I think the idea is that you shouldn’t store a marinade that’s been used for raw meat, and that if you use a raw-meat marinade in a sauce, you should cook it (and anything that touches it) immediately and thoroughly.

I wasn’t familiar with either Selena or Tejano music at the time of her death, but I remember how appalled I was at the time to read that a talented young performer had been first ripped off and then murdered by the president of her own fan club. It was one of those unbelievably depressing “You can’t make this shit…

Pence is a dim bulb who thinks he's a klieg light. He's the Peter Principle incarnate. Dunning-Kruger on steroids.

Dumbest excuse I ever used was actually real. I went to a large amusement park with a bunch of friends on a weeknight. Rode every thrill ride they had, screamed my lungs out, and enjoyed every damn minute of the experience.

Love it! Mr. Sububi and I (then thirty-three-ish) once went to a show on a weeknight with my officemate and her roommate (both twenty-two-ish). We all had a couple of beers. Then Mr. Sububi and I switched to soft drinks while the young-uns had a couple more beers. And a couple more. And maybe a couple of harder drinks…

While traveling: On a month-long trip to Australia, I sampled emu, crocodile, kangaroo (my favorite) and a not-quite-dead-yet green weaver ant. Not sure whether that outweirds the freshly caught scallop sashimi I once ate on a dive boat in California.

Drug enforcement agents party with sex workers hired by murderous drug traffickers, and get 10-day suspensions?

I'm a couple of years past 56, and age has caused a lot of cognitive dissonance in my life. First, I'm one of the youngest members of a generation of my extended family, so there's a part of me that still feels very, very young when compared to my relatives. Second, I have a completely different reaction to looking at…

I don't blanch my vegetables for anywhere near that long, because they'll turn into mushy lumps when frozen. My method for quick blanching: I cut up the vegetables, wash them in a colander, and then quickly pour boiling water over them from a teakettle. Then I rinse them with cold tap water to stop the cooking…

The thing I always used to make was super-easy; linguini or spaghettini with white clam sauce, maybe with a nice salad on the side. It was so well-liked that during an amicable breakup with a previous long-term SO, I wrote down the recipe for him so that he could still enjoy it without me.

The two most important factors that got me through grad school: First, I had a great advisor and got along with him very well. (Not always easy to tell at first whether this will be the case, though.) Second, I really loved what I was studying. I think those two things took care of at least 95% of potential problems.

I like quinoa mixed with rice (1 part quinoa, 2 parts rice), mostly for the texture. Plain quinoa just has a strange glueyness that I don't care for.

Holy crap. Who (at least in North America) considers a Thanksgiving dinner of roast turkey, sweet potatoes, freshly baked rolls, and cranberry sauce to be terrifyingly exotic? It's like being afraid of well-prepared hamburgers and fries because they came fresh off the grill and the fryer instead of from the…

I've been going through this for a long while — two-body problem in underfunded fields, and plans B, C, and D have not yet come through for me either. I'm not much of a hobby person, but I've been doing two things to keep motivated: First, taking classes in fields that might be related to plans B, C, and D. I know…

OMG, my mother used to do the same thing! She once gave a similar earful to a neighbor kid who thought it was funny to make hilariously incompetent obscene phone calls to the girls on our street. He'd repeatedly called our house, and he did his very sad "breather" thing whenever I answered the phone. So after a few…

This is the current American political climate in a nutshell, isn't it? Instead of wanting everyone in our society to have access to a better life, we're supposed to be angrily envious of anyone who just might be less badly underpaid than we are.

Ugh. A person who would have been my uncle if he'd stayed married to my aunt pulled a stunt like this back in the 1950s. Told my aunt (my mom's older sister) he was taking a trip to visit his brother, who was recovering from a serious illness in another city. The trip part wasn't a lie, but everything else was.…

Mine was a small-ish (~75 people), semi-formal morning wedding with a lunch reception, all of which took place in the Boston suburbs. In terms of today's dollars, it probably came in at less than $8,000. I bought my dress at the small independent bridal shop that was down the street from my apartment. The reception…

Same here! I've loved broccoli since childhood. And I share your feelings about ham. I find it extremely boring, even the really upscale kinds. I had some top-of-the-line jamón in Spain, and I was really done with the stuff after the first experience.

Not necessarily. Most sources recommend against refreezing things that have been thawed, but that's not so much about food safety as about loss of food quality (taste, texture, etc.) Of course, if you don't know how long something has been either thawed from the freezer or left in the refrigerator, you can't rely on…