1) find a barbershop named after the guy who started it and is staffed by people with Italian-American accents.

Price often corresponds to turnover rate, and the waitstaff at expensive places usually mind fewer tables each.

I've found that's only true when they're raw, while they're wonderful cooked. Of course, I'm a borsht fiend.

Eh, amaro don't scale down well. I'll let the dedicated producers do their twelve-billion-herb magic.

For table manners, pretty much everything expected from a diner derives from ways to keep your pretty tux clean or to avoid annoying the next table over (mainly the former). This includes keeping your elbows off the table and moving your spoon front to back. Keep this in mind, and you'll present nicely enough that…

Don't worry about it, the only place I've ever gotten crap for my non-eating of pork was when I made the request at one of the market restaurants in Granada, and Andalusians are crazy about that "tapas are a gift from the house" thing.

Comments tend to disappear from kinja at random and reappear later. I think there are gaps between posting and appearance and grey and solid.

There's someone in Spain making halal hamon out of goats.

Add some syrup to B, and you'll be selling milkshakes.

You'd be surprised how much cover foliage, local paving extent, and angle to the sun can matter.

Rye tends to be a somewhat heat-sensitive crop, so you wouldn't be very familiar with it if your area doesn't have a population from northern or eastern Europe. Also, the largest group from eastern Europe in the US preferred light rye.

Oh, you mean a kangaroo?

It could be so many things: a mixture of hot cider and fully brewed chai tea, chai made with cider instead of water, or just a mulled mixture of cider and milk.

There are many types of rye.

There's actually a disease like that, with one sufferer having a cooking blog with a name like "sodiumgirl" or something.

Did you hear about the guy making halal h/jamon? It's apparently goat-based.

So was the chaider a mixture of hot cider and fully brewed chai tea, chai made with cider instead of water, or just a mulled mixture of cider and milk?

She either thought that there might be a way to extract it in the manner of lactose-free milk or that the cheese shop would carry cheese made from alternate materials.

kosher is better in a lot of ways, as the animals and meat are very closely inspected for signs of disease, not that any goyim actually understand how any of that works.

I mean, kosher salt is better in most applications because it doesn't have iodine and the larger crystal size makes handling easier. Also, most volumetric recipe measurements assume kosher.