Surprised to see Ryan North, Canadian national treasure and very good comic book writer, be the point of origin for this incredible article on cooking tubed meats.

I had initially thought the Chilean hot dog had sour cream on it, for some reason, but the fact that it was mayonnaise repulses me all the more, and I thought the scene was gross to begin with.

I did a semester abroad, and I remember walking through Bern and seeing plenty of beer bottles floating in public fountains. I don’t know if it was after some kind of large event, but I was shocked at littering in what I had expected to be an incredibly clean country and city.

This is the only correct take.

I lived in Northern Thailand for four years and LOVE Thai food, but there’s a huge place in my heart for KFC. I don’t know what they’re doing with the Colonel’s original recipe over there, but it just tastes better (AND they serve chili sauce on the side next to the ketchup). Never gonna turn down a khao soi or pad…

If there were a Timberwolves hat with a hot dish on it, it would be the only NBA apparel I owned-

And honestly, if you’re in Canada and hankering for a meat sandwich (and I say this as someone who is 98% vegetarian), go for a Montreal smoked meat!

It’s true. People continue to try to iconicize the peameal bacon sandwich as our city’s dish, but to no avail whatsoever. 

I guess if you’re eating specifically meat alternatives when going out that might be true, but I eat mostly vegan and vegetarian at home and haven’t used sunflower seeds/oil in absolutely anything.

Agreed! Little Moga-Hot-Dishu sounds amazing! 

a) Just thinking about a business failing fills me with a deep, profound sense of melancholy. A small part of me hopes that this article will result in a very modest number of new visitors to the Chicago location, at the very least.

I assumed that the yellow food was quiche! I already did before, but this regular column has me paying even closer attention to every plate that appears in an episode.

I try to cook vegan (or at least vegetarian) at home and have been looking forward to branching out into different cuisines (right now it’s generally pan-Asian). Would love to try this recipe with a few slivers of scotch bonnet thrown in there somewhere!

It’s true, this has Lowther written ALL over it-

Something I learned from working with palm sugar in Thai cooking, but a spice grinder does wonders in breaking down a lump into a more measurable powder!

I’d like to thank the community for bringing me to where I am today 😎

I truly love these posts and will continue to say so until I am out of the greys. I will also continue to say so after that. Please oh please get me out of the greys I am begging you

As someone who enjoys a good Hawaiian pizza I strongly resent being lumped in with someone as morally repugnant as Brett Kavanaugh >:(

I (possibly in the greys) continue to be here for this amazing intersection of Bachelor coverage and “food journalism.”

Having both Eater and The Takeout in my internet rotation results in my existing in a near-constant state of deja vu.