Wait, I need to clarify...I’m looking for the pickled kind I guess since Google is telling me fresh ones are almost impossible....the ones I’ve eaten were still on the stem and almost like a firm caper in texture... Have you had these? It’s like magical pepper... 😍

Where does one procure fresh green peppercorns? I love them in Thai dishes and also with steak...but I have zero clue where to go about finding them...

I want to see general tso octopus... Like, yesterday. I would have never thought of that, but given that the majority of squid in this country is served (sadly) like deep fried onion rings, it seems logical and also delicious.

You know, looking at it now, Squall almost has a Tom Cruise esque face.

“For those of us who live in abodes with less-than-sprawling kitchens, counter space is a precious thing”

While not relevant to father’s day, today at an Indian restaurant I ate an indo-chinese spicy mango chicken wing and it was to die for.

When I first read this, I was assuming “these little guys” referred to the worms. x_x 

I use my pain de mie which I make regularly for standard sandwiches because it’s on hand and super dairy rich.

I know this is all about basics and what not, but I wanted to throw in there that using the same scientific principles of blooming the starches in flour work amazingly well in bread. It’s called the tangzhong method, but works beautiful in my bi-weekly sandwich bread pain de mie. I like to mix it up culturally.

I also grew up in Grafton and can attest to this.

So, my struggle with my m&p is how do I keep the flavors from mixing with one another from one dish to another. Strong flavors/pigments I find to be challenging...take fresh tumeric for example, or annatto...I don’t want to make vanilla bean sugar in my m&p after that...what am I doing improperly to clean it?

Also,…

It sounds worth clogging an artery for....I’m gonna put it on my list of things to eventually try!

I grew up with butter on my sandwiches. Peanut butter and butter creates fond memories.... But also, my mom would make me ham and butter as well.

I’m convinced you have a two story kitchen.

Oh man, those Marie calendar pot pies get me every time...salt salt salt.

I’d like to see butter poached lobster tails!

The lobster kind really isn’t awful, like, it tastes like when you order seafood/shrimp bisque at a restaurant. I keep a jar on hand for a quick shrimp and corn chowder.

The image on the far right... I’m dying for a high res for my daughter’s bedroom...

I’m a little surprised it’s not got a mention in the comments (or I’m missing it) but you can add a lot of depth to this cocktail by quickly charring the outside of the zest with some fire (match, lighter, etc). You’ll hear the oils snap and it adds a ton of smokiness, in a good way.

So, I watched the first video and got teary, and since it autoplays tons of feel good stories I’m sobbing my eyes out at 8:45am.