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Negative on the Graham cracker crust. That's for cold / creamy pies. It won't hold up with the filling. Remake some new dough, but use crisco or lard, or just use a premade one. I don't do a lot of baking but I do know you never screw and swap out stuff for tried and true desserts. It's...

Looks tasty enough for me. I rarely peel potatoes at this point, skins taste fine and I think they're pretty good for you if I'm not mistaken, maybe a lot of potassium? I wonder if the bottom layer was soupy because they were left over. My frozen mashed potatoes and stuff in the past, and I...

You're probably okay leaving out the salt. I don't think I've ever cooked a ham steak but I smoked or roasted lots of whole hams. I'll do a little bit of garlic pepper, or some other type of barbecue seasoning that doesn't have a lot of salt. Typically finish off with a little glaze of honey...

Goddamn that looks delicious. I think he was trying to do the upside down version and maybe that's where the mess up might be happening, but God damn, I'm not a huge pineapple fan other than pina coladas, but with a giant dollop of ice cream, that's got to be delicious. I look at it and it...

Higher heat. As long as you got the fats and sugars to get that nice crust, there's got to be a point where it starts to caramelize and form a shell. Cast iron I would imagine would be the easiest but it might be the pineapple that you used is exuding so much water where you're never going...

I don't know I just can't do it. I have a weird thing in my brain where it's a sweet potato but it's supposed to be sweet but my mind is telling me it's potato, and it screws up all of my circuits. I know it tastes sweet and I know it's enjoyable but because it's a vegetable that's turned...

I guess that's what I was trying to describe earlier is basically making a caramel sauce on top of the cake. I want to say that's a French technique and I do not remember the specific dessert that it's used in, I just don't know my desserts or pastries whatsoever. My thought was the cast iron...

Shit, I don't think it was that brand. Maybe the one we got was from Home Goods, but may have also been from trader Joe's. As much as I hate the hippie culture, their prices haven't shifted dramatically, and it's still the cheapest place to buy butter right now. Hell they're cheese prices...

Butter and brown sugar in the cast iron. Butter mainly and I would almost treat it maybe like cornbread. I can't imagine with all of those sugars and stuff and butter you wouldn't get a nice caramel type crust.

Sounds pretty good. I completely forgot about dessert. I think in the past handful of years we've just been buying a pie from HEB. Their bakeries only pretty good, but I just don't feel like having a screw around with it. 10 bucks for a big ass cream cheese and pumpkin pie or pecan has done...

Gotcha homie.... It's just so alien to me when people talk about family get togethers and meals being horrendous. I guess I was just lucky growing up the most of our family was pretty decent in the kitchen and I have an amazing amount of fond memories on different holiday meals. Hell...

Yeah, I think I'm making that this year. It's just a couple more steps from traditional mashed potatoes, and it'll be easy enough and close enough to a traditional side for the meal to fit with my plan. I guess a good question is what is everybody planning on making for Thanksgiving...

Yeah, the hassel back potatoes from them are great, and This looks like it's kind of a riff on that. I wouldn't soak them in cream though, because you're already got creamy potatoes underneath and I think the whole reason you did it was for two different textures. I think if you did you'd end...

I know Thanksgiving is next week and I've been trying to plot out our menu. Think I'm going to keep it pretty traditional and just simple with the least amount of sides possible, just nice and easy. Had planned on making regular mashed potatoes, no frills just done well, but God damn chef John...

Are potato flakes basically potato starch in just a different form with maybe something else to get them to retain that flake shape and reconstitute when adding hot water? Seriously have no idea. I don't even think I know what really makes up potatoes starch versus any other type. I'm...

Cornflakes, too. I've not used them, but there's fried chicken recipes out there that swear by it. It's been maybe 25 years, but I remember the fish almost having edibles scales on them. It's like potato flakes were standing almost perpendicular to the outside of the fish, but you had these...

Probably work fine. It's surprising what you can actually use for batter / breading. Back in college, we were at Possum Kingdom for maybe spring break, buddies dad had a yacht and small condo, and we went up there a few times a year. At the marina, there's tons of easy to catch sunfish by...

