Farms are absolutely a great use case for this, not just pig farms but also dairy farms. There is a huge dairy farm about an hour south of Chicago that has had one for years.

I will never forgive Tosi for the naked cake trend that meant layer cakes with a terrible buttercream to cake ratio

As someone who had to closely watch salt for a parent, I’ll just throw this in here. Most salted butters run about 100 mg per tablespoon. So if you had a recipe calling for 2 sticks of butter (the most I’ve personally ever used in a recipe) that would be 1.6 g salt added. That comes to (for a standard salt) about .28…

Red clam chowder isn’t actually from Manhattan—it’s from Rhode Island! 

I am definitely going to try this once the 12 raspberries on my raspberry bush are done growing!

In all of MA it’s a Raspberry Lime Rickey.  They are a summer staple in the North Shore as well.  

It’s only “carbon neutral” because they’re sticking the furniture maker with the carbon cost. If those trees weren’t replanted and the transportation costs weren’t accounted for then its fake math.

Mayonnaise also seems to be the most overapplied condiment

Good tips! Additionally, this recipe above can be made without butterscotch; you can omit it from the peanut butter mixture and just double the chocolate chips for the topping (though I’d go with milk chocolate chips instead of semi-sweet, in that case). Or, to borrow your idea, you could do half-and-half of chocolate…

One advantage to deli containers is that all sizes use the same lids. You don’t have to hunt around for a lid that actually fits.

The marketing tie-in with the NBA is easy money.

You know what you did!

“has a pretty famous cast”

Thanks, Fredipus.

I stand corrected. For VAT purposes Jaffa Cakes are cakes.

“The chicken has gone thru a pickle brine, which is fine, I guess, but it lacks any kind of crunch at all.”

That would be a cheese Chicago stuffed pizza. Bottom crust, cheese (+ toppings), top crust, sauce.

I’ve heard of that, but as I’m not that experienced cooking steaks, I wanted something a little more idiot-proof, plus it meant only having to clean one cooking vessel.

Pat them dry! The marinade has done its job and flavored the meat, and even once you’ve patted it dry, there will still be sugars and other flavorful compounds glued to the proteins on the meat’s surface. You want to get as much of the marinade off as you can, because the water it contains will make the meat steam,…