Here’s the thing. We’re aware that it’s cheese flavored trash but that doesn’t make it any less perfect on a grilled cheese or greasy burger. Let us live. 

oh man, hook that mountain of sodium straight into my veins. that sounds so good

I’m gonna piss everybody off with this one. I prefer miracle whip over mayo in my tuna sandwiches. Throw in a nice spoonful of sweet relish, a few healthy grinds of pepper and some diced celery and you’ve got yourselves a tuna sandwich.

My wife and I are big fans of the cheesy chicken casserole that campbells has. We even messed up and only had cream of mushroom one time and used it anyway and it was fantastic. Might even be better than the original recipe.

I hope I never become so pretentious about food/cooking that I would look down on a site like allrecipes. It’s a great resource and one of my go-to’s is to find a recipe you think looks good and read the ratings. I’d rather hear from home cooks who are making these dishes in a normal kitchen with normal ingredients.…

So I made this a few times since quarantine started and it’s delicious but I can’t seem to keep the parm from clumping up. I grated fresh parm the 2nd time and it worked better but still not incorporated as well as I’d like.

I don’t know where I saw/read this but I start with a cold oven and cook at around 365 max. Sure it’s not fast but I’d rather wait a little than burn it. 

I go with the oven and I can get it plenty crispy, even with thick cut. With that said, I put mine right on the baking sheet and I also flip it once or twice in the process, usually at 365.

We do this with instant pot baked potatoes and rotisserie chickens. Minimal work for a super filling dinner. I usually go with cheese, sour cream, green salsa and jalapenos if I’ve got em on hand. 

The bio-bidet is sold out on woot :(

The bio-bidet is sold out on woot :(

Have you done a motor swap on a kitchenaid? I have what I assume is a entry level model and when I tried to make divinity it did a number on my motor. It still works for about 95% of applications but anything strenuous and you can hear the motor start whining a bit. Granted that was maybe 2 years ago so it’s still…

IMO, hex plates are really only an issue when setting up your stance. getting the goddamn bar to sit parallel to your body can be an issue but once I get going it’s not too bad. with that said, our gym finally brought in a deadlift/squat platform with bumper plates so it’s not much of an issue for me these days.

I’ve been using your recipe for a few years now for my friend’s Xmas Bingo Bash and they’re always a hit. I go with vanilla wafers + Kraken spiced rum + powdered sugar. 

I think you’re overstating how easy it is given how many people struggle with it. I consider myself a pretty good cook/baker but I could not make biscuits, scones or pie crusts until I used the cold, grated butter trick and the vodka recipe for pie crusts. If it makes it easier for someone after experimenting with…

Hey Claire, semi OT but are you team brine or no brine? I’m debating trying out a brine for the first time this year and it seems like the tide is turning back to no brine.

It’s probably not best for expensive knives but for my cheap-ish knives I bought a 3 sided whetstone from harbor freight for $10 and so far so good. After a few practice runs and some youtube video research I was able to sharpen my chef’s knife pretty darn well. Once you kinda get the angle down it’s pretty easy. 

These dipshits just expect to be coddled like there aren’t hundreds of other lame-ass streams of kids playing fortnite. Good life lesson for the kid if you ask me. In the grand scheme of things, if the worst punishment you’ve gotten is being banned from a game, you’ve made out ok.

Once you start doing it you absolutely can’t go back. It hurts my teeth to even think about it. 

I’m not a huge starbucks guy but sometimes their lattes do sound good. I’ll usually have them halve the syrup and it still tastes good, sometimes still pretty sweet even. It just seems so unnecessary for them to have like 50g of sugar. 

I felt the same way until I found the vodka pie crust recipe. It’s a bit of a process but the end product is great. I highly recommend you try it.