Probably Holland, 1945, which explains why I’ve never been good at sports.

Later he gets the rebound. Passes it to the man. Shoots it. And boom goes the dynamite.

As an aside, Stella Parks at Serious Eats posted a screed about sous vide desserts last week that was both informative and kinda funny. Hint: she doesn’t think much of its potential use with dessert recipes.

I knew it didnt have a shot in hell last week against the beef wellington, so I’ll suggest it again this week. I’d love to see you attempt some black garlic. Its absolutely delicious and if this is something that works, it could end up saving us all a good bit of money.

I did nothing but shovel snow and eat pork rinds, whisky and pizza rolls this weekend so I had some time to think. This is everything that’s been done through WISV so far, in the form of a bourbon fueled chart. I spelled desserts correctly on my first try!

“Help me!”

since he cant sell burgers at his restaurant and can’t sell his steaks at sharper image, he has to take his beef to twitter.

If that one thing is shootingdribblingpassingstealing you might be right.

That’s cold, they wouldn’t even consider every other wednesday?

No Brian Dawkins? Or even a McNabb?

It’s Digimouth.

“Hi! It looks like you’re trying to run an A-2 Gap Slant? Would you like help running an A-2 Gap Slant?”

O shit waddup!

I can’t say I’ve circulated an ice cream base, though I’d love to try... However, at work my go to way to making ice cream is to churn it with dry ice and it’s awesome. I either bag and break up the dry ice, or break it up in the food processor a bit, and add it slowly to a mixer with the base in it. Make sure you…

this is great because a good ice cream custard can turn to scrambled eggs in the wink of an eye

I’m interested.