Doesn’t take a cicerone to figure out most beer pairings (seriously). You’re right on with your assumption there.

Fair! I was just curious, especially if it was one I’d been to. I will say the deli at ours is very slow so I try to avoid it, and the customer service is not as good as it was before Kroger bought the chain. But I still have overall good experiences there.

If you’re drinking it, you put in what you like.

Two parts vanilla vodka, two parts Chambord, two parts Créme d’Cacao.

I never play these to win. I play to shock and amaze. 

If you live in Chicago - or ever visit it - I highly recommend XOCO, Rick Bayless’ torta/caldo “fast casual” restaurant in River North which also has various Mexican hot chocolates made from freshly roasted and ground cocoa beans (and you can get a fresh and amazing churro to go with it). Maybe not quite as rich as…

The one thing this show truly needs more of is people cutting off his rants like that. Jesus Christ the writers I'm sure love writing such silly shit but if someone always spoke like that in reality they would've been made into zombie chow years ago...

I laughed at that one too.
His schtick is played out. He’s definitely a character they could kill off and no one would bat an eye - maybe a scene for Rosita to mourn over second guessing herself and then she’d move on. 

One of the things that really drives me crazy about Family Guy is that pretty much every episode has two incredibly, amazingly funny bits but the rest of it is so damn annoying that I can’t watch it.

Precisely right. I worked for an old-line newspaper reporter in the 1950's and he always referred to photos showing female pubic hair as “beaver shots.”

Prior to this new, updated Irn-Bru, I am sad to report that the white sugar was replaced with artificial sweeteners. The UK sugar tax had hit ye olde drink very hard.  I hope the recipe has returned it to its glory days, that extra five pence be damned!

I will try it if I get the chance! I am a fan of maple and whisky. I’ve been drinking these pretty much every day since this article was written because they are amazing. (except I use rye because I’m Canadian)

Which part of Italy they come from will dictate how they feel about its rightness or wrongness. Northern Italy recipes are dairy heavy, as the land is good for cows and grazing, so butter, pork in milk, cream and cheese feature a lot in recipes. In the poorer, arid south, tomatoes and olive oil and other sun-loving…

Thank thank God I'm not the only one that remembers this dish and Honey Boo Boo go together.

I thought it was super disgusting the first time I encountered it when my roommate made it. It’s common to use ketchup in Japanese spaghetti and Filipino spaghetti. It will always taste absolutely vile to me. Don’t care what country is making it. Bleck!

Butter is a much more common cooking fat to use in Northern Italy, but you try arguing with an Italian person even if facts are on your side. (yes, I am Italian)

I think Marcella Hazan has convinced a shit ton of people (Italian & otherwise) that butter in tomato sauce is goddamn delicious.

Proper Taco pizza.

I met the coolest octogenarian AA cowboy in that bar; he was drinking henny soda with an orange twist. Was one of the most famous AA cowboys of the 60's/70's, traveled the world, had a smoking hot gal on his arm, and (hopefully is still) DJ’s on the South Side.