I think you had it right initially—C lutescens has a totally smooth underside (and is an east of Rockies
species in North America). If it has those false gill ridges you’re looking at C tubaeformis! 😁

My preferred style has be done right before service and imo is best in a two oven kitchen situation! Which not everyone has alas.

I actually always make a fluffy corn casserole, I just don’t proscribe it for others 😅

If anyone wants to argue about this that’s fine if it’s additive. But subtracting a single thing is simply Wrong and Incorrect, I do not make the rules

If you plan to do this year over year make a spreadsheet and then TAKE NOTES ON IT THE NEXT DAY. Which dishes were too big, what you ran out of, what took too long in the oven etc. Keep your shopping list tab. Thank yourself in a year

(Ok deep fried turkey can also hang at the Good table)

If you’re not used to cooking dinners with 4+ big dishes for the love of Gritty pick make ahead stuff!

Don’t forget to account for Turkey carving in your timing, it takes me 10 minutes to carve one and if you’re not used to it allow 20-25

Mostly you see it in the north where there are more dairy cows. Tuscany and Emilia Romana I think, maybe Lombardy. Certainly not a very Sicilian dish, they barely have cows and all and are kind of skeptical of giant meat cuts anyway

It’s actually super Italian, the key thing is to not let it boil hard. Low and slow ‘til it all cooks down and becomes soft and delicious. Works a treat with a whole chicken too

Oooh this is a good quest. Lmk if you want me to connect her with silken people locally to wherever she is. Silken people love getting their dogs together and silken-curious people often turn up too, which more often than not seems to cement their interest

Sounds pretty much like when I bring my 30 lb silken windhound to a borzoi-heavy playtime meetup

It’s definitely not bad but if in Portland we have access to New Cascadia GF bakery and their pre made crust is truly next level. Their loaves also make incredible gf dressing, practically identical to conventional. I think they’re wizards

Just because I have a celiac brother in law doesn’t mean I’m NOT gonna do everything absolutely top tier, gluten free is no damn excuse to half ass here in the year of our Gritty 2025

Birders might give them a run for their money; the amount of population and migration survey data collected by normal bird people (inasmuch as any birders are “normal” people) is massive

I always keep schmaltz around in the fridge because it is OUTSTANDING. Frankly I think it’s equally tasty to duck fat!

It would be effective for arancine fodder but with just me at home I think I have to admit it’s not tremendously sensible lol

Maybe tomorrow I'll do a costco run and get a rotisserie chicken and then spend too many hours making my own perfect homemade fries. Not arancine though, no way I'm gonna make risotto from scratch just to fry a few rice balls. I'm not even sure I could emulate proper rosticceria arancine if I tried

I am a volunteer CASA and I very much fucking support this message

I love showing these to my students when they’re growing with non-parasitized specimens!