Having been a bartender for a very long time. Maybe.

But only pretty recently, and in particular contexts. You’re average Italian restaurant, barely anyone is calling and Old Fashioned ever. College shot bar? Insanely unlikely. This is not what Applebees and TGIFriday’s core customer are thinking of after a shift.

The resulting pork bits are a little chewier, so try to cut them small. But it works real gud. Just remember you need a good amount of olive oil, enough to replace the amount of fat that would render from the equivalent amount of a fatty bacon product. 

It doesn’t matter if it’s crumbled or chopped.

Bit of a counterpoint.

Bar Rescue is a great example of how inept and unknowledgeable people in the restaurant business can be. Jon Taffer has been recreating that one New Jersey lounge right off the turnpike he saw in the 90's his whole career. 

You were in a college bar dude. Those places top out at lemon drops and Long Island Ice Teas. 

I don’t know many children who did on grizzly meat soaked in pepper sauce.

Guanciale isn’t always available, and it tends to be kind of pricey in the US.

Before fistfights over peas there was an interesting discussion on what to use as a substitute. Think it was 4 off the boat Italians. 1 chef, 2 waiters, and sommelier.

Cue waiters from Milan hucking chairs at each other. 

But it smells like a delicious locker room. 

A quality White Castle has a perfect sort of drunk trash food going on. But a lot of the White Castles in the world got pretty sad there. I lived near one in Brooklyn that you just couldn’t go to. Far too much food poisoning.

But if you like sliders. And I mean real sliders. Which is a small, thin burger griddled…

I think the frozen ones use the same kind of reconstituted onion as a basic McDonald’s burger, where as the fresh ones it’s actual chopped onion.

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.

I would point to Watiti specifically here. Strong authorial voice, but a dedicated collaborator. Most of the directors that hang well with Marvel are big on teams, outside input and so forth. That seems to be all Favreau does with the MCU these days.

Ok for one, the fact that that was one of the first MCU movies meant they didn’t have to do a whole lot of retconning to establish why no one had ever heard of cap before.

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