I’ve had that at a local grocery store. It’s surprisingly good!
@Wayward The pickle pizza I had was a white sauce base with ricotta and mozzarella cheese.
10 Likes
No, that looks just about right!
Oh, that looks interesting!
10 Likes
I like how GA is running the meeting…
7 Likes
6 Likes
One of the cooking channels I follow is a Japanese home chef named George. He specializes in French and Italian cuisine with a Japanese twist. His channel is not a good resource for traditional Japanese foods like tonkatsu or ramen. He has some really innovative (at least to me) techniques. One technique I have adopted is cooking whole carrots in the microwave in cling wrap, like below:
His fondant daikon recipe is also really wonderful:
10 Likes
4 Likes
His videos are beautiful! A real feast for the eyes!
I love how, in the carrot video, when he’s chopping the trail mix, it’s reflected perfectly in the knife blade.
And how both recipes take a really humble vegetable and elevate it to gourmet status. More like this, please! The radish looks like scallops by the end. Yum!
5 Likes
My BF got some nice pork chops the other day. I put a little pesto-from-a-jar on both sides & let 'em sit overnight.
They turned out beautifully! Still had some multicolor fingerlings mashed potatoes left, and had green beans, too.
EA:
We had the last two for breakfast not long ago, w/more green beans and some stuffing. Man, type about a breakfast’s providing moral support! Wow!
6 Likes
7 Likes
Making some garlic bread (completely homemade) and spaghetti sauce (not so homemade, base is jar sauce) so needed a lot of garlic. I wasn’t looking forward to peeling it all, and remembered hearing a long time ago you could just put it in a bowl, invert another over and shake it. I decided to give that a try, and wow, does that work well. Even though it adds to the dishes with bowls you wouldn’t have used otherwise, I’m going to do that for anything over a clove or two from now on.
9 Likes
I’m marking up a recipe i make with some minor changes, with the intention of sending this to my mom and a cousin-in-law on how i make it. Posting it here to make it easier for me to switch between my work computer and my cellphone 
but also figured some of y’all might be interested. I have posted the link to this recipe before i think, it just didn’t incorporate my slight changes
10 Likes
I got myself a kitchen aid ice cream maker bowl on sale last winter and made my first treat. I used 1 can of coconut milk, a small can of coconut cream, a can of crushed pineapple, half cup of unsweetened shredded coconut and half cup of sugar, all blended to pretty smooth, rested and blended again. Then it took like 10 minutes in the frozen bowl to become thick and creamy. We ate a bowl each, and put the rest in ice trays for easy access when frozen, because my hand strength isn’t what it used to be,.
This weekend I’m going to try a cherry ice cream with chocolate chunks on the side, because my partner is the kind of monster who doesn’t like chocolate.
14 Likes
More for you! As monsters go, this one’s OK.
12 Likes
Yes, but they’re a lovable monster 
7 Likes
Sounds like a keeper to me!
7 Likes
For real, @robmck @Grey_Devil and @chgoliz, I get all the chocolate for myself with zero guilt. He’s a good monster, like Grover with really strong Bert overtones.
10 Likes
I almost posted a Grover picture, glad your mind went there too
6 Likes
3 Likes
Our kid is a little obsessed with Bluey. I became a little obsessed with trying pavlova. Which was unfortunate, considering that we live in a place with 90°F summer days, at best, and the recipe requires running the oven for quite a bit. Our oven is awful and I hate it. Plus it leaks heat.
But! We had a weird weather spell. Multiple days of rain and clouds. It hasn’t cracked 80°F all day. So we decided to make mini pavlova and lemon curd with the egg yolks.
We didn’t realize the humidity would mess with the pavlova, so they are a tad sticky on the outside and still glossy. But we did get a bit of the crunch and they taste great. Topped with fresh whipped cream, lemon curd, blue berries, strawberries, and dash of fresh mint cut into thin strips.
It was so yummy and not nearly so hard as I thought. We will make again when it isn’t so humid. Our kid’s bestie is celiac, as is her mum, and this would be so fun to share with them.
12 Likes
The Junior League of Memphis cookbook has a recipe for a two-layer meringue torte with summer fruit, and it’s a winner. Let me know if you want the recipe.
Junior League cookbooks are often of uneven quality in terms of recipes, but this particular one has survived several rounds of bookshelf purges.
11 Likes