I like it crumbled as fine as possible for chili.
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First step is get this stuff:
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I can’t even figure out what the second thing would be but yeah break it up as much as possible.
Made a bunch of stuff this weekend but forgot to photograph everything except these Food Lab blueberry scones, which were super easy to make and tasted great. I defrosted a thing of ground beef and made smash burgers on the cast iron pan twice, then sloppy joes with the remainder tonight that came out real tasty - bell pepper, onion, brown sugar, apple cider vinegar, chili powder, ketchup, mustard, Worcestershire, salt pepper, and some dashes of other seasoning to balance everything.
I also wanted to make a watermelon feta salad but my watermelons were nasty so I had to use peaches and raspberries instead: https://www.foodnetwork.com/recipes/ina-garten/arugula-watermelon-and-feta-salad-recipe-1949660. I never trust my ability to make the dressings right because of my lack of precision measuring but it came out fine. I knew my wife probably wouldn’t be into it but she refused to even taste it lol, luckily we saw our quarantine friends and shared it with them.
Got a couple of filets in my last grocery order. Will be the first steaks I’ve cooked in months. Never thought I would be so stoked for my own cooking
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You did not eat them in a free country, but they look great.
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Jesus those are positively pornographic.
You have what used to be called a one track mind. 
True story
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Love me some pork tenderloin!
I tried Kenji’s method of making mac n cheese and it was, hmm, ordinary tasting?
Maybe need to use better cheese? Or else the souped up version isn’t all that much harder:
I just didn’t feel the consistency or the way it held up after a few minutes (something Babish said is vastly different than other methods) was anything special. I’ll try the Food Lab version.
I’ve never felt the need to do anything simpler or more complex than a basic bechamel-based cheese sauce. Four ingredients (+ seasoning as desired. black pepper and smoked paprika ftw) and it takes almost the exact amount of time as it does to cook the pasta.
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So much this. Mac and cheese did not need to be disrupted. The classic version is one of humanity’s greatest achievements.
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true, but I have to admit, I really like it with bacon, too
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