TJ’s has some great stuff that often eschews traditional recipes in favor of being allergen conscious. People are afraid of things that are different.

Here’s a knock-off of the TJ’s recipe for you. Post some pics!

Hummus on CINCO DE MAYO? SHAME! Here is Pope Kenji’s tamale recipe from last year for all you good people. I’m leaving my day job early to assemble a few hundred of these for tonight’s dinner rush, and I hope we’re dead tonight so I can just eat tamales for 6 hours.

Can someone explain the location of the power seat adjustment controls? Was that where they were located in the Marauder?

My ex’s dad had a ‘55 Bel-Air body on a z06. The interior was done as original as possible. The dash was digital when he bought it, but he switched it out for traditional gauges. It can be done.

It…

I mean, they were on vacation. They did ask me to take care of their dogs. And they have a rocking chair on their porch. How was I supposed to know they’d be home so early?

My girlfriend has a real thing about that particular bath robe. In a nutshell:

WEAR ANYTHING ELSE OUTSIDE. JUST NOT THAT. WAIT, ARE YOU DRINKING A CAESAR? DID YOU MAKE A PITCHER? WHY DIDN’T YOU WAKE ME UP? WHO CARES IF I TOLD YOU TO LET ME SLEEP IN? I’LL JUST HAVE A MIMOSA. CHANGE THAT ROBE!

a few of your favorite pickles

THIS is the perfect response that I’ve needed for 6+ years. I have found that Eastern cultures do the meatless diets much better than we do in the West.

Honest question: stance on cheese/dairy as a whole, and eggs? These are possible to produce without the animals suffering, but I can’t speak for the animal’s life…

If the animal was treated humanely and killed, would you eat it? If not, why replicate the texture of the meat of an animal you’d rather keep alive and unharmed? I understand this doesn’t apply en masse, but you don’t find that the least bit peculiar?

My ex was a vegetarian turned vegan. I understood Morningstar…

You’re a product of billions of years of selective, omnivorous, survival based eating. You’re cetainly free to choose, but you can’t deny that you have both pointy and flat teeth.

YES MSC CERTIFIED

You don’t have to skip out on wild completely! And yes, farm raised salmon is the WORST. I might buy fresh Alaskan a few times a year, whenever my girlfriend’s pescatarian mother comes to visit, which she will inevitably complain about despite making the exact same thing I made her last time that she…

omg that steering wheel

Blue interior? NP all day. Looks like a great first car, and enough space that you could learn to work on it yourself. Hell, I could dd this and put some more money into the S60.

Obligatory Ron Swanson.

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Vegetarianism, Pescatarianism, et all do make you think more creatively in the kitchen, but saying that a root vegetable replaces the flavor and texture of animal flesh is what I consider wrong with alternative/focused diets. If you’re against the treatment of chickens as livestock, why are…

it’s impossible to find dill pickles here in Holland

I seriously haven’t heard a Raffi song in about 17 years (my youngest sister was 4, she’s 10 years younger than me, i’m 31 now.. seems to be right), yet every one of those songs you referenced? I can recall the lyrics perfectly.

I still think hold that his Christmas album was great.

Obligatory rebuttle.

Paring knives are for peeling and making more detailed cuts, not for volume work on larger items. Here is the article that I send to people when they ask me why paring knives exist. Yes, it is from a magazine commonly found at the doctor’s office.

My personal experience with “utility” knives has…

I would be a liar if I said I didn’t look for a reason to use them on the first day I got them. IS THAT BANANA BREAD? SUPER SHEARS TIME!

Thanks Claire. Most people say I’m the “Danny DeVito in Twins” version of Alton Brown.

Quick, long cuts with a sharp knife. Don’t make multiple tiny cuts, that just gives it more of a chance to “bleed” out.

Best thing I can suggest is to Diamond Crystal the bejesus out of your meat, and let it come to room temperature. Not a 30 minute thaw, room temperature. How much science and comparisons are you…

Oh, stupid Carl. I write a friggin’ Illiad and left out why to avoid grooved boards. Yes, that’s basically the whole reason you might want a board with a groove, “moat”, “juice chute”, “drippins trough”, whatever.

The few roasts or birds I do make, if there’s a desire for those drippings, I’ll carve on a 12x18" Lexan…

I have fancy carbon steel and a few custom slicey cutties, but the Fibrox series from Victorinox is my go to. These are the ones I use day in and day out, at home and most of the time at work. They’re around $35/each, and ship with a more comfortable handle than the standard Victorinox.

I recommend a set of:
1) 8-10"…