Hooray! Read more

You could do mushrooms. I’ve read that Irish local suspicions are that very few varieties of wild mushrooms, beyond ‘field mushrooms’, are safe to eat, whether that’s folklore or not. Perhaps its mushroom’s affiliation with ‘fairy rings’ since you just never know what those capricious fairy rascals are up to.  Read more

I had the same fear the first time I made it since I’m skeptical of ‘flabby fat’, but I really enjoyed the bacon and the different textures (like braised pork belly). If you had rashers it would leaner for sure. Read more

Thank you for this, and the crumbly scone photo! Sounds like a dream trip. Fun fact, Cornwallian clotted cream is yellower than other regions because the grass has more carotene in it. Bring it up next time you eat scones and wait for the applause. Read more

America loves its pasteurization, doesn’t it? I think that Kalona brand is at most Whole Foods (it’s from an Iowa dairy). Read more

Where are the SNO BALLS??! They are so smashable. And they change colors with the seasons. Not just a snack cake, true art. Read more

These are easier than dumplings and gyoza and tortellini and empanadas, and all other food that induces folding, wrapping and crimping fears, if that helps inspire you to to give it a go. Start to finish it was about an hour’s worth of work.  Read more

Perhaps I just got lucky, but each of mine had tentacles included, and a small, roundish, apparently chintinous thing in the center of the tentacles I can assumed was the jaws/beak. It was not the pen, though I’m glad I know what that is now, should I ever encounter one. Read more

This is amazing—thank you! It was the beak, a.k.a. ‘jaws’ shown in the diagram above. Read more

This Basic Becky does love ranch. But I deploy ranch on select things, not any and everything fried that crosses my path. And certainly not on fresh seafood. Read more

‘Stupidly pathetic’ is a bit strong, isn’t it? Any aioli is certainly no lazy shortcut, as one’s whisking muscles can attest. The lemony aioli is a deliberate choice, and one that mimics the bocadillo I had. You may choose whatever sauce you like. Tell us what you choose, and I can assure you I will not deem it… Read more

Anyone who included mint, cookies, or worse, mint-cookies was instantly disqualified. I’ll be taking Allison to the ice cream shoppe with me. Read more

Yes, totally. Add egg noodles after the 20 minutes of pressure cooking, put the lid back on and cook on high pressure for 5 minutes. 15 minutes of high pressure will most likely destroy your noodles :) Read more

Probably amazing. I’ve seen it with Madeira, port, and Calvados too. Read more

Au contraire. I do care, and that’s a really cool idea to swiftly get yourself some curried chicken salad! Read more

You can absolutely prep them ahead of time and keep them in the fridge, but save the cheese sprinkle and second bake for serving time. You can freeze the stuffed potatoes too, wrapped in well in foil so they can go straight into the oven.  Read more

Smoked cheddar?  Love it! I was even contemplating a couple dashes of Montreal steak seasoning--maybe those two additions for my 2.0 version. Read more

It’s rich and gooey—the entire dairy section is in there (butter, sour cream, cheese) so I opted for a half potato per person—but you have my starchy blessing to double the whole lot. The mixture was fairly loose with my amounts of butter and sour cream. Adding more dairy may have resulted in pourable, rather than… Read more

I made it without heating the milk, though you certainly could warm that gently in the micro as well. Even without hot milk, it was slightly warm once blended. Perhaps in the Fall I’ll try it warmer, with some of those autumnal spices the other comments have mentioned. Read more

3.01 oz. liquid: Banned Read more