Just because that’s happened to you before doesn’t mean it happens when other people attempt to do the same thing. I’m guessing you used too high of a heat or not enough butter/oil. Onions really benefit from low and slow.

Damn, that’s a good way to ruin a perfectly good onion.

I don’t know why I giggled when I read femtoseconds, but I did anyway. My biggest issue regarding recipes is when I’m reading the rewiews and I come across ones that read “well, I loved this recipe, but I did this differently...” and they proceed to list off all of things they changed about the recipe until the…

Thanks, I’ll have to look for pork belly at the store, but your recipe sounds like something that isn’t much more labor-intensive than what I’ve done. Although I normally use a couple of dried chipotle peppers in the sauce, adobo is just so nice and complex on it’s own that it doesn’t need a whole bunch of tinkering…

This is similar to a recipe I make except I use pork shoulder or the picnic cut instead. I buy about a two pound hunk of pork, cut it in half, and braise it in a pot with onion, garlic and bay leaf. I use a sauce made of chicken stock, 2 oz. of assorted dried chiles, roasted tomatoes, garlic, and spices. When the…

The OP’s comment smells like a tomato vine to me...

In the interest of not appropriating European football culture, we should also start using terms like uniform/jersey instead of kit, zero/zilch/nada/nothing/squadoosh instead of nil, and we should also start referencing boots as cleats instead (because that’s what they are!).

This is truly unforgivable. She has the natural ability to grow straight hair and she chooses those curls instead?

He cooks his steaks to the color of what he wishes his personal assets were in ... black.

If the asteroid doesn’t get me, at least I know there’s a small chance that I’ll die of laughter knowing there’s someone out there named Clemens Rumpf.

They also use an unleavened dough, which sounds about as awful as you’d imagine it to be. I achieved the same results once when I got drunk and accidentally used cold water in the dough. The yeast never activated and the dough baked into a cracker-like consistency. 

That’s what I took out of this. It’s pretty much the thing that prevents people with conservative tendencies from gaining much traction within the larger world of comedy. There’s a reason why we haven’t seen the Comedy Central roast of that unkempt, toothless guy who hangs out in front of the club and begs for change;…

I’ve only ever seen the word whinge used by pro-Trump trolls on articles dismissive of the current illegitimate regime so I figured it was the misspelling of whine.

I’d tell them to quit before they go blind but they already only see white so what’s the point?

I’d like for this guy to host a little bit of my foot up his ass.

The vinegar and salt basically just reinforce the antimicrobial properties of the mustard seed. While prepared mustard itself will never spoil, it can take on a funky taste as time goes by as I’ve had that happen to me before; mainly the mustard around the top rim of the container.

Mustard is also something that should never go bad. Mustard powder is in itself an antioxidant, and when combined with the bacteria-unfriendly combination of salt and vinegar, it becomes an inhospitable environment for any nasty little microorganism to survive in.

It was good, but I’ve seen the sketch before on This Hour Has 22 Minutes. Mark Critch played cabinet member John Baird, who had a flair for getting riled up himself.