“We’ve reached out to Cupcakes and Cashmere for comment.”

I didn’t even know that this was a text feature, but if it’s anything like email, the messages that should have it never do, and the messages that do have it probably weren’t worth sending in the first place. See also; urgent messages.

Make the switch you will not regret it! With lacroix I always taste the extract they use for the flavoring immediately and it’s kinda nauseating. The seasonal stuff from Polar can be a mixed bag, with Mango Limeade and Winter Berry at the high end and Eggnog and pumpkin spice at the low end. For the regular…

• Do you have a favorite brand or flavor of seltzer? Polar anything, but specifically Grapefruit, Lime, and the new Mango Limeade. If they ever made their blueberry in cans I would order it by the pallet. I feel bad for anyone who lives outside the northeast and can’t get Polar. Obviously these things are subjective,…

From a couple weeks ago I saw Pork Tenderloin as a possible choice and would love to see it make the list. I’ve struggled with this particular cut of protein forever and haven’t quite figured it out yet but I am certain that Sousvide approach is definitely going to be the way to go.

Born in raised in New England but my mother’s family is from Pittsburgh. My Grandfather pushed all the Pittsburgh teams on my sister and I but the only one that stuck was the Penguins. The early 90's Lemuix teams obviously helped.

Good to know - I’m Boston for all sports except Hockey (so I’m close to the worst), but had a Grandfather who was a huge penguins fan and Lemuix / Jagr et al were an easy sell to a kid who at the time was otherwise indifferent to Hockey. He would have liked this team.

I don’t have a comment, just a question. As a Penguins and Patriots fan, am I the worst?

Cooking flaky white fish sous-vide is life changing - comes out of the bag perfect, in tact every time and you don’t have to mess around adding any kind of sear to it. Plus no fish smell. Having a Joule has been amazing these last 6+ months, but cookin flaky white fish has been the single biggest change in cooking…

Fish! I don’t eat it, but my whole justification with getting a Joule to my wife was that I would cook for her more fish. So far I’ve done Mahi Mahi*, Cod, and Salmon all with resounding thumbs up from Mrs. Goodtimes. The only problem is that I’m doing really basic recipes (lemon, s&p, rosemary, olive oil, and a…

And now I’m spending an inappropriate amount of time reminiscing and inwardly cringing about every awkward exchange I’ve had in the last 10 years from which I’ve already moved on. THIS POST HAS NOT HELPED ME.

Friday Night is a Great Night for Football > Any other broadcast intro song

Thanks this is super-helpful!

Thanks - I meant on the vaccum sealer. I have a sous-vide!

I think I’m sold - is there a model / brand you would (or already have) recommend(ed)? The reviews on amazon are all over the place and my google results seem connected to sponsored sites.

lolwut. I’m a Pens fan so I can’t objectively say that this isn’t true over the entire course of the Crosby era, but if your take away after Game 2 of the final is that anything is being tilted in Pittsburgh’s favor I don’t know what to tell you.

It’s so easy and good. The other thing I’ve noticed w/ chicken is you can use it as a like a stage 1 step for things like nachos, tacos, and stir fry. You get it just about 140, and then add it at the last moment to the oven or pan just to get a little bit of a sear / crust on the chicken without drying it out. It…

The biggest difference I’ve noticed is the lean poultry and fish - especially if you’re cooking a dish that doesn’t need a sear on it becomes so easy to do w/ sous-vide and the tenderness / flavor is like nothing I had ever had before with those cuts.

It’s weird how quick everyone is to say, “...except PFT” without acknowledging Big Cat. I think on some level it’s part of the style-guide handed down from editorial staff to editorial staff, and now no one wants to admit that maybe they painted Barstool with too broad of a brush.

I’m fascinated by Barstool as a company and culture. It has this weird relationship with it’s ‘stoolies’ that functions like a fan / team dynamic. It’s unreal - imagine 5 years ago thousands of deadspin readers circle-jerking eachother on twitter and reddit because Nick Denton bought a house on Nantucket? And the…