I still struggle with the concept of wing delivery. Wings are at their platonic peak fresh from the fryolator, sauced and plopped in front of you within 60 seconds. You’ve got maybe 5 minutes from that point where they are good and then it rapidly goes downhill.

Not nearly as universally useful (can’t put fixing inside the tubes) but for the sheer level of disturbing invoked when watching it in use, it’s hard to top the cevapcici press.

So for your other, less reputable writings, it’s time to make a spicy tuna roll using Aldi brand canned tuna and topped with mango popping boba as an inexpensive tobiko replacement.

How could they do this? It’s a crime against women and pizza!

I clearly don’t believe that “white condiment disgust” is a widespread and specific thing (as opposed to not liking mayo which is the basis for most white condiments).

The Takeout staff doesn’t like specific condiments but not based on color (relish, ketchup and mustard don’t have a lot in common, colorwise or even…

This seems like anecdata. You have a friend who has a weird white condiment aversion looked around the web and found some more. To the extent that it seems to be a thing, it seems to be mostly a “millenials hate mayonnaise” and “ranch dressing is evil amirite?” thing. Which also seems like anecdata.

Thank you for the flower water substitutes - I can’t stand them. Vanilla/cinnamon is generally what I do with rice pudding (plus orange zest) so this looks good!

You can call them anything you like. Follow your dreams

If you watch the drive-thru, the “turnaround” is very clearly marked as exit X486 (Huohua) and the lane goes directly to the (mountainside) X486 exit. The driver actually had to change lanes to stay on the highway.

The 47 regular commenters on The Takeout have now been warned not to provoke the wrath of “Where’s the library?”. Only 7 billion to go.

So, glutenin and gliadin (which, when combined, create gluten) are just two of several wheat proteins. They comprise the majority of wheat protein but not all of it.

I dunno Allison - Dannis Ree knows Mike (of Mike’s Hot Honey) fairly well, so you might have just made his next visit a little awkward. 😉

My mom used to make these fairly often. I was never a big butterscotch fan as a kid, so they weren’t my favorite, but when I started taking over dessert making duties, I simplified the recipe even more and just went with marshmallows, peanut butter, rice crispies and chocolate chips. Melt the first two together, stir…

Deli containers (quart and pint) have completely changed my life. I’ve got part of a cabinet shelf stacked with about 40 of each and lids and I don’t even have to think when I need to store something other than “a lot or a little”? Get the freezer safe ones and there’s almost nothing you can’t store in them.

I dunno - I feel like skipping the raw egg in the dough shell is cheating somehow. Cookie dough isn’t complete without the ability to introduce you to salmonella (and to squick out Kevin Pang).

Tabasco is straight trash - it’s overly harsh, not in a heat way but in it’s acrid bitterness and acidity. I love a good acidic hot sauce (heck, I like those “peppers floating in vinegar” sauces) but Tabasco just tastes like a hot acidic ash tray.

There are hills in Illinois too - the hill going down into Peoria is actually pretty impressive and the northwest part of the state near the Mississippi has the sort of verdant green hills that make you think of Hobbits.

Yup - Zaxby’s is where you go when you are driving in the South, you promised your kids Chick-Fil-A, you realize it’s Sunday and you’ll never hear the end of it.

Epicurious hasn’t published an article featuring beef in about a year, so no one noticed before they decided to publish this as a new mission statement.

The copy writes itself.