I don’t know where I’ll be then, Doc, he said. And I won’t smell too good, that’s for sure.

Faster, Purple Worm! Kill! Kill! has been filming in Burbank this week. They ran play tests in February at the Guildhall. It was a fun experience.

I got scammed once at what I thought was a new burger place turned out to be a Dennys or IHOP. Now, if it is a new place and I order from it, I reverse check the address on Google to see if something else is there instead. Fooled me once...

There was also a Smoked Gouda flavor, and a Sriracha, if I remember.

Even the original films lacked a certain amount of believability, but since it was more practical and miniature effects, it felt more real. The CGI overload in crystal skull, the nuke (which made something many are afraid of into a punchline), and Shia LaBeefhead is what I remember the most and that’s not a good thing.

One ingredient of note is that the yellow is from turmeric, which I don’t need in everything I eat either. I saw this mentioned, I think, on a Chuds BBQ. That’s obviously part of the color, but not sure if it adds other qualities of flavor.

Not only that, but the online prices are often higher than the instore price. So you’re getting double dipped. (Same is true at Costco/Costco Same Day and Uber Eats). I don’t have a problem with tipping the shopper/driver, but I hate seeing fees on fees. It’s like a phone bill.

Considering he was in IT, I wonder if his logical jump at the time was a split series of the original kids playing a partial season being in the late 80s/early 90s, and then a bunch of adults in modern day playing them and returning to Hawkins.

My favorite McDonalds is the ‘secret’ one in Monaco down the weird steps at the hairpin turn at the Hotel Fairmont. It was a great way to offset the cost of eating at Louis XV.

There’s a bit of nostalgia for it because of the commercial. Also, it was the first time (in our memory) that McD made a burger with a tomato to go head to head with a whopper. But yeah, it really did keep the temperatures right because it was foam. The downside (other than waste) was that one bun was warmer than the…

A lot of the flavors I’ve had in there are very heavy on the nutmeg flavor being forward, especially anything called “Pumpkin Spice” from TJ.  I believe I liked the Pumpkin Butter (like Apple Butter)

Yup. Even in the days where a lot of the food was prepped, the refried beans still came dehydrated. The Pico De Gallo sauce was in a packet that we added the fresh veg to. Lettuce was bagged, but cheese was shredded on premise. Mexican Pizza sauce was in a packet and you added tomatoes to. Guac came in tubes. Sour…

I remember going to the Inner Harbor in Baltimore when they used to make it down there. Sure, you were likely to get shot, but it smelled great. The old cans used to have the ingredient list and it was more specific. You can find pix online. “Celery Salt, Spices (including Mustard, Pepper, Laurel Leaves, Cloves,…

I worked at a Taco Bell in the early 90s. Back then, they had a guy come in a couple times a week to fry all the shells. We also cooked everything from scratch. Then they switched over to boil in bag everything and prepackaged shells. I guess that’s how they won the fast food wars from Demolition Man.

They are probably weights. In scuba, it’s common to have weight belts to neutralize your bouyancy. And given the recipe for the tank was a lot of salt, she would more easily float in that to not need additional floatation.

1, it is almost funnier that way.  2, as it is a commercial spot, even if they do have him butt nekkid in the movie, that is likely a requirement for general audiences.

I worked at Taco Bell in the like 1990-1991. I realize things can change since then and some did even when I worked there - which really changed the food quality. The beans were the pellets even then, which was fine. Before they went to boil in the bag for everything, the taco meat actually had to be fried and…

I saw raclette for the first time when visiting Paris during Xmas time. They had a chalet on the Champs Elysses scraping raclette cheese onto big french bread sandwiches loaded with carved meats. I’ve had it in Switzerland, France, and Monaco, as well as here in Los Angeles.

I worked at a company doing machine learning research for the largest company in this space. They have a business model based on Divorce, Death, Disaster, Displacement. If you were with them longer than 6 months, you would have been a “whale” and more likely to suffer through increasing fees. This was necessary…