Yup. Also, a more full fridge or freezer uses less energy than an empty one.

As others have rightly already pointed out, North America is not laid out for European style shopping.

So, unfortunately, much of America is set up so that there aren’t stores within walking distance or biking distance, and ‘nuff said about the lack of decent public transportation. Reducing food waste is awesome, but reducing burning fossil fuels is awesome, too, so for the folks in a situation where driving is…

The biggest obstacle to doing this in the US is that our grocery stores are like shopping malls compared to most European grocery stores.  In Europe, the grocery stores tend to be smaller and located within the city so that you can easily and conveniently stop to pick up groceries on your commute.  In the US, “going…

Yes, but if you only use a very little and brush it around it doesn’t impact the crust but helps form a barrier to the water content of the sauce.  Started doing it after seeing Alton Brown’s take on why mayo should go on the bottom half of the burger bun.  Same concept and works.  Also if you hit the outer edge, you…

Like I’m taking pizza advice from the Noid. NICE TRY, BOZO.

“This didn’t need to be a slideshow” is the new “this could have been an email.”

That would make me happy. I want them green because as a singleton they’re always too ripe too soon otherwise. 

You can wander the web site too. I have found I spend LESS because impulse items aren’t mad signaling me to try them.

I’ve had ONE item of produce look gnarly and it was refunded.

regional hot dogs are kind of needless division, it’s just toppings on a cheap sausage on a bun

Never met the man. Never got to shake his hand.

Just like all the other people who think it’s easy to turn a hobby into a business.

If I had a nickel. . .

All this aside, it always angered me when Ramsay would come in to help a restaurant that can’t even stay clean or follow basic safety procedures in food storage. Those restaurants, to me, aren’t deserving of any makeover help. They’re disgusting and deserve what they get.

I am one of these people who was foolish enough to actually take these “you should have a food truck” inquiries seriously. Just researching the build costs on trucks and the difficulty of securing commissary space really tossed the ice water in my face. Now if someone asks me why I don’t own a food truck I ask “how…

A more objective viewpoint would be to compare the success/failure rare with the OVERALL industry rate. In general the restuarant business even in the best of times has high turnover - something like 1 in 5 fold the first year. On top of that, let’s face it - a place that signs up for Kitchen Nightmares is probably…

His wording might not be the best but at least he’s honest. Why should we support “crap” restaurants? I’m not wasting my money on bad food, atmosphere or service merely because they employ people. Bad businesses fail all the time and for good reasons.

I mean, there’s plenty about the restaurant industry that is garbage — this site points out much of it, right? I’m not sure it makes sense to point out Ramsey’s failings if he’s speaking something close to the truth.  If restaurants are bad quality, and/or treat employees poorly, and/or many other things that are…

“Nefarious billionaire villains like David Choak (William B. Davis) are one-note...”

Forgot this was coming back, and I’m delighted every time I get reminded. Rewatched the first season a couple months ago and man, it’s just so good. Can’t wait to watch season two. I 100% fell in love with Andy Allo during season one.