At that point why go to the trouble? Hard boil in the shell is cleaner and easier on literally every account.

Curious minds want to know what you’re sticking them in that isn’t meat.

Shrimp shells make a great base for a stock..

You gonna go through and render this useless advice for each of the sous vide articles on this tech-focused food blog?

Please tell me Ofclaire is an Atwood reference.

The margaritas were shit. Applebee’s food is shit. The LITs will be shit. It’s all shit. Shit.

Ooh another one to add to the no column in the “will it sous vide?” list

I gave up bouillon and soup bases the day I realized chicken feet are cheap as hell, packed with collagen (and precursors of same), and not just a bunch of salt and turmeric/yellow #5.

Spaghetti squash. The Becky of squashes. Basic AF.

Really seems like a good time to (re)visit basic food safety and updating your article to make sure you don’t cause someone to poison themselves considering you’re an influencer or whatever. You don’t want that shit in your conscience.

Wait a second, this is a site about race?

Sometimes it’s a slow news day so we gotta pull out some semantic gymnastics to liven up the ol’ comments section. I get it.

IKEA sells an (otherwise useless) colander meant to fit inside their 6qt pots. Boiling spaghetti inside a colander saves you zero time.

Boring. Night kiddo.

Respect is treating others as they should be treated. Someone builds a statue commemorating a loser general of a failed rebellion on behalf of slave owners, the most respectful thing to do with it would be to melt it down for shithouse fixtures.

Know how I know this dude’s white?

Presuming you’re an honest person, answer honestly: do you really see yourself as a professor because you were in it for the salary? Given even the same pay between your current profession and Arby’s, you’d actually rather be a meat dispenser?

FIRstly, thanks for not being a dickbutt in your response.

Centrist here:

Redundant to mention that he’s white AND still alive/in custody.