A I the only one here creeped out by the fact that DRM is making its way into soft drink cups and dispensers?

Blah. I commented on the wrong post. Ignore. I can't computer.

I’m too lazy to dig for the info, but it’s a franchise, right?

Call me awful, but I turn that shit off. 

So, she didn’t do anything actually dangerous yet, and is just disobeying park rules and acting annoying? 

Hold on... It’s been a while since I’ve been to that zoo, but if the Lion did cross the moat, what’s left to protect the people? A tiny fence that’s easily hoppable? Is there netting or plexiglass that’s not showing up on camera? Because that barrier does not look sufficient. Is it gonna cross the moat, then give up…

Yep. I have a different model from the same company, and often sear sous vide steaks and make fajitas in it. They sell their own branded cast iron, but any cast iron pan that fits in it, works.

The first pizza ovens were woodburning and baked them in 60-90 seconds.

Hawaiian pizza was actually invented in Canada.

I wonder if most of the places buying the filter know it does jack diddly squat, but figure that perhaps being able to advertise that they use scientifically accurate NY water, or whatever, will bring in more business than the system costs. 

Not sure how widely available it is, but Mezzetta is my personal favorite sauce brand.

It looks like they’re different recipes.

You’re not thinking of the places where it’s official policy for the employees to make a big deal of the tip: by singing a song or hitting a noise maker button or whatever: something that’s supposed to act as a psychological reward but in practice punishes both the employee and me, the tipper, for putting money in the…

Yeah, same here. I tried iced teas and those flavored water liquids and powders in the past, but those never really sated the craving.

Maybe he should try not being trash?

I remember 15% being standard, then 18% being standard, and now it’s 20%. 

Tony Gemignani seems to know his stuff: I’ve read his Pizza Bible and eaten at one of his places. The cookbook was very informative and the food was very good.

The dough they use is nigh inedible anyways. There’s a few different recipes out there, some use an infinitesimally small amount of yeast, some don’t use any at all, but it’s always really dry, really salty, really rubbery, and really cold.

Laundromats that aren’t 24/7 have a “last wash: _:__ before closing ” sign up on the door.

These mindful eating guides on junk food packaging are just the new “Only use with tobacco” label.