I pay for restaurant food while I’m out eating, if all the people completely disappeared it would only make the experience better.

It’s the restaurant patrons staring at their phone that get me. I mean, do what you want, it’s not as though it impacts me personally, but I don’t understand why some people make the effort to go out and to pay for a restaurant atmosphere only to stare at a phone the whole time. You’re supposed to watch and judge the…

Oh man it’s only Monday and we’ve already got a ‘TECH PANIC!’ piece. 

Fat Man & Little Boy (the Newman movie) was really about General Groves, though. Oppenheimer was there, but he wasn’t the focus. Oppenheimer is the opposite.

It’s worth pointing out that in today’s studio budgets, Oppenheimer ($100M) kind of IS a mid-budget picture.

But I certainly hope that you’re right, and we’re close to a turning point in the industry that allows for smaller, more creative movies to get made and get some attention.  Cinema is an art form and an…

Quality does not matter.  People have proven time and again that if food is some combination of cheap, fast, fatty, and salty, they will eat it by the truckload no matter how it tastes.

There is still the whole dairy side of the market. 

The future UPSIDE of cannibalism.

Curious where you read that. I don’t doubt it, just want to read up on it myself --  my immediate reaction to this was “I hope it can replicate chicken thighs, not just the breasts.” Americans are obsessed with the blandest part of the bird. 

There’s an inappropriate joke somewhere in your comment but I can’t quite seem to make it work. 

I am super interested to see how much energy a scaled up growing process actually uses. As long as it’s not crazy energy intensive this is the solution to so many problems it’s not funny.

I don’t doubt this process will be able to yield satisfactory ground meat, but what I’d really like to know is if it could eventually generate convincing whole cuts. I would like to reduce my meat consumption, and if I could buy myself a ribeye without any of the guilt associated with it I’d run out and buy it…

It’s a feature-length commerical for a flavour sold by a chip brand.

Adding spice to bags of chips is a Mexican street food tradition that long predates Flamin’ Hot Cheetos. Here’s the not-so-secret recipe:

Good. Seems those School House Rock and Time for Timer PSAs are finally paying off.

They found a McDonalds with WORKING ice cream machine? What black magic is this?

Wut.

I haven’t had one in at least 6+ months, but I always liked the honey mustard dip. I guess I will have to see if it changed the next time I’m at the mall.

I’m there, I’ve seen her a few times, and she is always entertaining..