Kate Bernot
kbernot
Kate Bernot is managing editor at The Takeout and a certified beer judge.
10/18/19
2:22 PM
3

I love to bake potatoes which I brush with olive oil and sprinkle with whatever the coarsest salt I have on hand at the time before I wrap them in aluminum foil and cook them. I just did that last night but realized too late that I was out of kosher salt and had only fine table salt. I was sad for a moment before I Read more

10/18/19
1:49 PM
16

Customers regularly have unreasonable demands/commentary. This is the case. She’s giving the weather report, not coming down the runway. On top of that saying she is fat is straight up hypocritical, she’s obviously much below the U.S. average.... Read more

10/18/19
1:27 PM
25

She is not, and even if she were, it would not affect her ability to tell people about the weather and general goings-on in Archtown, MO. 

10/18/19
1:23 PM
28

Eight days is an insanely quick turnaround to know something’s not working, almost makes you wonder why that shopping center didn’t pay a little better attention before giving that lease in the first place. Still, at least they showed some backbone in the issue, making a choice rather than shrugging the way an Read more

10/18/19
1:09 PM
17

I’m waiting for the day Chik-Fil-A gets inherited by someone who isn’t deep in the kool-aid and we can get delicious chicken guilt free...

10/18/19
1:02 PM
30

Good. Chick Fil A is horribly overrated. Sure, its decent, but Im amazed at how many people go crazy for it, when its just a bland chicken sandwich with okay french fries. Ooooh, but they made this decent sauce that goes on everything so you dont have to actually taste the blandness nearly as much!

10/18/19
12:08 PM
7

Sometime ~15 years ago I first saw cheesy tots at the BK menu, ordered them, promptly googled and found _nothing_ other than a PDF from some dairy farming collective trade show talking about leveraging additional cheese sales to whatever holding company owned BK. Read more

10/18/19
11:49 AM
1

This is sort of a growing trend in the food service industry. you set up a commercial kitchen with no front of the house at all and then serve food remotely for different use cases. Direct to consumer delivery is one avenue but more interesting to me is providing food service for other businesses.  like corporate Read more

10/18/19
11:34 AM
2

Probably took them off the menu because of the Great Depression. People didn’t have a lot of expendable income back then for potato-related treats. 

10/18/19
11:00 AM
1

No surprise the lady who can’t be bothered to finish saying a whole word (delish! nutrish!) can’t be bothered to actually open up a whole restaurant! 

10/17/19
4:50 PM
2

SNPA was a player in one of my favorite silly pet stories. I had a rat once for whom “whatever the big monkeys are eating or drinking, I want some.” And usually he’d get it. Read more

10/17/19
4:26 PM
1

Okay but like I go to Russo’s, and they’re great! They have every vegetable you ever heard of and a whole bunch you’ve never seen before, plus they have the good pickles and sauerkraut and cheese!