I use sphinx myself, or “hamburgavons.”

Thank you!

Usually by my third edit I’m ready to send. Of course, by then I’ve begun to question if anyone is interested in my option anyway and why am I sending this email? They probably know all this already and I’m too stupid to have realized it.

A lot of people use handbrake, or a combo makemkv and handbrake.

I thought roasting implied directional heat?

Pull your pasta out of its salty bath when it’s al dente and finish cooking it in the sauce. Add pasta water to the sauce and reduce until pasta is done.

You mean clean up after myself? I do try….

Over the years this has become my go-to sauce. If I’m feeling fancy I’ll confit some garlic to go in it.

I was thinking of Tanaka on the west side. Forgot about the OG!

There’s a place here in PDX that makes a tonkatsu sando when I get the urge. Now if they only had onigiri folded in plastic with goma konbu filling…