Insurance rates quotes don’t the behaviors that people bitch about bad drivers: tailgating, going 10 under in the left lane, merging without looking, not following right of way, etc.

A better measurement is the behavior people do when driving badly/responding to bad driving: sudden braking, sudden swerves, honking. …

I’m not sure how scarfing down food strategically but without any enjoyment makes one a hero.

Given the mere decision to eat-in at a restaurant involves plenty of internal debate these days, I’d rather hear this guy wax poetic about the meals and restaurants he misses.

To be fair, I’m sure there are plenty of Americans can make British food taste as heavy and unappetizing as any Briton can.

So much this. Really tired of Paul “Tanny Squints” Hollywood’s macho-superior BS. Prue was better but it’s all going downhill.

Wish I had done Gila’s back in the day. I loved Zucker—I think Breads is good but it’s a bit much—but now it’s closed.  Open to suggestions.

Honestly, why haven’t you guys enlisted Jon Stewart to give his takedowns on rainbow bagels and Berkshire babka like he did with deep dish pizza?

Why am I paying $33 for a burrito holder that takes a ton of effort to spin around when I can pay $8 for a burrito caulk gun that does its job way more efficiently?

I can’t wait to get this on my Hawaiian pizza and decide which piece of disgusting ham I would like to avoid first.

(I roll with pepperoni and sausage, unless I’m feeling fancy and go with soppressata)

Not quite the same, but I used to make driving runs to/from Columbus (OH) to Atlanta. Corbin, KY is the northernmost Bojangles on I-75 if you discount some of the out-of-way ones near Cincy. And there was always a “All You Can Eat” fried chicken for $8.99.

I never took advantage of that offer and I’ve since moved…

That’s alright. I should probably spend less time on The Takeout, especially when I’m directing air traffic.

I’m using Chrome on Android.  Nothing exotic.

Excellent response by the pub.

A near sight better than I imagine G/O Media will handle my complaints about how in any one scroll, ads take up 20-50% of the mobile version of this page.

Honestly, in the process of writing my original comment, I’ve convinced myself that it’s a self-aware portrayal of Nissan as a solar eclipse.

This seems like part of a PR distraction strategy; I’m not sure what is the point of this from a branding standpoint. It certainly makes no sense from a liguistic/historical perspective.

The old Nissan hamburger logo featured the “rising sun” because it was integral to the name of its prewar zaibatsu: Nippon Sangyo …

All of this seems unnecessary, with the add-ons meant only for profit margin.  I’d rather save $1.50 and get the normal one.

The BBQ sauce is also a massive red flag: sweet, cloyingly so, and overwhelms all the other flavors and textures. One of the merits of the Popeye’s chicken sandwich is the breading of the…

You say you want to offer a Finisher Car for a Starter Dog?

I’ve done quite a bit of reading in and am interested in getting a carbon steel pan at some point, but I’ve already got an excellent Lodge cast iron pan. There’s a lot of overlap in performance and ideal usage between cast iron and carbon steel, so the latter is not a high priority right now. An All-Clad stainless…

In general I’ve been sharpening my knives (previously on a Chef’s Choice) every 6-12 months. The hone is important though, and I need to get into the habit of that.

I need to study up more on knives and make sure I can use them properly/frequently enough to do so, but eventually I’d like to upgrade to some Masamoto KS.

Yeah, my Lodge cast iron is my workhorse too. The thing that’s held me back from Le Creuset in the past is that I just don’t use dutch ovens all that much. And when I do, I already have two good Lodge dutch oevens, so there’s no immediate need for Le Creuset when there’s other things higher up on the want/need list.

Th…

Thanks for the link, and I’ve just signed up. I agree with wanting to have both, but given my usage patterns and the fact that I already have two good Lodge dutch ovens, the All-Clad takes priority.   

Yeah, the honing steel is something that I’m working to make part of my everyday habits. Still not sure how this freehand sharpening approach will work out, but I definitely will hone the knife every time I use it.

My Lodge cast iron is my main workorse, but I’ve been moving to grilled steak/chicken at home because of…