I love Todd Wilbur. He ruined the magic of McDonald’s and KFC coleslaw for me when I was 11 and got Vol. 1 of TSR.

Can’t say I blame her. I like being the random helpful guy though!

Thanks! It’s really just the one post about mangoes and how much I suck at eggs and rice. My girlfriend banned me from making hard boiled eggs.

I’ve been trying to hijack Claire into a project but I lack what most people call “credentials” or “creativity”.

Yes, it was (and still is) a conveyor oven. BIG PIZZA is all about consistency, and that’s why you pay a little more for them over the local guy. I started out with a competing New England based chain and they were INSANE over their cheese cost. It cost them about $1.10 to make a large, which they charged $12.99 for…

As someone who hasn’t had the honor of the mouthfeel of a wet scrotum flap, I can’t truly compare the two. However, I have eaten and made a lot of fried chicken, which naturally comes with a lot of trial and error.

I want to, but I have the fear. I’m honestly happy with my Presto Pro Fry or a 6qt dutch oven/candy thermometer. Paula Deen’s recipe is my go to, and it comes out great using either method. I buttermilk bath it the night before, and make sure to start with a room temperature chicken though, otherwise the batter will…

I was engaged to a Vegan.

All of the accounts I’ve read say that the measures should be TBSP, not TSP.

UGH Pele is so picky. *tosses kahlua pig into volcano*

A lot of, well.. every one of these “We tried it!” articles are just simply frying chicken in the batter. This piece from Slate suggests that The Colonel had used a pressure fryer since almost Day 1. This is the real secret ingredient to the recipe - not the proportions and spices themselves. The idea of the secret…

Speaking of bountiful fruits, apple season is upon us.

And since you’re already at The Kitchn, you should check out their slow cooker applesauce. They mention saving your peels for a snack, but that’s a different post. :D

Equal probability, but a mini-muffin tin works well too.

But now I want popovers.

Thank you once again for doing the things that I am too lazy to do.

Those cinnamon roll glasses look.. so familiar..

I like it here. I can talk about food and techniques and ideas, and people are generally decent and on the same level. It’s a nice escape. Plus I stayed home from work today because I can’t stand human interaction this week.

I typically call it a strainer bag to avoid any type of entendre, but.. well, this is the internet.

Y’know, since the milk solids will separate and or cook or burn at certain temperatures.. this might be something you could sous vide (if you needed to do a LOT of butter and use it quickly), then just pour through a cheese cloth or nut-milk bag, and BAM.. ready to go in the pan.

You were the chosen one. It was said that you would bring “sexy love sauce” to the kitchen, not prefer ketchup. You were supposed to bring balance to burgers, not smother them in tomato.

That color. Is. Gorgeous.

I wonder if I could do this with a honeydew, aka the best shade of green ever melon.

That’s just my regular face from 6 am every Monday to 3:30 PM every Friday. People and things are just the worst.

¼ tsp. ground allspice + ½ tsp. orange blossom water in crust, then add pumpkin or sweet potato pie filling