> the legal rights of Jodorowsky’s estate

If only the British had a scalable method of distinguishing cheese from petrol. Like with a robot, say, that could smell things. I wonder if that would work.

The Field Roast hot dogs are, by far, the best vegetarian hot dogs I’ve had. I don’t think I’ve seen their pepperoni at retail, though, but will keep a look-out for it.

Favorite, most becursed thing not listed: the WM-W800 two-cassette recording Walkman, which let you copy tapes while you ... walked around?

a seas-and-desist letter

or some kind of a leagull injunction

Hi. Someone here who frequently makes hummus and tempeh, both of which entail removing skins from legumes (chickpeas and soybeans respectively), so I have spent a lot of my life trying to optimize this task.

“Sections three through six, though, aren’t as structurally sound, so instead of the VB-10000 lifting them up onto a barge, a partially flooded “dry dock” will slide underneath the sections so that those sections don’t have to be lifted as high (because, again, they’re a bit floppy compared to the bow and stern).”

Anyon…

Those are the Gene Deitch ones, and yeah, they always seemed like art.

That’s a drain line clog. If your dishwasher connects to your sink or garbage disposal via an air gap on the counter (required by code in modern installations), you can usually unclog it yourself with about five minutes of effort.

You will need a wet/dry shop vac; the $45 “Armor All” one is an excellent choice. Lift…

That’s a drain line clog. If your dishwasher connects to your sink or garbage disposal via an air gap on the…

That’s a drain line clog. If your dishwasher connects to your sink or garbage disposal via an air gap on the counter (required by code in modern installations), you can usually unclog it yourself with about five minutes of effort.  

You will need a wet/dry shop vac; the $45 “Armor All” one is an excellent choice. Lift…

That’s a drain line clog. If your dishwasher connects to your sink or garbage disposal via an air gap on the counter …

Plain dosa with tomato-ginger chutney.

Yeah, the chopstick thing is completely legit. I use it all the time for making Zha Qie He (炸茄盒), little sandwiches of sliced chinese eggplant with ham in the middle that you then batter and deepfry.

YOU CAN’T CALL IT A CHICK PEA IF THERE’S NO CHICK IN

You can mix these with regular almonds and grind it all up with sugar syrup to make marzipan. They are less potent than bitter almonds (which you cannot easily buy in the US), but it still only takes a small amount.

They’re also used to make Taiwanese “almond tea.”

That being said, almond extract is less expensive and…

This is very true; not only does it take longer to cook, but at lower temperatures the food absorbs more oil because there’s not as much steam pushing forcefully out from the inside.

And this is one of two reasons I use that propane wok stove: I can turn the burner up and it recovers to temperature very quickly, in a…

We deep-fry frequently at our house, but always outside, and in a twenty-inch restaurant wok over a propane wok stove, so I have some thoughts on this.

They’re the required ingredient in poutine, so the closer you get to Canada, the easier they ought to be to get. In Rochester, we called it “squeaky cheese” when I was a kid.

In Los Angeles, genuine cheddar cheese curd is harder to find, but several un-aged Mexican cheeses are a decent approximation. Panela is probably…

Ghee. Pop the corn in ghee.

Blanch 10 minutes with salt and vinegar in the water, then cool to room temperature before frying.

Source: Kenji.

Scissors.

Watch how the gyeranppang guy does this at 0:47.