Considering how many excellent male bakers there always are on this show, is Britain just different from America in the gender associations of baking? Because I feel like it’s a very female thing in America; Baking even more so than cooking.

It’s been years since I saw the movie, but I wouldn’t call it a comedy. I think it’s less harsh than the book (they probably didn’t want to go all the way there, and it’s hard to depict starving people), but it reminds me a bit of stalag 17, if you’ve seen that.

I remember king rat the book was great, the movie was also great (Sinatra?? What are you thinking about?). Read shogun obsessively when I was 14, and also loved the mini series (Toshiro mifune!). But I tried to read tai pan recently and found it really dated and gave up. Also tried noble house. Still, quite excited…

Me too! And the Joan and Bette Feud was amazing; a true travesty that big little lies sucked up all the acting awards that year. 

I roll out the dough, then put it on a silpain (silpat for bread) mat, put toppings on, and then put the mat in the oven on top of the pizza stone. I can fit 2 mats side by side on the stone. Yes, the pizza is an oval or rectangle. This is similar to the parchment paper approach, but reusable. I only use the peel to…

I’m of the opinion that adding palm or soy bean oil to “natural” peanut butter to make it no-stir ruins its “natural” credentials. Having to stir peanut butter totally sucks, but you just do it once, and put it in the fridge, and then it’s fine. I recommend the stand mixer to mix peanut butter. We had a big jar from…

Here’s my fresh-ground peanut butter story about King Soopers. I needed honey-roasted peanuts for a recipe, and there were NO honey-roasted peanuts anywhere in the store...except for the ground peanut butter machine. This is a huge, modern grocery store, so the lack of honey-roasted peanuts was pretty weird. Anyway, I…

I loved this movie when it came out, and recently re-watched it when I was on a Ewan McGregor kick (this happens every few years, because my god, Ewan McGregor). I loved it so much again, but my husband who was casually watching in the same room totally hated it/didn’t get it. I couldn’t believe we had just watched…

Reporters don’t need to be all-in or all-out on Tesla, agreed; but you seem to be all-out based on this article. Just read your last 2 paragraphs again.

I’m with you; this movie was my favorite of the year so far. It was a perfect film in a genre that is hard to perfect. I saw it 3 times in the theater, and I was struck by how well it was put together, script-wise. Truly hilarious and dark, with significant catharsis.

Hellllll Yeah....

My cat used to play with the salt in my salt pig, so I had to replace it with one with a lid.

Salt should definitely be on the table, and who cares if someone salts before tasting? It might seem dumb to most of us, but maybe that person KNOWS they ALWAYS like more salt than chefs provide. People have different salt needs, depending on the time of day, time of month, what they ate the last meal. No way can one…

Me too. I really loved Choose Me when I watched it as a teen on initial release. Very sexy. I rewatched it a couple of years ago, and I didn’t like it as much, no surprise; it was so stiff and stylized, and not really for current tastes so much. But when I think about the film, I still like it in my heart.

I’ve come to “liver love” as an adult; first pate, but now braunschweiger in the last year. I toast up 2 slices of Whole Foods sourdough (actually the best sourdough I can buy in Boulder), spread some braunschweiger on top, and cut into 4 pieces. A perfect late afternoon snack in front of the work computer. When I…

Well, I give this special an A. Incredibly funny.

In 1983 when I was 13, I went to see the Rocky Horror midnight movie, and we found a huge line of people all kitted out in mod gear waiting for the other midnight movie, Quadrophenia. We jumped lines, naturally, and that was the start of a huge quadrophenia and Who fandom for me. Still my favorite album of all time.…

I wasn’t even aware of the onion thing. I think I’ll do 60 mins without onions, remove the bird, throw in onions and do 10 more mins. For me, it’s about making the process easy. So throwing the carcass back in might be hard because it’s hard to remove the meat when it’s hot. Will have to experiment.

Does anyone have good methods for freezing stock? I find transferring to ziplock bags to be messy. And even the freezer bags always spring leaks when I thaw.

I misremembered; I cook for 60 minutes.