Who would have guessed the race for most wipipo-flavored Thanksgiving would be a dead heat between New Jersey and Oklahoma...

Good for them standing up for their beliefs but ask Nora Dunn how well this will likely work out.

The Caesar is superior to the Bloody Mary, and I’m not even Canadian! Or maybe I am, and I don’t know it since I have 4 big bottles of Clamato in my pantry. Wait, they’re Clamato Picante, does that count? 

Doing the passata works too and it’s easier / less work to do at large volume. We did that when I was a kid for most of the harvest. I tend to take the time to go straight to a reduced fully flavored sauce now for convenience’s sake when I need a quick cook as it’s a smaller scale. 

Best outcome, grown superior paste tomatoes yourself, process, cook giant batches of sauce then freeze or pressure can it for the whole year. Canned/aseptic tomato products pretty much universally disappoint. 

Yes, poultry can indeed be cooked to USDA safe temperatures and still have a pink look inside, particularly next to a bone. To quote some other soure:

The only person that ever considered him a genius was himself. 

It’s no What Up With Dat, but it still gave me a chuckle just for that bit of goofy weirdness, and yes I like Tom Hanks too. 

I surmise it’s mostly love for Tom Hanks, not the sketch premise. 

A good electric kettle is great for that. At the start of prepping dinner hit the on button and a few minutes later get a pot boiling with jumpstarted water. I think electric kettles are underappreciated in the US.

Not necessarily, there’s no transparency on how the questions about grading were asked, were they misleading intentionally? The point is, when there’s a vested interest in the outcome of a paid survey/poll, the buyer usually get whatever data they want to support their assumptions/ideas. 

Shhhhh, the writer is just paraphrasing the exact verbiage on USDA’s site about prime grading. Talk about lazy fucking writing. 

I’m pretty sure some large portion of beef grading is done by machine/technology, not human eye. Yes there are still inspectors but as you said they can’t keep up with volume. Here’s some interesting reading

To anyone trying to say the sample size is statistically significant, you’re ignoring your own caveat of TRULY RANDOM selection. Any industry driven polling is guaranteed to have significant selection bias and the smaller the sample the stronger the bias is likely to be. 

Wow, feel judgemental much? A survey of 1084 people out of a population of... checks numbers... 258.3 million adults is fucking meaningless. Zero percent of adults I know are unaware of the difference between Prime and Choice USDA labeling. I just proved the survey wrong!

Som tam doesn’t have to be made with green papaya, you can use lots of other vegetables for the base. Thinly shredded green cabbage is good one, sliced or batons of summer squash are one of my favorites. The dressing and flavorings are the same, and I also throw in lots of extra garden herbs like thai basil, holy…

Nice, I hope you do give it a chance. Might I suggest if you’re feeling adventurous and haven’t yet tried it, ask for some mixed pickle on the side. At worst they won’t have it, at best you might get a nod and some extra cred from the server (assuming they’re Indian). To me no Indian meal is complete without some well…

When I cook Indian at home, it’s probably around 80% veg (not including rice) to 20% protein. I think it’s too bad more Indian restaurants don’t do a thali style offering that would get you much more variety and a better balance of veg to protein ratio.

I think important signature herbal/spice flavor missing are along the lines of galangal, makrut lime leaf, fish sauce, holy basil, thai chilies. Ginger, garlic, cilantro, lemongrass are pervasive all over south asia. Also there’s a significant difference between northern and southern Thai dishes/flavors so much that I…