All meaningful change must start from within. That means taking a hard painful look at things like; who as a culture do we idolize? How do those idols help us or harm us? What are we doing as a culture to better ourselves? How are we as a culture helping those less fortunate become become self sufficient? What are we…

If you are making a list of anything base on ethnicity then you are perpetuating and promoting racism. It shouldn’t matter what race of the person preparing your food is or what race the owner of the establishment is. If that matters to you, then you are part of the problem.

Another route would be to place the herbs in the butter (or other fat) for the popcorn and flavor the butter instead. By infusing the butter one would be less likely to burn the herbs and thus ruin the entire batch of popcorn.

Sometimes when you have a hammer everything looks like a nail...

Or you can use the non slip shelf liner (you know the bumpy mesh type stuff) cut into circles to fit under the bowl base. Tad classier and they are reusable.  Just cut one for each bowl and stack them wherever you keep your bowls for storage.  Also, shelf liner is much better under the cutting board than paper towel. 

Peanut butter is supposed to be supposed to be used on other things? And one can even spread it on bread? I thought you could only eat it out of the container with a special spoon... ;-)

I could see this being done in sous vide. I think it would preserve the olive texture and would help with the infusion of the additional ingredients into the olives. You could also do small batches with flavor variations and have them done at the same time or hold small batches at temp and bring them out as they are…

Sounds like it is the nut “milk” of the alcohol realm. Something touting the be the same as something else but falling short. Seems to be the trend these days… I wish products such as this would market themselves as what they are and not what they are trying to replace. Sell me the truth, not a false hope.

I do the same with the liquids from Sous Vide cooking. Just snip off the corner of the bag to drain the juices for making the gravy. There is usually not as much as when using the instant pot but it can always be augmented with wine or other compatible flavorful liquid. Making a gravy is one of the indispensable…

Use a dry silicone spray instead of cooking spray if you think you must use any type of release agent at all. Socks over the wipers is a bad idea especially if there is going to be any type of wet precipitation at all during the storm or if temps go above freezing. The moisture will soak into the socks then freeze…

I think you can get knock off seasoning in a bottle. Or place a bunch in a food processor and give it a whirl till they are dust. now you have the full effect of Doritos to sprinkle on anything. And by using the full chip it can be used as a thickener for a soup or chili...

As some have said here, use a set of vegetables for building the broth and some for adding to the finished soup. When using the foundation vegetables (stems and off cuts are great for this use. I tend to vacuum seal and freeze those parts when I am planning to make soup in the future.) place them in a couple of layers…

I usually use the cornstarch slurry in Asian style dishes by reserving a portion of any liquid called for in the recipe as the liquid for the slurry so that the flavors are not diluted by additional water. If there is no liquid called for in the recipe I will use something such as soy sauce or similar if thickening is…

Ok here ya go... Take the leftover crab, (is there such a thing?) Cook up some mashed potatoes using the clarified butter (from Used instead of water when SV the crab) and add an egg, season to taste.  Mix well then ad a scoop to a well greased and preheated waffle iron and cook till done.  Poof! waffled crab cake! …

I forgot to “Clarify”, use the butter in place of the water in the bag.

Hmmm hadn’t thought of that... I’ve always used nut crackers to crack into crab and lobster and those grip pretty well. Besides, after the second dunking of crab or lobster in the provided butter my hands are usually covered in butter and other assorted goodness and I have rarely had anything get out of hand, so to…

This won’t help with buoyancy but put clarified butter in with the crab prior to sealing and let it bathe in the golden goodness. One upside, and there are many, is that now you have a crabby-butter sauce that can be used to prepare mashed potatoes to be used in your potato dip.