Half the stars I give on here, I feel I’m enabling behaviour that is clearly not making the world a better or less-fucking-horribly-punny place, but I hit the button anyway in pure admiration. It’s like applauding a particularly devastating moose vs tourist encounter.

Chutneys: you’ll probably need to investigate the British or Indian (and Pakistani and Bangladeshi and... it’s not a short list) parts of the recipe internet but almost any berry can be put to productive and delicious use in a chutney. Also true for rhubarb.

Be careful! That need to re-read coverage several times in order to persuade yourself that some horrible shit really happened - that’s an early indicator of becoming a Mets fan. Next stop: alcoholism and/or heroin.

Is there any chance they’re shuffling towards Bethlehem (MD)? 

Happy extended birthday! Opening this right now in honour of the occasion:

Montreal here: I’ll put our Jewish deli food up against NYC’s all day long. We’ve also got some of the best Haitian, Bangladeshi, Somali and Syrian food you’ll ever get. That said, the single best thing to eat here is the Kouign Amann from - wait for it - Au Kouign Amann. Accept no substitutes.

Solidarity star with added thanks for not sharing your personal rhymes-with-bent stories here.

Can confirm the percocet call. I’ve twice done nine-hour workdays while pissing blood before going to the hospital (my kidneys have incredible timing - they picked two days almost a decade apart when the consequences of phoning in sick were potentially awful for the people who reported to me.) It can be done if you…

Everything that works well as a congee additive also works well with porridge - you can find thousands of congee options on the web. And Scottish steel-cut oats are to Irish oats what a dry martini is to off-brand Guatamalan alcopops.

Press for woman of the match: England got no service at all from her side. Always nice to see an attacker causing havoc with work rate and angles, unless you’re marking them.

Goal difference matters but 13-0 isn’t the problem. In Europe, it’s common for teams to need 5 or more goals against cupcakes like Andorra or the Faroes in order to keep their difference high. The problem is wildly celebrating goals against the weakest possible opponent. The problem is humiliating people who already…

Canadian (TSN) studio post-match commentators on the celebrations: “Classless, petty, skin-crawling, appalling, awful.” Chinese (CCTV-5) studio post-match commentators on the celebrations: “A very embarrassing thing to see. Strange that the coach does nothing to stop them.” German (ARD/ZDF) commentators during the…

What’s frustrating is that there is enough talent in their domestic league to suggest a deeper run might have been possible. They’ve got the most conservative structure/selection/training/management/you name it on earth and it’s so counterproductive. They’re organized to ensure they won’t lose to creative/chaotic…

Tried this tonight, except in a pan over wood instead of in an oven. The chops were every bit as maple-sweet as described and perhaps a little more determined to blacken at the crust because of the cooking method. I thought the chops - and especially the reduced marinade - had a really wintry note to them, although…

I dunno: that’s clearly fake hair and the beard looks drawn on. He might actually be a blonde woman from Poplar Hill trying to see how the economically anxious spend their evenings.

Ugh, those people. I heard they get down for the upstroke...

Refrying things definitely needs to become an ongoing series: Todo el Mundo Refrito or similar... Am definitely going to try this recipe.

I’m now imagining her in an 09:00 Monday classroom, attendance on the wrong side of 50%, mumbling, no-eye-contact lecturer up front saying “Today we will, ummm, consider the threat surface presented by, ummm, point failures with reference to both, ummm, theoretical and practicioner’s perspectives...” She looks around…

It can be done without mustard. Most recipes include mustard because it increases the amount of lecithin in the bowl (some comes from the eggs too). Lecithin is the chemical that permits emulsification. You absolutely can make mayo without it: mix the vinegar/lemon juice/whatever acid you’re using with the egg yolk…

Maybe try sauce gribiche, if you’re really not a raw egg fan? https://www.bonappetit.com/recipe/gribiche-dressing This recipe is the basic form, but I prefer it with the eggs mashed down to a slurry and the herbiness dialled way up. It is the finest condiment known to humankind when humankind is eating leftover bbq…