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Cuz there ain't enough carbs in the dish to begin with. 😉

That would have been good news for those of us that don't have KK anywhere around, but it sounds like KK is still making the donuts and delivering them to McDonald's located in the same market. So the rest of us are still SOL.

Well, people don't want to work any more so businesses have to do something.

Wonderful! Though I think more than a 1/4 cup of sherry may be needed to get through the recipe. :D

I love those happy accidents, where you just throw something together without a recipe and it's delicious. I did that a while back with a homemade mac & cheese. Just kept throwing stuff into the cheese sauce and it came out wonderful. One of those cases where you wish you'd written down the...

I'm a bit surprised they can market it as simply "chili powder" if it has all those other things in there. Sounds like it should be "chili seasoning" rather than specifically chili powder.

Aren't margarita glasses supposed to have salt around the rim?

Seems like the "helpers" failed at their task of supervising. :D Probably too busy drooling. ;)

More vodka. ;) (I didn't make it, but doesn't more booze make everything better?)

I thought the whole point of sous vide was that it's impossible to overcook? Food comes up to the set temperature, and does not go beyond that. Seems like you could leave a steak in there for 3 days and it wouldn't be overdone. If so, the steak Kevin started first at the higher temperature...

Love dark fries. Yum!

I saw a recipe like that on Food Network not too long ago. Maybe Pioneer Woman?

"Never trust a skinny cook."

My mother makes a Canadian meat pie (Tourtiere) that is delicious!

Sounds like it could be a few different reasons (most likely extended cold storage). https://hoke.ces.ncsu.edu/2018/07/why-are-tomato-seeds-sprouting-inside-of-my-tomato/

I imagine that's how many grow tomatoes. Just toss a tomato in the ground and grow a new plant. Definitely the way they did it in the old days, before seeds-by-mail or tomato plants from a nursery.

I've seen Impossible Burger in stores around here, both in 8 oz. patties or 12 oz. packages of ground "meat". Pretty expensive, though ($10 per package, I think). I had a $1 off coupon and that still didn't hook me to try it.

I got a NuWave air fryer for Christmas. Not sure I really wanted one, but I'll probably be checking it out at some point.

Tante Marie is a hoot! And apparently loves her pinot noir. I do agree with her view that people make cooking a lot harder than it needs to be. Just get your hands in there and do it. Find simple recipes and just follow them.

Just stopped at Walmart and saw lots of turkeys of all sizes. Fresh ones ran larger, but they had quite a variety of sizes in frozen. My store had them in a couple different places, including one of those vertical freezers with doors on the endcap, so look around if you don't find what you want...

Cook a big one. Plenty of leftovers. My mother always cooks a 20+ pounder for 3-4 people, and sends home big boxes of leftovers.

I've never understood putting confectioners sugar on top of anything. IMO, all it serves is to make a mess. If there's a choice in a store or bakery between the same item with or without powder all over it, I take the one without.

Yes, I'm always amazed watching cooking shows and seeing all the bowls, pots, dishes, machines they gleefully dirty up, knowing they are likely having someone else clean up their mess. I'd never cook that way as I'd not want to wash all those dishes afterward.

Yeah, when I was at the store a couple days ago, it looked just about normal. Meat case was full, TP aisle was full, some hand sanitizer, though still no disinfectant spray or wipes. I would imagine there will now be a glut of many of the things that were in short supply over the past month or...

Like Snoopy's dog house or Mary Poppins' suitcase. :D

Now that's a big fryer. :P

Make them pumpernickel and leave one on someone's doorstep. :D

I think the price of most fresh foods is going to jump. Around here, eggs nearly doubled in the past two weeks.

I put a paper towel down on the counter before I crack the eggs, to catch any leakage. It's not really thick enough to "cushion" the egg from cracking when you knock it on the counter, but catches any whites that leak.

I need to bake this weekend. I'm thinking Lemon Raspberry muffins.