the funny thing is that we all excrete the stuff, but it’s the ability to smell it is what isn’t universal.

keeps marinade/seasoning in better contact with the food, and freezer bags are thicker and less likely to leak. 

I actually have almost all of this stuff on hand, save for ginger.  I know what I’m making 

This summer we’re moving to Chicago, and though I know it currently holds the crown of Best Food City in America,

we’re actually saying the same thing. 

probably not at all. unless maybe vegetable “stock” is meant to be diluted where broth is used straight.  

IIRC they set a cookie (or look at your IP) and allow a few free article reads before walling off. 

I think they’re viewing it from the amount of added sugars, which is now a separate line item on the mandatory nutrition label.

my cereal eating days are decades in the past. 

can confirm it does wonders when making hummus. Unlike Claire’s article, though, I didn’t even need to skin them. baking soda + about 15 minutes of over-cooking did the trick.  blended up nice and smooth.

pretty sure giant vats of mayonnaise was one of the divine punishments in Tartarus. 

This definitely does look good, but I’d most likely want to use vegetable stock.  As a certain well known chef used to say “I don’t know where you get your water, but mine don’t come seasoned!”

used to have Rice Krispies a lot when I was a kid.  but we’d sprinkle a spoonful of sugar over it to make it palatable, so there goes that. 

the Post is paywalled, so they probably don’t want to directly repost it here. It’s at the link so if you’re not “out of free articles” you can get it.

Could you point me to a recipe for that chickpea dish in the article image?

Shoes indoors is an American thing that is absolutely baffling to most Canadians.

Thank you for saying this. I didn’t think it was worth wasting my breath. I hope they never travel to Asia. We don’t need any more “ugly American” behavior.

men of all ages screaming at 18-year-old student-athletes on TV who can’t hear them