Lateo.net - Flux RSS en pagaille (pour en ajouter : @ moi)

🔒
❌ À propos de FreshRSS
Il y a de nouveaux articles disponibles, cliquez pour rafraîchir la page.
À partir d’avant-hierLifehacker

I'll Take the Check, When You Have a Moment

On June 2, 2015, I emailed Whitson Gordon, then editor-in-chief of Lifehacker, about a freelance writing opportunity on a fairly new, food-focused blog called “Skillet.” Eight years, five EICs, four corporate owners, at least as many CEOs, and two union contract negotiations later, I’m moving on. I’m just as surprised…

Read more...

The Out-of-Touch Adults’ Guide to Kid Culture: Gen Z Goes to Work, Finds It Time-Consuming

This week, the whole internet is talking about one young woman’s journey into career disillusionment—specifically, her shocking discovery (shared via TikTok) that having a job cuts into your personal time in a major way. Meanwhile, youth in Britain are using the internet to gaslight their American cousins, and famous…

Read more...

Start Your Morning With Deep-Fried Scrambled Eggs

Just when I think I’m done experimenting with scrambled eggs, I encounter a new (to me) preparation, and I am once again wowed by the versatility of the ingredient. While I usually go for a soft, custardy scrambled egg, I recently learned about telur gulun, an Indonesian egg skewer made with deep fried scrambled eggs.

Read more...

7 Ways to Make Your Halloween Spread a Little Creepy

In terms of themed food, Halloween allows for the most creativity. It’s the only time of year you’re encouraged to be off-putting and gross; as a kind of creepy woman, it’s a nice change of pace. I don’t have to hide my freaky proclivities. I can lean into them. Here are a few of my favorite (culinary) ways to do just…

Read more...

Everything You Wanted to Know About Salt but Were Too Afraid to Ask

I’m not being hyperbolic when I say salt is the most important seasoning of all time. It makes things taste salty, sure, but it also makes things taste like better versions the themselves, and more importantly, salt is a powerful preservative and natural anti-microbial. Long before refrigeration—all the way back to anc…

Read more...

How to Buy, Use, and Care for Nonstick Cookware

Nonstick cookware makes cooking easier, but it doesn’t necessarily make cooking better. It doesn’t sear as well as cast iron or stainless steel, its finicky finish is at odds with both the dishwasher and metal utensils, and Teflon has a reputation for being less than safe.

Read more...

Today’s NYT Connections Hints (and Answer) for Friday, October 13, 2023

If you’re looking for the Connections answer for Friday, October 13, 2023, read on—I’ll share some clues, tips, and strategies, and finally the solutions to all four categories. Beware, there are spoilers below for October 13, NYT Connections #124! Read on if you want some hints (and then the answer) to today’s…

Read more...

Make Better Poached Eggs by Freezing Them First

The internet says you can and can’t freeze whole raw eggs, so naturally I went and tossed a couple eggs in the freezer. Senior food editor Claire Lower was able to make baby fried eggs with frozen eggs; surely there are other secrets the frozen ovum hides. (Besides the miracle of life.) It turns out there is at least…

Read more...

❌