Nah - I’m just not a fan of fried bone-on thighs. I like chicken thighs for all sorts of other purposes (including the fried chicken sandwich), but fried and bone-on just ends up annoying me.

I’m thinking it would be easier to start with various colored tomatoes and make ketchup with them, pushing them into the adjacent color spaces as needed.

Green Tiger tomatoes could cover green, teal and blue
Yellow tomatoes could cover yellow and orange
Lighter red tomatoes would be easy to turn purple and would already…

Trapizzino (“pizza cone” is like the simplest version of trapizzino) has been a thing for a while in Rome but aside from one outlet in NYC that opened in 2017 and a more crunchy-cone version seen at some carnivals, I haven’t seen much interest in the pizza cone. It’s a novelty.

OK - while the croffle was popularized in South Korea, let’s not forget that it was food media’s own Katie Quinn (QKatie, YouTuber, formerly of Serious Eats and Food & Wine) who seems to have invented them back in 2015.

It’s funny that the idea that croffles originated in South Korea has taken hold so strongly in food…

Turning a negative into a positive... Be Omicron Positive! 🤔

Yeah, “% less than” makes math nerds rage out even though it’s mathematically kosher. It also makes it hard for non-math types to do the math (doubling something that is 66% less just happens to end up halving it to 33% less, which makes it seem like you’re doing division even though you’re not).

Possibly because people might think “Double Stuf” means “the amount of Stuf in a Double Stuf Oreo” and not “double the Stuf of the standard product”.

Because the wafers are different - much thinner and crispier. Think of Oreo Thins Extra Stuf as a standard Oreo with less cookie.

Nusret Gökçe is the Donald Trump of food media - they can’t quit him because he’s just so tempting (and evil).

The federal government subsidizes the sugar industry, the rice industry, the cotton industry, the soybean industry, the corn industry, the wheat industry...

I read food media obsessively and he’s barely on my radar at all. Comes across as a douchebro and the only thing I can specifically remember about him is his weird seasoning tic - where it looks like he forgot how to unbend his arm. I don’t think I’ve ever read a complete article about him - including this recap!

I had perhaps the best fried cheese curds in my life in upstate New York. Sauders Store in Seneca Falls has a truly amazing deep fried cheese curd - barely dusted in starch, fried hard to a deep bronze, some of the butterfat in the cheese liquifies and they are like deep fried cheese butter gushers. Amazingly good.

This is the correct take. Alternatively, fresh curds can also be served over hot french fries and covered in some sort of meat gravy and accompaniments.

Okay, doomer.

Tonkatsu sauce, optionally mixed with a little mayo for creaminess.

My blood isn’t boiling at all because GWP* is (probably) a better metric for measuring these effects.

MOAR content!

“A white-corn shell, freshly fried daily, with a melted layer of our three-cheese blend and nacho cheese sauce and filled with seasoned beef, reduced-fat sour cream, lettuce, tomatoes and real shredded cheddar cheese.”

Mac Rogers wrote three SF serialized podcast stories (two for GE Podcast Theatre and one for Tor Labs) years back that were quite good: The Message, Life/After, and Steal the Stars. All of them are mysteries of one kind or another.

The rule in our house was “as much as you can eat on Halloween night + 14/21 pieces.” Gorge until they’re sick and then pick out another 2-3 weeks to be self-parceled out on a one per day basis. By the time they’re done gorging, another 14 pieces of candy seems like a mountain.