Boy, what we need in 2020 is definitely a(nother) TV show putting a “friendly face” on the police.  Edie Falco deserves better.

The reason the Boys was a good TV show is it took the basic, interesting premise of the comic and then mostly threw away everything else.

You’re aware this is about a new comic book, not the TV show, right?

Until I clicked on this article, I would have guessed 90% of people were pro-toasted.

https://en.wikipedia.org/wiki/Portuguese_Macau

Yeah, I’m SHOCKED by the number of people who think you need to call for that. If it’s 5-15 depending on traffic or valet or whatever, then yes you should call. If it’s literally 5 (like you’re about to pull onto the street), that’s insane.

In Atlanta, you don’t always NEED a reservation everywhere, unless you want a guaranteed table, but I make a reservation anywhere that’s not, like, the greasy spoon if it’s for dinner. Some popular places, you need a reservation anytime, most places just weekends.

I often experience drowsiness because I eat too much at Chinese places.

Then just skip the fucking column instead of campaigning for it to be stopped because of your weird personal hangups;

I was thinking, like, my girlfriend asking if I was hungry.  “Sure, how about a sandwich?”  

They sell bison at most Publix.

I completely agree. When I was in high school in the mid-90s, Papa John came to Atlanta and we got it at the pool all the time in the summer. They had this great ham you could get (toppings under the cheese) and the pizza was so much better quality than other delivery. I had it a couple months ago and hated it.

Don’t ask me. I’m just a girl. Tee-hee. Tee-hee.

“Proper clam chowder...bacon optional” is an unbelievable contradiction.

Also, in the glass bowl, go 15 seconds on heat, 15 seconds off heat until it thickens up.

+1

Thanks for this.  I think I’m too old to figure out this Discord thing, but nice nonetheless.

If you cut that back to two eggs, it is basically the same recipe as the Ben and Jerry sweet cream (which is a no cook).

The blender version is a bit thinner, but tastes the same.  I make it every month or so.  Leave traditional to restaurants.  It’s not worth it.  Then again, if you have a sous vide, you may be fussy enough to not like blender hollandaise (Just poking fun, as that is the most pointless possible purchase for a home…

Biscuits are tough. They take a lot to perfect.  However, I have two hints:  Freeze the butter and don’t overwork so the butter doesn’t overheat.  The key to biscuits is that the chunks of butter stay whole until they’re in the oven.