Worcestershire sauce and anchovy paste don’t have the stank on it that fish sauce does, which can be a tad unpleasant.

Shout out to Napa Valley Sherry Vinegar, which is both awesome and a “grocery store” vinegar, if your grocery store happens to be Whole Foods. It’s slightly effervescent, which just makes it all the tastier as a finisher.

I think this needs a video how-to, Claire. Particularly for all of us that had our minds blown by that scene from Howl’s Moving Castle where breakfast was cooked simultaneously in a single pan:

How you can’t have an I’ve or she’d at the end of a sentence even though it’s technically grammatically correct, it feels so wrong

Boneless, skin-on chicken thighs are my favorite (because it means everything on the plate can be fully edible), but they command a hefty premium at the grocery store. And I don’t care how many videos you throw at me showing me how “easy” it is to debone a chicken thigh with pairing knife/kitchen shears/whatever—I’ve…

Aside from the Something Awful meme, I was personally quite fond of this question about Russians invading Georgia.

In COVID times where like 70% of my day is spent on Zoom calls/meetings, one practical benefit of typing quickly is less time everyone else spends watching me type as I post a comment somewhere/update a spreadsheet/add a line to the “meeting minutes”.

He only said typing fast, not accurately!

Just out of curiosity, are you using a superfine grater like a Microplane, or something with larger holes (e.g. a regular box grater)? It could be the tiny hole size not playing nicely with the fibrous ginger, now that I think about it.

I stopped trying to grate ginger like a year ago, because it felt like I would grate for five minutes on my sharpest Microplane grater and get maybe a teaspoon of ginger. Even frozen.

I’d like to know how the study defines “processed” meat. Is that all non-raw meat? Does it specifically refer to what we think of as lowest-common-denominator ‘processed’ meat (e.g. canned ham with injected water, nitrites, and preservatives)?

Reverse sear is great for filet mignon, but when doing something a little less tender on its own, like a NY strip, I got better results out of the sous vide. I think it’s probably because I can cook it longer in the sous vide without overcooking it, whereas there’s a finite amount of time it can cook even in a low…

Less pure olive oil simply tastes bland, in my opinion. Put some of your pantry olive oil onto a spoon (or a shot glass, if you want to really go all out) and slurp it down. The good stuff should have actual flavor to it: floral notes, peppery notes, maybe some earthiness. Take a look at the testing video here:

Isn’t butt rock basically a staple of the 3D Sonics, though?

I was going to follow Mr. Diogenes classical retort and post a picture of a plucked chicken, but, this works, too.

Do you have a Chinese-style chef’s knife? That’s part of the reason why Yan’s method works—it has alot more surface area than a western knife, which would aid in flattening the garlic and prevent it from escaping out from under the knife..

I guess you could also use them to flavor some oil—just sauté them in for a few minutes until they are fragrant and remove before adding the rest of your ingredients—but picking out tiny garlic cloves from hot oil does not sound that fun to me.

Coming soon to Disney World:

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This is new on our menu, I did NOT have chance to try this one yet.