Well thought out reply. I am one of those that is on hormones but can’t viably go through surgery, and it shouldn’t matter to anyone but myself. 

I was going to say “what is they aren’t actually used for regular cooking Alex” but you beat me to it. 

You should have a chat with your colleague Lillian about the virtues of frozen fish...

One of the best sushi chefs in the world would disagree with you. That and the FDA disagrees as most species are required to be frozen for a period to be served raw (exceptions being very large species like tuna). Even super fresh from the ocean fish that’s going to be cooked benefits from a relaxing period to get out…

Since most raw fish benefits from being frozen to kill off potential parasites and even to improve the texture of the final product, do you really need to be wary if you’re not coastal? You’re far more likely to get a high quality product that’s been frozen than a totally fresh fish that’s been handled properly from…

Store bought tomatoes, peppers and cucumbers turned into gazpacho are generally not worth the effort in the least. Using up excess home grown veggies however is wonderful.

I was happy to recently find out that my preferred local bakery now prints actual dates on the clips, no more faffing about with colors.

Method 4 is the only way to go, but you have to be fucking food prep pedant, have stupid sharp knives and a lot of patience. The reward after doing it is perfectly pristing membrane-free sections and no juice, if done correctly. That’s why I skip grapefruits and go for the superior pomelo anyway, better effort/reward…

I reach to the back for almost anything that’s refrigerated or cooled: meat, dairy, eggs, pre-packaged lettuce/veggies, or anything else that doesn’t require being a complete asshole and fucking up a display.

Is a pizza puff a sandwich?

That’s like a short form intelligence test, and she failed miserably. I think the average 8 year old with no practice would figure it out faster. 

A hair dryer? That’s for the weak! On a classic episode of Baking With Julia, Poppyseed Torte with Markus Farbinger, you see how the pros do it. When a batter was a bit grainy due to being too cold he simply holds the bowl on a gas stove burner for 10 or so seconds and commences remixing. So much faster than a silly…

My overgrown pot of Kentucky Colonel spearmint still salutes you!

Mmmmmm I love “ruining” Bookers in a mixed drink, it really riles up some people. Starting with high-test barrel proof bourbon keeps the octane high even after some ice dilution.

+1 to what you do, living in a drought place makes me (maybe overly) cautious of wasting water when it’s easy to avoid. Don’t even have to change out all of the water, I pour off some and add some room temp or warm/hot water if there’s excess in the electric kettle at the time. 

Rob Zombie is def the best answer on the list! Make it a Fast Rejects mashup!

Butterscotch chips or toffee chunks go better than chocolate chips in oatmeal cookies IMO. 

Carbon steel skillets (or whatever you would like to call them) are awesome, faster response than cast iron while being just as durable. Just find a local restaurant supply store and buy Matfer Bourgeat there, or from an online restaurant supply store. 

Costco lets you bring a guest as part of a normal membership. Just take 2 carts and ring up two transactions, is that really so difficult? Kicking in for transportation costs is nice though, but you’re making this sound entirely more difficult than it needs to be. 

Ahhh the boys version of this nonsense has come around now... so testosterone, much manly...