There’s a reason one traditional name for it is “devil’s dung”...but a proper curry just isn’t complete without it.

See, for me (and many others), the seltzers are the LEAST hangover-inducing since they’re essentially alcohol+water; one step up from the minimalist-platonic ideal of a vodka soda.

A bold condiment such as this turns a hunk of cheese and a loaf of bread into a meal

hahahaha, expensive cars go crunch

That mayo was either made with olive oil, which is nice enough but completely overpowering, or it’s got a ton more egg than it needs, which is both texturally unappealing and wicked bad for storage life.

Well behaved children will get you a TON of leeway with ordering. I've seen cooks literally pare hamburger buns down to "bread slices" to make a grilled cheese; despite being some of the most gleefully committed misanthropes you will ever meet, we have an inexplicably soft spot for the little squirts.

*I* did get your implication, but after two+ decades in the industry, the public at large does poorly with implication. Or hints. Or not-so-subtle suggestions.

No. The current administration is, rightfully, taking a very long hard look at AR pistol "braces" - which if you know the first thing about firearms, are blindingly obviously SBR stocks. AFAIK the pistols themselves aren't under any particular microscope, other than "AR bad ban AR".

When you grow up riding quads and dirt bikes over hill and dale and country roads, even a 1985 Ranger is a yuuuuge step up in safety - “I’m surrounded by metal!” Do parents these days even buy their tweens 125s anymore?

For allergies no, but you’d be surprised at how often vegans will ask for that - and if it’s not 8pm on Saturday level of busy, I enjoy the challenge.

That statement needs qualifying. It it’s on the menu, absolutely don’t feel bad about ordering it. I’ve personally put things on a menu that I know are going to make me spastic, but damn they’re good and I’m willing to suffer so that you may enjoy.

You’re almost reinventing Essich Schling/Switchel, a classic Amish vinegar punch. Honey and ginger are traditional for Switchel but the Essich Schling I learned living in Blair County is basic AF; I like 2T sugar & 2T good vinegar (or 3) in a quart of ice water.

Hardly. EMP and Humm are perpetually at the top of the foodie/restaurant news, they do not need to do anything this drastic for publicity. Dan Humm's weekly long run gets damn near as much press.

And? SS was originally a literal hot dog cart in a trashed park, they needed space for prep and EMP was right there. GothamGotham Bar and Grill and Union Square Cafe also “partnered” with SS - they were all founded by Danny Meyer; SS was straight up part of the Union Square Hospitality Group until their own IPO.…

If you want to seriously up your food safety game, the NYC Food Handler’s License (mandatory for kitchen managers here, a ServSafe/etc is not acceptable) online course is available for free. You have to pay $24 and take an exam to get the actual card, but all the learnin’ stuff is no cost.

It’s even better if you do a spicy agrodolce, and just as easy.

Make stock, then reduce it to a straight glace (honey thick or more), pour into ice cube trays, and freeze. A cube should make about a quart. Doesn’t affect the quality whatsoever; I’ve gone so far as to do it at work in a few very tiny kitchens with even tinier walk-ins.

You obviously didn’t read the article. Absolutely none of the barista’s method are for cold brew. Zilch, zip, zero, nada. You literally quote the first one saying they brew a strong press over ice, and the third one outright says “We like to brew hot coffee and turn it into iced coffe[…]”. It all sounds lovely, but…

Tbaaco Family Reserve. It’s made from Tabasco chiles grown only on Avery Island, LA (the regular sauce is grown in the Caribbean/Latin America) and aged 8 years as opposed to 3. 

ABE NO