Sounds good for me though I only want to do 1 loaf at a time. My biggest metal bowl is ok for banana bread but it’s a squeeze.

Man that entire section of ruins/probably a crashed flying saucer in FF 13 was just HID E OUS with Marlboros. If there were xenomorphs running around then … well actually no that would have been about even, though at least they only spray acid blood and not hit you with every status ailment known to man and god.

I want to love Cities Skylines more but I seem to just hit a wall when I play it. The early part of the game where you’re essentially building a balanced small town I’m great with. At the point where  you really need to spread beyond the first square of land (other than for piping in fresh water or putting windmills…

I actually agree with you mostly. After this situation I’m not going to be as picky about things as I was before. I think they’re doing a real disservice to their customers who already have a list of the frozen and shelf type house brand items they buy all the time but don’t want to imperil themselves going into a (in…

By the way apparently the European products are the older kind of glass and not merely the modern tempered glass.

Also I really need a big bowl for bread making. I’ve got a nesting 3 bowl stainless steel set and I need something bigger. Thanks for the size rec!

But also, darn you for beating me to that bowl at the AA…

Tiny note about pasta: while it won’t directly spoil, even pasta will eventually not be “good” anymore. The proteins will break down. It’ll be less nutritious, have a weird texture, and just taste un-fresh. Source: I read it somewhere and then cooked some 2 year past the date pasta and regretted it.

Oh! I have an even BETTER tip for preserving strawberries and other delicate berries. VINEGAR solution! Yes make a solution of about 10% vinegar (I’ve read other suggestions of it being a 1/8th solution or even stronger but this seems to work for me) and gently wash the strawberries with it. It kills mold spores (will…

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.