Anyone tried this?
No, but I will now.
What do you think of this?
I can recommend the ketchup it's nice and spicy
Their mustard is good too
I'm going to a charcuterie workshop tomorrow. Any of the industry professionals here have any experience with curing meats?
Got some McDs. When was the last time you had some McDonalds fries?
Chewy or crunchy?
Recommendations on where to find wings when they're on sale? Uncooked, unseasoned, whole, and preferably not-frozen unless it's a lot cheaper and quality is comparable.
Average prices for grocers near me:
Kroger: $2.49/lb - my go-to
Sams club: $2.29/lb - Tyson brand (for better or worse)
Aldi: been a long time but last I checked $2.19/lb but the wings were mad skinny
Publix: $3.49/lb - had once and extremely disappointed in how skinny they were
What do yall usually pay per lb?
I'm in North Georgia if that helps.
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Lets have one of these threads
Do you store your hot sauces in the fridge?
I bought one to try and I can't tell if I was supposed to wait for it to ripen or not, but it tastes really bland.
Are they primarily for decoration, or am I missing something?
The back of a king sized butteringer bar.
>on a candy bar
I'm an American and I think THAT's ridiculous.
Are potato wedges considered fries?
Have you ever heard anyone refer to wedges as "fries?"
Have you ever seen a restaurant menu use the terms "fries" and "wedges" interchangeably?
Have you ever seen packaged fries labeled as "wedges", or packaged wedges labeled as "fries?"
Have you ever been served wedges under the guise of being served "fries?"
Guys, every time I make pizza, the dough gets messed up. It always rises in the oven to about double its size, so I end up with 75% bread, 25% toppings. Also, the dough is too sticky even when I cover it in flour, so I can't transfer it from the worktop to the pan. What am I doing wrong, how do I fix it?
It should come off the bench clean. If not, you need more flour which can be added to the bench, but really the mix should be close enough before that. Firm, but soft if that makes sense.
Let it double, knock it back, then let it rise again before using. Oven should be as hot as it can go, so it'll cook the outside quickly. Too many toppings can mess it up too.
Try letting it rise in the pan, then poke it with your fingers and put the toppings on.
tl;dr double, knock back and place in pan, rise again, poke down, put toppings, hot oven, GG ez pizza
Made this tonight: Pancetta Wrapped Salmon w/ Dill Dijonaise & Spicy Hollandaise and Balsamic Garlic Spinach
ITT: God tier cookies
there's a reason o'l saint nick's a fat fuck.
people always talk shit about coconuts until someone whips out the samoas
Who else is absolutely obliterated? What food do you crave when you are plastered
If the components of (homemade) mayonaise are inherrently healthy, what is it about the sum of its parts that makes it unhealthy?