See Some Warriors Sweatin’ It Uuupp!

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Did you watch our video last week on boiling water? (If you missed it, do watch — it was a tone poem, in water, narrated by Emma.) I loved this comment from a reader on how to tell the difference between simmering and boiling water.

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From Apartment Therapy → Out of the Vase: 7 Ideas for Table Displays…That Aren’t Flowers

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There’s always been this oft-recited piece of advice about oysters: Only eat oysters in months that contain the letter “R” in the name. You know, September, October, December, January. Not June, July, August.

But if this is true, how do millions of restaurants sell them year-round to people who seem just fine after eating them? If we’ve been eating oysters all summer, have we been putting our health at risk? I put the question to two oyster experts: Chris Sherman at Island Creek Oysters and Rowan Jacobsen, author of A Geography of Oysters. Here’s what they had to say.

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Q: I have a mostly vegetarian diet (meat maybe once or twice a month). I’ve noticed that my stomach has become very sensitive to beans, so I can’t incorporate them into my recipes anymore without serious consequences for days (it’s awful because I’m Indian!).

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Let’s put this to rest: Which Hogwarts house from Harry Potter do you truly belong in? Only your cooking style can tell. Go ahead and take this old-school quiz to finally find out. Keep track of which letters you’re choosing along the way.

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My kids know what they like. One of the things they like is steak; another is burgers. We don’t eat a ton of red meat, so it’s a pretty great night when we fire up the grill. But sometimes it rains, so they know steak and burgers can be cooked on the stovetop in an emergency. (Is there such a thing as a steak or burger emergency? For a growing kid, quite possibly.)

Perhaps in anticipation of not always owning a grill, my son wanted to know how to achieve a similar result on the stove.

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A few months ago, I spent a lot of quality time testing three high-end blenders — and I mean a lot. My family drank tons of smoothies, I made enough hummus to serve at my cousin’s bridal shower, and I turned pounds of carrots into carrot purée.

After the blades stopped whirring, I was faced with a choice: Which one was worth keeping in my kitchen? After some intense hemming and hawing, I chose the Vitamix. Here’s why, and here’s what I think of my choice four months later!

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