totally different from mushroom ketchup, consistency wise....
the taste is both different for worcestershire sauce and within the same family.

Well, anchovies for one.

I like a frico on a sandwich, usually grilled cheese. Wonderful. 

Absolutely true. It’s been many years, but had an amazing ribeye at the Circus Circus steakhouse, of all places.

I’ve had the chance to try it twice. It was awful both times.

It’d depend on flavor. Most of the stuff like this I’ve had in the past is a hard sell to repeat - punched in the face by hops then someone pours Drano down your throat.

I’ve had the chance to try a few different vintages (someone else was footing the bill, so why the hell not).

I was just at the Times Square OG. I got roped into dinner with a sales guy and his Indian clients. As I was tactfully inquiring about why the hell we were at an Olive Garden in NYC at a fancy pants business event, the guy says, “Indian people LOVE the Olive Garden, didn’t you know that??”. I had no idea. What a weird…

Well to be fair unless you live in an area with a heavy Italian population local isn’t even an option to begin with, that’s where OG fit’s in. Hell even where I live in Texas, we had a historically pretty large Italian population, a lot of the old families here were of Italian origin and we have ONE local joint,…

I hope you also stopped at Sbarro’s for an authentic New York slice.

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…

Your way is also a lot healthier. When you deep fry, those oils start breaking down into carcinogens pretty much the moment you get up to temp. Sure, you can probably have “healthy” fried chicken, provided you’re ready to use an absurd amount of oil that you will then discard after using it the ONE time. A crunch…

Hot chicken is always better bought than made. It’s just not worth the effort. 

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

Same question, plus another:  Will these freeze well?  Pumpkin pie custard on demand sounds nice.

That’s what I was thinking. I’d be surprised if the plastic board I’ve been using for 20 years weighs even a 1 gram less after all that time.

I use cornmeal instead of masa, let it cook for 10 minutes or so after adding to the chili (I have many dishes that call for cornmeal, few for masa, so cornmeal is always on hand). That said, this comment is an excuse for me to praise the flurry of helpful articles that arrived beginning late last week — the posting…

I am surprised that an article about knife care doesn’t contain a few words about cleaning and storage, the two most common, detrimental, and easily remedied mistakes I see people making constantly. Is this going to be a separate article?

If you like A-1 on your steak, you don’t like the taste of steak.  You like the taste of A-1.

As someone who lives in snowy country and has an obvious use for ‘snow’ tires, I’d say that winter tires are also much, much better at stopping in icy weather, which I would expect is not uncommon in NEPA.