Windows. I switched over from LastPass. I'm using Chrome as my browser, but I've tried it with IE 9 and FF 15 and everything worked fine across them all.

IANYL: Once a debt collector finds you, they will make long distance calls. It's unfortunate, but that's how it works. They have less or no power to enforce anything in some jurisdictions, but you should make sure that's the case for your destination if you go this route. I've seen some people get a good handle on…

I switched to Dashlane two weeks ago, and I am loving it. I wish the Android app had more features/was better integrated into the browser, but I'm surviving with it as is for now. It's a great app/service.

I wish to understand your point of view since it completely differs from how I work with raw tomatoes. I'm always interested in the way others do things in the kitchen.

As an Android user, this makes me sad.

That's a great idea.

Yes. Well, it's more like the slowing action allows gravity to act as a more dominant force than it already was. Gravity is already acting on the objects, but the speed at which the object moves forward allows it to remain in essentially a constant free-fall as it travels around the planet. If the object is too…

I used uncooked rice to learn to do this with my left hand (my weak hand), but I like the idea of using something as light as cheese balls. At any rate, learning to do this with my weak hand was a game changer. I could keep a utensil in my right hand and flip food with my left.

Hah, it was kind of a surprise to me too.

I'm not calling raw eggs French. He cooked eggs in the classic French style, which comes out creamier and much looser than the the rustic, or country, approach most people take. Especially due to the amount of butter and creme fraiche he used, and the mere fact that he didn't salt his eggs until after cooking. …

This looks really cool. But this introduced me to Aroma, which looks super exciting for the dev community. I never even noticed Aroma until now. Good stuff.

From my understanding, it adds more like 20 calories if you let the oil slide off, but I completely get your point.

That's a good video. I may have missed it if you ever posted it to LH. I love that he talks about the curd size, since that's the biggest difference between the classical technique versus the country technique. "Country" meaning rustic in this case. The country technique is really just an example of the rustic…

Lol, oh well. Thanks for replying anyways.

Great post Alan. I love how to cook eggs videos and discussion. Everyone has their own methods, but the classically correct methods (the culinary textbook methods), like the one here, gives for some interesting debate since many people have been "cheating" for ages in their home kitchens. To the point where the…

That's technically not a sunny-side up egg. I'm not saying it's a bad method that doesn't get good results. The steam method cooks the yolk past the level of a "proper" sunny-side up egg. I cheat this way all the time, but the classical preparation doesn't allow for the move.

You should try it and see how much oil actually sticks to the egg. Provided you tilt the pan to let the fat slide off the egg, you'll find that the bulk of it will not stick to the egg. This is actually the classic technique to make a sunny side up egg.

Yes, this! +1. It's only going to be an oily mess if you don't bother to tilt the pan and let the oil or butter (or other fat) slide off. I've never had an oily egg from using this proper method.

When making a true sunny side up egg, I've never been able to get the whites to properly set even on the lowest heat while still keeping the yolk at the appropriate temp without using any sort of fat source. Something is either undercooked or overcooked. If I don't use fat, I have to cheat and steam the egg under a…