I feel like this burrito hack is for small handed people that can’t one hand burrito hold. Also, if you’re that small, why are you eating a burrito this large?

This is how we eat burritos in Mexico.

Making pasta has spoiled me for the dried stuff. If you don’t want to spend the dosh on a pasta maker, a pizza cutter does a very good job of slicing up pasta dough quickly.

Thanks, Claire - this looks like what happens when I try to make ravioli (or any other pasta), so now I can say it was intentional. “ Of course those are supposed to look torn - that’s how Claire did it.  I thought everybody kenw that.”

I use this recipe pretty frequently. I also add some chopped ginger in addition to the ginger coins, and I cook it for about 8 hours. (With my slow cooker, 10 hours left the chicken super dry and overcooked, even using thighs.) 

This is congee. This is something that has been done by Asian cultures for quite some time. Please do not act like this is some brand new invention that white people invented.

I just did this, but not because I wanted to.

I save fish heads and tails after filetting to make fish head congee. Cilantro, ginger, and sesame oil for an Asian classic (and hangover helper) or garlic, tarragon, lemon, and way more garlic for a fancy French flavor. It cures what ails ya

Kao tom, congee, juk, akki ganji, chao ga, seems like every major asian cuisine has their own version of a simple rice porridge/soup (shock and surprise). Gotta love a blank canvas to add a couple of regional ingredients and end up with something so satisfying. My rice cooker has a porridge setting that makes it easy…

My go-to is combo of yellow Mexican rice, pinto beans, & store-bought pre-pkged sausage plus some good corn tortillas, buttered.

This. 2$ French fries? Awesome. 100$ a plate sushis? Also awesome.

Rico you’re writing a comment on a blog post

While these all sound good, my favorite fruit salad doesn’t use dairy at all. 1/4 cup honey, 2 tbs wine, 2 tbs liquer. Bring to a boil and pour it over the fruit at least 30 mins before serving. I most recently used moscato and gran marnier but have also used red wine, brandy, and Tennessee honey and all variations…

For those that don’t have heavy cream on hand, but have half and half, it also works pretty well for this. 

Next, do Jon Hamm.

Barrys Tea FTW!

I have to admit I am not the best cook. I have lit spatulas on fire.

I loved this, and was relieved it wasn’t like a ‘food hangups’ type of piece. “Oh, I love this food but it’s bad and I’m bad for eating it!” What an enjoyable piece to read. THANK YOU THANK YOU.

please do this series forever it is my favorite thing 

Uh... a cheap one. I’m not at home and can’t recall which brand it was, but a cursory search on Google and Amazon shows a lot of models by Black and Decker and Presto that look like mine.  It was definitely on the lower end of the price range.