I use semolina on the peel to keep the dough from sticking.

Not as far as I know. Just got it off Amazon.

https://a.co/d/2nY5u7J

Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out.

Phantom time conspiracies are my favorite kind of dumbass conspiracies.

To load the gun. Pay attention!

Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm.

For the macaroni and cheese, I used Chef Jean Pierre’s recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.

It turned out great.

For the macaroni and cheese, I used Chef Jean Pierre’s recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.

Personal Beef Wellingtons. Two servings.

Duxelles

• 8 ounces white mushrooms
• 1 shallot
• 2 cloves garlic
• 1 sprig thyme leaves
• 1 tbsp butter
• 2 tbsp brandy (I used whiskey this time, turned out great)
• Salt and pepper

1. Finely chop all the solid ingredients (food processor works great for this).
2. Heat butter over medium heat. Add mixture and saute a moment.
3. Add whiskey, salt, and pepper. Stir.
4. Saute 10-15 minutes or so, until the mixture is pretty dry.

Beef Wellingtons

• Duxelles
• 2 filet mignon steaks
• Salt and pepper
• Mustard
• 1 sheet frozen puff pastry (or make your own if you hate yourself)
• 4 slices prosciutto
• 2 egg yolks

1. Thaw a sheet of puff pastry per directions (40 minutes for mine).
2. Salt and pepper steaks.
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.
6. Cut puff pastry sheet in half lengthwise.
7. Place two slices prosciutto on each piece of pastry.
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).
9. Place a steak on top of the duxelles.
10. Top each steak with half the remaining duxelles.
11. Fold puff pastry up and around the steaks, sealing the edges.
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).
13. Preheat oven to 400 degrees.
14. Unwrap Wellingtons.
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.
17. Bake for 20-23 minutes, until pastry is golden brown.

Pink Peppercorn Sauce

• 1 shallot, sliced
• 1 clove garlic, smashed
• 2 sprigs thyme leaves
• 1/2 cup brandy (Again, I used whiskey)
• 2 cups beef stock
• 1 cup heavy cream
• 1 tablespoon mustard
• 2-3 tbsp pink peppercorns, lightly crushed

1. After searing beef in pan, add 2 tablespoons olive oil.
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.
3. Remove from heat. Add brandy.
4. Flambe. After flame dies down, return to heat.
5. Add stock. Reduce by half.
6. Strain out solids, return to heat.
7. Add cream and mustard.
8. Add pink peppercorns.
9. Reduce by half again.

I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took that recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.

I did use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!

Definitely. Will post then when I get to my computer.

Though apparently only forms because of a fungus!

Especially in manga.

I got the sauce from an airport in Montana! Sorry, or I’d definitely be proud enough to post a recipe!

It’s an underground tunnel connecting a few buildings almost half a mile away from each other.

Bullet Train was fun as hell.

Edit: I just realized that I saw John Wick based on, “Hey I want to see a movie today. John Wick? No idea what this is, but if it’s in IMAX it might be fun!”

It was.

I’m a huge fan of cookie dough, cookies and cream, and birthday cake. But if I had to choose a single flavor, it’d be good, strong vanilla.

I enjoyed this.

God I love that movie.

:(

Probably not true about all ND traits, but many are things that exist in most people and are either magnified or muted in ND people.

I’ve never been diagnosed ND; though I had a psychologist suggest I might have Asperger’s at one point back when that was the language used, it was never followed up on. So maybe I’m ND? But I wouldn’t claim to be.

But no two people are neurally identical. Saying that someone is neurodivergent essentially has to mean that they’re far enough from the baseline/average to qualify as such.

I know there are specific diagnostic criteria, but those are largely based on determining how different someone is from typical and how it affects them. But almost every trait that is present with autism is present in neurotypical people as well, just to a different degree.

That’s not a universal statement or anything, just a vague generalization.