“...I’ve always used cold egg whites (and a stand mixer)...” The mixer will force room temperature air into the whites and the friction of the beater blades helps to warm it.  Basically no need to warm then whites separately.

A gingersnap crust is good for pumpkin pie, especially if you make the pie with eggnog.

I used to make this in the microwave.  I think it was nine minutes on medium and then two minutes on high.  The onions on top gave it the color as did the Porter I used.

Best choice.  Light, easy to move, effective at insulating. 

“Our 5.3 oz burger is larger than their 4 oz burger.”

So it brings the food and I have to lift it up to the table, which hope somebody has wiped, but maybe not... Then when I’m ready for the next course, I have to clean the table and put the dishes on this gadget? Sounds like fun, except stacking plates on this thing could lead to many a fallen platter.  Will the…

“...grow their own produce and catch fresh fish while aboard...”  Well, they could put a line with hook and bait into the water.  Catching a fish is quite another story.  Maybe this yacht needs trawler nets?  An adolescent day dream presented as a plan.

Maybe a Dr. Phil who can cast guilt all over the place and maybe blame the Chef’s parents?

I encountered my first age discrimination when I was about 44. The “sweet young thing” (it works both ways) at the desk looked at me and I was twice as old as she is or I was her father’s age and she simply put my résumé in another pile.

Fine. Have it your way. Your dining room is closed. Next, please...

The first pot of hazelnut is interesting; the second pot makes it tedious.  This is also true of cinnamon, nutmeg, etc., all of which get overdosed so that instead of a hint of flavor it becomes overwhelming and leaves an after-taste.

That would be worth  killing for.

I go to Costco all the time. I have a freezer and plenty of dry storage for food. I wish they still had those bags of pre-peeled garlic which froze and used a few cloves at a time. Maybe a 10lb can of sauce isn’t sensible for one person, but restaurants are shopping at Costco all the time, so the have it on sale…

It’s over a month away.  I suppose you sell whatever you’re got when the shipping world is in chaos.

Moderately nice-looking 5'10"-ish, in his 50's. Not exactly likely to create a big stir when he walks into a bar where being “old” generally means 27 years old.

Liars really hate it when you call them a liar.

Maybe it’s the angle of the photo, but that burger looks like something we took out of a patient.

When reheating, go for more seconds or minutes at a lower lever of energy, say 3 or 4. It will heat the water molecules without driving them out of the food.

If you cut it in half through the waist, instead of at the poles, you get longer fibers, since they grow around rather than along the length of the squash. If you want shorter fibers, cut it through the poles.

We use very little added salt at home, so when we go to a restaurant things taste over-salted, especially meats. Look at labels - many foods have a stunning amount of salt, and it’s cumulative, so a tablespoon of rice vinegar 150 mg adds to the total, as does ketchup.