Yeah but by that logic, literally everyone who has ever answered a work email from home is running a home business because they are doing *some* work from home. I’ll be interested to see what they ruling is, and how it affects local laws, I hope Kotaku can do a follow-up story :)

It sort of does, the house is not the business, especially if the freelancer goes to other people’s houses, and completes work exclusively at their houses. I can’t tell you where the business is, but it isn’t at the house, and the freelancer shouldn’t be reprimanded for it in any way.

It’s also interesting because we can all assume the intent of the law is to prevent disruption to a residential neighborhood, traffic, pollution... Etc. By the intent of the law I really can’t see these YouTubers disrupting anything.

No I’m saying that this YouTuber isn’t doing business from his home in the same was that an office worker isn’t running a business from his or her house, simply because they do work at their house. An author writes novels from home, but the house is not a business, no business transactions take place at the house. …

I might argue that the business address is the YouTube server address, not the home. The address where distribution occurs, all customers visit, and all transactions take place is the location of the server. This is a home office, no different than working from home and sending emails, or blogging from home about…

Because sintering is a boring headline and laser-melted metal is the futur!

Like a yogurt/cheese/fermentation?

It just so happens to be Gordon Ramsay’s recipe... and goodness are you in for a treat:

You’re correct, every sous-vide recipe you see online will give you a timeframe, lean cut steak will be 2-4 hours. 2 hours is the time for it to be perfectly cooked, it doesn’t need a second longer, 4 hours is the time it takes before the meat starts breaking down and it starts losing its texture.

For your first recipe, I recommend steak. New York strip loin, salted, peppered and a tablespoon of butter.

Beef wellington for sure! I’d also like to suggest a round of fish, sous-vide smoked salmon, salt crusted tilapia, bluefin tuna steak, catfish jambalaya... life really is better down where it’s wetter.

It is important to let proteins rest after cooking them, but I don’t think this is what they mean...

Beef wellington... how would you do this? I’m guessing cook the meat and then do the puff pastry? Otherwise the pastry will be super soggy...

I don’t know if I’ve ever had ex-parrot!

I’m an early adopter of a large number of technologies. I had a 4K monitor before most people had 1080P in their homes... I still cannot justify a 3D printer. Even for a current project where I’m going to design a ring in CAD 3D print a copy , then buy the negative mould resin, and cast it myself. But I don’t need…

You’ve got it; butterfly the chicken breast and fill with tender tip ham and a really good strong swiss cheese. Sous vide for ~50 minutes, roll in flour, egg, and panko breading then fry in peanut oil. It’s difficult to fully fry something like a cordon bleu because the whole thing comes apart in the fryer (you…

I’ve been deep frying LOTS of things after I’ve taken them out of the sous vide, made a pretty fantastic chicken cordon bleu recently:

Well, I presume because there are more than two people in the oven so thus there is a crowd in your oven. As for your second question, telltale signs would be that you live in a magical forest and that the wall in your home are made from construction grade candy.

Yup! Eating healthy, smaller portions is the the first half of properly regulating your weight. Overweight people are eating more calories than they are expending and both diet and exercise help balance this. What itellyou is talking about for negative performance as part of your daily schedule is true... for skinny…

This sounds like I could make variant using my Mom’s recipe for hot crab dip: