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Fear the Cheese! I have the bumper sticker on my Prius here in California - I can't wait to get back to Mpls for a real Jucy Lucy from Matt's!

We're making jambalaya (Saints) and breaded pork tenderloin sliders (Colts). And chips and guac and queso dip of course.

And Sazerac cocktails and beer.

We're proud of you! You are really doing great. Focus on the 40 pounds and the recovering knee, and you'll be better off. Keep it up!

Congratulations!

I got a set of Global knives for my wedding and I *ADORE* them. They're great knives.
I also love having a wok - a good wok can be great.
And a food processor - I use mine constantly. Avoid the KitchenAid "Chef" series 3-cup. The button dies after a couple of uses.
A crockpot - if it's just you two, don't get anything bigger than about 4 quarts.
A mandoline, if you don't have one, is great. Don't get the OXO thing, get one of those Kyocera adjustable slicers, like https://www.amazon.com/dp/B000KKNQZ6?tag=livefromthewt-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000KKNQZ6&adid=03CTHABNNJCAMDAV0SNZ&

I agree with putting some options in that are less expensive for the folks who can't afford something expensive.

I remember my mother making Hot Butter Rum for us after going sledding in Minnesnowta.

I'm sorry but I have to say that some of the comments here about "picky eaters" are so judgmental! I live with an Italian who hates tomatoes! (But has to have pasta at least every other day or goes into withdrawal.) He also dislikes turkey, chicken, pretty much poultry of any sort. That doesn't change that he's an awesome, fantastic, wonderful husband.
My son cannot stand fish. Never has. That doesn't make him any less of a loving son.

Just because someone has specific food likes, dislikes, or limited food preferences, doesn't mean they're not good potential mates. And just because to you, 'cooking is love', doesn't mean that it means that to him. If that's the only way you can demonstrate your love, or feel your love accepted, then you're the one who's limited, not him.

I can't get over the flavor of NyQuil that Chartreuse gives me - I've tried it in a Last Word and a Bywater and just not enjoyed it.

I've learned to enjoy absinthe (in spite of not liking anise) in moderation (corpse revivers rock!) and love Campari. Peychaud Bitters are great (the Sazerac has become a fave). But Chartreuse just hasn't worked for me. I'll maybe try this tomorrow if I'm feeling really brave. Do the pineapple and lime and falernum (all of which I have) help to override the taste of the Chartreuse?

I was so bummed - I missed last week's episode! This time, I bought a DVR just so I could record it and not take a chance on missing it.

Amazingly enough - Costco's sells bronze-cut spaghetti. I buy it regularly, because my husband and I moved here from Bologna, Italy and he is rather, erm, passionate about his pasta.

I've never found it necessary to chop the anchovies before warming them in the oil - they generally fall apart and melt into the oil pretty easily. A fork can help them along if necessary.

And yes - if you have fresh parsley, it certainly adds to the dish, but even without, this is worth doing.

I was just seeing the same thing and came to post about it as oldskoolpast. I agree that Jamika should get an apology.

I made the Tri-tip skewers with harissa&yogurt. Used homemade yogurt (which I make regularly) and learned to make harissa. Tri-tip was on sale at the butcher.

All I can say is WOW. I'm so glad I tried this. It was really good - I served it in pita bread with the cucumber-olive salad from the recipe and extra harissa

Harissa has become my new "go-to sauce" when I want to add a bit of flavor to something (like pasta sauce).

OMG - where do I get some? That sounds absolutely decadent!

I make Spaghetti AOP (Aglio, Olio e Peperoncini) almost weekly for my Bolognese husband. It requires VERY good olive oil, the best you can find.

But don't put all the olive oil in the pan. Use a saute pan large enough to hold the spaghetti , but just enough oil to saute the garlic (maybe 1/4 cup?). Add the pepper after the garlic is sauteed and a little salt. When the pasta is al dente, drain it and toss it into the saute pan, get all the garlic and oil and peppers mixed in well, then serve it in bowls. Provide freshly ground salt (optional) and a bottle of EXCELLENT olive oil to drizzle on the pasta just before eating. You don't need herbs or lemon juice - if you've got good olive oil and other ingredients. Some parsley is nice, but lemon juice would just cover the taste of the other ingredients, in my opinion. (My husband shuddered when I mentioned it.)