Pan fried and deep fried are both a thing, and are both good (and slightly different). As a Southerner, I think of pan fried chicken as “more traditional” and it can be very good if done right.

Yes, it will dissolve in a tomato sauce, but it will also dissolve in hot oil like an anchovy fillet, so you can do that then toss in some blanched vegetables to make sauce or a side dish. It will also dissolve into soup. It can top a pork chop on the grill or mix into some mascarpone or cream cheese to stuff a…

My top gift-giving advice (and I’m good at gifts) is to not give anything related to a person’s main interests.

Here the US South, Saltines get served all the time when a kid or pregnant mom has an upset stomach, that or we smush them to bits and drop them into a bowl of tomato or chicken-noodle soup right before eating it.

A television show from the 1970's that celebrated 1950's nostalgia knew that milk and Pepsi has been around for a very long time. Darn kids on the interwebs think they thought of everything.

I went with the D’Artagnan Green Circle Conventional turkey, which was $82 and $47 for delivery for a 12 - 14 lb bird and the one they sent was right at 14. It would have been great if I hadn’t overcooked it. I had trouble getting the probe in the right place and the temp kept shooting up way too fast to believe it.…

If it feels manipulative, understand that it’s not a new concept.

I’m gonna be honest with you. Having two different foods at two different prices doesn’t sound manipulative at all. 

Literally, by definition, not WASPish at all. 

Yeah there was just a little confusion but the hed is fixed now!

You can’t get hard rolls in Chicago (I guess?), but you can in the Northeast. When we didn’t get kaiser or onion rolls, we got hard rolls, from New Jersey to Vermont.

I disagree strongly with this. You are mostly picking at edge cases or revealing flaws in the model without suggesting a better one. The old saying that “All models are wrong, but some are useful” definitely applies here.

In recent years it has risen to fame and, in the process, has inspired a lively discourse about who it belongs to and who can recreate it.

Where is the pan-galactic gargleblaster, a drink that is to the brainpan what a 300mph crash into a concrete slab is to the brainpan.

I think marketing the plant-based substitutes as substitutes of a specific meat product helps people understand how to use that plant-based product.

I’m not saying that meat substitutes that mimic meat shouldn’t exist. What I’m saying is that there’s no need to try that hard to make a plant-based product into something that it just isn’t. At this point, enough people are at least aware of plant-based meat alternatives that there’s no need to try to trick their…

I feel like there are two kinds of people in the world.  People who don’t need to be told this, and people who won’t believe you.

Here in downstate IL we have an even easier and quicker version. You get a roast that will fit in your slow cooker, add an envelope of dry Italian dressing mix, some beef broth, and a jar of either giardiniera or pepperoncini (what we usually use), and let it cook until dinner time. By then you can pull the meat apart…

To anyone wondering - no, giving your dog an unseasoned burger will not give them pancreatitis. The concern is that many meats can be seasoned with garlic/onion which are toxic to dogs.

This has always been such utter bullshit that I hope you’re joking. People can’t do unless someone teaches them, you know, those people who don’t know how to do anything. Unless all of these do-ers came out of the womb fully prepared for life’s challenges.