One of the driving reasons to eat canned pasta is the lack of chewing required to eat it. I can down a can of spaghettios straight from the can in 5 seconds (no meatballs, of course). I know because we used to have competitions when we were kids and I’ll still eat them like this today. 

It’s short order. Cooks set up their plates to catch food coming off the grill. The markings serve to both remind the cook what needs to go down before the cooking happens and what should end up on the plate when things are done.

I know this will sound like the rich eating the rich but $100K isn’t what it used to be. $100K means you know where your next meal is coming from, rent isn’t a problem, and you can keep your car running but you’re not really going to get ahead or be called well-off or affluent by any means.

Just ask for fresh fries. Most places will drop a basket for you no problem.

I still maintain it’s a put on and the chef’s response makes me think it even more so. Like they have a dedicated ‘troll’ menu for obvious non-local internet ‘reviewers’.

My post was a bit tongue in cheek but note that for filipinos food on top of noodles is a stretch.

Ask me how I know a non-filipino styled the food in the picture.

I’d guess his lawyers were savvy enough to balk at any non-compete that extended beyond the end of the contract term. I’d guess that it only applied if he decided to end the contract early.

The real secret is that you have to heat it up enough. It’s got to get to the point where it’s steaming because the only way to bring back starch is to actually resteam it.

Butter is always the answer but I’ve also started adding a couple tablespoons of mayo per pound. You can’t taste the mayo and it does wonders to add richness and depth.

They’re actually useful to bulk out real mashed potatoes if you’re cooking for a large crowd, or to stretch leftover mashed potatoes so you have enough to share around.

Italian hot dogs. Hot dog on a chewy/soft hoagie roll loaded up with sautéed potatoes, onions, and green peppers. Serve topped with plain yellow mustard.

The real issue is that they actually made it a delicious sounding dish. The joke just wasn’t blatant enough. Price or not I might actually be inclined to order that because it just sounds friggin’ good or at least interesting enough for a “I’ve been shut in my house for months, I’ll take any opportunity for…

I sure hope those flight attendants told him to “stick around”.

This is the kind of hard hitting journalism I come here for.

Pretty simple. Instead of layering tacos with meat/beans first then veg, then cheese, and sour cream/guac, etc. do it backwards. Heavier and wetter fillings on top of the lighter vegetables and cheese will help to keep everything in place when you bite it.

The butter trick was featured on the “You’re Eating it Wrong” clips from Food Network (I think) a years and years ago now. The show also featured an upside down taco hack to keep things from spilling out of the shell and instructed viewers to ‘cap’ their spaghetti swirled fork with a bite of meatball (awesome).

I need to try a good example of savory greens. I love collards but can only make them sweet and sour (boil with smoked turkey and onions and season with S&P, sugar, white vinegar, and hot sauce). I’ve never made or bought a purely savory batch of greens that I was happy with.

This is basic advice but the key to loving running is to learn to run easy. If you treat every run like a slog or torture session you’re always going to hate it.

Why not bake without the cheese for a bit? Give the salami and pepper a bit of a chance to cook. Add the cheese for the last minute or two.