It was never all that good, people just finally figured it out. What probably happened is that they started making more stuff at home, either because of budget crunch, or got used to staying in more due to the pandemic and making their own Mexican food, and when they went back to Chipotle they realized, “What the…

Knock two zeroes off. $135.

Did I miss “Casino” somewhere?

For me, the convenience of fast food no longer outweighs the cost. All my other arguments for and against, while valid, are moot once that is true.

I made colcannon just last week, it was delicious! I put bacon in mine.

North and South Lehigh Gorge Drive, to Middleburg Road, on the edge of The Poconos. South Lehigh Gorge Drive is obvious: it’s used by the SCCA for the Weatherly Hill Climb. But continue to North Lehigh Gorge Drive, and then cross to Middleburg Road in White Haven, and you’ll be rewarded with a series of esses and…

We boomers (1954, right in the middle) don’t care if you insult us, we embrace our stereotypes. It’s one of the most infuriating things about us, in fact.

Shrug. No need for that. It was just a question. I know they are different ingredients, I’m here asking questions about mushroom garum for goodness’ sake. You mentioned Worcestershire in the article. It’s a somewhat intensive process, I was just wondering if the payoff was worth it in product, or just the satisfaction…

So how different is this from actual Worcestershire, or from mushroom ketchup? The food scientist in me wants to try it, but for that much process (plus buying or making shio koji) the payoff needs to be there at the end.

Tasted good, but it didn’t really hold together properly because the cheese frico’d before the potatoes were done in the center. But it would work in a pan, with the mashed potatoes in a disc and with cheddar or Jack cheese. 

You are doing all the heavy lifting for now!

My mom was doing this in the ‘60s! I don’t bake much, but I’ve used it when I’ve made too many cookies. It works great. 

It’s sort of like going to Famous Dave’s for bbq, isn’t it?

True. I'd written it without the "almost" and then considered that OG is pretty ubiquitous, and that I've eaten at worse, and I hedged my statement to be more correct.

Oh hell, I’ve got so many competing reservations there that I’ll be playing musical chairs for eternity. 

I’ve always considered a choice for Olive Garden to be a choice against a locally owned Italian restaurant of at least equal (and almost always better) quality. Olive Garden is for if you’re already at the mall or shopping plaza, and don’t have reservations at Pasquale’s, or don’t feel like driving there. That being…

This thing doesn’t interest me enough to read the article, nor to vote. It only interests me enough to make this comment.

Ah, crap.

Nashville hot chicken is awesome. But frying chicken at home is a PITA, and messy. You can mix up that spice mix, mess it all over some boneless skinless thighs (or bone-in, skin-on thighs, your choice) and grill it or bake it to an internal of 165°. It’s not the same, because you don’t get the crunch. But if you’re…

I agree, everything I have ever had there has been good to very good. Thank goodness there is not one near me.