The plural of anecdotes is not data, but of all the motorcycle riders I personally know, probably 15 or so, precisely one took a road test. All the rest of us took the MSF RiderCourse; I’m not aware of any state where a full motorcycle endorsement isn’t granted on passing the class, plus it cuts your insurance damn…

Use cast iron, it works better and cleanup is literally just a quick wipe of the pan

It’s called “fried slice” and it’s been part of a Full English/Scottish/Irish Breakfast for as long as there’s been a Full Breakfast. If you’re serving dry-toasted bread with a full, you’re bastardizing it. Worse than not using Heinz beans, even.

Never seen a horseradish butter on steak; of course it’s a fine idea but I’ve always served it as a separate side, lets the guests adjust to taste.

Not likely it was bacteria in the flour. Baking powder activates (and wheat starch gelatinizes) at around 145F, if you weren’t heating your cakes to at least that temp they wouldn’t fluff up; it’s not an instant sanitization temperature but unless you were gobbling them straight off the griddle, they should hold long…

Since you crossed the line into compressor machines, where price becomes a secondary concern, it would be remiss to not also mention the ne plus ultra machine — the pinnacle of churning — no less than the utter apotheosis of frozen dessert technology: the PacoJet.

Best meatloaf trick I ever learned was Kenji’s hack of eliminating the flavorless, mushy veal - only ground beef and pork - and adding powdered gelatin, which is the reason for the veal (the protein mesh retains moisture and helps texture). The rest of it is nifty but not life-changing; I can take or leave the…

This should surprise precisely no one, but Torch has an article on just that question:

Pretty sure third world dicktaters are mostly Große buyers…just sayin’…

I think they’re like #3 for Div I scholarships, to say they take football “very seriously” is an understatement. I’d guess they have a full-blown NCAA/NFL coaching staff - head, assistant, offensive coord, defensive coord, and special teams at the absolute minimum; almost every position can have its own coach as well,…

I bet the rallyX guys would love this.

...why not just ask Rob Holland? He wrote an entire article on safety gear, and he DEFINITELY knows his poo.

Even if something is shelf-stable when you buy it, opening it changes those conditions pretty radically.

Yes, one can absolutely be both a chef and restauranteur. It’s hardly uncommon, as well as Ramsay I’d also call Keller, David Chang, Curt Duffy, Michael White, and many others “restauranteurs” as well as “chefs”. You start out slinging salads, claw your way up to the top of the kitchen, then make that last leap that…

You are correct, there’s no formal, licensed, diploma-on-the-wall definition of “chef”, and as someone who went to culinary school I will be the first to say you don’t need that shit *cough*Thomas Keller*cough*...but at the same time, there are certain things we’d all agree on that make a chef, like actually cooking…

He is absolutely not a chef. He’s a restauranteur, and not a bad one at that.

As someone who lived in Altoona in the mid-aughts, when the Hotel was still open and slinging these slices, make no mistake - this is not the hot new wave in pizza, anybody who’s seriously plugging that is clinically insane. It’s just nostalgia combined with community pride/”hey, we’re on the map for SOMEthing!”…

After a decade+ of riding in NYC, I have an entire novella of close calls, ranging from dodging car doors and inattentive pedestrians to grabbing a handful of brake as a fully loaded garbage truck makes an abrupt, unsignaled right turn across the bike lane a matter of feet in front of me. I have been forced into…

That’s not bad. Also vodka Claw if you really want that 8% lol

Hve any of y’all ever actually smelled surstromming? It’s like the Matrix of stinky; no one can be told what it is - you have to see, er smell, it for yourself. It really does redefine your most basic concept of smelly food - there is no cheese on earth, even Vieux-Boulogne, that’s in the same sport, let alone…