My memory of this is dim, but around 2002-2003-ish McDonald’s did sell a pretty decent grilled veggie sandwich or wrap. That was my go-to fast food for a while until they took it off the menu.

I wonder what the rationale is for having a Heinz brand mayo in addition to Kraft mayo, since Kraft and Heinz have been the same company for several years now?

It works great! You just need to keep an eye on the internal temperature and not let it cook past your desired doneness (I use one of those digital leave-in thermometers with a probe). I let it rest and then give it a quick sear in a pan with butter to give it a nice crust, and it’s honestly the best steak I’ve ever…

I love the tip re: roasting the carcasses. Thanks!

The Instant Pot is an absolute good.

The only downside of the $1.50 hot dog deal for me is when I order two hot dogs but just one drink, the cashier looks at me like “wtf?” and I have to explain that, yes, I’ll be shoving both oversized hot dogs down my gullet.

Same

It’s been years since I’ve been within range of an In-N-Out, but aren’t they significantly thinner than at Five Guys? I recall them being more like limp ribbons of potato, whereas Five Guys has more of a thicker fry, that is also cooked longer. Maybe that accounts for the difference?

I was promised I’d be Lovin’ It, whereas in reality I am merely Toleratin’ It.

I’ve gotten perfectly cooked steaks since I started using the reverse sear method as outlined at Serious Eats: https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

I’ve run into this before at restaurants I frequent, for both steaks and burgers, and when I eat at those places I say “I’d like it medium-rare, and please make it actually medium-rare.”

The same is not true of other shit being called fries that isn’t even remotely made from potatoes.

The problem with In-N-Out/Five Guys fries is that fresh-cut fries that go right into the fryer and aren’t pre-blanched/frozen or double-fried, are too wet and come out soggy and greasy. Which I actually sometimes don’t mind, but only if I can eat them immediately. This is a case where something that sounds like it…

I’d have to say that my french fry preferences are largely sentimental and based mostly on nostalgia. Hot, fresh, salty crinkle-cut fries will always be my favorite because they evoke memories of buying paper cups of them from my high school cafeteria snack bar at lunch. Standard straight fries recall every…

Weirdly, Hunt’s actually came in first in Cook’s Illustrated’s taste test a few years ago! It seems to be a very polarizing ketchup, I guess due to the tanginess. I like it, but it does seem to be almost deliberately the anti-Heinz in its aggressive vinegar flavor. I do prefer it to Heinz because it’s not as cloyingly…

Star Wars Wars!

Olive for these pun threads!

Maybe the color coding system could include text labeling as well for that kind of situation.

I’m a fan of gin in bloody marys for a similar reason - the botanicals I think go really well with the tomato — especially the American style gins that go a lot stronger with the herbs.

Although I definitely wouldn’t say Duke’s is sweet like Miracle Whip, for me it does taste slightly sweet. I looked at the ingredients, and there is no sugar, but it must be the cider vinegar that’s giving me that impression. Definitely the tanginess...mmmm....yeah, Duke’s just has more going on, flavor-wise.