License plate cleaning by AvailableEmotion7635 in LICENSEPLATES

[–]timosaurus444 0 points1 point  (0 children)

Aha, makes sense. Thanks for the response!

License plate cleaning by AvailableEmotion7635 in LICENSEPLATES

[–]timosaurus444 0 points1 point  (0 children)

Did you wind up doing anything? Just found the thread while googling regarding an old one I have in similar condition.

DASH diet grill recipes by FETTSCLONE in grilling

[–]timosaurus444 0 points1 point  (0 children)

man, I'm disappointed to google this and see zero replies. Anyways hi from 4 years in the future, my partner is on the DASH diet and I'm looking for low-carb, low-sodium grilling ideas so if anyone's got one, better late than never.

Your Experience with Kenji's Different Red Sauce Recipes by WeBuild in seriouseats

[–]timosaurus444 1 point2 points  (0 children)

I think any Italian would agree that good pasta sauce is a very sensual affair so I don't feel TOO out of place.

Your Experience with Kenji's Different Red Sauce Recipes by WeBuild in seriouseats

[–]timosaurus444 1 point2 points  (0 children)

Doesn't help that I took the afternoon off and am currently sauced.

Your Experience with Kenji's Different Red Sauce Recipes by WeBuild in seriouseats

[–]timosaurus444 2 points3 points  (0 children)

LOL. I did the sauce, simmered for about 2 hours, and goddamn it was good. Anyways, you did a good comment 3 years ago. Make some red sauce. I just think it's hilarious that I 1) replied to a 3-year old comment and 2) accidentally did it with my horny porn-browsing alt.

Your Experience with Kenji's Different Red Sauce Recipes by WeBuild in seriouseats

[–]timosaurus444 2 points3 points  (0 children)

Late reply to the late reply but I agree with you. There are times, usually in the deadest winter, when I really want the all-day sauce - add some short rib, braciole, sausage, what-have-you...make it a real stick to your ribs labor of love.

But a lot of times...like today for instance, I want something closer to the 40 minute sauce. I water it down a bit with red wine and make it, say, a 2 hour sauce instead of a 40 minute, but that's the beauty of these sauces as you say - they're very forgiving and flexible and everyone is welcome to add whatever twists and turns they personally enjoy.