Whoa! This is the biggest revelation in my kitchen cocktail play since the realization that I could use raw, unflavored gelatin to make actually tasty jello shots... pro-tip, baking soda sprinkled on top can make them fizz in your mouth, which is a real mind trip for a gin and tonic jello shot.

Reminds me of the snack kids would eat in my old stomping ground of the Mississippi Delta - Kool-Aid Pickles. To get around waiting a week for the pickles to marinate, it was pretty common to see the kids with regular old pickles and a tub of kool-aid powder, into which they’d dip the pickles. Also, in the same vein,…

...and even the Motown-nicking Rare Earth.

This is as good a place as any to go on record about this - the quarter pounder with cheese is at least a bajillion times better than the Big Mac. Heck, I’d be tempted to go with the two cheeseburger combo over the Big Mac.

I’m a boring middle-aged dad now who only goes to a couple shows a year, but following the recent explosion in popularity of NMH, I now get to pretend to be the coolest guy in the world because I went to their very first show outside of their home base in Ruston/Monroe, way back in ‘94; they opened for Jon Spencer in…

The winner gets labeled the Master Maker, a title that will likely involve money of some kind, though I would personally participate in this show for free. In a statement, Offerman threatened that the series would be “pun-heavy.”

I’m just waiting for a heritage-inspired Thing.

Just get one of these (or, rather, a cheaper no-name brand): https://www.surlatable.com/product/PRO-289637/Sur+La+Table+Stainless+Steel+Dough+Scraper

Oh, this, exactly. I have to do a LOT of road trips for work - including a fair amount of the sort where I’ll be driving home between, say, 6 pm and midnight, and because I’m both hungry and desperate to get home (and kinda in the boonies on some of these trips), fast food is pretty much my only option. None of it…

I’m just waiting for the Joannacademy Awards, which will determine which of these explanations is the Best Explanation, which one features your best performance, and which one features the best cinematography, among other categories.

Love Rashida Jones... but couldn’t they ask her to write a new movie, that isn’t a remake of a classic? Or remake (and greatly improve) a terrible movie?

“You can, er... kirk my, um... dun (?)... any time?”

Drew (and you) are doing it wrong. What you want to do with the steak is trim off most of the fat around the edge before cooking it, then melt the fat down, and brush the steak with the liquid fat as it finishes cooking. You get the flavor of the fat with every bite of steak, but without the potentially chewy/rubbery…

I try different cheeses from time to time, but I gotta say, I just prefer American cheese for burgers. I’d also be wary of using 97% lean ground beef on a burger, as it’ll dry out quickly; anything leaner than 80/20 is pushing it.

Great piece on the South Side BBQ scene. I moved to Chicago from the Memphis area, and previously lived in Texas, so getting there and finding that rib tips (rib tips?!?!?) were the thing to get was a bit disheartening, until I tried them. I can’t claim that it’s my favorite style of barbecue, but I certainly miss it…

So now for next the big question... are we serving the gumbo with rice, or with potato salad?

I’m with you on that... can’t stand tomatoes in my gumbo.

I vastly prefer gumbos with roux, but roux’s ubiquity in gumbo is a relatively recent phenomenon. Just because that’s how the majority of people currently enjoy it does not suddenly invalidate the history of the dish.

Not true! While the majority of contemporary gumbos do include roux, and virtually every Cajun gumbo contains roux, it was traditional for Creole gumbos to have no roux at all. If you walked into virtually any New Orleans restaurant up until the ‘70s and ordered a bowl of seafood gumbo, it would be a rouxless soup.

But what are Fiona’s thoughts on Hoagies?