I don’t think so FIGJAM, I imagine this thing is well-engineered.

Incidentally, when I was doing the same activity from 18-20 I could not!

I’ve never seen a Lifehacker article with this many comments and this much anger!

Or, waist-full, amirite!?

Can you share some current nutritional theory that focuses on physiology of calorie usage? I’ve been taught calories in/out, but I’m happy to learn more modern theory.

Anyone that uses this extension is a monster.

The problem here is that cocaine (generally) makes you poop.

Well, no one with a moral compass or brain can succeed at any rate.

She isn’t attending the convention yet? What is she doing?

A boon for the funerary-industrial complex! Just another way the GOP supports the working stiffs.

Can you share more info on the difference between dry and liquid cups? Everything I’m finding is saying they’re the same size.

There’s nothing inherently unhealthy about olive oil or cheese - in moderation.* Obviously this recipe will change the macros and calories of the nuts, but you can incorporate this into your diet easily if you are mindful.

I agree completely, just making sure nobody misunderstands.

Can’t set them on fire with an immersion circulator!

OK, I think I see what you’re saying. Yes, I agree the title (“They Key...”) is click-baitey. Obviously sous vide is one of several ways to make a super juicy, tasty burger. And I do see this kind of language put out too often to describe sous vide.

Yeah, I wouldn’t say that sous vide is “superior” for standard applications like steaks either. Can you make your steak a little more perfectly medium rare? Sure. Does it matter? Probably not. More likely it’s the least important consideration (after searing, seasoning, meat quality, etc).

Not sure which brand of freezer bag you’ve used, but I’ve had no taste problems with standard Ziploc Freezer Bags which are BPA-free.

If you want to great a real, real good sear on a bigger piece of meat (eg a steak), you might try a chimney lighter.

Many people cook sous vide in BPA-free Ziploc bags.

Sous vide was used in the kitchens of the world’s best restaurants long before equipment was available at a consumer-friendly price.