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,…

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

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.

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.

The Sith fleet had the same problem as the Clone army. How was Kamino able to build a galaxy conquering army on just one planet completely hidden from everyone else? How was one Jedi able to authorize the creation of the army? Who paid for it? How did the Republic not notice the funds going towards the army?

No, you don’t. Not when he’s had eight years to do something -- anything, especially as he brags about his “record” as an executive even when his constituents have plenty of evidence that all he’s done is throw them repeatedly under the bus — and he literally did nothing.

He gets to stay because he’s related to sports, right? Everyone else has to go but dick balls Cub mascot can stay. On your way out someone leave a reminder to feed dick balls Cub mascot.

Goodbye everyone. It’s been a hell of a ride. Never made it out of the greys but that’s ok.