I wish that just occasionally articles like this would mention that sometimes the problem isn’t just the other person. Sometimes the problem is that you are making it very unclear when you have completed a thought (or not).

Yes this! Most of my interruptions are with people who don’t share the stage if that makes sense. They’ll meander, and be unnecessarily verbose etc. with no respect for other people’s time. And I get it that they might have their own neuro atypical method of communicating but if really feels like there are always…

Also, as someone with ADHD I have this issue that if I don’t say what I am thinking the thought will literally disappear and getting it back requires the exact same conversation framing. That being said, if it isn’t important I have learned to just let the thought disappear but sometimes for work stuff I gotta plow…

you mentioned that guy and i was like “i should see what he’s up to” and this is what he was up to, bless him.

Huh.

You missed out the part that a Concept 2 will last forever, so you can buy a 2nd hand one.

Bread is so often a non-essential part of the sandwiches I eat. 

Yay! Kindred spirit! Bubbie’s Pickles + Kerrygold Savory Sliced Cheddar + Whole Wheat Bread = Happiness. A lovely finish is a cold, crisp apple for dessert.

I have an egg and mashed banana pancake recipe - just add vanilla. They’re pretty good too!

There’s something similar to that where you make an egg and cream cheese omelet and then slice it into noodles. I think you pour it onto a small sheet pan and bake a few minutes.  I think I learned it here.

lol I did the same thing once with coconut oil. It has a different melt point than butter and the substitution ration is definitely not 1:1. I think I made a frangipane tart with a 1:1 replacement and ended up with an oily puddle on top.

Hey @Antifaz! The special thing about butter is definitely the water content (and the browning is great). Lards and shortenings have 0% water, so you will get flavor and shortened gluten strands but you will not get that fabulous evaporation and the steam pocket that butter gives. I agree with the texture point you…

I was recently looking for a substitute for butter to use in a pie dough, and a number of vegan websites assured me that coconut oil would do the trick. It did not - the flavor was pretty good, but it was quite dense and not at all flaky, almost like a very rich, very thick cracker. Do not recommend.

I like the way you’re both thinking

Or red-eye gravy with prosciutto! Or guanciale, or pancetta... 

You think that makes them nuts? Wait till you give them sawmill gravy with Mexican Chorizo.

I’ve used leftover chicken fat or schmaltz for pie dough. Super flakey and yum.

Greta article. I appreciate the explanations about what each ingredient is doing. When you know why things work, it is easier to understand what the finished product should look like and what happens to make things go wrong.  I knew some of these things, but not all and it took me years to learn them because the…

Sorry man, but as the child of a New Mexico expat who has spent most of their life outside of the state, grill-, broiler-, and stove burner-roasted green chiles just do not compare to the properly roasted stuff.