Plenty of time to read, but no opportunity to listen to stuff like this.  I’ll never understand why sites like this don’t provide transcripts if they want things to have a decent audience.

Nah, my oil mister would work great (and be immensely cheaper and more convenient) if that were the only advantage. It’s all about the lecithin!

Alton Brown said this about cooking sprays:

Which reasons, exactly? For an outdated article about when the FDA didn’t grant a status, but has since granted that status? 

That is absolutely the best juicer you can buy for under $100.

You can never have too much garlic, but you can definitely overcook it.

No it won’t. The Kayak app will only tell you what is scheduled, which is often very inaccurate. Kayak has no way to know when the first boarding pass is scanned.

American cheese isn’t a real cheese at all.  It is only a cheese food. 

<gasp!>  Is that “the shocker?”  NOT appropriate!

I’ve looked around on Amazon, at the local kitchen supply store, at Target and at WalMart, and there are quite a few non-stick sheets available, but they’re definitely not the majority.

I’ve never seen a great selection here, either.  I know I’ve had different brands, but I’ve never compared them to have a favorite.  Right now I have a bottle of Ypioca and it seems fine.

Baking sheets? No. They’re usually not non-stick.  They’re usually aluminum.

Less stirring for a reduction? That seems so counter-intuitive to me. Yes, the stirring releases heat, but doesn’t it also release steam, which is the purpose of the heat?  Maybe this is settled science that I’m just ignorant of?

Absolutely. Swordfish steaks are called that because they’re thickly sliced cuts of fish. Cauliflower steaks are called that for the same reason.

Always love new cocktails, but if you want to work your way through your bottle of cachaça a bit faster, just substitute it for rum in any cocktail and call it a “Brazilian ______”.  So, you’ll have Brazilian Daiquiris, and a Brazilian Dark ‘n Stormy, and Brazil Libres and, well, you get the picture.

I just have to chime in and say that some sandwiches require mayo. The film of emulsified oil serves to block other liquids from making your bread soggy. Salsa and mustard will NOT provide the same protection against disgusting wet bread.

I just have to chime in and say that some sandwiches require mayo. The film of emulsified oil serves to block other…

I’ll point out one problem that I see in a logo here: You probably want to avoid gradient colors in your logo. Gradients look great on computer/tablet/phone screens, and are easy to print on some things, but on others, it will either significantly increase the cost of printing an item, or it will just look like crap.

Uh, there’s an actual swastika in their logo.  Look at the negative space instead of the colors.  It’s actually quite horrible.

Ha! High traffic biz like restaurants and bars often (almost always) don’t keep them. It would cost more to store/organize them than it would to just give up on the occasional dispute. High cost/low traffic businesses are much more likely to actually save signed paper receipts.

And New England isn’t a city!