chromedome

Now that I slow my mouth long enough for my brain to catch up, the brand I used to see most often in restaurant kitchens was Rubbermaid's commercial line. Durable, and you could get them with extra-long handles for deep pots.

Lucky guess, based on how put-together your current food looked. My across the hall neighbour is due around the same time, with her second. She's 5'8" or 5'9" and about as big around as my leg, so she's already starting to look like a snake trying to digest a basketball.

Congratulations on the impending arrival of a new mouth to feed. Your first?

I thought it intriguing that the all-male and all-female populations worked so well in their disparate environments. I can't see the likelihood that both would occur in the same physical location, though that's probably not necessary when you're breeding 'em that way instead of sorting them.

Can't help you on that specific brand, but most kitchenware stores seem to have things that are similar. Truthfully, I just buy mine at the dollar store and discard 'em when they get grubby.

https://www.inquirer.com/news/coronavirus-eggs-farming-20200511.html

Hello...my name is Inigo Montoya...

Yeah, they're not at all responsive. Changing the temperature is like watching an oil tanker do a three-point turn. On the upside, they're pretty easy to wipe up. No cracks and crevices.

Tongue-in-cheek (it is Drew Magary, after all...) but not inapposite: https://www.sfgate.com/food/slideshow/Drew-Magary-pancake-breakfast-diet-coronavirus-202014.php

Speaking as a writer, I can but admire such an elegantly economical narrative.

...in this LA-area publication. https://www.lataco.com/taco-shop-homelessness-volunteer/

https://arstechnica.com/science/2020/05/can-gender-bending-israeli-super-prawns-help-feed-the-world/

I usually grow golden beets as well as red. That'd be a slam-dunk usage for them, I think.

Sooner or later, somebody was bound to take one for the team.

High temperatures are an issue in your fridge? (C'mon, I resisted for HOURS...)

I have my upright's shelves lined with plastic tubs to hold the actual food, but there's a bit of wasted space between/behind/in front. This looks much more efficient.

Have you tried with a pre-gelatinized flour like Wondra? Haven't done so myself, but it might make a difference. Especially if the roux isn't getting cooked out for 20-ish minutes before assembling the sauce.

I really like those "watermelon" radishes. I found some seed last year and grew them in my garden, and plan to again this year.

I'd be lying if I said I followed every thread in the explanation, because a) I don't have the training, and b) don't need to know (I am not, and do not plan to become, an endocrinologist). As an interested lay person it's enough to follow the main thread, knowing that if I should later want to take a deeper dive on any part of the cycle, well...that too can be Googled. It's more or less a job skill. On some of the sites I write for, I actually need to take this kind of information and boil it down into something anyone can grasp ("...your liver normally makes fuel for your cells from the foods you eat, but if you're fasting it has a backup plan..."). Hence my usual response when someone asks what I do for a living: "Look sh*t up on the internet and explain it to people." My big irritation/regret right now is that I don't have the math skills to follow the statistical analysis in a lot of papers, so I have to rely on the opinion of others as to whether there's been any p-hacking. Years ago I had a friend who taught stats courses but I didn't avail myself of his skills. (sigh) I suppose there's always Khan Academy or something...

https://longreads.com/2020/04/16/my-body-is-not-a-temple/

It is indeed a dense read, but manageable. I've gotten as far as section 1.5 after last night, and so far it's fascinating. My GF's mother has NAFLD and my daughter has some sort of esoteric, as-yet-undetermined form of insulin resistance (further testing, of course, is on hold for the duration of COVID) so it's a subject I've intended to take up seriously for a while. Also T1 diabetes runs on one side of my family, which raises the urgency level just a bit. The broad strokes are easy enough to manage (healthy diet, moderate excercise) but I like knowing the details as well.

LOL Yes, that's one distinctive you'll find if you ever travel in Canada. Here the default egg is always over-easy, and there are few places (basically just southern Ontario) where sunny-side eggs have a foothold. The comment you'll typically hear is "I don't like 'em looking back at me."

We'll agree to disagree. It *is* important if you're a breakfast person, and it's not if you aren't a breakfast person. As HeidiH said upthread, "we are all unique" and there is vanishingly little about food that is truly "one size fits all."