Same. I always ask for it on the side, because I like a very thin layer, but no more, and some places just overload it on there.

I do this with pretty much all fries that are delivered, and it works like a charm. Some styles of fry work better than others, but the air fryer has vastly improved my at-home fry consumption, both in reheating and in cooking from frozen. 

Yeah, I love The Takeout mostly because they’re usually a brief respite from the constant internet shit-talking, but not today, I guess.

I am a crab-ass who has many pet peeves, but food snobbery is one of my biggest ones. JUST LET PEOPLE LIKE THINGS.

I saw it twice, once in IMAX and once on a regular screen. (I am vaccinated and live alone, and work from home, and live in a city with indoor mask mandates, so my likelihood of having COVID or passing it to anyone else is very low).

For one, because cider has twice the calories as one of these things. And for me, personally, because cider gives me instant acid reflux and hard seltzer does not. LOL

“...I still cannot find a friggin’ bottle of TB’s Fire sauce anywhere.”

One of the meals I get every time I’m home in Omaha is from a restaurant called Block 16, and it’s a poutine burrito. “Shaved steak, farm table curds, tots, B16 gravy, malt vinegar aioli”. It’s an absolute joy to eat it at the restaurant, when the tots are still crispy and the texture is sublime. But also the flavor…

That’s interesting, because one of the places I’d seen do it changed it to “sammies” (also awful)...I wonder if that’s because someone pointed out that a “sando” was a totally different thing?

I really hate these cutesy abbreviations, but I especially agree with Lillian’s point about menus. I’ve seen like 5 restaurants lately that use “sando” instead of “sandwich” and I refuse to use it while ordering because I feel like a moron.

No, but I think improved signage at the bar will help some people, at least, from buying the drink in the first place. Since you can generally bring beverages you buy inside the airport onto planes, most people assume you can bring your to-go drinks as well. If you knew at the bar you couldn’t bring it onboard, it…

Jet’s ranch is SO FREAKING GOOD. It manages somehow to have the delicious taste of the “runny restaurant ranch” while also achieving the perfect consistency for dipping your pizza or Jet’s bread in.  Mmm...Jet’s.

Whether or not you need the plastic bag over it seems to be dependent on the temperature of your house. I had a bag over my cilantro and it went bad immediately (like, within a day), but my basil was bagless and stayed fresh in the water much longer. So if, like me, you don’t always have your A/C on and your house…

I just did the beginner PowerZone program so I’m now VERY familiar with Denis. LOL. I like his vibe a lot, but unfortunately I don’t love the music he (or Matt Wilpers) often chooses. It’s ok, and not offensive or anything, but it just doesn’t engage me. Sam’s doesn’t always either (Cody’s probably closest to my…

Sam Yo is my favorite instructor! In addition to his geeky jokes, he’s just so zen to ride with. One of the things that I was afraid of when I got a Peloton was that all the instructors would be yelling at me all the time or incredibly high energy, and that just doesn’t really match what I want for my vibe. I’m not…

I think the “lack of imagination” is a key point here. I’m having a great time with a flexitarian diet, but it was really difficult at first because I had always centered my meal planning around meat up until that point. It was not difficult to eat delicious, satisfying meatless meals. but planning them definitely…

I basically badgered everyone in my family into watching ToC because I thought it was so awesome.

I had an excellent breakfast pizza at Midway in the A terminal food court at Woodgrain. The new food court there is super, with very comfortable seating, but the breakfast pizza was bomb. There’s also a Reilly’s Daughter there, but I’m not sure if it’s an additional location or if the one at the back right when you…

I had recently watched one of Jacques Pepin’s cooking videos that said this same thing, that he buys older-looking mushrooms because they have better flavor. Far be it for me to doubt the combined wisdom of Jacques Pepin AND Claire Lower!

I’m absolutely in love with the Corlys aesthetic here. He looks like the perfect cross of nobleman and sea-faring adventurer.