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Supposing a grill isn't available, could you roast the fruit in an oven?
Why are 'pill bugs' on a list of food words!?
Also, "... in which geographic insults were lobbied, ..."?
"Can I haz meat?"
No, no. That should be 'I can haz meat?'
Boy, #8-9 are the happiest I've seen Yuba. Usually he looks psycho/terrified. "Alone and afraid, in a world he never made."
@sport77 "Weirdly lobsters, at least Maine lobsters, consume their shells that they moult."
I guess that makes sense, since it's exactly the material they're going to need for their new shell.
Not the same species, but there are also European lobsters:
Something with asparagus.
How did that extra 'r' get in the name?
So are we going to get a demo video on getting the meat out of the body and legs? The claws and tail are easy enough, but the rest seems to take too long or get left.
"The annual National Restaurant Association (NRA) rolled into town ..."
Okay, that explains why the National Rifle Association (NRA) is not associating guns with alcohol....
In the line-up (#3), there are some names missing. There are 12 men in the back row but only 10 are named; there are 5 women in front but only 4 names.
@simon Because you'd be paying a steak price for burgers?
"This meat is expensive. At a standard New York butcher or high end supermarket, aged rib steaks, New York strips, or Porterhouse steaks (the three cuts typically sold aged) are in the $25 to $30/pound range, and somehow it just feels wrong to cut up a beautiful steak just to grind it."
"Ramps and eggs. BFF5-eva"
Typo, or even-hipper slang?
photo caption: "This is a pork shoulder:"
Inevitably, I expected the next picture to be
'This is your pork shoulder on drugs.'
Ever since I got a scale, I've measured goopy or gloppy things once by volume and thereafter by weight.
"Add garlic and chili flakes and cook, stirring fragrant but now brown, about 1 minute."
I think you want to rephrase that somehow.
@kangts There's this:
"2. Frying at a Higher Temperature Prevents Food From Absorbing Oil".
@DaGoon You might try keeping your slow cooker open a crack, by propping the top up with a wooden spoon or chopstick. Letting steam escape will make it run lower ... off the top of my head I can't remember how much for mine.
Click on "Scallion Pancakes from 'The Chinese Takeout Cookbook'" at the bottom.
How do these compare to Kenji's?
It turns out to be really hard to get a good sear on a steak by dropping it.
"If you drop the steak from 250 kilometers, things start to heat up. ...
The steak reaches a top speed of Mach 6, and the outer surface may even get pleasantly seared."
"I'll have what she's having." -- When Harry Met Sally...
(Well, she thought it was a food moment.)
A leftover spice jar, with its larger holes, works better for kosher salt than an ordinary salt shaker.
As mentioned in passing, processed foods with GMOs are already labeled. Just look on the list of ingredients for the two alternate spellings: 'SOY' or 'CORN'.
"... Cook until the whites have completely set, three to four minutes. (This guide has more detailed instructions [for poaching eggs?].)"
"... I visited a new Brooklyn restaurant recently for a review, and received a glass of wine that I would have bet a hundred bucks was corked. ... I politely asked for a replacement. The waitress scowled at me. "There's no way it's corked. We don't serve corked wine. That's just the way the wine tastes." ... Eventually, after a few minutes of very uncomfortable arguing, she brought me a different wine. ..."
Did you ask the waitress, or someone, to taste it? It's usually not a close call.
Salvador Dalí could have used a model like 'Melty Hambone'.
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