bread than us Wonder Bread-gnawing ’mericans.
I recently had the worst ramen of my life and your comment about shoyu just twisted the knife. Sigh.
I’m a pretty cheap traveler honestly. Though flights out of Missoula are on the pricier side...
In my way-too-extensive bologna research, I found a lot of personal essays expressing this kind of experience with bologna. It seems to either lead to a lifelong appreciation for or aversion to this floppy lunch meat.
It seems there’s a solution here.
I really need to create some sort of overturned trucks tipline.