I'm sorry for your family's loss, flea. Having worked with a number of people with his resume, I know they can be difficult parents.

My internet has been timing out all day. I spent some time on chat, and they said they fixed it. Nope. Also, I just melted part of a cutting board onto my cooktop.

Mets!

Ginger, at least it wasn't your laptop, which is what I read the first time?

I just made these potatoes [link] and they are fucking delicious, but I have to figure out how to get the right amount of salt on them. Out of the pan, it was too much even for me, but rinsing them off was Too Far. Maybe shaking them off in a paper towel next time. I hope I can still get tiny potatoes from the CSA!

My condolences, flea.

Today is the day of the big BBQ fest on my street, and Dad surprisingly said he'd like some ribs, so I shuttled over some from food truck of the region's best shop. I also spotted a vendor selling roasted ears of corn, which handily evaporated any regret about not going to the district fair this year.

Sadly I've got just enough of a headache to be wincing at crowd noise and voices over the mic, so I won't be seeing the Commodores in person.

I think when I made salt-crusted potato I brushed the salt off before eating? With, like, a vegetable brush. You know. but that was a while back, I'm not sure. Did make for a delicious potato, that I remember. But that was one big russet, not a bunch of tiny potatoes, some sort of shaking sounds like a good thing to try.

Tep, I read somewhere (Serious Eats or Cook's Illustrate or one of my egg-centric cookbooks) that old eggs being easier to peel is a myth (I haven't tested it myself but wherever I read it it was a very convincing account of hard boiling older eggs and fresh eggs and concluding that it made no or not much difference to peeling but the fresh eggs tasted better with the conclusion go fresh eggs, choose fresh eggs). I just always assumed that hard-boiled eggs being hard to peel is just how it is (partially because I kept seeing instructions to peel eggs under running water and all my drought-honed instincts recoiled in horror) and only tried this boil water-add eggs- add ice business because I am working my way through The Food Lab by the Serious Eats Food Lab guy. Even the instructions there did not make clear how much of a difference it makes, I thought it would be, like, slightly easier.

tl:dr my point was supposed to be - you and I ultimately have the same source for hard boiling egg instructions.

92 degrees is the high in northern Utah today. We had snow in the mountains last week. Dammit, it's even officially fall! Enough already, I should not still be running the ceiling fans and running around in as little clothing as possible!

Yeah it's 90 here, which is cooler than it's sometimes been but still too hot. Does give me a chance to enjoy popsicles, though, which I am duly appreciating.

I looooooooooove The Food Lab book. It is amazing and huge and sciencey and wonderful.

For peeling hard boiled eggs, doing it under cold running water seems to work just fine.

I think when I made salt-crusted potato I brushed the salt off before eating? With, like, a vegetable brush.

Yeah, that was my other thinking.

tl:dr my point was supposed to be - you and I ultimately have the same source for hard boiling egg instructions.

Woo!