Note that I did say “ONE of the worst”. . .

The fact that there is no real balance on the WSJ editorial page is really not the problem, though. The issue is not so much bias as it is lack of competence. Much of what they publish does not even qualify as “good” conservatism. Vide HamNo’s quotes above; much of it is simply poorly reasoned invective.

Fair enough, but it is hard not to let the irritations of the editorial pages color one’s enthusiasm for the news pages. Whether that is fair or not.

Anything by Shinkai Makoto. Even his short films. You do give proper love to Satoshi Kon, but Shinkai has surpassed even Miyazaki for me, which is saying quite a bit.

“It was impossible to imagine then that DeGeneres would become such a beloved, mainstream figure.”

It is always fascinating to consider that the WSJ actually does some respectable journalism, but then they couple it to one of the worst editorial pages out there.

I have been to Harry Singhs, but not the Eat Street version. I will have to keep that in mind the next time that I try Marla’s and get my hand slapped — it would not be too far away.

Plus anchovies, soy sauce & Marmite. It does not take much of each, and only the soy sauce is really adding liquid.

I am curious why the filming was going on that weekend. Never saw any information on their Facebook page at the time, though I have not checked back since then.

Again, I would not do that with slow cooked meats like oxtails. If the meat falls right off the bone with no effort like Claire showed, I doubt that it could hold up to searing.

I believe that I shall!

No, he specifically said that it was “pointless to sear prior since you probably lose a lot of the crispness.” But crisp texture is only one reason for browning things. The compounds created by the Maillard reaction will dissolve during the cooking process and infuse the entire dish, but you only get that effect if…

Does she deliver?

“Consider the Oreo cookie. Mealy. Chocolate only in the same way that an H-bomb blast-effect is a suntan. Mendacious, meretricious, monstrously mouth-clotting... it is anti-cookie, the baked good personification of the
Anti-Christ.”

Well, it is not like they have not already been featured by Guy Fieri!

Oh, I know, I have eaten there before. I just got hosed last time. Medium is fine for me. I can handle it hotter than that, but the heat starts to obscure the flavors if you take it much past that.

Two words: Maillard reaction. You should always brown before slow cooking. Those chemical compounds created by the browning will enhance the flavor of the whole dish.

Indeed. I am more like forty miles away.

I’m a-thinkin’ that a little Caribbean spices instead would give the best oxtail stew ever. I have been craving it since I tried going to the best Caribbean joint in the Twin Cities (Marla’s) a couple of weekends ago and ended up having to leave because they were filming something there and told me it would be a two…

That was the one thing that I had in the back of my mind when many of my friends were weeping & wailing after Donald Trump was elected and his party gained majorities in both houses: namely, however much we complain about the “imperial presidency,” it really is not as simple as the President “making it so.” Despite…