just to be able to take my time in the store (instead of the grab&go I do now) so I can buy the ingredients to make something good at home for myself. Last thing I want to do anymore is be around other people.

unfortunately, if the beer flows too freely the adults become a bigger nuisance than the kids.

Pasqually originates from Naples, Italy. Shortly after birth, his parents, Priscilla and Pietro, immigrated to America, where they opened “Pasqually’s Pizza”, which they named after him.

The way I would put it is nothing about it stood out as “bad.” it just, I don’t know, was.

ugh. why am I not surprised.

It isn’t.  it’s your typical chain pizza quality now.  at least it was several years ago the last time I was dragged to a younger relative’s birthday party. 

I refuse to use any of these apps on principle alone. I’ve only done carryout a few times but I’ll go directly to the restaurant’s website (if they don’t have one they usually have a public FB page) and either order online from them directly or get their phone # from there.

honestly I think he does these short ones for the lulz as much as anything.

I’m guessing it takes him a very long time to get his hair into that “messy in exactly the right way” look.

IIRC it’s because commercially produced ones have a lot more air whipped into them (called “overrun”) than most home machines can accomplish, and most have some degree of gums or other additives to keep them softer.

now I want a nacho pump just so I can say I have a nacho pump.  almost has a Guy Fieri ring to it. 

Man, you’re butt-hurt about something.

sshhh! you’ll ruin his idea that food in America is uniquely awful!

I googled it, it was rice flour and potato starch. 

Lawson’s Chip Dip (french onion dip) - it is the only remaining link to the original convenience store chain and dairy.

I remember Burger King doing that for their fries, when they were calling them “extra crispy” or something.  the batter you speak of was just a thin wash of a different starch, I think. 

what a shitty, ignorant comment. I’m not talking about “they wouldn’t go to McPuke’s or the BK Lounge,” I mean they wouldn’t go places like Slow’s BBQ, or a decent steak house, or anything like that*. or even the tons of Indian or Mediterranean places. Just totally uninterested/unwilling to step outside their bubble.…

The one thing I would most love to learn how to make at home, though, is McDonald’s French fries. I am deeply addicted to them, and it would make me very happy to get them crisp and hot in my own kitchen.

I’ve worked for a few Japanese companies. in my experience, in general they are the least adventurous, culinarily speaking.  when we’d have teams visit from Japan, most of the time they’d just go to one of the several Japanese restaurants in the area.  

I remember we had some sort of soft-serve ice cream in a squeezable pouch when I was a kid.