I just went to BK for the first time in over a year, and it was like $13 and my Whopper bun was like rubber. Definitely not impressed at all.

Great story, but I have one small quibble — I make my own fermented hot sauce every year, and xanthan gum, event though it sounds suspicious, is actually a useful ingredient, helpful for adding body to a hot sauce and preventing separation. It’s pretty common even among hobby hot sauce makers. (I understand it’s also…

See, Duff knows that splitting your outflow to no more than three pipes is just enough to maintain that flavor you know and love. 25 branches is simply asking for trouble.

Everyone should check out the Heatonist website where they can buy all natural sauces featured on Hot Ones: http://www.heatonist.com

Cue word: Made in China.

I’d rather not say. We.... we have an addiction to cheeses.

reblochon is mmmmmm! so good. i think it’s really a seasonal/winter cheese and it dies fast, so we probably already missed its window anyway, especially for imports? but in my mind it’s always reblochon season lol. i don’t know anymore. we lost touch. it’s sad.

Holy damn!

Conversation in our kitchen at least once a week:

Pepper jack!

for the tasty cheesebox i like to have ideally:

lemme add another category:

Eight is not enough.

If it’s respected enough by Rodney Dangerfield, it’s good enough for me!

I hear a flapping sound, which is the seller running up the white flag on his project. ND.

I agree. I love burgers. But I’m fully aware that it’s not a high quality meal, regardless of how it’s made. Never eaten at Red Robin, probably never will. I just have a problem with ground meat being called gourmet.

Like a lot of food words, “gourmet” doesn’t have a legal definition so it means whatever the marketing team wants it to mean.  Enjoy your gourmet 7-11 Big Gulp!

The author’s consistent use of the spelling “Creedance” throughout does not give creedence to the idea that the author is an actual professional writer.

Good cooks can cook on electric stoves just as well or better than on gas. Bad cooks can cook on gas stoves and think they’re god’s gift to the kitchen. They are the ones whining about how they just can’t be expected to cook on electric, but when you taste what they make, you realize they don’t know what the hell they…

We recently moved to a home with an electric stove. I thought that would be a deal breaker for me, but we loved the house - a small Victorian with original wood floors, a wrap around front porch, up on a hill, across from a local market, and at a great price. You know what I discovered? If you can cook, you can cook…