i keep losing my keys!

guys it’s ok it’s just a bad crimp at a connector 

Container type definitely helps/hurts, and cold pockets in the fridge. I have a little baby apartment fridge that turns milk to ice without so much as batting an eye. That could be my issue, but it doesn’t much explain the leaky bois.

I’ve been tempted to pick up those vented Snapware containers for greens. As someone…

Once the bag is opened, I’d give the slaw 2-3 days at most. Keep the dressing, cheese, eggs—everything—separately. Salt and acid don’t play nice with fibrous veggies, especially our cruciferous friends here. Do you want broccoli water? This is how you get broccoli water.

The dressing should keep for 5-7 days in a…

1) When do they plan to fix those egregious pillars on the hatch?
2) Who is spending $30k on a Mazda3? 

I’ve sampled AB’s methods to varying degrees of success, but the thing I’m thinking of is more of an egg quinelle. It is basically egg cocaine, and I am very upset that I haven’t been able to replicate it. 

That was my initial thought, but the actual appearance and texture of the egg is different. They aren’t the flatter variety of poached, instead they’re more of a large, egg shaped marshmallow filled with golden joy. My guess is not only do they use a larger egg, but they’re poaching it in a vessel that allows for the…

how on earth does the local airport cafe make them so THICK and fluffy though? i will never understand this.

What disadvantage is there, aside from time constraints, to searing them off in the IP for fond—you should be able to get this done in two batches, adding maybe another 20 minutes—and building your sauce over that?

I love you AA, but I won’t ever trust a poached meatball, let alone one I’m assembling with current beef…

i missed your face

Grilled cheese & tomato soup: There are a couple of different ways we could construct this, but I imagining lots of crusty bread, lots of different cheeses, and a tomato soup reduction.

Talk to me about using stone fruit with this. Better to half and remove the pit, or leave them whole? Pick at them with a utensil, or cut them like a mango and pull chunks with shrimp forks? Skins on, or blanch/peel/cool/roast like a pepper and then peel? I AM VERY INTERESTED HERE

I’ve used pressure cookers quite a bit. I’m just hesitant to jump on the train. 

The flavor isn’t nearly the same as braising in a dutch oven, or pressure cooking. Daniel Gritzer recently wrote a huge piece about this, in fact. The visual comparison of the stock variations is enough for me to make the jump.

I haven’t had this in a long, long time. A one hour pot roast is a really tempting reason for me to get a multi-cooker.

the hero we need

so did i. you could say i’m a fan :)

Goodness, was she attractive?

what's up friendo

THAT IS A VERY GOOD IDEA