IndyRob

In my browser it does. The + is just what a space gets converted to in the URL.

We are somehow passing in the night as I do not see that at all. Physical properties https://www.wolframalpha.com/input?i=1+tsp+salt Edit: It appears we agree on the volumetric measure, but not on the density.

Not sure what you're looking at. When I do the search it says 6 grams per teaspoon (Edit: 0.2116 oz). I just measured 1 tsp of table salt and it was 7 grams (on my scale that only measures to the nearest gram). I measure salt by weight all the time (usually in greater quantities). Edit: Do people in Europe measure in ounces? I think America is the last bastion of that antiquated measurement system.

I haven't read every page of this thread to see if this has been mentioned before, but wolframalpha.com does conversions from volume to weight (or vice versa) - often with the option to select specific products. For instance, if you type in '1 tsp salt', it will allow you to select among coarse sea salt, kosher salt, fine sea salt and kosher flakes (is just 'salt' table salt? I don't know) But sometimes with other products it gets down to specific brands.

Apparently, the Gerber baby food company ran into a problem in Africa when they started selling their products there. Due to multiple languages and general illiteracy, people were used to pictures that represented the contents of the container. Needless to say, a picture of a cute, smiling baby on the jar did not evoke the intended response. Edit: Okay, maybe not. Debunked. (saw it on QI, I think)

I just binge watched seasons 1 & 2 and feel like I have a love/hate relationship with the show. I love how it's made, how it's acted, how it brings in some of the realities. But the story? I'm not always so sure. The setup is good. Great chef comes in to save a long standing and well loved (albeit dysfunctional) family business. But he can't. Next step? Fine dining, of course. And that walk-in door. Okay, yeah, they set up how it went unaddressed until too late (despite the fact that every other element of the place is pristine - except maybe that pesky toilet). But they clearly figured out how to get stock into the walk-in without a handle since the first failure. They needed a plasma cutter (or whatever it was) to get their chef out?

https://cheesemaking.com/products/cream-cheese-recipe Dead easy. The trick is in the draining. As the culture works it produces more acid. If you don't drain it enough, it keeps working and makes the cheese too acidic. Note that the draining time is 10-20 hours.

It's readily available here, but is more expensive, along with butter. Not sure why, as milk is about the same price as always.

I think they know you have the buying power. But also know that that (experienced) buying power is not exploitable.

I just saw the first self checkout lanes in an ALDI a couple of days before the news reports that Walmart, et. al., are scaling them back.

For anyone wondering like I was, in the U.S., it looks like they're blanketing the east coast from New Jersey down to just above Savannah, GA. The western-most stores seem to be in and around Atlanta.

I have some grill gloves I got at WalMart. They're almost like welding gloves. These are similar... (Edit: no, wait, these are them)

When this happens, you just need to walk away for 15 minutes.

You've just posted pictures of two different types of Walmart panko crumbs. I don't see how that has anything to do with so called shake n' bake products.

You could indeed do that. And, you'd be right. But you'd have missed the point entirely.

No, they don't. They use the normal industrial ingredients. We can choose panko crumbs, but they can't.

Or, just supply your own bag and spice/flour mix for 29 cents.

The gold standard seems to be 90 seconds in an Old World oven that was started in the morning for service later in the day. This, along with 12 hours of dough development produces a product that is light and airy, but with a wafer thin char and the requisite 'leoparding'. But with three days of cold dough development and 4 minutes of bake, our home oven pizza can get pretty damn close.

I still think the baking steel in a home oven can't be beat for indoor use. I'm addicted to YouTube pizza oven videos. I love the possibilities. I love the outdoor oven builds, I love the new tech. But I can do a better Neapolitan style in my oven on the steel than I've ever seen come out of one of these ovens. That's not to say that they couldn't beat mine, they could easily, but they generally don't. And what I want now is to do an 18" NYC style. I can't do that in my oven. 14" max. And that's bigger than pretty much all of these.

I've been 'tinned fish' curious since Anthony Bourdain went to that place in Spain in his show. But I didn't think that meant I should go to my grocery and buy some fish in a can. The whole point was that Spain has some exceptional examples. The Eater article does not mention any brands. In fact, it actively avoids it. (in one case, for our protection, she says - but wouldn't we be better protected if we knew what not to buy?). At a specialty shop... One of those options is a $44 tin of sardines, which my colleague Robert Sietsema notes were “skinned and deboned laboriously by hand,” with a mild flavor and dots of gold leaf to really drive home the luxury vibe. He “vastly” preferred a $15 tin, and noted that he didn’t see much distinction between these extravagant tins and plain ol’ supermarket sardines. Why would you not tell us what, precisely, those products were? Okay, I get it. Maybe you're just commenting on the cultural fad. But it's not a fad in Spain, is it?

I'm just skeptical because I see so many labels advertising 'Gluten Free' when that type of food has no relation to anything that would have any gluten. I think I've seen it on a bottle of water. Okay, maybe that was just a joke.

As long as we're not talking about a flour fried chicken, I'm curious as to what seasonings would not be gluten free. Especially in a rotisserie chicken.

Huh. I thought a site with a name like foodsafetynews.com would somehow expand, or drill down on a Consumer Reports article. But it just uses it as a source. That doesn't change anything, but I just found it odd.

I was curious as to whether they'd try to emulate white meat or dark meat. White meat for the presumed healthiness, or dark meat for flavor. It looks like they went with white meat. I'm only assuming they had a choice.

Yeah, you need to catch it before it deliquesces.