Yes! I think a video I did for Thanksgiving like 5 years ago used a 50/50 mix of russets and yukons.

We’ve pretty much switched to Carbone for the “emergency sauce” we keep in the pantry. I’m sort of in the same boat - I’d generally prefer to make a quick Hazan style marinara almost always, but my wife doesn’t cook at all, so if I’m running late from work or otherwise unavailable, she will use the Carbone for her and…

This is kind of a side note, but the secret to my tomato soup is to pour a can of generic tomato sauce into a small pan and roast it in the oven for ~20-30 minutes. I also roast onion, carrot and red pepper, peel the peppers, chuck it all in the blender. And then stir that into a box or can of crushed tomatoes and add…

Yeah, sorry, I like to make a big pot of pasta and freeze the leftovers, and that means I need two jars of sauce, and at $8 a jar, that means I’m paying nearly $20 just for sauce, so I’ll continue to use basic store brand sauce, and jazz it up myself with onions, mushrooms, herbs, etc..

Or, just avoid this mess completely and go on with your day. That’s my plan anyway.

Polish ham sounded too sophicated. It was always called chipped ham. It was usually around $.79/pound and w/ the extra change you could pick up a deviled crab past the sell by date for $0.15.

Bacon pancakes, making bacon pancakes!

I also don’t subscribe to the theory that if you don’t use it for a year you should get rid of it.

What is the legal punishment for “attempted veganism” where you live? 

I read this as a poem. 

This is right and proper.

I LOVE dark russet, vastly underrated imho.

This guys chips.

“Tell the chef the steak still has marks from where the jockey was hitting it!”

Agreed, it stinks!

I know I’ve eaten white pepper in plenty of dishes where I haven’t thought anything of it. But in too large of quantities, I get this exact same thing.  I remember one time my office had a chili cook-off, and I was legit concerned that one pot had been cooked by a disgruntled employee that put poop in their chili. …

Hot tip: #13 original Italian, Mike’s way, with cherry pepper relish. Take that sucker home, wrap it in foil, and bake it until it’s cooked hot all the way through (ovens vary)

OH heck yes!  My usual is the 13, add relish and mayo.  I’m trying your thing next... maybe i should leave off the mayo for that.

I too add the cherry pepper relish, but I had not thought of putting it in the oven at home. I will need to try that.

Yes! I was going to mention that they have a slicer right on the counter which I think makes a huge difference to most other chains.