palumbros
Danny Palumbo
palumbros
Danny is a comedian and writer living in Los Angeles. Instagram @palumbros

Mar 25
7

Bottom line: artichokes, olives, cans of San Marzanos—these aren’t things I always have in my pantry for “pantry pasta.” Read more

Mar 25
11

Fresh, on the vine tomatoes in a grocery store, even if they are called vine-ripened, were picked green. Then the flavor development almost completely stopped. I always keep a few cans of either whole stewed or crushed tomatoes in the pantry because they are so versatile. Read more

Mar 21
2

I admit, I love LJS. From the first time I had fish and shrimp there about 43 years ago. Right after I had a bunch of fillings replaced at the dentist. From the age of 12 on, for some unknown reason, any medical or dental procedure makes me want seafood. LJS, Snapper’s, Red Lobster, etc, it doesn’t matter, as long as Read more

Mar 20
3

The single best fish sandwich I ever had was at a Muslim takeout place in Savannah. I think they made their own bread, too. It’s only been 22 years and I remember it well - crispy and tender and seasoned with I don’t know what, but just delicious.

Mar 20
1

that’s the exact same reason i liked long john silvers. i’m not a huge fan of most seafood but there i couldn’t tell if i was eating chicken or fish because everything was deep fried and kind of tasted alike, in a good way. i’d probably eat a ballpoint pen if you deep fried it and pretty much most seafood i like is Read more

Mar 20
4

a lot of these church fish frys are going to be takeout-only for the rest of this Lenten season.” Sadly, not all of them. KC has a ban on public gatherings greater than 50, but exempts religious events, because apparently the virus can’t be contracted on holy ground? Good job, bible belt.

Mar 20
2

The important point here is to search out actual, good fish fry parishes. I would say 95% of parish fish fries are crap—cheap fish, soggy veggies from a giant can, rolls of questionable freshness—all bought from the same generic food service company. Very few in my area do the real thing anymore, particularly when it Read more

Mar 20
4

Yeah, that’s kinda scoldy. Just because you appreciated both doesn’t mean people who didn’t are less reflective or whatever. Not everybody has the same feeling of connection to church services, particularly if your church and your priests were as mind-numbingly boring as mine were growing up. Think Ben Stein on Read more

Mar 20
3

Yeah, no meat on Fridays used to be a year round Catholic thing (I think pre Vatican II). I’ve been told that’s why clam chowder is typically the soup of the day many Fridays also. Read more

Mar 20
9

I went up to Lake Como in Wisconsin with some friends some years back, and I think the bar we went to had regular Friday fish frys, not just during Lent. It was delicious, but the real star was this rye bread that I swear was baked by some sort of bread angels. As a Nebraskan with Czech heritage, I have eaten my fair Read more

Mar 20
3

Is 8 am too early for a fish sandwich?

Mar 20
8

Now that it’s nationally available, you should give Duke’s mayonnaise a shot when you make tartar sauce. It’s tangier than other mayonnaises I’ve tried and they use whole eggs instead of egg whites, so it’s richer and creamier. Ever since I first tried it when I visited my sister after she moved to South Carolina, I Read more

Mar 3
1

Thank you for sharing a pasta primavera recipe not loaded with the 2 veggies I hate: squash and bell peppers.

Feb 28
1

There is not a single part of this sentence that does not confuse me: “Vegetables are usually an afterthought on a pork bulgogi plate, but at Ham Hung they play in the same stadium as the main meal.”  How on earth is Korean food being served in the US?

Feb 27
1

One of my sisters is married to a chef you’ve heard of and he slings a bulgogi I had last weekend that is orgasmic, and you’re right, he could serve legos with that beef and not lose a bit.

Feb 26
1

I just made a Cajun sausage, red potato, and fresh green bean crock pot. Chicken stock on the bottom and butter on top...and seasoning.👋👏👋

Feb 26
2

I maintained as a child that Beef Broccoli was an affront to my mouth because it wasted perfectly good beef by infecting it with broccoli flavors... or something. Being, in addition, a supreme brat, I told my mom I would only eat Beef Broccoli if the beef was cooked separately from the broccoli, which, being a saint, Read more

Feb 26
2

I recently started throwing in broccoli slaw in with my ground beef for ramen noodle bowls, and it was a discovery. Not only does it make for a more filling meal but it also saves me from having to prepare separate veggie sides because I’m just that fucking lazy. I also started doing this with ground chicken and pesto Read more

Feb 26
1

A wise and ancient culture. The lost boys and girls of the decadent West who wash up in my kitchen who think they don’t like vegetables learn to love them using this method.