I never check to see who the guest is before I play the podcast and always giggle like a kid hugging a puppy for the first time when I hear BWD’s voice. And yes, the drawl really helps make some fucked up things seem less so, which is somehow more terrifying.

Eh, not really. Depending on how it’s done, the dough is made differently. It’s also treated differently before baking so you get that proper pretzel finish on the outside, unlike bullshit Auntie Anne’s and other pretzel imposters which are pretty much baked dough drenched in butter.

Can a dude get the recipe(or the name, even!) of the first picture that looks like sausages baked in something gooey? I suffered through this shitty slideshow layout for the thing, but was left wanting. HELP!

Clicked through this bullshit layout for that recipe and it wasn’t here. We need to riot.

Please tell me these aren’t regional. I’ve taken to mostly making my own chips when I need them, but that’s a bit of a hassle(in Normal Times). If I could grab something bagged with less salt, I’d be solid and likely make salsa much more often, which can never be a bad thing.

Huge fan of science, medical and otherwise, and it’s good and all that they suggest this, I suppose. However, in my personal experience of never having had food poisoning, I’ll roll the dice and continue to not observe this arbitrary rule. 

Don't they know they can buy wine in pretty much all major grocery stores and convenience stores, like Sheetz? I've not been out of beer or wine, nor do I plan to be.

She added a link to the article describing how to use the different types of yeast. The fuck more do you need??

As a dirty button-masher myself, the Souls games and their variants have made me better about finger control in games. It took a good bit of time, and I still fall back into it. Just had it happen in Bloodborne last night and to my utter surprise, I didn’t die.

Oh. Fuck no. I love to cook and to eat, but I’m not spending any more time in a grocery store than is necessary.

Haha. We came to an understanding of sorts. I really do like her to go with me because it’s nice sometimes to do plain old dumb chores together. Life’s not all the fun in-between shit, after all. But I knew that wouldn’t fly all of the time, so I will sometimes wait until she wants to go, then go along with her and…

Honestly, just taste the mustards and consider what might taste good with them. As DayDrinker mentioned, it’s great in marinades, and makes a fantastic pan sauce when whisked into the drippings from roast pork or chicken(do a quick google on “mustard in pan sauce” and you’ll get a ton of ideas). What more do you…

Why is there a timer of 3 days set on leftovers? I often make stuff for normal work weeks on a Sunday and it will last me through to Friday. It’s a very rare situation where something goes bad and has to be tossed. 

I don’t even bother with trying to get my partner to go to the store with me. I’m a firm believer in doing it as early as possible and getting it over with, she’s a firm believer that one can extend teenage sleeping habits into middle age. In the Slightly Better Times, I could knock this not fun chore out in about an…

Perfect. Thanks!

Cool story, dickhead.

Chris Elliott is a national treasure. That is all.

ETA: Ignore the below. I clearly didn’t read properly. I thought the yeast was tossed in with the tangzhong. I’d have fucked this recipe right into the trash!

When I first realized making pizza at home wasn’t that much work, I would make dough in the morning to have pizza that evening. Someone clued me in on doing a cold rise for a day or more ahead of making the pies. Game changer. It adds a ton of good flavor and I’ll never do it same day again unless I’m really in need.

Your don’t need to leave the stone sit in the oven for an hour. Put it in when you preheat the oven and it will be fine. If I’ve already waited a day or more for my dough to science up some good flavor, I’m not waiting much longer after it’s ready to be stretched to get it into the oven. I use a cast iron skillet…