doghouse
King Of The Elite Idiots
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- 12,381
as it should be
Yessir
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as it should be
I know what you mean. I gotta crush the saffron soon as well.
Though I really have a thing for Armenian women lately. With their help, I can build my own squad of many a prince nez
the stone crabs were glorious. price sucked, but what are you going to do.
sadly my complaints would have to go straight upstairs as this price hike was due to inclement weather screwing up the growing season.Complain to the Christians that they sucked away prices after the New Testament
Copyright law not enforced at the time.
Shouldn't use aluminum cookware!
Molto dandy
Try preparing pasta al moro next time
http://wegottaeat.com/sherri.evange...al-moro-recipe-inspired-by-al-moro-restaurant
The secret to microwave food
And to think my brother was trying to convince me to move to a condo-hotel - well basically a hotel - where you only have a microwave and a sink.
I need my oven. I need to sear and reduce stuff on a real stove. I actually hate using the microwave now.
There’s something wrong with youI don't even have a microwave .
Thats whats great about it. Seltzer is already excellent the essence of lime is just enough. The lime and cherry version the best tho.finally tried out that La Croix sparkling water after a few people i know raved about it. i don't understand the appeal. it tastes like seltzer with a lime waved over the top of the glass.
Grocery store pizza for dinner. Surprisingly good.
Drinking some Bulleit right now alone.
I just got Harold McGee's latest book out of the library -
Keys to Good Cooking
A Guide to Making the Best of Foods and Recipes
Hardcove
I must say its a great companion to his original - get those two books and you can cook anything well.
we're just not all as technically advanced as you are.I thought this thread was post photographs of things you cook.
Be a man and finish the bottle.
Fwiffs - I hate to disillusion you but McGee writes on the science of cooking - not recipes.Be a man and post some photographs of his recipes.
Fwiffs - I hate to disillusion you but McGee writes on the science of cooking - not recipes.
I just got Harold McGee's latest book out of the library -
Keys to Good Cooking
A Guide to Making the Best of Foods and Recipes
Hardcove
I must say its a great companion to his original - get those two books and you can cook anything well.