Milk can also be frozen but it may separate a bit after; a good shake and letting it sit will help a lot. May be best used for cooking through. But in a pinch, it’ll preserve it.

Fresh herbs like parsley treated like cut flowers will last a very long time: trim any dried or browned bits off the bottom of the stem with…

For some reason this reminds me of the time I was touch-up painting my car and someone pulled in next to me so sloppily they ran over the plastic bag of supplies that was IN MY SPACE behind my car. Yes, they ran over a can of white basecoat spray paint, and while much of it was contained by the bag, a goodly jet hosed…

Wait ... did you not try... the sour cream??

I bet the frozen ones would be better for the meatloafery because the buns are drier.

I’m near Detroit and have the fresh sliders available. I’ve still bought the freezer packs at times for convenience. They’re ok! A little dry but not too bad. For something like this I suspect that lacking the fresh moist greasiness might be lacking but then again you add water so it might be fine! I think I might…

I just made my first loaf of sourdough bread this morning. I screwed up the rise and I screwed up the oven temperature (didn’t compensate for the improvised baking sheet I was using). But, it was delicious albeit a bit flatter than ideal. And it did come from a starter I began myself last week with flour and water…

One time I was chopping veggies for a pasta salad. The cucumber had a weirdly thick skin so I picked it up in my left hand and pushed my chef knife into it with the intent of just piercing the top skin. Naturally it went through like a laser and cut my hand right on the skin fold at the base of my left pinky. A nice…

I have a friend who love spelt flour. I’ve not had it myself but I have a sealed bag of chickpea flour earmarked for Korean vegetable pancakes. (Not that they normally take that, I was trying to cut out white flour and someone said it was a tasty substitute).

That does look good, but what I’ve been doing lately is making banana bread with 100% whole wheat flour and for sweetener just 1/2 cup of genuine maple syrup. It’s the least sweet banana bread I’ve ever had but it’s ridiculously delicious in a whole different way. This most recent batch I added 1/2 cup of semi-crushed…

Just use them. The comment should properly be directed to people trying to get some for themselves NOW. Also, if you are at higher risk for sure use them. I’m in that situation and I have 1 used N95 that I previously wore while sanding and painting and also vacuuming. You better believe I wear that once a week to go…

I’ve got re-sprouted celery in dirt right now. New green onions and carrots are growing from seed. I didn’t know I could regrow a regular onion... well that’s the next project then.

This is the bar for improvised SNL sketches. The writer’s room recreates Robyn’s Call your Girlfriend video at 4:30 am.

I’ve been using the Contadina for home pizza making for years. First in the cans, later in the squeeze bottle. (It keeps easier when you’re making a single personal pizza!) I really do think it’s a decent sauce for cheap pizza made on a bagel or on a sideways slice of French bread. 

Right now I think it should just be considered hazard pay! The people working the carryout service would probably be sheltering at home if they had the option. Anyone flipped over to carryout only really should have at least non-tipped minimum wage (not that it’s much better, we need at least a $15 minimum across the…

I also decided to try growing some vegetables. I’m even trying to re-sprout celery. (Even if I only get foliage at least it’s tasty chopped up and used like an herb.) Meanwhile I took big pots that I tried growing tomatoes in a couple years ago and sprinkled a whole bunch of green onion, beet, and carrot seeds that I…

I’m mostly just having leftovers of the night before. This is my fried brown rice with a dab of gochujang. I made Japanese golden curry the day before and I had leftover rice.

Yeah I am particularly impressed with the unlimited sick time from COVID-19 bit. Which is great because the people who get hit the hardest are gonna need more than a few hours to recuperate. Lung damage isn’t easy to get over, or fast.

One way I like to try improving my cooking skills is to just buy an ingredient I’m not too familiar with and experiment a bit. My mom was not a great cook and cabbage only came into the house for certain cabbage roll recipe, nothing else.

About a year ago I decided to just try messing around with cabbage and I…

Basically I don’t like sourdough anyway but I’m thinking of trying to bake bread for the first time (not counting when I had a bread machine to make it easy). I have a big bag of whole wheat flour which I already used to make banana bread (it was amazing, I was given a great recipe) and a tiny mini bag of white flour.…

I was so lucky this week. I had bananas that went brown and I don’t have any sugar in the house and only a tiny bit of white flour. (I need to keep my carbs packed with fiber so I would prefer to not use white flour anyway.) I literally had just thought, “if only I knew of a banana bread recipe that uses whole wheat…