Gelatin Gourmet Prints

So, what's the secret ingredient to your famous 'Cow Pie' jelly?

"I was with you right up to the cumin."

"Thanks to the Oscars, we're going to be the hottest finger food this season."

'This is one of our most recent vintages!'

'The heart and eyes feel nothing, but the stomach and ears are completely infatuated.'

"And I'm teaming that burned sausage up with a warm, flat local lager."

"I just finished your manuscript and I found the ending delicious."

"I feel like we are the polyester of dairy products."

It turns out they don't go together so well,

'Waiter...my entrée fell over.'

Too much cilantro

The Main Types of Cheese

"Keep your glasses on. It will look like twice as much."

'I'm sure M'lady will appreciate the mashed potatoes. Our chef uses only grass-fed single-udder butter.'

"Fee-fi-fo-fum, I smell Thursday's gluten-free lasagna!"

'You wanted to be a wine maker in the worst way, Paul - and you've succeeded.'

"I forgot to take a pic of the tacos."

"See this jelly wobbling. It was waving goodbye."

Kitchen Kapers

To do before Saturday...

"Grass...Grass and more damn grass... What I wouldn't give for a lightly poached Dover sole with a garlic infused tarragon sauce."

'Why, thank you. When they started the vineyard five generations ago, I heard they were shooting for freakin' awesome.'

"The recipe said to let the chicken rest after it comes out of the oven!"

'Is this still America?'

'This wine is dreadful - try some.'

Holiday Supplies

"Spoiler alert! If you read the specials, you'll find out the Chef's Surprise!"

Cheese

Recipes from The Lying Gourmet

"I use broccoli rabe as a litmus test."

The Origins of Everything

"You ordered the organic, unprocessed, whole wheat spaghetti?"

'Six different chefs in six months and they still can't make a decent broth!'

"The bagels are better in New York."

'Cooking'