I stumbled on a way to control grease when oven cooking bacon. Dampen the sheet of parchment paper slightly larger than the sheet tray, then line the pan. Add a rack, bacon and bake. The damp paper conforms to the pan better and doesn’t burn at the high temp. After cooling, the grease can be scraped off to save.

Peanut butter + hoisin warmed in the microwave = best apple dip

Peg Bracken’s Cockeyed Snackin’ Cake recipe from her “I Hate to Cook Book” (1960) calls for a tablespoon of plain white vinegar. One of my favorite recipes, I’ve worked out a scaled down version for one, it needs 1/4 teaspoon.

I just stopped by to say how much I admire the Cheese Sauce tradition. My first trip to Chicago, I was introduced to this gastronomic marvel. It beats ketchup on fries six ways from Sunday. It’s not a California thing, of course, the only time I ever saw it was on the Aloha Burger in Santa Barbara. This is not the…

What you got here is a treatment. I saw a few examples in film school and this is far better than those.

There are a couple of stores near me that sell some bulk food, I used to bring different sized ziploc bags and a sharpie to write the codes in the bags. The clerks loved it. I reused the bags. I miss it and hope it comes back. I ended up having to buy a tub of nutritional yeast, thing takes up a huge amount of space…

Once again, the Trib has stood out as a bastion of what a local newspaper should be. Immortalizing everything that makes Chicago great.

I’ll bet it makes you look happy. Just thinking about a Yoo Hoo makes me smile.

@dp4m is right. I grew up Southern California with Hershey’s, Bosco, Fox’s K4P and there is something magical about the sugar-only choco syrup. My first egg cream was made from it. When I can find it, I dole it out with an eye dropper.

I have noticed that the viability of dairy also depends on how I consume it. Milk, consumed cold, is fine a week after the date on the carton. Half and half, 3 or 4 days after the date, smelled and tasted fine cold, when added to hot coffee, curdled.

Anyone else notice that both the TikTok video and MPW use small red onions while Claire and Joel use large white onions?

I’m very grateful for the updated information. Clinical trials are very different from real world results and it’s important to update the public with the newest information.

In my film studies classes, we were encouraged to watch without sound, listen without picture. At that time, movies were on VHS tape. My VCR had a scroll wheel on the remote. I slowed things down, sped them up. I turned off the color. Movies are complicated interactions. The deeper you look, the more you see.

There is place nearby called STIX that makes panko crusted “corn” dogs. I was very happy until I tried one. It shredded the inside of my mouth. Which is sad, because they use a really good hot dog. Panko on the outside, no thank you.

I have a small desk fan in my kitchen. It dries dishes in the dish drainer; cools down soup for blending or cake to eat sooner; circulates air when the kitchen gets hot. Important to find one you can take apart to clean.

I really do appreciate this information. It’s hard to know what each corporation owns. I’m trying to avoid supporting corporations that treat their employees badly, I use Progressive Shopper in my browser, but there isn’t a way to know about brick and mortar shops. (Is there an app for that?)

I have ordered the fries well done and salted, I don’t think it helped. They still aren’t fluffy inside, the outside is tough. Like many others here, I grew up with the legend, but as I have gotten older learned that many of my idols have feet of clay. I order a burger and a lemonade, and go on my way.

I just saw a new technique from America’s Test Kitchen: Steam the eggs, then place them in a plastic container ice bath for 10 minutes. Dump out some of the water, close the container with its lid. Shake the container. The eggs banging against each other and the ice creates micro cracks. The water gets between the…

Allison’s recipe is scalable. I often make ‘floutis for one, it’s one of my favorite breftasts. 1 egg, 1/4 cup flour, 1/2 cup milk, 1 T. butter, brown sugar, some vanilla, pinch of salt, a cup of fruit. Adjust the cooking time down a bit, mine usually takes about 15 minutes. The only thing that might be…

Marnie. For versatility. Sourdough can be made into many different shapes, sizes and flavors. Focaccia can be topped or sliced for sandwiches. Biscuits can be flavored, topped or sliced. Baguette dittos sourdough. Pretzel rolls are, for my money, the best burger (of any type) bun and and lovely as garlic bread. Pita,…