Are you blind or something? 

How many of those were fleet vehicles, though?

Just salt them in advance and add a tiny bit of baking powder to the salt which helps crisp up the skin better. Don’t bother with a wet brine. That just adds salt water to your chicken. If you salt them a couple of hours in advance, you’ll pull the moisture out, which will form a solution with the salt and then both…

I found Force Majeure to be both slow and infuriating. I’m sure this remake is shitty, but I didn’t get the love for the original. 

To say a Sonos system sounds as good as a “big fancy custom setup” is ludicrous. 

Sodium Acid Pyrophosphate is not salt, which is Sodium Chloride. Sodium does not mean salt. Lead Diacetate, for example, is also a salt, despite having no sodium. You wouldn’t want to eat that. SAPP is generally recognized as safe, but why eat it if I don’t have to?

I don’t really want extra sugar and sodium acid pyrophosphate (whatever that is), if I don’t have to have it. I’m also not stocking frozen shredded potatoes in my freezer on the off chance that I’m gonna want hash browns. But I always have potatoes.

Eh I’m like 40, kraft Mac and cheese kinda grosses me out now.

Really just washing, grating and squeezing, which takes all of two minutes. I’d still microwave the frozen potatoes, as I think you’d get better texture that way. I guess you have to wash the grater and the ricer...

You use the ricer to squeeze the water out of the potatoes you’ve already grated. I do it every weekend. I use a box grater, then the ricer. I scrub the potatoes, but I don’t peel them. Two grated potatoes pretty much fit inside the big ricer. One squeeze and they’re drained.

Lol sorry to hear that. 

Yeah it quickly steams the potatoes so all you have to do when you fry them is make them crispy. The inside comes out cooked perfectly. Both Serious Eats and Cooks Illustrated back this up.

Potato ricer is even easier.

They key is to squeeze the water out of the grated potatoes and then microwave them before frying. Then you get a nice creamy interior and a golden, crispy exterior, plus you cut out a good 5 minutes of cooking time. 

Oh bullshit man. Grate two potatoes. Squeeze the moisture out with a potato ricer (literally takes 10 seconds). Spread it out on a plate. Microwave it for 2 minutes. Fry, just as you would your bagged, processed shit.

That seems like too much butter to make a stable pan sauce..

Uh, you wouldn’t have a swinging door. Just a door that either slides open on the outside or accordions. It’s like a style thing that the MTA insists upon which makes engineering much more technical and expensive.

Those are both pretty rad-looking, if you ask me.

I don’t understand why the MTA insists on pocket doors. What’s the point of that?

When I lived in the midwest, I was baffled by the square-cut style. It’s pretty dumb, honestly. And by default, you always get a bunch of slices in the middle of the pie that are just slop.