It’s like a dolphin’s face. Except not smiling.

Oh shit, I haven’t watched it but I cannot with poverty porn, so thanks for the heads up. Every weekend there’s always some van load of white American mission kids from the US coming down here to build a house (because mission = spend 12 hours “working” and developing the only blister they’ll ever have doing something…

Come on man, you coulda left “fat” right off and just gone with introducing a white woman as your girlfriend and I would’ve been fine, but now you’ve got the fat shaming thing working and I cannot. Be better. Do better.

Yeah, in our house gringo is a (usually white) American with the slight implication that they’re more on the mayonnaise and white sneakers side of things, but not inherently derogatory. Though if I’m being honest with the gringos in my area in the 45* era, the pinche is pretty much implied (looking at you: Racist baby…

It’s deceptive though, because the density of high-cost ingredients, that lemon loaf is going to cost more in ingredients than that layer cake and serve fewer people. It just looks more humble and less formal so our brain tricks us into thinking it should be cheap.

Butter is always your highest cost ingredient for…

One of the deceptive things about lemon loaves is that they look humble and feel casual, but the density of expensive ingredients is intense. A bakery-made 8" lemon loaf cake usually calls for just upwards of a pound of butter, slightly less than a pound of sugar, and four egg for —as you rightly said— eight servings.

Out of curiosity, how much do you think a slice of bakery-made lemon cake should cost? I’m assuming it’s an unfrosted loaf cake with a 1" slice. Please correct me if I’m wrong.

A splash of Campari in a chocolate fondue is surprisingly good. Though really, a splash of Campari is good in pretty much everything.

This is what I’m saying? Consensual, non-abusive and age appropriate? Have at it, kids!

Hospitalized for Thirst Dehydration

but think how happy you’ll be in two to four years!

You’re doing the Lord’s (non-kosher, non-halal) work, Lower!

I wonder whether a sort of Visitors Insurance would work here since it is pretty explicitly a destination dining experience.

Well there’s that gritty remake of Mrs Doubtfire no one asked for.

Really using unsalted butter professionally is just about controlling variables. I love the taste of salted butter (raw radishes+salted butter por vida) but I’ve got bills to pay and I’m not trying to play Russian salt mine roulette with my baked goods like that, just hoping the salt content is consistent.

Okay but in his favor, think of all the time and energy he saves not being able to muster any self-awareness OR a decent clapback. That’s probably where he gets all that free time to develop that Translucent Gecko Who Really Thinks The Methadone Will Work cosplay he’s been working on so hard.

Oh no, did Tarantino have anything to do with that? I’m not always up for a Guillermo del Toro film, but I was kind of thinking about seeing that one.

I know I’ve said this before, but my 6" cast iron never leaves my range. I do a lot of egg and potato dishes in it because it can make fancy-looking brunchy/snacky things (tortilla espanola, pommes anna, frittata, etc) that serve two with a minimum of fuss.

I would watch that.

What are your opinions on Zlatan tho?