@dbcurrie What are your thoughts in freezing these at some point in the process?
Sausage of course
The manual says to only use the soda chargers in the soda siphon and the N2O in the whippers. Since it's pressure and could explode I wouldn't try it.
Can anyone explain what cilantro is supposed to taste like? I wouldn't say it tastes like soap but it does have an off-putting taste.
Who else cringed when he used his knife on that granite countertop?
Can someone from the SE team give us a review of the cherpumple?
What are the garnishes on that bloody mary? Shrimp, noodles, and a sausage?
How is The Kitchn affiliated with Serious Eats?
I use a large star-shaped frosting tip to de-hull strawberries.
@Lorenzo I know you were joking but that really exists
That one-handed functionality gives a new meaning to "food porn" I suppose.
Don't bother with Dinosaur BBQ in Rochester. It's mostly hype. There's better BBQ to be had in that area.
I've been planting Lincoln peas the last couple years and they've done great in the heat and dry conditions. Last year they looked dead but I didn't rip them out. They grew new tops and kept producing.
Condiments sweetened with sugar instead of HFCS.
We mostly eat animals that are herbivores, not carnivores. We eat cows and pigs but not cats or dogs. This is partially due to diseases and parasites that meat-eaters catch from other animals. Mad cow disease anyone?
If you don't want the yolk why not ask for a fried egg with the yolk removed before cooking?
@Becka I'm tempted to build one. How often do you use it? Do you see yourself using it less over time like the novelty is wearing off?
@HKGirl "for LIKE a year" Really? I don't think you're in a place to judge.
I've read that the Miller Time Pub is good. When I was there I had a car and was able to explore. I had a butter burger at Kopp's and have dreamed about it ever since.
@Katie They might be using a different or custom blend of beef from Cargill. Allegedly 80% of ground beef, not 100%, is treated so they are probably telling the truth.
@Meat guy Thank you for your comments. I agree with your mentality that something doesn't get worse because you've become enlightened about how it's made.
@AnnieNT Have you tried that recipe? I have the ABin5 book and have never had good bread using their brioche recipe. I don't think it rises correctly and it ends up very dense.
I use the crockpot for meals at work. The food gets dumped in when I get to work and it's ready for the luncheon at noon. I usually make cheesy potatoes with all frozen ingredients and it works out great.
To @burger365's point about all of them burning on high and low, crockpots hit the same temperature regardless of the setting (source).
Are you required to watch a short presentation about time-share vacation homes?
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