So, I completely get that the yolk is where the flavor really is in an egg, so a more homogenous scrambled egg creates a tastier overall egg. But when I was growing up my mom would never completely beat the eggs when making them, so I grew up so accustomed to seeing little nuggets of egg white in the dish. So I’ll…

I like this as an alternative, though, since it doesn’t require me to hand wash something wiry.

I mean, one would imagine that any restaurant that has a printed menu also has a digital version of it to print. Upload that to a facebook/twitter/instagram/web page, point your QR code there, and Bob’s your uncle. Even better is that you can update menus on the fly, perfect for bars that delight in having a…

You’ve nailed it on the head. The bigger and more diverse the menu, the less likely anything is to be fresh and/or good. If they had a large menu where everything was basically the same ingredients and prepared differently, that would be one thing. But a menu with so much on it, where most ingredients are only being…

Harder to steal.

I suppose I’m on the neater side when it comes to eating wings. I can usually make 3 napkins last a whole dozen. 4 if they’re extra saucy. It probably doesn’t hurt that my mustache can cover up for a lot of sins in that regard, by making sure the sauce doesn’t drip anywhere once it gets up there.

It really was (there was also a bacon aioli on it). As a side, they gave the choice of fries and tater tots, and boy am I glad I chose tots. They were like a tater tot/hush puppy hybrid. They were humongous and delicious. There was only 3-4, but boy, was it plenty filling.

There is an element of not wanting to be wasteful that I do appreciate, especially when you consider that the proper thing to do is throw out napkins that have been set out, even if they haven’t been used. So I don’t mind having to ask for an extra one here and there, to avoid that being an issue. That said, I’ve…

I had a burger a couple of weeks ago I wouldn’t have minded having gloves on while I ate it. But that’s because between the extra runny egg yolk, the juice from the tomato, and grease from the chorizo, combined with eating slowly while chatting with a friend and having to be judicious with the one napkin I was given, t…

On the other hand, think of all the people who would be lucky enough to tell everyone they come from Flavortown!

That’s the true beauty of sous vide. You can get the benefits of a nice, long cook, then you can get that smokiness by finishing it in a smoker for a couple of hours, without having to babysit it for half a day as you would if you just smoked it. And if you don’t have a smoker (like me), you can still get a perfectly…

That story made me happy. Then it made me sad. Tell another one that leaves me happy!

Why did I say asparagus? I meant string beans.

I’ve got a laundromat in the same plaza as a bar I always go to, and another one right up the street that does same day fluff and fold. Drop off on the way to work, pick up on the way home. It’s a delight. It’s also about $30-40 to do a full two week laundry cycle, not including towels. I’m taking the washing machine…

I made a feast for the first time in a while this weekend (prime rib, yorkshire pudding, baked potatoes, asparagus with garlic, shallots and bacon), and even cleaning dishes by hand as I went, (a lot of it was passive time), clean up was the fucking worst. But my dryer also broke last week, so I was essentially living…

A better list for Cleveland can be found here. It was compiled on June 2nd this year, and continues to grow. It also includes all restaurants submitted, rather than just the businesses that chose to participate in the Taste of Black Cleveland (which may have required a prohibitive entry/registration fee, I’m not sure).

They also have the absolute best mozzarella sticks.

Interesting. Of the two condiments listed, my mind went straight to Mr. Burns telling Smithers to “let the fools have their tar-tar sauce”.

A.K.A. Fancy Sauce, not that ridiculous “Mayochup” bullshit that Heinz is calling it.

A.K.A. Fancy Sauce, not that ridiculous “Mayochup” bullshit that Heinz is calling it.