LuckyMc44
luckymc44
5h
Save

This is definitely true at restaurants, though I’ve found at home with a normal person oven, I have to par-cook it before I add it to pizza, otherwise the crust burns before the sausage has had time to render, and it’s a big ol’ gross mess. Live and learn. :)

11h
1

I was not a fan of Italian sausage until I moved to Chicago. It didn’t dislike it, but it was towards the bottom of pizza toppings I would choose. Then I arrived here, and Italian sausage is a gd revelation. Every restaurant here seems to know how to season it to perfection, then cook it so it’s crispy and doesn’t Read more

12h
2

Allison, I will allow your Runza blasphemies in service of a better veggie Runza. They serve a black bean one that’s alright, but I love mushrooms and will be trying this very soon, even though I will inevitably fuck up the dough.

12h
2

Pasty dough is VERY different, in my experience. It’s a much drier pastry dough, vs. a yeast bread on the Runza.

12h
4

Czech food and culture is also huge in Nebraska...many of our towns are directly named after Czech cities (there is a Prague but it’s pronounced “Pray-g”, and Bruno is Brno for American tongues, and UNL is one of only a few universities in the country to offer Czech as a language course. Read more

12h
1

Yeah, their fries are fuckiing great. Hot, crispy and with the perfect amount of salt.

Aug 5
Save

Yeah, I was thinking about map in the Mission mode, where you can send the other players somewhere on the map while you’re doing other things. I’m sure they’ll have a workaround, but that was nice on the WiiU gamepad.

Aug 4
23

Ploughman’s lunch, cheese and pickle sandwiches & steak and ale pie were the 3 things I took home with me from England that have stayed in regular rotation. I’m fancy af.

Jul 31
2

My only complaint was that it could have done with a little more worldbuilding, but overall I liked it very much.

Jul 31
2

Happy birthday, Allison!! I am very thankful for you and your excellent food writing, and I hope your day is as fabulous as you deserve!! Read more

Jul 28
3

This is exactly my opinion. I will make the hell out of this and then eat it in a bowl, but the “ick” factor is definitely the bun, not grilling watermelon.

Jul 23
219

Also, pretty much no one is “physically unable to tolerate a mask”. With very, very, VERY few exceptions, those people are just being whiny assholes.

Jul 9
6

Yes, I too grew up around lakes and also rivers, which are also dangerous and unpredictable, and I realize that rescuers having specific details is important. My dad was a volunteer fireman who joined many water rescue missions, so I’m extremely familiar with the details. But in my experience, describing the details Read more

Jul 9
6

Yeah, I also found this whole comment to be lurid and disturbing, between the desire for specific details from her child on how she drowned, and the overly descriptive depiction of her drowning.

Jul 6
1

Yeah, I bought a salmon share from Sitka Salmon Shares this year, and it’s about $25 a pound. But it’s also line caught, small fishery, sustainably fished seafood, so it’s certainly worth the extra money for me.

Jul 2
6

A.E., are you one of the Chicago staffers? If so, BUY THE $10 MUSHROOM BAG. It has cremini, oyster and shitakes in it, and it’s a fucking delight. I just saute them in a little butter and eat them plain. Worth every penny.

Jul 1
12

Yeah, setups vary WILDLY in the city right now. I went to Nisei the other day where masks are required everywhere except at your table, they take your temp when you arrive, tables are all six feet apart and only patio seating was allowed at the time. One person in the bathroom at a time, staff wears masks the whole Read more

Jun 30
30

The gym is absolutely the last piece of my “normal” life that I will resume, and it will not be for quite some time. Gym people are fucking nuts, and I absolutely do not trust them to stay home if they have symptoms. Many people consider the gym a great way to knock out a cold or virus, and given we can’t even get a Read more