It doesn't sound incomplete to me at all, but that's not the point. It's what it sounds like to the customer ya feel me? Read more

I haven’t messed with that yet, but I will say I like those giant 20 quart pots professional kitchens use. Lotta work but you can just fit so much in there and it yields a lot of stock even after reduction. Read more

Sorry must have gotten cut - any butcher! Retail supermarkets carriers sometimes don't carry them but local butchers do. Read more

Porto - Read more

Interesting on the stabilizers. I've messed up that cheese a lot, too. Glad it still came out ok, tho!!! Read more

If somebody at an Italian deli is making fresh ricotta that's amazing. I'd get it there!! Save the time. Wonder what kind of milk they use... Read more

Beautiful!! Read more

Awesome! I made 2 batches to get a little over 3 cups so that would be 4 cups milk, 2 cups cream Read more

You got it! Read more

6 eggs, 1/2 cup milk, 1 tablespoon vanilla extract for the batter. Read more

Those were connected thoughts in "hating American breakfast" not "born abroad" Read more

So we can defend our honor! Read more

I wouldn't take it to seriously. She's very funny. Read more

Agreed on brioche - it was made for French toast! Read more

I feel you Read more

Plz do! Read more

Honestly, you should have written this thing!! Read more

Lindsay is sick and not to be trusted  Read more

Agreed! Lindsay is crazy I don't think she has actually seen a potato before  Read more

This right here is a pro move - roasted gets so much more flavor  Read more