I like Stewart’s. not saying it’s the best and I don’t know how widely available it is but I figure it would make a top 13 since I usually see it at any store with 3 or more brands.

“Nicolas Cage’s favorite sandwich is roast lamb on white bread with a bit of mayonnaise and arugula."

I really wish this had been about a famously lecherous celebrity so I could say something witty like, “But you repeat yourself,” or, “But which is which!?!”

“Authenticity” is problematic because it assumes that a particular dish can somehow be preserved at some specific point in time, free from technological or social changes that impact ingredient choices or methods of preparation. Can we imagine Italian cuisine without tomatoes from the New World? Bahn mis without…

“Lucky we didn’t say anything about the dirty knife”

Oh yeah, I can totally see where this hurt Facebook financially and damaged their intellectual property. I bet people were buying political ads on enchiladas and sending DMs through TacoBook Maizenger. I bet the final straw was when people started calling the Facebook founder “Mark Zuckerburrito” and asking when he…

If I need to start a petition I’m going to need you guys to rally behind me. 

You can, but I don’t have enough time to write a whole gravy article in the comments today. I don’t know if you noticed that I wrote a very important piece about Nicolas Cage today, and learning more about this movie will consume about 95% of my time between today and it’s release.

Alton Brown covered this in an episode of Good Eats, I think in 2010. I didn’t get around to comment on Aimee’s apple pie story yesterday, but Brown puts applejack in his crust. It does work in flavor and texture. He is fond of using alcohol to reduce gluten formation in doughs when he is trying to balance tender and…

I’m Team Bowl, but what’s the take on having a communal bowl that you share? Because Mrs. Ghost and I do this all the time.

I’ll bring it up in the story meeting today! My husband will be very pleased with the recipe testing process. I rarely make Sunday gravy because it’s only the four of us, which disappoints Matt to no end. 

The breadsticks are overly salty, the salad is mediocre, the main courses are unoffensive and made to appeal to every pallette.

You might as well try to convince an MSG-phobe to eat Chinese food.  People are not rational about these things.

If the draft had continued for a few more rounds, you would have seen Clearly Canadian, Dr. Brown’s Cel-Ray, CapriSuns and Ovaltine. 

Pretty sure that is just a regular fish from Alita: Battle Angler.

I’m here for the 2,000 word missive on polysaccharides, but I’m also more into etymology than chemistry, so here goes:

Polysaccharide combines the Greek prefix poly-, meaning “many”, with the Latin root saccharum, meaning “sugar”. This is bullshit, according to many old-school linguists, who don’t like to combine…

If you can find a yeast that will digest a big fat ol’ polysaccharide like xanthum gum (a tall order itself), it’s still going to convert into carbon dioxide and alcohol, thereby removing the gluey properties.

(In case you were serious/curious.)

My kids only eat raw veggies, they’ll destroy a veggie tray but won’t eat the same thing cooked ever.

Every. Fucking. Day. 

Funny you should say that— when I wrote my first book I was told by the publisher that I wasn’t allowed to use weights, because it wasn’t the “accepted style” for cookbooks. It was like that all across food media until just recently, when it became a bit more normal for home cooks to have a scale in their kitchen.…