The longest thread ever

[YmoBeThere]

Takeaway from all the lab work? Eat fewer PopTarts.

[budwom]

Takeaway from all the lab work? Eat fewer PopTarts.

technically Pop Tarts can't be food, can they?

[bundabergdevil]

Takeaway from all the lab work? Eat fewer PopTarts.

Why do they want you eating less fruit?

[YmoBeThere]

Why do they want you eating less fruit?

I know, right? Good thing my sodium was in the good range. Otherwise, they would have told me to quit eating all that ketchu...umm, those vegetables.

[YmoBeThere]

technically Pop Tarts can't be food, can they?

I do believe it is in the paste and other items group.

[budwom]

I do believe it is in the paste and other items group.

like those second graders used to do? I never quite understood that...

[bundabergdevil]

like those second graders used to do? I never quite understood that...

Mmmmmm, Elmers.

[budwom]

I knew a kid who was keen on those big gummed erasers.

[bundabergdevil]

I knew a kid who was keen on those big gummed erasers.

Add some magic marker huffing and it’s how I wined and dined my 1st grade girl friend.

Putty for dessert, natch.

[Bostondevil]

I have made paste, it's basically flour and water, I understand the eating of paste among young children.

[aimo]

Oh, I'll hit people, I just don't want to watch other people do it.

Great answer!

[bundabergdevil]

I have made paste, it's basically flour and water, I understand the eating of paste among young children.

As someone who was once a young child, I can relate.

[YmoBeThere]

Sous vide or charcoal?

[grad_devil]

Both?

[YmoBeThere]

Both?

A possibility but more likely a pan sear.

[ClemmonsDevil]

Sous vide or charcoal?

I have never used the sous vide method and I cook over gas. I find I can make a very good steak this way. But I would like to learn charcoal cooking. Just afraid to screw it up.

[budwom]

Chinese food hangover. Yum. Too much yum.

[grad_devil]

A possibility but more likely a pan sear.

I'm team sous vide all the way. 1-4 hours at 128-130 degrees (depending on the cut), then about 60 seconds per side in a screaming hot cast iron pan.

Mmm...

[OldPhiKap]

I had a bag of chopped pork in the freezer, and some homemade Hatch Chile salad verde. Last night I let them simmer together for about half an hour, and it’s the best damn chile verde I have ever had.

[ArkieDukie]

I had a bag of chopped pork in the freezer, and some homemade Hatch Chile salad verde. Last night I let them simmer together for about half an hour, and it’s the best damn chile verde I have ever had.

This sounds incredible! Good idea for something to cook.