I want to see a Zales commercial where Tiger is in a uncovered shoulder ball gown and Trump lovingly places the PMOF around his neck.

He’s got a right to chase paper and keep his (now ex-) wife in a bigger media market.  Just don’t act like we’re stupid and tell us that you: 1) really want a ring; 2) don’t care about the money.

Like I said, in general I agree. But some people are really bad at taking a hint.

Oh I’m well aware of that piece. He was (is?) insufferably not-self-aware.

That’s still the primary reason I despise Melo to this day. Other reasons include:

1) Ruining Linsanity (and a running-mate PG) for petty, ego-driven reasons.

Most drivers I have are well versed in reading people’s tone and know when they don’t want to talk.

Uber is problematic in many ways, but I’m just not sure why this is such a big deal: if the driver knows ahead of time that the passenger wants to just stare out the window or look at his/her phone in peace, why should that be so offensive?

For some drivers, it saves some them the pressure of being friendly/chatty to…

Both soups tasted overwhelmingly of salt and preservatives. But the one on the left—and it’s not just my visual bias—had a subtly thicker viscosity to the liquid. It felt fuller on the palate, whereas the soup on the right had a clear and thin texture.

Looking forward to RJ Barrett doing his best Melo impression next year!

A second vote for beef noodles.  I also would have replaced one of the pad dishes with beef chow fun, which is similar but superior to them.

Um...or the Knicks could package Zion to NOLA for AD plus crappy NOLA contracts plus whomever they get in FA.

Fair points?

But I think you mistook my suggestion for actual advice rather than a comment on the state of student debt and entry-level jobs in this country.

One DC restaurateur who has hosted polarizing insiders including Education Secretary Betsy DeVos and White House senior adviser Stephen Miller—architect of the President’s hard line on immigration—says he prefers to seat Trump officials in a private back corner away from the sidewalk-facing windows.

Dear Salty,

Awesome, thanks for the detailed explanation. I’m curious about the different purveyors and if they have particular flavor characteristics that make them stand out—will probably ask about noodle sourcing at shops from now on.

It’s interesting that you mention the dirty secret re. noodles made in-house. I haven’t come…

The Bareburger near me charges $4.95 extra for Impossible, on top of the $12/$13 what they already charge for a burger. The makers of Impossible need to come in and provide price limit stipulations if they want their products to be embraced by a larger cross-section of society and not a niche one. This is a solution…

Thanks, I hope so too if there’s a second round of answers. An educated, inquisitive eater is a better eater.

That’s the value of this series, and I hope Mike will share what he knows. Even if it’s an incomplete picture, it opens up new lines of future inquiry.

I see the foreskin is intact. Andrew Yang approves.

You’re probably right if we’re just talking groceries. I should’ve described it as ~$50/wk overall on food, including coffee/eating out. Then it gets really tight.

But knowing a little bit more about kansui can help you understand what exactly the type of noodle your eating is like. Does it have a strong, eggy quality? Probably more sodium. Does it have a firmer bite? Probably more potassium.