Nature’s perfect fish is trout. Fight me.*

Is there going to be a post on Ella Brennan coming up?

Right? I wish some non-Spanish chucklhead would come down here and ask for choREETHo.

If we’re doing them with my 12+ nieces and nephews, my only twist is to sprinkle a bit of nutmeg on the chocolate when we’re prepping them. It’s just enough to make them taste better at my house (the official beach house of the extended family) but it keeps the kids out of my expensive chocolate.

I bet that would work really well with tostones de platano, too.

It makes a difference because owners don’t have to pay a commission while stylists who rent chairs usually do. I still tip (or did when I lived in the US and didn’t have someone come to my house) but if it’s a two chair salon with a pair of co-owners who set the price, they get a moderate “thanks for taking care of…

boooooooooooo

Whales don’t have lips so they can’t suckle. Gray whales, for example, express their milk on the surface of the water (which floats because it’s so fatty) and their babies drink it that way. I’ve seen it in the wild at a distance of about 5 feet and it’s very cool, but also kinda gross.

White Approval is a hell of a drug.

Glad to see another illustrious member of the Answer When the Substitute Teacher Pauses During Roll Call squad.

shhhh, and for God’s sake don’t let them find out about Matthew Rhys!

I think it’s likely street jabber. I’ve lived in Mexico for ages and never have had sweet corn for elotes. It’s still fresh field corn (sometimes a bit too fresh, and you end up with a chubby little green worm mixed in with your vaso de esquites).

[jjingle] eeeloooooooootes! eeeloooooooooootes! Tamalesdehojadeplatano YYYYYYY de carne![bell jingle]

He’s called Salty Thor in our house. Also, yours is a GREAT user name.  

YES THANK YOU. I thought I was the only person who noticed this.

Does anyone else tear mushrooms? I started doing it for braises and homestyle food because one night I came home and was too damn tired to chop so I tore up a bunch of cremini into chunks, and now unless there’s a real reason to have a particular cut, I just rip them. The flavor’s not meaningfully different, but it’s…

I’m into it! Bread-thickened sauces were The Thing in medieval Europe and they’ve mostly disappeared, except for the bread sauce Britons like to serve around Christmas. I don’t always love the texture of bread-thickened sauces, but a laminated dough would definitely solve that problem.

I like to wipe any flour off my worktop with a dry towel or a small brush before going in with a slightly damp bleachy side towel. If there’s something super greasy or that might stain badly or transfer then I’ll usually use spray and a paper towel and follow up with the damp towel.

Or just a chef with a compromised immune system. You do you though!

• Scrubby sponges: soaked in bleach water and tossed once a week.