emannths
emannths
emannths

It's a common misconception. Keeping beer cold is best, but there's no damage done by cycling it. Light is the real enemy of beer—it's what causes skunking. Beer in green or clear bottles are especially susceptible because those bottles do not block any of the skunking wavelengths.

The problem with USDA handling publications is usually that their recommendations take into account both food safety and food quality (usually with a little consideration for convenience too), and they don't tell you how each influenced their recommendation. The recommendation to refrigerate or freeze butter, for

Temperature cycling beer doesn't damage it.

Part of figuring this out is to figure out *why* we refrigerate thing—there are actually two reasons! One is to slow the growth of spoilage organism such as mold and bacteria. The other is to slow the rate of chemical reactions that cause ripening and rancidity. Butter, as well as many foods high in unsaturated

Or you could get a Gorillapod and a Konova dolly for about half the price.

This may be the most on-top review of the subject: [ajpregu.physiology.org] which sites [www.sciencedirect.com] ("during free access to water humans become thirsty and drink before body fluid deficits develop") among others to conclude that "the published data available to date strongly suggest that, with the

I think there's very little evidence to support that thirst is an insufficient indicator of dehydration in normal individuals. There's nothing in the paper you cited, and outside of studies on the elderly and athletes, I can't find anything that indicates that you'll get dehydrated to any medically relevant extent by

"drink some water *before* you got thirsty, it could benefit your health positively"

FWIW, the 8 glasses of water per day thing is not a recommendation that comes from doctors. There are no studies that show a benefit to consuming more water than thirst prompts you to. Just google "8 glasses of water" and you'll find a host of articles that discuss the origin of this "recommendation" and the lack of

And yet, the post above says "not all iPhone 4S are the same" and does a poor job differentiating between what the networks can do and what the phone can do.

Buchanan, in the liveblog: "(We should also note that the 4S is a true world phone, it has GSM and CDMA antennas.)"

Just fyi, prosciutto is unsmoked.

I know blogs aren't known for their timeliness (?!?!), but this is OLD news. Heck, a voluntary recall started two weeks ago. There's nothing to worry about—all of the contaminated melons should be out of the pipeline by now.

Yep. Or, well, any pot in the oven. You can get a lot of 250F oven hours for the price of this little guy.

Brown sugar = white sugar + molasses, with the amount of molasses determining whether it's "light" or "dark" brown sugar. Some recipes call for dark and some for light, but you only need to buy dark brown sugar and mix it with white sugar to make light brown sugar. Or just buy molasses.

Replace salt with lemon? WTF? A FAR better substitution would be to use baking soda + acid (lemon juice, vinegar, cream of tartar) to add sodium without changing the pH of your dish. Or use something like bouillon cubes, salted butter, or anchovies if you're making something savory (soup, sauce, risotto, etc—though

Looks like the Taylor is OOS at amazon at the moment. It looks like it's available elsewhere for about the same price: [www.google.com]

Good quality thermometers can be inexpensive ($40, cheaper than anything other than low-end cookware and cutlery), small (most fit in a pocket), infinitely useful (unless you're a vegetarian that eschews coffee and tea), and indefinitely lasting. I never thought I'd get as much use out of mine as I have. It seems to

The easy answer is the Thermoworks Thermapen ($90)—it's faster than most thermocouple probe thermometers and it's conveniently constructed. If you like to tinker, or are looking a cheaper route, getting a thermocouple thermometer with a removable probe will give you a little more flexibility in terms of