内容摘要：and Murphy is no exception. He carries his leash so politely, just like the gentleman he is.

and Murphy is no exception. He carries his leash so politely, just like the gentleman he is.

A surprising number of kitchen appliances, including bread machines, are allowed in carry-ons. Blenders are allowed, too, as long as the blades are wrapped. You can even fly with a coffee maker if you’re willing to risk grease transfer. The TSA only draws the line at knives and anything combustible.Credit: Getty Images

Though not exactly your average toiletry kit, tattoo artists travel all the time, and so does their gear. The machines themselves are completely TSA-approved, though anything liquid—ink, disinfectant, or cleaning fluid still has to follow the standard 3.4-ounce rule. Pack it neatly and label everything.Credit: Getty ImagesThe word "ice" might sound harmless, but when it's -109.3°F, it can explode if sealed too tightly. Less so. Still, up to 5.5 pounds of dry ice is allowed per person if it’s packed in a vented container and labeled properly. It’s mostly used for shipping perishables or medical samples. Mishandling it, though, can result in a full-blown terminal evacuation.

Credit: Getty ImagesThis chemical sounds like it belongs in a locked cabinet, not a carry-on. Yet, it's permitted in small quantities (under 100 ml and less than 10% potency). Stronger mixtures like formalin are allowed up to 25%, but either way, everything must be sealed, clearly labeled, and stored in a spill-proof container.

Of all the things you'd expect to see in the security line, a live lobster probably isn't one of them. But travelers have done it, often in clear plastic containers filled with water, like some sort of in-transit aquarium. TSA doesn’t mind at all, as long as it’s visible and securely sealed. The airline, however, may have more to say, so it’s smart to call ahead unless you want to explain to a gate agent.

Credit: Getty Images, but you could also use all-purpose flour or a combination of both.

So, what makes this work? The dredging process of frying anything can be tricky to nail down—no matter how seasoned a chef you are—and dipping slippery fish fillets into eggs and flour can get a little messy. While it may seem too good to be true, using mustard instead actually makes a lot of sense:In other words, the mustard pulls double duty—in addition to holding the cornmeal coating together, it also interacts with the fish to create an exquisitely juicy, moist, and flavorful interior that you can only really get at a restaurant—until now. (You might still want to sprinkle some salt on top before slathering it in mustard, too, depending on your taste.)

Roscoe uses yellow mustard in this video, which is a classic balance of vinegar and spice, but feel free to experiment with all sorts of varieties; Dijon mustard, for instance, brings an extra-spicy kick, and brown mustard offers richness and nuttiness.