peppermint extract to put in my brownie bites

Say what you will about Michael Bloomberg

As goes labor rights. It’s nice to tip, particularly at places like Starbucks where it’s expected.

But as for drive throughs in general, making that a thing could cause more of a problem than you’d think.

Almost all of the hard seltzers already use artificial sweeteners to some extent.

Low cal is part of the pitch on these. But the bulk of the calories in most alcoholic drinks come directly from that alcohol. So lowering calories means lowering abv. Otherwise they have to strictly limit added sugar to keep it within…

while long term growth is projected to be strong

G4 in general is forever linked in my head to shit like The Man Show, Axe Body Spray and TNN’s rebrand as Spike TV. All kinda launched around the same time. All seemed to be firmly rooted in selling a kind of lad mag dude broness to 14 year boys.

Practically everything trading in that kind of retrograde “it’s man…

Imagine if she was anything less than brilliant in that moment, had slipped up, or said something awkwardly?

If veggie-based meat products keep growing in popularity in grocery stores

shows no signs of slowing down.

As goes Gruyere. It’s a bit of weird one. As Gruyere has been made, under at that name. In France as well as Switzerland for a VERY long time. And the part of what is now Switzerland it’s associated with is French Speaking.

they even allow the term “Champagne” on sparkling wines that are carbonated by fermentation so long as there’s a modifier, such as “California Champagne.”

Hunting in Europe is a bit more restricted than the US. And traditionally in the UK hunting in general, via land ownership, was restricted to the gentry and royalty. Especially deer, where various times or in particular places deer were all owned by the Queen/King.

Hunting was particularly associated with nobility,…

Wings are a bit more like dark meat. Between the very high fat content, and loads of connective tissue.

I mean doing a lot of them by filling a lot of mason jars, over and over is a bit finicky. But that’s if you’re doing a lot of them.

I don’t think it occurs to most people they can put a jar in the meat jacuzzi though.

Unfortunately it’s the only way to get that dense texture

Or just make them. The only special thing you need a muffin tin or equivalent. Though you can just do it in a sheet pan and cut them up afterwards if you’re careful.

It’s dirt cheap to run off a bunch of these for large groups or meal prep. Dismissing all complications it’s beaten eggs, cheese, and then veg and meat…

They’re fast, nutritious, and delicious, dang it. 

Parchment paper tends to be more expensive though. It’s also not recyclable. And it’s not as good at keeping fat from stuff like bacon and chicken wings from pooling the pan. And I have to cut it or fold it to fit.

Yeah it’s bonkers. I feel like is a generational thing. My mom always complains that my pans are “dirty” because they have carbon marks and discoloration on the exterior from use. And periodically uses metal polish on the bottoms of her pans.

Yeah the non-stick ones the ridge is usually not deep enough to do anything, more marketing claim that real thing. But if it’s not non-stick it’s probably not that. That’s a sort non-stick marketing gag that’s mostly faded out, pitching it for low/no fat cooking. 

The rack thing, like I said I’ve only seen on on square…