With basking soda you also need sunlight, I think. . . 
d&r
Now I’m wondering if basking soda is why Trump has turned orange.
No, that’s Tan In A Can[sup]®[/sup]
Is this it? Tan in a Can
Shhhhhhh! Melania tells him that’s “Dapper Dan.”
I don’t carry Dapper Dan, I carry Fop.
When bleeding the brake lines, be sure to distinguish between the beer bottle you’re using to bleed the brake fluid / bubbles into, and the beer bottle from which you’re drinking. Be really sure (bleah!!)
Yeah, I did this as a teen, and the cookies made really pretty lightning sparks in the microwave. I also tried hardboiling an egg, which dented the inside roof of the microwave.
I got very bored while my parents were away and discovered our microwave came with a recipe book, but our cupboard was not adequately stocked.
Powdered sugar is not the ideal thickener for gravy.
I wish I’d known that back in 1982 when I ruined about 3 pounds of freshly caught and steamed and picked crab meat. I cooked up the crabcakes anyway, but they all tasted like alka-seltzer tablets. 
CO2 cartridges (for a seltzer bottle) and NO2 cartridges (for a whipped cream maker) are not interchangeable, even if they are the same size and shape. Whipped cream made with CO2 is less than ideal. It tastes to tart, and kind of spoiled.
Is very noticeable in regards to salt when one is making French toast batter.
Particularly so if it was made up ahead of time for the Boy Scouts camp breakfast before they went on a 20 mile hike.
I accidentally made a curry recipe with 2 tablespoons of curry instead of 2 teaspoons. I decided I liked it better that way and I’ve been making it that way ever since.
When you double the cookie recipe, it’s a good idea to double everything in the recipe. Especially the butter. :smack:
You know those cinnamon rolls in a tube, the ones with 5? First you pop the tube. Then you watch the rolls unravel and drop the cinnamon stuff all over the floor, the individual rolls won’t separate. You kinda/sorta get the whole glop in the pan, cook it, then slather the icing on it, which is either too much or not enough, but gets over everything. Of course, you are by yourself, and twenty minutes after pulling the rolls from the oven, they can be used as substitutes for clay pigeons.
Screw it, next time I get a hankering, I’ll just go to Dunkin Donuts–at least there I can play mindgames and pay with a $2 bill:cool:
Dont double or ever add anymore baking soda or you get this weird soda taste.
Already noted this some time ago, but while witch hazel is useful for hemorrhoids, isopropyl alcohol in the very similar bottle is not.:eek:
IME, the “don’t double” rule applies to bay leaf also. Although, of course, it doesn’t result in a weird soda taste. 
This is not generally true. If you’re making 24 cookies instead of 12 of the same size and the recipe is not one where there will be significant CO2 evolution during mixing (so damn near every cookie recipe I’ve made), doubling the leavening agent will produce the same cookies.
Using a bigger cake pan, stirring thin batter with bicarb and vinegar for a long time, making bigger cookies, etc. – that’s where the leavening may not double.