My secret shame is I like slightly overdone scrambled eggs. Maybe it’s nostalgia for my grandmother who had a personal vendetta against anything enjoyable so made all food as tough and unappetizing as possible, but god help me, I like a no-shine, maybe even slightly browned scramble.

FWIW, when I make horchata the dogs get the rice as a special treat (I don’t make it terribly sweet.) Or you could stir in some lechera and spices and have a small cup of arroz con leche.

Y’all, he is like five years and one bad breakup from going The Full Affleck and I’m real concerned.

Important Question: would you rather eat Popeye’s biscuits or a drumstick while having sex? Variables include whether it’s your place or somewhere you don’t need to worry about the laundry or upholstery and the various merits of carbs for quick energy, protein for endurance and which option is less likely to require a…

Have you ever made tepache? It’s sort of like a chicha in the sense that it’s supposed to be fermented, but there’s usually no grain. Take your pineapple trimmings (or you can use a whole pineapple), your piloncillo and your clavos o canela or whatever you want to use, dissolve the piloncillo in a liter or two of…

In Latin America we have complex systems of crust crimping to indicate which empanada is which, and if you can’t remember the one with the fold over crimp and the little pastry isthmus to the left is pollo verde with egg then obviously you’re not loyal enough to your empanaderia and thus deserve to get stuck with the…

From what I can tell it’s just coddled eggs on top of creamy mashed potatoes, so the easiest way would be to take a small heatproof jar layer a bit of cream, some mashed potatoes, another splash of cream, your raw egg and maybe another top off of cream and either sous vide, poach them or bake them in a bain marie…

Yeah, she’s right. No oil and if at all possible, don’t let the eggs come in contact with plastic at any time after cracking because they hide stealth oils and can screw you up. If you want to give yourself the best chances, start with aged (48 hours or so, covered with a paper towel in the fridge) room temperature …

the professional kitchens I know and have been part of steam them, often using a pressure cooker like an InstantPot, which is what I use. No tricks, nothing cute, just about 2 minutes (depending on how you want your yolks) at pressure, quick release and then into a cold water bath. Works even with farm fresh eggs.

from left: WOULD, maybe would, would not bc he seems like a crier, would

VERY into the Will It Pesto idea.

What I view as a disproportionate number of middleweight and above boxers I’ve known were also victims of child sexual assault. I don’t know that there’s causation to the correlation, or if simply being in such a butch profession makes it easier to talk about that shit without feeling like you’re losing man points,…

basically, yes. In the grand scheme of things, unless you have a highly compromised immune system or the worst luck in the world, you’re not likely to get ill off a raw commercial egg yolk.

try to keep them in glass, if you can, since glass is less likely to have little bits of nasty stuff lurking under the surface.I’d say not more than four days. Egg whites can hang out much, much longer than that (many French pastry recipes call for aged egg whites.)

Pro here. So based on your other comments, a couple of things are stopping you on the road to omelet greatness. First is doing veggies in the pan, which, as other commenters have noted, is taking up all your butter. Secondly, you may or may not be putting your eggs in when the pan and oil isn’t sufficiently hot. It’s…

I read that as digitally stimulated emus and was like “I knew his momma was a freak, but damn Coop.”

I live in one of the three major areas for Great Whites and even though I take a dip in the ocean just before sunset every day, I refuse to swim during Shark Week because I don’t want to be the idiot who makes headlines for getting eaten by a shark during Shark Week.

I guess it’s different for everybody. It takes a ridiculous amount of intense concentration and mental energy for me to have an orgasm with a partner. Sometimes it’s worth it; usually it’s not, especially since I can knock one out solo in about 90 seconds. For me I’d rather focus on the elements of partnered sex that…

Our lactose intolerant family has had luck with the little cans of lactose free condensed milk from Carnation. The recipe as written above will create a pretty custardy base, because of the high egg to liquid ratio, but if you wanted to create something without using any dairy at all I would suggest thickening the…

Pro Tip: If you’re using wooden skewers, use two of them per brochette, about 1cm apart. It makes the brochette easier to turn and less apt to tear.