That’s what my sister uses most often for basics. And she’s a crazy balls baker that does a little professional pastry work. She keeps two or three different vanillas around, minimum, for different uses.

I’m fairly pedestrian, I use Wright’s (the original liquid smoke) and have been happy with it. Technically this isn’t an imitation item, it is actually smoke condensed into liquid form, but the act of adding smoke to food this way is I suppose the imitation.

any kind of pickle without too much juice would probably work - like pickled green beans or carrots

I’m not into shower beer, but bath champagne? Hellll yes.

If you don’t do it, I will! (Convection pedant too).

very fair, I think it was one of the one foods Bourdain said wasn’t worth the pain afterwards lol. Very delicious, but yes, cutting the cayenne seems essential.

Oh no, where will we ever find another white dude who can play the banjo? /s

If I can find hotels with big soaking tubs and plenty of hot water, something like a Belgian tripel or other strong ale tastes wonderful while in a hot bath. I chill the beer well below the recommended serving temperature for this. Heaven. Champagne is great under these conditions, too.

I don’t understand this at all. The greatest part of having a beer is the act of sitting back, cracking one open, and relaxing. Doing this in the shower just ruins that whole experience.

Many salt substitutes use something other than NaCl, usually KCl I think. If not then you are correct, equal weights of salt will have the same amount of sodium.

This is the sort of recipe with endless riffs. Put whatever you feel like it in them! Tortilla roll-ups have long been a staple in my appetizer repertoire. We love a ham and cream cheese, black olive, scallion and dill pickle version. 

“they’re owned by AB/InBev”

Agree, I’m not a big hop head and it seems like the craft beer boom was coupled with this misapprehension that since hops is a flavor, more hops = more i.e. “better” flavor. If I had to rank my beer preferences by type, IPA would be near the bottom, and yet they seem to dominate the craft beer scene.

I’m very spoiled in Chicago, most places have something decent no matter where you go. I think because of that, when we travel and try out some weird local brew, I cant help but be unimpressed most of the time.

Even the places that have QR menus, its not like its QR or nothing.. its more like that is the primary ordering method and a human is available upon request..

Personally given the ubiquitousness of Wi-Fi and cell phones (per most current data, about 85% of the US population has a smart phone and some 95% of the…

For The Washington Post, Tom Siestma has added accessibility ratings to his restaurant reviews. Glad to see more places taking accessibility seriously.

I spent six months in France after hurricane Katrina. We got there in January, with snow on the ground as a group of around 30 Louisianians whose strongst winter clothes were windbreakers, and few of us spoke even passible French, but everything had been paid for by the city we were in. We tried to find things to…

Somebody out there makes a spicy dill pickle, and it’s great for adding a little zing without taking over the whole flavor palette.

this is like when we have “american days” in france at the frozen food store called Picard. it’s like a bizarro parody of american food. some of it is good; liked pulled pork, cinnimon rolls, and jalepeno cheese balls. others like popcorn cupcakes and cake filled with m&m like candies, start a descent into madness...…

Weird that filmmakers would want to close out the story of the Golden State killer and weird that Oswalt still thinks about and wants to continue the legacy of his wife who died suddenly and very tragically. How strange considering his podcast has absolutely nothing to do with true crime at all. What a sharp…