Fun Fact: Strawberries are NOT berries.

so orange, full of stretch marks, all round and not very green anymore, quite a summary of me :D

I remember watching my mother do this.

I'm not much of a cook, so please bear with me. Why?

Personal favorite for me is granny smith.

Patty experimented with fire a few times back in college.

I love underripe bananas.

Long live extra virgin olive oil!

If I ever go to Japan, it will be long after I have forgotten this information, but it was interesting to read at least.

Or put it in the air fryer.

Totally agree with 'Well Done' description.

I have almost the same chart, but instead of different kinds of tea, it's just scotch. (I'm kidding. I no longer drink alcohol.)

and use real butter and real milk, not light, not reconstituted, which is coming from an animal :)

You will never get 100% of the juice, no matter how you cut it.

arabica beans taste horrendous also! (my taste buds, you do you 👍 )

Chocolate covered coffee beans.

So our store has fresh coffee served all day. Regular, decaf, breakfast blend, and Columbian. The brand we use changed the name of the "regular" to something like "premium arabica." (I checked the ordering codes, it's the same thing we always got, just changed the name.) But my idiot manager insists it's something different and put a new label on the coffee pot. Now our morning customers are the kind of people who don't like change. They threw a huge fit over the new "Arab coffee" and demand the regular back. And no amount of explaining to the manager will convince ger that it's still regular coffee, put the old "regular" label back on it so people stop complaining. 🤦‍♀️

I drink my coffee black, so it has to be Arabica.

I prefer arabica, but I also prefer a very bitter coffee - therefore, I continue the search! Often!

At last, someone who knows about basting. Edit: these are my people!

"Gratins" "Vegetabkles" "Sandwitches"

Each one will cost you $8, plus a 90% tip, at Starbucks.....

I simply use a cup. For each cup of rice, I add two of water.

I'm afraid neither my ice cream spoons (pointy end flat bowl) nor my sugar spoon (square) look like this.

Yes.

Trivia: True melons are all varieties of the same species "cucumis melo". The horned melon is not a true melon , but a separate related species in the same genus. The bitter melon and watermelon, however, are not even in the same genus as melons. The cucumber (cucumis sativus), is far more closely related to true melons than the watermelon is.

Did you know that butternut squash, if pealed with a vegetable pealer, oozes a clear sap that is a terrible skin irritant and can cause mild to moderate skin blistering? Ask me how I know.....

I thought it was just chicken grease + salt. Any other Futurama fans out there?

I'm not generally fond of one trick pony gadgets, but I like my egg boiler

The informal is my formal, normally it's on the couch with a fork and a movie.

Finally! /s

Sadly mexican cooking ingredients are almost unavailable in Australia outside of capital cities. Even online I'd have to order restaurant quantities to get anything.

You're missing black salt

That is just three types of potatoes. Not all "red" potatoes are for salads. There are thousands registered potatoes. By "thousands" I mean that I can order over 4000 variants. Do you want them big, small, round, weird, yellow skin, red skin, white,... for quick consumption or for long storage?

This may be typical, but not accurate. The vintner can make almost any wine dryer or sweeter.

All those dairy farmers in DC are always clogging the streets with their stupid cows. 😐

Who boils mushrooms and bell peppers?

I'd say wild rice actually has quite a strong earthy flavor.

Shame there’s no taste guide. Which is the sweetest? Where are they grown?

Or you could just use the metric system.

Cheese toastie / Welsh rarebit??????

I bet many a vegan fell off the wagon, due to bacon. 🤔

Sichuan style eggplant recipe is heavenly! Just one of those Chinese eggplants is enough for one person for several days. One of the easiest foods for meal prepping when you can’t cook daily.

Great, now I'm hungry.

Nobody else uses a blowtorch?

Donuts and wine…American food horror stories I’m too European to get.

Clarified butter: 250°C / 482°F

What about the collar? A nice hamachi kama 🤤🤤

I've lived in Japan for over 25 years. Where I live, I never see signs like this. The only one you absolutely do not do is the last one. NEVER ever ever stick your chopsticks upright in your rice bowl (for the dead), don't pass food from chopsticks to chopsticks (that's how you pass the bones around after cremation at a Japanese funeral ... and yes, been there, done that). Death taboos are very strong. Although, it's not like Grandma's gonna beat you with a stick. They'll just say don't do it. As for mixing wasabi and soy sauce? That's how my inlaws always did it, and they were very traditional. Some of the others aren't really taboos. It's just easier to eat sushi if you do it the right way.

Mmmmm eggs medium easy in bacon fat, and the bacon wrapped in the toast to wipe up the yolk. Add coffee and fruit, and Bob's your uncle (unless you don't have an Uncle Bob).

Surely the thickness of the steak affects how long you need to cook it?

Some context on this would be nice. What?

My airfryer is in Celsius....