I skipped all that text above so I could post a comment here. That is all.

Not according to the government, it’s not. Its moisture content is above 12%, so it’s a (dry) cake not a (moist) biscuit.

Traditional makgeolli is fizzy and tangy - it’s a home fermented beverage and all home brewed beverages come out fizzy (yeast make alcohol and CO2). Now, you can minimize the fizz by brewing it in a wide-mouthed bowl and stirring it occasionally during fermentation, but there will be some fizz.

Podcast - Proof by America’s Test Kitchen.

I’m struggling with exactly where, but I listened to or watched a documentary / podcast on makgeolli a few years back and was tempted to make it (even though I don’t drink) and just drop it off at your house.

This is one of those things where the only way to appreciate the thing is to not think of it as the thing. Allison seems stuck on “pasta shouldn’t be in a can” which... is correct, from the perspective on “no good pasta is well-served going thru a canning process.”

My use of McDonald’s has skyrocketed during the pandemic due to the ability to place mobile orders and hit the drive-thru / curbside pickup. It’s mostly just to get a big $1 soda (McDs isn’t making bank on me) but I’ve probably bought 50 of them for myself and others in the last year. It’s so damn convenient.

So, I’ve had the Crab Rangoon pizza at Fong’s - and it’s good. I was afraid it was purely gimmick pizza. It was gimmick pizza, but it was executed well. It tasted both like crab rangoon and pizza.

Yeah, I don’t like pickles either. I’m not a fan of pickle brines but if there is enough other stuff going on, I’m fine with them. But this sandwich really doesn’t have any other flavor (no black pepper, no MSG, no “herbs and spices”, no mayo), so you definitely taste pickle.

removing said oatmeal from my body orally

The bun is definitely the best part of the sandwich. The chicken has gone thru a pickle brine, which is fine, I guess, but it lacks any kind of crunch at all. It’s like a bad version of the plain Chick-Fil-A patty - every once in a while, they slip you one that is missing any crunch. (Oddly, the Spicy CFA sandwich is…

Pizza ricotta salad - coming soon to The Takeout!

No one can have my bowl...

Pizza topped burek? I’m all in!

If the inside heats first, the yeast will release carbon dioxide and allow for a puffier crust to form before the outside crust stabilizes.

I’ve never been that big on ricotta - I think it tends to mute other flavors and doesn’t bring much to the party on its own other than creaminess.

My understanding of these carp is that they are full of bones and that’s the main reason they haven’t taken off as a food fish here in the States. I know a few spots in Chicago are making fish burgers with them to get around that problem but then you hit the problem that not all that many people want fish burgers.

Presumably like a Yukon Gold potato, Banana is just naturally butter-flavored. Which makes her a low calorie treat!

We all know there is only one Pizza Capital of the World...

There’s probably something to that - nostalgia is a powerful seasoning. But I think it’s also just that milk chocolate hits more levers - chocolate, sweet, creamy - than darker chocolate does. The intensity is also higher due to the different levers but also because how it sticks around in a way that normal dark…

I went through several phases of chocolate - milk as a kid, bittersweet as a young adult, then truffles and now finally back to milk as a bitter old man.