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bahahahaha: Crashed on quit again. I’m confused by this. Why would quitting the app cause a crash so frequently? This would be like if you worked in an office from 9-5 and every day at 4:59pm you became filled with rage and ran around throwing chairs and breaking windows. Then you went home and came…
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I cringe when I see the Chicken Caesar because it represents an embrace of the misinformed and unimaginative American diner, who for better or worse continues to shape our menus. I’ll have a salad, the reasoning goes, because it’s healthy (let’s disregard what it’s slathered with), and I’m hungry so let’s pile on some chicken…
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So, yeah, face the facts: creationism isn’t just a weird reaction to bad science instruction and those annoying godless liberal college professors — it’s just one symptom of a deep-seated mental derangement.
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Serious Eats has a Food Lab feature on how to make Ricotta cheese, where they dispel some myths about temperature and level of difficulty, and confirm something anyone who has ever heated milk on the stovetop already knows: As milk heats, the proteins and fats on the top surface begin to coagulate, forming a sort…
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Ron Eade on bottled water: Yes, I suppose we can mitigate our guilt by tossing plastic bottles into a blue box recycling bin (originally promoted by the packaging industry to put an end to returnable bottles). But the fact that non-renewable petroleum is used to make beverage containers, and then more petrol is used to…
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[via This Is Why You’re Fat]
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Improperly beaten egg whites (both under- and over-beaten) aren’t aerated adequately, and as a result, the final product is dense, flat, and a big disappointment, especially if your arms are aching from beating those eggs by hand. But it’s not hard to get it right, especially if you know a few tips.
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A butcher on how to choose, wield and horribly injure oneself with a knife. However beautiful the shinogi line of a charcoal-forged Santoku, and no matter how solidly made the vintage steel of a French chef’s knife, I have to admit that after years of collecting the world’s finest knives I have settled on one…
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In case you had any doubts, High Fructose Corn Syrup – the cheap stuff that companies have been adding to foods instead of natural sugar for decades – is really really bad for you. Fooducate (my new favourite food blog) posted an article about a new study, conducted on humans, that has linked HFCS to…
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