s00ngtype's Profile

You forgot one:
http://www.thekitchn.com/thekitchn/slow-cooker-recipe-beef-shank-in-red-wine-160583

If you're burned out on chicken, why not ditch the chicken for a while? Branch out and use other meats or fish. Try some vegetarian meals.

@nbmom

"To make smart, budget-friendly decisions, we like to know which types of conventional produce have the least amounts of pesticides and chemicals. These are the ones we buy."

The pit does not possess preternatural preservation properties. The only way to prevent unsightly discoloration is to prevent oxidation. One can prevent oxidation by minimizing the avocado's contact with air. That is the only "trick" to keeping an avocado at its best.

If I'm going somewhere on vacation, either the food is good, or the rock climbing is good.

It's way off for some things. Buttermilk, for example, last a lot longer than it says.

I just bought a meat grinder so maybe I'll end up doing some sausage parties.

Another good one: Kebab party

I usually just measure by eye. Sometimes I'll use volume if I feel it's necessary to be more precise. I use weight if I'm baking.

Why not let local artists and community members decorate the buildings? That way at least the people who live there will have a say in what it looks like.

Another factor: People (especially non-foodies) judge different foods by what their general impression of the food is, even if they haven't tried the food in question.

For example, I brought a sardine-salad sandwich in to work.

co-worker: Oh tuna today? Looks good!
me: Actually, it's sardine.
co-worker: EWWWW GROSS IT SMELLS BAD GET IT AWAY
me: but you just said...

Same thing with prunes. So many people think they're gross even though they haven't tried them.

There is also a strangely prevalent preference for white meat chicken over dark. Probably due to the "made with all white-meat chicken" marketing. My roommate once said while food shopping that he thought dark meat was gross, but then later he tried something I made with thighs and say "WOW this chicken is so flavorful!".

This is by far my biggest food-related pet peeve. Just give it a chance before you dismiss it, people.

Also,
The texture of natto didn't bother me the one time I tried it. The spider-web-like mucus strings didn't bother me either. The ammonia taste, however, was truly awful. I've considered that maybe I got a bad batch in my sushi that time, so I'll try it again.