I hear a flapping sound, which is the seller running up the white flag on his project. ND.

I agree. I love burgers. But I’m fully aware that it’s not a high quality meal, regardless of how it’s made. Never eaten at Red Robin, probably never will. I just have a problem with ground meat being called gourmet.

Like a lot of food words, “gourmet” doesn’t have a legal definition so it means whatever the marketing team wants it to mean.  Enjoy your gourmet 7-11 Big Gulp!

The author’s consistent use of the spelling “Creedance” throughout does not give creedence to the idea that the author is an actual professional writer.

Good cooks can cook on electric stoves just as well or better than on gas. Bad cooks can cook on gas stoves and think they’re god’s gift to the kitchen. They are the ones whining about how they just can’t be expected to cook on electric, but when you taste what they make, you realize they don’t know what the hell they…

If you can cook, you can cook on any stove.

We recently moved to a home with an electric stove. I thought that would be a deal breaker for me, but we loved the house - a small Victorian with original wood floors, a wrap around front porch, up on a hill, across from a local market, and at a great price. You know what I discovered? If you can cook, you can cook…

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.