I like that paraphrasing. Is it easy to do, no, but yes there has to be room for reform/change. 

How am I supposed to feel about an ardent memeber of the Leopards Eating People’s Faces Party that only changes their mind after a leopard has started gnawing on their nose?

Gravity isn’t a force, the graviton doesn’t exist. Gravity is just how we interpret the curvature of spacetime, inertial frame of reference blahblahblah. Sorry my brain just melted out my ear again. 

The tv show Inside The Factory did an episode in Italy at Barilla’s main production facility that’s huge, said to be the world’s largetst. They also say Barilla is the largest producer of dried pasta in the wolrd, making 60% of the Italian national output. I guess that makes it #1 produced, maybe, how much is sold…

Countdown to a fresh new anti-Semitic rant from Yasshole....

I fucking wish they did that in the US. It’s bad enough the crapfood drive throughs near me only have ONE sugar-free/diet option and it’s fucking Diet Coke. Not even Coke Zero... why just why. Please make a sugar free caffeine free option common, like Sprite Zero. 

I like this the best out of the electric truck-barges so far. I’ll just never be able to buy one because my dog demands a front bench seat to stretch out on when she’s out for a ride. 

I get more enjoyment out of taking the cheapest cuts of beef that aren’t traditional season it and grill cuts, and transforming them into something tender and delicious through salting/marinating, sous vide and reverse sear. I can get better results with a lot of effort than the average restaurant NY strip or ribeye.

I’ve made and enjoyed plenty of sausage patties in my lifetime, but there’s something so satisfying about a properly crisped/slightly charred NATURAL intestine sausage casing that is visceral and key to the optimal sausage eating experience. There’s also a difference in the sausage texture being cooked under tension…

Checking a few places on the map just adds to the sad seeing half of the restaurants are defunct. 

It would be funny if you called it an empanada and doused it liberally with hot sauce. 

I remember loving the pasties I had while in Yooperville camping as a youth. I also loved the versions I had in Australia, which cemented the Cornish pasty as a thing of delicousness in my brain. Now if I could only get freshy made ones where I live, I may have to try frozen from Dobbers. 

Fuck all y’all for the lack of mincemeat pie. Cold season holiday pies in my family always required apple most importantly, then pumpkin as a second, but I was the only monster that wanted mincemeat, good thing I made the pies myself.

Eh, I love dal but I’ll just keep to the instant pot variety made with Nirav 5 way mix dal. For the cost of one can of lentil soup you can make 10+ servings from “scratch” and it’s about the same effort as your touched up can o soup. 

It really boggles my mind that this course of events even happened at Suzuka in the first place after Jules death.

Do I have to worry about prions in sweetbreads or any other organ meats? Asking seriously if you know. 

In vino furorem veritas

I had the same thought upon seeing the label, yay I’m already right! I use it more for making fathead bread than actual pizza. 

Sound interesting, thanks for the link to the recipe. 7 hours of baking time holy crap! I’ll have to try and plan out a morning start on a nice cool fall day. 

Max has been a petulant child of a driver his whole career, I don’t think he’s revitalized diddly squat, maybe reinvigorated entitled assholes of fans.