I’m all for increasing access for people with disabilities so this is cool.

That being said can we all just stop using Twitter now? Its a garbage platform largely used by garbage people.

God damn, the Olympics get me JACKED THE FUCK UP for sporting events I otherwise never give a shit about, and I swear if this guy rolls in and ATTACKS the ice skating arena in Pyeongchang with “Turn Down for What,” I am going to throw my table through my window a fit of ragejoy.

THIS!!

“Egads” is perfectly cromulent, but it is most definitely derived from “ye gods,” much in the same way that “goodbye” derives from “god bless you/god be with you.”

Say what you will about the others, this one is solid gold:

I believe GOOP is fully on board with the raw water trend, which is basically cholera in as bottle for $10/gallon so... Now you can have your cholera with a side of chlorella!

They should sell those 50's tapeworm “diet pills”. Refer to it as a all natural organic symbiotic fit bit alternative with proven results!

At first I read “Chlorella” as “cholera”and was still like, oh yeah of course that’s a suggestion. To be fair it’s probably a faster way to cleanse.

People of Japan, we don’t like him either.

Is anyone happy with this talentless hack?

I've been stuffing chickens and turkeys for 25 years and no one's ever gotten sick. If your poultry is clean, your stuffing is properly prepared (and preferably hot when you spoon it in; never cold), and cook the bird properly, you're fine.

I actually roast mine breast side down until the last 45 minutes, then I flip it and crank up the oven to 425 to make sure the skin gets crispy. Works perfectly every time.

There actually is a school of thought that says cook it breast down, so that all the juices settle in the white meat and keep it from drying out.

I've recently taken to doing that and then roasting the chicken on top of sliced onions or root vegetable in a cast iron skillet. The chicken can be served right from the skillet, which is nice presentation-wise if you're having guests for dinner.

It's just so unnecessary. Chicken fat is much tastier than butter and it is ALREADY IN THE CHICKEN. You really don't need to add much more fat except a bit of oil on the skin to help it crisp.

Honestly it's completely unnecessary, as is brining or whatever the fuck trend is being pushed nowadays. The natural fat from the chicken is the tastiest fat out there and there is plenty of it to satisfy and baste the chicken itself.

Spatchcocking is a must if you want evenly cooked chicken.