Mmmmm would eat. Looks like absolute perfection.

Looks really tasty! Recipe?

Carbonara should not be made with milk but critiques on food should be made with poise and, importantly, braincells.

Don't worry, eat enough of them and it will get super wide ;)

Nice!!

鍋の季節

Try out Kenji's 3 ingredient Mac and Cheese recipe.

All you need is Cheese, mac and evaporated milk. Kenji uses evaporated milk as the emulsifier. There's probably better recipes out there but this one is hard to fuck up lol.

Mmmmm😃😋

Do I see a hint of sen-sen?

Alright this will be a long set of instructions but stay with me here:

1. ⁠Peel and slice 2 large russet potatoes super thin (like thinnest setting)
2. ⁠As you’re slicing, place slices in a bowl filled with heavy cream, salt, white pepper, spices of your choice
3. ⁠Make sure to mix potatoes with cream mixture as you keep adding slices
4. ⁠Grab a loaf tin and line it with parchment paper. Lightly grease with melted butter
5. ⁠Layer thinly sliced potatoes into the loaf pan one by one, stack them to create a layers until the pan is full
6. ⁠Cover the top potato layer with parchment paper and press down on it with another loaf pan
7. ⁠Remove the top loaf pan and bake at 320f for 1.5 hours
8. ⁠Remove from oven, and place the loaf pan on top of the potatoes again. Place something heavy (like some cans or something) on the top loaf pan and refrigerate overnight
9. ⁠Take out from fridge and potatoes should be significantly compressed
10. ⁠Take the potato brick out of the pan, slice, and fry!

Keep it

That’s the point of it all.

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Add me some black coffee pls

Recipe? Procedure? Look damn amazing

The mushrooms and tomatoes 🤤

It rlly dosnt lol u sound like such a fun person to interact with. OP This looks really good for real

Still, there doesn’t seem to be too much sauce, something I anticipate by putting the beans in the fridge overnight, so they’re more solid.

Googled. Stand corrected. Still.👍

The sauce she uses is like a bechamel but not quite a bechamel.

Thats why a typed "a bechamel like sauce" and "its not quite a bechamel" that she uses to make her cheese sauce. Its not a mornay. That because is not even a bechamel she uses to make her cheese sauce. Its closer to the gravy she uses for cream chipped beef. Sometimes she just uses corn starch to thicken and there were a few times just used a thickening agent she got from an eldery friend of hers. Its what she has on hand.

Still. Execution is lovely.

I wish! Look up potato terrine, or potato pavé :) thanks for the creds tho

You have something there. Pommes Anna,… e scallop , burnt ends ala fondant potato….. laminating is beautiful.

I think you have made something new.

Was in Scotland this summer and DAMN do I miss UK bacon.

That's the sort of thing you don't eat unless you have no other plans for the day, because you're probably not going to be able to get up off your couch for a few hours.