You can improve on their technique. For the meatballs, you’ll want to add the pork, aromatics, and spices (add some brown sugar, allspice, and nutmeg for a more authentic swedish meatball) then beat until pale. In another bowl, combine the milk and the breadcrumbs and let sit until the breadcrumbs are totally…

If I don’t pick the spoon does that mean that I can never use spoons?  Like am I going to have to eat the soup I make with my skillet and knife with a fork?

Not a weird purchase per se, but 4 weeks ago at Target I bought a half-ham thinking “well it will keep until Easter if nothing else.” I prepared it yesterday, and when you buy a spiral ham it always comes with a “glaze packet” which I will traditionally throw in the garbage as I make my own glaze.

I plan on sous viding the ham, but I’ll skip the oven and just set the glaze with a fan nozzle on a heat gun.  I think I’m going to do mustard and bread crumbs since I’ve never been fond of incredibly sweet ham coating.

I support games having more options, just in general. Ideally every part of a game should be toggleable. If I break something in the game by doing so, that’s great- I learned something about the game.

I mean, one of them means I pause for a couple of minutes and move some batteries around then I can go back to normal.  The other requires me to use a controller with a cord hanging out of it.  Specific kinds of cable and connectors are less universal than “AA batteries, which you will find other uses for.”

I bought Eneloops for the Xbox 360 in 2009. I bought replacement Eneloops this year when they were on sale. It’s just much more convenient to go swap the batteries on the charging cradle for the ones in the controller than it is to plug the controller into a charging cable.

Wait, why is Rise of the Skywalker nominated?

I just can’t get behind any baked goods with those neon green and red mystery fruits that you never encounter outside of baked goods.

They’re also known as serviceberries or juneberries. But I prefer “saskatoon berries” since the first nations word for “those berries that grow there” was how they got the name for the Canadian city.

It’s still far from growing season where I am, but I’m pretty excited about the Saskatoon Berries and Prickly Pears I have growing in my Pan-North-American garden

Watching the video I’m shocked that they leave the lower bun dry.  That’s where the mayonnaise goes, because it forms a water-resistant membrane to keep the bun from getting soggy when from all the juices that find their way there via gravity.

I don’t understand why the quail has all its feathers and guts and blood.

Of course it is...

Anything I can do to make rolled oats work?  I’ve got everything in the recipe at home except the quick oats, but I do have 10ish pounds of rolled oats.  Going to the store is like the most stressful thing in my life now and I’d like to avoid it as much as possible.

Marie Sharp’s original “hot habanero” is as good a workhorse hot sauce as I’ve found, but for certain things I absolutely adore her grapefruit habanero sauce.

I have a recipe for garlic bread that I like, but I’m always unsure of when to serve it.  Being not the least bit Italian “garlic bread and pasta” always seemed like piling starch on starch, and sort of unnecessary, so I’m in search of other pairings.

Only instant coffee I have is the Medaglia d’Oro espresso powder that I have to adding to chocolate desserts. Would that work?

If people are paying a thousand dollars for a high quality wedding cake, it seems reasonable to pay $50 for a high quality cake from the same ingredients and the same people that feeds a much smaller group.  As in most things, you’re paying for the expertise of the person who makes it.  Sure a $10 hamburger is not…

I corned my own beef and couked it sous vide (180 degrees for 10 hours gives a traditional texture, but tender).  I saved all the bag runoff (I boiled some carrots in a bit of it).  But what do I do with about a quart of spicy, salty, beef liquid?