Last fall I just brought a potted shishito plant in and put it on the dining room window seat. It continued to produce peppers, although they were tiny.

A lot of scallion pancake recipes recommend toasted sesame oil between the layers -- adds a lot of flavor

My parents used to make rumaki - bacon wrapped around a piece of chicken liver and a water chestnut. Never liked those much.

f’n cilantro, man.

Effing cilantro, man. It turns to black sludge in a couple days. I tried cutting the bottom off the stems and putting it in a cup of water, and though nothing else in the fridge froze, I had ice in the top of the cup and the cilantro all wilted.
So I just buy some every time I go shopping in the hopes I’ll use it some…

If a server asks me “Is Pepsi OK” when I order a Coke, the answer is always no. I have a couple favorite hot dog stands that if the food wasn’t good I’d stop going because they serve Pepsi products, and if I’m going to ruin my health with sugar water, it had better be really good sugar water.

And what they should be emulating is a classic: Torta Milanesa: Fried chicken (usually sliced, but BK’s offerings are usually soft enough to bite through), lettuce, tomato, a schmear of refried beans, then condiments of salsa, sour cream and avocado/guacamole.

Geez even store-brand butter is a luxury these days.

Astoundingly, shrimp seemed to escape inflationary pressures. In many cases, it’s cheaper than steak now.

Sadly, discontinued 2020

For a while when we traveled on vacation, we’d try to find a Michelin 1-star restaurant in European cities (we couldn’t afford the 2* and 3* places). But they were all the same: a foam, a sliver, a need for a cheeseburger afterward. There’s no sense of place, no purpose.

The only tasting menu I’ve actually enjoyed is…

Bruschetta

In the Chicago area, we’re also seeing an influx of very similar Paris Baguette bakeries.

It’s funny that there’s been a parade of casual dining Mex restaurants over the years in the Chicago area (not counting fast food or fast-casual), and none of them seem to last long. Chi-Chi’s -> El Torito (which we liked) -> Chevy’s, all gone from the area. Pepe’s hangs on, strangely. I think it’s mainly that there’s…

I’ve also seen this combo listed as a Queen Burger in multiple places around Chicagoland but have no idea the origin of the term (using Queen-size olives would be a waste)

Mostly they’re pretty good, but I’m not crazy about it on a burger: the juices from the meat tend to dissolve the bread too easily. Chicken sandwich? Yes please.

As hot water as you can stand, dish soap, and scrub brush, not sponge.

United flights from US to Europe typically include a tiny ice cream carton that is usually the highlight. The best flavors I’ve had so far are ginger, and mango. On the other hand, I wish they’d please please stop serving those awful barley salads.

It’s very rare to find cilantro with roots around here -- they’re usually just trimmed stems.  I wonder if the leaves would last longer with the roots?

My most frequent use is to make guacamole. One Haas avocado, a pinch of salt, some minced cilantro, juice of half a lime, and 1/2 to 1 minced chipotle with adobo (about a tbs or so), and you’ve got a great guac.
I agree with Dr. Lizardo — freeze what you don’t immediately use. I spread them out on a piece of parchment…