More than once I’ve brought one home and used my thinnest, sharpest kitchen knife to slice that caramel off.
When I wanted to do the rape scene, I explained to [Mara Lorenzio] that I was going to hit her and rape her. There was no emotional relationship between us, because I had put a clause in all the women’s contracts stating that they would not make love with the director. We had never talked to each other. I knew… Read more
Lynch is extremely male gazey, and seems to lean toward a quiet sort of lasciviousness in his personal life. But that seems to be about it. Nothing overtly concerning, criminal, or offensive.
This is SUCH a good idea.
Orange County, CA here. TP and paper products are here but a bit more sparse than prepanic, and hand sanitizer is plentiful (although the amount limits are still posted, not actually necessary.) I had to go to 3 different stores to find egg whites (maybe we all decided to do meringues at the same time.) Read more
Clorox wipes and paper towels are still very hard to find in my area in the NE. Toilet paper has made a comeback, as have hand sanitizer and hand soap finally.
Lincolnwood Lou’s is the shit.
Google: NYT choc chip cookie recipe. Now, forget what it says about mixing bread and cake flour. too much hassle. 17 oz AP is just fine. Also, swap the amounts for the white and brown sugar. you want 10oz white and 8oz brown. For crispness. Also, you need 16-17oz of chocolate. NOT 1.5 lbs. I know, I know, but with… Read more
That doesn’t really solve the problem of kids having fake IDs or misrepresenting themselves on the internet, as both instances happen all the time. However, if it seems too close to call he could just avoided the trouble by going home and jerking off and that would have very easily solved this problem. Unless he was… Read more
I feel like “pull my finger” is an Uncle joke more than a dad joke, along with finding a quarter behind your “dirty” ear.
This is very true. I use more than that, but nowhere near 100lbs. Books like Flour, Water, Salt, Yeast by Ken Forkish would have you using 100lbs to feed your starter every year, and that’s because his recipes are huge, and he expects you to be baking almost every day (i.e. no refrigerating your starter).
It’s BRILLIANTLY terrible!
I’ve been to sushi restaurants (well before the pandemic) where you order off the menu, but with a similar distancing twist. The lone chef makes it in the center of a long lozenge-like table and puts it on a conveyor belt and it eventually comes around to you. You keep your empty plate because its size and color… Read more