I don’t know what solution there is for this moving forward besides tournies for people under 18 and tournies for folks over. it seems like as long as these pools of people are allowed to mix, the predators will hurt victims

lmao yeah the more I thought about this the more and more the burger part of it just didn’t sit right with me

not out of the ordinary for restaurants in south philly. taqueria morales (of chef’s table fame) is in a super cramped space as well

I think I would forgo the burger bun and just go with a nice hunk of corn bread. Or some tortillas. And maybe replace the burger with shredded beef?

gonna do a deep dive into this! I always just thought of it as “the flour gravy”

I’m kind of surprised this recipe uses wondra flour in the chicken dredge and not the gravy

if you took wawa’s snack and cold prepared food offerings and put them in automat form I would patronize that establishment

there’s a 15lb turkey sitting in my freezer since it was a butchbox add-on last month. I figure when it gets warmer I’ll smoke it

We’ve done two family birthdays (and mother’s day) under quarantine so far. Takeout for the first birthday and home cooking for the rest. Honestly do not think we will resort to takeout again - maybe it’s just in my head, but every time I’ve had takeout since the lockdowns got serious, just haven’t been happy with it.…

and you can make that sandwich even better with mayo instead of butter

I find it works best on fried things (french fries, potatoes, chicken, croquettes, fritters, etc) snack-y things (popcorn, homemade chexmix, etc) and as an add-in to certain sauces (tomatillo salsa)

Or you could go to an asian grocery store and pick out any of the vastly superior available noodle packets.

I would like to go a japanese convience store just be convinced onigiri don’t suck. Perhaps its my own fault, I’ve only ever had the ones I’ve made myself, but I think its a pretty stupid way to eat rice. Don’t like any of em - yaki-onigiri, tuna rice onigiri, the bonito/soy onigiri

Hot dogs. After grinding my own burgers for smash burgers I know I could make a bomb hot dog. I’ve only tried sausage making once and it was a disaster. Also I *hated* using the natural casing, rinsing them out is the single most stomach churning kitchen task I’ve ever done.

I’ve got a tiny deep fryer we got from Aldi’s a few years ago (holds at most, two regular sized bottles of vegetable oil) would love to upgrade when we have the space but it has already gotten the job done. Got no problem frying up chicken for about six people

there is a korean restaurant/karaoke place here in Philadelphia that gives their fries a coating of....something before frying, haven’t figured out if its corn or potato starch, but it gives them such an ethereal crunch. I attempted it at home with corn starch and frozen fries and got pretty similar results.

I bought a bag of sodium citrate for cheese sauce making years ago and I’ve only used it like three times.

Hard disagree. If you catch the craving you can have pretzels in less than two hours. They’re not hard to make at all, especially if you skip the shaping and just do pretzel nuggets

I’ve made fresh pasta twice in the last week (lmao my waistline) so I gotta agree: it’s really not that difficult at all. Much less active work than making bread

somehow I feel like mailing lingerie to a teen requires its own apology video