Thanks for trying! Glad you enjoyed it.

Every cuisine is an ethnic cuisine.

If only I didn't spend 12 years working at a newspaper before jumping ship.

You can watch the full interview with JR here: https://www.facebook.com/th…

I (and many other cooks) shorthand flat-top grill as simply "grill". It'd be pretty hard to use this technique over grates.

You are wrong on this.

It's not fried in butter. They sear it on the grill, then after it's on the bun, slap on a big pat of butter so it melts into the bread and on the patty.

Actually, it's okay.

Yes, though you'll have to add equal amounts of peanut butter to balance out. But tahini can be found in most grocers, and it's well worth the trek.

There's no Wegman's in Chicago and I've read from no less than 6 commenters how good it's peanut sauce is. Dang.

If you like buckwheat soba noodles, I've found whole wheat pasta is a really good substitute. It's got that nuttiness that goes well with the sesame and peanut butter.

My point is — as with all these dishes — the notion of "authenticity" is overrated. Do I sweat about using spaghetti or pappardelle if I can't find egg or buckwheat noodle? Nah. It'll taste good all the same.

So you're interpreting making "cold sesame noodles" as literally making the noodle, grinding the flour, harvesting the sesame seeds. Huh.

Well, you can buy it pre-packaged and ready-to-eat, or from its salad bar, for maybe $5 for a half pound. Or you can spend $20 and have enough sauce and noodles for a dozen servings.

Spaghetti: Flour + Eggs + Salt + Water
Chinese egg noodles: Flour + Eggs + Salt + Water

Also: This thread is the first we're mentioning this — Jim Ross will be coming into AV Club studios this Friday at 1pm Central for a Facebook Live interview.

There's no working relationship between WWE and LU — any company who could take away market shares is a competitor, and therefore, not acknowledged in the eyes of VKM & Co.

Thanks for the catch. We've fixed it in the story.

I should add: You don't taste the ketchup whatsoever, because it's integrated into the marinade. What you get is another layer of deep savoriness, with enough sugar to give you a crackly crust in the oven. It's essential.

Ketchup.