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I often see recipes calling for chipotle chiles packed in adobo sauce... but not often enough to not waste the rest of the can every time I buy them for said recipe.

Maybe there's a good way to store them that I don't know how, but otherwise, does anyone know a good alternative?

I appreciate you correcting that, Nick. In the past I've made a few recipes from Serious Eats that have had errors in them, and only realized so after making the recipe, then going back to read the comments.

I can assume the can of tomatoes is 28oz? Seems to be the standard in most recipes, but I have occasionally seen some where the smaller cans are considered standard.

I really enjoyed this. I was skeptical, but it turned out delicious.

Kind of why I've always disliked recipies based on imprecise measurements. I've always prefered something like "Juice of 2 limes (about 1 to 1 1/2 tablespoons)".

I think most of us know that when cooking, you can adjust things on the fly based on preference. Though sometimes if you're not familiar with what you're making, it can be tricky.

I always use pumpkin seeds now. I just prefer it. I did a cilantro version once, it was really good too.

Black soy sauce is easier to find around these parts than fish sauce is. I love using it.

Ah, when this recipe's picture popped up the main page the first thing I did was laugh (in a good way!) and the second thing I did was think "This has to be Kenji's!". Look delicious!

Been a while since I've bought peppers and onions by the cup. Not that I can't figure it out. Just saying.

Sounds delicious, in any event. I'm going to try and make it this week.

Mongolian barbecue (or Grill) isn't the same thing as Hot Pot (called Mongolian Hot Pot around here) are different things, though your regional names may vary. I'm only bringing it up because people are always getting the two confused around these parts. Especially a few years ago when the Hot Pot was brand new... people just assumed it was another Mongolian barbecue restaurant.

The hotpot that I go to is pretty user friendly if you have a basic idea as to what to do. You order a broth, and then the rest is open buffet. Put whatever you like in there. I'm a noodle fan, but I throw in a bit of everything, because I can eat regular noodles at home fairly easily. There is a sauce section too, where you can make your own kind of "dipping" sauce to go with your soup. Some tables are designed for one big bowl in the middle and everyone shares, though I've always opted for a table with an individual bowl.

It sounds like you already understand how it works. Get to it! It's one of my favourite places to go.

As far as I can see, the closing bracket for (what's supposed to be) at the end of Tip Six after the word "insists" is still missing.

Personally, I like my burgers fairly well done. Steak is a different story.

I just make mine on the stone to start with, but I'm pretty sure that's a sin or something.

I don't know if places like that actually exist, but if they do anywhere, I'm sure they'd be in NYC.

But I've been single for something like 80% of the past five years, so I'm the wrong person to ask... bars are fine for meeting people, sure, but I'm not actually into bars. I generally hang out at libraries and museums and coffee shops, but I've never actually had any women seem to notice me there.

I've been to a few classes, which have been fine for learning things, but they've mostly been filled with bored older people.

I normally go through the most eggs when I make Yorkshire puddings or if I'm making breakfast burritos in large batches to freeze.

http://www.epicurious.com/recipes/food/views/Cheddar-and-Chive-Yorkshire-Pudding-350810 http://www.flickr.com/photos/myovencanbeabitch/3203404686/