I guess what I would like to mention is how curious it is to me, having grown up for all of my life (minus a few months) in West Virginia how all three produce items are abundant here. My grandfather used to grow rhubarb and use it in tea. My brother hunts morrels and always shares some with me ❤️ (he batters and frys…

Promo code isn’t working for me at check out?

Promo code isn’t working for me at check out?

Wow, they look like translucent avacado. 😰

No, I think if you froze it you would want it more flat - as Claire mentioned in the article, once it’s cooked you can’t push it down or you risk rupturing the outside and forming a gooey cheesy mess in your skillet.

Personal opinion (after all, this is the Internet!) Finding Love on the Internet: The Upgrade, comes across kind of awful sounding.... Like, some kind of nerdy Ashley Madison plug...

In regards to manicotti, I don’t think people make it enough - it’s so much easier than layering lasagna, and when you roll your own noodles, it’s just...so damn easy and has the air of frou-frou when you go, “and here’s a baked manicotti with homemade noodles and hand piped ricotta....” lol

Also, when you get the slick of butter/ghee on the top of a curry it keeps it all together, but it’s my understanding that it’s culturally supposed to look that way to show it’s very fatty and rich...but my kids (2, 5, 7) don’t like it that way...so out comes the citrus salt.

I was really excited that it worked, as sodium citrate is not inherently going to emulsify everything. I hypothesize it has to do with the fact it was braised with the bones and the sodium citrate was able to effect the calcium from those in order to make the sauce smooth. (In cheese, it’s reacting with caesin…

It sort of makes intuitive sense that the parm and Asiago needed more water since both have significantly less moisture to begin with? I love sodium citrate for not only cheese sauces, but once when I had a very fatty oxtail ragu, it helped emulsify the fat into the most silky tomato sauce I’d ever eaten.

Seriously, the Rubbermaid High Heat (http://amzn.to/2k1B0HG)spatula is my favorite by far, and I’ve tried a lot at various price points...I’ve got some GIR, some from W&S, etc...but these, I keep coming back to...nothing beats it to get a viscous cake batter off the edges or scrape down sticky bread dough from the…

Oh, right...not sure why I wasn’t thinking to google/amazon that...lol

Wait, I want to know how they made the google home with a wood grain top? Adhesive paper?

Cheese + sous vide + sodium citrate =crazy delicious cheese sauce??

Why oxtail when you can do short rib? Higher meat to bone ratio! :D

I didn’t think it was possible, but your reference to Ice Pirates made me like you more.

I’ve read those articles, but sometimes it makes me feel better to talk to someone sometimes and hear anecdotal things you might not read... I’m an over researcher in trying to find products sometimes!

I stand corrected! Perhaps I should stop commenting before my first cup of coffee.

And here I am wondering what rhymes with pharaoh chess? Harrow dress?

I personally find if I must have a BLT in the off season, I’ll roast the slices of tomato first under a broiler. It helps mask that odd gritty texture.

But, without a baseline for the deli style bacon - how do you know it’s a result of the sous vide? I know when I buy bacon from our local co-op or farmers market, the result from a slow fry is always slightly chewy, meaty, and in places crisp. So, while you say that the results you got from the two prepackaged cuts…