Just to mention, some restaurant supply places require either a membership or proof that you are associated with a restaurant of some kind. But some are open to the public (I know you know this, Claire, but others may not).

I am addicted to putting some fucking weight on the bar. Weight on the bar is the reason Iwas able to crush that melon with my mighty thighs, and I wouldn’t have done it if Beth hadn’t told me to put some fucking weight on the bar.

ignoring this

never heard of a hiker who “doesn’t feel like bringing a knife”

• Start it in a cold pan

A huge reality of many single use products is ALSO that they were designed to solve for solutions most people don’t have, because they often originated as accessibility tools.

Um, I worked for a grill company mentioned here. I worked directly with Home depot and Lowes stores. Trust me, they don’t hire for competence. Not anymore. They used to. The fog the mirror thing is right on. Go shop at Ace Hardware or True Value. Mostly locally owned and more helpful employees.

I really want to do thick pork chops and a pork tenderloin.

Apologies if this is too obvious! If you are using crumpled newspaper as your “something flammable,” you don’t want to light it before setting the chimney on it (them, I guess). You can stuff them loosely under the chimney grate, fill the chimney with charcoal or other preferred fuel, and light the paper through the…

This is my story. I did not Get It and now I do! I see why people get obsessed! 

That’s been standard practice at HD for ages. They funnel the least competent to the paint department.

Note added! Lol I told the guy at home depot that I was putting these IN MY GRILL and he was like “go to gardening” I will NOT be trusting those men again!

I feel like this works though. I have never over-garlic’d anything and I’m not convinced it can be done.

I suppose my usual solution, use six times as much garlic as I actually need and finish off the entire head as soon as I buy it, isn’t quite as cost-effective or convenient as this.

As an adult on the back end of my 30s with not more than two friends visiting for Inside Meals at a time, I recommend sous vide. It may have left the culinary zeitgeist in the last few years, but you can crank this meal out while you sit your ass on the couch for two days. That’s it, that’s the whole meal.

Please look…

There, that’s better....

Better yet, get a remote one like I have and you can take the receiver wherever you like. 

Flip your chimney upside down for smaller amounts of coal.

I do this with a lot of fish and I would say ‘noticeable,’ yes, but very very subtle. It’s not as though it makes the fish actually taste like a sweet dish.