Feel like it’s pretty clear a “big ol’ hunk of meat” refers to an actual hunk of meat. A one-inch ribeye isn’t a hunk. It’s a barely a slab. And even a SMALL hunk of meat (like a four-pound chunk of brisket or shoulder) is going to take an hour(ish) per pound if you’re doing it right (depending on smoker, moisture,…

i m a dirty american is why

After fifty years of baking, I sneer at the Johnny-come-latelies. 

The point of shutting down businesses was never supposed to last for months on end - the point was to flatten the curve and spend that time preparing to fight the virus by mass manufacturing PPE and raising an army of contact tracers.

The current global child fertility rate is just below 2.5 children per woman. Overpopulation is a red herring. The real problem is that a small fraction of the people are consuming most of the resources. 

While I am honored that you took time away from your busy schedule of setting peasants and their thatched roof cottages alight, I must inform you of your mistake.

The life stories are also there to improve SEO. I’ve noticed several recipe sites now put a convenient “jump to recipe” button at the top. It’s a welcome change, but it makes me laugh because it’s a tacit admission that “we know you just want to get to the recipe, but here’s all this crap anyway so we can hopefully be…

Those life story bits on recipes aren’t there to improve my enjoyment of the food. They are there to distract me while the 200 affiliate links and 200 pictures load.

I think you answered your own question. If you’re raised a Becky, it’s Beckydom. If you catch it, it’s Beckyitis, which can be temporarily cured with a sharp laying on of hands, a-pow-pow.

It isn’t just chef’s; rather most poor/food-insecure people who can cook or formerly poor /food-insecure people who can cook tend not to be wasteful with food.

The hydration seems...low? Just over 2 lb of flours to 1 lb water plus a little from the malt/molasses. I assume that's keeping in line with the traditional recipe. Whole grains aside you can get closer to the pillowy commercial texture with higher hydration.

It’s always important to remind everyone that species don’t actually exist. They’re an abstract tool humans invented to help us categorize, organize, and understand living things, but there is no separation between different species that doesn’t ultimately come down to “humans picked an arbitrary threshold and these…

My favorite part was the wondrous “my version has almost a meatiness to it.”

I use it all the time. I add it to mushrooms that I’m sauteeing when they start giving up their liquid, just to double the flavor. I also use it in meatballs. I am planning in the near future to try a compound butter using the porcini powder and soy sauce to have with steak. I thought I would combine two different…

It’s truly epic.  I never knew anything besides the canned garbage, but my wife’s family has a recipe to make it from scratch like this and it’s seriously some of the best soup I’ve ever had. 

I clicked the headline assuming the secret was something like porcini mushroom powder. Adding meat broth to an otherwise vegetarian soup would certainly bump up the flavor but maybe we could have a fully vegetarian follow-up recipe.

or dry sherry... I should never read this site before lunch.

Stir in madeira at the end of the cook for another bump.

I’ve said it before and I’ll say it again: Years of working in academia (medical and otherwise) have taught me that doctorates are as much a measurement of persistence as they are of intelligence - if not more so.