YEP. It’s basically mayonnaise, with hot butter used as the fat/emulsifier instead of oil. And it’s acceptable to consume this.

Meanwhile, if I have a Coke at 7 AM, I never heard the end of it.

Kenji’s foolproof hollandaise is fast enough that you don’t need to learn another method for large batches.

The recipe calls for one yolk, but use two large two yolks as suggested in the video (35g) for a richer sauce that covers two servings of Benedict, and could easily handle three.

No worries - every one that I can think of has at least one liquor store in the same plaza to compensate.

But for sure, there’s some screamin’ deals out there on decent stuff. I just haven’t found something in the sub-$12 market (for white wine) that wasn’t comparable to cotton candy flavored alcoholic grape water.

Did you know that corn dogs make up 50% of the food groups* in my personal food pyramid and make this account intentionally?

I don’t have a discount grocery store near me that sells liquor—MA liquor laws are weird. Do you mean “cooking wine” or “drinking wine that is better used for cooking” though? There’s a reason…

We have officially reached peak Friday Eggs™, here on Skillet dot Lifehacker dot com.

If they have a pizza station or offer take&bakes, near there usually. If not, usually found in the refrigerator case(s) near the deli, or in the frozen section near the pizzas.

Store bought dough isn’t without it’s own hurdles (although they’re hardly mountainous leaps). Just make sure the dough is warm enough to work…

>use this dough for beef washington
>also use the greatest mustard, acquire pickles and juice from chik-fil-a
>mfw

NUT MILK BAG. Strain it to bejesus and back, rinse and repeat.

THIS IS A GOOD ARGUMENT. Personally, I’ve found sub $12 white/pink wine is just a dump of sugar and ethanol. You can find a lot of amazing reds at that price point (especially when the new guy has the pricing gun and you luck out on a brunello), but good/cheap/white is something where you can only pick two.

I am an absolute freak about mussels and everything here is 10000% on point. The biggest component of this kind of dish though is the wine. You know how they say “cook with wine you would drink”? It really, really matters with these little fellas.

In general, white wine is sweet enough to be easily replaced by…

I’m calling the police.

I am only slightly annoyed that you would turn to someone else for hot dog related advice before me.

For what it’s worth, I don’t think charcuterie is a time to be adventurous. Costs of meats and cheeses have gone through the roof during our 15+ year culinary renaissance. I’d recommend hitting the demo days at…

Tennis balls are the color of the wrapper on the green Crayola crayon.

unacceptable

the mouthfeel of a steak fry makes me feel like mrs. john lithgow on her wedding night

He’s not even Irish. He’s half Korean, and from Rhode Island.

I double comma’d and I hate myself for not noticing it and everything is terrible.

Fries in a cup were very awesome to 14 year old me. They were also made from cut potatoes, which at that point in time, you never saw anywhere. At 14, you’re stuck with what your parents choose for you. There was the ubiquitous McD’s, and BK had just launched their “new” fries (the Mr. Potato Head campaign). Steak…

AN OCEAN OF POSSIBILITIES, DENNY

and yet somehow

the wheels are the worst part