I oddly am liking the look so far. Now just lower it 2-3 inches, lengthen it 10-12 inches and give us an EV wagon! Dozens of us want one... DOZENS!

Oh the good-bad old days of mixing in the little marble of yellow food coloring dye by hand into starkly white margarine ... barf.

You beat me to my personal favorite, Bixby Bridge in Big Sur. 

That's a specious argument, if it's double the price of another product many people won't buy it.

Why isn’t grapeseed oil talked about more? I think it’s generally a higher price than most other neutral cooking oils. I do particularly like it for salad dressings. 

I have been known to roast a bird to perfection, then carve and make a meal of the oysters, wings and various carcass pickings leaving the larger legs thighs and breast cuts for another day when cooking just for myself.

Motion seconded, with the caveat that it may go to the carver, which is usually the cook but not always. When I am pressed into roast beast or bird carvery at someone else’s house I reserve the right to the little tasty bits first assuming it’s carving in the kitchen, not at a dining table.

You kinda asked for it...

I trust Serious Eats list, and it includes common animal fats used in cooking. People are too afraid of using animal fat and frankly anything that’s closer to natural and not forced through some hydrogenation process is healthier than more modified fats. And, sometimes animal fats just taste better like when used for…

Congratulations on your red tinted vinegar, that’s so far from anything to compare to sriracha it’s kinda funny.

I haven’t used their sriracha in a long time, but it is the best out there. I just have grown to prefer the sambal oelek and chili garlic sauces. I will be stocking up with fresh jars of each for sure!

I’ve grown Japanese shiso before, but this year I wanted to try something different. I’m growing a Korean heirloom perilla from Kitazawa Seeds. It’s still way too small to start picking leaves but this has me looking forward to the experimentation once it’s ready!

Time to pull out the evergreen explanation...

I have I higher expectation of Gordon actually coming through with a vechicle that’s innovative than I would have for any “regular” automotive manufacturer, large or small. I can envision him teaming up with Rimac for some powertrain componentry while he designs the vechicle dynamics and packaging.

Lies, I don’t need more, I already have at least 6 kinds of seaweed in my pantry! Ok, fine, if I have to I’ll go find some more varieties to try. My current favorite is a Korean imported “sea mustard” wakamae type that is sliced before it’s dried. It gets thrown into soups several times a week, and also used…

Likely add a sprinkling of drugs to that cocktail...

I’ll take my own version, using homemade hollandaise to dress the lobster meat, or if feeling extra froggy bearnaise.  

See, but being a fucking narcisstic sociopathic asshole is far more of a choice than neuro-atypical or LGBTQIA+. 

When did he personally chose to be on the autism spectrum? 

Victorinox Fibrox Pro knives are the SHIT, as in awesome. I have a ton of stupid expensive knives and most of the time I reach for the Fibrox Pros. I will quibble that a multi-pack of Mercer paring knives is cheaper than the Victorinox equivalents and basically the same.