Not exactly a buffet, but when I was a kid in the 70's, there was a restaurant chain called Burger Chef that was, as far as I can remember, the first place to let you dress your own burger at their “Works Bar”. Somewhere in a box, I think I also still have a set of original Star Wars posters that came with Burger Chef…

Oh, our local KFC here in Southern Illinois also still has one. Popular place for older folks, it seems like.

Oh, man! CiCi’s $2.99 all-you-can-eat pizza buffet! You did end up paying a lot for a soda to go with it, though.

I’m a software developer and tech nerd, but the only real smart “appliance” I have is a Wi-Fi switch in an outlet in the bathroom. In the winter I have a small space heater plugged in there, so that if I’m soaking in the tub, I turn it on and off to keep the temperature cozy. I can take epic baths that rival the Golgaf…

I’m with you. Also in the Midwest, and the Whopper Jr. and Quarter Pounder are honestly my favorite local chain fast food burgers. There are other places here with better burgers, but they don’t really quite qualify as “fast food” places to me.

I feel like all of these have blades that are too long. If you’re holding and using a paring knife properly, a shorter blade is easier to control. The 3-inch blade on a cheap wood-handled one like this, sharpened often, works better for me than the paring knife from my “good” set of knives.

I feel like all of these have blades that are too long. If you’re holding and using a paring knife properly, a…

I barely drink alcohol at all, but I have come to like plain vanilla eggnog (which is essentially unfrozen ice cream base) with spiced rum in it. It doesn’t have that chemically taste to me.

I have a Circulon griddle and two skillets, and I’ve been very happy with them. It makes me wonder what people are doing to their pans, because the hard anodized surface on these is really tough. I accidentally put a plastic handled spatula in my small skillet while it was still hot, and melted the handle into it. I…

I have a Circulon griddle and two skillets, and I’ve been very happy with them. It makes me wonder what people are…

Makes sense for a more authentic Mexican restaurant. For a Tex-Mex place, I always start with cheese enchiladas. We have 4 Mexican/Tex-Mex places in our little Southern Illinois town of 13,000 people, and one of them does (sometimes) have lengua tacos.

Her social feeds read like a fever dream of the rightwing Id,

Ooo! I eat those for lunch once in a while, just with salt, pepper, and olive oil drizzled on them. Somehow I never thought about cooking with them!

Things are so messed up. My daughter currently lives in the mountains in a former Soviet republic, and she has fiber to her apartment. My parents here in the U.S. can only get DSL, and they have single-digit Mbps download speeds and upload speeds measured in Kbps, often actually slower than a 56K modem would be.

I’m in an industry-related group that actually is being paid a small amount for the surveys we fill out for a particular company. Even better than being paid, we’ve seen our feedback have an effect and be acted on. It’s...refreshing!

Same here. After needing to take omeprezole for years for GERD, I started having symptoms that, when I investigated them, could all be explained by magnesium deficiency: frequent heart palpitations, twitching in small random muscles, phantom sensations. When I had blood work done, it showed magnesium right at the…

My wife got me a subscription last year. I love that there’s an index to the recipes near the front—very useful. Every issue really is packed with recipes, too.

Teflon, yes you’re right, but anodized aluminum can be pretty tough. The aluminum oxide layer on a hard anodized pan has the same hardness rating as case-hardened steel. A good quality hard anodized aluminum pan, while it doesn’t have the lifespan of cast iron, will last a long time.

Teflon, yes you’re right, but anodized aluminum can be pretty tough. The aluminum oxide layer on a hard anodized pan…

It sounds like it would taste like Cincinnati chili.

It also seems like a similar flavor profile to what in the Midwest we call simply “Italian chicken,” which is usually breasts slow cooked with a jar of pickled pepperoncini and a packet of Italian dressing mix, then shredded when done. I don’t know how authentically Italian it is, but it’s extremely easy to make and…

I’m sure it would work. I love roasting veggies that way, especially fall ones. I think 375 for 30 min would do it. That would be for a fullish pan of them, single layer. If you only had a few, it might take a bit less time; you’d have to watch them.

Same here. They both have their place. There are some things for which I prefer the greater acidity, that famous “tangy zip,” of MW over most mayos. Other things are better with mayo. I have to say, I’ve tried several different brands of mayo (there’s a jar of Duke’s in the fridge right now), and I find it difficult…