Yeah the major difference is the frozen ones come out with a weird texture on the roll. It’s equal parts soggy and dry/chewy in spots. And for whatever reason that onion doesn’t really get suffused into everything.

Aint nothing wrong with a chicken cheese steak. That exists for people who don’t eat beef, and Philly has a large South Asian community.

Pretty much default. But technically an option. If you don’t mention onions. You won’t get onions.

It’s not just drawn in. COS runs multiple 12 step addiction programs, domestic abuse support groups and the like. They’re very careful to obscure the association, to the point where Narcanon was part of my high school health class curriculum before a student ended up looking it up.

That’s the whole shunning process. People reporting abuse or questioning leadership are exiled. Members are penalized for interacting with them, or consuming negative media about Scientology.

It’s a self constructed bubble. Everything she said here is pretty much word for word from their pamphlets and press releases.

With enough oil I can make any pan just as slick as the next.

I have watched an Italian punch an Italian. Because the one Italian’s mom put peas in the carbonara. And the other one’s mom didn’t.

Apparently both their mothers are whores, and sons of whores get punched.

But I don’t put peas in my carbonara.

but I’ve never had, or been told about, some place that had some kind of transcendent wings that were 100% better than any place else

Cause it doesn’t legally qualify as ham. 

It can’t legally be called Taylor Ham. 

The best Buffalo wings I have ever had are from nowhere near Buffalo. And I say that as a New Yorker, raised on wings from an uncle who worked his way through college at Duff’s and Anchor Bar.

But that line about the Philly bread is off base. All it needs to be is a solid North East grade long roll of the right type.…

Yeah there’s no real argument there. It’s like saying there’s an argument about Chicago Pizza vs Chicago Pizza in Chicago.

There is the Cheese Steak. And there is the ersatz reference. 

ONIONS IN SAUCE. 

That’s not horribly Seatle. Also it’s really good. It’s cropped up from time to time all over. But Criff Dog’s in NY did a great version with everything bagel seasoning. 

If you look far enough backwards in the history of the Old Fashioned.

It was 100% brandy before it was whiskey. And if you follow cocktail theory, you can make one from anything.

Thing is the Midwest old fashioned. Doesn’t even follow the recipe/ratios. It’s a different thing entirely. Valid whether you like it or…

Then why doesn’t the same thing happen. With the same amount of oil. In a stainless steel pan?

Yeah there will some sticking here and there but it shouldn’t be that bad. And with cast iron it doesn’t tend to take years if you’re regularly using it.

Pre-season is an anti-rust thing, and a base coat to make quicker. It’s not a ‘ready to use’ option.

Nah I got some pretty well seasoned pans. I can drop pretty much any vegetable, and any proteins short of eggs and fish in there without oil and there will be no serious sticking.

Make sure you’re heating it up properly while seasoning. You want the pan to smoke. And you want to keep it hot long enough for the pan to start looking like it has a matte finish. You want to wipe it down with a oiled cloth or paper towel afterwards to remove any carbon.

Carbon steel is not really a one and done sort…

My carbon steel when properly seasoned can do the whole non-stick, egg slides around trick. It’s shocking how slick carbon steel can get with a good season and a good amount of oil.