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I don't partake in gin either because of the aforementioned pine association. However, everytime I hear or read of gin, I think of M*A*S*H. :D

I've posted this YouTuber in this thread before and figured some of you might glean some ideas from these videos.

On a similar note, here's a video outlining how to sharpen knives: Adam Ragusea is an interesting and entertaining YouTube cook (with a journalism background) as his videos are tailored to cooking at home while having a scientific and historical angle to them. Here's a cool recent video...

This kid on YouTube tries a lot of these viral videos to see if they're real and/or if they're even any good if they are real. He's been doing it for many years so he's quite entertaining at it. Here he is doing that Honeycomb Pasta abomination (starts at 3:54).

I hear ya. In my original post I almost followed the drool emoji with "And a heart attack!" in parenthesis. 🤪 Still, my chicken Alfredo recipe is not a completely different route as I prepare the chicken almost identically to how you did: cubed chicken breast breaded in flour and sautéed in...

You're halfway to chicken Alfredo! 🤤

For me, this silicone spatula/spoon changed my kitchen existence! The handle is stiff but the end is bendy and cleans bowls and pans out amazingly smooth so it's a spatula but then it's shaped like a spoon so it kind of multitasks. YMMV

I use the America's Test Kitchen method for a dry brine which uses a salt and sugar mixture under the skin.

Not a fan of confectioners sugar as it's too sweet and I don't like the texture. And the powder does get everywhere. Frosting on brownies for me. :thumbs-up-smiley:

I bought a 4 oz. jar of Red Star Quick Rise Yeast (for my beloved 25-year-old bread machine) on eBay a month or so ago as it was neither in grocery stores or at Amazon because of the shortage. It was three times what it would normally cost at the grocery store (from $5 to $15) but desperate...