This looks nice. I like the wheat kernel in the middle of the crown, like a little easter egg for people who pay attention.

Break it down, too - it’s real nice. At first glance, you see the circle and the coloring is mostly the same, so you don’t think it’s a different brand.

I didn’t see it mentioned, yet, so I get to be Mr. Know-it-all! I’m pretty sure microwaves led to use as a kitchen appliance because a scientist melted a chocolate bar in his pocket when near one. Not sure how that worked on his skin, but (and I’m not looking it up) I believe he realized the culinary applications at…

Hot Dogs aren’t sandwiches. They’re a type of sausage, and the roll is often superfulous.

We order “Who Gives a Crap” online. It’s recycled (I think) and comes wrapped in paper. You can order a LOT at one time or get on a subscription. It’s pretty good. It’s not the BEST, but soft enough. Only trouble is you can’t get just a roll or two easily to sample - unless that’s changed.

Same. I couldn’t believe what I was seeing. The whole sequence just went forward, too, so I didn’t even fathom there would be any deus ex machina.

And then! Emotionally manipulative, but very effective.

I’ve got a table word doc set up to organize my list by section. The only problem is there are two stores I have to switch between. One has the water jug swap we need for our water cooler (our well water is nasty) and the other has the yogurt I like (skyr). The yogurt store is my preferred anyway as the produce is…

Aimee’s cooking on the stove. Allison’s in the oven. Marnie’s cooking gourmet over a... campfire?

Not quite the idea, but Aimee’s draft picks would make it easiest to cook something with the five of them. Allison’s not too bad. Marnie is ready for popcorn, though, and popcorn is the best. So I pick Marnie.

All the folks I enjoy Chex Mix with say rye chips. I used to say rye chips. But I got a bag of the Gardetto’s rye-chips only and it was not good. They are great as a little treat, and I do think there should be more in your average bag, but on their own they get to be too much.

Oof, I agree with this guy. The time it takes to properly make chips at home is nuts compared to the gain. Deep frying at home in general is a heady endeavor.

I leave it on a little extra as I like a little browning on my corn, and it rarely gets too wet.

But, absolutely. It takes up space and drives my wife nuts. I keep thinking I’ll try to make risotto in it or something to try to multi task.

Air popped popcorn is.. okay. It’s dry and gets soggy quickly from butter, etc. I know people love their whirly pops, but since child hood we’ve always owned a stir crazy or other dedicated oil popper. I’ve seen people poo-poo these, which is baffling to me, because the popcorn produced is terrific.

I know how this comments crew rolls, but hot dogs aren’t sandwiches and Coney Dogs, while very MI representative, don’t count. If hamburgers count as sandwiches, an olive burger could work. But, you know, I think both hamburgers and hot dogs are their own thing - but I also can’t think of a clear MICHIGAN sandwich.…

Well, I’ll vote for Marnie as I think she has the best selection of beefier shapes. I like shapes that hold sauce - noodly ones like spaghetti do not. My all time favorite will always be radiatore. Incredible shape, works great in both sauces and stir fry.

There’s a lot of kneejerk against food-waste prevention, I find. MST is basically boiling the last of the meat off the bones - maybe it’s the name?

Had the same thoughts watching this. It’s already heightened, but the Doug Judy stuff is beyond any believability. I think Samberg and Robinson have great chemistry, but they need to do something else than Doug Judy episodes.

Not a movie, but the Krabby Patty from Spongebob always sounds incredible.

And not the same question, but I remember seeing the first Mission: Impossible movie in the theater and getting incredibly thirsty. There’s a lot of moisture in that movie.

I’ve never activated active dry yeast. HOWEVER, I always have also done my first proofing overnight in a fridge. Then a punch, shape, 2nd rise in a warm kitchen. It isn’t 100% necessary, but it will take longer than if you do soak it first, I think.

A lot of restaurants in our area use Facebook for their defacto website - any URL redirects. What is super-frustrating about this is these Facebook pages provide ample area for phone number, hours, as well as file-uploads for any menu changes. It’s rare to see any advantage taken of this.

Like you said - all I really…

A plain plate of noodles with a little bit of butter - and some garlic/parm - is the easiest treat when I’m feeling very lazy.