One thing that I think cannot be brought up enough is that he spent his career railing against welfare and big government, when his family made their fortune from government railroad contracts and he himself was brought up on his parents’ social security. Hypocrisy in the GOP is nothing new, but his reaches an…

Rooster sauce mixed with ketchup. You get the vinegary bite to cut through the fry, you get some heat, and you get some sweetness. It’s perfection

I don’t know if this counts as a spoiler, but are you bound to the axe the entire time? One of the best parts of GoW games was getting the weapons that changed up the playstyle (GoW 3 notwithstanding, but fuck that game anyway)

Use chicken scraps (and feet, and wings) for chicken stock, and use veggie scraps for veggie stock. We keep a bag in the freezer that’s exclusively for carrot ends, onion/garlic skins, celery nubs, etc; basically the scraps of anything that could be mirepoix. Making veggie stock that way is a little more finicky (it…

You might be me. I like my steak with a good charred crust, and pink-leaning-into-red in the middle, but I need my pork chops just a hair past medium.

This, 100%

WOW, no, your husband and sister could not be more wrong. There’s a reason filet is so soft and tender.

A. Food sent back generally means less money on tips

New photoshop contest in 3...2...

It’s DEFINITELY the first time I stared a customer down as I was leaving their table

Fuck YES somebody went there

No profit in it

Beat me to it. What’s their game plan by expanding so quickly when they’re already losing more money in a quarter than I’ll see in my lifetime?!?

Our head chef used to get mad at us when someone would order the filet anything past medium. I had to warn him ahead of time that I had spent about 5 minutes trying to talk this lady out of her order

“...that The Maker in Dragon Age doesn’t actually exist and Andraste’s whole story is actually the Chantry appropriating Elven history”

Nah, looks like you punish yourself enough as it is

Not waiting tables anymore, but I’ll happily steak-shame people

It was her birthday, but her son had been a regular of ours. Maybe she thought I was trying to upsell her or something.

When I was waiting tables, I had a customer ask for a filet mignon to be cooked well done. I tried talking her out of it, that maybe the strip would be a better choice for well done. When she got it, she ate like three bites and then complained it was too tough. One of the few times I actually argued with customers…