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MikeyyMikeyy

JoeDough's Stoner's Delight Is Indeed Stoner-Friendly

Food Lab Turbo: Munchies Edition

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Prime standing rib roast!

Where to Eat in Your College Town

Win Pop Chart Lab's Plethora of Pasta Permutations Poster

Flat as a desert
Curly as a poodle
Stuffed, layered, plain
I do love the noodle

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

Baking frozen pizza with cardboard still attached

Father's Day Giveaway: Win a Baking Steel!

The Food Lab: How To Buy A Lobster

As for the liveliness, does this apply to all seafood? The Asian market nearby has some sluggish seafood.

Gadgets: Microplane 3-in-1 Citrus Bar Tool

Aaaaaand then you shred your hand removing it from your pocket:

Cocktail 101: How to Cut Citrus Wedges

Do the notch cut all at once after halving the citrus, silly.

Ask The Food Lab: Do Bones Add Flavor to Meat?

Thanks for the answer Kenji, great stuff.

10 Christmas-Themed Hot Dogs

Wurst Bar is awesome. Creative and delicious. Great bar, excellent menu concept and execution. Don't miss.

Seriously Delicious Holiday Giveaway: Korin Knife

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Seriously Delicious Holiday Giveaway: Zingerman's Camp Bacon Gift Box

Skillet-fried, double thick, next to some flaky biscuits!

Serious Holiday Giveaway: The Baking Steel

Chiles, sausage, shallot, garlic, broccolini!

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

In-n-out, definitely.

Seriously Delicious Holiday Giveaway: The Baking Steel

Sausage, bacon and giardiniera!

Win Pop Chart Lab's Triple Distilled Diagram of Alcohols Poster

Fernet branca, Red Breast 15, Hendrick's!

Two-Minute Mayonnaise

Problems recreating this? I've been there!

I had the problems I've seen a few others had, with the result being a eggy soup thing. Not pleasant. I knew that there must be a problem on my end. I tried slooowllly drizzling oil, measuring exactly to the recipe, etc. Nothing worked, cups of oil lost.
Then I changed containers. I used the glass two cup Pyrex measuring cup, perfect results. I was going for a really snug fit and I think that caused a vortex after a certain point of the emulsion that messed it up. A big plus is being able to measure and prepare in the same vessel. Since then I use this recipe frequently and it is another huge endorsement for owning a stick blender. So easy, uses pantry ingredients, forgiving, lot of flavoring options, etc. Basically, I won't doubt Kenji again.

Pączki

Attempting these tonight. Using the microwave easy lemon curd from thekitchn for half, raspberry custard for the other.

The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video)

Tried a few times so far, unsuccessful. Begins to emulsify on bottom then breaks shortly after. Thought maybe it meant I had to follow the directions more deliberately. This one, it seems, is hard for me to pull off.

Super Bowl Giveaway: California Avocado Gift Box for Guacamole-Making

Halved, topped with bacon & blue!

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

Seriously Delicious Holiday Giveaway: Korin Knife

My favorite knife is a hand-me-down, keeps a proper edge though!

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