I too am a fan of the content...I still voraciously read Kenji, Max and Josh... my interests obviously skew toward bbq and ice cream. ..but for me the boards got just so effing dull..same questions over and over and so much spam....it went ignored for too long so most of us jumped ship and created our own group to share triumphs , failures, questions etc with. I still check out the boards but the tone just got so snarky afterwards. But! I would love to see you guys build up a true community forum again...if you build it....we wil come.
I just bought it...my husband loves gizmos and gadgets, he will get a kick out of this...the name alone is awesome, but the fact that it's a toy for beer can chicken is a big plus. Thanks, Donna!
Adam, here is a link to her original cooler post on the carrot cake. https://www.facebook.com/groups/218801001463287/permalink/459776717365713/
Terrible to hear, her voice was always one of laughter and good humor, I really got to know her as part of the 37 and she always made me smile...may you have a safe journey up to the big kitchen in the sky, Ames. xoxo
Salt Cod is Bacalao there are a lot of things you can do with it, some cook it during the feast of the 7 fishes, some eat it on New Years, there are numerous ways to prepare it, the salt is the preservative, it definitely needs soaking and rinsing before you serve it, it's not just italian, latin and other cultures use salt cod as well.
Fig newtons, popcorn, cap'n crunch, M&Ms and a 4 foot bong were near my bed at all times.
wait...you can melt down and re-churn? why has this never occured to me...Max...this is yet another reason, why I love you.
that egg looks rubbery...and why not at LEAST butter the biscuit...sandwich fails make me sad. This looks like somthing I make on hungover mornings when I can't even get to the diner. Microwaved Jimmy Dean sandwiches even have patties, though.
we order takeout every friday, the beginning of this year (because we were bored, I guess) we decided to work our way through every pizza place that would deliver to us, and order just a plain pie and see how they stacked up, once we were finished with that challenge we moved on to burgers, and now were are on cheesesteaks, it's been fun and I now have a definite answer to the question who has the best pizza/burgers in town when someone from out of town asks...once we are done this we both agreed will start on chinese...that should be good for my sodium levels
this is not an overhaul, so much as creating a completely new cocktail...I make a drink in the summer that is Hendricks Gin, Pink grapefruit juice, dash of cayenne, shake, pour into salty rimmed glass, perfect spicy salty sweet cocktail..just because it's spicy I don't call it a prairie fire, I just call it delicious.
The SE Rorshac? It's a mouth. The mascot is Hambone, for sure.
hunger is the best sauce indeed...very cool, Kenji!
pb&j, grilled spam sandwiches, nuts with apples and pears, some hard cheeses can be left at room temp for a day or so, buy small wedges, tomatoes do not need to be kept cold, so a nice tomato salad with a big hunk of bread is always a good meal for me, ramen!
vegetarian spam knitter
just two of us plus the mini me who is still on purees, so we do mostly light fast meals M-Thurs, Takeout on Friday, I make a date night dinner on Saturday, and then a big meal on Sunday, usually family over then
lime and chili marinated grilled fish, shrimp with jalapenos and pineapple on skewers for taco "speidies", coffee braised beef cubes with poblanos, anchos, and chipotle, spaghetti squash with black beans and salsa verde
this is the time of year I keep an eye out for strawberries from Plant City FL, they are almost as good as the ones I grow myself, sadly my local store is mostly carrying Driscolls which are AWFUL...but every once in a while, I get my hot little hands on the plant city babies and it is a happy day :) this is definitely the time of year I start to crave spring time fresh veggies, asparagus, sweet peas, fresh herbs...DILL! Also having massive cravings for typical barbeque fare, deviled eggs, burgers, dogs, etc....I am done with soups, stews, and braises, it's time to lighten up.
Boy, and yes! a definite SE'er, the kid is obsessed with beef...which may be why I ate so many burgers whilst gestating ;)
can we do a mashup on tortilla soup and albondigas?!
My Uncle is allergic to nuts, but he loves pesto, I make him a batch every year without the nuts, I up the cheese and add a handfull or two of unseasoned breadcrumbs to help thicken it up.
taco seasoning, cajun seasoning, chili seasoning, and about 4 different bbq rubs....I keep them in glass jelly jars and top up as needed.
Congrats, Di! You know the old phrase...if you do something you love you will never work a day in your life...sounds like you found it!!!
My dream job would be something along the lines of what Will Gordon does ;)
Or if my liver gave out,
maybe run a small honey/farm stand...very small, like ROADSIDE.
Thai Lake, in Chinatown is great...it's easily within walking distance...plus they have cocktails...you are gonna need a drink after fighting off the crowds at the flower show.
Hi!!! Good interview, I didn't know you were a fellow Smuttynose fan! I thought we just shared a love of Jamesons, and sarcasm...no mention of the cat? I am stunned.
The first meal I ever made for my husband was boullabaise...I am pretty sure he married me so I would continue to make it for him on a regular basis. It comes together FAST so you can let him watch...I hear guys like that ;)