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I come from a long line of people who don't care about our long line of people. Whenever I asked my grandparents where their parents were from, they'd all launch into the same speech about how Poland and Russia switched borders a lot. The only thing I got...
I recently spent an entire week eating only food that I had shrink-wrapped and cooked in tepid water for an inordinate amount of time: eight hours for a chicken breast, 24 hours for a steak, 36 hours for short ribs that came out rare. Although this culinary method may...
One of sous vide's selling points is that water is a much better conductor of heat than air is. Set a water bath to 145°F (63°C), and food will reach that temperature and stay there. (Contrast that with the need to quickly remove meat from...
My results were mixed. After using time and temperature info I found on the Web, as well as some recipes that came with the PolyScience gadget, I ended up with truly divine endive: cooked for 45 minutes with a little bit of lemon, it came out sweet, melt-in-your...
The result is a mixed entertainment, more engrossing than enthralling, that leads moviegoers down a long hall of distorted mirrors, then pulls the expertly woven rug of plausibility from under their feet to reveal the scary graffiti on the floor. Whether you feel enlightened or swindled is your call. But...