The Automat: The Amazing Story of America's 5-Cent Cafeteria
Christopher Kimball’s Milk Street Radio
00:00
Braising Fennel - A Great Idea!
Carol vey fe ver, welcome milk street. Whois calling? This is george from mnapa, california. How can we help you from a culinary point of view? Yes, i've tried twice to make the posta ala grecia. And my pacarino clumps into this mess,. I don't know what i'm doing wrong. You have to cook in two quarts, not four quarts. That means your water's going to be starchier which is going to help bind the sauce perly. They're relatively dry cheeses. An a big fan of both it o. Thank you very much.
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