What are some examples of”colorful peppers” if I was acquiring them from a grocery store in a frigid icy place and not a beautiful Caribbean island? 

Are you still taking pie questions?  Most of the time when I blind bake a pie crust, I have the fluted edge flush with the lip of the pan, but it ends up slumping in the oven.  Do I need to add more pie weights (I use pennies), or just let the gluten relax more?

I’m just going to stand my ground on “Gold on food is gauche”.   A garnish that isn’t actually food or something that enhances taste has no place on the plate- ever.  If I go to a restaurant and anything comes with gold leaf on it, I’m leaving.

In the last couple weeks I have learned that there exist both a “Foodgod” and a “Salt Bae”. I wonder what wonders horrors I’m going to discover next.

I just realized- trying to bake cookies in space is almost exactly “attempting to bake cookies sous vide”.

I’m the weird person who just remembers what page they stopped on. This is my mutant power, I can remember where I stopped reading books I haven’t looked at in years.

I will instinctively attempt to be louder than the ambient noise, which potentially crosses bounds of propriety when I over correct when the ambient noise is pretty loud to begin with. 

Aren’t wings the absolute most expensive part of the chicken now?  I would think the money would be in learning how to enjoy thighs (whose prices are creeping up) and traditional drumsticks.

I look forward to the internet discovering how many taste buds are in the anus and jumping right into action without thinking about all the things you already know you can’t taste that way.

Does this work with a Belgian waffler?  My old waffle iron died this summer, so I sprang for one with real deep holes.

Okay, take two. A swirl of lime frozen yogurt and sweet corn ice cream, with agave poached garlic and chile bits. We can leave out the cheese.

I don’t have a pun but how about an Esquites Froyo?

Came here to extol the virtues of the Jalapeno pretzel one, and I was not disappointed to find my work had been done.  One of the interesting things about the Hot Pocket, which is not that surprising for food but very surprising for food that’s this processed, is that the quality of said Jalapeno pretzel hot pocket…

It’s not as though I enjoy shopping, but I’m kind of uncomfortable with this “someone else does your shopping for you” model. This isn’t really a future I’m totally comfortable living in. After all “going to the grocery store” is a way to be out in public where no one would ever ask you to justify your presence there.

My two go-to methods of preparing beets are sort of polar opposites in terms of accessibility:

There’s basically two ways for a thing to fail to be sharable:

I’m just waiting for when they sell a jar of “stuf” and the unstruffed wafers separately.  The Nabisco Famous Chocolate Wafers are basically the same thing as the oreo wafers, just wider and thinner (perfect for icebox cakes), but you cannot buy a jar of Stuf.

So toasting is not proper?  I tried to make my go-to bagel order the most heretical thing I could think of (everything bagel, unsliced, nothing on or by it, eat it like a donut).  But I guess I need to come up with a way to toast it to annoy purists.

I really would like avocado countertops in that classic boomerang pattern formica, and have for several decades.  It’s not like “worth spending a ton of extra money on” but if it were an option it’s the one I would choose.

While I don’t have squid ink in the pantry, I do have ikasumi powder which I assume I could substitute.