I saw they’ve (re-?)introduced them in a handful of other markets, but sadly not in the US. This is gonna sound weird, but I would love for them to have a ketchup seasoning packet, like the seasoning they use on the Lays ketchup chips in Canada.

There’s not a ton of fast food items that I can even remember being discontinued, so their impact on me was clearly not important enough to wish they would come back. That said, there is one that I remember. At McDonalds in the late 80s/early 90s (in Canada, at least), they had shaker fries. They give you your fries…

Air fryers are definitely more powerful, but when you’re talking about the advantages a convection toaster oven, it’s basically that you don’t have to preheat. Other than that, I find the toaster oven to be far more useful. The basket is nice for when you want to be lazy and just dump things in and go, I’ll grant them…

There are definitely some out there that are bigger and square, but they’re really just toaster ovens being labelled air fryers. Like, they even have bake, toast, broil etc. functions.

Nuke it until warm, then throw it in the toaster oven on convection until you get crispy skin. I find this actually works really well with most things to get a good cross between speed and proximity to original status.

I just missed out on McNuggets. I slipped between McNuggets and Sour Patch Kids and right into a big pile of sugar-free gelatinous bullshit.

Man, my year gets shafted. Book ended by delicious Chicken McNuggets and one of the best candies of all time, Sour Patch Kids, 1984 gets... sugar-free Jell-O. I can’t decide which of my immediate family has the worst one, my parents with green bean casserole, my bullshit Jell-O, my brother’s Diet Coke, or my sister’s…

He demonstrates the traditional method first in the video, then his method second.

It’s ironic, when you consider the go to insult for someone who can’t cook used to be (or still is, I don’t know) that they can’t boil an egg.

I guess I just don’t boil eggs enough to worry about it, but I have rarely had a problem with peeling, or eggs cracking (and I’m not worried about the aesthetic of the dent from the air cell). Also, I don’t know if there’s a thumb tack (or anything similar) in my home, besides my sewing kit. I totally get why this…

Make hollandaise while you’ve got time, then pour it into an insulated thermos. Should hold at temp for a few hours! Either that, or a hot (well, warm, really) water bath if you’ve got a device that will manage temperature.

I mean, how long does it take to heat some butter? That’s arguably the longest part of this. That already tells me your 10-15 minutes would be as accurate as calling it one-minute hollandaise, but your title purports to cover all steps of the recipe. But even beyond that, it’s a standard that is typically applied to…

Because people have different skill levels and different equipment. If I nuke the butter for 45 seconds and it’s done and you nuke it for 45 seconds and it’s not, how do you account for that when writing a recipe? What if I nuke it and you do it on the stovetop, and you keep it super low because you’re worried about…

It’s funny how so often it’s the seemingly simplest things that keep a technique from working, but it takes way too long to pinpoint it.

Alternatively, if you have an immersion blender, you can save a whole lot of elbow grease. Mix your eggs, lemon juice and salt in a cup that just fits around the head of your blender. Melt your butter, on the stove, in the microwave, however you see fit, and with the blender running, slowly drizzle in the hot butter.…

I haven’t seen one for a while, but one of my favorite instagram follows (the adorably goofy, and incredibly talented balloon artist mollyballoons) used to regularly post IG stories saying to normalize eating kiwis like apples, then taking a big bite out of one. So I knew it was a thing, but have never actually done…

I hate you for making me laugh at this.

The only reason I’d switch from the traditional way, which is about a million times safer and more consistent than whatever this is, is if I wanted an ultra fine dice—onions that will basically melt. In which case I still definitely don’t do this, I follow the Marco Pierre White method

I just peel into the sink, then using a plastic bag as a glove (like I would when picking up dog poop), grab it all up and invert the bag around the waste.

In stews, soups, and braises, throw fish herbs in whole. Especially thyme. Then take them out before serving. No need to chop.