No, that’s not my point. In fact, I think your post makes clear that you missed my point entirely. I’ll restate—my point is that Olen has correctly noted that, if you do the math, that “daily” indulgence you dismiss as inconsequential adds up, so that daily indulgence bears thinking about. Back when I used to drink…

I think Olen’s point is being seriously misstated with poor effect—it isn’t specifically about a Starbucks latte, it is about considering the long term effects of regular indulgences that you delude yourself into thinking are minor. The headline (and the rest of the press around this from other places) seems to have a…

I have no issues in selecting hardwoods. The issue is 2x crap from the local Borg. I can’t find any that aren’t twisted. And even if they don’t appear to start that way, any minimal work on the wood (jointing, planing or trimming) seems to wake up stresses that cause new twists and bends. The only time I’ve ever had…

I wanted a 4" thick top, so I was actually working with 2x6s. I was shooting for two 20" x 72" sections, so doubling the length probably hurt me. And, I think I was actually working with HD Select. Nowadays I’ve pretty much sworn off HD entirely, unless I need electrical boxes or plumbing stuff.

Where in the country do people live where they can get respectable 2x4s that aren’t warped? At one point in my life I tried to do something like this, and after jointing, all of the “kiln dried” 2xs that I was planning to used not only warped, but leeched moisture into the surface I left them on overnight. This was…

I tried “soccer player on US National team” and, sadly, that did not work.

Hemingway looks interesting, but I wish they had a trial version. I’m a little worried—based on the fact they chose to name it “Hemingway” and the “Grade X (Good)“ in the sidebar—that they might be equating a 1,000 word vocabulary and simple sentence structure with “good writing.” Not that Hemingway’s short, direct,…

Are you available in app form for under $5?

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…