I wish there were some meta-app on top of this that would statistically analyze all of the sentences in a document, as opposed to a sentence standing alone. I would love to see something that breaks down your writing—is there a particular sentence structure you over-use? Or, say, some metric that compares the…

If I’m reading right, the rind isn’t melting the sugar, since you apparently pour boiling water into the mix to dissolve the sugar later...

If we were to judge things solely by the metric of refrigerator electrical efficiency, I daresay you’d just want to unplug the damn thing entirely.

When it comes to food safety, I am going to go with the advice of a respected food website like the Kitchn (http://www.thekitchn.com/food-safety-ic…) over your unsubstantiated opinion. The Kitchn’s advice is also consistent with what I’ve read in other contexts, and correlates with my own gut reaction—I’ve got a…

For some things, I’d recommend not just letting it cool, but actually expediting cooling. When I cook stocks, stews and other things that will retain a lot of heat, I’ll empty my ice maker into the sink, fill with water, and put the pot in it to cool faster (actually, I vacuum seal portions, then immerse the bags, but…

Dammit. Because I kinda liked Sing Street. Is that still OK?

In a similar vein, I recently read the link below and found it interesting. Seems there are differences in how the granules are formed—not sure one is better or worse, but the implication was that if you are used to one, you’ll over/undersalt if you use the other: http://food52.com/blog/16824-you…

Thanks... I generally use this technique for cheese sauce (mac and cheese or queso), rather than cheese slices, and haven’t found the sodium citrate to be a distraction. So I’ll probably just stick with that...

Interesting. Although I don’t think I use as much sodium citrate as the Saveur recipe recommends. More like the amounts in the OP anyway. If there is an issue with sodium citrate and no health issue with sodium hexametaphosphate, why not just use 2.25g of the latter and skip the sodium citrate altogether?

I’m not commenting on whether there is a health issue, but rather saying it isn’t necessary in any event. Sodium citrate works fine all by itself, and I see no reason to buy or store sodium hexametaphosphate my pantry or complicate my recipe with another ingredient.

The original recipe I read for this, which came out of Myvhold’s Modernist Cuisine, only used cheese and some liquid and sodium citrate. I’m guessing you could skip the sodium hexametaphosphate. Here’s Saveur’s reprint of the recipe:

I think generally the grocery programs have to be considered worth it—simple enough to link to your phone number, you don’t even need to take a card with you. I routinely get $10-$15 off my grocery purchases because of those programs. Since I do this without actually altering my purchasing habits, not participating…

Sorry, I still think it is misleading, whether you are following Ars or not. “Despite” or “in spite of” implies that they are doing something that—by letter or spirit—the rules were intended to prevent. The FCC’s prohibitions had nothing to do with preventing the use of open source software.

C’mon Alan, that title is misleading linkbait. “Despite FCC rules” implies the devices are non-compliant.

I’m a fan of drawers myself, but that is probably because I have more tools than wall space. Drawers don’t have to be disorganized—my tool drawers are french-fitted with laser cut 1/2" EVA foam cutouts spot-glued to 3/8" EVA foam liners. Wall/shelf space tends to get reserved for things I use all the time (safety…

Structurally, I’m not sure how long the doors will hold up, especially for heavier tools. The wood is glued ‘n screwed (pocket screws), but I don’t think I’d trust it to remain square long term—if you look at the right door in the picture, it already looks like the free (non-hinge) end is sagging down and resting on…

To be fair, you can get a thermoworks for less than a gazillion these days. Used to be they mainly serviced the food safety industry and had a seriously commercial price tag, but these days they offer a lot of consumer products that have the virtually the same high quality and speed, but are more reasonably…

It really depends upon the construction of the cabinet. If you remove the toe-kick, is there anything on the bottom of the cabinet that is structural that will keep the bottom sides aligned? If so, you can probably do this. If not, you might look at the cabinet and see if there is a way of reinforcing it that won’t…

I only strictly adhere to mise-en-place when cooking Indian recipes from Madhur Jaffrey. When you are adding collections of a dozen different spices at 30 second intervals, you need a bunch of little glass bowls. OTOH, it looks cool.

My comment said “very few people out there are buying knives these days that aren’t stainless.” So flash rust on carbon steel isn’t the point. Since the picture with the article features a couple IKEA knives, and I already noted my cutlery is Shun, I’m going to go out on a limb and suggest that this article isn’t “for…