No that this ends only the judicial complaint process - a specific inquiry process into the behavior of an individual federal judge. She can still be in scope for any ongoing or as yet to be initiated criminal investigation of the scheme as a whole by the feds or NY state.

No that this ends only the judicial complaint process - a specific inquiry process into the behavior of an individual federal judge. She can still be in scope for any ongoing or as yet to be initiated criminal investigation of the scheme as a whole by the feds or NY state.

Aunt Becky should just stop, look at the camera, and say “Did I do that?” in a whiny voice. All problems will be solved and life can go on.

A primer on different food cultures similar to the one that was run for Chinese food including standard dishes, variations, and lesser known things to try. Korean, middle eastern, Greek, Thai, Japanese, Vietnamese, Indian, etc. are all in play. If you do one culture every other week, you’re probably easily looking at 6…

I abide by the McD’s standard. Raw onion, dill pickles, mustard, ketchup. Lettuce is a do no harm option. Tomatoes are a hard pass because they lead to structural issues.

hehehe. In the thumbnail sized version of the picture he looks like Fred Savage.

I don’t use my cast iron pans too much but love it for shallow frying and baking skillet cakes like cornbread. Outside of those uses though, I generally reach for non-stick or clad. 

I clean mine with soap all the time because I’m too lazy to do it any other way. That said, I thought the Serious Eats statement about soap being OK wasn’t based on the resilience of cast iron but was instead based on the fact that modern soaps are super gentle relative to what was around when the whole ‘no soap in…

Butt pinches whenever. My buns are like steel I tell you. Like steel.

On a related note, this is why veal is my favorite protein.

Do people really not write thank you letters? I don’t think I’ve ever had a case as a hiring manager where one of my preferred candidates did not write one. It’s so drilled into us in business school that I guess we just take it for granted.

No way, dude. Pierogies are delicious but they’re a total PITA to make from scratch. The dough alone is a deal breaker for me but the multiple step cooking process and clean up doesn’t help either.

I’m actually more intrigued by the notion of unrolled cordon bleu. The flattening and rolling is always one of the biggest PITAs and are the main reason I don’t make the dish more.

This is the kind of salad that people suffer through because they think it’s lite and healthy but they don’t realize that it packs as many calories as a burger or a turkey club with a bag of chips.

The beef national council.

I don’t argue that it’s a salad. It’s just a shitty unimaginative salad. It’s the kind of thing that one throws together because it’s what’s left in the fridge, not because you wish to eat this specific combination of ingredients.

You can also finish the jam in a food processor to get a finer grain on the final product. It’s still delicious either way, really just depends on your preference.

This is wrong. It totally corrupts the crusty seasoned outside and chewy interior ratio. It might be marginally acceptable for plain, egg, rye, or other flavors that do not have seasoning on the exterior but will not work for everything, salt, garlic, or similar types.

Of all the complaints that could be lobbed at the Green New Deal, elitist doesn’t seem to be the most compelling...

You can do a french variation of this...a classic vinegar preparation. Sear the meat, caramelize the onions, deglaze with white wine vinegar or champagne vinegar and some herbs (tarragon works well), braise the meat in the onions until cooked, season to taste and finish the sauce with creme fraiche or sour cream…