I made (well, asked my Nepali line cook to make) butter tea with bacon fat once. It was kinda epic but definitely not a daily tipple.

“All fungi are edible. Some fungi are only edible once.” - Terry Pratchett

TEKNIKLLY it’s a Champagne Jeroboam, 3L/4btl. The Bordeaux Jeroboam is 4.5L/6btl.

It’s literally just a Monte Cristo minus the ham, how is that a travesty?

Just to be That Guy - you’re making sauce gribiche, which is definitely in the mayonnaise family.

Came here to say what BrianGriffin already did; based on my 20+ years’ experience in US hospitality, and a very cursory Google of UK pubs for sale, gives me a gut feeling about in line with his.

You’re quite right the hospitality industry is a good way to make a little money by starting with a lot of money, but I suspect May is wealthy enough that he can take the Charles Foster Kane approach to the business - “I did lose a million dollars last year. I expect to lose a million dollars this year. I expect to…

From a quick glance at their pricing page, it looks like they’re a fair deal - it’s absolutely reasonable to spend $99 a month for someone else to set up and maintain an online ordering system; I can’t even imagine what it would take to roll your own.

If I’m staying in the neighborhood or want a quick snack they’re great, no mistake, but I sometimes like to make a platter for myself at home...basically stuff myself on a variety, instead of dinner.

There really aren’t “recipes” for pintxos, this article kinda sucks. You just take whatever you feel would be tasty at the moment and put it on a stick. One of my perennial favorites is just a cube of tortilla de patatas/potato frittata with a dollop of aioli, on a stick. Or Matrimonio, at its simplest just tomato-rubb…

Their premade stuff is OK, but I much prefer to just poke around and decide what I feel like putting on a stick or a piece of bread and make it myself...this article is weak AF TBH, it’s like telling someone of “sandwiches” for the first time and then not only giving like four examples but omitting the basics (looking…

Ding ding ding, winner winner chicken dinner! This has been a known-in-the-industry problem for years now; the City’s idiotic “value-based” taxing scheme has been one of the major driving factors behind retail/resto rents skyrocketing in the last decade - between that and the incentivization of having an empty front,…

I mean, yes, rent is generally too high, but in this case that’s not why. The last place I worked in the Time Before had quite a reasonable rent (for the location, of course), and we still had to shutter. If you’re not making *any* income, *any* non-zero rent value is too high.

Lots to unpack here, bear with me...over a decade working back of house in NYC (and living here, of course) has taught me a few things.

No, not at all, they’re just fradulent. Ghost Kitchens are legit delivery-only restaurants that work from a shared space, or an existing kitchen as a “piggyback” operation. It’s actually a pretty good concept, your overhead can be a fraction of a storefront and delivery-only is definitely emerging as a viable concept,…

Not an unreasonable idea (and I’m a borderline obligate carnivore), but it would definitely screw with the texture to some degree - there’s no vegan substitutes that behave quite like animal-derived gelatin; nothing quite matches its “tender elasticity”. Agar can be tweaked to be reasonably elastic, but it’s too firm;…

In the first couple of years of college, where my highschool Dew addiction was fading and my adult alcoholism was developing, I experimented with Dew cocktails mixed anything I could get my hands on with Dew cuz it was the only soda I ever had:

The French do a lovely version called gateau a la broche - “cake a la skewer/rotisserie”. It’s not as many-layered and it’s rather dense, but it’s absolutely the same concept. The French Wiki even discusses baumkuchen at length: https://fr.wikipedia.org/wiki/G%C3%A2teau_%C3%A0_la_broche

The 2x is nice, you don’t need some extreme 10-51 12-gear backend to have a fine range; I get the whole weight & simplicity thing but it is getting kind of ridiculous.

I didn’t even know people were still seeking them out! Except for the BowTi, that was and still is cool af.