Sweetened condensed milk is a surefire shortcut for making no-churn ice cream and, when paired with frozen fruit, it…
Rodney McKay
hatsune
You know we love our sous vide cooking here at Skillet, so it may not be that surprising to learn that we’re…
Is this one of those psychological tests, one intended to test how people deal with frustration when given impossible tasks?
“Please cut it into 8 pieces; I don’t think we can eat 12.”
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Have some extra pool noodles around? This video is chock-full of great pool noodle tricks, including a way to…
Exactly, and clearly made you jealous enough to comment ;)
I have a ceiling fan along with the standing fan on, maybe they cancel each other out =).
This is a great idea. I can’t think of a more effective way of making my house feel like its run by the TSA.
Some folks might tell you to split your avocado in half, then scoop the meat out of the skin before you slice it. If…
The Chase Amazon Visa card is one of your favorites for earning rewards. With 3% cash back on your Amazon purchases,…
Jicama salad mixes keep surprisingly well, and you get to be better than everyone because you’re eating a bougie HEE KUH MA salad. I’M SO FANCY YOU GUYS. Toss it with basically any vinaigrette and reign over those iceberg eating plebs. But seriously, jicama is like.. $2, and has more uses than snow does for an Eskimo.
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Fold the door!
“sweet sin” is my lifestyle brand.
It must’ve been wired by someone on Thomas Edison’s team rather than someone from George Westinghouse’s.
“Most store-bought cooking sprays contain soy lecithin, an emulsifier that can come from both plants and animals. You can find it at your local health food store, but if most of your cookware is nonstick, it’s probably best to skip it since lecithin can cause a sticky buildup on pans.”
Hey..... you’re supposed to use graphite rather than WD-40 on locks since it doesn’t get gummy. Surely it follows that you should use graphite instead of PAM on your cookware. As an added bonus, make it from activated charcoal and it will detox your food as you cook. I’m gonna be rich!
Peel the shell off shrimp?! What a waste of good roughage! I’m squeamish enough to pull the head off (unless it’s deep fried. Yum!), but I always eat the shell if it’s still there. It can be quite tasty, and as a bonus you won’t notice the vein.
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