I can’t use it thanks to Will Farrell’s SNL skits about his “loooooover”.

(Does anyone else get nervous popping open the Pillsbury tubes? Just me? Cool.)

I grew up on squirrel, cooked in gravy over mashed potatoes. I always liked it, but my mom refuses to ever make it again on the account of skinned squirrels looked like skinned cats.

As a kid, Flight of the Navigator was my all-time favorite movie, so her response to that one made me laugh out loud.

Well definitely the part about cheap. But the customer never shows much of a preference, just goes along with whatever the somm says without saying “Well, I might want something more...” or anything. It’s basically just an ad for the 2-3 wines per video.

Every time I watch Bourdain or one of those other travel/food hosts, I think “man, I gotta try tripe again” and every time the texture makes me say “oh, right, I don’t like this”.

My maternal grandfather, who died before I was born, evidently ate fried pork brains and scrambled eggs every morning for breakfast. (And before you ask: no, he died due to alcohol, not cholesterol).

I’ve yet to have pork brains but I kind want to try them just to get an idea of what he ate. I’ve gotten the impression…

I was kind of thinking the same thing. These videos keep seeming more like “here are two or three wines that are cheap” and not “Look for this on the label, not this” that would be of general usage.

(Unless the overall message is “ask the somm/wine person in the store” in which case...well, yeah...)

A friend of mine pointed this out while we discussed PB&Js at a party - if you end up with creamy, and want crunchy, just keep a jar of unsalted peanuts and bash ‘em up to add them to your sandwich. Keeps both his kids and him happy.

Check out Kara Newman’s book Road Soda for ideas like this, too. (Caveat: I consider Kara a friend.)

When I was a kid, I’d always eat the tail of the fried shrimp at Shoney’s. Once, our family doctor was in there too and my mom asked him if that was a bad thing. He said no, then ate one of the tails himself.

I’m usually a fan of mayo on my burgers but the quarter pounder is one that does NOT need it. It has just the right level of grease already.

So if I do it in the sous vide with a bit of sodium citrate should I add some sherry vinegar?

(I also had to throw out an entire batch of soup because there was too much blood in it.)

Here’s the little guy, probably still hungry.

I gave up it for a while and was happy for it. Then, when I desperately needed something to wake me up, I had some and BOY HOWDY DID IT WORK SO WELL.
I’m at the point now where I can drink it all day and still sleep too much, so I think it’s time to ween myself off it and then slowly slide back into drinking it.

I’ve done straight shots of Angostura bitters and I’m not ashamed of it. See also the Trinidad Sour, which is made with an ounce of Ango.

the fact that there is now a Heinz mayonnaise to go along with Hellman’s and Kraft on your grocery store shelf.

I use a top sheet, but it inevitably gets kicked off the bed.

From what I’ve seen online? Sea salt is more expensive.
From what I do in person? Eh, it’s the same price if you buy Diamond.
I tend to stick with sea salt because that’s what I always used, and I never measure salt anyways.