How does this leave out his one real sci-fi movie, Predators? (Which was pretty solid, despite the tired premise)

I’m going to just read this as a Bruce Campbell reference

Yes. The one benefit of a grill pan I’ve found is that it raises the meat above the fat and juices. I currently only use it for small spatchcocked chickens and roasts, but as my diet is 90% vegetarian and my family is exceedingly picky, the pan mostly just collects dust.

I make a mushroom bruschetta that’s kind of like this. My trick is to slowly saute the mushrooms, shallots/onions and garlic in oil until they release their moisture, then I add a reasonable splash of soy sauce, a pinch of sugar, and a touch of balsamic vinegar. As this reduces down into a glaze, I might throw some…

I’m still bitter that they took away Picasa. 

Can we honor her (the first Karen of her name), by naming an entire sub-field of Karens after her?

I wouldn’t have thought it possible, but this seems even dumber and less interesting than bitmojis.

Some of these look fantastic.

We bought four chickens for 10 bucks. Technically it was more of a rescue than a purchase since they were among a flock of 100 that was going to be mulched up and turned into chicken fingers if someone didn’t collect them.

*applause* 

That’s how I got good. It was either starve, go broke, or figure out how to do things economically and well.

Bleh. I’m in Ireland and coddle has thankfully disappeared from most menus that don’t cater to naive tourists (the food scene is pretty good here these days).

Oh my God, this is a glorious idea. 

There are definitely differences in bean flavors, though this probably has a lot to do with the freshness of the beans and minor differences in preservation and strain. This did read like an advertisement for a particular bean company though, so perhaps next time the editors could invest in a range of fancy beans for…

America is the only place that uses such distended, tasteless chickens. Hopefully this is a wakeup to the major producers.

Oh yes. I’ve also used a splash of brandy before I added the stock. 

While at a French brasserie in Lebanon, they sent out a little cup of this as an amuse bouche and I almost abandoned the menu to order a giant vat of it for my meal. Done well it’s amazing. 

Good call. Good stock can make a real difference.

I’m not sure if it’s the chieftain of puddings. Unless you count Robert the Bruce’s leprous father in Braveheart (although apparently he wasn’t even Scottish).

I’m cool with salmon, but cod can suck my balls.