I use dry beans all the time, and never refrigerated dry beans.
They’ve gone hard on me after they’ve been kept in storage for a long time, but it just takes longer to boil them tender.
Beans and other legumes are up to $1.29/lb here.
Chickpeas, split peas, any kind of legumes are great!
For soups and chilis, big batches and freezers is the only way to go.
I’m surprised by how much I use this stuff, and the competitor Slap Ya Mama. I started buying a can for red beans and rice, but it’s just perfect for seasoning eggs, marinating chicken, etc.
I almost never make sauce from scratch.
You know that brown stuff that’s stuck to the pan after you sear meat or stir fry meat?
That’s called fond.
Add a little water, heat and stir to dissolve the fond, and add a little pre-dissolved cornstarch,i.e. a slurry, to thicken the boiling broth to make gravy.
It usually tastes just fine as is, but you can add spices, wine, sugar, salt or whatever.
It’s about 1/3 down the original paper, but there is a photo of the frozen specimen:
It’s a couple of centimetres long: It’s a prawn.
I have a Darto No. 25 that feels like it could survive a nuclear bomb.
It’s really heavy, but of course it maintains temperature really well, so it’s great for searing, and being a breakfast griddle.
Some brands have very thin steel: My first carbon steel was a “BK” that has a very thin layer, and therefore heats unevenly on my electric coil burners. I wouldn’t recommend those.
I do like the semi-nonstick seasoning when it’s built up over time, and that is a big advantage over stainless steel.
But of course, stainless steel has its advantages too: Much less fussiness and maintenance to keep them from rusting, worrying about acidic foods, washing and drying immediately after use to prevent rusting, etc.
A wonderful collection of strange studies, as usual.
The zebra stripes on cows thing could be very useful!
Teflon pans have less of my food stuck to them, and therefore increase my caloric intake. I blame Teflon for my being overweight.
Getting academic research funds to learn how to make better pasta sauce sounds like a dream!
An anti-smell shoe rack does have commercial potential!
Drunk bats don’t navigate or fly as well as sober bats. Duh.
Telling people they’re more intelligent than average makes them think they’re more intelligent than average. Remember that when speaking to your kids and family.
Rats preferred cheese-only pizzas. That actually surprised me that they wouldn’t go for more protein with the meat pizzas.
Babies preferred garlic-flavored breast milk. Well, the dairy industry should take note of that…
Fingernail growth charted against age. That actually is interesting, although a sample of one. Need more data points.
Maybe Dutch just sounds like drunk German.
Sometimes there’s nothing more satisfying than something simple as this.
The trick is collecting clean polystyrene foam.
You can’t throw it into a mixed recycling bin because it crumbles and contaminates the other materials.
We have a polystyrene recycling system here in San Francisco, CA, the only one in the US I’m told, but we have to separate the polystyrene foam and bring it to the dump.
It’s free for SF residents.
They are a little scary, but it’s just a stovetop pressure cooker.
They’ve been around for decades before the Instant Pot came along.
Yeah, it’s a muddled headline.
Good article though.
It’s a subtle distinction.
High temperature/energy leads to entropy/liquification, but I think what this experiment demonstrated is there’s a short delay or “entropy build up curve” between high amounts of energy and the “transmission” of entropy through the solid molecular structure to a liquid state.
I’m not sure if I’m wording all this correctly.
They didn’t say anything about cooling the gold film.
They measured it lasted as solid at a certain temperature for a certain length of time after it had reached that temperature.
I’m sure it eventually melted, but the question was how long it stayed solid after being superheated past previously theoretical limits.
…until someone figures out what’s wrong with it…
Girl band version of this song incoming.
Shredded potatoes, mixed with batter and crispy bacon, pan fried in bacon fat.
A breakfast food from the northern part of England.
And, as others have said, a variation of similar potato cake recipes from across Europe.
It was tasty! Satisfyingly filling too!
I think the Backyard Chef said that his particular version of floodies are from the Northeast.
They probably go by other names elsewhere in England.
After reading a couple of latke recipes, why yes!
I do have to say that adding onion to the mix would have been an improvement.
There must be similar potato cake recipes across Europe, I’m sure.
Although conserving the rendered bacon fat to fry the rest of the cake is both tasty and thrifty.