“...and it’s hard to mess up a hot dog...” don’t be so sure. There are hundreds of varieties of hot dogs out there and most of them benefit from having a lot of food on top of the dog which hides the flavor of the tube steak.

After the rind has flavored the oil, can I still toss it into soup? I’m pretty cheap and like to squeeze all the flavor out of everything that comes into the kitchen.

And yet you’re here.

They were in a hospital when they received the babies. Would you have been happier if they were photographed holding the newborns on a desk or a counter, on a couch.....just name it.

I’m not convinced the ‘consequences’ were unintended. This is a big savings and they can write off portion of the consumer base that has these allergies and reduce their risk exposure. When a friend with sesame allergy visited me about 15 years ago, it was still considered something of a novel illness. I went…

About 12 of us went into the local Robin a month ago, and the waitress and kitchen got 11 orders right.  The burgers were fine - they were good size and moist, but that one guest who had to watch while the rest of us ate, and then his food came out, had a miserable experience.  

10 segments in 30 days. Not impossible, but it will take some good planning not to wind up on the other side of the country. The nature of Amtrak is such that it is already segmented, so you can’t just one train to get from LA to New York. A lot of planning... but it could be done.

I picked up a 3/4" bamboo board from Ikea about 12 years ago. I use it for alliums and I use it for meat (even the dreaded chicken). Then I wash it off with running water and rub some Blue Dawn on it and rinse thoroughly. It seems none the worse for wear. It is a tool, not an heirloom.

A local Asian take-out dropped that on us suddenly when we went to pay, so I was annoyed, because they had just raised their prices by about a dollar a plate. If it had been on their web-site I would have had the opportunity to make a decision. Now I can bring cash when I buy, and we can stand there while they make…

If two cars are having a battle of the high beams, there is a very good chance for a head-on collision, because there is a tendency to steer in the direction toward which the driver is looking.  Having successfully blinded the guy coming toward me, I am now at risk of him steering over the center line.

Very sound advice. I recommend that people hang a bit of painter’s tape from the ceiling and sit at the table to decide what the best height would be. If the chandelier is in a passageway, walking under that tape will let someone know that tall people might feel the need to duck, so go a bit higher. An inch or two…

If there’s any moisture in the kitchen towels, the heat will drive that moisture into the wood leaving a spot that will never again match the rest of the table.  350-degree moisture will truly change the surface of any wood surface.

I’m one of those 80 year olds and I haven’t cooked on gas for over 50 years. It depends where you live. It took a couple of days to get used to electric and my current stove boils water much faster than gas ever did, because so much of the heat of a gas flame is dispersed into the room.

I watched Ming Tsai cooking with a wok on induction on TV. He said it was the fastest heating he had encountered.

Meghan Walbert’s attempt at cleaning is an entirely different process from sprinkle-then-vacuum. You’re using an entirely different process to claim that this process doesn’t work. That’s science.           “...they could simply become lodged there....” did you actually test this, or just copy it from some kid on…

I think the first one is $1.25 now, and the second would be $1.

A genuine life hack on Lifehacker. Excellent.

I’d want to melt in some cream cheese with chives.

Sounds delicious.  I might add a slug or two of soy sauce.  Love a casserole.

People have vacuum cleaners that are not powerful enough to lift small particles slightly larger than dust? That’s generally what vacuums do best.  The problem is a poor vacuum, not the use of baking soda.