10:25 AM

It’s the worst for Instant Pot recipes; “Cooking time: 5 minutes” actually means closer to 20 minutes after you add in time for the thing to come to pressure and release that pressure; 5 minutes is just the time you put on the Instant Pot’s timer. Particularly egregious since you can’t typically do anything else Read more

8:45 PM

That story at the beginning reminds me of how most restaurants not in The South consistently screw up sweet tea, by making unsweet iced tea and then adding sugar or not depending on what the customer orders. Any southerner, of course, knows that you need to sweeten it while it’s still hot. Sweetening it once it’s cold Read more

11:23 AM

I won’t judge a drink by its glass, but I’ll sure as heck judge the glass itself. I do not care for margarita glasses, martini glasses, or anything else that tends to be particularly shallow and top-heavy, and any drink that isn’t available in something more table-stable is a drink that I will not order. Read more

12:41 PM

I see this article has incited you into expressing some insight into the difference between incite and insight.

2:26 PM

At first I assumed this was going to be an article about cutting spaghetti in half before cooking it, and how some pasta purists think it’s a grievous offense to cut or break your spaghetti and how other non-purists don’t care because it cooks more easily cut in half. Read more

11:59 PM

That sounds amazing. I don’t recall seeing any in my local grocery stores (small town, crap selection), but I’ll definitely keep an eye out.

2:33 PM

I’m a little picky about mustard. In my refrigerator right now, I have four different mustards. None of them are that bog-standard American yellow mustard or anything else so textureless. My favorite is Beaver Deli Mustard, which is delicious and brown and seedy and has horseradish. I have also been known to mix and Read more

9:19 PM

I use a sea salt grinder for everything, and I can’t watch a cooking show without a minor existential crisis about if I’m doing salt wrong.

6:00 PM

You know what’d be amazing? An extension that could analyze recipes and fix inaccurate times. You know the ones: recipes that claim a prep time of 5 minutes and a cook time of 35, but the cook time fails to include things like pressurizing/releasing pressure on an instant pot, any sauteing that may need done between Read more

9:10 PM

So, at the advice I chose to infer from this article, regardless of anything you may or may not have actually said, I decided to try a shaken beer. This scenario did not pan out as expected (or “can out,” as the case may be), so now I’m afraid I have something of a mess on my hands.

7:34 PM

I hadn’t planned on doing nachos this year, just wings with homemade buffalo sauce. But Dorito nachos might just be worth it. Read more

6:31 PM

Articles are great, but sometimes so are videos.

1:02 PM

It’s a little less free, but there’s nothing like having your own custom coasters, which can be purchased from any of several custom product sites. Personally I think it’s absolutely worth the money to have a set of matching “Casa de Covarr” coasters on my coffee table.

12:31 PM

Mmm, breakfast for all meals. My favorite restaurant is a truck stop diner on the edge of town, where I regularly order omelets and country fried steak breakfasts. I bet either of those could make a killer casserole.

4:53 PM

Sausage gravy like this is how I got my wife to fall in love with me. I use a bit less flour and milk, for a higher sausage-to-gravy ratio, and I add a bit of pepper to it, but that’s all a matter of personal taste.

2:33 PM

When you’re talking about Crown Royal or Jack Daniels, ‘you’re wrong’ is all that I need to say. Read more

1:59 PM

Tell me what I should be drinking instead, and I’ll gladly give it a try (unless it’s Maker’s Mark). But it’s really, really hard to take seriously someone who doesn’t give me any feedback that goes beyond “you’re wrong”.