Discussion in 'General Forum' started by Timmiluvs, Mar 6, 2016.
It’s ok, we all have blind spots. The important part is being able to admit them.
I think we've all learned a lot today. Mostly @Ken has, but we've earned some things too. Mostly things about Ken but still.
There are a lot of Anthonys in the Ticino/Italian part of my family lol
I literally can’t keep them apart without additional information because they all have the same first and last name
I'm going to scream
One of my cats is called Tony too o_O
I’m not better I’m subtly lobbying my girlfriend into naming our possible future daughter after my grandmother from that same side of the family, partly to keep the confusion alive for future generations
Jimmy Hoffa has entered the thread.
Yes this!! Because half the time, I want to make something but don’t know the proportions of ingredients, more often when baking, so I average out multiple recipes, accounting for if the post says it comes out wet/dry/etc
I rarely bake, but I do this with savory food in exactly the same way haha.
I’ve realized that I can’t send recipes to most people when they ask what I used because I’ve made modifications that I could never convey clearly enough or even remember. My dad is the number one person this happens with.
One year for Christmas I made him a cookbook (called it To Serve Man for his love of Twilight Zone), and I made sure every recipe in that was actually written in a way he could understand even if I felt over the top going into so much detail.
Haha that’s awesome that you did that! There’s a ton of bad recipes out there. And even when they’re not bad, good cooks like to put their spin on them. So that doesn’t help either.
It was one of my shining moments in life for sure. Although every now and then he’ll call and ask me to send him a recipe that I know I included so I know he isn’t checking there first and it gets a firm:
The simple recipes are definitely the best ones to share!
He needs to keep up! Haha
wow I like this girl she’s a great host
Reina is awesome. I was stoked when I saw the news that she got a show with First We Feast.
lets get it
$5 Whole Turkey
$1 Creamed Corn
made Bon Apetit’s Making Perfect Pecan-rye pumpkin pie (although I used a Pillsbury crust) and some shingled sweet potatoes with honey butter and pepitas for thanksgiving.
Peorias are so delicious.
i hate autocorrect
Me too. It’s gone rogue since the last update. They really do look great though!
Cooking the cranberry sauce now. This year I’m using New Glarus Cranbic and I can’t wait to see how that turns out.