Also I grab one at a time, the one they give me. I have a collection from a whole bunch of different bars!

i got no mint but my house is full of his cousin, basil. lots of fresh basil. watcha think? lemon instead of lime? same white rum or some other liquor maybe? 

Hey, this is a good idea, but I think I’ll make a chunkier “mushroom relish” instead of a sauce.

I usually cover them with cheese and onions and microwave them. The result is somewhat mushy, but it’s also cheesy, so who cares.

If the scallops need to stand on their own, as in cooking at a high temperature in butter, trying to get that crust, then it’s dry pack only. I’ve never been able to get wet scallops to come out right. It’s worth the extra effort / money to get scallops that will work.

Tony Chachere?

I came here to see 1/10th of a bridge. I’m disappointed at the incorrect use of decimated.

I like both of these things, so this sounds like something I would violate my Peggy Olson rule for (“You need three ingredients for a cocktail. Vodka and Mountain Dew is an emergency.”)

20 million people watched every episode of the Simpsons in the 1990s. 5 million watch R&M. And there were 82 million fewer people in the US in 1990. Rick and Morty on cable has a tiny following compared to the prime time broadcast of The Simpsons.

All stages. Pepper before searing and let the intense heat change most of the compounds, pepper just after and let the heat change a little bit, and a little bit of pepper just before eating

That dip has no right to go as hard as it does

As a bread geek I applaud you dropping starch retrogradation in there like a common phase.  To quote no one, sometimes enzymes are assholes.

I don’t presume to correct a farmer’s daughter (?), but isn’t...that...good? Chickens eat bugs, yes. It’s part of their diet. Isn’t that why commercial chicken feed contains grubs?

Even faster... cook a little ball/patty in the microwave. I normally do like a teaspoon worth. Definitely doesn’t have as much flavor like being fried would, but it takes legit like 15-20 seconds to cook and you get the gist of the seasoning.

This father is a very lucky person

This sounds so yummy! I have almost everything at home, but I realized my fish sauce expired so I went and got bok choy, fish sauce, and a chicken I didn’t have to thaw out.
I can’t wait to try it. 

Thank you Claire. This recipe is perfect in more ways than you can imagine. I can’t wait to serve this to my friends.

You do realize that the way those flush is with a camera sending video to some dude in front of a colossal bank of monitors, watching everyone pee, then issuing the flush command when they’re done?

The only thing the cameras were intended for until now is to be presented as Exhibit A in liability suits.

You want to use something like autopilot you should have to have a camera on you. Sorry but people show they are too stupid and selfish for good things.