I flew from the kitchen into the den—an absolute vision of blue hair and poultry shears

not like there’s a famous art heist near me or anything

only the 7 qt enameled ones can do that

you just need to git gud

*everything

breakfast funnel cake is a thing! just drizzle pancake batter into hot oil and voila, funnel pancake. i’m pretty sure IHOP did that for a while.

nope :( i’m hardly kitchening at my own place lately. i’ve been eating ramen twice a day and drinking the worst chamomile tea because she didn’t understand how much 1lb of tea is so now i’m forcing myself to get rid of it 2TSP at at time. it tastes like garbage water smells, but hot.

i haven’t had coffee since…

As a lower or possibly sodium free alternative, you can use bread dip mixes and/or rub blends in place of the packets. It costs about 1000x as much and has a bit of a learning curve on how much to use (actual, dried spices and all) but I’ve been eating almost exclusively instant ramen bricks for the last 2 weeks…

And the verdict?

Of course there is! If I’m doing a big batch (say like, 4lbs of peas or more) I’ll go this route. It was one of the first things I learned to make as a kid, and I’d spend Sundays with my grandparents watching cartoons and shelling peas. I never gave it much thought, and I can do it so quick by hand now that it isn’t…

You are

Nothing wrong with tucking myself into a cheese and high % ABV grape sauce cocoon tonight and not emerging until Monday.

That’s 1/4 of the cost for a the inevitable angle gear replacement on my S60 R. =/

hello/goodbye tax return.

I’m basically the worst kind of renaissance man.

The moisture generated in-bag will undoubtedly screw up your dough. Though I have a bread machine now, for pizza dough in New England winters I proof using this method from Cook’s Illustrated:

WONDER BREAD. FUCK HOME ROW AND MAVIS BEACON AND MIDDLE SCHOOL TYPING CLASS.

Claire actually did a write up on Anova vs Joule, and I was surprised with her findings. I’ve never had a problem with my now-ancient Anova, finding that the biggest difference was the container that I used. I covet the newer wifi model, but I’m a bit of a shut-in outside of work what with that there “social anxiety”.

…

With chickpeas, however, they contain a lot less fat and thus don’t readily turn into a smooth, creamy paste

This was very well written, Albert. Thank you.