I like accidental photographs, the word "juice", web comics and you!
Let's do lunch!
I DIE! This is the best love letter I have ever read. Consider all my heartstrings plucked.
*YASSSSSSSSSSSS* Praise the tongue and pass the mustard, Amen!
That salad is 100% hands down the best recipe ever to grace this site!
Once you master aspic it's only a hop-skip-jump to soup dumplings *SIGHHHH*
@Leang -- I don't know if your NY'ers have Walgreens but their house-brand of pizza rolls blow every! single! other! brand! out of the effing water. Srsly.
@CTMike - I like the way you think, sir!
Add me in with the general consensus... this was a FANTASTIC read! Thank you!
@benska and @Kenji -- You can buy the blender balls seperately for less than $2 (for two!) on ebay and then you can use it in any container from this OXO shaker to my personal fav, Ball jars
YASSSSSSS! THANK YOU!
Came for the gorge(ous) pizzadilla, stayed for the Das Racist ✖‿✖
For sure I can't wait to see the in's and out's of Sean's family's mixed pickle. And the fact that they fry it up with some lard in a cast iron?! Be still my heart!
Carrot Tarte Tatin
Broken record here but a quick, home version of Hainanese Chicken Rice is my go-to alllll the tiiime
Adding apple to my aromatics has made all the difference in the world, to me.
*raises hand tentatively* I'd so appreciate a tried-n-true recipe for arancini
Chicken and rice all piled in the rice cooker together -- bonus points for congee
S'mores -- the GF mallows and GF grahams are just disappointing, yo.
Homemade pickled onions -- HANDS DOWN.
::tap dancing around you while singing:: welllllcome to the clllllub!
@chickenfog -- I don't have a 'wave either but you can still make this with a double boiler, no probs...
I think it's interesting that you're all getting up in arms about what defines a club when there are people running rampant in this world calling any tiny sandwich a "slider". Now THERE is a cause to get up in arms about.
Back to the point at hand tho, this sounds amazing and as soon as oven-friendly temps resume I am totes making this.
Cassoulet -- but I never add enough salt. (Someday!)
Tongue -- and I adore it everytime I make it but they're so big that when I do make one it's like chili, you eat on it for days and never make a dent. I need more tongue recipes!
@AnnieNT - Preach! (Not that I'm complaining -- brb, going to binge watch 'Roommate')
I clicked on this expecting a one-word article : "Yes."