Not a pizzaioli but a many-decades cook/chef; if you can get Calabro it’s IMO better than either of these two (which are still very good).

Haven’t lived up there since 2009, I guess I imagined wrong. Kinda surprised Bangor doesn’t have one though, UMaine would probably be able to support it. Or Waterville (my old digs), actually - Colby folx would eat that ish up.

I imagined wrong!

Yeaaaah, I’d say Maine’s real #1 is either Hannaford or Shaw’s. I can’t imagine there’s more than three TJs in the entire state (Portland, Augusta and Bangor).

Whose butt juts out so can you affix your lips around it like that?

My palate is fine, thanks – I quite like the taste of (almost) all beers. On a sweltering, humid summer day, a Tecate chelada can be better than the micro-est, most artisinal of witbiers. I’d try this in a heartbeat.

While occasionally eating fresh corn won’t hurt a cat, if your cat food has corn, wheat or soy filler it is absolutely unfit for consumption, regardless of how bougie and pricey it is (not as bad as Meow Mix with sugar, tho). Cats are obligate carnivores, they need a diet of soley meat and organs to thrive.

I grew up in the NYC area eating butteredhard rolls for breakfast most every day; the Sheboygan version sounds nothing like what we had out there. NY hard rolls have a paper-thin, glass-crisp crust and an airy yet chewy interior. 

Okay, so while the article information is absolutely the safest way to thaw food, there are other ways *puts on chef’s hat and flashes multiple food protection licenses*

No, you can’t emulsify garlic and oil with a machine. In my many years in kitchens I’ve tried just about everything: food processor, stick blender, regular blender, buffalo chopper, you name it I’ve probably tried to make proper aioli in it. Never works, at best you get a finer version of minced garlic in oil.

I’d assume the panels fit the original unibody B Platform chassis that the Charger (and Road Runner) used.

The Montana thing is a tax-evasion scheme; IIRC there’s no vehicle taxes whatsoever up there so if you set up an MT LLC or other shell corp, you can title & register your $475,000 camper under that ownership and save a boatload. A lot of supercars wear MT tags for that reason.

Uhhh...did you mean inches? I honestly don’t know what unit it’s supposed to be, but I’d literally bet my life it’s not millimeters…

Given where you grew up, Lebanon bologna perhaps?

“Fresh Squeezed Lemons” isn’t “Fresh Squeezed Lemon Juice”; in legalese such as food labeling that missing word matters.

That probably is true, FDA-defined “fresh squeezed” has more goodness, but good luck finding it outside of a citrus-growing area unless you know a friendly chef and don’t mind getting it frozen. That stuff is great, but man, it turns to sangria in a matter of days.

I’ve always heard the flavor packs are made from the “distillate” that comes off when the juice is deoxygenated/vacuum-stored, not cooked up separately in a lab. If that’s true, it (IMO) puts “not from concentrate” in a weird grey area – it doesn’t have additives as such, but at the same time it’s had stuff put *back* …

Cats don’t need bougie-ass “flavors”, they need straight up meat with some vitamins that would come from the organs and bones of prey. We feed ours Tiki Cat - it’s kind of ridiculously expensive given that the varieties are just “chicken” or “tilapa and crab”, but it is damn good. Real good.

FMD is viral, so it’s a lot more durable than a bacterial disease. The FDA says it takes *thirty minutes* at 70˚C/158˚F to inactivate it - a McMuffin subjected to that would be inedible. At any rate, given the risks it’s a lot simpler to just say “no potentially hazardous food period” than try to set guidelines for…

Whoa there, buddy. The Sausage Egg McMuffin is one of the best breakfast sandwiches out there. I’ll cop to *liking* Croissan’wiches more, but the SEM is legit *good*.