Bacon on a black bean burger sounds wonderful. The biggest reason why bacon became a fixture on burgers is because bacon can cover up meat that’s been rendered bland by sterilization processes that make the patty fit for use in fast-food restaurants. A really good hamburger doesn’t really need bacon to get in the way…

So business as usual then?

I believe I saw an episode where he was ecstatic over finally getting the bill passed. Then again, what the last year has done to my brain is basically the equivalent of what happens when a magnet is dropped on a hard drive.

I believe Jon Stewart actually helped a bill get passed that assisted 9/11 first responders get medical assistance. He frequently used his show as a vehicle to spotlight the bill.

I make a version of chili using chorizo and fresh toppings. I’ll cook pinto beans in chicken stock along with some onion, garlic, and bay leaf. When the beans are done, I add crumbled, browned chorizo and top with fresh cilantro, tomato, onion, lime juice, and cotija cheese. It’s different but it’sure good.

You’re the one who brought up cannabis deregulation as an example of a sector that improved under deregulation. If the black market can’t be compared to a regulated one, why even include cannabis decriminalization as part of your argument? As to the rest of your claims, between you and I only one of us has made a…

Cannabis hasn’t been deregulated in the areas where it’s been legalized, it’s been decriminalized. I can’t speak for other states but here in Washington, there is a board that controls when and where stores can open and individual permits must be required for the growing, processing, and selling of cannabis. Even with…

Watching this makes me feel a little better about myself. 85 is a world-class athlete and could run me off the football field but even I can ride a skateboard up a slight incline without fruitlessly challenging the validity of the theory of gravity.

This sounds good. I don’t usually put asparagus or mushrooms in stir-fry but I’m sure bell peppers and onions won’t make too much of a difference. The sweetness of the onion and pepper would combine with the umami from the meat and soy/butter sauce to create something wonderful. I’ve also used Vietnamese-style…

In a place as cold as Antarctica, snowfall is not dependent on temperature as much as it’s dependent on available moisture. It’s entirely possible that warmer but still sub-freezing systems are able to drop more snow on the region, which will turn into ice under the right circumstances. There’s a reason why the poles…

The Antarctic ice pack could actually be growing due to an increase in temperature. As you so surely know, very cold air masses just cannot hold much moisture (the area surrounding both poles is technically desert) thus, an increase in temperature can lead to an increase in available moisture which leads to an…

This makes sense, as I’ve seen both St. Louis style ribs and spare ribs at the store and I’ve never bought a package that didn’t have those little bits on the end.

Instead of AC vinegar on the ribs and dried mustard in the rub, I use mustard as an adhesive for the rub. It doesn’t take a whole lot of mustard to get all the rub to stick to the meat and it provides a little moisture to help prevent the ribs from drying out. My rub is generally similar but I use onion salt, smoked…

I’m able to get the membrane off without a problem, but it still looks like there’s another layer between what I’ve removed and the actual meat of the ribs. Is that supposed to stay on the ribs or is that considered part of the membrane as well? All I know is that leftover layer is a real pain in the ass to remove so…

Something can be just as good as something else even when both things are fundamentally different. The OP never stated that sous-vide ribs were the same thing as BBQ.

The OP never called it BBQ in their initial statement though, nor have they posited sous-vide as being actual BBQ. They just stated that it tasted as good. I think the Mongolian beef from my local Chinese joint is just as good as the BBQ from from the local smoker, but I’m not comparing the ways in which each dish is…

Counterpoint: St. Louis-style ribs have these little nubs on one side that can’t be chewed. Working around these nubs is too much of a pain in the ass to put St. Louis-style ribs above baby backs.

Now, see, this is where you lose your argument. Yes, there are veggies that taste good if they’re sauteed/roasted in oil with a little bit of a salt and pepper. However, the veggies would need to be eaten raw or essentially boiled/steamed with no seasoning at all if they are truly to be compared to the standards by…

I think that person’s argument boiled down to meat needing plant-based spices in order to taste good. I have no idea how salt got into the discussion since it’s neither a plant nor an animal. Many meat-based dishes are simply meat cooked/cured in various ways with some form of salt added. I don’t know about the person…

I’ll eat vegan hot dogs a day after eating actual hot dogs and there’s definitely a difference.