If you have to resort to the “...but you won’t even notice it!” line when you include mayo in something that it’s not normally found in, then what’s the point of even putting it in there in the first place? At that point it’s just empty calories AND empty flavor.

I wouldn’t mind places using fresh red jalapeno but green ones just don’t really do much for me. Red jalapenos are still fresh and crisp but they have an extra dimension in sweetness that green peppers lack. 

Thanks to the shortage, I went out and bought a bottle of Jufran’s hot n’ spicy banana ketchup and discovered I liked it more than bog-standard tomato ketchup. I thought the banana ketchup and plantain chips were a natural pairing but it really went well with chicken strips. I normally don’t use ketchup for chicken…

Whenever I dump frozen fries out onto a baking sheet, I eat a few of them while they’re still frozen and mostly hard. Hell, I did this with a certain brand of sweet potato fries and found out that I liked them better frozen than fully cooked. 

I like to throw sauteed peppers, onion, and carrots into the food processor. I’d like to believe that cooking the liquid out of the veggies helps concentrate the flavor and to prevent the meatloaf from cracking open from excess steam. I’ve started to eschew fresh garlic in favor of garlic sauteed in butter and I…

First off, it’s frustrating when people think things like Peloton bikes are used strictly for weight loss and not for fitness. I live in a shitty northern climate with shitty northern climate winters and I lose fitness just by not being able to get out on the bike as much. It’d be kinda nice to just be able to be able…

I’d call garlic pungent, but not necessarily stinky. To me, calling something stinky evokes a comparison to other, less savory things. Like you, I find the aroma of garlic to be enjoyable, but I don’t care much for the aroma of certain cheeses that taste perfectly fine. I try to make sure I don’t leave cotija cheese…

I don’t know what to think of Allison’s veggie-roasting technique; on one hand, I like roasting my broccoli until it gets very brown, but there’s a snowball’s chance in hell I’d ever toss the broccoli in mayonnaise beforehand. My favorite way to roast up veggies with is olive oil, salt, microplaned garlic, and red…

For me, it’s all about flavor. The color of a particular sauce only indicates the likeliness of a certain sauce containing the “blech three“ of condiments - mayo, sour cream, and ranch. I like yogurt but I don’t like greek-style yogurt because greek-style yogurt is essentially sour cream, which again, is utterly terrib…

For me, it’s all about cherries. 

Since this has fresh peppers in it, I’m not sure freezing it would be the best way to go. I tried freezing fresh green jalapenos once before and when they thawed, they were a lot mushier than fresh ones. They weren’t inedible, they just felt much more like a really ripe red pepper instead of a fresh green one with a…

Well, if the delivery you expect is terrible, the comparison certainly comports!

I’ll suggest something like chickpea patties. The ones I make are nothing more than chickpeas, onion, garlic, fresh herbs, spices, and salt. They even hold together surprisingly well if you let the chickpea mixture sit for at least 15 minutes after it’s been processed. Just look for baked falafel recipes, it doesn’t…

I don’t think I’ve had a Tabasco product in quite some time. My hot sauce rotation consists of El Yucateco green, Cholula chipotle sauce, and Secret Aardvark’s habanero sauce. The best thing about Secret Aardvark is that it has a low enough salt content to the point where it can be used as a dressing for a taco…

I guess I’m really, really weird when it comes to sour things. I don’t like soured creams at all but I can easily tolerate (and even enjoy) sucking on both lemons and limes. I seem to remember really liking the sour skittles when they first appeared but I do remember them leaving my mouth feeling like it just got a…

I certainly won’t disagree with you here. I think people get this idea where they need to cram a diet into as short of a timeframe as possible, and that just leads to something that’s not gonna be sustainable for very long (even if it’s effective at first).

Maybe I’m alone here, but I kinda feel like people who really indulge in the above reasoning probably shouldn’t be able to turn around and play the victim card or get all defensive when others start pointing out that a bad process might be yielding bad results.

The problem with crash diets is that they’re actually pretty damn effective but also incredibly unsustainable. It’s like a cyclist getting into a sprint right out of the gate; they’ll likely find themselves with a comfortable lead early in the race, but they’re just extinguishing matches in the wind and as soon as the…

If you want the items to get bagged in a certain fashion, then you need to communicate it clearly to the person who’s doing the bagging. When I worked at the checkout stand, we were taught to use a method that didn’t have anything to do with the order in which the customer had placed the items on the conveyor belt.

There’s no light beer that’s 5% ABV and 100 calories per 12 ounce can, so White Claw (and other similar brands) has just about the best “Get Drunk, Not Fat” ratio of any canned beverage on the market.