Nope. Soggy bread is one of the worst food textures in the world.

Counterpoint:
Cold leftover Pizza makes the best breakfast.

Gross...smell is a big component of taste. I do not want to smell the gloves while I eat. 

Air popper for life.

Well, I like agua de Jamaica so I guess I can get on board with some extra flavors. Probably won’t do the cloves part.

Or a small clover-like woodland plant. (Which, coincidentally, is also pleasantly sour thanks to containing oxalic acid.)

We have quite a few gardens, most of them for stuff to eat.

I found myself with my first gardenable space a little over three years go and it’s all been an experiement. The first year I had shitty peas, but great tomatoes, beans and some squash. Year two amazing peas, okay strawberries and pretty much everything else was crap. This year I built a new bed, my pea vines are 8'…

This has been common knowledge in zoos and by those whose raise flamingos for quite some time. Good keepers ensure their birds all get plenty of food and intervene if one or more birds are not getting enough.

Not so much related to washing off plague germs and such, but I do dunk berries in some water with a bit of vinegar in it. It doesn’t alter the flavor at all and it does a decent job to help mitigate mold growth so that those strawberries don’t end up all nasty because you put off eating them for an extra day. Oh, and…

Peanut butter is one of the few foods I snob out on; the closer a PB jar’s ingredient list comes to saying “Ingredient: Peanuts” (and possibly also “Allergen Warning: Contains Peanuts” because the world is a silly place) and nothing at all else, the better.

Meanwhile, I have no such elitism about jelly and will happily…

Lol people need instructions on how to make a grocery list / grocery shop?

Give us the blade runner carts that come to your apartment window already

Also, they have been sneaking in price increases for years by keeping the price the same, but reducing the quantity bought. With few exceptions (Pilon), when was the last time you saw a retail 1lb. package of coffee?

There’s also something the restaurants could do - update their websites.

I’ve got multiple cast iron pans and long ago I decided that a little extra fat in my diet was an easy price to pay to not have to take the time to season. I cook everything with a little olive oil or butter or other fat and then just clean the pan like any other, with soap and hot water. I then dry it and put it back…

I love All Recipes. It is my go-to place to find a recipe to go with whatever new ingredient I picked up.

When it comes to Kosher vs. Table, and you are following a recipe...well Chef John explains it very well:

I made my first brined turkey and Thanksgiving dinner last year and it took forever. So much work. But to see the whole family dig in and enjoy it felt fantastic, and I am definitely doing it again this November.

I'm the opposite. I'm no gourmet chef, but I love cooking things that take a whole day. I roast a turkey every 2-3 months, and I am only cooking for myself.