Personal Top Lists & Rankings

gentlepuma20 said:Everyone in your photos looks like they belong in a rock band!

🤣 😍

I truly believe the entire world functions like a grand symphony orchestra

Nicholas Perez33 said:the whole world is just one big symphony orchestra

Ooh, la la! Pass the clarinet! 🙂

Nicholas Perez33 said:the whole world is a symphony orchestra

Oh, please! Don't start with that poetic nonsense—that's just how my brain works... 😵 😁

Here is my definitive Top 5 ranking of things that feel absolutely perfect when you manage to clear your schedule early:

1. Just lounging out in the sun for a little bit
2. Having a prime parking spot right in front of the house🙂
3. Taking the dog for a stroll😍 while soaking up point number one
4. Actually having the time to whip up some homemade pasta for the family—I'm talking wide noodles tossed in a rich sauce made from pan-seared chicken pieces, crispy bacon sautéed with onions, shiitake mushrooms, roughly torn button mushrooms, sliced carrots, and quartered parsley; all deglazed with about half a cup of white wine and seasoned with rosemary, sage, basil, and garlic—and then, once everything has simmered down, finishing it off with a dollop of heavy cream whipped with fresh parsley and a few crumbles of Gorgonzola🙂
5. Sipping on two or three glasses of Pinot Grigio while you eat it all🙂

Yo momma... said:4. you'll have enough time to make some homemade cinnamon rolls for the family

Wait, what exactly are cinnamon rolls? Sounds like a great recipe if you skip the meat portion😛

Honestly, most recipes just don't hit the mark once you take the meat out of the equation.

gentlepuma20 said:No recipe ever sounds appetizing once you take the meat out of the equation.

Fair enough, but seriously, someone please tell me what shell pasta is? 🙂

Who knows, I guess!

Pasta, damn it.

Jane Doe : police :

you just call them spaghetti 😬

Personally, I’m not really a fan of pasta. I mean, you’ve already got your bread and your meat—why even bother adding pasta to the mix?

Oh, please, "pasta"! What an absolute joke. It’s just pasta... everything else is just one big category!😁
I mean, sure, you've got your penne, your fusilli, and your spaghetti, but even then, most of them basically have descriptive names: you've got star-shaped pasta, alphabet pasta, farfalle—which is just fancy talk for bowties—thick noodles, and so on and so 😬 😬on and on...

Susan Clark10 said:What exactly are Jane Doe? It sounds like a pretty solid recipe if you just strip away the meat. 😛

John Doe.
Good grief. Take the bacon out—you’re stripping away a vital layer of the aroma. Pull the chicken—you’re losing a fundamental component of the flavor profile. If you’ve decided to go vegetarian, that’s on you, so fine, cook without them; but don't come spitting on my recipe. It’s just plain unhygienic. 😬

Susan Clark10 As I was saying—and I really mean this—it’s about how we perceive the situation at hand. Looking back at what gentlepuma20 mentioned earlier, there is a certain level of nuance that seems to be getting lost in the shuffle. It isn't just about the surface-level facts; it's about the underlying tension that defines these kinds of debates. I remember sitting in a coffee shop in Seattle last fall, listening to a similar argument break out over something entirely trivial, and it struck me then: people don't want solutions, they want to be right. That’s exactly what feels like happening here. We need to stop circling the drain and actually address the core issue—not just the symptoms.
Whatever, just tell me—what exactly is Jane Doe? 🙂

There’s this specific type of pasta—one I’m fairly certain traces its roots back to an island like Maui.
Jane Doe Side dish—a true staple of the coastal American culinary tradition.
Let me tell you something about Jane Doe—this isn't just some random pasta you toss together when you're feeling lazy; it’s the absolute crown jewel of the island's culinary scene, specifically hailing from the Vrbnik region. Now, if you talk to anyone living on Maui, you'll find that every single town has its own little "secret" way of prepping it—though, if we’re being honest, the technical differences are practically microscopic. It’s really more about tradition than anything else. You’ll see this dish gracing the center of the table during the big holidays—we're talking every major celebration, no exceptions. It’s this deceptively simple, incredibly clever bit of pasta that manages to completely floor any real foodie who gets a taste of those authentic island flavors. And let me be crystal clear on one thing: there is a massive, night-and-day difference between the homemade stuff made with actual care and that processed, soul-less junk you pick up in a box at a grocery store. Trust me on this one.

