I like cooking with our set fine, but I don’t think they’re anything special, I worry about scratching them and chipping/breaking the lips and handles, and they’re a PITA to clean. They spend most of their lives in the cupboard. I usually only bring them out on holidays, so I can serve dishes directly out of the oven or off the stove w/o having to plate them.
I’ve only seen one Pyrex shatter—it wasn’t the heat that did it but laying it on cold surface directly out of the oven.
Thought this when I saw this: Can’t believe all of those beautiful breads are coming out of that electric oven/range.
just put in my order for the mexican one they're doing next week their mexican version of their pop up thing was incredible (we did I think 3 of those)
Anyone’s got a carrot bread recipe to share? Bought 12kg of carrots on sale before the quarantine but after doing soup, fried rice, chicken stock, veggie stock and carrot purée, I still have a bunch left. Ideally nothing too complicated as it’s somewhat impossible to run to the store for 1 or 2 ingredients. Thanks!
At this point, you’ve got to just have a kid and use the rest of your metric ton of carrots to make baby food
He’s gonna post in a few months about how he doesn’t have enough hectares for the 600 rabbits he bought
A retailer that normally distributes for restaurants but opened its doors to the public in the week leading to the shutdown. I went overboard. It’s been 2 weeks already and I could easily last another 6 weeks without a visit to the grocery store.
I’m picking up this week’s (with pizza and a crowler) today. I think I will cook it on Sunday. We will do the Mexican next week too.
thought of doing the mexican and grabbing pizza for night of next week, but afraid chips will go stale if we wait post the porchetta when you make it imoiyamfwiw
For those that do the whole grain mustard roasted potatoes, do you par boil first? I didn't last time, and my mustard burned. Not sure if the solution is to do that, add more oil, or add the mustard halfway through the cooking process
Costco dinner. Frozen shrimp. Frozen stir fry veggies and ramen noodles. Made a noodle stir fry and spicy peanut sauce. Turned out p good.
With each meal they are posting a video of Mike cooking with his 3-4 year old son. It is entertaining. https://www.travailkitchen.com/familymealporchetta
Here is the Porchetta with salsa verde, orecchiette with pesto, cauliflower with Demi glacé and salad.
Damn. This week’s takeout is already sold out each day. I hadn’t ordered yet because I hadn’t decided between Friday or Saturday until last night.
Liked for the vid and the insult. In my defense, I had no idea what Taegu was and the first entry on google is a Hawaiian cooking blog which is where I got the incorrect name.