I wish it was just one friend. As an allergy/agenda-free omnivore, I'm by far the minority in my circle of friends.. and.. it SUCKS

came here to say this! . last time, someone said that they read somewhere it was the capsaicin in the pepper helping out. that's a 2-4-1 fail right away because its piperine not capsaicin that makes black pepper hot. I do have a bit of chemistry experience, and I'd sooner spray ammonia on my ground beef than sprinkle…

ha! I just saw this 'quirky' invention site a week or so ago and thought to myself, 'hrm, maybe I could do that.' A cutting board with built in ingredient storage was literally the first thing I thought of, but I immediately dismissed my idea as pointless kitchen gadget.

these materials usually explode due to the thermal shock (moving quickly from cold or room temp to blazing hot) as opposed to the high heat. heating cinder blocks (or pizza stones or anything similar) slowly, especially the first time drives out any moisture gradually and is less likely to explode

The best reason to use natural lump charcoal in this instance isn't flavour, but the fact that you can immediately put the leftover hot coals in your bbq with the lid-on / vents-closed to snuff the fire and the charcoal can be used again. Briquettes on the other hand, can usually only be lit once.

true, but prepping for a stir-fry usually takes at least 15 minutes, and that's all the time a charcoal starter needs to fire up like a jet engine. then you can stir fry for 5 minutes, toss the rest of the charcoal in your barbecue with the lid on and the vents closed, and the charcoal can be used again. wok cooking…

you just need a wok ring. same principle. google it for a picture and pick one up wherever you get cheap woks (asian grocers etc). But also, the btu's out of a standard home and even professional grade stoves (at most 50000 btu) doesn't come near to what a true wok burner puts out (100000+ btu)

I've had the MSE / Malwarebytes combo for a while, but the reasoning was simply that I figured it lowered the chances of both false hits and misses.

doesnt nalgene have (or used to have) some sort of lifetime guarantee? or am i imagining things. never had one of these break.

what else are the hipsters going to do with all those ironic mom-jeans that were cool before they totally sold out.

i was going to make the argument that if you had the thousands of dollars to spend on a DSLR plus accessories in the first place, why would you not just buy a replacement cap

this is the full protocol producers and many large kitchens follow:

the other issue is that people usually respond to recommendations in a fairly predictable normal distribution. Tell people to arrive 3 hours before a flight, some people arrive 5 hours early, some people arrive with 30 minutes to spare, and 99% of the time, nobody misses the plane. Tell people to eat leftovers within…

clearly DNRTFA

remember when they used to sell 'magic' metal thawing racks on late nite tv?

the USDA only recently admitted that pork doesn't need to be cooked well done to be safe. Their reasoning for waiting for so long to officially admit something chefs and food scientists have known for decades? "People are accustomed to well done pork, and we didn't want to create unnecessary confusion"

the 'good data' you want is freely available, and it's the basis for the 2:4 rule. As I mentioned in another post, the 2:4 rule is a simple general rule for everyone, to keep the greatest number of people safe in the greatest number of situations. There are two types of food-related illness;

I guess you have to think of it from a young womens perspective. 'healthy' is often synonymous with 'skinnier than my friends.' I don't know why someone would bother asking lifehacker what the healthiest drink is and then declare they're only interested in calories, I'm almost 100% positive that there are countless…

not that anyone else seems too interested, but the 2 hours comes from the desire of food scientists (or Junk Scientists as they've been referred to here) to prevent the greatest number of people from being poisoned in the greatest number of situations.

This is a good rule of thumb. Obviously 4 days is conservative for some things (as others have pointed out) but stuff like this is directed at the people who are deathly afraid of raw meat, but leave a thanksgiving turkey dinner on the counter overnight.