I think this officially settles the “tacos are sandwiches” debate once and for all.

Yes, yes it is.

It’s code for sweep up the homeless and ship them to Los Angeles.

California (or at least SoCal) is Donut Country for some reason. Any mom & pop donut shop is pretty much guaranteed to be better than any chain (with the exception of Winchell’s, which was a SoCal chain before going corporate; now owned by Yum-Yums another SoCal chain).

There’s a list option so you can jump around.

Ok, TIL there is such a thing as bad pizza.

Huge pizza should be a thing. But it’s not unique to Jersey.

It looked like a burn victim.

What’s with the Godfather reference on the Filet-o-Fish box?

Lol, this is the “keep your current insurance plan” bullshit all over again.

The bullshit being the reaction, not the fact that politicians lie during campaigns and anyone that believes them is literally a chump.

That probably stood for “breve vita.”

It sounds like the answer is “you have high-cholesterol and need to lower your intake of foods with cholesterol.”

Try almond milk. 

Kelp. Grow kelp.

Apizza is the only good pizza in CT. Not sure why they’re trying to get pizza as a whole and not just settle for their one good thing. Lol.

I guess NYC does it too, since the best pies are from Brooklyn, but they pretend the dollar slice places are equally as good. Fuck outta here.

They’ve got a portfolio. He can also be on that Star Wars...oh, god, he’s trapped.

I mean, curds are good, but I don’t understand the fetish.

Give me some real cheese anyday. The baby cheese is only good for some uses.

It does say leche, but I still maintain it’s probably a different quality of milk and likely not the same consistency as our grocery store milk.

Tapatio here. We eat both. One is for holidays (pozole) the other for weekend hangovers or just breakfast (menudo).

They’re not interchangeable. They’re different species.

This probably is intended to made with Mexican crema and not milk. I would use plain yogurt instead, unless you can get real crema.

Why is the cake saucy like a tres leches? Is the caramel milk pretty liquid?

If so, have you tried preparing it like tres leches (baking it, letting it cool and then saturing it with the liquid)?