Shrimp Band!

Every time I'm like "IDK this thing that I'm making a post about seems super obvious, this is probably going to be more an exercise in showing ass than helping people" I am mistaken.

What other stuff do you not know how to do in the kitchen that you want to learn?

I always see the dog choking info on here, so here’s what to do if a kitty is choking

Save your kitties, we all know they eat everything anyway. 

http://www.wikihow.com/Save-a-Choking-Cat

http://www.wikihow.com/Perform-CPR-on-a-Cat

hi i just created an excel sheet where i can pick a meal and have it autopopulate the ingredients i'll need as a shopping list

i have never felt so smart

how much fun are we having in this timeline folks?

DO NOT DO THIS!!!

If a website has a paywall, like New York Times, DO NOT use the ctrl+A shortcut then the ctrl+c shortcut as fast as you can because then you may accidentally copy the entire article before the paywall comes up. And definitely don't do ctrl+v into the next google doc or whatever you open because then you will accidentally paste the entire article into a google doc or something!!!! I repeat DO NOT do this because it is piracy which is absolutely totally wrong!!!

LEGO - Rubber Duck 

WIP. Pretty sure I invented a new music genre today so I get to name it. I am calling it yarble-core. It yarbles. To make yarble-core you need to make it yarble.

This is potentially life saving information everyone should know.

Grinding whole spices is WORTH the cost and effort

Just wanted to remind folks that if flavor was color, pre-ground spices are pastels, and freshly-ground spices are vibrant fully-saturated jewel tones with an iridescent rainbow sheen.

I am not shilling, I will not link you to a brand or product.

But please, please put it on your future to-do list to acquire a ultra gritty (not smooth ceramic or glazed) spice grinder. Lava rock if you can. The mexican Molcajete works wonderfully. An electric grinder if you must.

Search for a local asian or latin supermarket for cheap whole spices in bulk. Per-Pound, whole spices in a baggie are almost always cheaper than pre-ground bottles.

I am begging you, knees on the ground and tears in my eyes, to please, just once, go buy a tiny amount of good-quality cinnamon bark.

It should be a lovely medium-brown color with a soft orange tint, not nearly black with age. It should look a little soft and crumbly around the cut edges. Look for the flat pieces, which haven't curled into rolls from dryness.

Break a little piece off. Less than the size of your thumbnail. Crush or grind it however you can. Smash it with a hammer, make dust with sandpaper, however you want.

And stick it in your mouth.

A tiny amount of freshly ground cinnamon bark is heady, fruity, sweet, floral, and has a warm spice that breathes down your throat. You can chew on bits of the bark like candy, it's so sweet and good.

Pre-ground cinnamon tastes like bitter dust and betrayal by comparison.

The really old, dry as dust cinnamon sticks that look so dark brown they're nearly black... you can grind those up too, it'll improve the flavor, but it's about three steps behind the fresh stuff. Kingdoms fought wars over fresh cinnamon. Kings traded war prisoners for pounds of cinnamon, and I get it. I understand.

If you can afford it, if you want an earth-shaking treat, please consider: Whole Nutmegs, Good Cinnamon, Whole Cloves, and Whole Peppercorns.

And some method of grinding them.