For me, the best regional variation of cajun food is from the people who lived far enough from the ocean that shellfish is a dicey proposition. So they’ve developed recipes without all the shrimp and crayfish, so I can enjoy the gumbo without having to worry about anaphylaxis.

It’s not implausible that he’s up there until next autumn, I wonder at what point he’ll tap out.

I grew up on skim, and a few years ago stopped just “drinking milk like a beverage” (though I still use it as an ingredient or reagent) because I realized it was just calories from which I derived no pleasure.

Well, if I only buy fast food with cash the credit card company won’t know I go to McDonalds or wherever.

A “twinkies cereal” makes endlessly more sense to me than “sour patch kids cereal” which is a thing that apparently exists, is horrifying.

I mean, there are some things I just want to pay for in cash because I don’t really want there to be any record of me buying those things, like an unreasonable number of chicken nuggets, for example.

So before KFC started referring to the “fried chicken that is brushed with a paste of cayenne and fat after it comes out of the fryer” as “Nashville Hot”, I always heard of that particular preparation as “Hot Chicken” or “Tennessee Hot Chicken” but now everyone calls it “Nashville Hot”.  Did KFC affect linguistic…

I have a lot of hot italian sausage made from venison in the freezer, but it’s bulk and not in links. Approximately how much sausage by weight is two links? I figure this is a “stuff as much in the apple hole as you can thing” anyway, but it’s good to guesstimate how many apples I will need for 1 lb of sausage.

My grocery store is the best because it’s the one where I know where everything is. Sure, it’s easy to find like “onions” and “ground beef” at any grocery store, but if you’re hunting for tahini, wheat germ, soba noodles, and nopales it saves so much time to just know where they are.

I mean, “women eating food” on television would have been a welcome sight but no, not like that.

I can empathize with “gosh, am I going to get thrown out of Arby’s?” as a thing this woman worried about when she was trying to enjoy her roast beef.  Like that would be a low point for anyone’s week. 

Are all of them going to be as dry as the Impossible Whopper?  Or did I just get a poor one?

I mean, telling the difference between different kinds of gin is sort of like being able to tell bourbon from scotch. There are five basic styles of gin (Genever, London Dry, Plymouth, Old Tom, and New International) and they are very different.  Even within a category there’s a lot of variation since gin is…

I’m someone who went to bartending school literally so I had an excuse to not drink in college, so I may have an unusual perspective here. But the reason I generally eschew “girly sounding” drinks is that in my experience they tend to be unbalanced in favor of the sweet. If I’m unfamiliar with the bartender, I don’t…

I feel like Waffle House is the one place you can go to find the full range of the human experience.

I would have thought “around State Fair” time would have been corn dog season.

I have long believed that one of the reasons Jell-O caught on was that previously in history “something suspended in gelatin” was only the sort of thing that fancy people who had a kitchen staff could have, since it involved boiling bones for hours at a time to get the gelatin out.  Aspics have been around since like…

Really, the one they should drop is the Eggnog Latte. Don’t get me wrong, I l love eggnog and am passionate about it. But eggnog is not a thing that should be heated.  If you want something that’s like eggnog, but hot, what you want is a Tom and Jerry (which is put together in a different way.)

Less my “achilles heel” and more my “white whale” is the recreation of the 1966 Pillsbury Bake-Off winner “the Tunnel of Fudge” cake.  The original recipe requires an ingredient that is no longer produced, but there are many recreations, none of which I have pulled off to my satisfaction.  That this is a huge, rich…

I’m inclined to trust the biologists that harvesting apex predators who take a long time to grow to maturity is not a great idea no matter how ethical the fisherpeople are.