Agree with most of your observation for the Asian airports but really the Xi An and Beijing airport?... that is weird... must be seasonal because I have never seen that before.

Tortas Frontera at O’Hare Airport. It’s almost embarrassing how much I look forward to a Cubana sandwich and Pickly Pear agua fresca when I travel. How can a “fast food” sandwich be so freaking tasty?

Maybe there’s something about egg salad: the best meal I’ve had in my entire life was a day-old egg salad sandwich on marble rye from a hospital cafeteria cold case. I’m sure it had something to do with the fact that it was the first food I’d had after not sleeping or eating for the worst two days of my life, but…

Done a few good years as a United 1K, so have some thoughts. In general, airport food is getting a lot better almost everywhere. More and more airports are revamping their lineups as they do renovations, and many feature locations of popular local spots.

As a professional chef I can talk like this: this guy is a fucking asshole that should never touch my god given ground beef again. If I ever catch anyone putting icecubes in my fucking meat your cooking career is over. This is advice a a clusterfuck of football bats.

I put a deep thumbprint in the center of the burger. It makes the center of the patty thinner so the center cooks properly before the edges get overcooked.

pierogi are the best

Something that’s a new big craze in DC that’s not so much in other areas because of immigration patterns: Uyghur cuisine. Turkic ethnic group from central Asia, mainly China. Amazingggg food. Washington Post article if you’re curious: https://www.washingtonpost.com/lifestyle/food/theyre-chinese-and-muslim-and-they-want…

My favorite dish is bandeja paisa. Its a regional dish served in my native Colombia. Its costs about $17 here in the USA and about $4 in Medellin. Its an amazing meal that will leave a smile on your face:

As taquiera style Mexican has spread across the US it’s become less regional, but carne asada fries in San Diego (or anywhere in Southern California) are still a treat. Preferably in a styrofoam contained from a restaurant ending in “-erto’s”

I’m sitting here in North Mexico where I’ve been for 40 years....Our green Chile sauce is different from chili in Colorado...No tomatoes in our Chile and rarely is there any meat.

I no longer live there, but St. Louis toasted ravioli is an underrated gem.

I am from Brazil, state of Goias, at the heart of the country.

Spudnuts seem to be the thing around here. They’re delicious and I don’t see them anywhere else when I leave Eastern Washington. Standard donuts but made with potato flour. They are delicious.

These issues are all solved by drinking Jameson, like a man. Ladies, I don’t know what to tell you.

the guy/girl sitting at the bar, waving at you, is still ugly.

cinchonism, a type of poisoning with symptoms like blurred vision, impaired hearing, vertigo, and nausea.