I’ve always asked for rodeo burgers to come with added pickled jalapenos, and I think the acidity and heat from the peppers cut through the sweetness of the BBQ sauce a bit.

It’s about time McDonald’s jumped into the ring with a burger like this. I’m just not sure this’ll move the needle on my now 10-year long abstinence from eating McDonald’s. What I’m waiting for is for a burger with unadulterated adobo sauce (no need to mix in mayo or sour cream to an already viable sauce, people!) …

I got a pound of ground lamb from the store and it was mostly fine, but I could vaguely taste the essence of a funky wet wool sock. I don’t know if that funk was because the lamb had sat in the fridge for a few days before I used it, but that was the only time I can ever remember eating lamb and also the last time…

I can’t speak for the pico de gallo at Chipotle, but it’s really common for diced jalapeno to be included in pico de gallo. I know when I make it, sometimes I’ll chop up a few pickled jalapenos and throw them in just because I want that heat without the raw green pepper flavor. That being said, I’ve never really…

I’m trying to think if there was ever a moment in Breaking Bad where Jimmy’s world really needed to be expanded upon to include a significant other from within it. 

CBS?

I’ve known this for a long time. He’s had the Devil’s haircut on his mind for a long time now.

Come on now, the man does have a family to think about...

This post is a little late, but I just found B&W’s raisin bread at the store and it was pretty good. The bread is sweet with notes of molasses and breakfast cereal. It didn’t even need anything to go with it, I just threw it in the toaster and ate it as-is. 

I’ll add this cheese alongside brick cheese as the two cheeses that I wish were more easily available here in the PNW. There’s a healthy dairy industry here but I’m not sure if there’s any regional cheese specialty. I love making pan pizza and I really want the brick cheese in order to take them in the direction of…

This reminds me of the reviews from online recipes that begin with “I really loved the recipe, but heeeere’s what I changed...”, and then the reviewer proceeds to list enough deviations to the point where the original recipe is just a meager wire frame draped under a heavy canvas of culinary improvisation . At what…

I can see a breakfast variation of this sandwich right now...

STICK TO SPROUTS!

“Here is Johnny!”

There’s something to be said about plant-based alternatives being easier to digest. Hot dogs used to be a staple for me right up until the point where I started regularly getting that “I just ate some hot dogs and I don’t feel too great” feeling. Instead of giving up hot dogs altogether, I switched over to Lightlife…

I have always been and always will be a sucker for mongolian beef. I grew up being a picky eater but I found out at a young age that a huge plate of mongolian beef was something to be looked forward to.

The thing I find most fascinating about this story is that a group titled Center for Consumer Freedom is apparently not all that cool with consumers using said freedom to purchase plant-based meat alternatives. 

What you listed sounds a little better than the previous version, and honestly, if the first version has ketchup in it, then it’d probably be better off to completely omit the cream sauce and take it in the direction of shrimp cocktail. Add some horseradish, worcestershire, and lemon juice. We’re dealing with shrimp…

For me, the appeal of the teriyaki restaurant is the variety of cuisines they offer. They never have just teriyaki on the menu, there’s always some combination of Chinese, Korean, Japanese, and even Vietnamese items on the menu. I used to work right next to a Sunny Teriyaki that had an okay curry option and across the…

Yeah, that’s just one Jim Gaffigan routine.