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I used to do it. My mom had made a couple, then she got requests and started selling them. I helped her. Then my junior year she got the flu and I had to make them all myself. It was years before I would go near ginger or molasses again.

I was prepared to harshly judge the judgy moms, but yeah, that looks like a dick.

Cheese cake is the counter to Boston cream pie. Both are incorrectly named, but will hold onto their identities until they die.

Ah, the version I make uses light cream.

Mmmm. Homemade hot chocolate has spoiled me for any other (except the stuff from the good chocolate shops). The part about milk powder confuses me, though. Why are you adding milk powder?

Fruitcake. Yeah, you read that right. I make Alton Brown’s free range fruit cake, soak it in a decent dark rum for a couple of weeks, and it is FANTASTIC. Sweet, spicy, boozy goodness.

That is awesome! We just moved into a new house, and I might steal that idea.

You mock, but my plan for when I get old is to grow lethal plants, make myself a cup of tea, and avoid the nursing home.

Hendricks. No question.

I didn’t get past your first point because you are obviously wrong. Different growing conditions produced different concentrations. For example, I used to live in a place where I could grow the most delicious, acidic tomatoes I have ever had, but I have never been able to reproduce that. And at my last house, I could…

When they list Payday bars as chocolate, it makes me question the entire map.

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At some point during my wedding, I realized that we would all be having a lot more fun if we had just gone to the courthouse and had everyone meet us at a bar instead. We stupidly got caught up in the myth that weddings needed to be fancy, but our blue-collar families would have been so much happier with a pool table…

Great list. People never believe me when I tell them there is a huge Vietnamese population in NOLA. Although I will say that chuck wagons in Wyoming only serve tourists, typically on dude ranches.

Former pharmaceutical scientist turned food scientist here. The answer is that they can make you fail if it is the wrong test.  Screening tests have a high number of hits because they are looking for everything. The threshold for what is considered positive varies depending on the test they use. Most places will…

I thought this was going to be about cakes that were baked a week ago and left out to get stale while slabs of fondant were sculpted onto them.

I just threw up in my mouth reading that.

Your congressperson’s staffers pick up the phone? What kind of magical place do you live in?

If I do this, do they in turn promise to stop putting hops in my saisons and sours?