Agreed. After going on a mission to find the best refrigerated dills, I found Dietz and Watson to be my favorite as well. Unfortunately they’re hard to find, only one store in my area has them. Aldi sells some that taste exactly the same to me, so it wouldn’t surprise me if they’re made by D&W.

I don’t think it’s the toppings or the spaghetti that make people hate Cincinnati chili. At least for me, it’s the ingredients in it. For example, the article mentions cloves and allspice. What the article doesn’t mention is that there’s also cinnamon and chocolate in it as well. Those 4 ingredients together in a meat…

OMG... Montgomery Inn. I took a trip to Cincy a few years ago, and Montgomery Inn kept coming up as one of the best restaurants there, that you have to try it... so we did.

It was literally the worst BBQ I’ve ever had. Their famous “sauce” is basically just ketchup. Now I’m even seeing it bottled in stores.

Buzzfeed sure didn’t do much of a deep dive. This Steve Byrne bit pre-dates that Vine by 6 years:

Agreed.
Those croutons... ungh.
Gonna need to figure out how to make those myself.

Yeah, I think the author is confusing it with Red Robin. I go to Ruby Tuesday (I only go for their decent salad bar and their amazing croutons) fairly often and have never seen a mention of endless fries.

Yep, growing up in NE Ohio and with most of the family coming from central PA, this is closer to what I know as city/mock chicken. Ground pork and veal, breaded and pan-fried. Get out of here with the chunks.

Here’s the recipe I use: https://www.justapinch.com/recipes/main-course/chicken/grandma-florence-slagles-mock-…

Sorry to break it to you, but you’re the weirdo in this situation. 

Gary Baxter tore both back in 2006 with the Browns.