Extra virgin olive oil has a smoke point between 350-400F (so variable since it’s not highly processed), which is definitely low but can work for deep frying.

They needed to register the car with the NHTSA first and foremost, before second-tier approvals like CARB; it looks like they didn’t do that until October 5th, 2023: https://vpic.nhtsa.dot.gov/mid/home/displayfile/dd101229-10fb-4da7-8e5d-0af0b4b5dc78

Psh, chucking snowballs at Santa is barely out of line for Philly fans:

DUL? You mean IAD? I live in DC and people either call it Dulles or IAD…

But rewarding Huy Fong for their much larger crimes of fraud and breach of contract is not a bad idea?

It could have 20,000 miles of range, it’s still useless for commuting – “No person may operate an ultralight vehicle over any congested area of a city, town, or settlement, or over any open air assembly of persons.”

Holy shit, I didn’t even notice that. It is absolutely dangerously (yes, literally, pink salt is toxic) high…it’s probably supposed to be 1/4 tsp, which some quick guesstimation puts at around 0.25% by weight, which is a safe and appropriate level.

Ohh, that’s what you meant by “lumpy”…I thought it was just extra chunky when you opened it. Yeah, that’s a no from me dawg.

Nah. While the quality eventually goes to crap, if they were commercially canned products and the tins weren’t damaged they were absolutely safe to eat. Once a can is sealed and pressure cooked (NOT BOILED), it’s completely sterile inside – nothing is ever going to grow, because there’s nothing to start growing. I…

You ain’t getting botulism from ingesting spores. Yes, it’s theoretically possible, but between the acidity of your stomach (botulinum spores need a pH >4.6 to sprout), your native gut flora, and your immune system, it’s vanishingly unlikely for an adult to contract it. Matter of fact, spores in honey are entirely…

First off, there is no such thing as “dry brining”, it’s an oxymoron. Covering meat in salt is curing, drawing moisture out while seasoning the flesh, same as you do for a prosciutto or country ham – just much shorter and lighter in this case.

Never had snake, but I’ve had plenty of gator and I love it; assuming they’re broadly similar this would be a perfectly fine pie. Hell, I’d wager somewhere in NOLA and environs is a place serving gator pizza, there’s gotta be.

I’ve heard that it’s to protect the rest of the machine, an easily replaceable weak link that’ll break before any of the more expensive parts do. Given the things we’ve mixed/kneaded in that thing, I’m not sure it would snap before a hand bone would and I’m not too eager to find out lol

I won’t say that’s not a fair price if you don’t want to get grubby yourself, but having done the worm gear before you did get a little ripped off — it’s like a $5 part and 25¢ of grease. Damn labor costs! XD

A voice-controlled, app-controlled, totally electronic-ified kitchen mixer? Can I have some of whatever they’re smoking?!?! Anyone who makes dough in their stand mixer on a regular basis knows they eventually break, it’s a fact of life – I always keep a spares kit on hand for my KitchenAid, my wife’s excellent bagel…

Mayo is chock-full of egg yolks, you may want to rethink that recipe if you don’t want to be using them…

In day to day use, sure, but in the restaurant kitchen we definitely say “avo” (and guac, and evo, and mayo, and “bernie” for bearnaise, “filly” for filet mignon, “fishspat” for a spatula, and and and) – anything that saves spitting out three extra syllables is very useful when you’re deep in the weeds on a Saturday…

It’s a percentage not a flat fee; they most certainly have been paying more as prices have risen and they’ve been “raking in the money”.

Yeah, a shaker is a perfectly cromulent way to get an even sprinkle of a spice on a dish (which adheres perfectly well without salt BTW, a light dusting of ground bay leaf on a piece of poached cod, followed by a pinch of Maldon - UNMIXED - is just*chef kiss*). It’s more common in pastry, most every department has at…

Ya know, I haven’t. Though, I have driven from Atlantic to Pacific quite a few times, and from Maine to Florida, and quite a few long random routes, things like Louisiana to Boston. Like I said, it’s entirely possible to get up at first light and run for 12, 14, hell I did almost 18 hours in one shot once, just…