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my stuffing balls, they are crusty
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Nov 26, 2020 05:57
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| # ¿ Apr 26, 2024 21:58 |
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How Wonderful! posted:The only version I've ever had is my mom's, which I used to ask for on my birthday every year and which she gave me the recipe to when I got married. I believe she picked up from working at a bunch of Cincinnati diners in her teens and twenties in the 70s. It's not really perfect food and I'm sure there are ways to improve it but this is, like, perfect comfort food to me and one of my main go-to things specifically for when I'm feeling homesick (also her zucchini pie and just pimento cheese or red beans and rice in general-- she bounced all around the Southeast and the Midwest before settling down). I feel proud that in grad school I was friends with two people who went to college in Cincinnati and were disgusted by Skyline but liked this. This is a great story and I love the recipe cards :3 Thanks for sharing!
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Nov 28, 2020 09:46
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there used to be a really complicated, "ultimate" beef stroganoff recipe kicking around gws. I want to say it was like heston blumenthal or something, complicated but worth it. anyone know it?
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Feb 5, 2021 06:57
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Drink and Fight posted:Keller? https://www.epicurious.com/recipes/member/views/ad-hoc-beef-stroganoff-52594801 yup that's it, thank you!
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Feb 5, 2021 07:10
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Chris kimball sucks rear end and loudly dislikes flavor on his shows. Not to mention he’s got a real savior complex as the white bread guy mansplaining “ethnic” food to everyone
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May 2, 2021 04:12
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I was gifted a North Spore lions mane kit last year. It was pretty fun when there was nothing going on with the pandemic. I have a black thumb otherwise but got a good first flush and made some “crab” cakes with it. I enjoyed it so much I bought an oyster kit as a gift for someone else. If you think you might like a fun little hobby thing like this then you probably will. I’m definitely interested in growing more.
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May 21, 2021 13:29
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he was a cool dude gently caress cancer
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May 7, 2023 16:31
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| # ¿ Apr 26, 2024 21:58 |
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Burt's and Pequod's have the best deep dish, and they're amazing. I have a soft spot for Giordano's since I used to get it in college a lot (spinach or bust), but it's technically stuffed pizza, not deep dish. their thin crust isn't bad though. what's everyone making for super bowl this year? I can't decide, though I think we are going to do a s'mores bar (complete with sterno for roasting) for dessert
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Feb 7, 2024 23:39
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