I usually try to give generally decent restaurants second and sometimes even third chances, if there is some reason (proximity, menu) that I would be sad to give it up. That said, if I had that terrible of an experience with a bunch of guests, it would probably heighten my anger and feelings of betrayal to the point…
Punkrockoldlady
punkrockoldlady
I usually try to give generally decent restaurants second and sometimes even third chances, if there is some reason (proximity, menu) that I would be sad to give it up. That said, if I had that terrible of an experience with a bunch of guests, it would probably heighten my anger and feelings of betrayal to the point…
I just laughed and laughed. And then hit myself in the head for spending so many hours on that show.
Stupid question here: What is “TVP”?
People also lie about how long it takes to get a proper brown roux. 15 minutes, my aunt Fannie. More like 45.
I didn’t believe that they existed among those who read and comment on the AV Club. Out in the world, I’m sure they’re all over the place.
Tell me the Pappadeax’s is still there. Lie if you have to.
My thought exactly.
I’m a little bit weird about raw ground beef, because it’s got all those surfaces for crap to cling to, but yeah, I’m not as frightened of normal cuts of beef as I am of chicken. Still, I’m careful. There is a lot of hot water and soap involved, but I don’t generally break out the bleach.
You seriously didn’t know this? I’m not sure I believe you.
When the fuck are you ever going to look at that picture of [whatever]? Whenever you fucking feel like it. I take pictures of things so I can remember them. I don’t take pictures of my food, but if I did, it would be for my own edification.
I am not overly burdened with unpopped kernels, though. Also, I’m lazy and if I can skip a step without paying too high a price, I will. Especially if I’m just cooking for myself.
I also don’t think that most flour tortillas are thicker than corn tortillas. Maybe I’m wrong but that seemed like an odd complaint to me.
I kind of do it the way they do at a movie theater - I decant half of the popped corn into a big bowl, drizzle with half the melted butter and toss it around. Then I put in the rest of the popcorn and top with the rest of the butter. And then I toss it some more. All this tossing results in popcorn all over…
I always just skip that step and put in all of the kernels at once and it works just fine.
I had a couple of guy friends some years back who loved what they called “pepperoni shots.” A pepperoni shot is the little pool of grease that forms inside of a cupped slice of pepperoni that can be consumed the way one would consume a shot of liquor.
I had a couple of guy friends some years back who loved what they called “pepperoni shots.” A pepperoni shot is the little pool of grease that forms inside of a cupped slice of pepperoni that can be consumed the way one would consume a shot of liquor.
It really is more trouble than it’s worth to introduce a biohazard into my kitchen that requires that I sterilize everything it came within two feet of.
Because the glass isn’t porous and plastic/waxed cardboard kind of seems like it is?