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Hey Rich, nice to see Mornay sauce getting some airplay! To be clear, a Mornay is a bėchamel which has any cheese incorporated into it. I usually wait for the first bubbles to appear before I fold in the cheese (once it bubbles, it is as thick as it will get, mostly.) then remove from heat as...

Another hit from the pizza project! I really should make some dough and get on that train! Since my favorite local place closed, a good pizza is hard to find around here!

I see them in frozen 3 gallon buckets around here most of the time! I would be willing to try some but, I’m not going to attempt the learning curve without knowing whether or not I like them.

Brett, did I see the Porchetta place you visited in one of the Stanley Tucci series? Where are you headed NOW!??

Never had chitterlings, perfectly willing to try, no idea how to cook them. Need to find a wise person to share! Oh, I’m told that Guinea pig is quite delicious!

Fair enough but, Gee! Cheap isn’t always cool, in fact it rarely is. There are times when a “higher degree of elegance” is certainly welcome!😉

As I’ve enjoyed both snails and sweetbreads (lambs thymus) I might be inclined to be “adventurous” in some circles. Now I’m not saying I necessarily want to be the Guinea pig but, cultures all over the world eat things others find “odd”!

So John, why were these never available in the United States? I think one would be very nice to have for us “kettleheads”!

I believe the appropriate term would be… “Nifty”!!

A Quick Look shows ot going below the existing leg height so, I would imagine it will raise it a couple of inches but, call them and ask the source.

I just stop the spin for ninety seconds.

I could not agree more! A beautifully roasted chicken is one of the true delights of cooking! I still use a recipe I first used when I was maybe 14 years old, from the Graham Kerr cookbook for “Roast Ginger Chicken” Stud an onion with 6 cloves, stuff in cavity. Dust the bird with powdered...

I have not been in the corner in a long time, I know where I belong, thanks for reminding me!

No but, I’m playing ketchup!

If you’re a Brat, you’re the wurst! I’ll get my coat…

How did I know you’d be the guy to take one for the team?🤣😉

Yep, lobstah ain’t cheap like it used to be! That looks pretty darned good there Phil! Enjoy!!!

Maybe more like 30 cents! Drafted bean counters!

Sorry, no pix but, the harissa marinated pork loin was lovely! Fascinating color when it was done. Where the marinade was a bit heavier burned slightly more than I’d expected. Served with pasta primavera. Nice dinner to say the least. Sent leftovers with stepson for lunches at work! Darin...

Looks great Gene, I have not fired the spinner this year yet! This looks like a good reason to do it!