Dear Indispensable Allison, we have been here before. Jan 1, 2016, IBM announced the Chef Watson App via ibmchefwatson.com. The internet went completely nuts. It would change everything! Bon Appetit had scores of articles about how wonderful it is.

Most recipes use too much liquid, I think. My vegetable soup is 50% vegetables to liquid: sauteed carrot, onion, celery with tomato paste & dried herbs, roasted broccoli and mushrooms. Enough broth to cover, simmer for 10 minutes. If it looks too much like stew, add some water. That’s the base. To serve, add a portion…

I’ve used Dual Lock at work, it comes in the package with some of our audio visual system components. It most closely resembles the 250 stem in your image. It is amazing stuff, but very difficult to pull apart, due to the rigid plastic it’s made from and the interlock with the backing piece. The inventors of the…

I didn’t know that all of the sites had been redesigned. My RSS feed takes me right to the article. But I will add a bookmark with /latest as a backup.

Just checked the nutrition details of the Keto Bowl on Chipotle’s website-1580mg of sodium. USDA recommends 2300mg (about 1 teaspoon) per day, total.

My sister’s husband grew up in the East, he always uses ketchup on his eggs. We grew up in the West, don’t use it. In restaurants I used to look around to see if people used it, nope. Some put it on their hash browns, but never on eggs. Maybe there is a regional component? I’ll bet the ketchup companies know.

I’ve always been enchanted by the intricate ruffles and layers of ice cream and chocolate. Someone not only had to dream it up, but someone had to make the machine to produce it. Now, thanks to the internet, I’ve seen the machinery that makes one. It actually makes this dessert even more enchanting. Each component of…

My first question after seeing words like “striking” “visually arresting” or “authentically, really beautiful” is to ask “Who is the cinematographer?”

Click Start the Slideshow, at the top of the first slide (which is actually the second), on the right, is List Slides.

My end of the year activity is making a list of the things that have kept me sane this year. None was more vital than Claire’s entire oeuvre. Every single post made me feel better. Every recipe, video (Joel, you too), slideshow (guess what’s in the next slide) made me happy, made me laugh, a virtual antidepressant,…

Someone at Pillsbury wised up and now they make Crescent Sheets. I just scored two rolls at Safeway on sale. Now Piggies in a Duvet really is a duvet.

I might suggest one note to the cornbread dressing. Gizzards are tough (given what the bird uses them for) and need a long cooking time to tenderize. Chicken livers are very delicate. They can be cooked after step 2, gently in the skillet with olive oil or butter until they are no longer pink. Remove them to cool…

What I find most comforting is seeing that each of the chef’s kitchens are just like mine: tiny, no counter space and mismatched utensils and cookware. This is how real people live, how real people cook. Let’s see those TV chefs cook like this, just once.

It isn’t ridiculous or outrageous or even that unusual: a sandwich. But what a sandwich it was. From the now lost-to-us A.G. Ferrari in San Francisco: the roast beef, baby greens and gorgonzola-pine nut spread on rosemary focaccia. Sweet Baby Moses in the Bull Rushes, there was a sandwich. Yom Kippur was the day, “Sere…

Until you’ve had real eggnog, you don’t know what you’re missing. Mom used to make it for my Dad’s Christmas party. The entire newsroom would stand in awe as she folded whipped cream and brandy into the custard base in an enormous punch bowl. I helped by handing her the little glasses that came with the bowl. Heavenly…

This isn’t very original, but it freezes well for later: Turkey Cottage Pie. Diced turkey mixed with sauteed diced carrot/onion/celery/herbs & leftover gravy. Into a casserole dish and covered with mashed potatoes.

I MISSED YOU!!! Didn’t realize how much until I saw you again. You make things suck so much less. More please. (Suggestion: Go easier on the orange rind next time, that stuff is potent.)

That thing can’t stand up under it’s own weight. Reviews talk about light leaking, adhesive failure, plus gsync issues, fragility. Some retailers have pulled the product. Just because it’s on sale, doesn’t mean it’s good.

That thing can’t stand up under it’s own weight. Reviews talk about light leaking, adhesive failure, plus gsync…

I wrote to the NSF with an idea: sell pieces of the dish like they sold the Berlin Wall. The money could be used to fund existing projects at the site, or to build a new dish. They wrote back: “NSF is just at the beginning of the decommissioning process, so we have no plans for execution. Any use of the property…

First, let me thank Allison for that blisteringly funny first paragraph. You could have stopped there (with a photo of the horn of plenty/grade).