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Just doing my part to hold the demons at bay.

Thank you! I really wanted those crisp straight lines like the original had.

Things are so much better now!

I give a full tasting on the longer video, but in short the casserole was surprisingly bland and the toppings looked better than they made the dish taste. Could have been so much better!

I was making a sarcastic comment in the voice of a 1965-era American home cook. wtf indeed -- I'm glad we've moved away from that mindset.

Betty's dinner parties must have been epic!

It was truly the best section! Though... I momentarily mistook a hard bit for a tuna bone and had to fight back even more revulsion :)

I'm not a general fan of raspberries, but I do sometimes have a ham and cheese sandwich, grilled, with raspberry jam for dipping. It's kinda like a monte christo but not so rich or sweet, and the tartness works together with sharpness in the cheese and the savoriness in the ham. The residents are lucky to have you there making custom meals for them, but I'd definitely ask for something else :)

I have one planned! Well, two now :) The first one will be the heart healthy enchiladas from a few months back. They were just the worst!

@@RandomRecipeProject nice! I look forward to them!

Glad you enjoy it!

Thanks for the sub! After making this one I really do want to throw an "Appalling Retro Recipe" themed dinner party. Could be a ton of fun!

I would love that! I keep trying to make each video better than the one before and things are starting to move.

❤️ Oh I haven’t watched that in ages!

I have started mixing in the occasional non-random recipe (the meatball banh mi is one), so I’ll add this to my list! Might be a while before I have a turkey but I bet it would be great with a rotisserie chicken too. It’s really tasty!

yeah I would love to see this as well <3

Thank you so much for joining us here!

Wasn’t the worst thing. I got to use my arts and crafts skills *and* it wasn’t an aspic! 😂

@@RandomRecipeProject LOL. Fair enough.

Thank you so much!

It really is! I can't believe I've had this book for decades and never made it.

Thank you - and it’s great to see you back!

My copy has stains on almost every page from all the times I’ve used it over the years. I love it!

@@RandomRecipeProject haha yeah I clocked the stains, clearly a well-loved cookbook <3 x

Oh wow - that Ginger Tea cookbook sounds so charming. I’ll definitely need to look for it. I don’t know why I’ve never made this recipe before. I’ve made so many others from this cookbook but always skipped over this one. But no longer! I’ve already made it twice this week :)

Thank you!

Thank you so much!

Thank you!

The only splurge item on there is the beef, and I personally know that farmer and know it's worth paying for (it was on sale, though.) -- it's well under a dollar a serving.

True. But it was a weeknight and they were hungry and I was in a bit of a hurry.

Now that would be too many onions.

Thank you!

I don't disagree with you for traditional alfredo. In this case, they combine with the beef to add a nice earthy flavor. I've only used sweet onions, and I'm sure that helps. And we're pretty far afield from traditional alfredo too, so it's only one sin of many :)

@@RandomRecipeProject I'd love caramelized onions on anything tbh.

He's not a three-star Michelin Chef or trying to win some cooking award who the fuck cares if he puts onions in his food or not

​@@RandomRecipeProject your doing just fine 😊 you can add or remove anything you want from YOUR food!

Noted!

Mash a bunch of cherry tomatoes in a pot and add olive oil and salt and pepper . Heat and use that as a sauce

If you've got that on hand, go for it! I've been known to make sauce from scratch from time to time too :)

@@imawesome1822 Sounds great to me! But if my kids ask for pesto alfredo and I give them that, they'll be mightily disappointed.

We use what we have on hand. Some days there are hardly any cancer chemicals at all!

@@RandomRecipeProject glad to hear it. Just the video is the day it was important 🤣 keep on the good fight

Pesto is healthy...

@@nostrodelaantares8416 yes it is. But not from a non organic jar. Im referencing the chemicals added and pesticides used not the nutrients available. Sorry for confusion

Oh ok i get it now. I get your point. But I mean, if I was this man's son i would be happy! Is beautiful having a loving father, his kids like the dish and are happy, besides, there's chemicals in almost everything now... Even tap water has them, we're doomed!! Have a great day

I think a heavy traditional alfredo might be, but the pesto alfredo sauces are much lighter and the combination, especially with the onion and herbs, works really well! We tried it one day just throwing stuff together out of the cupboard, and it was an instant hit in our house.

Thank you! The little fish came with the book (and was honestly why I bought it in the first place 😃).

It was devastating

Oooh - pomegranate sounds delicious!

Thanks for watching! I appreciate the comment.

I'm so glad you joined us!

I had to wash the grime off mine too, just from sitting unused for so long :) Thanks so much for watching! I made another batch for dinner tonight, only using more Italian flavors to go with some leftover alfredo pesto I needed to use up. It was delicious!

You totally should! I've updated the video description with the full ingredient list I used. I've had one for lunch the past four days and now I'm out. I think I'm going to have to force myself NOT to immediately make another batch :)

I've always had it be crumbly the first few times through the rollers and then it gets wonderfully pliable soon after. If it starts easily rollable, then it quickly gets sticky and I have to fuss with flouring it and I risk losing control :) Might just be preference, but I've found if it holds its shape and kneads well before it rests, it'll be great in the roller even if I have to coax it at first. I've got four shelves of books, so I have Siri pick a number between 1-4, then a number between one and however many books are on that shelf, and then a page number from that book. It's been a ton of fun so far!

@@RandomRecipeProject Gotcha. Do you ever show that part on the video? Seems like it would be fun.

@@CookinWithSquirrl I have, but right now the general viewer doesn't want to see that (or really any meta-stuff about the series). If/when I gather enough of a regular audience, it would lend itself well to shorts to get conversation going about upcoming episodes, I think!

I made a short about dough hydration and rescuing crumbly dough. Thanks for the inspiration!

There's one in the book that calls for minced jalepeno in the dough. I'm thinking that could be really good for a skyline chili!

Solving the crime sixty seconds and one sandwich at a time.

It's so good!

Oooh… I especially love the Brie idea!

Sometimes I love the meditative nature of hand kneading a batch of dough, but when I make this recipe again I'm absolutely using the stand mixer 😁

I bet you’re right! I’ll have to replicate some once I finish my stash of Genuine Jipper.

Thank you so much! I had to look up what a Montreal style bagel was, and they do sound delightful. I’ll have to look for some!