Soul Glo - is that still a thing?

Is Kinja a sandwich?

What’s more irritating at a concert: yelling out song requests to the band playing, or yelling out “Free Bird!” to ANY band playing?

a/s/l?
any nudes?
wanna cyber?
do u play doom?
r u local?

What do you hate most about Kinja?

No lemon no melon
Too bad I hid a boot

im no longer vegetarian, but t-bell was always the best about it.  after not eating fast food for 5ish years except very occasionally, i’ll go ahead and say it - they’re doing a hell of a job bringing me back.  quality seems to be going up across the board.

My thoughts exactly! What kind of fucking monster would give up interior area for more crust?

When ordering our pizza(s) to share, each of us is at a mathematical crossroads:

Aren’t you the same guy who complains about InstantPot recipes here? Not sure why this needs to be explained to you, but this site is called The Takeout. It’s not called Kevin Pang and His Cohort of Gourmet French Chefs (KPHCGHC). It’s called The Takeout. Sometimes takeout food is great, sometimes it’s 70's Jack-In-The…

Red Lobster has surprisingly good ceasar salads, if what you’re looking for is some adequate lettuce doused in Caesar dressing with some crispy bread bits on top.

I never had Papa John’s until I moved to the Midwest..... the garlic sauce is so gross. I don't want to dip my already greasy pizza into literal oil! Do people just like it because of nostalgia or am I missing something here.

That explains why this guy was seen hanging around the Takeout offices.

“Man cooks normal scampi dish” doesn’t get clicks, I don’t think you should be taking this article too seriously

Dominos crust is amazing now.

Joke’s on you, this is probably actually how Red Lobster does it.

You didn’t hear? We’re getting paid off by Big Garlic Lobby

I never really cared for dipping Papa Johns crust in the oil, but I started at Domino’s this year, and am horribly addicted to our garlic oil. We put a ring around the crust while it is still hot, so the flavor is there without the dripping oil.

this is inarguably the most blessed article in the history of this blog.

The meat temp thing was disproved, an hour barely makes a difference. Besides, keeping a steak cold until cooking makes it easier to sear the outside while cooking the inside more evenly. My steaks immediately improved once I stopped doing all the gimmicky “tricks”. Now I take out the steak when I turn the heat on a…