That picture is a thing of beauty, the moment an urchin is freshly opened and it’s basically raw and wriggling is when it’s best.

I’ve tried uni many, many times and most often it’s offputting. But when it’s good, it’s AMAZING.

Stop giving this asshole the excuse of “mental health crisis” when it’s plainly obvious they’re mostly a fucking asshole, and secondarily probably a drug abuser. Neither of these are “mental health crisis” that need any fucking sympathy. 

I tried to watch and it was still mostly boring as fuck. 

It’s as likely to have been a sentient space whale as some kind of technological craft. 

Not sure if you’re insinuating an ask for a recipe but here you go anyway :) This is based loosely on a recipe in a cookbook that’s older than I am and I’ve been making for about 40 years now.

I don’t default to cheddar with my apple pie but it’s a mood based option. A room temp chunk is best, melted on top of a slice is a hard no for me for some reason. My favorite way though is making the pie crust with cheddar in it! It’s a nice hit of savory umami flavor in the crust that contrasts with the sweet…

I love a good savory pie, my favorite being a Sicilian style artichoke pie, with lots of garlic, cheese and eggs for binder. 

So exactly like modern Muricans if you substitute wealthy for aristocracy?

I’m down to try it if I see it at my local store. It seems like it would be good in meatballs or meatloaf in particular.

When I think of fall bean dishes my first instinct is to make my once yearly, try to get it really as authentic as possible cassoulet. This means a splurge on the correct garlic sausage, duck leg confit, tarbais beans, duck fat and ventreche from D’Artagnan. At least my clay cassoulet pot from there is reusable!

I have shitloads of green tomatoes on my plants, I might just try this pie. Tomatoes are fruit after all and good apple pies start with tart apples anyway.

All bone in pork chops are better than boneless by definition, and this sandwich is no exception.

I’d seriously consider ordering one of those, in that purple color IF, and only if I can delete all of the hideous SuperBee graphics. Badges are fine, though we don’t need no steenkin badges. I can’t stand the hood graphic in particular. I understand the stripes as homage to the original but I don’t like them.

You sure you didn’t mean to say WhistlePig Rye? 

Proper chopped chicken (or duck, goose, turkey) liver with schmaltz or French style chicken liver pate with cognac are heavenly. The key for me is nailing the doneness, barely pink but not squidgy and also not fully firm. I like the hearts as well, but never have enough to try and mimic a Japanese yakitori skewer as…

Link or any hint at a name to look for a recipe? I love properly cooked chicken livers, and I just got Lebanese pomegranate molasses and some sour cherry molasses from the same brand, I’d love to try this out.

What trailer is that, if it’s commercially produced/for sale? Depending on the wheels, tires, axle you’ve be hard pressed to build a trailer like that for $1500. I like. 

Try it for anything delicate that the vacuum pressure would smush like berries, or high liquid content items, heck you can freeze pucks or cubes of broth/soup or other liquids then vac bag.

Mimicking IQF by freezing small items in a single layer unwrapped on a rimmed sheet, then bagging and vacuum sealing is one of the best methods IMO. If I’m doing a bunch of stuff I’ve even supercharged my chest freezer with a few small blocks of dry ice to keep temps sub zero through multiple batches. Upside it also…