I’m more interested in the drum solo. 

It’s called a “Green Jacket” if you use green tea, but cold brewing won’t adversely affect the outcome. Flavor might be a bit stronger, because cold brew. No better excuse for experimenting, imo.

If you’re ending up with them often, freeze them in an ice tray. If you’ve got one like, every 3 months? Disposal. 

that is not where eggs come from 

a suggestion, if i may?

skip the frying. slice the scalion, maybe a clove of garlic in a damp paper towel and microwave it until soft. melt your fat source—i’m gonna go with bacon because it’s what i have the most of on hand—to just a liquid state. you don’t want it to smoke or bubble or pop, but like.. warm. Melting…

It don’t matter. Friggin’ animals. 

I was thinking of the ginger-carrot dressing that we get up this way, because I’ve somehow never seen this version. Maybe it’s west coast thing?

If it tastes good, I’d much rather clean one appliance than try to clean the carrot stains out of two.

How well do you think this would work with a mojito base, or something for equally annoying to make drinks? Mojito might be a bad example in this case, but.. you know what I mean. 

Don’t forget our equally terrible chow-mein sandwich!

I’m in the southern woodlands. We do not speak of the North.

R.I. has a solid pizza scene, though. Providence Coal Fired is my haunt. 

Sounds right for Natick. I work in Framingham, near Shopper’s World, and the amount of ignorance supplanted by money and “talk to the manager” haircuts is.. well, not surprising if you’ve spent 5 minutes in Natick. 

one time i ordered a martini with a twist and got 1/4 of an entire lemon rind

massachusetts suburbs are lawless wastelands

i wish i lived anywhere near where i could order something like this without getting punched in the face

someone fly me to portland

Not a big fan of eating them, but I remember reading somewhere that adding an egg white will help to retain moisture and improve texture. I tried it once, it was a wet and sticky mess and offered nothing to improve the burger. Like, I actually got angry about this.

It did make for a good sloppy joe, though. 

I don’t regularly use my Presto Pro-Fry for homemades: it consumes a LOT of oil, and doesn’t have a good evacuation method for when I’m done. That’s only for big batch stuff. Instead, I’ve been using my Dutch oven and using *enough* oil to float the corn bois in.

I like this recipe, sans nutmeg. I don’t think it adds…

I don’t know that the MSF corn pups fit into the “vegan” category proper, but they *are* a damn good alternative to the real thing. 

Toaster! Always toaster with morningstar patties. I don’t know why they take so well to it, but oh man. So good.

And then eat like 4,000 corn dogs and mini corn dogs. 

i haven’t even read this yet but i wanted to jump down and say HOT DAMN THESE LOOK AWESOME