I think it makes some sense because it’s New York. You’ve got a lot of famous people and people who have a lot of money and you wouldn’t want to turn away ones you have a pre-existing relationship with. Plus no one has a lot of space so a lot of people eat out a lot.

As I understand it- at Rao’s all of the tables are reserved for regulars and their guests. In the event that one of them just doesn’t show up that night, you can get in as a regular person but that’s not a thing you can make a reservation for.

My concern was it’s just going to come out really different if I do red and yellow bell peppers than if I pick out some pretty orange habaneros.

The joke is that this is the sort of thing that you will only ever learn in graduate school for pure (non-applied) mathematics once you get beyond the “taking classes” part of your post-graduate education and into the “just reading books and talking to people who already understand the material” part of your…

It’s like they don’t even teach Model Theory in schools anymore.  Oh wait...

How do I know if I’m overhydrated? I drink water as a nervous habit, so I usually drink 6-8 litres in a day (just keep filling up that Nalgene bottle).

It’s interesting to me that Moby Dick is so loathed. Certainly it’s a long book, and you kind of have to be in the right mood for it... but the same could be said of the beloved Brothers Karamazov (which is nearly twice as long). Is the difference just that “Moby Dick is considered appropriate fare for high school…

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…