Italian sausage is still the better topping. Of course, that’s pretty much only if you’re within 150 miles of Chicago, otherwise in my experience the sausage is usually greasy little overprocessed snot balls, instead of rich, spicy, fennel-laden big dollops of meatiness.

I’m more disappointed by the lack of all-day breakfast at Mickey D’s. The sausage biscuit for a buck (most places) is more flavor than you can get at that price anywhere else under the golden arches.
I’ve been work-from home for 16 years, so commuter coffee and egg sammy never entered into my habits... but if I have to…

How good is Dunkin coffee? Back in the late 80s before Dunkin sold their beans by the bag in stores, my father was architect for a large number of their stores in the this region. He had written into his contract that each project included some number of pounds of coffee beans.

I haven’t gotten 2FA notifications, but I have on rare occasions gotten “Click here to reset your password” emails that appear legit from one site. I panicked momentarily, until I realized, hey, that just means some bozo clicked the “Reset Password” button and knew my email — it’s annoying but I’m pretty sure harmless.

That reminds me, I’m out of kewpie. I’m also quite happy that Duke’s has shown up in Chicago supermarkets. And now that you mention it, yes, I’ve been using more of it at home than before — but never by itself. Homemade salad dressings that start with a little mayo stay thick and creamy (about 50/50 mayo + buttermilk,…

It’s been years, so I don’t know if they’re still there, but the Ruby Tuesday in the Phoenix airport was the only decent food there... and it’s a pretty darn good burger (except for their penchant for pretzel rolls, which don’t absorb meat juices).

A couple notes:

I was hoping for some options if you have neither available. About the only thing I can think of is to fold in beaten egg whites to give a batter some lightness and expansion when heated -- commonly done in Passover baking.

Oh that’s easy: Nearly slicing the pad of my left index finger off with a frozen bagel.

Has anyone tried this in a more typical convection oven?

Doesn’t help you for the random weird stuff you may have that isn’t on the Google Play store (Android of course), whether (cautiously) sideloaded, or from your provider (ack) hardware provider (double-ack) or other app stores such as Amazon.
The first thing I recommend when getting a new phone is taking screen…

For me? Limes. Mexican, Thai, Vietnamese (pretty much any cuisine in southern or southeast asia) need that extra acidity and floral quality you can only get in a lime. I don’t use nearly as many lemons, but when I do, I use a lot of them at once (lemon curd, for instance).

I put ketchup (BBQ sauce is just smoky ketchup from my POV) on most but not all burgers, it depends what the other toppings are. But ketchup in addition to being sweet, tangy, and salty, is also strong on umami — something no mayo will ever do. If the burger is dry and dull, ketchup can help a lot.

I was there over 20 years ago (want to go back) and don’t think we saw any Garifuna dishes at all in Belize City, San Ignacio or Cay Caulker. But we were also traveling with children so we may have avoided the exotic.

Pareve isn’t necessarily vegan, though: fish and eggs are pareve.

It’s hardly earth-shattering: whole wheat toast, butter, chives or scallions, sliced hard boiled egg, salt and pepper. Maybe some lettuce

The problem still remains that they’re designing seats for 1950s test pilots: about 5'4" tall, and skinny. I’m 6'7" tall and broad-shouldered. A 18"-wide seat is not sufficient: in the middle or window I’m squeezed, in the aisle I’m leaning outward the whole flight. A large portion of “economy plus” seats have better…

Many many years ago, the Davis Street Deli in Evanston, Illinois (later Davis Street Fishmarket, currently vacant) had a note in their menu, “Corned beef will not be served on white bread or with mayonnaise without South Dakota ID.”

Mama’s Chinese Food from Andrew Vachhs’ Burke series. From “Down in the Zero”:
“You need to try some of Mama’s cooking someday” I told him.
“What’s the difference?”
“Same as between Debbie Gibson and Judy Henske.”

Various <i>conservas</i> from Barcelona including ventresca tuna and <i>navajas</i> (razor clams)