mh330's Profile

Say what?

How does 2x the coffee grounds + 1:1 dilution of water to coffee concentrate NOT equal out to the same amount of coffee used per cup (hot or cold), much less end up costing 2x as much in raw coffee beans?

Shame on you Grub Street for not fact checking, and shame on you Kitchn for perpetuating.

Ditto on puree, freeze, and then cut off a chunk as needed.

WHAT?!?!?! How can you take such a great, deep drawer and use it for what a shallow drawer is meant to do? Deep drawers are cabinet replacements, and a significant improvement at that. Put your pots & pans in there. Don't need 'em for that? Use it as a pantry, with all your big canisters of flour, sugar, etc., in there -- so much easier to grab and go. I terribly miss my kitchen with deep drawers and can't imagine them being wasted like this... sadness... and jealousy... :)

Oh boy.

I am not a design obsessed person, and so i find the knock offs right for me. How? I see a neat chair in a restaurant or catalogue and buy it because it looks "neat". It is worth approximately $50 to me, but i might "splurge" and get it for $100. Was i aware that this was originally a super elite super important designer piece that retails for $1k? No. Do i care? No. Do i want the original for $1k just to be able to say i have some original of some designer i've never heard of anyway? No.

As far as i'm concerned, these are two very different markets. The people that truly value the originals and see that the knock offs are a little "off" and not "perfect" are the collectors, the people that truly appreciate and obsess over the fine details. To me, a chair is just a place to put my butt, and i want it to vaguely nice. I'm not going to "invest" in it, nor am i going to notice that its a little "off" from the original, which again, i've never heard of anyway.

I kind of feel like we've got two camps here: the people that play with the comic book action figures, and the people that keep them in their original wrappings to maintain their value, etc.

Wait. A latte and a cappucino are not the same thing, so how is a flat white a "traditional-sized cappucino or small latté with no cocoa powder on top"??? Is a flat white a random coffee drink chosen by the cafe that just happens to be cocoa-free?

Huh? Am i the only one that doesn't see a problem with this? I agree with the older post where the mirror was over the stove where it would likely get splashed with all sorts of sauces and greases, but over a sink like the above sounds just fine.

Not much different than having a mirror over the sink in the bathroom, which none of us seem to have much problem keeping clean...

so is this basically bird food? Or do you end up with a bunch of glittery oats on your lawn for a few weeks? Should birds be eating glittery oats with shimmery stars though???

I don't think i understand how these salt keepers work. I always thought a salt cellar had to be made of terra cotta or clay of some sort that was permeable, which would keep it from getting too moist and hardening with humidity changes. But the salt keepers featured here are wood and glazed pottery... which seems like it wouldn't have the same function. Thoughts?

Wasn't it this website (or maybe it was serious eats?) that had a post about how spoilage bacteria don't make you sick? Its e.coli and their friends that make you sick, but those are the ones that you can't detect by smell, sight, etc.

I would say, throw out the creamy stuff. If the rest looks/smells fine, its fine.

what's wrong with just stirring when you reheat?