i know it’s ok to be wrong, which is why i still have hope for yoU!

she’s 2 1/2. I say start as early as possible.

my chore life with children got infinitely better once my daughter grew old enough to accompany me.

I disagree. I recently started using the oven method, and will never go back if i have to cook more than a little bit. It was perfect in every way.

https://www.amazon.com/14-000-Things-Happy-About/dp/0761181806

wow from the headline I totally thought the kid was asking Reagan to declare his OWN bedroom a disaster area :) poor Nance.

so true. and just like that, years and years of scientific progress go up in smoke. :(

i mean, it isn’t foolproof but it helps more than it hurts for sure.

my mind is equally blown that this isn’t common knowledge!

the best thing is

mmmm mayonegg

Bob Flexner’s book on finishing is one of the only sources of tried and true, myth-free info on finishing: https://www.amazon.com/UNDERSTANDING-WOOD-FINISHING-BOB-FLEXNER/dp/B000H6EJ4U

I was also wondering if there was a way to Ben-Hur this thing...

“but you’re basically going to coat roasted, drained spaghetti squash strands with a mixture of flour...”

sometimes there’s nitrogen in the air we breathe in EXCESS of 50 % !!!!

“But why does xantham gum make it pseudoplastic?

it’s not in the Heinz ingredients.

Truly this is a frustrating reply. Saying it’s non-newtonian is only more clearly defining *that* it behaves that way, not why. The real question, which is not addressed, is what microscopically causes ketchup to be non-newtonian.

it’s bad for the food, not the oven. too hot for too long will burn the outside leaving the inside underdone.

or 2 year olds :(