Since I figured out how to pasteurize eggs with the Anova, I’ve gotten back to drinking perhaps the most iconic of shaken cocktails: the silver gin fizz. Back in the heydey of that drink, popular establishments in New Orleans would have whole teams of people just to shake the drink- since you want to denature the egg…

I eat grapefruits by peeling them like an orange and eating the segments. Doing this is a lot more labor intensive than doing the same with an orange, since you have to spend about 5 minute scraping the pith off and you can only really do this with peak of the season grapefruits, but I contend it is the best way to…

Best substitute for the guanciale? It’s really hard to find around here. I’m guessing “good bacon” but there might be a better substitute.

It’s basically (perhaps exactly) the same mint syrup they use in the mint oreo blizzard at DQ, which is available all year round and thus might be a better choice unless “drinkable” is incredibly important.

It’s four degrees outside, and by the time I want cold soup, garlic week will be a distant memory. How much would “eating it warm” ruin it?

Is Utah’s favorite Valentine’s candy chocolate chips? Since I’d be inclined to interpret the picture as Hershey’s Kisses (which due to “limited time” flavors are probably better for every *other* holiday IMO), but Arkansas’s image clearly shows the wrapped Kiss.

I feel like the problem most people have with pineapple on pizza is that it’s not presented properly in the most common presentation. Like in addition to the actual pineapple being usually pretty wet and mushy in mass market pies, the ham is usually not salty enough (pepperoni is a better choice if you can’t manage…

I mean, there are times in my life when I can go through like 30 eggs in a single day, and I personally wish the bags of grapefruit they sell were bigger (I used to get 36 lb bags from Hy-Vee when I lived in Iowa, went through about 4-6 of those in a year). So it feels like mostly a case of “shopper, know thyself”

What this highlights to me is that in this industry nobody is really on the side of “the people who actually make the games.” Like, the people who play the games screaming abuse at devs wasn’t really news at any point in the last decade (as unfortunate as this is). But when the company makes a record amount of money,…

At first I had thought this was delay of game since there’s a 35 second playclock before the 2-point conversion and someone would have to go get the ball out of the stands.

I find this to be extremely relatable content. I’m a little more extreme than you, since I will not play games with other humans who are not in the same room as I am; I just find it uncomfortable. I have tried, unsuccessfully, to find a good time in a bunch of multiplayer games, but current market trends are…

Have to imagine that this is just because they are doing them in order. I don’t know if anybody would have preferred a remaster of 3 to Black Flag or Rogue, so I am guessing those are coming later.

It feels, though, that if we’re giving someone’s recipe a fair shot we should make all of the adjustments or interpretation of ambiguities in good faith. Like “sausage” is a huge category, covering everything from bratwurst to merguez to lap cheong to andouille.

Why spicy italian sausage instead of chorizo?

I mean, queso fundido isn’t the most aesthetically appealing thing even when it’s made right (I do chorizo and rajas with queso chihuahua and asader0). One just has to what things are worth taking pictures of and what things aren’t. Sometimes a brown mess is the most delicious thing in the world, but it’s the sort of…

On face it’s super weird that a beverage giant based in St. Louis Missouri, which once renamed its beers “America” as a marketing stunt, is lecturing the competition for using corn instead of rice.

So I have an unopened bottle of Karo dark corn syrup with a sell by date of September 1987. I don’t know where it came from, and I should probably get rid of it, but it is a curiosity...

As an infrequent beer drinker, is it weird if the one thing I do have loyalty to *is* a craft beer? I will always order Toppling Goliath’s “Pseudo Sue” if it’s available and I’m in a beer mood, but it’s not like I keep it around.

I live in Minnesota and have for most of my life and not only do I not have any coconut oil in my home (extra virgin or not), I have also never purchased any or knowingly put it on food (though I’m sure it’s in some stuff I bought.)

I mean, if you want “clean looking” chicken for salads and things, just learn to poach it.