MSG is everywhere in packaged food, it’s just hidden under other names. Hydrolyzed protein, yeast extract, soy isolate, carrageenan, glutamate, vegetable extract, many “natural flavors”, etc. etc.

Take a peek over that counter and I’m sure you’ll see a buffet of flavor syrups, perhaps including fruit ones, likely from a brand like or .

Absolutely. I laughed harder at Bogus Journey than I did at the original - games with Death and the Evil Robot Us-es kill me every time.

A paragraph on the hazards of missing editorial that contains “littel” and “claerly” is just...

The first products to market will be whole cuts of tuna toona for raw applications, minced tuna toona for spicy tuna toona rolls, minced shrimp shramp for applications like dumplings, and whole cuts of scallop codswallop

beloved for its Halloween candy corn

Nope - Burger King was owned by Pillsbury, then private equity. The Pepsi thing was mostly a result of Pepsi offering them a better deal due to the McDonald’s rivalry.

Maya Rudolph is famous among the exact same demographic as the people who want to own the Rethuglicans over their stupid M&M culture war who are the same demographic as the people who pitch ads who are the same demographic as the folks inside a corporation who buy ads.

Huel sounds like the noise you make when you’ve eat one too many of them.

The difference between the French pronunciation of croissant (KWAH-saw(n)) and the standard American pronunciation (kruh-SAWNT) isn’t really that different phonetically. I’ll bet the change in syllable stress is the thing that threw them off, not the sounds being produced. (In terms of the vocalization, kwah to kruh…

As for the Final Five, without looking them up I would pronounce them:

nguyen - “when”
omicron - oh-mih-cron (as in Omicron Persei 8, puny Eathlings!)
gif - “gift” without the “t” (although the creator pronounces it like the peanut butter and I think I might have originally pronounced it like that)
kyiv - “keev” (rhymes…

OTOH, every other sub chain slices on site, so maybe it’s not a huge deal. Even Jimmy John’s (whose whole shtick is speed) slices on site. I’d be surprised if it was sliced to order - staff will use “down time” to slice meat for service.

Every employee of Subway will be putting a bit of themselves into that sandwich. Literally.

The first large waves of “Italian” immigrants to New York and environs were from Sicily and Naples. “Italy” only became a country in the latter half of the 1800s and that process was completed by the annexation of the Kingdom of the Two Sicilies (which meant Sicily and Naples) by the Kingdom of Sardinia in 1861.

So, “gnocchi” has different pronunciations in Italy itself (something close to both “NYOH-kee” and “NO-kee”), so neither is a hundred percent “correct.”

The “NO-kee” pronunciation is standard in British English, where there is less emphasis on trying to pronounce foreign words using Spanish phonemes. I was watching a…

Someone should have a newsletter where they highlight a great looking deep dish pizza and show how different it can be from common perception.

https://thepartycut.substack.com/p/take-a-short-road-trip-for-some-deep

Hey Dannis -

Well done is the way any thin crust pizza should be ordered (in my opinion). Places that already cook it hard generally ignore the request, so it really is just more of an instruction to other spots to not to rush the order. You’ll very occasionally get some char (which I happen to like - so, bonus) but usually it…

Chicago thin crust folks are crazy for the square/party cut, regardless of the fact that it is a demonstrably worse cut if you care at all about the structural integrity of the crust. Chicago thin is so thin and dry that it just hoovers up any moisture that leaks down and the square cut vastly increases the surface…

Yeah, I had to quickly scan the first paragraphs to make sure you were offering the correct advice. Thankfully, you were.