Knife Drop: Creative Recipes Anyone Can Cook

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Carbona(ra)men- Dude asks you to cook 8 pieces of bacon, remove the bacon and leave ALL the hot fat, and dump 2 cups of water into it. I explained the chemistry behind this to my son before doing it for the review and, as predicted, hot grease exploded all over my kitchen. This book is written for young inexperienced cooks. Will someone be burned? I think so. The food itself was a chore to eat. Way too much bacon. One note flavor. Tuna Melt- The tuna was runny from too much mayo and pink from so much paprika. Also it called for sharp cheddar but the cheese in the picture was white. The finished product was super bland.

DiGiovanni: It is interesting. It's been interesting for me also — and I'm sure [for] many people — to watch how the whole space is evolving. What do you think about all of it, the fact that TV is not fizzling away, but it's different than it used to be? Tip:You should always bake your bacon. It makes for a far better final product. No more stovetop bacon please, unless absolutely necessary. DiGiovanni: If I could cook for anybody, I'd probably cook for my grandmother. I'd probably cook for my dad's mom. DiGiovanni: They're very fun. We recently did our ninth one. It's not out yet or anything, but that was our best planned-out one so far. We felt really good with the whole thing. It looked perfect. We were very, very happy with it. We just did our ninth one. We're definitely getting better at getting all the planning in place.In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes or until creamy. Thiessen: Yeah. Well, it's where it started for me too. It was all the women — they were always in the kitchen, and I wanted to be with all the cool women in my family cooking. I appreciate the scope of this cookbook, and I look forward to sharing this book with my soon-to-graduate children to have references for successful cooking later in life. Thiessen: I know you're a man, and it's hard to understand that. But every woman would understand if they've had a child. DiGiovanni: Absolutely. My mom certainly could use a crash course — she'd be upset to hear this — on how to treat your leftovers well. My dad, too, makes a lot of jokes about the leftovers we had growing up, but at the same time, it's one of those things that made me appreciate food every time we had it. Now, that makes me so conscious about all this stuff.

DiGiovanni: Mine would often be dinner — cooking dinner or making the meals, which everyone was very happy about. Eventually, most people in my family caught on to the fact that it didn't feel like a chore for me, and then I would get looped into the garbage and looped into cleaning the dog's bed out and that kind of thing, but that was great for a while. I got away with that being my chore. DiGiovanni: Yeah. So I've gotten into trying to figure out how to make herbs last as long as they possibly can. DiGiovanni: Well, I was going to tell you — you have a lot of cookbooks in your house. They have a record for most cookbooks. I am the type of person that will get a cookbook from the library, find 2-3 recipes I like but will never make and then return it. I’m also a person that can’t cook unless I’m following a recipe.On that note of speaking to his audience, this might also be the perfect cookbook for the social media age because not only is the author apparently a social media cooking star of some sort, but he’s also included QR codes throughout the book leading the reader to videos demonstrating how to prepare some (not all) of the recipes. It was a teaching to my children and also my husband, because he always had this analogy of "leftovers are gross," and I wanted to show him that they're not. You can do really cool things with leftovers. That's the gist of the book, showing how many things you can do with buttermilk, how many things you can do with the bottom of the pretzel bag. [If] there's a little bit left, you can do something with it, and I can show you how to do it. DiGiovanni: It's interesting, because in a way, it's different now, right? The most recent one was probably [when] we had set up this huge project. We tried to do the Guinness World Record for the biggest dumpling.