It’s only “carbon neutral” because they’re sticking the furniture maker with the carbon cost. If those trees weren’t replanted and the transportation costs weren’t accounted for then its fake math.

Mayonnaise also seems to be the most overapplied condiment

Good tips! Additionally, this recipe above can be made without butterscotch; you can omit it from the peanut butter mixture and just double the chocolate chips for the topping (though I’d go with milk chocolate chips instead of semi-sweet, in that case). Or, to borrow your idea, you could do half-and-half of chocolate…

One advantage to deli containers is that all sizes use the same lids. You don’t have to hunt around for a lid that actually fits.

The marketing tie-in with the NBA is easy money.

You know what you did!

“has a pretty famous cast”

Thanks, Fredipus.

I stand corrected. For VAT purposes Jaffa Cakes are cakes.

“The chicken has gone thru a pickle brine, which is fine, I guess, but it lacks any kind of crunch at all.”

That would be a cheese Chicago stuffed pizza. Bottom crust, cheese (+ toppings), top crust, sauce.

I’ve heard of that, but as I’m not that experienced cooking steaks, I wanted something a little more idiot-proof, plus it meant only having to clean one cooking vessel.

Pat them dry! The marinade has done its job and flavored the meat, and even once you’ve patted it dry, there will still be sugars and other flavorful compounds glued to the proteins on the meat’s surface. You want to get as much of the marinade off as you can, because the water it contains will make the meat steam,…

The other concern I have is it appears they’re not toasting their buns. That greatly adds to the amount of jus (or any other liquid/sauce) a sandwich can hold.

I go to Chik-fil-a a lot.  I know many, many people who also go to Chick-fil-a a lot. None of us give nary a shit about their politics.  It’s all about the delicious chicken, and drowning waffle fries in a myriad of sauces.

Great, now its time to update this bookmark to thetakout.com/latest

LOL, awesome! I just commented without even watching, but he’s totally right! Peasant cooking evolved in relative isolation and with available ingredients varying wildly from region to region.

I met Alex in 1990 in Anchorage. He and his new bride were honeymooning, but he stopped at the Alaska Zoo to see a musk ox that he had “adopted” after a question on the show made him curious. I was there as a cub reporter for the Anchorage Times (moment of silence, please).

J.B. Alberto’s in Rogers Park!