I’d bet a beer the Mazda driver had a massive heart attack/stroke, insta-death, prior to the crash.

Raph understood https://jalopnik.com/the-worlds-fastest-death-cult-1713550981

That’s half the point, you either don’t screw up once, or...

It’s public road racing. It is inherently and irreparably far more dangerous than prepared circuit racing. But that danger is also an integral part of the event, and why people choose to run it. Embrace it...3 down is just the cost of a race weekend for these guys 

Eminem, “Stan”. I had been hearing it used since about 2015; I finally asked a kid about it last year and they explained.

As a word for “lunatic follower”, it was originated by Em. Marshall Mathers LP, “Stan”.

It was originated by Eminem, in the eponymous track from the Marshall Mathers LP: "...your biggest fan. This is Stan."

It originated with Eminem, from the eponymous track off the Marshall Mathers LP: a fan who’s so intensely devoted they’d drive off a bridge for you.

I hope you aren’t including Martin’s Potato Rolls in that 99% or I shall have to demand satisfaction, good sir

While end-users/consumers do waste a metric fuckton of food, the manufacturing chain most definitely does not. It’s undeniably cool to see true waste products like spent barely and cacao pulp getting reused, things like “ugly” produce and “off-spec” meat cuts, that we get a barrage of ads for, aren’t just binned by…

There’s nothing intrinsically wrong with burger buns, a good one can be absolutely lovely for a sandwich; it’s just for this particular case you literally could not make a worse choice. *Maybe* Wonder Bread, but I’d have to do a side-by-side to see.

Just sub lemon juice for the wine and vinegar in your beurre blanc, it'll be close enough for anyone short of Keller.

The stick blender trick is handy for sure, but after having made it by the gallon when I was slinging steak frites, the hollandaise family is one of the very few times I will stomp my feet and insist that the stuffiest, OG-est, most obnoxiously classic way is really the best, nay the only true way, to do it.

Given the responses to the recipe, and the sad...well, frankly incompetence of it (I showed this to a chef from Marseille and he cursed at me lol), it's a pretty crap way of advertising. I, for one, am absolutey certain I will not buy this book.

You do you, just wanted to clear up that “vegetarian” does mean the same thing in French cooking, it’s just a bit of a dumpster fire of an article/recipe lol

The pre-making and relative durability of a real pan bagnat is precisely what makes it one of the great summer picnic foods. I’m wondering why this person is an authority on French cuisine.

And the flavor, but sometimes I’m not sure if cleaner oil is better or worse...there’s a lot to be said for thick-cut vaguely soggy chippy-style fries that have been cooked in ancient, ebon oil and doused with vinegar...

To be fair, it’s not called a “vegetable sandwich” in France and nobody would think it’s vegetarian. This author just seems to know next to nothing about French food, I’m morbidly curious to see what she teaches in her classes.

“Easily hit $10" was off the top of my head, the $16.50 is a specific, admittedly absolute top-flight brand that I took the time to look up. I’ll freely admit it’s ludicrously expensive for 4oz of canned tuna but for me, occasionally spending that much on food is a lovely splurge; I can also fully respect that it’s…

It’s not cheap for sure, but come midsummer, when the market is flush with pole beans and tomatoes, there’s fewer greater pleasures than going down, getting the bread and all the fresh produce, then shooting over to Despana for the the olives and tuna ($16.50!). Forty bucks easy for sandwiches for two, but worth every…