In a whileWhen are you finishing cooking them?
In a whileWhen are you finishing cooking them?
How many people are you cooking for?
OneHow many people are you cooking for?
I have tried all the formatsHas anyone discussed the merits of coursely grated cheese v finely grated cheese. Just asking for a friend.
and which of the cheeses have you tested?I have tried all the formats
Has anyone discussed the merits of coursely grated cheese v finely grated cheese. Just asking for a friend.
Mostand which of the cheeses have you tested?
Slicing? Slicing?! You animal.Neither fine, nor coarse, a medium grate, or fine slicing is best.
I don't have a grater at the moment so have to use a mandolin.Slicing? Slicing?! You animal.
I don't have a grater at the moment so have to use a mandolin.
Coarse, and a mixture of extra mature or vintage cheddar and mozzarella, topped with finely grated Parmigiano-Reggiano and black pepper.Has anyone discussed the merits of coursely grated cheese v finely grated cheese. Just asking for a friend.
Tim Anderson’s Japanese potato recipes for Bonfire Night | Food | The Guardian
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Sounds great. I love bp with cream cheese and caviar.Baked potatoes with butter and salmon roe
Fuck off.
I hope she was ostracised immediately…My colleague, who knows nothing of this discussion, has just told me she had beans in one half of the potato and cheese on the other half. This is how she requested it in a cafe at lunch time. She said she got some strange looks.
never speak to her againMy colleague, who knows nothing of this discussion, has just told me she had beans in one half of the potato and cheese on the other half. This is how she requested it in a cafe at lunch time. She said she got some strange looks.