Remainders
My tabs are starting to take over my browser so I’m going to try a kottke-esque roundup of miscellaneous items.
This could be handy:
Table of Condiments that Periodically Go Bad (via Rocketboom)
Recipe of the Day: Cornbread from Mark Bitten who’s recipes always seem so achievable for normal people:
The basic recipe for cornbread is so easy and forgiving that you may find yourself making it as often as your mother made mashed potatoes.
Varifrank has been on a roll lately. Just click and scroll.
Two reasons for this quote:
Whatever distrust we may have of the sincerity of those who converse with us, we always believe they will tell us more truth than they do to others.—LA ROCHEFOUCAULD
1) It’s true. 2) ROCHEFOUCAULD is pretty much the coolest name ever.
Provoking:
This is some good info for people in Sacramento:
What’s good to eat at Russian-immigrant grocery stores and bakeries? My neighborhood … has a very large number of Russian immigrants, and therefore a large number of Russian delis, grocery stores and bakeries. What should I be buying at them?
Good stuff, I need a refresher (also this):
And perhaps most importantly, the difference between hoagies, heroes, subs, wedges, po’boys, grinders, cosmos, torpedoes, bombers, zeppelins, cheesesteaks, roast pork sandwiches, banh mi, Italian beef, French dip, Cuban, spuckies, Maine Italian, and French bread pizza subs. With pictures!
[F]or now, we’ll define it as a sandwich on a long individual bread or baguette. Whether the name refers to the people who eat them (Cubans, Italians) or the shape (submarine, torpedo, zeppelin), the long list of monikers should at the very least give you a hint of the importance and history of this most beloved and humble sandwich.
Stanford Encyclopedia of Philosophy
“it’s like wikipedia by actual smart people who know what they’re talking about!”