What about them is reinvented? Didn’t Doubletree hotels do this a long time ago? United Airlines also used to give warm chocolate chip cookies during flights.

I’m not sure the word “reinvents” means what you think it does.

My only complaint about the Chicago Dog is that some of the veggies are just way to bigly cut and you get like, all tomato or sport pepper in one bite. You can get around this simply by taking all the CD veggies and making it into a chunky relish.

“Garlic sensitivity” made me want to reach out and slap someone.

I’ve been able to source a bottle or two throughout the shortage (friends in the restaurant industry) and when it appeared on local store shelves again I bought it and frankly (haha obtuse pun) it does not taste different. This might be a perception or idea impacting reality thing...but I slathered it over cheap pizza…

My buddy’s dad used to own a bar and he hired a bar pizza chef, the pizzas he made looked exactly like the pic up top. It wasn’t perfectly round...heck I don’t think I’ve ever had a perfectly round bar pie that wasn’t just a frozen pizza thrown in an oven. This was back in the late ‘90s.

It’s far more likely that your buddy is either full of shit or only going to chain pizza joints.

See I never bought the “it’s in the water” argument. The final result has everything to do with temperature, time and surface. Can it affect the taste, maybe, but I would like to see a blind test, insert local pizza place, make one batch of crust with NYC water, and one without, no other variables, and see if there is…

When anyone says it can only be made in one place...I could make any global style of pizza in my pizza over - full stop, its not that special, its dough, cooked, sometimes thin, or thick, or in a pan...of course it certainly looks and must be good too, not denying that - but its PIZZA, just pizza.  

I’ll tell you straight. Every time I made Chinese food at home it would never taste close to carry out. For years I would try and fail to make it. This year I finally tried using MSG and that shit is magic.  

crazy to think this has been on since i was a teenager and i’ll turn 40 during this last season.

Sorry, where did they say anyone was being tricked into eating anything?

I do a vegan tofu dish at parties that has always been one of the first dishes that gets eaten. I marinate extra firm tofu, deep fry it, and then dress it from there. Most people aren’t even aware that it’s tofu.

I loved him on The Good Place.

I'd be cool with The Drew Carey Show coming back

The Kirkland brand organic tortilla chips at Costco are really good. It’s probably one or two on my list. 

I’m not positive, but I think the “trace of lime” in Donkey Chips is the alkiline lime used to treat the corn in making masa, not the actual acidic fruit, so unless you know how to taste what treats the corn, you wouldn’t be tasting lime. Donkey Chips are local to me and they are my wife’s and daughter’s favorite.

Yeah. I’ve tried regional/interesting stuff and it doesn’t go well. The young ones can’t really mask the “oh it’s not something I (know) like” disappointment, the older ones sometimes get ouright angry and insulting, with the occasional barrage of eggs.

I really wonder if it needs to be a different thing altogether. I’m not jumping on the “You chose not to eat dairy” bandwagon, but I really wonder if we need to look at the things desired (creaminess, binding, mild umami/sweetness flavour) and look for a couple of different things that will give you the same total…

As someone who occasionally eats vegan (meaning that I am not vegan or even vegetarian, but my family does vegan nights occasionally for dietary variety), I have found that the least successful vegan dishes are the ones that try to emulate non-vegan dishes. Having the vegan version seems like a letdown and makes me…