I’m with you. I’ve perfected my NY thin, foldable and my greasy, crunchy thick Sicilian pan pizzas

So, you're a discriminating shitty pizza eater- Out of all that crap you listed, you say Papa Murphy's is terrible.

Oooo, yeah, right. Irish pizza with stupid toppings. Mmmm, and wash it down maybe with an O'Doulls. I know. I spelled it wrong. I think.

Lol

Somewhere, tucked way back in this man’s mind, he new damn well that the restaurant served steaks covered in gold. And when his arrived with gold he didn’t order, in a millisecond, he chose not to question it, but to let the moment of extravagance play out and heighten the buzz he and his party were on from their 52…

Need a new sketch artist. I thought that left drawing was a pastry with whipped cream and a cherry, and the right drawing was a car door removed from the car door section of the car.

I already use bread crumbs, minced onions plus onion powder in my meatball recipe. Why use processed fried onions, too? They’re made of oil, flour, dextrose and salt. Not a hack. It's overkill.

That's what I thought too. It's freaking me out how many people eat French toast with no maple syrup, yet 99.9% of any USA restaurant serves it automatically.

Another one who can't grasp the concept of drizzling. 

Mt mom made us cinnamon toast all the time. Yum.

Syrup completes French toast, waffles and pancakes. And I never fuck those up, the maple syrup doesn’t overtake it, either.

Why is everyone here an exaggerating drama queen? All this BS of smothering with and puddles of maple syrup. Are you so lame that you can’t or don’t want to grasp the concept of drizzling? Does your wrist automatically dump the whole vessel of maple syrup when gets ahold of it? What a sad life to shun pure maple syrup…

A I keep reading these comments, I'm wondering how many of you are talking about real maple syrup and not that Log Cabin sucrose sugar crap. Real maple syrup is light. And news flash, you can actually pour a small amount of it to get the essence without the puddle.

Powdered sugar is all it needs, for you.

Probably ceased to be French toast, but sounds good to eat.

Real maple syrup is never too sweet.

And her humour was conveyed so well in this article.

This Bessade chick is a trip. And a snob. Please tell her so.

I have used the Serious Eats Sicilian pan pizza recipe for a few years now, and it is incredible. In it, you’ll see a no knead option and a cold fridge rise option. Both are fantastic. The fridge rise produces a bit denser crust, but in a good way. The same day no knead option produces the super light, flaky, airy…

Not really clear on your post to me. Maybe you could start with explaining how comments aren’t discussions, because this comment section contradicts you.for example, you just discussed the cafe you work at and the flat top, etc.