“This is the Toyota Camry of severely-depreciated Italian luxury convertible sports automobiles”

Serious answer: 1992 Olds Eighty-Eight

The 2012 Matterhorn Bobsled at Disneyland. The original was so comfy, you sat fairly flat and quite low, it was simple and clean work, rode smooth so long as you didn’t ride with a second person in your lap:

And here I was trying to figure out why anyone would put olive brine in a Shirley Temple.

Well, meat substitutes not only enjoy ethical and environmental benefits, but they also offer dietary benefits by having dietary fiber and no cholesterol, and they are easier on the digestive system.

Jackfruit’s great in texture, but it has little nutritional value beyond simple carbs, so it’s not an ideal “food”, it’s better as a treat.

2015 Hyndai Sonata SE

GET OUT OF MY EYES IMMEDIATELY! ALL OF IT! SO MUCH BULLSHIT!

I noticed these when they hit LA stores a few years ago and thought it sounded pretty smart, but I never tried it because I despise Tapatio most of the time. It was my former-roommate’s favorite hot sauce in my late teens, upon my first smelling and tasting, it came off as harsh and chemical-like despite my palate not…

One minute apart:

Oof, that’s the worst. You have my sympathies.

“Sure we let Cletus tool around in it for 11k miles, but because he never titled it, technically he never had to be responsible for anything and now that can be your problem for the low low price of -”

Yeah, there’s something special about the way those few ingredients play together that makes kung pao unique among spicy dishes.

I’m in my late 40s, lived in Los Angeles my whole life, and am of Jewish extract so my parents and grandparents have taken me to Chinese restaurants regularly throughout my whole lifetime. Not once, not ever have I ever eaten an actual order of chop suey or seen any member of my family request an order for chop suey.…

Egg salad is stinky, it’s relegated to lunchtime because that’s when you’re most likely to be nowhere near your loved ones.

Ha! I’m here to defend carob’s good name, but not in the way the ‘70s abused it like in my early childhood.

My first scratch breadmaking was during COVID and was a whole wheat naan flatbread. It was fine, it was easy, a little bitter from a dodgy recipe, but it was the first real “hot food” experience that woke up the baking itch in me. It was also slaving over a hot stove instead of sitting back and waiting for the oven to…

Funny this was posted on Cinco de Mayo of all days, a holiday celebrating the Mexican army defeating the much more powerful French army at the Battle of Puebla. Nobody bats an eye at Mexican-inspired flavors anymore, we all know what they are, yet if you put French-inspired flavor you’d get laughed out of the market.

Some people are more likely to go to Popeyes if it has a more familiar taste to them, I guess the thinking was.