Just stopped by to thank you for the “real-world, carefully written, completely covers every question a potential buyer might have” review. I’ve been thinking about buying a couple of these little doodahs to turn fans on and off and the market is so saturated I instantly got overwhelmed. This is really useful advice.…

If my high school had taught cooking as science, I would have paid way more attention. Chemistry, thermodynamics, this is an excellent example of a practical science demonstration. Professor Claire, I salute you.

Or you can make it yourself.We made it with Bridgford frozen bread dough when I was a kid. Three loaves in a package. Melted butter & cinnamon sugar. Later, I used olive oil & Italian herb mix, served with marinara. Canola oil & taco seasoning, nacho cheese sauce to dip. Za’atar & tzatiki.  

The PRNewsWire release:

A perfect poached egg is an aspiration of mine, The closest I’ve come is a peeled soft boiling egg. This technique sounds like something fun to try.

In my youth, JITB was the only late night place in town. Tacos for sure, but I do love onion rings, and their rings are so good. Not hand dipped, not fresh cut, they are mass produced wonders. 

We didn’t have flavored soda when I was a kid, but I do remember Mom making the cake with a can of club soda. She also used club soda in her waffles: biscuit mix, oil, egg and club soda. And some recipes used diet soda. Southern Living has a nice article about it:

The stalks from bok choy. No flavor, lots of crunch. And my mom always added dried chopped onion, which I hate raw, but in tuna/salmon salad, is lovely.

I always wanted to get into cheese making, mostly ricotta was all I could handle. I just don’t have the space for it.

How timely, I’m making cured salmon that will be lovely draped over this bowl of joy.

It brings to mind a favorite from my childhood. Kugel: potato, noodle or matzo. Recipes abound, all would benefit from the sheet pan treatment. It’s not the most photogenic dish, but it’s an 11 on the comfort food scale.

Oh FFS, this isn’t new. My mom made cottage cheese/cinnamon sugar “danish” in the broiler when I was a kid. I still make it in my toaster oven. Tip of the toast to @Antifaz, ricotta takes it to another level, but I always have cottage cheese.

It’s a grocery store grab and go. Given that Costco is basically using their own products to make it. They won’t be roasting their own beef, sourcing their rolls from a great bakery, offering special spreads or condiments.

Nation’s Giant Hamburgers does a strawberry “tart” that has to be seen to be believed. I’m pretty sure they use a premade strawberry glaze, which is actually quite good. I love the physics of the thing.

I saw a recipe for this on the NY Times, the cool part it how dense it is, the double crust (which makes everything better) and the cheese/meat savoriness. i did something like it with cottage cheese. I tried it on a whim, blending the cheese and eggs until smooth. It made a denser custard and was wonderful.

Huge fan of the Caesar flavor. Interesting that they are always in the produce section not the snack aisle at Safeway.

I’ve been using Capital One’s Eno extension for all my online purchases. It generates a unique card number for that transaction and I do not store the card on that site. If I purchase from that site again, Eno will autofill that card number. It even has a lock date, so it can’t be used, even on that site after the…

We had a Salton Peanut Butter Machine when I was a kid. It worked like a coffee mill. Peanuts in the hopper at the top, set the desired grind and warm peanut butter came out a spout into a cup below. Yeah, it was a pain to clean, and it made a terrific racket, but it was great stuff.
My cousin Reva, who was living in…

Gotta put in my vote for Trader Joe’s Natural Peanut Butters. Creamy & Crunchy, salted or unsalted, less than $3.00 a jar. I make a special trip to stock up. And their less sugar raspberry jam is delightful.

And the temperature range is 99-107º. Hard Pass.