“That doesn’t mean Web3 is snake oil”

I had been searching minneapolis area pharmacies for a booster for a week before i finally got an appointment at MOA. I looked at driving up to st cloud and there were appointments every 15 minutes open for days and days. When I went to get my shot there was no availability for walk-ins and the lines were flowing…

It’s incredibly overrated, dry semi-tough chicken. Their toast and their sauce are top notch though!

Oh fuck off with that comparison.

Question, what was the quality of the onion post freezer treatment? I know refridgerated and frozen onions are usually subpar in terms of flavor and texture; I’d be interested in seeing how this shorter treatment fares.

Why are you worried about disinfecting plastic bags?

The key to a smooth gravy is to add the liquid s l o w l y to the roux in small bursts. You want to make sure you don’t flood it or it will clump.

I mean they do raise the price of burgers when the cost of beef raises.... I don’t really get what you’re trying to say.

Claire, I said I wouldn’t submit one because it’s just too much (volume, but also instructions) but if you’d like one that’s on the opposite end of the spectrum of this chili in terms of time/ingredients/volume I could still go back and submit mine. It usually takes me about 2-3 hours to make my chili, though I do it…

We don’t have a microwave but we do have a toaster oven. We like it way better for reheating leftovers. Things get warm and crispy instead of soggy and weird. Most other tasks using liquids are easily done on the stove. yes it takes slightly longer to do soup but whatever. Also a nice toaster oven, while not as cheap…

Claire, I make my chili in a 5 gallon kettle. I wouldn’t want to force that volume of leftovers on you no matter how good it is.

I usually don’t like having gadgets that have such limited use, but this thing is super handy. Though I usually buy 8-12 dozen ears mid august and package it up in vacuum seal bags for the rest of the year, so it’s a LOT of saved work.

You’re not supposed to rinse after you brush. I could have been more clear. Most people rinse, but you’re supposed to leave the toothpaste in there, spitting out excess. That way the protective properties of the toothpaste stay on the teeth as opposed to in the drain.

How long does it take for your water to get to temp? I think it’s all of 15 seconds for me. Lots of throughput in those pipes.

You’re not supposed to rinse at all.

They’re super cheap and are incredibly useful. I’d say pull the trigger and if you don’t like it then you’re only out a few bucks and a trip to your recycle bin. You can find a decent one for 10-20 bucks, if not cheaper on sale somewhere.

Don’t buy an air fryer if you have any space for an actual small appliance. Air fryers are really just small convection ovens. Get yourself a nice convection toaster oven and you’ll be much much happier. Air fryers generally have tiny capacity for their size. They’re fine if that’s all the space you can afford to use…

I have some smoked salt (https://www.amazon.com/Cherrywood-Smoked-Sea-Salt-Francisco/dp/B00CQCJW22) that’s fantastic for adding just a hint of smoke to dishes, especially soups. I’d highly recommend trying it someday. Also you could probably smoke your own salt if you had a smoker.

We make these (https://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html) routinely. Also simple, and I’ve had great success adding in things like cheddar and fresh chive. The dough really accepts extra ingredients and takes practically no time to put together.

As in biscuits and gravy, that style of gravy? It’s ridiculously easy, took me one, maybe two tries to nail it. The nice thing is that it’s pretty hard to screw up, it’s incredibly forgiving. It also doesn’t take long to whip up, so I find that it’s a great food to practice with, with the bonus that milk, sausage, and…