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Alright, let’s talk about cookin’ them frozen meatballs in that there air fryer thingamajig. You know, the one that looks like a spaceship landed on your kitchen counter? Yeah, that one. It’s supposed to make things crispy, they say. We’ll see about that. First off, you gotta get them meatballs outta the freezer. Don’t be leavin’ ’em in there all day, now. They ain’t gonna cook themselves frozen solid, I tell ya. Just dump ’em out, not too hard though, you don’t wanna break nothin’. I usually just rip the…

Alright, let’s talk about this here Downeast Maine Pumpkin Bread. You know, the kind that makes your whole house smell like fall? Yeah, that’s the one. My old bones tell me this bread’s been around for ages, and for good reason, I tell ya. What’s So Special ‘Bout It? Well, first off, it ain’t just any pumpkin bread. This Downeast Maine kind, it’s got somethin’ extra. Maybe it’s the way them Mainers grow their pumpkins, or maybe it’s the spices they use, but it’s just…better. It’s moist, like real moist,…

Well, hey there, y’all! Let’s talk about this here maple sriracha stuff, ya hear? I ain’t no fancy chef or nothin’, but I do know good eatin’ when I taste it. And this stuff? It’s somethin’ else, let me tell ya. First off, what the heck is sriracha anyway? Sounds all foreign and complicated, don’t it? Well, it ain’t. It’s just this red sauce, kinda spicy, kinda sweet, kinda tangy. Like, if a chili pepper and a tomato had a baby, maybe? I dunno, somethin’ like that. Folks put it…

Alright, let’s talk about them quesadillas salvadoreñas, you know, the cheesy bread thingies from, well, I ain’t gonna say where exactly, but somewhere down south. Now, these ain’t your regular Taco Bell quesadillas, no siree. These are somethin’ special, somethin’ my grandma used to make, well, kinda like it, but hers was always better, if you catch my drift. It ain’t just cheese slapped between tortillas. It’s more like… a cake, but not too sweet, and kinda cheesy, but not too cheesy neither. Confused yet? Don’t worry, it’ll all make…

Alright, let’s talk about this… uh… “peanut grill茅” thing. Don’t rightly know what a “茅” is, sounds fancy, but if it’s got peanuts and grillin’, well, that’s somethin’ I can understand. Peanuts, good for ya, ya know? My old man, he used to grow peanuts. Not fancy ones, mind you, just plain ol’ peanuts. We’d roast ‘em in the fire, sometimes boil ‘em. Tasted good, kept ya goin’. These days, folks got all sorts of ways to cook ‘em. Grillin’ ‘em, that’s somethin’ new, but hey, why not? Now, this…

Alright, let’s talk about cookin’ them frozen meatballs in that there airfryer thingy. You know, the one that looks like a spaceship landed in your kitchen? Yeah, that one. I gotta tell ya, I was skeptical at first. Always cooked my meatballs in the pan, ya know? But this airfryer, it’s somethin’ else. So, first things first, you gotta get them meatballs outta the bag. Don’t be pourin’ the whole bag in at once, now. Spread them little fellers out, just one layer in the basket, like you’re tuckin’ ’em…

Alright, let’s talk about this chicken thing, this… chicken savoy, yeah, that’s what they call it. I ain’t no fancy cook, mind you. I just make food that fills the belly and tastes good, real good. This chicken, it’s somethin’ else though. First off, you gotta get yourself a chicken, a whole one. Not them skinny little things, get a good-sized one. Then you gotta chop it up. Don’t be scared, just get a sharp knife and whack it into pieces. Legs, thighs, wings, the whole shebang. Get that oven…

Alright, let’s talk about this miso sea bass thing. I ain’t no fancy chef, ya know? Just a plain ol’ person who likes to eat good food. And this fish, well, it’s pretty darn good. First off, you gotta get yourself some sea bass. Not too skinny, not too fat, just right. Like Goldilocks and her porridge, but with fish. You feel me? Then, the miso. Now, I heard tell there’s white miso and brown miso. Sounds all highfalutin to me, but whatever. I used the white kind ‘cause that’s…

Alright, let’s talk about this gateau breton thing, you know, that cake they make. I ain’t no fancy baker, mind you, but I know good eatin’ when I taste it. So, this gateau breton, they say it’s from some place called Brittany, or somethin’ like that. Sounds French, huh? Anyways, it ain’t just any cake, no sirree. It’s like a big ol’ cookie, real thick and buttery. They use a whole heap of butter in it, the good stuff, the salty kind. Now, I heard tell this cake was made…

Alright, let’s get this straight. We’re making some kinda cake, a rhubarb somethin’-or-other, like my old ma used to whip up. Don’t you go gettin’ all fancy on me with them big words, ya hear? This ain’t no city bakery, this is just good eatin’, plain and simple. First off, you gotta get yourself some rhubarb. That red stuff, looks like celery but don’t taste nothin’ like it. Chop it up, not too big, not too small, like when you’re choppin’ vegetables for the stew. You know, bite-sized pieces. And…