Well this looks incredible. I’m always looking for mushroom pasta recipes...very excited to try this one!

Why suggest Jameson for breakfast when Irish cream is RIGHT THERE as the perfect breakfast booze?! 

I’ve heard of it, but I’ve never eaten it, nor has my extensive Nebraska family, many of whom are excellent pie makers, ever served it to my knowledge. I think Village Inn might have had it before COVID forced them to cut back on their pie offerings?

I only buy my whole-grain Dijon mustard from TJ’s. It’s an excellent quality mustard for less than $2 for a good sized jar.

Having lived there for 5 years, I’ve always thought that the quality of their bagels was the only thing NYC rightfully bragged about, unlike their pizza or living there in general. They do, in fact, make the best bagels on Earth there, though admittedly I’ve never tried any of the other places on this list.

The best description I ever heard was that it’s like the real-world concept of Hidden Valley, of Hidden Valley Ranch.

I will say that I think there’s a HUGE difference in flavor and texture between store-bought hummus and the stuff I get at my favorite Mediterranean places, and I would like very much to learn how to replicate that. Even though I suspect the answer on how to replicate it also probably adds about 1000 more oil calories…

I’ve been thinking about making my own hummus lately, so this is very interesting to me. But, instead of spending so much time talking about how snobby your take is, couldn’t you just have...made it less snobby? “I really try my hardest to avoid shaming people when it comes to buying store-bought items...” is a SUPER…

Taco Bell: Crunchwrap Supreme, Doritos Locos Taco, and a Chicken Quesadilla which I always end up eating the next day.

“...but then I remembered how my life changed when, at the tender age of 36, I tasted Duke’s Mayonnaise for the first time.”

I was literally JUST discussing Imperfect with one of my friends this morning for exactly this reason. I used to make multiple trips to the store per week, and so I always had fresh veggies around, but fewer trips to the store now means fewer fresh veggies, and it’s bumming me out, so I’m thinking of doing one of…

I grew up with Godfather’s in Nebraska, and though I’ve eaten pizza across many different geographies at this point, I will still absolutely get DOWN with a Godfather’s taco pizza when I’m home. Godfather’s other pizzas I’m willing to admit I like mostly due to the nostalgia factor, but the taco pizza is damn…

Their Cornbread Crisps are so incredibly addictive. I could eat a whole bag in one sitting, easily.

Marnie is the winner, though it pains me to vote against naan.

Gun-to-my-head decision, if I had to pick one style of pizza to eat for the rest of my life, it would be Detroit style. I think Jet’s blows away any other “chain” pizza in Chicago (plus they have amazing ranch dressing). This Pizza Hut looks like it might be a little soft in the crust for my liking, but I’m glad to…

It’s not only about knowing the vaccine exists, it’s about vaccine education and debunking false claims about the vaccine so that more people choose to get it.

France has these things called Mi-Cho-Ko that I ate by the bagful. They’re basically just dark chocolate covered caramels, but somehow better than that sounds.

I love salads, and I don’t know if there’s a single skill that has improved my food more than learning to make my own salad dressing. Before, salads I made at home were bad because bottled dressings are bad. Now I can whip up half a dozen fresh dressings in minutes, and have recipes for dozens more at my fingertips.…

I think the “problem” (not really a problem, obviously, lol) is that everywhere has tavern-style pizza, but deep-dish is something much more unique. Outside of the massively superior quality of the Italian sausage in Chicago, I’ve had comparable tavern-style pizza in Omaha. Deep-dish, however? It’s not even half as…

It’s not bitter so much...it’s a strong herb-y flavor that hits me like anise or something, even though no one puts anise in their Italian beef. It’s possible that it’s just the sheer volume of herbs that are in it...I like most herbs, but maybe there’s just too MUCH of them in this? I don’t know, it bums me out…