I didn’t nominate this because it really isn’t a cookbook per se, but anyone who really wants

This could be a use for those potatoes that have become green, couldn’t it?

Or use a cheaper oil with a higher smoke point so you don’t waste...you know...EVOO.

Exactly what I was thinking.

“You won’t believe who Jalopnik readers voted in as the 10 coolest celebrity car collectors!”

These lists are getting more and more buzzfeed-y.

I don’t know who does this, but thanks. That made my few minutes of the day.

I’ve seen a few people using this technique, but started experimenting with it a while back. If you are going for a particular flavor, use a liquid that matches your goal. I’ve tried everything from the excess water in a jar of salsa, beef stock, french onion soup, beer (not great), Pepsi (right before you finish, it…

teehee...this one looks like it’s yelling at the other one.

I truthfully thought it was a redesigned VW Amarok upon first glance

I always do too. That’s why it’s so funny to me.

VOTE: qBittorrent

Another method is to turn the oven off and leave the door open partially (there’s a notch in the hinge for broiling) until everything has cooled down to room temp. The reason it cracks is from rapid temp change.

Just use a springform pan, and wrap it with foil to keep the water out. You have to use the wide stuff (heavy duty at the grocery story, or foodservice stuff from a place like Costco) so there’s no seams on the bottom, but it works great.

Um... Lift Heavy, Always.

Calm yourself.