Uh-oh @bobknight33…Sarah Huckabee Sanders is credibly accused of tampering with FOIA requests by reporters attempting to hide her outrageous spending (like wasting $20000 on a lectern that should be under $200) and pressed the legislature to change the laws so it won’t be illegal for her to hide her spending, travel, or official meeting itineraries like Arkansas law requires because transparency is like sunshine and garlic to you vampires and so is following the law. Being republicans and believing rules aren’t meant for them, they did, again because transparency is an anathema to Republicans…expect them to change the law back during the lame duck session if it looks like a Democrat has won office.

Lawyers for reporters say they have proof of her office tampering with FOIA documents and internal communications discussing the plot to change then hide the FOIA documents and just flatly deny the (now fake) requests for public information.

This isn’t going to go well for her, just like ignoring the laws has not gone well for her ex boss. 😂

It’s fun watching the MAGA party dissolve in criminality and infighting. You’re going to need an entire new group of representatives since those not under indictment have been ravaged by other cons for being too close or not close enough with disgraced Donny. Too bad for you MAGA wrote off any voters under 30 and killed off around 750000 of yourselves by ignoring covid, it really makes it hard to win elections when you keep shrinking the base…but makes it easier for dear leader to win the primary, guaranteeing another Biden win. Remember, Trump has NEVER gotten more votes than his opponent, not even against Clinton, who was despised even by the left.

Pooh just wants some honey garlic wings for that late-night hunger pangs!

I was taught a similar technique with an added step (but rarely use it)

Once you have the garlic minced, sprinkle some salt on it then use the french knife on an angle and crush the salt into the garlic.

Apparently it helps to draw out the juices faster.

This is a nightmare reality that serves as a warning. I'm not sure what that warning is exactly but it left me screaming and doing aerobics, hanging garlic on my windowsills and slathering my entire porch in lamb's blood.

-- and I'm a vegan.

My mom wants it to still be mooing. I guess I rebelled, because I like med-well, to the horror of all my Texan relatives.

As for black garlic, make your own, then you know it's done right! It only takes a few weeks according to google.

I'm alright with medium... rare seems like you're eating part of it just like it was before cooking.

Now I need to find a local source for black garlic.

Happy Christmas!

We have the traditional 35°C Christmas day, so lunch had to include salad We also had sprouts and fritters (although that's not quite the recipe, ours has 1 tsp oregano and 1/4 tsp nutmeg as well).

But also, don't stand behind a garlic press, inside a church near any crosses or holy water -- and definitely don't go under no sunlight, not even for a light tan. These things ain't a joke.

I looked up potato ricer on wikipedia, because wtf is that, and it said they "resemble a large garlic press", so then I clicked through to garlic press because that's what you do, you click every link, and there's a line that reads "Alton Brown has expressed suspicion about them on account of their having only one function."

Knife > garlic press. For realz.

The ease of cleaning is what makes or breaks a device in my kitchen. Garlic presses are just a messy inconvenience to me (I prefer hand-washing to dishwashers). You don't have to use the flat of your blade; any heavy flat object will do, but only if i don't have time to slice it paper-thin. More pieces with a larger amount of surface area produce the best flavour.
Of course, if you're cooking for a larger group of people than a single family, this all goes out the window in favor of mass-production.

The garlic press? Are you serious???

The only acceptable unitasker is a potato ricer.

I increasingly want to be Alton Brown's friend and hang out with him at his food castle.

There are unitaskers that are in wide and successful use in the kitchen. The potato peeler for example. I mean, you can use it on carrots as well but it basically does one specific thing. The garlic press is generally considered to hold merit. I'm certainly never going to do that thing where you press down hard with the flat of an extremely sharp kitchen knife on an irregularly shaped clove of garlic.

Ok, I was giving you the benefit of the doubt, but you seem to be serious, so...

You're wrong.

The video debunks exactly what it says it does, the myth that MSG is bad for you, when in fact, it's in all kinds of food.

You got headaches after eating Chinese food from one restaurant; do you know what that means? Absolutely nothing. Your anecdote is completely and utterly irrelevant, unless you've never eaten any other food with MSG in it (like any of the list @Sarzy mentioned).

And yeah, "perfectly safe for the vast majority of people" is a completely acceptable standard. You can pick pretty much any food on the planet and a small number of people will get sick or even die from eating it. But it's "perfectly safe for the vast majority of people". Otherwise, we'd have to ban peanuts, shellfish, gluten, dairy, eggs, soy, garlic, meat... need I go on?

If eating at one Chinese restaurant gives you headaches.... don't eat there.
But don't blame it on some mythical MSG boogie man that was basically drummed up out of xenophobia.

Depends on what you're into. In terms of tenderness, Filet Mignon basically trumps because it's insanely soft, even when cooked up to well-done.

If you want a flavourful steak, go for anything with a "Bone In". That would be a rib-eye, bone in rib steak, T-bone, etc. Typically they're more flavourful steaks because they tend to be "fattier", and fat = taste.

The "baseball" and "coulotte" steaks are typically beef for the sake of beef, usually not going to be the focus of your dish, it'll be something that gets topped off with blue cheese or garlic butter as another type of flavour.

Flank, Skirt, "hanger" and most other types of steaks are also not typically the focus of your meal, but will usually be cooked up for other parts of it. (Order steak fajitas at a restaurant? 90% chance it's one of these three steaks.)

The key factor to almost all of them though is marbleization, which refers to the amount of good fat that's weaved its way through the cut. It may look gross when raw because it's honestly like a buncha white shit on your steak but once that's cooked up that's where the flavour comes from.

My personal choice for a steak is the Bone-in wing steak. It's effectively a giant slice of prime rib roast that's been cooked up like a steak. Very tender, lots of flavour, and at the end, as long as you don't mind looking like a neanderthal, you can actually just chew the meat off the bone for some of the most tender / tasty steak you'll ever have.