You're awesome

i think Thought Catalog is the biggest troll of them all! But NY Times can be a close second.

Archibald_Perkins: You may have hit the mother-lode of truth, and your statement, "I imagine their newsrooms to be as white as a Mormon temple" is absolutely brilliant! Thank you for that analogy.

At first I thought the NY Times was just culturally and ethnically clueless. I imagine their newsrooms to be as white as a Mormon temple. But I'm starting to wonder if they're just truly trolling us all. Think about it.

I kept reading his name as "Anthony Perkins," which I don't think is totally wrong...

I do enjoy my "imbiberrying", just NOT at Starbucks! I do not like this idea (at all), and I also do not like green eggs with my ham.

Please let me never, ever ever ever EVER use Starbucks as a boozing establishment. The equivalent of happy hour at a Applebee's.

Right? They'll lose their shit over this. There's no printing telling them how many ounces, no label telling them what's in it, and looks like little snort sized servings of cocaine.

I'm looking forward to the follow-up article: How to explain straws filled with mystery chemicals to TSA agents.

Crock pot recipes tend to be really bland for some reason. This is a solid tip.

If your stews do end up being too soupy, add some barley. Don't even need any more heat, just add like half cup or so, depending on how much ya gotta suck up, turn off and let sit for about half hour. It adds a nice creamy texture also.

Hah - that's not a bad tip right there. You're right, since crock pot cooking doesn't give those spices the opportunity to really cook and there's usually moisture involved, doubling them won't really hurt too much - or at least adding more than you think you need based on a recipe. Good one.

One tip that's proved to be awesome for crockpots is to double the amount of spices in the recipe to offset the flavors getting watered down. Even for recipes designed for crockpots to begin with.

That's a solid tip. I tend to make a lot of my own broth, but I'll usually freeze it and scoop in a little bit, or turn it into ice cubes and add one. The gelatin-broth approach is a good one too - not much liquid at all, and usually enough to add flavor without a ton of moisture.

Dont use broth, use the concentrates. that way you get the flavor but in less liquid. any broth I make myself I reduce by 50% or more before canning, but I really like the "jello" style concentrated broths sold in the stores because you can bring far more flavor to the party with less liquid.

I can so see this happening to me if I'd never married.