Diluted Dante wrote:My Italian friend would protest vehemently at this idea, and possibly throw a flare in your face.GooberTheHat wrote:Italians use a knife and fork, and they invented it.
poprock wrote:I get deliveries at home from Toni’s Pizzeria. Those I slice with a pizza cutter and eat with my hands. It’s a doughier base. Slightly thicker, more structural rigidity.
fullspectrum wrote:That’s how you do it. Enough crunch on the baked chick?
Nina wrote:Got a chilli pepper question, I bought two plants a couple months ago and kinda neglected the peppers that were growing on them (one's a jalapeño, they've turned red, the other's a red fresno pepper).
I just cut off all the ones that were getting wrinkly. Is there anything I can do with them now? Anyone good tips?
None of them show any mould or anything, just wrinkles. Got about 6 red jalapeños and 8 fresno peppers.
Nina wrote:Ceilings here aren't very high so it's a good thing I only have a few.
Anything fun I can do with them once they're dry? Or just cut them up and throw that in dishes?
regmcfly wrote:Help me folks. I need sommat fun, preferably mildly process heavy to cook this weekend. Talking 2-3 hours in the kitchen....
Nina wrote:Ceilings here aren't very high so it's a good thing I only have a few. Anything fun I can do with them once they're dry? Or just cut them up and throw that in dishes?
Yossarian wrote:In-laws visiting?
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