Yes but they didnt check IDs at the gate to board the plane. Hence scanning another pass worked and nobody checked the name. 

Cast iron is the right cookware for most situations. Anything else is for advanced techniques or regional cuisines. If I had nothing but a set of cast iron cookware, I could still cook pretty much everything I like to eat.

Rooibos is wonderful - I got into it during a period when I stopped having caffeine.

We all have a favorite pot, pan, spatula or bowl...this is nothing more than a story about someone’s favorite and having worked in restaurants back in the day I see the point of the story.  I don’t know if it is worthy of an article but maybe it’s a slow day, and I cannot imagine what being a creative type with a…

Yeah. Cannot tell which audience this writer is trying to court. Talking about butter and cookie recipes, fine. $1500 water systems and long essays about eating out regularly at French restaurants? We make fun of Salt Bae. We do not emulate him.

So you use it the same way I use stainless steel mixing bowls and you can get a set of various sizes for the same price as a hotel pan and it'll last just as long. 

This site used to have a much wider range of article types: recipes (Kevin Pang and Allison Robicelli, especially), personal essays, ingredients writers liked that readers might not know about, articles on regional foods, series on forgotten cookbooks, much more. I don’t know if the move to predominantly fast food and…

If you’re going to cook dried beans, a pressure cooker is your friend. Soaking is definitely optimal for chickpeas and kidney beans.

More articles like this would be welcome! Thanks for focusing on stuff folks can do at home.

One thing that kept me from using dried beans was the notion that they had to be soaked first; that meant making beans had to be planned rather than spontaneous, and I usually decide what’s for dinner that afternoon. But you can bring the beans to a hard boil for 10 minutes, then turn them down to a bare simmer and…

~450,000 km2, bigger than California

Glad I’m not the only one who noticed. 

Allow me to edit your comment.

Thank you - this was annoying to me as well; poorly edited.

Yeah eggplant is one of those things that on it’s own is pretty terrible, but paired with other stuff can be good, I find squash and zucchini to be the same.

I am right there with you. If it is plated in front of me I will gladly eat it. I will not buy or cook it.

Because you’ll spend less.

You mean you didn’t need several paragraphs of pointless blather to make the stunning case that restaurants like money?

Nah, no one has the time let alone all of the necessary ingredients on hand to make them. Just finding wraps in that size is hard if you don’t have access to a Mexican/Hispanic supply place. 

Chipotle was perfectly adequate. Not great, not excellent, but it was solid fast casual.