It takes quite a while for butter to go rancid. A month, at least. I don’t often have a stick of butter last that long.

I imagine it would be somewhat effective with just picking it up and using it, but I tend to try to “warm it up” (like you would try to warm up a partners or a kids hands when they’re cold, just rub it all over for a few seconds) when I first pick it up.   It’s really effective.  Not magical, but it works.  Butter out…

Here’s the knife I bought:

This is awesome.

I like using the Darksite Finder map to look for places that are light polluted the least.  The map is quite useful: 

So, I think the alcohol in Claire’s recipe is about half what is needed to ensure salmonella is not a danger.

I’ve made both of his recipes, and I like Alton’s aged eggnog recipe much more than that one:

If you ensure a 20% alcohol content, that will kill any nasty bugs (including salmonella) within 24 hours.

I love Laird’s Applejack and really appreciate seeing new recipes for it.

Oh, and I’ve been using Easy Voice Recorder when I need to record audio. Works fine, but I’d like some of the features mentioned.

Didn’t work on my Galaxy S10+ running Android 9.

Yeah, I’m a huge Alton fan, but I’ve also taught many people how to do something different that requires fine motor skills where grip is important. I’ve found, over and over, that personal comfort is more important than some “approved” technique that is arguably better. It might not be better if you have to think…

I hear this all the time, but I’ve never heard a good explanation for why.

Nope.  I mostly use plastic cutting boards now (the thin ones that you can easily use as a funnel to control what you just cut as it goes somewhere else).  I cut through them after about a month of use, but they’re cheap and so incredibly useful.  AND they don’t harbor the taste/smell of other foods after they’ve gone…

Yes.  And it’s a great way to eat eggs.  I like it because the yolk and whites stay a bit separated like with a fried egg, but there are no hard edges and it’s soft and creamy/fluffy like scrambled eggs.  I LOVE the fact that you can taste the whites and the yolks seperately in some bites and they’re mixed in other…

Tell me more about the mayo. You use the garlic, or the oil? Or both?

I think I like you!

I vote for the test!

There’s no such thing as too much garlic.  Definitely not roasted garlic.  That’s about as mellow and flavorful as you can get!

Disagree. I don’t even roast in the oven any more. I buy pre-peeled garlic, dump it into a little corningware mini-casserole dish/giant ramekin, cover with olive oil, and then microwave on low for a few minutes. You don’t get the toasty bits, just the soft, melty garlic goodness, but the convenience more than makes up…