Robicelli, you’re a gd mushroom genius. I can’t wait until May when the farmers’ market opens and I can start buying my weekly bag of cremini, oyster & shiitake mushrooms again.

My friend also has a Cuisinart version of the latter, and hers gets INCREDIBLY hot on the outside when she uses it.

My brother is in great shape and was sick as hell, had myocarditis and lost part of his lung function that they’re not certain he’ll ever get back. COVID doesn’t give a shit if you’re in good shape or not.

Yeah, there are no dry counties in Nebraska. We’re a love to booze state.

Just looked up the Chez Jorge recipe, and I’ll definitely have to try that one! I’m always a little intimidated by things I have to tie, but since it’s cabbage I don’t have to worry about wasting $20 if I ruin it, so that’s a bit less stressful. LOL

“In interviews chefs are usually asked which vegetable is their favorite, and almost without fail they respond “Oh, that’s like asking which child is your favorite. I just can’t choose.”

Yeah, you also can’t tell from a still photo whether or not something is a foul, because who initiates the contact matters.

I definitely needed to reduce the heat just a tad and add about 3 tablespoons of water to mine after probably 15 minutes or so of cooking, because they did start to burn just a bit. But they themselves release A LOT more water than I expected.

For real make the pasta, though. It was incredible.

Marnie! Lillian was close, but yeast roll is such a weak pick for me that it kind of drags the rest down. Cornbread really shot Dennis’s stock up, though!

Well this looks incredible. I’m always looking for mushroom pasta recipes...very excited to try this one!

Why suggest Jameson for breakfast when Irish cream is RIGHT THERE as the perfect breakfast booze?! 

I’ve heard of it, but I’ve never eaten it, nor has my extensive Nebraska family, many of whom are excellent pie makers, ever served it to my knowledge. I think Village Inn might have had it before COVID forced them to cut back on their pie offerings?

I only buy my whole-grain Dijon mustard from TJ’s. It’s an excellent quality mustard for less than $2 for a good sized jar.

Having lived there for 5 years, I’ve always thought that the quality of their bagels was the only thing NYC rightfully bragged about, unlike their pizza or living there in general. They do, in fact, make the best bagels on Earth there, though admittedly I’ve never tried any of the other places on this list.

The best description I ever heard was that it’s like the real-world concept of Hidden Valley, of Hidden Valley Ranch.

I will say that I think there’s a HUGE difference in flavor and texture between store-bought hummus and the stuff I get at my favorite Mediterranean places, and I would like very much to learn how to replicate that. Even though I suspect the answer on how to replicate it also probably adds about 1000 more oil calories…

I’ve been thinking about making my own hummus lately, so this is very interesting to me. But, instead of spending so much time talking about how snobby your take is, couldn’t you just have...made it less snobby? “I really try my hardest to avoid shaming people when it comes to buying store-bought items...” is a SUPER…

Taco Bell: Crunchwrap Supreme, Doritos Locos Taco, and a Chicken Quesadilla which I always end up eating the next day.

“...but then I remembered how my life changed when, at the tender age of 36, I tasted Duke’s Mayonnaise for the first time.”