Mock

you need the matching steak knives. so about 9 total plus you can't go without meat scissors. and they have to be the classic line.

In a tackle box! Love! Such a clever idea.

French Fry with Vinegar was my stage name!

(06-16-2023, 04:47 PM)Duchess Wrote: [ -> ]In a tackle box! Love! Such a clever idea.

I need this.
And an ice chest on the bottom.
Add some strawberries and chocolate.

(06-10-2023, 03:07 AM)BigMark Wrote: [ -> ]Cooking with a shitty knife sucks.

Sharpness and an edge beats quality.

Dull knives are dangerous and suck big time . . . no matter the brand!

Tiki!  

(06-21-2023, 08:49 AM)Duchess Wrote: [ -> ]I smell french fries w/vinegar.

On the rare occasion which was yesterday, I buy a certain type of shoestring French fries from the restaurant supply store. They are best fried in soybean oil which is super unhealthy, but they turn out so good sprinkled with Lawry’s seasoning salt and dipped in vinegar. I made the last batch tonight and I hope everyone got their fry fix because I’m not making them again for another year. The oil makes a mess of the stove and stinks up the house.

They are also good sprinkled with fresh rosemary and salt. I’ve been really liking rosemary lately.

(06-16-2023, 04:47 PM)Duchess Wrote: [ -> ]In a tackle box! Love! Such a clever idea.

Australian beer too

When I was driving all over Los Angeles my go to was Flame Broiler for lunch, once in a while I did get my guilty pleasure the mickey d mcdouble, very palin burger with the cheese between the patties, now I hear you can order like a big mac, and the only difference is the middle bun and you save 2 bucks.

(08-11-2023, 01:18 PM)Duchess Wrote: [ -> ]Someone said "there's no wrong way to make lasagna". Shiiit. Yes there is. I promise, there is.  

There's a wrong way to make scalloped potatoes too. My mom could only make them right by not following the recipe.

My lasagna never comes out great, probably the reason no one in my family likes lasagna. My scalloped potatoes, however, are amazing. I don’t use a recipe either. I just thinly slice the potatoes, layer them with shredded Gruyère and Parmesan cheese and then pour heavy cream that has been whisked with some salt and pepper over them and bake until they’re golden bubbly delicious.

Those potatoes sound devine, he's a lucky bastard.

They’re addictive too. I usually only make them on holidays, if I made them all the time we’d really be porkers.

I forgot to add that I put little pats of butter on top before baking just to add some more calories. Then when they’re about done I sprinkle them with fresh chopped thyme or rosemary or both.