Some kind of acid goes good with boiled egg (I guess walnuts are a bit acidic from tannic acid). Sometimes I mix a bit of olive oil and mustard to go on a hard boiled egg, along with salt and pepper. I guess you could called it a quick or deconstructed deviled egg.

I spray my shower head with one of the daily cleaning sprays, as well as the tub spout, handles, and spots around the perimeter of the enclosure. It really helps keep the soap scum down, and makes it a whole lot easier to actually thoroughly clean periodically.

Some quick searching indicates that the U.K. and Denmark have that usage. Elsewhere, variations on the term pig-in-a-blanket mostly refer to pastry-wrapped sausages of various types. In the U.S., sausage roll is usually limited to what we call “breakfast” sausage links. (These are sometimes also called kolaches,…

<shrug> I have never heard anything but pastry-coated hot dogs called pigs-in-a-blanket.

She started some kind of milk chugging TikTok challenge, I think.

Site for the museum is enam.ae

It’s quite an eclectic collection. It wasn't at all busy when we were there, just a handful of other people.

The closest McDonald’s to where I work could be open for dine-in, but has chosen so far to remain drive-through only. I’ve wondered if any fast food places will just stay that way permanently.

I don’t know if it’s 150 feet long, but that engine might fit in this enormous Jeep. I know this looks like an optical illusion, but the Jeep is actually roughly the same distance away as the plane. At an interesting auto museum in the middle of the desert in the U.A.E. They have a giant Dodge Power Wagon, too.

I said, “Isn’t everything edible only edible once.” As in, everything [that is] edible.

Isn’t everything edible only edible once? :)

Ooo, a ‘63 Falcon was my dream car when I was in high school. We used to pass one parked by a farmhouse every day riding the bus to school. I just liked the look of it. The ‘64 got a little bit more angular, but I liked the curves of the ‘63.

There has been a weird shortage of pork & beans locally for some reason. The only kind in stock were those Campbell’s like in the lead picture. They taste weird, and I can’t recommend them. They have a really strange chemically taste to them. I was happy to finally find other brands available again the other day. My…

Yeah, that #4 wire especially gets hot. I put a coil and wire heat shield on soon after I bought it new, so I haven’t had a problem with them. A few years ago I installed factory Neon cruise, and I had to shield the wires for that where they run above the turbo, too. I’ve really enjoyed this little car. Almost 19…

Chrysler ran into that kind of packaging issue with the manifold for the PT Cruiser. Essentially the same engine in the SRT-4, but there, with the manifold in front, it’s a breeze to change the plugs. I change the plugs in the SRT every year. Turbos are hard on plugs.

My parents have a Taurus, and I have a Fusion. I always thought it seemed like I had more room in my Fusion, and was surprised to find that, yes, the Fusion does have slightly more interior space. I really have been happy with it. 2016 model, 2.0L turbo, pretty loaded, well-designed interior IMO.

Oh, you can make it work, but you have more fat than you really need in the result. It’s the starch in the flour, of course, that does the thickening, and the fat is there to lube it up and keep it from clumping.

I had heard to use equal amounts of fat and flour to make roux, but I always ended up using a lot more flour. It was a revelation for me when I finally learned that it’s equal amounts by weight, which ends up being around 3 times as much flour by volume. Although these days I never measure to make roux; you can tell…

That’s real focus to get it up to 65 mph.

Ah, didn’t notice that. At one point didn’t things like this say something like “Originally posted ___” at the top?