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RecipeNLG
Gathered
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Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
Stand ribs upright — fit more racks in smoker or grill
Claw crackers and picks — extract every bit of lobster and crab
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Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
Stand ribs upright — fit more racks in smoker or grill
Claw crackers and picks — extract every bit of lobster and crab
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Combine the flour, salt, and pepper in the bowl of a food processor and pulse to combine. Add the cheese and pulse to incorporate. Add the butter and pulse until the mixture is coarsely combined and looks like wet sand. Slowly drizzle in 1 to 2 tablespoons of cold water, and pulse until the mixture begins to come together in a ball. Turn the dough out onto a lightly floured work surface and shape it into a 12-inch log. Wrap the log in plastic and refrigerate for at least 1 hour and up to 1 week. Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cut the log of dough crosswise into 1/4 to 1/2 inch thick rounds. Transfer fo the baking sheet and bake until the crackers are very lightly browned, 20 to 25 minutes. Store the crackers in an airtight container for up to 2 weeks.