Asshole, it's an Amazon gadget made in China, you're not supposed to question it's capabilities! I will admit I'm curious to see how it ends up turning out, but despite breading fried food being a little messy, I've never felt the need to get a special device to keep my fingers clean. If we...

I think that Mortym 100% review talked about the latest update basically makes the game unplayable in act 3, even with a beast of a machine. Just massive lag no matter your settings.

Makes sense Oliver Harper would do a review on it. Always enjoy his movie retrospectives.

Yeah I need to read up or watch some stuff on making dashi and Asian bone broths or whatever for things like ramen. I really don't have any clue what the typical process is, but based on what Gavin was saying, it sounds like it's way different than western style stock making. Was just...

I'm not at all familiar with Asian broths, don't think they ever call them stocks. That would make more sense than because aren't they typically a more delicate flavor where you're not getting that roasted element that you typically find with traditional Western Brown sauces and stocks? I just...

Sounds to me like those people are fucked up. That doesn't make any sense whatsoever. One of the greatest smells on Earth is roasting beef, bones included. I mean that's the whole foundation of roasting the bones to make a stock or broth or whatever the hell you want to call it. I say don't...

Edit: sorry was gathering my thoughts and talking to text It's the technique. It's the same basic process, but I think bone broth cooks for much longer. That's why I said there are plenty of good videos out there that talk about the process it just varies between different folks and what...

Sorry, was out fishing. There's some decent ones out there on YouTube. They all vary a little, but this one's good. Another classic Escoffier version: Can't go wrong with either.

I've not done much canning, but I guess if you're willing to take the extra steps, it's a great idea, especially with hurting for space. Can always clear some shelf room, freezer, not so much.

Wouldn't be hard, just a big weekend project. Takes a while to roast, and then cook the stock down. If I had the space, I'd make my own, but alas I need a bigger kitchen and bigger deep freeze. House we live in is pretty small. It's why I haven't tried to brew beer. Sucks having a galley...

Yeah it's more of not wanting to clean the damn thing every time. For things like roasting veggies, the foil works fine. Tater tots and stuff, I'll do without the foil because cleanup is easy. Wife had made a few gallons of chili the other day to give to neighbors and freeze. Ended up...

Used to watch all of them as a kid. Clash of the Titans is probably my favorite. I remember the Medusa scene really scaring the hell out of me. The Hercules ones had Lou Ferrigno didn't they? Remember one of those being pretty out there with some kind of giant laser shooting robot or...

Probably will at some point. We've been using the little Cuisinart one we got from a neighbor, and it's been pretty great for certain things: toasting bread / sandwiches, small batch fries, reheating things, and roasting veggies / baked potatoes. I always put a piece of foil on the tray for...

Beat me by an hour! 😉

Yeah, depending on your oven, placement of the sheet pan, thickness of bacon, there's this little window of chewy - perfect - overly crispy. If you figure out what temp and time is best for you, then it's all good. We've got a gas oven, and I'll typically run it at 300, middle rack. Takes...

Haha, that's what it was called. When I watching the first half I was like man there was a stupid movie back in the 2000s about this. I want to say Dennis Quaid was maybe in it. Was it a Roland Emerich movie? Seems like it's up his alley. So if the ghosts are going to freeze everybody...

But climate change should be taken seriously! In all seriousness I couldn't even finish the trailer. Although people out on the beach and the ice crystals popping up was just retarded. I didn't see the last one and I probably won't see this one. Will it only be white ghost causing climate...

Is this about ghost causing climate change? Didn't Jake Gyllenhaal star in a movie about New York freezing, I think he did, don't remember the name, nor care. Climate change is real, and ghosts shouldn't cause it.

Guess it took him a while to 100%.

Did you plan on saucing the ribs at the end? I'm sure the brisket rub would be fine, guess it just depends on what flavor profile you like. With pork I normally go sweeter with so I go brown sugar in my rub. Also like some ancho chili powder and cumin, and of course things like garlic, onion...

FTFY