I agree that there are other tips that would better suit some home cooks, but #5 has been the pet-project of public health people for a couple of years now. They've looked at the statistics, and common sense regarding safe food handling isn't as common as anyone would hope. So now there's a concerted effort across the…

yeah, for me, a few wisps of smoke don't signify a scorched oil, a pan that looks like a smokestack about to catch fire signifies ruined oil. On the otherhand, you should be preheating pans, especially a wok, well before any oil goes in.

washing and sanitizing are two separate things in the eyes of the health and safety people. if you have a contaminated sink and you fill it with soapy water and wash dishes in it, that sink is still contaminated and now so are the 'clean' dishes. The reasoning is you never know how contaminated something is, only IF…

From the article: "The benefits are that you can use all natural ingredients, avoid all of the fillers and irritants commercial makers use"

Basil plants definitely go black at the slightest touch of frost in the garden. If a fridge temperature is inconsistent and occasionally goes to zero (during a defrost cycle?), that could ruin picked basil too. But in my experience harvesting LOTS of basil before a frost (and not having planned what to do with it),…

like I said, I think your idea is clever/resourceful, but also risky. ~90% of the other commenters also agreed it was risky, I was trying to elaborate based upon my professional experience. My original post was mostly in response to Melanie's suggestion that this method was superior to wall-mounting or traditional…

I don't think you've proven that you NEED protein shakes, you just proved that it's convenient, especially for someone like yourself (and myself) who can't eat huge portions, and otherwise has difficulty consuming the sheer number of calories it takes for a large active man to put on weight. If I'm sedentary, anything…

exactly, and they have tighter turning. f1 cars turn on a dime with minimal steering

that's also the worst part about store bought pre-cooked pizza crust. Way too salty (partly as preservative) and too bready and flavour-forward. I prefer to go pretty light with toppings usually, but my mom always has some brand of premade pizza crust when I visit, and no matter how many toppings I pile on, no matter…

I agree with your comment that salt in rubs can be overdone. I made that mistake the first time I made my own rub (with a standard ratio) because I wanted lots of spice flavour (rookie mistake). Now what I do sometimes when making up my own mixes, is to just leave the salt out. That way I salt my meat appropriately to…

that's what i thought. I think he's just using twisted copper wiring as his pin. must make for a floppy mess of a door that doesn't close properly. improvement?

I saw a program or read an article explaining the 10-2 to 9-3 change. Originally 10-2 was taught because it took 2.5 turns of the steering wheel in either direction to fully turn the wheels, and 10-2 (and 6 by association) meant you turned in 'thirds' which was the most efficient. Now with safety in mind, the…

You're right, I didn't need to read your original post to point out that this is dangerous, my bad. Now that I have, umm, that kitchen is HUGE, by apartment and even traditional home standards, and I've cooked in professional settings with less usable space. When I read 'small kitchen' I was picturing this [lifehacker.…

I've experience a 'high' through exercise which I had assumed was 'runners high'. Then in university I came across some literature which convinced me I hadn't actually had what the scientific community calls 'runners high' and that most normal active people hadn't either. From what I could gather it occurred only when…

Bad Idea. Never leave knives where you can't see them, i.e. loose in a drawer, in a sink full of soapy water, or... under a cabinet.

photo caption: 'Is that... no .. .. .. the KONY2012 guy??.. .. can't be'

you're misinformed. some chefs earn a decent salary, but cooks do the cooking, and their 'salary' might be $120 a day for example, but that's not an 8 hour day, that could be a 18 hour day. no overtime, no holiday pay, no benefits. It's common knowledge that in most major cities, the cooks are undocumented immigrants.

well, the next time you eat in a restaurant on a busy saturday night I encourage you to ask the cook who prepared your meal what his thoughts on tips are... and beware of flying cast iron skillets. haha

as i said, it's a contentious issue. Generally people earn a wage for services rendered. The practice in the US of paying below minimum wage to restaurant servers complicates things, because many people consider a tip/gratuity to be supplementary and relative to the quality of the service.

As I said to someone else, tipping in different everywhere, so there's bound to be miscues when anyone is traveling