I’ll be the first to admit that it was a pain to have to keep this thing fed with C-Cell batteries, but it freaking ruled:

I kinda like it!

I do not understand, they are, console-generationally, Xbox FOUR, are they not? Am I having a Mandela Effect?

I was lucky enough to be going to school in Boston during the city’s huge explosion of Ska music back in the 90s. Lotta fond memories of going to shows—-Bim Skala Bim, Skavoovie, Bosstones, Steady Earnest.

Yeah! Rosebud is great! I was there a couple years ago, they seemed to be doing well. Not sure since the Covid of course.

Oooh, was it the late lamented Deli Haus in Kenmore Square? They used to do Guinness Floats.

I’ll give these a shot, but McD’s nuggs have always tasted a bit off to me. Of the Big Three, the Wendy’s ones are ideal, Burger King a close second.

I also think they were on the menu when McDs switched from frying thier foods in beef tallow to vegetable oil.

Yes, it is true about the salt-sugar-fat thing, to the point that food companies work with salt suppliers to create new and novel shapes for the salt crystals to deliver the maximum hit of pleasure when they dissolve on the tongue.

Hmm. I like the insanity of taking on this project but the final result is like, yup, that’s a Game Boy Camera picture.

That picture made me want to vomit, yes.

Yeah, if you have a sous vide, tempering becomes even simpler that what is outlined in the article, you just have to keep agitating (squeezing) the bag as much as possible. I have had great results.

Shit yeah, it is great as a component of a pork chop marianade

It’s great. My eyesight is too bad for the built-in screen but the HDMI out fixes that (although you need a mini-to-regular HDMI cable)

It’s great. My eyesight is too bad for the built-in screen but the HDMI out fixes that (although you need a mini-to-r…

Cat: I want love and attention

Yeah, he was a real stick-in-the-mud for most of Agent Carter, but this slightly looser take on the character was a marked improvement.

So beautiful...they should have sent..a poet...

For my part, I love the pizza style I just can’t abide the cut. Triangle cut all the way, if you want more slices just ask for the “double cut”. Then every slice has a nice handle.

I have to say, the TWO TABLESPOONS of fish sauce in the recipe gave me pause, (My experience is “a little goes a long way”, even if you are making a big pot of sauce) but I’ll give it a shot...