Took a look at my current menagerie of luggage: Briggs and two generations of eBags Exo, carry on and check through. No notches or handles. Will keep an eye out when I shop for replacements.

I travel quite a bit and have used several brands of luggage from Briggs-Riley, Tumi, Samsonite, eBags, etc. but I don’t think I’ve ever seen a carry-on or checked roller with a bottom handle. If it had one, it would probably be pretty disgusting...if you ever roll in to use airport restrooms.

This nice lady posted a picture carrying a 30-pound pumpkin. Imagine eating one of these a day.

I recall reading somewhere that one could season cast iron in an oven set high, 500-550F. I have not done this so I can’t attest to whether this technique would work on thin a thin carbon steel wok. I don’t see any reason why it shouldn’t.

Just got home and had a chance to watch the two embedded videos. So dainty!

have all your ingredients right next to the grill since real stir fry doesn’t like to be kept waiting

You do this in a kettle grill, right?

I get it pretty hot. You need to in order to get that slightly smoky stir fried aroma especially with Chinese leaf and stem vegetables like gai lan, choi sum, etc.

X2 on the crab pot/turkey fryer!

And it also provides an unobstructed pathway to clear your farts. Big plus...not so much for those seated around you, though.

And it also provides an unobstructed pathway to clear your farts. Big plus...not so much for those seated around…

Nicely put together introductory article, Kristin. Easy to read and practical and a good place for folks to start.

I get that. It’s impossible not to get that so maybe crank back on the rage-a-hol a bit? Sheesh. Oh well, Gawker.

Ira Glass’s and Matt McLesky’s fry are as irritating as any female NPR reporter’s creaky voice. Whether coming from a male or female or any other gender, there’s something about it that is almost reflexively irritating.

I sobbed looking at old photos of 10-15 pound lobsters stacked on the dock like cordwood. Those days are so long gone along with 100-pound codfish.

AMT and Cook’s Illustrated are fantastic resources. I’ve been a subscriber to the quarterly publication for about 20 years. Their app strategy isn’t optimal, however (you need a separate paid subscription independent of the print subscription). But back to the topic at hand.

Quite a nice workup. Thank you!

a 5 minute aside from Bob Costas, who we hope won’t contract pink eye again

I remember when I was just a boy, my sister and friends and I would lie down in the back, torso and legs in the trunk, heads looking up through the rear window of our Plymouth Duster. The stars never looked so friendly, and stories have never come so freely since.

Thank you for this article! Rice cookers are so much fun to explore. For daily cooking, we use a stainless steel-bowl unit from Aroma. My dream cooker would probably be Zojirushi’s NP-NVC series. Sexy...

No. You’re not. Drifting, per se, is no more interesting that going straight. However, in the context of something like gymkhana it’s one part of an interesting whole. As for style, I supposed a cocked snapback and saggy jeans are stylish in the same way...danged whippersnappers.