Nah, the “cross-country roadtrip” hasn’t really been a good argument for a while. Sure, it’s possible to pack in a thousand or more miles a day but that takes 12+ hours with nothing but pitstops. A far more common scheme is a ~5hr run, 350-400 miles, an hour or so stop for lunch and to stretch a bit, and another ~5hr s…

Nah kid, I’m 100% right. Salted mixes are pure Suzy Homemaker shit, they’re vanishingly rare in a restaurant kitchen. Spices and salt stay separate, that’s like a day 1 culinary school lesson. If you’re too fat-fingered to sprinkle a spice blend, put it in a shaker.

Sounds like Cajun Sparkle has MSG; the retail brands just use salt. Rant mode: which are both wrong – spice blends should never contain salt or MSG in the first place. A salt-free blend lets you adjust the spice and salt levels separately; if you’re seasoning something with Tony’s (which I actually quite adore), you…

Someone forgot their high school chemistry. It’s not water vapor that causes pressure to rise with temperature (otherwise you could just put a drier on the air line); it’s a very fundamental physical property of gases, spelled out by the Ideal Gas Law: PV=nRT. Pressure x volume = amount of gas x ideal gas constant x…

Nitpick: having personally killed, processed and eaten a lot of deer – venison does not have an intrinsically strong, gamey flavor. If you shoot one on the run, or don’t kill it clean where it stands, it does get that taste, my dad always said it was “adrenaline” but whatever the exact details, it’s definitely caused…

Your donations are legally, well, yours for tax purposes; if you save the receipt that shows it you’re totally within your rights to claim it as a deduction.

No, they absolutely don’t feel the same. Neither does a pork chop, a breast, a thigh, a sausage link, or a burger. They all feel different for sure.

Learn to temp meat by touch. Poke your burger/chop/steak/breast, the degree of firmness indicates the degree of doneness. The grill cook in a restaurant ain’t got time to stick a thermometer in each of the 37 items he’s cooking, a quick prod with a refined sense is all it takes.

Not guilty by reason of insanity is far from the “get out of jail free” people seem to think it is – when you’re adjudicated insane, you can be held for as long as the state feels you’re a threat, up to the rest of your life. John Hinckley was found not guilty of trying to shoot Reagan and he spent over 30 years in…

Kalimotxo, 'nuff said.

Yeah, came here to say this. They don’t have a grill, flattop, or stoves, but they definitely have deep fryers, panini presses, toasters – if I had to take an educated guess they try to keep the ventilation needs to a minimum; the hood system is one of the most expensive and difficult parts of building out a kitchen…

Ain’t no restaurant individually peeling garbanzos for a five-gallon batch of “ethereally smooth” hummus. We cook them in a large excess of water with baking soda, constantly stirring and straining out as many skins as possible, you can usually get about 90% of them that way – and then passing the hummus through a…

Every hotel on the Strip gets that “nice little bump” for a Strip view room, even if it isn’t of the fountains. Hell, Bellagio itself charges more for a Strip view room (worth it once, the first time we went we were in a Paris stripside room, amazing)

NP, just last night I watched Clarkson say “If you go through the pearly gates backwards in a fireball, that’s a cool way to die!”

Thinking about it a little more in terms of crossing the zone, it’s really only really going to affect “local” traffic, like Jersey City to Astoria (not a small volume, having been in NYC foodservice for 12 years a LOT of stuff comes from just across the river) – when I lived in Suffolk County, I’d always either go…

Part of the purpose of the zone is specifically to discourage crossing lower Manhattan. There are no expressways down there (look up the LOMEX debacle sometime, and fuck Robert Moses), it’s all surface streets – Canal Street is home to some of the worst traffic I have ever seen anywhere on Earth. It simply isn’t…

Upinhervaginer?

Their major problem, in my understanding, was that virtually everything was proprietary. Most e-bikes, even exceedingly high end ones that cost multiples of a VM, use mostly commercial components, and can be generally serviced by any shop or competent home mechanic. VM went the Apple route; everything was neatly…

How, pray tell, is this any different from a potato peeling machine? I’d kill to have either one in my kitchens.

Interesting, but FE runs Grade 3 (well, 3E, but that’s just a subset of 3) circuits. Building a Grade 1, i.e. F1-rated, street circuit from scratch is a completely different animal. How long were Vegas and Miami in the works?