I need assistance:
One kilogram of flour. That’s all I’m looking at—just a single, solitary kilogram of flour sitting there on the counter. It seems like such a simple thing, doesn't it? But when you start thinking about the sheer volume of baking required to actually get anything meaningful done—I mean, really *done*—it feels almost trivial. You look at a bag like that and you realize how quickly it vanishes once you actually get into the rhythm of a proper kitchen session. It's never enough. It's never quite enough.
Just two or three eggs and some water—that’s really all you need to get started.
Custom salt blends—just the way you want them.
Just grabbed about 7 ounces of some local artisanal cheese.
PREPARATION METHODS:
First, you take your flour, eggs, salt, and water to work up a relatively stiff dough—don't go too soft on me here, or you'll have a mess on your hands. Once that’s ready, roll it out thin and cut it into manageable pieces. Now comes the part that requires actual patience: using your hands and a knitting needle to roll each piece into a little tube—what my friend Jane Doe calls a "šurlica"—about 3 to 4 inches long. You have to be incredibly careful when sliding them off the needle; if you aren't gentle, you'll collapse the center, and the whole point is to keep that middle hollow. Let those little tubes dry out just a bit—patience is key—and then drop them into boiling salted water until they reach that perfect, tender consistency.

David Sullivan4 said:Jane Doe on Maui: police...

Hey, listen up. 👍 🙂 🙂

What kind of pasta are we talking about here? 😬 All I’ve ever heard about is pâté. 😁

And Jane Doe is similar to fusilli, but still not quite the same thing. 🤣 🤣

Seriously, what is wrong with you people from New York calling everything gnocchi?!

Raymond Barrett12 said:John Doe.
Good grief. Leave the bacon out—you're losing a vital part of the aroma. Take away the chicken, and you lose a key flavor component. If you're vegetarian, that's your call, just cook without them, but please don't mess with my recipe. It’s just not hygienic. 😬

Really, who is spitting?? Even for me, since eating is strictly a physiological necessity, this actually sounded delicious.
😬

But seriously, when does the cheese come in for the lower recipe?

stormywolf39 said:pasta
gnocchi
is a no-go

🙂 🙂 🙂

stormywolf39 said:What kind of pasta are we talking about? 😬I’ve only ever heard of pâté. 😁

Good grief. Honestly, people need to wake up in the morning! You can't just go growing radishes in your backyard and call it a day! 😬

stormywolf39 said:well, Jane Doe is somewhat similar to fusilli, but they aren't quite the same.

Oh, they aren't even close. Fusilli has a much softer dough—you'll know exactly what I mean if you've actually spent time kneading dough by hand—whereas Jane Doe has a completely different twist to it.

stormywolf39 said:and what is the issue with you guys from New York calling everything gnocchi?!

What are you talking about? That's exactly what I was saying regarding John Doe...

You might as well throw in some Southerners too, because my old man uses the term "grits" all the time! 🙂

By the way, I feel like this whole food debate has gotten completely out of hand. When even I start finding this topic a bit much, you know things have gone off the rails. 😬

Susan Clark10 said:Who even cares about flavor profiles?? Even for someone like me—who views eating as nothing more than a basic biological necessity—this actually sounded pretty good. 😬
But wait, when exactly does the cheese come into play in the bottom recipe?

Look, you can't just strip out the meat and call it a day. No way! 😬

See, in the bolded section that the original author completely neglected to mention...
PREPARATION METHOD:
Mix flour, eggs, salt, and water into a somewhat firm dough, roll it out, add the cheese, knead it thoroughly, then roll the dough out once more before cutting it into pieces. Using your hands and a knitting needle, roll the dough into a Jane Doe shape about 8 - 10 cm long. Carefully slide the Jane Doe off the needle so it stays hollow inside. Once the Jane Does have dried slightly, boil them in salted water until they soften.