Perhaps you’ve only had cider as a mulled or spiced warm beverage? It is delicious like that, but the base juice is not flavored in any way. It’s like (very slightly) thicker, richer-tasting apple juice.

Yes, and I think this is also a regional difference — you would never see that accepted as cider in the Northeast.

Chef “Good-Boi-Ardee”!

Nah, Wondra flour and be done with it.

All us frugal people have been doing this for years.

it’s also just plain useful to have around in case you run out of milk. Simply mix some powder with water, shake, and chill for about an hour before using.

It’s a popular school cafeteria lunch, and one of the few my kids will eat.

I’m not saying that meat substitutes that mimic meat shouldn’t exist. What I’m saying is that there’s no need to try that hard to make a plant-based product into something that it just isn’t. At this point, enough people are at least aware of plant-based meat alternatives that there’s no need to try to trick their…

The Rou Jia Mo is a Chinese sandwich that was created around 200 B.C

it depends on the store, for instance in the local Meijer stores they have two types of self checkouts, the standard “12 items or less” with the small space for groceries and the full size checkouts that have a rolling belt so you can send your groceries down to the bagging station at the end (they also have a little…

Would Betty Crocker please make a cake mix marketed to us lazy-ass men (and lazy ass-men) where we DON’T have to add an egg? Thanks.

I’m with you on not wanting to buy a whole jar of something for a half teaspoon, but I disagree with all your examples.

this isn’t that though?

It is crazy how much advancement we made in food compared to ye olden times. We can produce more and make it last longer, but folks freak out when there is science in their food. The only truly tragic thing about all of this is with these advancements we could literally feed the whole world but choose not to.

people love to talk about how indigenous people used every part of the animal and then curse hot dogs in the same breath.

So, where’s the rest of the story? What type sand? Any tools to help with even coverage? More watering needed? Etc, etc, etc...

Depending on your interests, you could potentially go a lifetime without baking anything that requires real vanilla. Any time you’re making something where vanilla is the main flavor you should use the real stuff, but for something like chocolate chip cookies where it’s a secondary flavor the difference is barely…

I’ve been using Calibre for years and highly recommend. 

As a single guy, frozen veggies are my go to.  Fresh stuff always goes bad unless I can use it within a week.