Could The Takeout, from an editorial perspective, consider not reporting stories on medical studies that you all don’t have the time/expertise to research? These kinds of stories don’t benefit anyone, and there’s plenty of shittier outlets people can go to if they want that kind of reporting.

Yes, we know. We know, we all know, because New Yorkers cannot resist posting this same comment any time any pizza that wasn’t made with the sacred water of New York is mentioned in any context.

Not in the Pacific Northwest. Here we just have small convenience stores attached to gas stations. Actually, it took me a long time to wrap my head around the idea that a gas station is a place that people in other parts of the country might go for food fresher or more elaborate than a microwave burrito.

Yeah, I don’t really prefer apple pie a la mode (I prefer cheese with my apple pie), but warm pecan pie and ice cream were made for each other.

Both are partly right and partly wrong. Kate is right that warm pie is sloppier and has a less balanced flavor; Aimee is right that refrigerating pie ruins the crust.

I mean, you’re not wrong about the desire to cut labor costs, but there’s also a large market for decent-tasting, consistent food served very quickly. Actual chefs wouldn’t work the line at Panera. And while you say the distribution center is the last place to pull bad food from the production flow, it’s also the last…

That’s hilarious. That’s exactly how Starbucks does it, and pretty much any other coffeeshop. See also: iced tea.

Well, the funnier thing is when they took out the yellow coloring and people thought it was healthier. Because that was the problem.

Yeah, I read someone saying that they were surprised and thought they just made a big batch and kept it warm. That’s what you prefer? Getting a big scoop out of a warm vat that hopefully isn’t too many hours old? And which, if food handling laws are being obeyed, is going to get regularly tossed out? If it’s going to…

Taco Bell thinks I’m a vegetarian (at least, their targeted advertising algorithm does), presumably because I go out of my way never to eat their awful beef.

A food writer I generally respect went on a big rant about how people shouldn’t complain about the preamble before recipes (“just scroll down”). I was kind of confused by how much she emphasized the importance of that kind of thing before I realized that what she was talking about (the articles associated with recipes…

Or “freshly defrosted in the microwave”.

Having listened to a lot of fast food PR blasts on Munch Squad, I have heard the word “craveable” many more times than any ears should be subjected to. Also, Wendy’s PR is definitely not run by the same people who run their sassy-ass Twitter feed, because they consistently come off as kind of desperate, with this kind…

Well, it’s good to know that Splinter is gonna die the way it lived: amplifying the writers’ petty Twitter beefs.

Maybe you should take your own advice.

Boar’s Head is actually legally “American cheese”, which more or less means that it’s just processed cheddar (and maybe colby). Kraft Singles and the like are made primarily of dairy, sure, but not cheese. Ironically, “American cheese” on the label is a mark of relative quality (versus “pasteurized process cheese…

Manchego is surprisingly good on a burger. Fontina is incredible, though.

I guess, but The Takeout has always tended toward a “this trashbag full of greasy taco meat has a really nice mouthfeel, great job Taco Bell” angle on food. As these drafts regularly demonstrate.

Burrata has to be eaten obscenely quickly and made from high-quality cream, or else it’s pointless. I’ve had it exactly once in the appropriate conditions, and it was good, but not so good that I’d go out of my way to get it rather than fresh mozzarella.

American cheese, even the deli-cut stuff, is still processed cheese, not cheddar. Kraft Singles are made of cheaper ingredients (and less of it actual cheese) than the deli stuff, though.