Dave the Cook

Someone who knows the difference between a tautology and a synonym is not, simply by that distinction, a linguist, either.

Inspired by @rotuts . . . . . . and @blue_dolphin in her subsequent post: I was reminded of something. I reminisced and researched a bit, and came across this, from member Pierogi (RIP), way back in 2010: We got a box of the recommended product, and I can confirm that all of the above is true. Tacos made from TJ's fish nuggets (with cabbage slaw and avocado crema) easily meet our 80/20 rule; getting 80% of the food experience while expending 20% of the effort. They'd have been 90/10 if we'd baked them in our BSO, but we added the step of shallow-frying them. They went from pretty good to exceptional.

True. But if Heinz was involved, the Guardian piece probably wouldn't have included: Later in the article, we read: Heinz (including "lots of bored trademark lawyers" and most likely substantial financial means) is not mentioned as part of Momofuku's resources.

I dunno if this is relevant news. That article is almost five years old; I saw those sauces months ago at grocery chain stores.

I don't really understand the question, but does this not help? Cure calculator

Yeah, almost every recipe I came across (that looked trustworthy) specified chuck.

Are you planning to stock up on post St. Pat day CB for future experimentation?

Thanks, @rotuts. Some stuff is already sold out in the smaller size.

And, according to @rotuts it's currently on sale.

Some brands of ground cinnamon may contain harmful amounts of lead and should be thrown out. The FDA is also asking relevant distributors to conduct voluntary recalls. FDA announcement.

The @rotuts model of Instant Vortex Plus Air Fryer (eG-friendly Amazon.com link), mentioned here (and elsewhere) is on sale at Amazon for almost 50% off (in the US, anyway).

Those Shun shears came out on top at America's Test Kitchen recently (maybe it was last year). In case you were wondering, Wirecutter (another review site I usually find reliable) just gave them a sniff (no recommendation). It's interesting that blade-length, on which ATK raved, Wirecutter complained about. My guess is that Wirecutter isn't really interested in kitchen shears.

I'm impressed.

We eat their cheese-filled pastas fairly often, either en brodo (when good stock is about) or with a pesto-cream sauce of our own making. We tried the lasagna, but unlike @Maison Rustique, we did not enjoy it. We've never tried the sauces, and most of the flat pastas and combinations (as meals or with sauce) aren't for sale here. What we do employ often are the lasagna sheets, cut into extra-wide papardella-ish noodles for stroganoff or short-rib ragu and the like. It's not as good as freshly-made pasta (it's a tiny bit too thick), but it's miles better than dried-and-boxed-or-bagged noodles. It easily meets our 80/20 rule: 80% of the quality for 20% of the work.

Mine, too.