No, not usually. I was referring to the fact that the curds here are fried, so it creates a batter coating/shell.
Is there any other way?
Thanks for the heads up. That’s what I get for believing what I read in #lamestreammedia Newsweek!
I flipped through the entire photo set from that show and was really pleased to see the variety of bodies on the runway! Good on them.
It absolutely does.
Yes! You are the ideal reader of this book!
And sometimes, imitation crab is best: https://thetakeout.com/in-japan-imitation-crab-can-be-better-than-the-real-th-1798260767
Let’s get some investigative journalists on this.
God help us all.
My dad knows cargo shorts have always been cool.
I await the Frito-Lay branded challenge being unveiled any day now.
I really like that beer, for the record.
It scares me to say this, but I believe Surge still exists in certain places: https://www.surge.com/
I don’t trust writers with three first names.
I’m just so proud.
I couldn’t find a way to make that joke and I’m just so glad someone did.
Hmm, interesting question! I wonder if it has to do with the pot’s hot or cold spots—have you noticed whether the bottom of the pot conducts heat unevenly in other situations? Also, if you have an Instant Pot, it’s my go-to gadget for making hard-boiled eggs. They come out even every time, and they peel more easily…
We wrestled with this all. the. time. Here, I’m inclined to use the latitude offered in the intro of the BJCP guidelines: “Styles change over time. Beer styles change over the years, and some styles are open to interpretation and debate. Simply because a style name hasn’t changed over the years, doesn’t mean that the…
Let me get an investigative reporter on this ...