I don't even know anyone who actually boils corn. Everyone i know grew up steaming it. So even if you're feeling a shit ton of people you only need to boil a couple cups of water. 

You get better browning if you shuck it first. 

Microwaving corn works pretty good. But I don’t see the need to describe boiling water as dangerous as complicated.

I think the idea is less the actual give aways than creating positive vibes around vaccination to wear down resistance. Not very many people need to fall for the individual marketing efforts. But those that do erode the problem, and potentially become over excited advocates. I’d guess that’s probably pretty effective…

The pick in the header is hard scoops though. I think people are mis-interpreting meltage in the cup. Wooderice is generally not scoopable like that.

I don’t really see how it would be too surprising that pot vape would make it into the tissues. A lobster’s shell is kinda an open system. Their gills are open to the air when they’re out of the water. And the gill can actually keep exchanging oxygen in the air so long as they remain sufficiently wet.

Salient point…

Lobster’s don’t have brains none the less THC receptors. And don’t really “breath” air as it were.

I’ve also cooked a lot of lobsters and this:

Sherbert is also churned like ice cream (as is it’s bougie cousin sorbet). 

But wooderice is looser than Italian ice. Italian ice is stiff, spoon food. Wooderice is looser, possible to consume with a straw.

There was an attempt to market it in NY back when I was a kid. My local ice cream parlor had them under the name “Magic Freeze” for a hot minute in the mid 90's. And there’s still a Rita’s…

Plenty of BBQ is unsauced, and only uses salt and pepper for seasoning. So you’re not really “slathering it in the flavor” of BBQ anymore so than coating something in ketchup is bringing the flavor of a burger.

Which is not to say BBQ sauce isn’t a delicious condiment, smoked meat or not. Plenty of better stuff that…

That’s not even a particularly hard challenge depending on the style of pizza.

Given this is based on search terms. Seems like it would be more a list of things people are *least familiar* with grilling.

Actual medical professionals are.

Because it’s an exception to federal minimum wage statutes, the hotel and restaurant lobby spends a fuck ton to keep it that way. And most states follow suit in their own minimum wage laws.

American cheese is actually pretty good on pizza. It’s a common addition on specialty slices in the North East. But critically ADDITION. A bit of American cheese added on top of the moz, not a solid layer or the only cheese.

It’s definitely a “because it’s made with tenderloin” situation. That seems to be because as a popular mid century restaurant dish it was presented that way.

I have seen them turn in their own. Then spend hours mutilating the body. 

Sure.

I grew up with chickens. They do not like being cuddled, pet and played with.

It is traditionally made with tenderloin. But you cube or strip up a tenderloin then cook it in a sauce it isn’t exactly steak.