Joel Johnson's saved articles

Yet another German with a terrible sense of humor. Read more

Letter to GM: Read more

Freezing pumpkin is the only way that I can even make pumpkin pie for Thanksgiving or Christmas because the heathens out here in CA only sell pie pumpkins in October. I've had the checkout ladies look at me crazy every time I buy the, because "oh, that's a pie pumpkin, not for decoration, there's other ones that are… Read more

I find doing it with butter and a little water on the stove and then pureeing is as good or better than baking. Read more

I like this, but I make my real pumpkin pumpkin pie with sweetened evaporated milk and 2 eggs. I use a huge amount of pumpkin pie spice, hand-ground (and yes, it's got clove and ginger in it). No milk, no flour, no cream. Also good additions? A dash of orange bitters, a splash of brandy, a big squirt of fake maple… Read more

Flour added like that will taste like raw flour. It's the desperate attempt by a cook to add body to a custard that has too much liquid. Better just to have less liquid to begin with or add another egg. Read more

One time my parents decided to make pumpkin pie from scratch. It took them forever and it tasted exactly the same as canned pumpkin pie. Then they vowed never to do that again. But honestly their canned pumpkin pie tastes great so there's no problem to begin with. Read more

I cut the raw pumpkin in half, scoop the strings and seeds, wrap the halves in foil and bake them for an hour or so. When they're soft, I let them cool then scoop the flesh and purée it. (Right now I'm taking a real from cutting butter into flour for crust.) Read more

I often find it difficult to cut the pumpkins to boil them off, and I find that roasting them whole — seeds inside still — is easiest.

Once the pumpkin collapses, the flesh pulls away from the skin and the seeds/strings, and then you basically have the mash already.

From here, I like to make savory pumpkin soup —… Read more

My ex and I used to buy a ton of pumpkins to scoop out and freeze so we could have pumpkin soup all year round. I love pumpkin soup. I never expected it to be savory but with the right amount of salt it's amazing. Read more

Greg thinks it's okay to put cinnamon in a communal coffee pot and is in favor of dress codes. Read more

The climate is right for people to finally take these things seriously. But more immediately, Tom Scocca got this ball rolling. Read more

i absolutely loved interviewing her. she rules Read more

If you're going to Cosplay as Lifeline, you should probably know that he's a Pacifist...

Clickbait. Read more

Hopefully, there won't be one fucking "the right way" comment, and I'm not even a Cards fan. Be decent human beings. So much potential gone at such a young age. Condolences to his family and friends. Read more

You're not that far off... Read more

From the desk behind us, Tom Ley stares. Read more