What beautiful sorcery is this...
I know this is a joke and all, but that actually looks tasty (well, if eaten with a knife and fork).
Years ago when I was running a pub kitchen, I ran a "Nacho Burger" as an occasional special. Burger with cheese sauce, pico de gallo, guacamole, and tortilla strips. It was pretty damn good. I still make it at home sometimes.
Kenji gave instructions for freezing in the main (non-recipe) article:
@Northofboston Admittedly, all my fondue has been in Canada and the States, but I've never heard of dipping the bread in kirsch. Gotta do that next time.
But which one tastes best with peppermint schnapps added?
I grew up in Canada with my (Louisiana-born) dad making CFS on a regular basis. On a recent trip to Texas (my first) I finally had some that was as good as his.
I'm definitely getting the sense that your time in Thailand has been a profound influence on you.
Well, that takes care of my contribution to the Halloween potluck.
Those eggs look fantastic. I'm definitely gonna try that one.
Hello, tonight's dinner!
That looks amazing. I'll bet a bit of prosciutto on it would work well, too.
I'll second the Spritz. I fell in love with them on my honeymoon in Venice.
It's OK, bear. We miss Kenji, Robyn, et al too.
Best of luck to Kenji and Robyn on their respective adventures.
I'm gonna miss the hell out of Robyn's doodles (and everything else Robyn-related), but at least we get to keep Kenji!
I have nothing to add but this bit of culinary genius:
Beer, generally, but I'll settle for a Dr. Pepper if I'm on the clock.
What kind of monster doesn't lick the beaters?!
Awww, why did I have to see this after I went grocery shopping. It could have been Saturday Supper!
This changes everything.
Is PBR a soda?
@BrockS: I'd never noticed that, but spot-on observation.
Sorry to hear about your ice cream maker, Max. It helped you make the world a more delicious place.
Yup, definitely a big greasy cheeseburger.
Most years, I'd be looking forward to my mum's apple pie, made with apples off their tree. Unfortunately, this year they were completely destroyed by hail.
So, I guess it's pumpkin pie now.
I've used hot-smoked salmon, kippered herring, and smoked oysters (yup!) on my pies at various times. All delicious.
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