Serious Eats - seriouseats.com

I have the same issue - about 1.5 cups of leftover stock from the last round of carnitas. My wife is annoyed at the ~ quart and a half of various stocks in the freezer, but she prefers it to the big bag of bones that used to be in there. I should have tossed it into the curry I made last night instead of turkey stock, but oh well.

Why would drizzling the olive oil into a running blender not produce the bitter flavors as warned in your 2 minute mayo article?

Blue cheese question: a few years back I took a stab at homemade dressing. I don't recall the precise recipe, but I know mayo and cream were involved, possibly buttermilk as well. On the evening I made it, the stuff was tasty and thick, but after sitting in the refrigerator overnight it liquified into something close to the texture of whole milk. What gives? Too much cream/too little mayo? Whisking it did no good; I think I ended up tossing most of it.

You might want to specify what island you're talking about.

Note: that pit removal trick is aptly described: strike with the heel of the knife. Do not attempt to stab with the tip of a paring knife. Stupidest thing I have ever done in a kitchen, years ago when I was fresh out of college. Lucky to get out of it without an ER trip. I blame my friend, who I swear instructed me to "stab" the pit. Her memory differs from mine.

This is weird. I like burgers a lot, and my preferences run the normal route, but all my experiences at SnS have been thoroughly mediocre. I mean, prices significantly higher than what you quoted (something like $8.99 for cheeseburger + fries?), totally unremarkable fries and burgers. Not terrible, but about what you would expect from any 24-hour diner. Am I alone here?

Challah

A 7 inch henckles santoku

Lard. Sweet, sweet lard.

Brown or McGee.

Subbing for ham in eggs benedict.

Black handle.
Steel blade.
Full bolster.
(Newly sharpened.)
It is my 7 inch santoku.