On Wednesdays, the Washington Post’s food writers moderate an
online chat session (called Free Range) with readers. They typically invite questions/comments on
stories that have run either that day or recently, and take general
cookery-related questions.
So, you’ll find exchanges
around how to adapt to modern food availability:
Or recommendations on
cooking equipment:
Or even the occasional…outlier:
Yesterday there were
comments and questions about freezer management—inventory, safety,
decluttering, etc.—with helpful responses.
And then there was this:
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