YOU’RE WELCOME.  Read more

‘By vibrating a nut’s electrons you’re able to cause the oils inside it to warm’. The Takeout turned so stealthily into a food porn site I barely noticed. Read more

That last one can be enhanced by getting a French butter keeper. You put the softened stick in the top portion and water in the bottom. When put together the water seals the butter away from the air/pests/pets etc while keeping it room temp and soft to spread. This is by a fellow potter:

I prefer using a Butter Bell instead of a butter dish, but the effect and result are the same . . . room-temperature butter than spreads like it should!
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Was there ever a debate?  I knew the answer before i read the article and was mostly annoyed at how many wrong ways he came up with to butter bread. Read more

Correct answer reached. There really shouldn’t be any debate about this.  Read more

Back when I was in college, there was a manager’s special on the “shoulder chops”. They were like 30 cents on the dollar compared to the loin chops I’d been used to, so I bought a promising-looking pack, cooked ‘em up, and... Read more

Never understood why shoulder is so much cheaper than loin. A grilled pork shoulder steak is a mighty thing. Similarly I can’t see why people want beef fillet steak instead of ribeye or rump. I find fillet to be far too yielding and flavourless. Read more

When I was in high school or maybe early in my UNO years, I went to Florida with some friends. We were at a bar and we needed to leave but we weren’t finished our drinks so I asked for a go cup. I was gobsmacked to learn that wasn’t a thing in Florida. Or almost anywhere, really. Read more

“unless someone’s invented a way to pock from a distance of six feet” Read more

I always assumed this was a Greek thing. Read more

Duck, duck, gray duck all the way! Though now I live in goose territory and could probably be arrested for my gray duck heresy. Read more

Just here to weigh in with another demographic data point—this is/was a cherished Easter tradition in our large Italian family in eastern MA. Read more

We are a Greek family and have been doing this for generations. Not the cheating part, the cracking part. We always believed that the winner got a year of good luck. We also wrap a coin in foil and burry it in a loaf of Greek bread. the one that gets the slice with the coin in it also gets a year of good luck. Read more

I eat instant grits and old fashioned grits. The instant is convenient for a quick breakfast at work, and the old fashioned stuff is for weekends when I have time to attend a pot of bubbling napalm in the morning.
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Instant Grits are good for work. Pack them and some powdered milk, cheese and sugar. Breakfast when you are ready to eat it.  Read more

Don’t you be ashamed. Plenty of us real Southerners ate instant grits. My parents worked long hours and had to feed me something in the morning! Read more

Admitting you grew up on instant grits showed True Grit. Read more

Love this piece. Sometimes, you just have to think of convenience foods as their own thing and allow them to exist -- not to take the place of the “real” product, but because they have their own advantages. I hardly ever have time to cook grits for myself for breakfast, but many’s the time I’ve brought instant grits… Read more

Grew up eating harina, which is basically Cuban grits. My abuela would make it for me two ways - sweet for breakfast (topped with milk and sugar) or savory for lunch/dinner (topped with picadillo, a kind of Cuban hash). A few years ago I found myself suddenly craving harina, a thing I hadn’t had in decades. I got the… Read more