Daniel Varghese: “I quickly got the hang of the technique and grew to love my weird-looking beverage syringe.” thewirecutter.com/revie…
I’ve been using the AeroPress for about 1.5 years now. Love it. Stumptown’s instructions, here, are a little fancier than how I do it.
Buy now if you think you might want a lot of mac and cheese in 2039. people.com/food/costco-…
The healthiest vegetables you can eat. More at: melmagazine.com/en-us/s…
Ben Rothfeld on Cool Tools: “Since I switched careers from advertising to teaching, I only miss two things (besides the money): being able to go to the bathroom whenever I want and the coffee.” It’s not great coffee, or even good coffee, but it’s good enough and predictable in a pinch, he says.
A comrade-in-business-travel told me recently that she carries VIA in her luggage for similar reasons.
When I’m out of the house, I just drink whatever’s available. You can make just about anything drinkable by adding non-dairy creamer and Splenda.
And I know the coffee snobs will hate me for saying this, but Starbucks Pikes Place and Veranda coffees are actually very good. I drink good coffee black, no sugar, and that’s how I drink those Starbucks blends. Just don’t order “coffee black,” there without specifying a blend; that stuff is awful.
Wait until Jenny finds out about coffee.
Maciej Cegłowski takes readers on a culinary tour of Antarctica.
Cegłowski’s latest essay, “Gluten Free Antarctica,” is part of an occasional series on his adventure cruise to the southernmost continent. It’s brilliant: dryly humorous and insightful, like all of his writing.
Cegłowski is a multiple threat: Talented speaker, writer, software developer and entrepreneur. He developed the social bookmarking service Pinboard.in (motto: “Social Bookmarking for Introverts”). It’s a lean, high-performance clone of the del.icio.us bookmarking site from the 2000s, which was acquired by Yahoo and got bloated and slow. Eventually, Pinboard acquired the Delicious (as it was then called).
Genius. It has a diagram so it must be true. That’s how science works, right?
How to eat Fage yogurt: Dip the spoon in the fruit or honey, then scoop up some yogurt. Stirring the yogurt changes the consistency.
I recently switched from Chobani to Fage, when I found Chobani seemed to have a lot more added sugar. Figuring out how to properly eat Fage required Internet research.
This makes me happy. I love bread, but have been limiting my intake because I thought it is unhealthy.
On the other hand, blueberry bagels are from Satan.