Just so long as you label your stash of stock with what you put into it.

The fried torpedo-shapped ‘ball’ kibbeh is wonderful (Chicago area folks are most likely to have had it at one of the Pita Inn restaurants, although there are plenty more places), what you have is more like “kibbeh in the tray”. I have a cookbook “The Arab Table” by Mary Bsisu, and her recipe has three layers, the top…

Or... just buy their pretty darn good biscuits to match the number of chicken tenders you purchase.  Slather with Mardi Gras Mustard.

It works with Google’s voice commands (Assistant, Home, etc.), “Roll 3D8 plus 4" (but it has a hard time telling the difference between 4D6 and forty-six). What I haven’t found is any way to say, “Roll 4D6 discarding the lowest” or something like that.

One of the all-time funniest pieces of text from the early days of the internet dealt exactly with this issue.

I saw a sign in the distance “IDOF” that was obviously a food stand, and tried to figure out what it stood for. I was disappointed that it wasn’t “International Domicile of Flapjacks” but rather “I Dream of Falafel”

An interesting parallel: Cook’s Illustrated did experiments on how to make Macaroni and Cheese, and found a delightfully simple approach that boils the mac in a mixture of minimal water and milk, to which the cheese gets added. Less work, no water poured down the drain, and the starch helps create the cheesy sauce.…

Biggest reason I will avoid EVOO is if it’s going to be refrigerated, and not fully emulsified — it’ll just clot up in the container, and need to be warmed before use. Warm salad dressing is not good eats.

We’ve been using essentially the same recipe with rice krispies, which makes a lighter-textured treat, equally adictive.

Tsk. No USB-C Power Delivery? No thanks.  They do make one with USB-C up to 29W, but it’s not PD.

Tsk. No USB-C Power Delivery? No thanks.  They do make one with USB-C up to 29W, but it’s not PD.

A serious warning: Watch where your cooking vessel is placed. 170F isn’t very hot (I did 40 hours at 148F), but it *broke my kitchen countertop* through thermal expansion. I convinced the manufacturer to honor the warranty, that 148 wasn’t “extreme temperatures” but they’ve since changed their terms. The vessel was…

The biggest problem of pretzel buns is the opposite of the potato roll: it often is too dense to absorb anything, leaving precious juices running down your arm instead of into your gullet.