So far I’ve only been missing condiments/sauces. That can still be a kicker when it’s the dipping sauce for tenders.

I’ve been pretty happy with my service from both GrubHub and DoorDash during the pandemic. I’m trying to not use them too much but just browsing the service let me know about FOUR Indian restaurants in…

This sounds like a job for my new Le Crueset cast iron frying pan. (I couldn’t afford the Dutch oven... now I’m baking everything in my frying pan.)

I would immediately get one of these but I already have a heated gravy boat from Crock-Pot. (Seriously.)

I love horseradish cheddar! I haven’t seen it since before the pandemic. ENJOY!

The classic one is extremely sugary: white bread, sugary peanut butter, jelly? Too much. As an adult I like one made with whole wheat bread, no-sugar added peanut butter (Crazy Richard’s formerly known as Krema is my usual brand; it’s quite oily if you don’t drain some of the peanut oil off but I like just a schmear).…

I bought this game but just couldn’t get into it. It seemed really innovative but I didn’t have the brain cells to really dive as deeply into it as it required.

It actually has a lower smoking point than other vegetable oils. It’s straight up a bad choice for say, deep frying. But I think it’s perfectly fine to cook with when you’re using it within the right temperature range. For instance sometimes I’ll gently fry eggs in it, or I love tossing chopped up root vegetables in…

I’ve definitely bought expensive oil that tasted like generic veggie oil. In that case it was just bad oil at a high price. 

I tell ya, I opened a bottle of Bertolli EVOO this summer that about took my nose off. It wasn’t exactly rancid but it smelled ... aggressively green. Just super weird. I’m hesitant to say this, but possibly artificial olive smell? And to make it stranger, when I about to run out of EVOO I accidentally bought 2…

I had a Japanese sushi restaurant near me before I moved that was a Korean restaurant in disguise. All the stuff in this article plus japchae, full roster of complimentary side dishes, dolsot bibimbap, bulgogi, the works. They had like 1 menu page of “sure ok Japanese” one page of “noodles: Chinese, Japanese, and…

Well I can respect someone making a mistake on a cooking show and owning it. Sometimes you learn more from mistakes - and why not benefit from someone else’s?

It’s nice to know that I’m not the only person who finds them expanding from a show directly to a network seems puzzling. 

What flavor of fruit wine should be served with a kifla? should it match the accompanying jam, be a contrast, or is there a baseline standard choice? Apricot, for example.

I like to cook boneless skinless chicken breasts in my microwave for use in making chicken salad. I use the automatic cooking setting for chicken pieces and put them in a casserole dish with glass lid (not sealed too tight for venting). I make a point of not having any in the center of the dish in the “hot spot” and I…

On the flipside I ordered a jumbo diet drink, a McDouble, and a tiny fry and it automatically cut the price down to 3 bucks for me in the app...

Moving completely away from any “mascot character” at least seems like a solid move.

They want to figure out 2nd and 3rd place, of course!!

or condensed.

I watched her Netflix comedy special and I thought she gave off a real vibe of being a mean and privileged person. Sad really. 

Wow I thought my take on their decline was atypical but clearly it’s not. Our local one was doing pretty well (I thought based on the wait at dinner time) and then suddenly closed, was razed to the ground, and a small bank built on the site.

I thought the package I have in the fridge might be involved in this recall but no worries - it expired Dec 22! I knew I had delayed making the recipe I bought it for but wow it must have come from the store nearly at its sell by date to be expired already.