I am approaching 10 or so acquaintances that have been diagnosed positive and not one of them has come into contact with an anti-masker. All cases of known spread were between family members and meeting with others while still wearing masks.

The time to scroll through the article is often shorter than the walk to the shelf and search through the contents to find a book recipe though.

Why is it impossible to make good pizza dough at home? What is the witchcraft that pizza places use?  Do you have a good recipe for a medium to thin crust dough?

I don’t think I buy the counterfeit restaurant angle. It would be a logistical pain in the ass. I think someone from a delivery service is the one buying the food and they are reselling to customers.

Who said you’re arguing. If they bought from grub hub point them to grub hub. Most people are aware enough to know what company took their money in the transaction.  

If it makes the restaurants happy I welcome the change. However I feel that we will be due for a future article on how its not as great as it seems.

Where’s the money for the people running this app come from? you cant operate on 1%.

The convenience in drive through is being able to decide on the fly that you want something and just drive through and get it. Ordering in advance makes this essentially curbside pickup. I don’t see much value in this over what is already offered.

I don’t like ketchup on eggs but I do put hot sauce on eggs so I don’t think Id fault someone else for putting on ketchup. To me the consistency of ketchup  is too thick to put on an egg and the flavor would overpower the egg.

“Dunkin’ releases Extra Charged Coffee, which is exactly what you think it is”

Sandwich should be viewed as a genus not a species. A hot dog is a species within the genus of sandwich.

For about a decade now I’ve had dreams of opening a cured meat shop. I’m worried that if I make my hobby a job it will not be fun anymore. Needing to do something for financial reasons tends to suck the fun out of it and add a bunch of stress.

I get the soaking of the beans and the making it a day early so its just a reheat affair but question why its worth it to separate day 2 and 3. I mean it does take long but why do 2 days of 3 hours when you can do one of 6 hours.I’ve only made cassoulet once prior and aside from soaking the beans overnight I was…

Pressure cooking has lasting usage and the electric ones make it so you dont have to fiddle or keep time so I think those will be around for awhile. Sous-vide is a bit silly for home use but you can get the stick ones that store in a cabinet so I can see it being useful to keep around. Air fryers take up a lot of room…

When he pulls out the menu I legit laughed out loud.  Thanks.

I always enjoyed a cognac after a good meal but the older I get the less my stomach likes cognac.  Heartburn is near certain these days.

We are pretty good consumers of the top 5. I have a diet Mountain Dew / Root Beer habit Im working on breaking. We have a taco night every other week. Chips are awesome. Sauv is the best white for both drinking and cooking. Always keep heavy cream on hand although I try to find the non whipping versions.

Spam is delicious when cubed up in a fried rice or part of a breakfast bowl.

Uh oh.  Polynesian sauce is the house favorite and I probably have no less than 10 of them in our sauce drawer.  Looks like its audit time.

Mint is a crappy flavor in general. I only put up with it because its the accepted flavor of toothpaste and mouthwash. I don’t want it anywhere else.