BuffaloBill

I am very cautious about returning food at a restaurant. I agree with chef Jim you should have said more to the waiter.

I really hope they go this route. They will burn up a lot of their cap in the Cousins gamble. He does improve their team but he does not scare me as an opposing QB.

They could have served some beer or ice wine to enjoy while reading it.

Some things just can’t be unseen......

When it comes to tarts, you’ve never been known to be selective.

Hasta la vista.....

Tyrod .... for a first please

Some things you can’t unsee. Unfortunately....

Showtime

Bunch of horny pervs hijacking this thread

The wifey loved that show...

Apparently, given nobody likes them.

Am I the only one who likes butter tarts?

You must be newlyweds. You question your husband? After nearly 18 years of marriage my wife has learned to never question me.

I have a German Aunt by marriage and good lord can she cook. She makes a spaetzle that is simply fantastic.

There is no way to know what the Bills will do. The Bills don’t even know what they will do at this point. It’s always an issue of the right player being available for the right deal. What I do think is likely, (as though I have any better insight) is that the Bills are not going to bankrupt their future by taking a wild gamble to move up in round 1. None of the QB’s in this draft are considered “locks.”

Some outsized ego’s at play here. Goodell is an idiot for allowing this to go public.

Fixed Tough work growing up. There is real physicality to restaurant work. Believe it or not mussels are really easy. The hard part is finding a supplier you trust because they need to be fresh.

While I am no expert, at the end of the day really good cooking is about techniques. If you learn the basics about one technique you can build on it and add to your list. There is a lot to be said for just jumping in and trying things. It’s also easy for some to get stupidly “snobby” about cooking. For example I could simply say I carmelized onlions or I could BS about it and talk about my mize en place, fantastic knife skills needed to slice or dice an onion, how to properly deglaze the pan and the importance of the right amount of material in the pan, etc. If you are cooking for some high end restaurant then, yes, you must have really high end skills. However, for the rest of us having good foundational skills is enough.

I would not count on jail if this is his first offense.

That was basically the genesis for this thread. My Mrs. is out of town taking care of her dad so I am cooking stuff she will not or can not eat. I did sous vide steak for the first time the other day which was awesome. Yesterday it was a broiled lobster tail, risotto and Brussels sprouts cooked in bacon fat. It’s tough to get overly excited about tofu and veggies all the time (wife is vegetarian partly by choice but more due to common sense necessity). Although I will say that I’ve felt a lot better since changing the diet about two years ago.

Well, are you into that sort of thing?

Do you cook? If so, what is your best dish or dishes? As for me, the answer is yes. As for the best I would have to say risotto. The repertoire goes far beyond this.

Have the Canadians even stolen the idea of maple based eats?