Eat a crudite (pronounced “crud- aight”) while drinking bud light? Read more

It’s interesting that Anheuser-Busch has decided that Bud Light should be a brand and not a specific product/type of product.
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Hashbrowns. I cannot cook hashbrowns. Read more

Artichokes. Anything with them, anything preparing them. And I say this with great shame as a Sicilian (who lived in Sicily during the summers of my teenage life and should have god damn learned!). Sicilians can do anything with artichokes. And they do. Their artichoke dishes are the stuff of legend. Read more

From the POV of NOAA though, if it’s US caught it was harvested as sustainably as we know how, so we should eat it when it shows up. Read more

Are we sure that recommendation wasn’t written in Sharpie? Can someone check? Read more

They need an ad with this.  Read more

Your last paragraph captures it. There’s a wide variety of species. This: Read more

I’m inclined to trust the biologists that harvesting apex predators who take a long time to grow to maturity is not a great idea no matter how ethical the fisherpeople are. Read more

Cool. I’m just going to go to the local shark meat store after work and pick up a pound today. Read more

I have read the Mercury content in shark is way higher than anything else since they are at the top of the food chain. This seems like a weird thing to now be promoting! Read more

Eat a shark, doo doo doo doo doo doo
Eat a shark, doo doo doo doo doo doo
Eat a shark, doo doo doo doo doo doo
Eat a shark! Read more

I have a special thing for sharks. I don’t think I could eat one. Read more

For a while there, I had a HUGE problem when making homemade pizza. I’m slowly but surely getting better at it, however!
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I can’t bread anything.  It all falls off when I pan fry it.  And don’t give me the same old tips about the oil being hot and don’t flip it too early, don’t breadsplain to me.  I can’t do it and I’ve accepted that.   Read more

Motherfucking mascarpone frosting. EVERY TIME, it ends up overly wet and gross and not usable. I’m a great cook/baker in other areas, from the most delicate meringue to the fluffiest cake and all the amazing tarts, cookies, jams, etc. in between. But that bitch recipe broke me. More than once.  Read more

chiles rellenos. i’d never experienced them properly having grown up on the east coast, but once i moved to the southwest, i found them in every other restaurant and they’re pretty tasty. they’re my partner’s favorite food as well, and i just can. not. ever. get it RIGHT. okay i lie, the *very* first time i made them… Read more

....goddammit i laughed at this and i hate you. Read more

I mentioned this there, but have you tried doing half white bean, half cauliflower? I had a lot of success with that.
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Seems like you need more training. Have you tried the Mayo Clinic? Read more