Stop ruining my insults!

You can't squeeze wine out of raisins.

Second-biggest laugh of the day from me. Watching her break into a flat-out run was basically the embodiment of my feelings about the country right now.

Christ, that would have been amazing.

Oh shit yeah, I forgot!

I am! But we don't eat a lot of fried anything at my house very often.

We didn't lose it until the reporters started to. It's a good thing we were all sent home shortly after.

Well, whatever the truth is, it's still terribly devastating for his family and other loved ones.

I remember sitting in my high school's lobby with my best friend, our arms around each other, watching people jump rather than burn alive. I'll never, ever forget it, or my thought of, "me too".

Martin's potato rolls are more local to the mid-Atlantic area, so I'm not surprised you couldn't find them. I do think Amazon sells them, but it's likely not worth the price. I always forget they're not ubiquitous, because I'm a Marylander and we have them everywhere.

Now that doesn't sound bad! I should try making turkey burgers.

You know what I like? A good potato roll.

It was really good! Different than I'm used to in a curry. I'll definitely be making it again. I love penang red curry too.

It's just really, really fun. There are a lot of Easter eggs in it which makes for entertaining reading, but Marguerite Bennett also just knows how to really tell a story.

If I were going to Rome and money was no object, I'd want the best regional cuisine I could find there. This is the equivalent of going to Paris and eating at McDonald's because foreign food is weird and scary.

They still sorta make that! It's called colatura di alici now. I don't think it involves fish guts, but damn it's a great flavor enhancer.

My mom didn't grow up on a farm, but she grew up pretty poor, so I have to watch her like a hawk when she cooks pork. It'll be shoe leather by the time she's done with it if I'm not careful.

I remember that one of the first things I learned in culinary school from a chef instructor is that everyone has a different idea of how steak should be cooked, because the first steak you have tends to dictate how you think of it from then on, and most people don't know what the degrees of cooking steaks actually are.

Did you hear about the satire movie about him that's coming out soon? People are LOSING THEIR DAMN MINDS about it. I find the whole thing hilarious.

I'm just not a fan of ketchup because it's so sweet. I'll use it as the basis for cocktail sauce or barbecue sauce, and I'll occasionally dip my fries in it, but otherwise I don't like it much and I can't imagine putting it on a steak.